Soups and Starters Recipes - Seafood Escabeche Recipe

• 250 g/8 oz baby squid, cleaned

• 250 g/8 oz small raw Mediterranean prawns, peeled and de veined

• 16 large mussels, scrubbed and debearded

• 2 garlic cloves, chopped

• 1 small red chilli, deseeded and chopped

• 50 ml/2 fl oz dry sherry

• 1 tablespoon chopped basil, to garnish

• bread, to serve

Marinade:

• 150 ml/1/4 pint extra virgin olive oil

• 2 shallots, chopped

• 3 tablespoons white wine vinegar

• pinch of sugar

• 1 tablespoon drained and chopped capers in brine

• salt and pepper

1. First prepare the seafood. Cut the squid into rings and the tentacles in half, if large, wash well. Wash and dry the raw prawns.

2. Put the mussels into a pan with the garlic, chili and sherry, cover and steam for 4-5 minutes until all the mussels are opened. Discard any that remain closed.

3. Remove the mussels with a slotted spoon and set aside. Poach the prawns in the mussel liquid for 4-5 minutes until cooked. Poach the squid for 2-3 minutes until cooked.

4. Remove with a slotted spoon and add to the mussels. Reserve 2 tablespoons of the cooking liquid and leave to cool.

5. Combine all the marinade ingredients and stir in the reserved poaching liquid. Pour over the cold seafood, toss well and chill for several hours.

6. Return the escabeche to room temperature for 1 hour, scatter over the basil and serve with bread.