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Seafood Macaronade

Seafood Macaronade
Difficult
Difficult
Serves 6
Serves 6
> 2 hours
> 2 hours

Ingredients

STUFFED SQUID & MUSSELS
6 large squids
6 large mussels
500g minced leat
2 garlic cloves
1 bunch of parsley
1 handfull of bread (white part)
1/2 glass of milk
1 eggyolk
1/4 teaspoon tomato concentrate
1/4 teaspoon red pepper
1 pinch of caster sugar
1 branch of fresh thyme
1 bay leaf
1 glass of Muscat de Frontignan
Salt and pepper

AÏOLI
2 garlic cloves
1/4 teaspoon mustard
1 eggyolk
1 dose of saffron (0,1g… Yes it is the most expensive spice on Earth!)
25 cl olive oil
Salt & Pepper

CUTTLEFISH IN ROUILLE SAUCE
3 large pieces of cuttlefish (roughly 1 kg)
2 litres fish broth
1 tablespoon tomato concentrate
1 small can of tomato coulis (200g)
1/2 glass of Muscat de Frontignan
1 pinch of caster sugar
1 branch of fresh thyme
1 bay leaf
Salt & Pepper

FINALIZING AND SERVING
400g penne rigate pasta

Preparation

STUFFED SQUID & MUSSELS
Wash the mussels and cook them quickly in a saucepan, shaking a lot, to open them. Leave on the side. Soak the berad in the milk then drain. Add the eggyolk to the bread, then the minced meat. Add the chopped parseley and garlic. Season to taste and blend well. Stuff the squids (previsously washed and guts removed by your favourite fishmongers…) and mussels with the meat mixture. Shut the squids with some small cocktail sticks. Shut the mussels with some kitchen string. Put the squids in a saucepan with a bit of olive oil. Let them golden for a few minutes. Add a diced garlic clove, the tomato concentrate and a pinch of sugar (to reduce the tomato acidity). Add the muscat, pepper, thyme and bay leaf. Cover with water and simmer for 30 minutes. Add the mussels and simmer for another 30 minutes. Take the squids and mussels out of the broth and leave on the side.

AÏOLI
Cut the garlic into small pieces (or use a garlic press). Add mustard, saffron and the eggyolk. Using a whisk or your blender, add olive oil little by little. When your aïoli is finished, your whish should hold on its own in it! Season to taste.

CUTTLEFISH IN ROUILLE SAUCE
Cut the cuttlefish into large cubes (they will “shrink” while cooking). Cook them for one hour in the fish broth. Drain and put in a pan with the tomato concentrate and a pinch of sugar. Add the other ingerdients and cook for 30 minutes. Let cool down a bit thean add the aïoli. Mix well. The colour must change al of a sudden, turning from red to orange/yellowish. Leave on the side.

FINALIZING AND SERVING
Cook the pasta “al dente”. Drain, keeping one tablespoon of cooking water. Add this cooking water to the cuttlefish in rouille sauce. Add pasta. Mix well until all the pasta have taken the “rouille” colour. Put the stuffed squid and mussels on top. Serve immediately. You can add some grilled king prawns if you like.

Recipe & photos by Marion Barral (http://www.marionbarral.com/blog/macaronade-setoise-au-poisson/)