100g stewed squid (see below)

50g fregola                

60g clams                               

90g mussels               

60g shrimps               

1 scallop         

I small red mullet fillet

3g garlic                                             

3g chilli                                  

5g challots                  

30g cherry tomatoes 

5g basil                                   

30g tomato sauce                              

150ml fish stock                     

3g chive                                  

3g dill                         

3g tarragon                

20ml oil                                  

3g salt                        

3g pepper                               

1 Amalfi lemon, zest and a little juice

Stewed squid

200g squid

5ml white wine

1 stick thyme                          

5ml olive oil               

5ml garlic oil              

50g shallots                

15g tomato puree                  

Fine sea salt to season



Stewed squid

Clean the squid and cut into small squares.  Braise the shallots, thyme, olive oil and garlic oil. Once golden, add the squid and as soon as they start to lose water, add the white wine. Once the alcohol has evaporated, add the tomato puree and simmer for approximately 4minutes until squid is tender. Season to taste.



Clean the shellfish under water (beat the clams to take off the sand), clean the shrimps, and wash the cherry tomatoes and cut them in halves.

In a pan braise the garlic, shallots, chilli, thyme and then add the squid, fregola and stock and cook for about 10 minutes always covering with stock as required.

Add the clams and the mussels, leave them to open, add the tomato sauce, little lemon juice and zest, the cherry tomatoes, basil and shrimps. Pan-fry the red mullet fillet and scallops and serve on top with chopped dill, basil, chives and tarragon.


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