The watchwords of this recipe are simplicity, lightness and taste. Squid and shrimp tails have a very delicate flavor that perfectly blends with an extra virgin olive oil that encapsulates notes of tomato or artichoke. We prefer not to compromise this perfect harmony with other ingredients.
1kg of squid
300g of shrimp
1 clove of garlic
30g of extra virgin olive oil
Clean the fish. Boil the water (about a liter). When the water boils, add a little salt and two tablespoons of vinegar. Pour in the squid and cook for 3 to 4 minutes. Then remove the squid from the water and add the shrimp tails. Cook for 8 minutes. Remove the shrimp tails from the water. Put all the fish together in a bowl and season to taste with garlic, parsley and extra virgin olive oil. Serve cold.
This is a very light dish; it can be served at lunch either as an appetizer (starter) or as an entrée (main course). An abundant portion has just 300 calories, and the flavor is very refined. I would suggest using a delicate extra virgin olive oil – slightly fruity, not too bitter or spicy.
I suggest that you try this recipe with a fresh wine such as Pecorino. Trabocchetto is a white wine made from 100% Pecorino grapes – it has a brilliant pale straw-yellow color, with a wonderful bouquet of white pulp fruit. It has explosive flavors of ripe pear, renetta apple, broom and jasmine, accompanied by a gentle and refreshing acidity.
Simplicity is the best way to prepare dishes, especially fish. Don’t you agree?