SHOPPING LIST: Cooking Skills: Fish and Shellfish 1, Chapter 6 (Prawns and Shellfish)

Raw king prawns (peeled or shell-on), live mussels, scallops (roe off), cleaned squid rings, butter, garlic, parsley, lemons, chilli, tinned chopped tomatoes, onions, low-salt fish or vegetable stock, frozen peas, fresh mint, plain flour, cornflour, smoked paprika, rapeseed or sunflower oil, flaked sea salt and black pepper.

Garlic butter prawns (2 portions)
[ ] 300 g raw king prawns, peeled and deveined
[ ] 40 g butter
[ ] 3 garlic cloves, finely chopped
[ ] ½ red chilli, finely chopped (optional)
[ ] 1 tbsp chopped parsley
[ ] 1 lemon, in wedges
[ ] 1 tbsp olive oil

Mussels steamed in a tomato broth (no wine) (2 portions)
[ ] 1 kg live mussels
[ ] 1 tbsp olive oil
[ ] 1 small onion, finely chopped
[ ] 2 garlic cloves, crushed
[ ] 200 g tinned chopped tomatoes
[ ] 150 ml low-salt fish or vegetable stock
[ ] 2 tbsp chopped parsley

Seared scallops with pea purée (2 portions)
[ ] 6 large scallops, roe off
[ ] 200 g frozen peas
[ ] 100 ml hot low-salt vegetable stock
[ ] 15 g butter
[ ] 1 tbsp chopped fresh mint
[ ] 1 tbsp rapeseed or sunflower oil
[ ] 1 tsp lemon juice

Crispy squid (2 portions)
[ ] 300 g cleaned squid, in rings
[ ] 4 tbsp plain flour
[ ] 2 tbsp cornflour
[ ] 1 tsp smoked paprika
[ ] ½ tsp flaked sea salt
[ ] 150 ml rapeseed or sunflower oil, for frying
[ ] 1 lemon, in wedges

For the experiments
[ ] Extra lemons
[ ] Crusty bread
[ ] A fine sieve