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.