FALSE RED PRAWN CANNELLONI, EXTRACT FROM THEIR HEADS, CODIUM SEAWEED

Álvaro Arriaga, Arriaga | Granada

PREPARATION

For the sauce:

Step 1. Add butter in a pot and add the heads. Sauté and flambé with the cognac and add the cream. 

Step 2.  Let it cook for 45-60 minutes and reduce until obtaining the desired texture. 

For the cannelloni:

Step 1. Finely chop the Iberian bacon.

Step 2.  Add 2 raw prawns in the centre along with a teaspoon of sautéed onion. Close it well and with the help of a plastic wrap, give it the shape of a mini cylinder.  Store it in the freezer until you have to use it.

For the codium purée:

Step 1. Blanch the spinach previously washed and strained.

Step 2.  Add it to the Thermomix along with the fresh codium. Strain it, add agar agar, boil it for 3 minutes and reserve until you have to use it.

PLATING

• On the plate, place the hot gnocchi, cover it with the sauce and add dots of codium.