Ingredients
- 4 pcs cuttlefish clean
- 1 pc octopus
- 800 g of white fish pulp
- 4 pcs scampi
- 4 pcs shrimp
- 2 pcs zucchini
- 1 pc potato
- 1 pc carrot
- lemon
- garlic
- thyme
- salt
- extra virgin olive oil
For the recipe for the sea pan, boil the octopus for 40 minutes and let it cool in the water. Drain and divide it into touches by separating the tentacles from the head. Keep the cooking liquid. Boil the cuttlefish in water and lemon for 30 minutes. Drain and divide them into four parts. Also keep this cooking broth. Peel the vegetables and cut them into cubes, then boil them in salted water, drain them and cool them in water and ice. Drain well. Divide the fish flesh into slices. Shell the tails of prawns and prawns leaving them whole; eliminate the dark bowels. Fry 1 clove of crushed garlic in a pan of oil in a pan; after 1 minute add the fish slices, then prawns and prawns; wet with a ladle of octopus cooking water and one of the cuttlefish, after 1 minute add the octopus and the cuttlefish. After another 3-4 minutes add the vegetables and cook for 3-4 minutes. Complete with a few thyme leaves and bring to the table.
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