We teamed up with Ireland’s only contemporary Mexican Restaurant 777, their culinary team combine bold flavours of Mexico City with international influences and techniques as the foundation of it’s Energetic, Margarita-fuelled Party Atmosphere.

Ingredients for the sauce :

• 50g tomato paste
• 1 sticks lemongrass 
• 2 cloves 
• 4 garlic heads
• Piece of ginger
• 1 cinnamon stick
• 600ml of chicken stock
• 5g fennel seeds
• 3 tsp chipotle adobo sauce 
• 1 lime leaf
• 60g smoke cod
• Salt and pepper

Ingredients for the dish :

• 100g Orzo pasta cooked per person 
• 4 gambas per person
• Fresh mussels
• Fresh clams
• 60g Chorizo diced in small pieces
• 1 Carrot diced 
• 2 Celery sticks diced 
• Baby calamari, sliced 
• Coriander  

Make the sauce 

• Saute garlic together with tomato paste, add chopped lemongrass, shredded ginger, chipotle adobo.
• When colour appears add chicken stock and all others spices, cloves, fennel seeds, nutmeg, cinnamon stick. 
• Add the cod and lime leaf, cook until boiling then reduce heat and simmer for a further 30 minutes, stir occasionally. 
• Season to taste then strain through sieve. 

Finalising dish :

• Saute the onions for a couple of minutes till soften not burnt, add chorizo, cook for another 2 minutes. 
• Add fresh clams, mussels and calamari leave on slow heat till cooked through. 
• Then add sauce and cooked orzo
• Add cooked carrot, celery, leek.
• Grilled the prawn separately till fully cooked 
• Plate then add prawns on the top 
• Garnish with pesto, coriander, lime/lemon

By Chef Putu