Broad Bean and Quinoa Purée with Seafood

In a saucepan with olive oil, sauté the white onion and chopped wild fennel, add the already washed dried fava beans, and gradually add water until cooked, seasoning with salt and pepper; the amount of water will be about 4 times the weight of the fava beans.

In a small pot with boiling salted water, cook the quinoa and in the meantime, blanch the parsley leaves and blend them with olive oil and salt to obtain a pesto.

Drain the cooked quinoa and divide it into two bowls: in one, add the parsley pesto and in the other, the Sublime diluted in a little cooking water. This way, we will have two different types of quinoa.

Plating — On a flat plate, pour a generous ladleful of fava bean purée, arrange the two types of quinoa on top, and if desired, a quenelle of red prawn tartare seasoned with oil and salt. Decorate with crispy fried wild fennel tops and drops of olive oil.