A traditional Spanish style dish with a difference. The delicate calamari ‘gnocchi’ becomes soft and succulent when cooked on a low temperature. It will have a pleasant texture, which is not rubbery – often a concern when cooking with this type of seafood.
For the ‘Gnocchi’ 4 raw king prawns, peeled and each cut into 5 pieces 1 tsp chopped parsley 1 tsp chopped fennel fronds ½ tsp chopped fresh coriander ¼ tsp finely grated lemon zest 1 tbsp extra virgin olive oil 20 x 5cm squares of cleaned calamari For the Squid Ink Vinaigrette 80ml olive oil 1 small garlic clove, finely chopped 1 tsp finely chopped red chilli 1 tsp sherry vinegar 1 lemon, juice only 1 tbsp squid ink
By using clingfilm to tightly wrap the ‘gnocchi’, you will preserve the shape.
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