- 300 g shrimp
- 1 kg prepared cuttlefish
- 350 g tomatoes
- 2 red onions
- 4 cloves purple garlic
- 2 fresh white onions
- 2 pinches Espelette pepper powder
- 2 pinches sweet paprika
- 10 g fresh ginger
- 1 tablespoon soy sauce
- 1 teaspoon nuoc mam sauce
- Guérande salt
- black pepper
- olive oil
- flat-leaf parsley
Difficulty: Moderate (2/5)
- Finely mince the cuttlefish. Cook in boiling salted water with a splash of vinegar until tender. Drain, cool, and place in a flat container.
- Finely mince the prawns and add to the cuttlefish.
- Chop the red onions and white onions, including their green stems.
- Peel, crush, degerm, and chop the garlic cloves.
- Peel and finely dice the ginger.
- Add the onions, garlic, and ginger to the cuttlefish and prawns mixture.
- Incorporate all remaining ingredients: tomatoes, spices, sauces, salt, pepper. Drizzle generously with olive oil.
- Cover and refrigerate for at least 3 hours, ideally overnight, to let flavors meld.
Portion into verrines, garnish with flat-leaf parsley leaves, and serve chilled for a refreshing seafood starter.
Chef Hubert wishes you happy holidays!
