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Roasted shrimps, squid and scallops with sautéed peppers
Fruit and vegetables
2 red
peppers
, cut into strips
1 yellow
pepper
, cut into strips
6
garlic
cloves, crushed
2 finger
chillies
, 1 red and 1 green, chopped
1 heaped tbsp crushed fresh root
ginger
1
orange
, zest and juice
1
lime
, zest and juice
1
lemon
, zest and juice
20g/¾ oz
fresh coriander
1 red
chilli
, chopped
1–2
limes
, juice only
3
garlic
cloves, sliced
2
red onions
, cut into small slithers
600g/1lb 5oz
cavolo nero
, stems removed
1
lemon
, juice to squeeze
Tins, packets and jars
400ml/14fl oz
chicken stock
4
preserved lemons
, roughly chopped
1–2 tbsp
sumac
Cooking ingredients
2 tbsp
olive oil
2 tbsp
olive oil
2 tbsp
olive oil
2 tbsp
olive oil
1 tsp
smoked paprika
salt and
black pepper
Dairy, eggs and chilled
100g/3½oz
crème fraîche
Meat, fish and poultry
3 king
scallops
, cut into halves vertically
6 tiger raw
prawns
, head and shell removed and chopped
2 medium
squid
, cut into fine rings
Other
1–2 tsp
palm sugar
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