- 300g large shrimp, peeled
- 200g mussels, cleaned
- 150g squid, thinly sliced
- 1 large onion, chopped
- 2 cloves garlic, minced
- 200ml dry white wine
- 400ml fish broth
- 1 bay leaf
- 1 fennel sprig
- Salt and pepper to taste
- Extra virgin olive oil
For the Lemon Foam:
- 1 lemon (juice and zest)
- 100ml whipping cream
For the Saffron Air:
- A pinch of saffron
- 50ml water
- Light drizzle of olive oil
Instructions:
1. In a large pan, sauté the onion and garlic with a bit of olive oil until golden. Add the squid and sauté until tender.
2. Increase the heat and add the shrimp, mussels, white wine. Let it boil for 2-3 minutes.
3. Add the fish broth, bay leaf, and fennel sprig. Bring it to a boil and then reduce the heat to let it simmer for about 15 minutes. Season with salt and pepper to taste.
4. While the casserole is simmering, prepare the lemon foam. Mix the cream with lemon juice and zest until you get a foamy texture.
5. For the saffron air, infuse saffron in hot water and let it cool. Then mix it with a drizzle of olive oil until you get an airy consistency.
6. Once the seafood is cooked, remove the bay leaf and fennel sprig. Serve the casseroles in individual plates, arranging the shrimp, mussels, and squid artistically.
7. Spoon the lemon foam over the seafood and garnish with the saffron air to add a unique color and exotic aroma.
This recipe combines fresh seafood flavors with citrusy notes and exotic aromas, providing a unique culinary experience. Enjoy your meal!
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