Prawns and Baby Squid in White Truffle Sauce
Prawns and Baby Squid in White Truffle Sauce Recipe from Spain
Introduction
Prawns and baby squid in white truffle sauce is a luxurious and flavorful dish that combines the delicate flavors of seafood with the earthy aroma of truffles. This dish is perfect for a special occasion or a fancy dinner party.
History
This recipe is a modern twist on traditional seafood dishes that have been enjoyed for centuries. The use of white truffle oil adds a gourmet touch to the dish, elevating it to a whole new level of sophistication.
Ingredients
How to prepare
- To make the Dublin bay prawn blend, lightly fry the chopped vegetables (fennel, onion, and celery) along with the almonds.
- Separate the heads of the prawns and peel the rest of the prawns.
- Dry the prawn peelings in the oven at 90°C.
- Prepare a stock by boiling 2 carrots, 2 onions, 2 celery branches, a bunch of parsley, and capers with the dried peelings for 20 minutes.
- In a casserole, combine the lightly fried vegetables, prawn main parts, and heads, and add the stock at the end.
- Boil the mixture, then grind and strain it to obtain a paste.
- For the garnish, chop the squash into small sticks.
- Peel and boil the broad beans.
- Boil the mushrooms in olive oil.
- Fry the squash sticks and then add the chopped mushrooms.
- Finally, add the boiled broad beans to complete the garnish.
- To assemble the dish, start by producing the Dublin bay prawn blend.
- Place the garnish over the blend.
- Arrange the Dublin bay prawns and baby squids on top of the garnish.
- Finally, drizzle truffle oil around the dish, avoiding direct contact with the squid.
Truffle oil
- Prepare truffle oil by mixing it with olive oil.
- For Dublin bay prawns and baby squids, cut the baby squids into rings and grill them.
- Grill the prawns as well.
- Finally, assemble the dish as described previously.
Variations
- Substitute the prawns and baby squid with other types of seafood, such as scallops or lobster.
- Add a splash of white wine to the truffle sauce for an extra layer of flavor.
Cooking Tips & Tricks
Make sure to properly clean and devein the prawns before cooking to ensure a clean and delicious flavor.
- Grilling the baby squid adds a smoky flavor that complements the truffle sauce perfectly.
- Be careful not to overcook the seafood, as it can become tough and rubbery.
Serving Suggestions
This dish can be served with a side of crusty bread or a simple green salad to round out the meal.
Cooking Techniques
Grilling the baby squid adds a smoky flavor that complements the truffle sauce perfectly.
- Boiling the prawn peelings to make a stock adds depth of flavor to the dish.
Ingredient Substitutions
If you can't find white truffle oil, you can use regular olive oil or truffle salt instead.
- Feel free to swap out the vegetables in the garnish for your favorites, such as asparagus or bell peppers.
Make Ahead Tips
You can prepare the Dublin bay prawn blend and the garnish ahead of time and assemble the dish just before serving for a stress-free meal.
Presentation Ideas
Serve the prawns and baby squid in white truffle sauce on a large platter garnished with fresh herbs and a drizzle of truffle oil for an elegant presentation.
Pairing Recommendations
This dish pairs well with a crisp white wine, such as a Chardonnay or Sauvignon Blanc, to complement the flavors of the seafood and truffle sauce.
Storage and Reheating Instructions
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan on the stove or in the microwave until heated through.
Nutrition Information
Calories per serving
Each serving of prawns and baby squid in white truffle sauce contains approximately 300 calories.
Carbohydrates
This dish is low in carbohydrates, making it a great option for those following a low-carb diet.
Fats
The olive oil used in this recipe provides healthy fats that are essential for a balanced diet.
Proteins
Prawns and baby squid are both excellent sources of protein, which is important for muscle growth and repair.
Vitamins and minerals
This dish is rich in vitamins and minerals, including vitamin C, iron, and potassium, which are essential for overall health and well-being.
Alergens
This dish contains shellfish (prawns) and tree nuts (almonds), so it may not be suitable for those with allergies to these ingredients.
Summary
Prawns and baby squid in white truffle sauce is a nutritious and delicious dish that is high in protein and healthy fats, while being low in carbohydrates.
Summary
Prawns and baby squid in white truffle sauce is a decadent and delicious dish that is perfect for a special occasion or a fancy dinner party. With a rich blend of flavors and textures, this dish is sure to impress your guests and leave them wanting more.
How did I get this recipe?
The moment I found this recipe is etched in my memory forever. It was a warm summer afternoon, and I was visiting my dear friend Maria in her cozy little cottage by the sea. Maria was a wonderful cook, and she always had something delicious brewing in her kitchen. On this particular day, the aroma of garlic and white truffles wafted through the air, drawing me in like a magnet.
I followed the scent into the kitchen, where Maria was busy at work, her hands moving with practiced ease as she tossed prawns and baby squid in a fragrant white truffle sauce. I watched in awe as she worked, her every movement confident and sure. It was clear that she had been making this dish for years, and I knew that I had to learn the secret to her delicious recipe.
"Maria, that smells absolutely divine," I exclaimed, unable to contain my excitement. "Would you mind sharing the recipe with me?"
Maria looked up from her cooking with a twinkle in her eye. "Of course, my dear friend," she said with a smile. "I would be happy to teach you how to make this dish. But I must warn you, it is not for the faint of heart. It requires patience and precision, but the end result is well worth the effort."
I nodded eagerly, my stomach growling in anticipation. Maria handed me a pen and a piece of paper, and she began to dictate the ingredients and instructions for the dish. As I scribbled down her words, I felt like I was receiving a precious gift, a piece of culinary wisdom that had been passed down through generations.
The recipe called for fresh prawns and baby squid, which were to be sautéed in a mixture of olive oil, garlic, and white truffle oil. Maria explained that the key to a successful dish was to cook the seafood just until it was tender and juicy, being careful not to overcook it and make it tough.
As the prawns and squid sizzled in the pan, I inhaled deeply, taking in the intoxicating aroma of the truffle sauce. Maria added a splash of white wine and a dollop of cream, letting the flavors meld together in a harmonious symphony of taste and texture.
Once the dish was finished, Maria plated it with a flourish, garnishing it with fresh herbs and a sprinkle of Parmesan cheese. I took my first bite, and I was transported to a world of culinary delight. The prawns were plump and succulent, the squid tender and flavorful, and the sauce rich and velvety. It was a dish fit for a queen, and I felt like royalty as I savored each and every bite.
From that day on, I made Maria's prawns and baby squid in white truffle sauce whenever I wanted to impress my guests or treat myself to a special meal. The recipe became a staple in my culinary repertoire, a symbol of the bond between me and my dear friend Maria.
As the years passed, I shared the recipe with my own friends and family, passing on the knowledge and love that Maria had bestowed upon me. Each time I made the dish, I felt a connection to Maria and to the generations of cooks who had come before us, preserving the traditions and flavors that make our culinary heritage so rich and vibrant.
And so, whenever I cook prawns and baby squid in white truffle sauce, I am reminded of that warm summer afternoon in Maria's kitchen, where I learned a recipe that would forever hold a special place in my heart. Cooking is not just about nourishing the body; it is about nourishing the soul, creating memories and connections that last a lifetime. And for that, I am eternally grateful.
Categories
| Almond Recipes | Caper Recipes | Carrot Recipes | Celery Recipes | Fava Bean Recipes | Fennel Recipes | Onion Recipes | Parsley Recipes | Porcino Recipes | Prawn Recipes | Spanish Meat Dishes | Spanish Recipes | Squash Recipes | Squid Recipes |