· 0,375 water ls
· 0.005 kg or 1 clove of garlic.
· 0.025 kg of onion.
· 0.050 kg of pear tomatoes.
· 0.050 kg of medium potatoes.
· 0.060 gr of clean cuttlefish.
· 0.060 kg of clean squid.
· 0.050 kg or 2 scampi.
· 0.025 kg or 4 prawns.
· 0.060 gr of dogfish
· 0.050 gr of clams
· 0.001 kg or 1/2 bay leaf
· 0.020 l or 4 tablespoons AOVE
· 0.010 l of dry white wine
· 0.0005 kg of saffron
· 0.002 kg of salt.
· 0.001 kg or ¼ tablespoon of sweet paprika.
· 0.008 kg or ¼ dried chorizo pepper
· 0.024 kg or 2 units of rice paper for Vietnamese rolls
· 0.005 kg of chopped parsley
We clean the products and cut them
Step 1. In the first place, we cut all the vegetables in brunoise. We grate the tomato. We peel the potato and cut it broken or found.
Step 2. Cuttlefish. We separate the head and legs on one side and the rest of the body on the other. We roll the body around itself, wrap it in plastic wrap, tightening very well, and freeze it. The rest of the cuttlefish is diced and reserved cold.
Step 3. The squids. We proceed in the same way as with cuttlefish. Set aside
Step 4. Prawns and Norway lobsters. We peel and store the heads and carcasses.
Step 5. Dogfish. We remove the skin and dice. Set to the side.
For the stock
Step 1. We take the heads and carcasses of the prawns and the scampi, brown them in a saucepan with a little oil. Add 1 liter of water and bring to a boil for about 20 minutes. We strain and reserve the seafood stock.
For the casserole
Step 1. In a saucepan over medium heat, add the extra virgin olive oil.
Step 2. Next, add the minced garlic and fry until the moment it begins to turn slightly brown, without turning brown.
Step 3. Immediately add the chopped onion, the bay leaf and the chorizo pepper. Stir well so that the garlic does not burn, and we let it poach over medium heat, and covered, until it is translucent and soft.
Step 4. Now, we add the pieces of cuttlefish and the chopped squid (the part of the head and legs). We turn up the heat and stir well. Add the sweet paprika, sauté for a few seconds.
Step 5. Add the white wine, let it reduce and lose the alcohol.
Step 6. After a couple of minutes, add the grated tomato, sauté for 2 or 3 minutes.
Step 7. We moisten with the seafood stock and bring to a boil.
Step 8. We add the potatoes and the saffron that we have previously dried to intensify its aroma and flavour. Let cook for 15 to 20 minutes, until the potatoes are done.
For the filling of sea raviolis
Step 1. Take a couple of soup ladles of broth, transfer it to a small saucepan and cook the dogfish, clams, prawns, and scampi. The right time so that the clams open themselves, without over-cooking it. Remove and drain, take out the bug from the clams, slightly break the meat of the dogfish, and cut the prawns and scampi into large pieces. We set it aside to fill the sea ravioli.
Step 2. We crush the contents of the saucepan, previously removing the bay leaf. We go through a colander or strain it through a sieve. Adjust salt if necessary. Keep it hot
For the sea ravioli
Step 1. We take the rice paper and we hydrated it according to the manufacturer´s specifications Once hydrated, we cut each wafer into 4 strips of equal thickness. We superimpose them in the shape of a cross, we place the filling of the ravioli, and we begin to close with the sheets of rice paper. We already have our ravioli ready.
For cuttlefish noodles
Step 1. We take the frozen cuttlefish, we remove the plastic wrap and cut it like a sausage in thin strips. In order to do it well, we can use a cold meat cutter or a knife.
Step 2. Sauté the noodles in a very hot pan with a drizzle of oil. Just enough time for them to be cooked and white. Put them aside.
• We place the warm sea ravioli in centre of a deep plate.
• We put the cuttlefish noodles on the ravioli.
• We pour the casserole cream on top.
• We dust it with the chopped parsley.
• We can decorate with fried rice paper.
Locality. Cogollos de Guadix
Wine Type White
Grape. Sauvignon Blanc