Scallop shells au gratin with Aribibi Gusano
Today we will present a recipe based on Aribibi Gusano
- 300 gr Calamari
- 150 gr Prawns
- 300 gr Mussels
- 2 To
- Chili Aribibi Gusano powdered
- Chili oil
- E.v.o. oil.
- White wine
- Edible lemon
- Turn on the oven to 190°. Clean, wash and open the mussels in a pot with garlic and a finger of white wine, wash and shell the shrimp, wash and clean the squid ,wash and dry the parsley, chop the mussels, shrimp and squid into small pieces, make a mince with a little parsley and peeled garlic. In a frying pan put the chili Aribibi Gusano powder and 1 tablespoon e.v.o. oil with the chopped, as soon as it starts to sizzle put the chopped fish, salt and cook for about 10 minutes, then add the bread crumbs, turn salt, remove from heat and let cool, add more chopped parsley by itself, grated peel of half a lemon, adjust salt and chili powder, fill the scallop shells and arrange on a baking sheet. In a small bowl, put the juice of half a lemon with 1 tablespoon of chili oil, e.v.o. salt and beat with a fork until the liquid thickens, adjust salt and spiciness and pour 1 teaspoon over each scallop.Place in a hot oven at 190°, until au gratin.