Seafood Sauté of Shrimp and Squid with Warm Lemon Corn Cream, Crispy Rice, and Cilantro Oil

Instructions

1. 1

   Preheat the oven to 220°C / 425°F. Spread the cooked white rice on a lined baking sheet, toss it with 1 tablespoon olive oil, a pinch of salt, and a little black pepper. Bake for 18 to 20 minutes at 220°C / 425°F, stirring halfway through, until golden and crisp.

2. 2

   Meanwhile, make the cilantro oil: blend 15 g fresh cilantro with 3 tablespoons olive oil, 1 tablespoon lemon juice, and a pinch of salt until smooth and pourable. Set aside.

3. 3

   For the corn cream, heat 1 tablespoon olive oil and the butter in a saucepan over medium heat. Add half of the chopped shallot and half of the minced garlic; sauté for 2 to 3 minutes until softened. Stir in the corn kernels and cook 3 minutes more.

4. 4

   Pour the fish or seafood stock, heavy cream, lemon zest, and 1 tablespoon lemon juice into the corn pan. Cook over medium heat for 6 to 8 minutes, until the corn is very tender. Blend until smooth and season with salt and black pepper. Keep warm over very low heat.

5. 5

   Pat the shrimp and squid dry with paper towels. Toss them in a bowl with the sweet paprika, ground cumin, red pepper flakes if using, 1 tablespoon olive oil, 1/2 teaspoon salt, and black pepper.

6. 6

   Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil and sear the shrimp for 1 to 2 minutes per side, until just cooked through. Transfer to a plate.

7. 7

   In the same skillet, add another 1/2 tablespoon olive oil if needed and cook the squid for 1 to 2 minutes, stirring, until tender and lightly golden. Add the remaining shallot and garlic, and cook 1 minute more.

8. 8

   Deglaze the skillet with the dry white wine and add 2 tablespoons lemon juice. Cook for 1 to 2 minutes until the liquid reduces slightly. Return the shrimp to the skillet, add the remaining chopped cilantro, and toss for 30 seconds to combine.

9. 9

   To serve, spoon the warm corn cream into shallow bowls. Top with the shrimp and squid sauté, add the crispy rice, and finish with the cilantro oil over the top.

10. 10

    Serve immediately to keep the contrast between the silky cream, juicy seafood, and crisp rice.