Matt’s tapas – sautéed squid, sobrasada toast and prawns cooked in salt

00. Matt Tebbutt recipe template

Preparation time
less than 30 mins

Cooking time
10 to 30 mins

Serves
Serves 4


By Matt Tebbutt
From Saturday Kitchen

Ingredients

For the sautéed squid with salmorejo

  • 5 tbsp olive oil, plus extra to serve
  • 1 garlic clove, smashed, plus 2 whole garlic cloves
  • few sprigs fresh thyme
  • 2 tbsp panko breadcrumbs
  • 600g/1lb 5oz ripe tomatoes
  • 100g/3½oz stale bread, crusts removed
  • 1 tbsp sherry vinegar
  • 4 small–medium squid with tentacles, cleaned and cut into rings
  • squeeze lemon juice
  • salt and freshly ground black pepper

For the sobrasada toast with clams

  • 2 tbsp olive oil
  • 1 onion, diced
  • 2 garlic cloves, minced
  • 500g/1lb 2oz clams, scrubbed and debearded
  • 2 padron peppers, roughly chopped
  • 100ml/3½fl oz fino sherry
  • 2 tbsp roughly chopped fresh flatleaf parsley
  • 100g/3½oz sobrasada, cut into small pieces
  • 2 slices sourdough bread, toasted

For the prawns cooked in salt

  • 1–2 free-range egg whites, beaten
  • 600g/1lb 5oz coarse sea salt
  • 1 tbsp fennel seeds
  • 2 bay leaves, torn
  • 1 lemon, zest and juice
  • 4 large raw carabineros prawns, shells and heads on
  • lemon wedges, to serve
  • olive oil, to serve
Print Friendly, PDF & Email

Share this post

PinIt
data-matched-content-ui-type="image_card_stacked"
scroll to top