Ristorante “Da Matteo”
Ingredients and quantities

Quantities for 2 people:

  • 16 king prawns
  • 8 squid, measuring approx. 15cm each
  • extra-virgin olive oil
  • breadcrumbs
  • salt and pepper
Accompanying wines:
Ravenna IGT Bianco

Adriatic fish kebabs

Type of recipe: Main courses


Click on the photos to enlarge

Preparation method:

Clean the king prawns and squid. To clean the king prawns remove their heads and cut the shell to remove the flesh. Once the shells have been removed, make a small cut along the back and extract the intestines of the shellfish (a long black thread). On the other hand, clean the squid under cold running water to rinse away any residue of ink. Cut the eyes and longer tentacles using a pair of scissors. Use your fingers to extract the beak and remove the guts and gladius (cartilaginous part) from under the head. Finally, peel away the membrane (first skin) from the body.

Mix the breadcrumbs, extra-virgin olive oil, salt and pepper and toss the fish in the mixture. Prepare the kebabs by threading 4 king prawns and 2 squid on each kebab. Grill on a barbecue until golden brown all over. Cook the kebabs on a wood-fired barbecue for the characteristic flavour this affords the fish.



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