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King prawns and squid with Ligurian sauce

King prawns and squid with Ligurian sauce

PT30M

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
  • extra virgin olive oil
  • 50g of parsley leaves
  • 50g of pine nuts
  • 1 anchovy
  • 5 olives, pitted
  • 6g of capers, salted
  • 1/2 garlic clove
  • 20g of breadcrumbs
  • 1 tbsp of red wine vinegar
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 potato
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

Ingredients

Metric

Imperial

  • King prawns and squid

  • Ligurian sauce

  • To serve

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