Squid, Clam And Mussel Caldoso Recipe

Inspired by Bar Sofia

Time30m

Serves4

A seafood ensemble with couscous, jamon, escabeche mayonnaise, samphire, and sea grapes.

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Ingredients

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Seafood

10.6 oz (300 grams) squid, cleaned and cut into rings

7.05 oz (200 grams) clams, cleaned

7.05 oz (200 grams) mussels, cleaned

Couscous

5.29 oz (150 grams) couscous

1.06 cup (250 ml) water

Jamon and Seasoning

3 1/2 oz (100 grams) jamon, diced

2 tbs olive oil

to taste Celtic sea salt

to taste black pepper

Escabeche Mayonnaise

3 1/2 oz (100 grams) Mayonnaise

2 tbs escabeche sauce

Garnish

1 3/4 oz (50 grams) samphire

1 3/4 oz (50 grams) sea grapes

Method

Cooking Seafood

Cook the Seafood

In a large pot, heat olive oil over medium heat. Add the diced jamon and sauté until crispy. Then, add the squid rings and cook for about 2 minutes until they start to turn opaque. Add the clams and mussels, cover, and cook for another 5-7 minutes until they open up. Discard any that remain closed.

Prepare Couscous

Cook the Couscous

In a separate pot, bring water to a boil. Add couscous, remove from heat, cover, and let it sit for about 5 minutes. Fluff with a fork after it has absorbed all the water.

Make Escabeche Mayonnaise

Combine Mayonnaise and Escabeche

In a small bowl, mix together the mayonnaise and escabeche sauce until well combined.

Combine and Serve

Combine Ingredients

Once the seafood is cooked, add the couscous to the pot and mix everything gently. Season with salt and black pepper to taste. Serve in bowls topped with samphire and sea grapes, and drizzle with the escabeche mayonnaise.