Ingredients:
- 150 grams of shrimp.
- 150 grams of squid rings.
- 6 units of ripe tomatoes.
- 4 units of white onion.
- 1 cup of red wine.
- 4 cups of water.
- 2 tablespoons of olive oil.
- 200 ml of coconut cream.
- 1 tablespoon dried thyme.
Preparation:
1. Bring a deep pot over medium heat, add the olive oil and the white onion chopped into medium squares. Add pepper and salt. Sauté until the onion becomes transparent.
2. Wash the tomatoes and cut them into wedges, add them to the pot where we have the onion, let the tomatoes release their juices.
3. Add the water, red wine and dried thyme. Leave to preserve for about 10 to 15 minutes and turn off the heat. Let cool.
4. Once the cream is cold, add it to a bowl and process with the help of a mixer.
5. Return the cream to the pot and add the coconut cream. Let boil for about ten minutes over low heat.
6. Bring a frying pan over medium heat, add a little butter, add the shrimp and squid. Add a little salt and pepper. Let fry for about five minutes and reserve.
7. Serve the cream in a casserole, decorating with the fried shrimp and squid. Decorate with a little Parmesan cheese on top.