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Seafood parillada in puff pastry with Espelette pepper

Seafood parillada in puff pastry with Espelette pepper

For 6 people:

Prep:15 mins Cook:30 mins

250 g of pizza dough, 300 g of large prawns, 1/2 l of Bouchot mussels,

1 small heart of fennel, 1 lime, 2 tbsp olive oil,

Espelette pepper.

Cut the fennel into very thin strips.

Shell the prawns.

Scrape and wash the mussels. Open them in a skillet over high heat. Peel them, reserve them. Put the cooking juice in a saucepan. Add the lime juice and some zest. Bring to the boil, add the fennel strips and, after 5 minutes of cooking, the mussels and prawns. Remove from heat.

Preheat the oven to th-7 (210°C).

Roll out the dough into a 28 cm circle then place it on a silpat or baking paper on a baking sheet, prick it with a fork leaving a 2 cm edge, oil it a little.

Bake for 10 minutes.

Remove from the oven and distribute the preparation, sprinkle with Espelette pepper.

Bake again for 10 minutes, serve immediately.