200g vermicelli pasta
500ml sunflower oil
500g onion white
50ml tomato paste
100g capsicum red pepper
100g capsicum green pepper
150ml extra virgin olive oil
1g bay leaves
2g red chillies
20ml cider vinegar
200ml garlic sauce
1.5g xantan gum
1l mineral water
100g sunflower oil
150ml lemon juice
50g fresh ginger
4g soy lecitine
300ml mineral water
12 pieces of large, fresh langoustines
Heads and shells of the 12 langoustines
50ml extra virgin olive oil
50g tomato sauce
Fry the vermicelli in the sunflower oil until they get a nice brown colour. Strain and dry with paper.
Chop the garlic, onion, capsicum red and green, and braise all in extra virgin olive oil until soft. Pour the calamari, cook for 10 minutes, pour the saffron, the bay leaves and the tomato paste.
Cook for 10 minutes more, at medium heat, adjust the seasoning and set aside.
Add the brown vermicelli, pour the langoustines stock and simmer for 7 minutes. Adjust seasoning.
Blend all the ingredients using a hand blender and strain. Adjust seasoning
Take 200ml of garlic sauce, and blend with the xantana and calcic using a hand blender. Transfer this mixture into a squeeze bottle.
Pour small drops of this mixture in the alginate bath, and will become like a sphere. Wash it and keep in a container covered in sunflower oil
Using an upright blender mix the water and align at maximum power for 4 minutes. Strain, transfer to a container and keep in the fridge
Blanch the parsley leaves and cool down in iced water. Blend with the sunflower oil and the salt. Strain and mix with the maltodextrine. Place in a pan and bring to medium heat, stirring continuously.
Mix the lemon juice, the water and the chopped fresh ginger and marinate for 2 hours. Strain mix with the lecithin and blend again. Nice foam will come from this juice
Choose the freshest langoustines in the market. An alternative product can be the fresh prawns.
Chop the onion in small cubes, and fry in the oil until brown, pour the shells and heads of the langoustine, cook for 4 minutes, add the tomato paste and cover with water. Boil 20 minutes, strain and adjust seasoning.
Pan-sear the langoustines. Reheat the “fideua”, take one garlic sphere, the lemon air, and the parsley sand. Place all the ingredients on a plate with harmony, and good taste. Like in the picture!
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