Gluten-free cuttlefish and shrimp breaded and baked –
Passed in breadcrumbs, but not fried: baked remain lighter but equally delicious.
Gluten-free cuttlefish and shrimp breaded and baked
Preparation time 40 minutes
Ingredients for 2 people:
100 grams of cuttlefish
100 grams of shrimp
50 grams of gluten-free breadcrumbs
1 tablespoon of gluten-free flour
2 tablespoons of extra virgin olive oil
spices to taste
Gluten-free cuttlefish and shrimp breaded and baked – Recipe
Wash and clean the fish, remove the shell of the prawns and cut the cuttlefish into strips.
Put in a bowl the breadcrumbs, flour, spices (you can put the chopped garlic, chives, paprika, parsley or any other spice to your taste), salt, pepper and mix everything. Pass the fish (left a little wet after washing with water) in the breadcrumbs and place on a baking sheet covered with baking paper and greased with oil.
Bake at 170°C for 20 minutes.