Serves 3
Directions
- 1Peel and clean the prawns, removing the intestine, and reserve the heads and clean meat.
- 2Sauté the prawn heads in a pot with oil for a couple of minutes, pressing to release their juices.
- 3Cover with water (1L approx.) and boil over medium heat for 25 minutes, then strain and reserve the broth.
- 4Sauté the finely chopped vegetables in a wide saucepan with olive oil over medium heat for 15 minutes, until they have reduced in size and begin to color.
- 5Add the tomato concentrate, stir a couple of times and moisten with the white wine.
- 6Reduce the wine completely, add the broth and boil for a couple of minutes.
- 7Puree well with a blender, return to the pot and add the cooked chickpeas.
- 8Boil everything for a few minutes and add the raw prawns and cooked octopus (in slices).
- 9Cover the pot and cook over low heat for a couple more minutes, until the prawns are cooked.
- 10Finish with chopped parsley, correct salt and pepper.
Ingredients
- 200 g cooked octopus
- 10 prawns
- 400 g cooked chickpeas
- 1 large purple onion
- 600 ml broth
- 0.5 leek
- 3 garlic cloves
- 0.5 green bell pepper
- 0.5 red bell pepper
- 2 cdtas tomato concentrate
- 1 vaso white wine
- al gusto parsley
- al gusto salt
- al gusto pepper
- extra virgin olive oil
Equipment
potstrainerpanimmersion blenderknife
Tips
- Do not boil the shrimp heads for more than 25 minutes to avoid unpleasant flavors.
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