Updated: Apr 3, 2019
A delectable Mediterranean dish you can savour the whole year through.
This is a culinary journey for seafood lovers.
Every time I make this dish I think its better than the last time and you can do this recipe with as many different shellfish you like, it always tastes heavenly!
1.5kg large squid or octopus tentacles, 5 medium size squids, 5 langoustines (Norway lobster), 500gr prawns, 500gr surf clams, 500gr Manila clams, A hand full of black olives, 2 bell peppers, 2 celery sticks, 250gr baby tomatoes, 250ml (8.3 oz) sun-dried tomatoes in oil, 8 chillies (Perle rosse di Calabria), 6 garlic cloves, 6 spring onions, ½ bunch thyme, 1 rosemary sprig, 2 bay leaves, 3 grains of Selim, 8 cubeb peppers, 4 cardamom pods, 1 tsp Himalayan Pink Salt, 2 dried hibiscus flowers, 3cm ginger root, 1 bunch fresh chervil, 2 to lemons
To start; clean the vegetables in cold water and do the same with the shellfish but don’t leave the clams in the water.
The little amount of seawater in the clams is a savory addition to the stock.
Drain the dried tomatoes from the oil (reserve the oil) and cut them in strips.
Cut the veggies in medium chunks.
Oil the bottom of the clay pot with the oil from the tomatoes (you can use any cooking pot with a lid you like if you don’t have one).
Place the herbs, spices, olives, garlic, salt, ginger, chillies and celery leaves on the bottom of the pot.
Add the squid and the tentacles and cover with the veggies, don’t forget the fresh and dried tomatoes.
Pour a little bit more of the tomato oil over the vegetables and mix them a little.
Put the lid on the cooking pot and start with a medium heat for five minutes, then lower the heat to the minimum and cook for one hour (low & slow)
After one hour check out if the tentacles are tender (cook a little longer if necessary) and place the prawns, then add the clams and finish with the langoustines on top
Put the lid on again and cook for another fifteen to twenty minutes (meanwhile chop the chervil and cook the pasta).
Now our casserole is ready and you can serve it in the casserole directly on the table.
But, and there is a “but”; you can make it better than good; you can make it really yummy!
Fry the tentacles in some olive oil and reserve, than add the pasta in the pan with a few spoons of clams, prawn’s and veggies, stir fry for a minute while adding a few spoons of the stock to give the pasta a creamy umami texture.
That my dear friends; is the next level in food paradise.
All there’s left to say is; “Bon Appetite and see you soon”.