Sea Croissant and Habanero White
Today we present a recipe based on Habanero White and seafood croissant
- 250 gr Calamari
- 100 gr Prawns
- 300 gr Mussels
- 1 Egg
- 1 Round puff pastry roll
- 2 To
- Chili Habanero White powdered
- Chili oil
- E.v.o. oil.
- Turn on the oven to 200° , take the puff pastry out of the refrigerator. Clean, wash and open the mussels in a pot with garlic and a finger of white wine. Wash and shell the shrimp, wash and clean the squid ,wash and dry the parsley, cut the mussels, shrimp and squid into small pieces, make a mince with a little parsley and peeled garlic, wash and cut the cherry tomatoes into 2 or 4, removing the seeds and vegetable water. In a small frying pan put 1 tablespoon of chili oil along with e.v.o. oil with the chopped, as soon as it starts to sizzle put the tomato then the chopped fish, salt and cook for a few minutes, remove from heat and let cool removing the liquid if it was not dried all, add more chopped parsley by itself, adjust salt and add the chili Habanero White powder. Open package of puff pastry, unroll on work surface leaving its paper underneath, brush with beaten egg all over the pastry then with scissors cut to make 8 slices of pastry, on each put the filling and roll from the wide end towards the tip forming a croissant, close the 2 ends, brush with beaten egg and place on a baking sheet with baking paper.