Take a look behind the scenes of the making of our brand new ship, Celebrity Edge.
The elegant streets of Paris and the ornate domes of Rome are undeniably romantic, but ...
We are excited to annouce game-changing partnerships with American Ballet Theatre ...
F or anyone visiting Dubrovnik, there are some must-sees and essential views, but scratch the surface of this incredible city and there’s so much more on offer. This month's TASTEscape destination guide produced in partership with Great British Chefs explores Croatia’s capital. Fresh local seafood tops the menu in Dubrovnik; so we hope you're inspired by our recipe.
This delicious fried squid recipe is inspired by the city of Dubrovnik. As chef Russell Brown notes: 'Coastal regions of Croatia are more heavily influenced by the Mediterranean, and seafood forms a major part of the cuisine. Lemon, garlic and olive oil sit well with most types of seafood and that was the main influence behind this dish. The squid has a delicate flavour, the chickpeas provide a contrasting texture and the whole is given freshness with plenty of oregano.'
Time: 60 minutes, plus overnight marinating time
To begin, add the squid to the buttermilk mixture, seal in a bag or container and leave to marinate overnight, ideally for 24 hours
4 squid, small, bodies opened up, lightly scored and cut into rough squares and tentacles split into two or three
- 200ml of buttermilk, mixed with 50ml milk
Next, make the chickpea mixture. Sweat the onion and garlic in the olive oil until tender
- 1 garlic clove, large, crushed
- 1 small onion, diced
Add the wine, reduce to a syrup then add the stock and reduce by two thirds. Add the chickpeas and warm through. Season with salt, pepper, lemon zest and juice. Stir in the olive oil and set aside
- 75ml of white wine
- 200ml of vegetable stock, or chicken stock
- black pepper
- flaky sea salt
- 1 lemon, juiced and zested
- 50ml of extra virgin olive oil, good quality
Drain the buttermilk from the squid and combine the flour and semolina in a bowl, seasoning heavily. Toss the squid pieces in the flour mixture to coat evenly
- 50g of semolina
- 50g of plain flour
- black pepper
- flaky sea salt
Shake off the excess flour. Using a non-stick pan, shallow-fry the squid very quickly in smoking hot oil, cooking in batches to avoid overcrowding the pan. Drain on kitchen paper and season with lemon juice and sea salt
- oil, for deep-frying
- lemon juice
Finish the chickpea mixture by stirring through the oregano. Check the seasoning, spoon onto plates and top with the squid pieces and tentacles
- 1 tbsp of oregano, chopped
The elegant streets of Paris and the ornate domes of Rome are undeniably romantic, but why not try a less conventional getaway? Topping our hit list are the mysterious and alluring Galapagos Islands.
We are excited to annouce game-changing partnerships with American Ballet Theatre & Michelin-Starred Chef Daniel Boulud.
Select Yes if you want to choose your stateroom number and location on the ship. With this option you'll typically get access to deals if they are available.
Select No if you want to choose your stateroom category (Interior, Ocean View, Balcony, Concierge Class, AquaClass, or Suite), but want us to choose your stateroom number and location on the ship. With this option you'll get access to the lowest price available, and typically won't benefit from deals.
You can change your selection later in the booking process.
Be the first to know about:
(All fields are required)
Search for key words from all pages on the website.
e.g. offers, barcelona, dress code, celebrity equinox
Please enter a valid destination