Chef's Pili-Pili Mixed Seafood in Tomato Sauce
Our sauces and recipes are unique, own repertoire culinary and exclusive.
Ingredients
- 1 tbsp olive oil
- 50g coriander, finely chopped
- 50g leek, finely sliced
- 50g spring onions, finely diced
- 50g sweet red pepper, finely sliced
- ½ tsp sea salt and ground white pepper
- 2 tbsp Rumba lemon chilli sauce
- 400g crushed tomatoes
- 24g fish stock cube (gluten free)
- 150g squid
- 150g peeled raw king prawns
- 200g mussels meat
Lamb
- 3 Lamb chops
Method
Heat the oil in a heavy-based pan with a lid. Add the leek, spring onions and peppers, and cook for 5 minutes, or until softened. Stir in the Rumba lemon sauce and fish stock, cook for 2 minutes, then pour in the tomatoes; season. Bring to the boil, then reduced to a simmer for 10 minutes.
Add the squid and continue cooking for 2 minutes. Add the prawns and mussels, then cover and cook for 5 minutes, then scatter over the coriander. Spoon into shallow bowls. Voila!
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