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King prawns and squid with Ligurian sauce

by Grazia Soncini
  1. 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.

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Ingredients

Metric

Imperial

King prawns and squid

Ligurian sauce

To serve

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
3
Blanch the king prawns until just cooked, then drain and remove the skin leaving the heads intact
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
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
First published in 2015
Grazia Soncini

By taking the very best fish, seafood and game from the surrounding area and cooking it in a traditional manner, Grazia Soncini has managed to hold on to a Michelin star for over fifteen years. Cooking alongside her mother in the restaurant kitchen, she creates hearty dishes which remind guests of the family dinners they had as children.

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