FOR 2 PERSONS
Difficulty: Medium
Preparation: 40min
Sauté small slices of squids and then add shelled little prawns. Add chopped garlic, grated tomato and sauté it all for 2 or 3 minutes. Add rice, stir until it’s mixed with sauce and seafood and add fish-stock. Once rice is cooked (18min), add some saffron and sweet red pepper.
Heat pan on a high flame, add one tablespoon of rice and spread it as if you were trying to make a cookie. Wait until lower rice is crunchy and use a spatula to carefully roll it up. Serve rolls and decorate dish with squid ink and parsley oil.
PARA 1 PERSON Dificultad: Easy Preparation: 10min INGREDIENTS 1 Spring Onion 2 Anchovies Black Olives Tapenade PREPARATION Grill the spring onion, place it in a dish. Place 2 anchovies and some tapenade on the onion. THE CHEF’S ADVICE You can use your favourite onion variety for this dish.
FOR 10 CREPES Difficulty: Easy Preparation: 20 min Rest: 2h Cooking: 40 min INGREDIENTS 800gr Crepes Dough 500gr spinach 200gr goat cheese 3 3 tbsp of sour cream 2 eggs Salt and pepper PREPARATION Make the crepes dough and let it rest during 2 hours. For the Filling… Wash the spinach well to
FOR 2 PERSONS Difficulty: Easy Tiempo de Preparación: 60min INGREDIENTS 4 Norway Lobsters 1 Small Potato Toasted Pinions Olive Oil PREPARATION Use a mandolin to slice the potato into very thin layers. Peel the Norway lobsters and wrap with the potatoes. Brown them carefully in a frying pan with some olive oil. Sprinkle the pinions
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