Summer recipe: a cassolette of chipirons and gambas
INGREDIENTS :
- 1kg chipirons for about fifteen people, cleaned and rinsed,
- 2 raw shelled gambas per person: leave the shell of the last ring and the tail on, don't forget to split the top and remove the black gut, for a nicer presentation and better taste.
Pre-cooking the chipirons: Heat the plancha to 250°C, and sauté the chipirons for 2 to 4 minutes, until they begin to “release their juices”. Stop cooking and set aside. This operation can be carried out in the morning, or in the afternoon for the evening. Do not save the juices.
1/4 hour before serving, prepare the plancha: heat with a drizzle of olive oil, salt and Espelette pepper. When hot, place the prawns in a row, 2 minutes on each side, then set aside.
You can then prepare your cassolettes: 2 to 3 chipirons per person and 2 gambas, and pour over a teaspoon of lemon parsley (garlic, parsley, olive oil, lemon juice).
At Iputxainia, we place them on a summer risotto with zucchinis from the garden.
Jean makes a lace tile with squid ink for decoration...but it's up to you to decorate as you wish.
On egin
