Wow so its been time mon freres n soeurs – time for another recipe.
Going for a dinner party vibe with this one, the dish is an explosion of delicate flavours so you’ll probably want to taste it throughout to ensure you get the balance right!
If you don’t already, it’s probably best to think of all recipes as guides, you’ll surprise yourself with your own ingenious takes on different dishes.
You’re welcome to substitute the seafood in this recipe for a frozen bag of mixed seafood, this makes the recipe a bit easier and cheaper and it still tastes great. However if you are really trying to impress someone try and use fresh.
Ingredients (Serves 4)
- 2 Shallots, finely sliced
- 1 Medium Onion, finely sliced
- 4 Garlic Cloves, finely sliced
- 2 tbsp Olive Oil
- 300ml Creme Fraiche or Double Cream
- 250ml White Wine (a New Zealand Sauvignon would be perfect)
- 1 tsp Smoked Paprika
- 1/2 tsp Dill
- 1 tbsp Lemon Juice
- 1 – 2 tsp of Cayenne Pepper (depending on how hot you like it)
- 20g Fresh Parsley, chopped, leaving a few heads to garnish
- 1 Fish Stock Cube
- 150ml Boiling Water
- 100g Squid, cut into rings
- 150g Cooked Large Prawns
- 175g Cooked Shelled Mussels
- (optional) 1 tbsp Fish Sauce
- 400g Linguine
- In a large saucepan, heat up 1 tbsp of Olive Oil over a medium heat. Add the Shallots, Onion and Garlic. Gently fry until onions turn translucent.
- Add the Cayenne Pepper and Smoked Paprika to the pan and stir, a tablespoon of cold water can sometimes be needed to mix everything adequately. Cook for 3 minutes.
- Dissolve the Fish Stock Cube into 150ml of just boiled water and add to the pan. (Tip: quickly slicing the stock cube will enable it to dissolve faster and it gives you a chance to practice your knife skillzz brah)
- Add the Wine, Creme Fraiche/Cream and the Dill to the pan, combine well and wait until it starts to simmer.
- Add the Squid and leave for 15 minutes on a low heat with the lid on – Squid is best cooked 2 ways, fast n fierce or slow n low, anything else and you get a horrible rubbery texture.
- Use this time to boil the water for the Linguine, remembering to add salt to it. Add the Linguine a couple minutes before starting the next step.
- Turn the sauce onto a medium heat and pour in 1 tbsp of Lemon Juice; throw in most of the parsley, retaining some to garnish the dish.
- Add the Mussels and Prawns to the mix and simmer on a low heat for 5 minutes.
- Now taste test! If you feel it needs a bit more salt try adding a tbsp of Fish Sauce, I realise it is usually reserved only for asian cuisine but it really helps to bring out the flavour of the dish!
- Drain the Linguine once it has arrived at that ever sought after al dente stage (soft yet still with some bite to it) and pour in some Olive Oil to prevent it from sticking together
- Serve and enjoy