Mixed seafood with asparagus and thyme

300 g barracuda fillet
150 g squid (cleaned)
150 g prawns tails (without shells)
10 medium size asparagus
fresh thyme
olive oil
juice of one lemon
1/2 chili (seedless, finely chopped)

Cut the fish fillet into a same size pieces. Score the skin and season with salt and pepper. Score the squid (crisscross) from inside, preserve tentacles.
In a large pan heat the olive oil. Put the fish filet in a pan skin side down. Add squid tentacles. Fry, when the fish is done on one side, add squid and prawns tails. Season with salt and pepper. Add thyme and asparagus. Toss and stir for another few minutes. When it’s done, remove the fish from the pan. Continue cooking until all the ingredients are nicely done. Remove pan from the heat, cut squid on a cutting board in a bite size pieces. Put it back in the pan and add chili and lemon juice.
Lay the fish filets on the plate, assembly squid, prawns and asparagus over the fish. Sprinkle with fresh parsley, olive oil and lemon juice according to personal preferences.
Original recipe by Jamie O.

During the cooking process I was thinking: Shit, this can’t be good. The fish started to fall apart and later I had to much liquid in a pan. Luckily, this is one of those recipes with which you can’t go wrong. If the ingredients are fresh it will taste good no matter what you do with it.

Black squid risotto with a heart

700 g fresh squid (clean and chopped)
squid ink (1-2 tsp.)
1 big onion (chopped)
5 cloves garlic (chopped)
some parsley (chopped)
1 cup red wine
1 cup arborio rice
1 tbsp. tomato paste
1 tbsp. capers (chopped)
boiling water
olive oil
salt, pepper

In a large, heavy-bottomed pot, heat the olive oil over medium heat. Add the onion, saut̩ until the onion is golden. Add garlic and half of the parsley. Little bit later add squid and saut̩ on low heat for 20 to 30 minutes until squid is completely cooked. Just before end add wine and let alcohol evaporate. Add tomato paste, rice and some boiling water. When almost all the liquid is absorbed add more water. Repeat the process and stir now and then Рuntil rice is done (incorporating the broth should take 15 to 20 minutes). Two minutes (or so) before end of cooking add squid ink and capers and stir in. Season with salt and pepper. Before serving stir in remaining parsley.