100g stewed squid (see below)
I small red mullet fillet
30g cherry tomatoes
30g tomato sauce
150ml fish stock
1 Amalfi lemon, zest and a little juice
5ml white wine
1 stick thyme
5ml olive oil
5ml garlic oil
15g tomato puree
Fine sea salt to season
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.
Find out more about L’Anima at lanima.co.uk