King prawns and squid with Ligurian sauce
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Seafood is particularly popular in Liguria, the region known for the beautiful freshness of its cooking. In this stunning seafood starter recipe Grazia Soncini pairs king prawns and squid with Ligurian sauce made from capers, parsley, olives and anchovy, making a colourful dish bursting with flavour. To add texture, the chef finishes the dish with a garnish of toasted pine nuts.
First published in 2015
Ingredients
Metric
Imperial
King prawns and squid
- 12 king prawns
- 600g of baby squid
Ligurian sauce
SAVE RECIPE
Equipment
- Blender
Method
1
Begin by making the Ligurian sauce. Add the parsley, pine nuts, anchovy, olives, capers, garlic and breadcrumbs to a blender and blitz to combine, adding the red wine vinegar and enough olive oil to form a thick, smooth sauce. Check the seasoning and set aside until required
2
To prepare the the squid, remove the dorsal quill, entrails, eyes and mouth. Cut into rounds and blanch for 1 minute in boiling salted water, then drain and set aside
- 600g of baby squid
3
Blanch the king prawns until just cooked, then drain and remove the skin leaving the heads intact
- 12 king prawns
4
Bring a separate pan of salted water to the boil. Cut the potatoes into large dice, then blanch with the green beans for 5 minutes
- 200g of green beans
- 300g of potatoes
5
To serve, divide the vegetables between the serving plates and top with the squid and king prawns. Drizzle over the Ligurian sauce and finish with a sprinkle of toasted pine nuts
- pine nuts, toasted
First published in 2015
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