The Catalan TableIngredients
Servings:
4
Ingredients
- medium prawns
- porcini mushrooms
- oil
- salt
- pepper
- transparent paper “Fata”
Step-by-step Guide
Preparation
- Cut the mushroom cap into four equal parts, leaving a portion of the stem attached.
- Chop the remaining mushroom stem into small pieces. Lightly sauté them in a pan with a few drops of oil for about 2-3 minutes, then boil them in a bit of water for 5 minutes. Strain and reserve the cooking water.
- Moisten the cap quarters with the water used to boil the mushroom stems, season with salt and pepper to taste, and wrap them in Fata paper.
- Seal the wrap as tightly as possible and place the packages on a griddle over very low heat, positioning them as far as possible from the center of the flame. Cook for about 10 minutes and set aside.
- Carefully separate the shrimp heads from the tails.
- Lightly cook the prawn heads on the grill for 2-3 minutes. Squeeze the heads to extract their essence and set it aside.
- Remove the vein from the prawn tails by making a small cut along the back and gently pulling out the red thread.
- With half of the raw tails, make a carpaccio by slicing them into very thin slices. Add a little salt and pepper.
- Sauté the other half of the tails in the pan with a few drops of oil for 2-3 minutes until lightly cooked.
Presentation
- Place the raw meat carpaccio in the center of the plate. Next, add the prawns that have been sautéed for 2-3 minutes or until they are pink and cooked. Finally, distribute the porcini mushroom quarters around the plate to complete the presentation. Remember that Fata paper is a transparent food-safe paper that can withstand temperatures up to 220ºC, even when used with oil.
Recommendations & Tricks
- This recipe is a creation by Chef Paco Pérez from the Miramar restaurant in Llançà.
- The ingredients are calculated for 4 people.
- Use medium-sized shrimp, peeled and deveined, to ensure even cooking.
- Use clear cooking paper like Fata to wrap the mushrooms, making sure to seal the packages well.
- To prepare the mushrooms, cut the cap into four parts, leaving a piece of the stem for extra flavor and texture.
- Chop the remaining stem into small pieces and lightly sauté them in a pan with a few drops of oil over medium heat.
- Boil the sautéed stem pieces in a bit of water for 5 minutes, strain and reserve the water for later use.
- Moisten the mushroom cap quarters in the stem cooking water before seasoning, so they absorb more flavor.
- Wrap the cap quarters with Fata paper, ensuring they are well-sealed to retain steam.
- Cook the packages on a grill over very low heat, placing them away from the center of the heat to cook gently.
- Keep the packages sealed until serving to maintain the aroma and internal heat.