- Recipe by Gordon Ramsay
4 medium to large squid; prepared and cleaned
12 king prawns; shell on
1 large sized crayfish
2 tbsp. chopped parsley; to garnish
For the sweet pepper sauce you’ll need:
2 red peppers
1 thick slice of ciabatta or farmhouse white bread, crusts removed, torn
3 garlic cloves; peeled and roughly chopped
3 ripe tomatoes; e.g plum, on the vine
1 tsp. smoked paprika
1 tsp. dried chilli flakes
60 g blanched almonds; roasted and roughly chopped
1/2 lemon; juiced
1 - 2 tbsp. sherry vinegar
Sea salt and freshly ground black pepper
First make the sauce. Heat a grill until very hot. Put the peppers on a
foil-lined baking tray and place under the grill. Cook for 5 min., turning
regularly until the skin is blackened and blistered all over. Transfer to a
bowl, cover with cling film and set aside to cool.
Cook the bread chunks for 2 min. in a small frying pan with a dash
of oil, then add the garlic and cook for a further min. until the garlic is
tender and the bread toasted. By this stage the peppers should have
cooled and it will be easy to peel and rub off the charred skins. Peel,
deseed and roughly chop them, then place in a blender. Roughly chop
the tomatoes and add to the peppers with the bread and garlic. Blitz to
form a rough paste.
Add the smoked paprika, chilli flakes, almonds, lemon juice, vinegar
and a pinch of salt and pepper to the blender and blitz until well mixed.
Taste and adjust the seasoning again if necessary. Allow to come to room
temperature and stir well before serving.
Prepare the seafood. Heat a griddle pan over a high heat until hot.
Split the crayfish down the centre of its tail lengthways and remove the
waste pipe, pull the claws away from the body and discard the head.
Season and place claws and tail on the grill and cook for 3 - 4 min. before
adding the prawns and squid. This will ensure all the fish is perfectly cook
and at the same time. Lightly score one side of the squid in a diamond
pattern before cutting into strips. Toss the prawns and squid together in
a little olive oil and season with salt and pepper. Place the prawns on
the hot griddle and cook for 2 - 3 min. Starting diamond side up, cook
the squid for about 1 min. on each side. Leave it to curl up, and give it a
further min. until just cooked.
Serve the seafood hot, garnished with parsley, and with the sweet
pepper sauce alongside.
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