- Fresh calamari 800 grams
- Shrimps 450 grams
- Wholemeal breadcrumbs 3 tbsp
- Grated parmesan cheese 20 gr
- Fresh parsley 1 tuft
- Lemon 1
- Chopped pistachios 40 gr
- Extra virgin olive oil
- Salt • 1 kcal
Calamari and shrimps au gratin is a light, satisfying and very simple dish to prepare. The secret lies in choosing the freshest fish of excellent quality which, once cleaned, will be passed in a rich and tasty breading and then baked in the oven until it will be golden brown. The final result will be a tender fish on the inside, irresistibly golden on the outside and with an explosive scent thanks to the addition of aromatic herbs and julienne lemon zest. A recipe of sure success, very fast to prepare, and that will save you dinner thanks to the very fast cooking. The final touch of the chopped pistachios will give crunchiness and a touch of refined goodness to the dish. Serve them as a seafood appetizer or second course to accompany a seasonal salad, even for a festive lunch or a special occasion. Success is guaranteed. So let’s find out how to prepare calamari and shrimps au gratin by following our tips step by step.
How to prepare calamari and shrimps au gratin
Clean the shrimps by removing the head, carapace and dark filament of the intestine.
Clean the calamari and cut them into slices about 1.5 cm thick.
In a bowl, mix the breadcrumbs with a part of chopped pistachios, grated parmesan cheese and chopped parsley; pass the shrimps and calamari in the mixture obtained and bread them well.
Spread the breaded calamari and shrimps in a pan, lined with a sheet of parchment paper, and scented with the lemon zest, cut into julienne strips. Sprinkle with the remaining chopped pistachios and season with a drizzle of oil and a pinch of salt and pepper. Bake at 180 degrees C and cook for 20 minutes.
When the surface will be golden brown, take the calamari and shrimps au gratin out of the oven and serve them immediately.
How to store calamari and shrimps au gratin
To savor all their crunchiness and fragrance, the advice is to prepare the calamari and shrimps au gratin and consume them hot immediately. If there is something left, preserve them in the refrigerator, in an airtight container, for a maximum of 1 day.