Cioppino with cuttlefish salad

Serves 2


8 U-12 shrimp
8 U-10 scallops
8 cockles
12 mussels
4 garlic cloves, thinly sliced
2 plum tomatoes, diced
16 oz clam stock
2 yellow squash, diced
2 zucchini, diced
6 oz extra-virgin olive oil
16-24 oz cuttlefish (sepia), cleaned
1 avocado, sliced
4 oz tomatoes, diced
2 lemons, juiced
to taste Spanish saffron, fresh parsley, salt, pepper


To make the cioppino, place 2 oz. of extra virgin olive oil in a skillet over low heat. Add the garlic and plum tomatoes and cook until warm. Add the mussels and cockles to the pan and cook until they open. Place 2 oz. extra virgin olive oil, shrimp and scallops in a separate pan, and then sear over medium-high heat until cooked through. Add the ingredients from both pans together and season with Spanish saffron.

Blanch the zucchini and squash for approximately one minute, then add to the pan with the combined ingredients. Pour in clam stock and cook over low heat for 10 minutes or until reduced. Serve hot.

To make the cuttlefish salad, add the sepia to a sauté pan and sear on both sides until cooked through. Allow to cool, then slice into thick pieces and place in a bowl. Toss with diced tomatoes, lemon juice, 2 oz. extra virgin olive oil, salt and pepper. Place over sliced avocado and garnish with parsley.


Caffe Aldo Lamberti
2011 Marlton Pike West, Cherry Hill

December 2017
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