Ribbon noodles cooked in seawater with a spicy Salsa de Marisco made from freshly caught seafood de Calamar y Gambon
Preparation:
First wash the squid by hand under running water and carefully rinse the dark skin until only the white fish flesh is in your hands. Now reach into the tubes from above with your thumb, index and middle finger and pull out the head (the small tentacle arms can be cut off and used) then turn the body inside out, rinse and remove the tackle by pulling out.
Now that the cleaning work has been completed, let the squids drain in a sieve, pat dry with kitchen paper and cut into 2 - 4 mm wide strips.
Rinse the prawns under running water and carefully remove the heads and shells. Now carefully open the meat along the back line with a fine cut approx. 0.5 mm deep and rinse out the intestines.
Preparation:
After the preparatory work has been completed and the vine tomatoes have been peeled and cut into cubes, the olive oil is placed in a pan and the fine strips of calamar are seared. (the ideal moment to add the prawns is when the squid makes a popping noise)
Then add the prawns, the finely chopped garlic and the finely diced onion and continue to fry over full heat, turning constantly.
After about two minutes, deglaze with the white balsamic vinegar and white wine, add the diced tomatoes and, depending on your taste, finely chopped chilli.
Now that all the ingredients have been put together, let the whole thing simmer over medium heat.
While the Salsa Marisco is now reducing, add the ribbon noodles to the salted water that has meanwhile been brought to the boil and cook for 7-10 minutes until al dente.
Just before draining the ribbon noodles, season the seafood sauce with salt, colored pepper and a little oregano and fold in a tablespoon of creme fraiche.
Finally, pour off the pasta, create small nests on the preheated plates and arrange the salsa marisco with 3 shrimps on each plate and top with a teaspoon of creme fraiche.
Ingredients
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