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