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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