Roast Beef in Paprika Foam Juice with Squid and Mussels on Orecchiette

5 from 5 votes
Total Time 1 hr 30 mins
Course Dinner
Cuisine European
Servings 5 people
Calories 290 kcal


  • 8 Octopus
  • 50 g Scallops
  • 10 tbsp Olive oil
  • 2 Rosemary sprigs
  • 3 Sprigs of thyme
  • 4 Garlic cloves
  • 7 Fresh peppers
  • 2 Shallots
  • 2 tbsp White balsamic vinegar
  • 1 pinch Salt
  • 1 pinch Pepper
  • 1 pinch Chili powder
  • 800 g Roast beef
  • 1 tsp Flour
  • 500 g Pasta orecchiette
  • 50 g Pine nuts
  • 50 g Olives green fresh
  • 50 g Black olives
  • 50 g Dried tomatoes
  • 20 sheet Basil
  • 80 g Parmesan


  • Clean the squids and scallops and prepare them ready to cook. Fry in a pan with three tablespoons of hot olive oil for about half a minute on all sides. Add a sprig of rosemary and thyme as well as two pressed garlic cloves. Then take everything out of the pan and set aside. Quarter and core the peppers and press them through a juicer so that approx. 700 ml of juice are produced.
  • Peel the shallots, cut into fine cubes, finely dice two cloves of garlic. In the same pan, sauté shallots and garlic from the squid in two tablespoons of hot olive oil and deglaze with the paprika juice. Let the brew reduce to about half.
  • Add a sprig of rosemary and a sprig of thyme, season to taste with white balsamic vinegar, salt, pepper and chilli from the spice mill and let it steep a little.
  • Beat the beef as thin as possible with a hammer and fry it with flour. Then braise with 2 sprigs of thyme and a sprig of rosemary on low heat for 10 minutes.
  • Next, bring a large pot of salted water to the boil, cook the orecchiette in it according to the instructions on the package, then pour it off. Pour the paprika stock through a sieve and mix in three tablespoons of olive oil with a magic wand.
  • Toast the pine nuts in a pan without oil. Quarter the black and green olives and dice the dried tomatoes. Roughly pluck the basil leaves. Pluck the leaves from a sprig of thyme. Then grate the Parmesan.
  • Sweat the orecchiette in a large pan in a tablespoon of olive oil and toss with pine nuts, olives, sundried tomatoes, basil and thyme leaves and Parmesan.
  • Season to taste with a tablespoon of olive oil and salt. Add the mixed paprika foam, bring to the boil briefly, add the fried squid and scallops and serve with the meat.


Serving: 100gCalories: 290kcalCarbohydrates: 18.1gProtein: 13.4gFat: 18.3g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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