Calamari and Prawn Gnocchi

With Fennel and Coriander Squid Ink Vinaigrette

Calamari, prawn and squid ink – a match made in heaven

Serves 4

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.

Ingredients

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

  1. To make the ‘gnocchi’, mix together the prawns, herbs, lemon zest and oil. Lay a piece of clingfilm on the worktop and place a square of calamari on top, and piece a of prawn on top of that.
  2. Wrap the calamari and prawn we tightly in the clingfilm to make a small dumpling, and then twist the ends to seal completely. Repeat with all the calamari squares, and place on a perforated steam tray.
  3. Place the tray in the steam oven and cook at 65°C for 7 minutes, then remove from the steam oven and allow to rest for a further two minutes before unwrapping to serve.
  4. To make the vinaigrette, heat a touch of oil in a pan, add the garlic and chilli and sweat together. Add the rest of the oil, sherry vinegar, lemon juice and squid ink, and stir well. Serve spooned over the ‘gnocchi’.

Top Tip

By using clingfilm to tightly wrap the ‘gnocchi’, you will preserve the shape.

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