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For the sauté
- 8 ea Shrimps (each 50g)
- 8 ea Squids (each 40g)
- 50 g Gochujang, Premium
- 50 g Extra-virgin olive oil
Peel the shrimp, conserving the head and the last ring of the tail.
Clean the squid, removing the quills, beaks, and eyes. Cut into 1-cm slices and store in the refrigerator
In a container, mix the olive oil with Hot Pepper Paste(Gochujang) and whisk well until it becomes smooth and uniform.
Add the shrimp and squid and let marinate for a few minutes.
In a frying pan over high heat, add a dash of olive oil and sauté the shrimp and squid together for 2-3 minutes until they are fully cooked.
Serve the shrimp on a presentation plate together with the squid rings and tentacles.