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Mediterranean seafood chilli with crispy tortilla cups
Serves: 4
Ingredients
- 8 tortilla discs x 10 cm
- Melted butter
- Grated Parmesan cheese
- Crushed black pepper
- 1 small octopus, cooked
- 2 squid, cut into rings
- 1 fillet of white steak fish (Swordfish, grouper etc) cut into cubes
- 8 raw headless prawns
- 16 mussels
- 16 clams
- 4 langoustines (scampi)
- 8 razor clams
- 8 tbsp Greek yoghurt mixed with a zest of a lemon
- 1 sliced scallion
- 2 cloves garlic
- 10 cherry tomatoes halved
- 1 fresh chilli pepper
- 1 tbsp smoked paprika
- 1 x 400g tin tomato passata
- Fresh herbs, basil, mint, parsley and coriander
- 1 x 400g tin cannellini beans
- 1 tbsp balsamic vinegar
- Extra virgin olive oil (Borges)
- Fresh lime
- Salad leaves
Method
Press the tortilla discs in muffin cases, brush with melted butter; sprinkle with the grated cheese and cracked pepper, bake for 10 minutes in a hot oven until crispy. Prepare the sauce; Shallow fry the scallion and garlic in olive oil together with enough chilli. Stir in the tomatoes, herbs, paprika, beans and balsamic vinegar. Bring to the boil and simmer for 5 minutes. Mix in the seafood and cover with a tight fitting lid, allowing the seafood to steam inside. Serve the seafood in the cups with a dollop of yogurt, lime wedges and side salad.
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