Prawn and Squid Provencale

A French recipe

Serves:  4;  Prep:  30 mins; Cook:  15 mins;  Cals:  326

Fresh prawns and squid in a tomato sauce, this dish can be served hot or cold.

Ingredients:  6 tbsp/90ml olive oil; 3 shallots, finely diced; 3 cloves of garlic, finely diced; 3 stalks thyme; zest of 1/2 lemon, finely grated; 1/2 pt/300ml Muscadet; 1 lb/450g tomatoes, peeled, seeded and cut into 1/2in/1cm cubes; 8oz/225g prawns or mussels; 8oz/225g squid, cleaned and cut into rings;  salt and freshly ground black pepper; 2 tbsp/30ml chopped fresh parsley; 4 black olives, stoned and cut into thin strips; 4 green olives, stoned and cut into thin strips

  • Heat 3 tbsp/45ml of the olive oil in a non-stick pan and gently sauté the shallots, garlic, thyme and lemon zest until the shallots are soft and golden.  Add the Muscadet and reduce by two thirds.  Remove the thyme and leave to cool.
  • When the shallot mixture has cooked, add the tomatoes and the prawns or mussels.
  • Dry the squid on kitchen paper and season well.  Heat the remaining olive oil in a non-stock frying pan and stir fry the squid in batches for a couple of seconds until white and firm.  Return all the squid and the tomatoes to the pan.  Mix thoroughly, then heat through if serving hot, or chill if serving cold.  Stir in the parsley and olives and garnish with extra parsley before serving.

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