Ingredients
- 12 langoustines
- 6 squids
- 1 lemon
- 100 g chorizo
- 80 g Bresc chunky salsa tomato
- 50 g breadcrumbs
- 0.5 dl sofrito (see recipe)
- 0.5 dl saffron rouille (see recipe)
- cress
- 1 head little gem
- olive oil
- salt
For the sofrito:
- 800 g tomatoes, peeled
- 200 g Bresc shallot chopped
- 50 g Bresc strattu di pomodoro
- 40 g Bresc garlic puree
- 20 g Bresc red chilli puree
- 10 g pimenton
- 10 g Bresc Madras
- 5 g saffron
- 1 dl olive oil
- 2 dl water
For the saffron rouille:
- 20 g Bresc organic garlic puree
- 20 g mustard
- 20 g Bresc red chilli puree
- 5 g saffron threads
- 2 egg yolks
- 0.5 l sunflower oil
- 0.4 dl white wine vinegar