Monday, 30th October 2017

E- paper

Recipes: A taste of the Mediterranean

Chef Manuel Olveira Seller, Chef and Founder at La Loca Maria, a Mumbai-based Mediterranean restaurant shares a couple of recipes with us

  • Published 6.11.19, 4:02 PM
  • Updated 6.11.19, 4:02 PM
  • a min read
Pesto Linguine Pasta La Loca Maria



    Step 1

    Add garlic, pine nuts, parmesan cheese, salt and ¼ cup olive oil to a blender and blend until smooth

    Step 2

    Then add the basil leaves to the blender and blend altogether with the remaining olive oil until smooth and well combined

    Step 3

    In a separate pot, boil the linguini pasta as per the directions given on the linguini brand packet

    Step 4

    Add one tablespoon of butter in separate saute pan, after which add cooked linguine and stir well in the pesto sauce. Garnish with a little bit of shaved parmesan

Gambas Al Ajillo or Garlic Prawns
Gambas Al Ajillo or Garlic Prawns La Loca Maria

Gambas Al Ajillo or Garlic Prawns

Total Prep Time: 30 minutes

Cooking Time: 10 minutes

Serves: 4


  • 24 pieces of prawns
  • 5 cloves of garlic
  • 2 red chillies
  • ½ cup of olive oil
  • Finely chopped parsley leaves
  • ½ tsp salt and pepper
  • 1 full lemon


  1. Start by peeling the prawns leaving the tail on
  2. Devein the prawns and then wash it in cold water
  3. Slice the garlic cloves, and chop the red chillies and the parsley
  4. Pour one-fourth of a cup of olive olive oil into the frying pan and add the sliced garlic until it turns golden-brown
  5. Add the prawns with half a tablespoon of salt and pepper to season it well and cook them for 3 minutes each side until they turn into a light golden-brown shade.
  6. Add the chopped red chillies after the prawns has been cooked and add a pinch of salt from the top.
  7. Then put off the heat, squeeze a lemon and add some parsley from top.
  8. Toss them well together in the pan, and serve it on a plate.
  9. You can also serve the prawns with a toasted slice of bread to infuse a crunchy texture to the tenderness of the prawns.