Ingredients
Serves 51 kg fresh calamari (each one about 250g)
500g fresh tiger prawns (size u11-15)
1 tbsp chopped shallot
100ml olive oil
2 tbsp red wine vinegar
2 tbsp chopped parsley
1 pinch espelette chilli
½ cucumber
1 punnet cherry tomato
20 black olives
Salt and pepper
Cos lettuce leaves and rocket salad
Method
Clean each calamari under running water, remove the outside skin/ membrane. Cut into 1cm wide rings, pat dry on a paper towel.
Remove the shells from the tiger prawns and keep aside
Peel cucumber, cut in half, remove the seeds and cut in 2cm batons.
Cut the cherry tomato in half.
In a non-stick fry pan with a little olive oil, first sauté the prawns 30 seconds on each side and put them in a stainless steel bowl.
Sauté the calamari in a very hot fry pan with olive oil, no more than a minute - do not overcook. Add to the bowl. Add the chopped shallot, olive oil and vinegar and allow to marinate for a few minutes.
Add tomato, cucumber and olives to bowl and check seasoning.
Nicely arrange on a plate with the salad leaves.
Kevin McCarthy's Wine Suggestion: T’Gallant Imogen Pinot Gris 2008 – a nice connection with the Alsace wine region.