Ingredients
- 25 langoustines
- 15 squids
- 3 lemon
- 250 g chorizo
- 200 g Bresc chunky salsa tomato
- 125 g breadcrumbs
- 2 dl sofrito (see recipe)
- 2 dl saffron rouille (see recipe)
- cress
- 3 head little gem
- olive oil
- salt
For the sofrito:
- 2000 g tomatoes, peeled
- 500 g Bresc shallot chopped
- 125 g Bresc strattu di pomodoro
- 100 g Bresc garlic puree
- 50 g Bresc red chilli puree
- 25 g pimenton
- 25 g Bresc Madras
- 15 g saffron
- 3 dl olive oil
- 5 dl water
For the saffron rouille:
- 50 g Bresc organic garlic puree
- 50 g mustard
- 50 g Bresc red chilli puree
- 15 g saffron threads
- 5 egg yolks
- 2 l sunflower oil
- 1 dl white wine vinegar