Vol-au-vent with avocado cream and seafood

These vol-au-vents combine the enveloping smoothness of the green cream with the freshness of the sea.

Every bite is a play of textures: the velvety avocado base meets octopus and shrimp, creating a surprising balance between creaminess and character. A surprising filling that will be loved instantly.

How long will it take?20 min

Recipe difficultyEasy

How many people?6

What do you need?

NGREDIENTS: For the avocado sauce: 1 ripe avocado, Juice of ½ lime (or lemon), 2 tablespoons of extra virgin olive oil, 1 pinch of salt, Black pepper to taste.
For the seafood: 150 g cooked octopus (cut into small pieces), 150 g cooked squid (cut into cubes or rings), 1 tablespoon of extra virgin olive oil, Salt to taste, a drizzle of lemon juice, fresh chopped parsley to taste.
For the garnish: Parsley leaves, very thin lemon wedges.

Let’s get cooking!

Preparation

Cut the avocado in half, remove the pit, and scoop out the flesh.
Place the flesh in a bowl or mixer and add the lime juice, extra virgin olive oil, salt, and pepper.
Blend or mash until you get a smooth and consistent cream, then taste and adjust the salt or acidity.
Cut the cooked octopus into regular pieces.
Cut the cooked squid into rings or cubes.
Transfer the octopus and squid into a bowl and season them with oil, lemon juice, salt, and a pinch of pepper or sweet paprika. Mix gently.
Fill the vol-au-vents by spreading a teaspoon of avocado sauce at the base of each shell.
Vuoi continuare con i passaggi successivi della ricetta?
Add a portion of octopus and squid to each vol-au-vent.
Garnish with a small parsley or chervil leaf, a micro-slice of lemon and, if you like, a few flakes of salt.