Shellfish
Squid Pearls and Shrimps
Serves
4
Ingredients
1 pack Pescanova Squid Pearls (300g) • 300g 60/80 shrimps • 2 green spring onions • 1 red chilli pepper • 1 ripe tomato • 2 garlic cloves • 30ml olive oil • 100ml cream • 1 sprig parsley • Salt and freshly milled pepper to taste
Method
Defrost the squid, rinsing well and shell the shrimps • Cut the spring onions into fine slices and chop the chilli pepper and garlic • Quarter the tomatoes and remove the interior so that you are left with the outer part • Chop into fine cubes • Heat the olive oil and quickly sauté the garlic, chilli pepper and spring onions, adding the squid pearls and sauté • Add the shrimp and then the tomato; when the base of the pan begins to stick, refresh with white wine • When almost dry, add the cream and check the seasoning, finishing off with chopped parsley • This can be used as an aperitif or served with rice in a meal
