Seafood Escabeche Recipes

Ingredients :

250g baby squid, cleaned

250g small raw Mediterranean prawns (shrimps), peeled and deveined

16 large mussels, scrubbed and debearded

2 garlic cloves, chopped

1 small red chili, deseeded and chopped

50ml dry sherry

1 tbsp chopped basil, to garnish

bread, to serve

Marinade:

150ml extra virgin olive oil

2 shallots, chopped

3 tbsp white wine vinegar

pinch of sugar

1 tbsp drained and chopped capers in brine

salt and pepper

1. Cut the squid into rings and the tentacles in half, if large, wash well; wash and dry the raw prawns (shrimps).
2. Put the mussels into a pan with garlic, chili, sherry, cover, steam 4-5 minutes until mussels are open.
3. Discard mussels that can't be open; remove mussels and set aside.
4. Poach the prawns in the mussel liquid 4-5 minutes until cooked.
5. Poach the squid for 2-3 minutes until cooked,
6. Remove the squid and add to the mussels, reserve 2 tbsp of the cooking liquid and leave to cool.
7. Combine all the marinade ingredients and stir in the reserved poaching liquid.
8. Pour over the cold seafood, toss well and chill for several hours.
9. Return the escabeche to room temperature for 60 minutes, scatter over the basil and serve with bread.

Serves 4

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