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:
- Clean the squid, leaving the fins attached to the bodies.
- Take out the inks and dilute them in a little salted water.
- Steam the bodies and tentacles in the slow cooker for 5 minutes after the steam begins to rise.
- 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.
- Finely chop 2 garlic cloves, the onion, the pepper and the peeled tomato.
- Put to poach in a casserole with a little oil. When it browns a little, pour in the white wine.
- Add the inks diluted in the white wine and cook for 15 minutes. Crush the sauce and pass it through the Chinese.
- Put a little oil in a casserole, add the whole garlic clove with skin and brown it a little.
- Add the rice and the langoustine broth (double and a little), a few strands of saffron and a pinch of salt.
- Cook for 20 minutes.
- Season the langoustine tails in a pan with a little oil.
- Serve the squid, the langoustines and the rice to your liking.
- Sauté with the squid sauce.
- If you decide to cook the langoustines instead of sautéing them, boil water with plenty of salt.
- 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.
- Everything you are looking for your kitchen here.
