Ingredients
- 1 calamari (ready to cook, approx. 150 g)
- 1 gilthead seabream (ready to cook, approx. 300 g)
- 4 whole, unpeeled shrimp
- 1 eggplant
- 2 zucchini
Preparation
1. Remove the calamari, gilthead seabream and shrimp from the refrigerator about 30 minutes before you intend to prepare them.
2. Rinse the calamari, gilthead seabream and shrimp under cold water. Clean and slice the eggplant and zucchini.
3. Heat the pan on highest level up to the roasting window, pat squid, gilthead seabream and shrimp dry with a paper towel, place in the pan and press down gently. Leave the hob on the highest level for approx. 1 minute and roast everything without lid.
4. Switch to low level and roast until the turning point is reached, flip and roast for about 5 minutes.
5. Then roast the sliced vegetables on both sides, working in batches. Remove and arrange everything on a serving plate.
Tip
- Season to taste and serve with olive oil and fresh lemon.
This recipe has been tested and approved by AMC.
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