Use for Romesco #1 – Gambas y Calamar a Romesco / Shrimp & Squid à la Romesco

Finishing the romesco with fish stock and adding sautéed seafood is what this Catalonian treasure is all about.

Served on a bed of rice.

Ingredients:

• 1 cup/250 ml Romesco sauce
• ½ cup/125 ml Fish stock
• ¾ lb/300 g whole Squid
• ¾ lb/300 g whole Shrimp
• 2 tbsp/15 ml Olive oil

Whole small squid.

I asked for medium squid, but the fishmonger pointed out these and said, "Es muy bueno." I said, "Sí." Good thing I did because "muy bueno" was a big understatement.

Put It Together:

• Shell and clean the shrimp, saving the heads and shells for stock.
• Clean the squid, saving the tentacles, and cut the body into rings.
• Heat a large frying pan over medium high heat.
  
• Add the olive oil, shrimp, and squid.
• Sauté, stirring continually, until almost done.
• Add the stock and romesco.
• Continue stirring, and heat through and slightly reduce the sauce.
• Serve.

Review

• Shirlee – Liked It
• John - Liked It
• Do Again - Yes
• Leftovers – None

What I'll Do Next Time
The same exact thing. I'd like to get some scallops or fish fillets in there too.