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Categories:Viewed: 2 - Published at: 3 months ago
Ingredients
- 1 1/8 cups couscous medium
- 12 prawns or shrimp
- 1 slice emperor fillets about 200 g
- 2/3 pound squid cleaned and sliced
- 1 leeks medium, diced
- 1 green pepper diced
- 1 squid ink sachet
- salt
- ground black pepper
- oil
- paprika optional, for garnish
Method
- Peel prawns.
- Prepare a fish stock with the shrimp heads and shells.
- Cut the Emperor filet in small pieces.
- In a pan, gently fry leek and bell pepper over low heat.
- When vegetables are al dente, add fish pieces and cook briefly.
- When the fish stock is ready, strain and pour into another saucepan.
- Add squid ink, leek, bell pepper, fish, and couscous.
- Boil for 3 minutes or as indicated on the package.
- Season with salt and pepper.
- Fry squid for about 2-3 minutes and add to couscous.
- To serve, sprinkle with paprika.
