Octopus and King Prawn Tortelli

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Credit: Didier Loire
1
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Ingredients (4 people)

Tortelli

  • 1/2 pound squid ink dough (250 g)
  • 20 king prawns
  • 1/2 pound cleaned squid meat (250 g)
  • 1/2 pound cooked squid tentacles (250 g)

Octopus

  • 1 carrot
  • 1 onion
  • 3 1/2 ounces tomatoes (100 g)
  • 1 garlic clove
  • 1 sprig dried fennel
  • 1 1/4 cups dry white wine (30 cl)
  • 1 lemon
  • 2 tablespoons olive oil (3 cl)

Shrimp Jus

  • 1 3/4 ounces green onions (50 g)
  • 3 1/2 ounces fresh tomatoes (100 g)
  • 4 teaspoons olive oil (2 cl)
  • 1/2 pint lobster stock (20 cl)
  • 1 3/4 ounces butter (50 g)

Instructions

Step 1: Tortelli

Shell the king prawns and crush them while still raw. Reserve the heads.

Mince the raw squid.

Dice the cooked tentacles into a salpicon.

Mix all ingredients and season, then divide the filling into 1/2 ounce (16 g) portions.

Flatten the dough out by putting it through the pasta machine several times, lowering the setting down one notch each time until position 0.5, so that the dough keeps its texture. Cut circles of dough using an 3 inch (8 cm) sized cookie cutter.

Spoon the filling on half of each circle, then fold and close to seal the edges. Fold back both ends to shape tortelli.

Step 2: Octopus

Shell the bodies of the king prawns, leaving the tail end in tact, and keep in a cool place. Reserve the heads.

Cut the tentacles away from the octopus bodies and only keep the tentacles. Blanch, then cool.

Dice the vegetables into a brunoise, and sweat over a low heat. Pour the white wine into a cast iron pot, add the tentacles and cover with water. Add the herbs and bake slowly for 3 hours.

Remove the tentacles from the liquid, bias cut in 1 1/4 inch (3 cm) long sections, and marinate in warm olive oil with a dash of lemon juice.

This recipe was originally published in "Culinary Encyclopedia by Alain Ducasse" (Éditions Alain Ducasse). See all credits

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