Appetizers

Pescado al ajillo (Spanish Garlic Seafood)

A classic Spanish appetizer (Tapas), "al ajillo" is cooked in Garlic & Oil to bring out the best in seafood! Try it today with Osushiya Mongo & Uni Paste!

Cooking Time
20 mins.
Cooking Skills
Easy
Product
Osushiya mongo
Serves:
2 Servings

Adjust quantity to your preference
Ingredients:
"Osushiya Mongo" (raw sliced Cuttlefish) 15 g
"Uni Paste" (cooked Sea Urchin Roe paste) 1 Tbsp
Shrimp 5 Pieces
Olive Oil 30 g
Garlic (sliced) 1 Clove
Cherry Tomato 5 Pieces
Italian Parsley 1/8 Tbsp
Salt & Pepper (to taste)
Toppings:
Cooking instruction:

1. Pat dry Shrimp and season with Salt. Set aside for now.

 

2. In a pan, heat Olive Oil over medium heat until simmer. Add Garlic and cook over medium heat until tender. 

 

3. Add Shrimp, Cherry Tomato, and "Osushiya Mongo". Cook for about 3 minutes and remove from heat.

 

4. Stir in "Uni Paste" and garnish with Italian Parsley. 

You may also like:

Ika Sashi

Uni Cream Pasta with Squid