Calamari with scampi recipe

Ingredients to make Calamari with scampi:

• For 4 people:
• 8 calamari
• 16 scampi
• 1 tomato
• 1 onion
• 1 green pepper
• 1 glass of white wine
• 3 garlic cloves
• 200 gr. of rice
• Water
• extra virgin olive oil Hojiblanca
• Salt
• Pepper
• a few strands of saffron
• parsley

How to make Calamari with scampi:

1. Clean the squid, leaving the fins attached to the bodies.
2. Take out the inks and dilute them in a little salted water.
3. Steam the bodies and tentacles in the slow cooker for 5 minutes after the steam begins to rise.
4. Peel the langoustines, reserve the tails and cook the heads and legs in a saucepan with water, a few sprigs of parsley and a pinch of salt.
5. Finely chop 2 garlic cloves, the onion, the pepper and the peeled tomato.
6. Put to poach in a casserole with a little oil. When it browns a little, pour in the white wine.
7. Add the inks diluted in the white wine and cook for 15 minutes. Crush the sauce and pass it through the Chinese.
8. Put a little oil in a casserole, add the whole garlic clove with skin and brown it a little.
9. Add the rice and the langoustine broth (double and a little), a few strands of saffron and a pinch of salt.
10. Cook for 20 minutes.
11. Season the langoustine tails in a pan with a little oil.
12. Serve the squid, the langoustines and the rice to your liking.
13. Sauté with the squid sauce.
14. If you decide to cook the langoustines instead of sautéing them, boil water with plenty of salt.
15. When it starts to boil, add the langoustines, when the water boils again, remove the pan from the heat and let it rest for 5 minutes.
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