Preparation info
  • Serves


    • Difficulty


Appears in
The Seafood Shack: Food & Tales from Ullapool

By Kirsty Scobie and Fenella Renwick

Published 2020

  • About

This dish came from Diego, our Italian chef who worked for us in 2018. He would make this on a huuuge pan and always put the same amount of love in. It always drew in the customers, but maybe the complementary glass of sangria helped?


  • 16 live langoustines
  • 2 good dashes of olive or rapeseed oil
  • 4


Bring a pan three quarters full of very salty water to the boil, then put in your langoustines. Cook for two to three minutes only (they will continue to cook in the paella), then dunk them straight into cold water, drain and leave to one side.

Put a non-stick frying pan or wok on a medium heat and warm up your oil. Add your garlic, red onion, chilli, diced red and yellow peppers and sw