Baked langoustines and bullit de peix – Sangria Ibiza style

Preparation method for Sangria

• Peel the fruit if necessary and cut the banana, orange, apple, and pineapple into small pieces.
• Distribute a bit of this over the glasses. The rest of the fruit can go into the carafe, which you fill with ice cubes.
• Add the fruit juice and the red fruit. Best part: top up with cointreau, brandy, and martini.
• Stir well.
• You fill the glasses by first distributing some cava over the fruit, and then topping up with the rest of the sangria.

Preparation method for Baked Lobsters

• Cut the lobster tails into slices. Cut the head into four. Finely chop the chili and garlic and sauté in olive oil. Fry the lobsters for 5 minutes and season with salt.
• Finish with lime wedges.

Preparation method for Bullit de Peix

• Bullit de Peix: Scale all the fish and remove their entrails. You can keep the liver of the fish separately. Cut the fish into pieces as well as the head. Then clean the squid (if you find this a difficult task, you can certainly ask the fishmonger for help. In that case, this dish is a 'walk in the park'). Finely chop the onions and tomatoes and sauté them together with the pieces of squid in olive oil. Once the tomatoes are cooked, turn off the heat and add the fish to the dish according to their cooking time. For a very large pot, you can add 7 liters of water. As a finishing touch, add coloring and pepper.
• The cooking liquid can be brought back to a boil. Once the fish are distributed over the dish, and you have poured the cooking liquid over it, it's best not to stir in the pot anymore. Only gently turn if necessary. As a final step, add the ray and the livers.
• Aioli: In a mortar, crush the garlic and salt until it becomes a nice, white paste. Add olive oil and stir well. You can season it like no other by adding three large soup spoons of fish stock from the pot.

Finishing

• Place the fish on a platter and pour the aioli sauce over it. Now the rice is prepared in the remaining broth. Cook the rice for 12 minutes in the broth from the pot (the first 5 minutes while stirring, then not anymore). The rice absorbs all the liquid.