Recipe

Black Lychee Tea Smoked Lobster And Mango Summer Rolls Recipe


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Ingredients
  • 4 oz Parmesan cheese; grated
  • 4 oz Olive oil
  • 2 c White wine
  • 4 Cloves garlic; sliced
  • 1 c Tomatoes; peeled, seeded, and sliced
  • 2 c Onions; sliced
  • 5 lb Fresh squid
  • 2 c Chicken stock
  • 2 oz Olive oil
  • 1 1/2 lb Fresh black linguine
  • 4 oz Butter
  • 1 lb Chorizo

Directions
  • Step #1 Clean squid by removing cartilage, separating tentacles, cutting off eyes, & cutting body into 1/4-inch rings.
  • Step #2 Rinse rings & tentacles well.
  • Step #3 Bring 1 gallon of water to a boil.
  • Step #4 Blanch squid for 30 seconds & drain.
  • Step #5 In a hot casserole saute onions in olive oil for 20 mins without coloring.
  • Step #6 Stab chorizo with a fork.
  • Step #7 Place chorizo links on baking sheet and place this in 400F degree oven for 25 mins.
  • Step #8 Let cool & cut into medium dice.
  • Step #9 To casserole with onions add garlic & saute for five mins.
  • Step #10 Add tomatoes & cook 10 mins.
  • Step #11 Add squid & let simmer for 30 mins, letting natural juices release.
  • Step #12 Add wine & let simmer until liquid is reduced.
  • Step #13 Add stock & let simmer slowly until squid is tender.
  • Step #14 Add sliced chorizo & heat through.
  • Step #15 Prepare linguine according to package instructions.
  • Step #16 Drain & place in a bowl.
  • Step #17 Toss with olive oil, butter, & Parmesan.
  • Step #18 Garnish with sliced herbs.
  • Step #19 S: 6 to 8 servings.
  • Enjoy the Black Lychee Tea Smoked Lobster And Mango Summer Rolls recipe

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