I recently catered a friend's party and this was one of the dishes I served.
(Keep in mind that the amounts used don't need to be exact. Use your inner chef to sense the flavours of your ingredients)
To pick up at the market:
- 1 package(approx. 1lb or 500 gr) of frozen squid rings cleaned and cut
- 8 medium size prawns 16/20 is a good size. 16/20 means 16-20 prawns per pound
- 1 jar of roasted red peppers
- 1 jar of capers
- 1 bunch of flat leaf parsley
- 1 lemon
- 1 head of radicchio
- extra virgin olive oil
- makes about 4 servings
The first step is to cook the prawns and the squid so fire up a pot of water and add a half handful of salt.
Once the water is boiling add your prawns and squid and let cook for about 3-5 minutes. Next step, strain and let cool. Once cooled enough to handle, transfer your little lovelies into a mixing bowl.
Now take a couple of r.r.peppers and slice them lengthwise and very thin and add them to the bowl along with about two tbsp of capers. Then chop about a quarter of the parsley but not too fine and add it as well.
Then add the juice of the lemon and add about half a cup or enough olive oil so that all the ingredients look well dressed. Toss with a large spoon, cover and refrigerate until cold. It will last up to 2 days to perfectly safe.
Next, set up four beautiful white plates and grab the radicchio. Peel off one large leaf for each plate and place it in the center. Then gently place a spoonful on the radicchio and drizzle the oil and lemon around the plate.
Ready to mangia!
Little known fact: Did you know that Ginger Beef was invented in Calgary AB in the mid 70's.