4 gamberoni (jumbo shrimp), about 5 1/4 ounces/150 g
1 3/4 ounces/50 g gray shrimp
1 3/4 ounces/50 g cuttlefish fillets
1/4 preserved lemon
1/4 to 1/2 cup/5 to 10 cl lobster stock or seafood stock
1 lemon, juiced
Kosher salt and freshly ground black pepper
2 pinches Espelette pepper or Spanish paprika
20 gamberoni (prawns)
2 medium carrots with leafy heads
1 bulb fennel
6 little zucchini
3 green asparagus
2 red onions
1 stalk rhubarb
4 confit tomatoes
1 head Little Gem lettuce or 1 romaine heart
2 tablespoons/3 cl chicken stock
14 1/8 ounces/400 g arugula
2 3/4 ounces/80 g shelled fava beans
1 lemon, juiced
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