Shellfish Casserole with Garlic Petals and Sweet Pepper
Ingredients
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8 clams
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4 scallops
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4 razor clams
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4 calamari, clean and fresh
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1 head of garlic
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200 ml extra virgin olive oil
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100 ml white wine
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1 hyme branch
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1 marjoram branch
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2 bay leaves
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2 Peppers, skin off
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fresh ground pepper
Preparation
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1. Peel head of garlic and cut each clove into thin slices.
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2. Clean shellfish in running water.
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3. Thinly slice the peppers.
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4. Heat olive oil in a frying pan, add garlic and brown slightly.
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5. Add shellfish, white wine, thyme, marjoram, bay leaves and thinly sliced peppers.
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6. Cook slowly.
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7. In a frying pan, sear scallops and calamari.
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8. Chop parsley or keep it in leaves for decoration.
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9. When shellfish open, begin to decorate your deep dish.
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10. Place shellfish in and add seared scallops and calamari. Pour cooking juice over and finish by decorating with parsley.
