An elaborate dish that can be a little scary to prepare, but with the help of our food processor we can make it without complications and with a spectacular result.
First of all, soak the clams in water and a little salt to loosen any dirt they may have.
Wash the mussels well, removing everything stuck to the shells.
We mount the blade accessory on our Küken robot.
Add 150g of coarsely chopped red pepper, 150g of peeled and coarsely chopped onion, 2 cloves of garlic, peeled and halved, and 150g of diced tomato.
Chop 6 seconds at speed 6.
With the help of the spatula push to the bottom the remains that may have stuck to the wall of the glass.
We replace the blade accessory with the extraction accessory.
Add 50 ml of olive oil and season to taste with salt and pepper.
Cook for 10 minutes at 120 ° C and speed 1.
Add 200g of squid rings, 100ml of white wine and the sprig of chopped parsley.
Place the deep steam tray with the 4 monkfish tails and the 4 prawns, season lightly with salt and pepper.
Place the flat steamer tray on top with the cleaned mussels and the clams, well drained and washed in cold water. Put the lid on.
Bake 20 minutes at 120°C and speed 1.
Add 250g of peeled prawns to the deep pan with the monkfish tails and prawns.
Bake 20 minutes at 120°C and speed 1.
Transfer all the ingredients from the trays to a large saucepan. Add a teaspoon of cornflour to the sauce inside the glass, stir a little and add it to the pan with the rest of the ingredients. Cook for a few minutes so that everything is well integrated and it is ready to serve.
0 servings