To prepare spaghetti ai frutti di mare takes no time, it is important to have the right ingredients. It is one of the most popular dishes of the Mediterranean cuisine.
Ingredients
400 g spaghetti
500 g mixed seafood (clams, cockles, mussels,)
6 fresh tomatoes
olio extravergine di oliva Dante
parsley
Preparation
We put the seafood, for a few hours, water and a little salt to make them bleed. Let's start making the sauce of olive oil and garlic. Add the tomatoes and let simmer for a few minutes. Meanwhile we do open the seafood by placing them in a pot on the fire.
When they are all open, togliamoli from the pot and we filter the water that will be left on the bottom.
Add both the filtered water that shellfish, tomatoes and season it all together for a few minutes.
Meanwhile, bake the spaghetti and let's add them with seafood. Let's skip it for 1 minute.
Add to taste Basil or parsley ... I preferred the arugula!
30.1.13
Potato Salad with Seafood
Ingredients for 4 people
300 gr of potatoes
250 g green beans
400 g mussels
400 gr of clams
1 head of lettuce
1 clove of garlic
1 dl of olive oil
the juice of half a lemon
1 bunch parsley
half a glass of white wine
1 bunch of chives
salt and pepper
Preparation
Wash the clams and keep them immersed in cold water for several hours. Scrape the mussels, rinse well under running water and drain. Clean the lettuce depriving it of leaves, rinse it thoroughly damaged, drain and dry with a cloth. Wash, dry and chop parsley, peeled garlic, check the ends of the green beans, wash and cook in a pot with salted water, for 10 minutes after boiling.
Peel and wash the potatoes, place them in a saucepan and cover with cold water; Add salt, bring to the boil and simmer for 35-40 minutes, until they are tender. Drain the clams, place them in a pan together with the mussels, add garlic, parsley, white wine and a tablespoon of olive oil and let them open, moderate, focusing in covered container, shaking occasionally.
Remove the Pan from heat, remove clams from shells and place them in a bowl. Cut the potatoes into small cubes and flavour with a pinch of salt and a pinch of pepper; then season with a little lemon juice and olive oil, and sprinkle with the chives, washed and chopped.
Drizzle also separately the mussels and clams, green beans and salad leaves with oil and remaining lemon juice, salt and pepper. Arrange on bottom of serving dish and salad leaves, lay above all other ingredients and serve.
300 gr of potatoes
250 g green beans
400 g mussels
400 gr of clams
1 head of lettuce
1 clove of garlic
1 dl of olive oil
the juice of half a lemon
1 bunch parsley
half a glass of white wine
1 bunch of chives
salt and pepper
Preparation
Wash the clams and keep them immersed in cold water for several hours. Scrape the mussels, rinse well under running water and drain. Clean the lettuce depriving it of leaves, rinse it thoroughly damaged, drain and dry with a cloth. Wash, dry and chop parsley, peeled garlic, check the ends of the green beans, wash and cook in a pot with salted water, for 10 minutes after boiling.
Peel and wash the potatoes, place them in a saucepan and cover with cold water; Add salt, bring to the boil and simmer for 35-40 minutes, until they are tender. Drain the clams, place them in a pan together with the mussels, add garlic, parsley, white wine and a tablespoon of olive oil and let them open, moderate, focusing in covered container, shaking occasionally.
Remove the Pan from heat, remove clams from shells and place them in a bowl. Cut the potatoes into small cubes and flavour with a pinch of salt and a pinch of pepper; then season with a little lemon juice and olive oil, and sprinkle with the chives, washed and chopped.
Drizzle also separately the mussels and clams, green beans and salad leaves with oil and remaining lemon juice, salt and pepper. Arrange on bottom of serving dish and salad leaves, lay above all other ingredients and serve.
19.12.12
How to Make Seafood Soup Recipes
Recipe: how to make seafood soup
Ingredients:
150 g of shrimps
250 g of clams
250 g mussels
150 g of chopped squid
150 g of monkfish
1 medium onion
1 ripe red tomato
1/2 bell pepper red and 1/2 green
1 teaspoon sweet paprika
2 liters of water or fish stock
6 tablespoons olive oil
1/2 DRAM of brandy
Salt
Laurel and parsley
Procedure:
We clean and rinse fish and seafood. Put 2 litres of water in a pot to fire with a bay leaf, parsley leaves and cook the piece of monkfish, squid, shrimp, clams and mussels. Add a little salt and simmer 30 minutes to simmer. This past time we withdraw the foam and strain the broth. Meanwhile we make a Spanish fried with garlic, onion and bell peppers chopped in a pan with hot oil. Then add the tomatoes into pieces. Let Cook 20 minutes over medium heat, adding a pinch of water if it remains dry. When everything is cooked, pour the glass of brandy and enter to remove the alcohol. Then put the sauce in the turmix along with with some heads of shrimps and blend, strain the crushed. Add a pinch of paprika to the sauce at the end and add the broth of fish previously already brewing. We leave cook everything to simmer for 15 minutes. Finally, we add the monkfish and chopped squid, mussels and peeled shrimps and clams open already cooked before. Cook 10 minutes more and set to serve hot Bisque.
Ingredients:
150 g of shrimps
250 g of clams
250 g mussels
150 g of chopped squid
150 g of monkfish
1 medium onion
1 ripe red tomato
1/2 bell pepper red and 1/2 green
1 teaspoon sweet paprika
2 liters of water or fish stock
6 tablespoons olive oil
1/2 DRAM of brandy
Salt
Laurel and parsley
Procedure:
We clean and rinse fish and seafood. Put 2 litres of water in a pot to fire with a bay leaf, parsley leaves and cook the piece of monkfish, squid, shrimp, clams and mussels. Add a little salt and simmer 30 minutes to simmer. This past time we withdraw the foam and strain the broth. Meanwhile we make a Spanish fried with garlic, onion and bell peppers chopped in a pan with hot oil. Then add the tomatoes into pieces. Let Cook 20 minutes over medium heat, adding a pinch of water if it remains dry. When everything is cooked, pour the glass of brandy and enter to remove the alcohol. Then put the sauce in the turmix along with with some heads of shrimps and blend, strain the crushed. Add a pinch of paprika to the sauce at the end and add the broth of fish previously already brewing. We leave cook everything to simmer for 15 minutes. Finally, we add the monkfish and chopped squid, mussels and peeled shrimps and clams open already cooked before. Cook 10 minutes more and set to serve hot Bisque.
12.11.12
Seafood Soup Mix Recipe
Ingredients (six servings)
- Two liters of broth mussels
- Half a kilo of shrimp tails
- Half a kilo of shrimp
- Half a kilo of octopus
- Half a kilo of squid
- Five carrots
- Eight seeded peeled tomatoes
- One large onion, julienned
- Oil quantity required
- Five cloves crushed garlic
- A tea spoon seasoning
- A bay leaf
Salt and pepper to taste
- Three tablespoons chopped parsley
- ½ cup white wine
- Two tablespoons margarine
Preparation
Fry onion in oil, garlic, salt, pepper, seasoning and bay leaf.
Apart licuamos tomatoes and carrots, pour the soup pot with mussels. Simmer over low heat and add the seafood perfectly clean. Cook for a few minutes.
Add the wine, parsley and margarine. Remove and serve.
Soup Seafood Recipe
Ingredients for 10 persons:
500 g of prawns.
300 g. of Octopus, already cooked and chopped
500 g of fish varied, (at your choice), cut into pieces.
500 g. of seafood (clams, crabs, crayfish...),
Basil leaves
For the broth:
2 l. water
250 ml dry white wine.
2 kgs. between spinach and fish heads
4 carrots, scraped and cut in thin slices
500 g leeks, chopped.
1 turnip, small
1 onion
4 cloves of garlic
A few sprigs of parsley
4 bay leaves
10 grains of pepper
1 pill for bouillon or salt
For the sauce:
750 g of tomatoes.
3 cloves of garlic
500 g. onions
1 green pepper
100 ml. Olive oil
Procedure of elaboration:
Begin by preparing the soup: pour water into saucepan, add spinach and heads of fish, along with all the remaining ingredients, and let that you cook, simmer for about 1 hour, often removing the foam that may have formed on the surface.
Then pass the stock through a fine sieve, discarding all the ingredients used to prepare the same; pour it back into the Pan, and place in fire.
Next, enter in the broth boiling the chopped fish, and allow to cook 5 minutes; Remove with a slotted spoon and reśervelo; Add the prawns, Cook for a few minutes, remove them and peel them; Add last elected seafood, drain them, drain and reserve.
Prepare the sauce: Finely chop the tomatoes, garlic, onions and peppers; heat oil in a frying pan to the fire, add the freshly prepared stuffings and stir-fry for a few minutes.
Finally, pour the sauce in broth and let boil, add seafood and serve hot, garnished with the Basil.
16.8.12
Seafood Soup Recipes
Seafood Soup Recipe for Provencal
Ingredients
1 tomato
1 onion
1/2 red pepper
1 clove of garlic
parsley
24 prawns
12 mussels
1 squid
1 liter of fish broth
olive oil
salt
pepper
Peel and chop the onion and garlic, wash the peppers and cut into small pieces. Blanch the tomatoes and remove the skin, remove seeds and cut into small cubes.
Squid cleaned and cut into strips, wash and open mussels steamed in a covered pot. We heat two tablespoons oil in another pan and fry the onion until transparent, add the chopped garlic and strips of squid and leave it another 2 minutes, add the tomato, pepper and parsley, boil for 10 minutes, add the mussels, and shrimp and cover with fish stock and leave it another 4 minutes. Tip: In the fish broth add some saffron and a teaspoon of paprika for flavor and reddish color.
Ingredients
1 tomato
1 onion
1/2 red pepper
1 clove of garlic
parsley
24 prawns
12 mussels
1 squid
1 liter of fish broth
olive oil
salt
pepper
Peel and chop the onion and garlic, wash the peppers and cut into small pieces. Blanch the tomatoes and remove the skin, remove seeds and cut into small cubes.
Squid cleaned and cut into strips, wash and open mussels steamed in a covered pot. We heat two tablespoons oil in another pan and fry the onion until transparent, add the chopped garlic and strips of squid and leave it another 2 minutes, add the tomato, pepper and parsley, boil for 10 minutes, add the mussels, and shrimp and cover with fish stock and leave it another 4 minutes. Tip: In the fish broth add some saffron and a teaspoon of paprika for flavor and reddish color.
Easy Seafood Recipes
Seafood Mold
Ingredients
1 puff pastry
1/2 pound of mussel meat
1/2 pound raw shrimp
2 tablespoons butter
2 tablespoons butter
2 tablespoons onion, chopped
2 tablespoons white wine
1/4 cup Parmesan cheese
1 egg yolk
1 whole egg
1/4 cup parsley
2 tablespoons cornstarch
Salt to taste
Black pepper to taste
Preparation
Chop the mussels and set aside. Remove the shrimp shell, clean and chop. Saute the onion in the butter, pour mussels and shrimp until shrimp change color, add the wine and reduce, add salt and pepper, remove from heat and let cool. Mix cheese, egg yolk, egg, parsley and the cornstarch, combined with seafood and set aside. Knead the dough according to package directions, spread and line tartlet pan, fill with the seafood mixture, place on a tray and bake at 400 ° F for 20 minutes. Serve.
Ingredients
1 puff pastry
1/2 pound of mussel meat
1/2 pound raw shrimp
2 tablespoons butter
2 tablespoons butter
2 tablespoons onion, chopped
2 tablespoons white wine
1/4 cup Parmesan cheese
1 egg yolk
1 whole egg
1/4 cup parsley
2 tablespoons cornstarch
Salt to taste
Black pepper to taste
Preparation
Chop the mussels and set aside. Remove the shrimp shell, clean and chop. Saute the onion in the butter, pour mussels and shrimp until shrimp change color, add the wine and reduce, add salt and pepper, remove from heat and let cool. Mix cheese, egg yolk, egg, parsley and the cornstarch, combined with seafood and set aside. Knead the dough according to package directions, spread and line tartlet pan, fill with the seafood mixture, place on a tray and bake at 400 ° F for 20 minutes. Serve.
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