200g vermicelli pasta

500ml sunflower oil

500g onion white

10g garlic

150g calamari

50ml tomato paste

100g capsicum red pepper

100g capsicum green pepper

150ml extra virgin olive oil

1g bay leaves

1g saffron

Garlic sauce

30g garlic

2g red chillies

110ml water

20ml cider vinegar

Garlic spheres

200ml garlic sauce

1.5g xantan gum

2.4g calcic

Alginate bath

1l mineral water

7.5g algin

Parsley sand

50g maltodextrin

100g sunflower oil

200g parsley

1g salt

Lemon air

150ml lemon juice

50g fresh ginger

4g soy lecitine

300ml mineral water


12 pieces of large, fresh langoustines

Langoustine stock

Heads and shells of the 12 langoustines

150g onion

50ml extra virgin olive oil

1.5l water

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.

Garlic sauce

Blend all the ingredients using a hand blender and strain. Adjust seasoning

Garlic spheres

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

Alginate bath

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

Parsley sand

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.

Lemon air

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.

Langoustine stock

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.

To Serve

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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