- 4 T olive oil
- 3 shallots, finely sliced
- 2 cloves garlic, grated
- 2 fresh bay leaves
- 3 red peppers, cored and diced
- 2 cups organic ready-made chicken stock
- ½ cup cream
- Sea salt and freshly ground black pepper
- 12 prawns, cleaned
- 150 g calamari tubes
- Juice of 1 lemon
Place a saucepan over a medium to low heat. Add half the olive oil, the shallots, garlic and bay leaves and gently fry until golden.
Add the peppers and stock and simmer for 10 to 15 minutes. Remove from the heat and blend. Stir in the cream and season to taste.
In a clean saucepan, reheat the soup. At the same time, place a pan over a high heat with the remaining olive oil and pan-fry the prawns and calamari with a squeeze of lemon juice. Add to the soup and serve.