GRILLED NOODLES WITH SEAFOOD

FOR 2 PERSONS
Difficulty: Medium
Preparation: 40min

INGREDIENTS

  • 100gr Thin Noodles
  • 250ml Fish Stock
  • 50gr Shelled little Prawns
  • 50gr Small Squid
  • 2 Garlic Cloves (chopped)
  • 100gr Grated Tomato
  • Sweet Red Pepper
  • Olive Oil
  • Saffron
  • Squid Ink
  • Parsley Oil

PREPARATION

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 noodles, stir until they are mixed with sauce and seafood and add fish-stock. Once noodles are cooked add some saffron and sweet red pepper. Heat pan on a high flame, add one tablespoon of noodles and spread them as if you were trying to make a cookie. Wait until lower noodles are crunchy and use a spatula to carefully roll them up. Serve rolls and decorate dish with squid ink and parsley oil.
THE CHEF’S ADVICE
Stock must be only made of vegetables and fish so as crunchy rice is not too blackened.

CREAMY RICE WITH TRUFFLE, CORNISH HENS AND ARUGULA FLOWER

FOR 2 PERSONS
Difficulty: Medium
Preparation: 30min

INGREDIENTS

  • 2 Cornish Hens
  • 100gr Spanish Rice
  • 10gr Black Truffle
  • 1 Shallot
  • 10gr Butter
  • Reduced Vinegar
  • 300ml Chicken Broth
  • Arugula Flower
  • Salt
  • Pepper
  • Olive Oil

PREPARATION

Poach butter and shallot until shallot is soft. Add rice and stir for a couple of minutes. Add chicken broth gradually while stirring constantly. When rice is cooked, add the black truffle. Use a round mould to serve rice in the dish, add Cornish hens pieces over the rice and serve for an elegant presentation. Sprinkle with some drops of reduced balsamic vinegar and olive oil and decorate with arugula flower and some pepper.
THE CHEF’S ADVICE
For creamier rice, the broth is slowly added – the slower the broth is added the creamier the rice.

GRIDDLED RICE WITH SEAFOOD

FOR 2 PERSONS
Difficulty: Medium
Preparation: 40min

INGREDIENTS

  • 100gr “Bomba” Rice
  • 250ml Fish Stock
  • 50gr Shelled little Prawns
  • 50gr Small Squid
  • 2 Garlic Cloves (chopped)
  • 100gr Grated Tomato
  • Sweet Red Pepper
  • Olive Oil
  • Saffron
  • Squid Ink
  • Parsley Oil

PREPARATION

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.

THE CHEF’S ADVICE
Stock must be only made of vegetables and fish so as crunchy rice is not too blackened.