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Spicy Seafood Combination
1 Mussels (shelled)
1 Prawns (shelled)
1 Squid Rings
80ml olive oil
1 garlic (minced)
1 tsp thyme
1 spring onion
1½ cups white wine
1 tbsp wine vinegar
1 sprig parsley (chopped)
Pour the oil in a big saucepan, set it over medium‐high heat.
Add the garlic and cook.
Dust the seafood ingredients in the flour.
Quickly add the seafood in the pan and then cook one side first for about 2 minutes, until a light crust forms.
Flip the pieces over, and sear the second side for 2 minutes or so, until lightly colour and crusted, then remove once all are cooked to a plate and keep warm.
Clean the pan quickly just a quick wipe then raise the heat.
Pour in the wine, vinegar, water and tomato paste, Add the thyme and salt.
Bring to a boil and reduce contents to a third or until thickened.
Add the spring onion and cook 2 min.
Add the seafood and simmer for another 4 to 5 minutes, until the fish is cooked through.
Serve immediately in warm shallow soup bowls.
Sprinkle with chopped parsley.