Calamarata with grouper ragù and shrimps

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Ingredients for 4 people

  • 500g of calamarata Leonessa
  • a grouper of about 400g cleaned and scaled
  • 20 shrimps
  • 3 cloves garlic
  • 6 tablespoons of extra virgin olive oil
  • 4 tomatoes
  • ½ cup of dry white wine
  • wild fennel
  • and the right amount of basil and parsley.


Fillet the grouper and put aside, taking care to keep head and tail. Peel the shrimp retain their heads. In a deep pan, fry 2 cloves of crushed garlic in 3 tablespoons of oil, when they just start to become golden, add the heads and tails of the grouper and shrimps,cherry tomatoes cut in half and cook over high heat for about 12 minutes. Add wine and let evaporate. Finally, add some parsley, basil, 2 cups of water, a pinch of salt and cook for 15 minutes over low heat. Turn off and put all into the mixer. Fry 1 clove garlic finely chopped in a large pan, with 3 tablespoons of oil, when it begins to brown add the diced fillet of grouper and cook for about 10 minutes. Then add the shrimps and cook for two minutes. At last, add the filtered of the mixer and turn off. Cook the Calamarata apart in abundant salted water, drain it al dente and add sauce with parsley and finely chopped fresh basil, wild fennel and keep it for a few minutes. Serve warm.

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