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!
Showing posts with label Seafood. Show all posts
Showing posts with label Seafood. Show all posts
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.
Seafood Salad Recipe
Seafood and avocado salad
Ingredients:
2 medium avocados for blacks.
200 Grams of tuna, beef or shredded crab
2/3 cup mayonnaise.
24 clean and cooked prawns.
Lettuce leaves.
black olives
Olive oil.
Salt and parsley.
Preparation:
* First we make a base of lettuce leaves on each plate.
* We add a few drops of olive oil to soften.
* Meanwhile, in a bowl mix the tuna with mayonnaise (shredded crab or crab), salted to taste.
* Next, peel and cut the avocados in half and remove the bone. Then we put one half on each plate and bases decorated with lettuce, and they add the tuna mixture (flaked crab or crab).
* Finally on avocado halves and garnish with stuffed shrimp 6 per person (the amount is to taste) and black olives and parsley.
* Serve immediately as input to any dish.
Ingredients:
2 medium avocados for blacks.
200 Grams of tuna, beef or shredded crab
2/3 cup mayonnaise.
24 clean and cooked prawns.
Lettuce leaves.
black olives
Olive oil.
Salt and parsley.
Preparation:
* First we make a base of lettuce leaves on each plate.
* We add a few drops of olive oil to soften.
* Meanwhile, in a bowl mix the tuna with mayonnaise (shredded crab or crab), salted to taste.
* Next, peel and cut the avocados in half and remove the bone. Then we put one half on each plate and bases decorated with lettuce, and they add the tuna mixture (flaked crab or crab).
* Finally on avocado halves and garnish with stuffed shrimp 6 per person (the amount is to taste) and black olives and parsley.
* Serve immediately as input to any dish.
2.7.12
Rice Seafood Recipes
Rice is one of the most appreciated in the kitchen foods, is prepared as a main dish served with meat and seafood, is prepared as a dessert with milk and fruit, turns into delicious salads, and is prepared in a thousand ways more. Today we will seize the rice with a recipe for rice with seafood. The versatility of rice that accompanies everything, we add the rich flavor and nutrition of the seafood.
Ingredients: 1/2 kilo of rice, 3/4 kilo of fresh prawns, 1/4 kilo of mussels, 150 grams of squid, ¼ teaspoon of strands of Saffron, 4 tomatoes, 3 tablespoons oil, cut 2 sausages sliced in 1/4 kilo of pieces of chicken, ¼ teaspoon ground turmeric, 1/4 kilo of fillet of pork fillets4 cloves mashed garlic, 2 chopped red onions, a liter and a half of chicken broth, 150 grams of beans into 4 cm, 1 red bell pepper cut into strips, 150 grams of peas.
Preparation: We started by Peel the prawns, wash the mussels and cut squid into rings. We put to soak for about about 20 minutes the strands of Saffron in 2 tbsp of water boiling. In a saucepan, place and Blanch them for 2 minutes, then we are submerged in cold water and it is easier to now peel them and cut them in half horizontally, remove them the seeds and chop the pulp. Put to heat 1 tablespoon oil in a pan and the same, fire half the slices of chorizo for 5 minutes until browned. Drain on kitchen paper and fry the chicken pieces for 5 minutes or until golden brown and put them to drain on kitchen paper. We are still preparing the recipe, by frying pork 3 minutes, up which is golden and we make drain on kitchen paper.
Put to heat the remaining oil in the Pan and put the garlic, onion, with its liquid saffron and turmeric translation to fire medium for 3 minutes until the onion is golden. Then, add the tomatoes for 3 minutes until tender. Add the rice and stir for 5 minutes more until it becomes translucent. We pour the broth and bring to a boil, cover, and let boil for 10 minutes. Back to throw the chicken pieces covering the Pan and leave to boil for 20 minutes more, after this time add the pork, prawns, mussels, squid, sausage and vegetables: cover and cook until it is consumed throughout the liquid. delicious!!!!
Ingredients: 1/2 kilo of rice, 3/4 kilo of fresh prawns, 1/4 kilo of mussels, 150 grams of squid, ¼ teaspoon of strands of Saffron, 4 tomatoes, 3 tablespoons oil, cut 2 sausages sliced in 1/4 kilo of pieces of chicken, ¼ teaspoon ground turmeric, 1/4 kilo of fillet of pork fillets4 cloves mashed garlic, 2 chopped red onions, a liter and a half of chicken broth, 150 grams of beans into 4 cm, 1 red bell pepper cut into strips, 150 grams of peas.
Preparation: We started by Peel the prawns, wash the mussels and cut squid into rings. We put to soak for about about 20 minutes the strands of Saffron in 2 tbsp of water boiling. In a saucepan, place and Blanch them for 2 minutes, then we are submerged in cold water and it is easier to now peel them and cut them in half horizontally, remove them the seeds and chop the pulp. Put to heat 1 tablespoon oil in a pan and the same, fire half the slices of chorizo for 5 minutes until browned. Drain on kitchen paper and fry the chicken pieces for 5 minutes or until golden brown and put them to drain on kitchen paper. We are still preparing the recipe, by frying pork 3 minutes, up which is golden and we make drain on kitchen paper.
Put to heat the remaining oil in the Pan and put the garlic, onion, with its liquid saffron and turmeric translation to fire medium for 3 minutes until the onion is golden. Then, add the tomatoes for 3 minutes until tender. Add the rice and stir for 5 minutes more until it becomes translucent. We pour the broth and bring to a boil, cover, and let boil for 10 minutes. Back to throw the chicken pieces covering the Pan and leave to boil for 20 minutes more, after this time add the pork, prawns, mussels, squid, sausage and vegetables: cover and cook until it is consumed throughout the liquid. delicious!!!!
8.6.12
Seafood Paella with Lemon and Herbs Recipe
Paella of seafood with lemon and herbs
For 4 to 6 people.
Ingredients
Half teaspoon of Saffron threads
2 tablespoons hot water
150 grams of fillet of cod without skin and washing
1.25 litres of hot fish stock
12 large prawns without shell nor the intestinal thread
450 grams of squid rings or in medium-sized pieces or the same amount of scallops without the valves
3 tablespoons of olive oil
1 large red onion chopped
2 garlic tooth chafados
1 red chilli, fresh, small, seeded and minced
225 grams of peeled tomatoes and wedges
375 grams of rice
1 tablespoon chopped parsley
2 tablespoons chopped fresh dill
Salt and pepper
1 lemon wedges, to serve
Preparation
Leave the Saffron soak in a bowl of hot water for a few minutes
Cook the cod in a pan with the hot broth for 5 minutes, put in a colander, pass under the stream of cold water and drain.
Add the prawns and Squid in the broth and cook them for 2 minutes.
Crosscut cod and go to a bowl, along with the seafood. Set aside and allow the broth to fire heat.
Heat the oil in a paella pan and fry the onion. Add the garlic, chili and saffron with water and stir 1 minute.
Incorporate tomato wedges and stir 2 minutes longer. Add the rice and herbs and mix well
Pour all of the broth and bring to a boil, lower the heat and simmer 10 minutes without cover. Do not stir the rice during cooking, simply shake the paella pan once or twice or when adding any ingredient.
Salt and pepper and Cook 10 minutes, until the rice is almost cooked. Add a little more broth if necessary.
Then add the seafood and leave 2 minutes into the fire.
When the broth has been absorbed and the rice of the base start to be toasted, remove from heat. Cover the paella with aluminum foil and let stand for 5 minutes. Serve with the lemon wedges.
For 4 to 6 people.
Ingredients
Half teaspoon of Saffron threads
2 tablespoons hot water
150 grams of fillet of cod without skin and washing
1.25 litres of hot fish stock
12 large prawns without shell nor the intestinal thread
450 grams of squid rings or in medium-sized pieces or the same amount of scallops without the valves
3 tablespoons of olive oil
1 large red onion chopped
2 garlic tooth chafados
1 red chilli, fresh, small, seeded and minced
225 grams of peeled tomatoes and wedges
375 grams of rice
1 tablespoon chopped parsley
2 tablespoons chopped fresh dill
Salt and pepper
1 lemon wedges, to serve
Preparation
Leave the Saffron soak in a bowl of hot water for a few minutes
Cook the cod in a pan with the hot broth for 5 minutes, put in a colander, pass under the stream of cold water and drain.
Add the prawns and Squid in the broth and cook them for 2 minutes.
Crosscut cod and go to a bowl, along with the seafood. Set aside and allow the broth to fire heat.
Heat the oil in a paella pan and fry the onion. Add the garlic, chili and saffron with water and stir 1 minute.
Incorporate tomato wedges and stir 2 minutes longer. Add the rice and herbs and mix well
Pour all of the broth and bring to a boil, lower the heat and simmer 10 minutes without cover. Do not stir the rice during cooking, simply shake the paella pan once or twice or when adding any ingredient.
Salt and pepper and Cook 10 minutes, until the rice is almost cooked. Add a little more broth if necessary.
Then add the seafood and leave 2 minutes into the fire.
When the broth has been absorbed and the rice of the base start to be toasted, remove from heat. Cover the paella with aluminum foil and let stand for 5 minutes. Serve with the lemon wedges.
Seafood Melon Cocktail
Seafood with melon cocktail
Prepare a different seafood cocktail, the recipe that we bring you today is a good option. It is to prepare a cocktail with melon.
Ingredients:
Two small yellow melons
1/4 of iceberg lettuce
10 cooked shrimp
Six sticks of surimi
Grated carrot
70 g of canned corn
Pink sauce
Since we have the ingredients, go to start cutting on top of melons and remove the pulp with a spoon.
Now let's chop the pulp and remove the seeds.
Place the cutting in a container along with the shrimp also sliced melon, add surimi and writhe. Add the grated carrot and corn.
Then add lettuce cutover and finally pink sauce, mix the ingredients well and fill the melons with the mixture.
Finally, we serve on a basis of lettuce and decorate with shrimp and orange slices.
Prepare a different seafood cocktail, the recipe that we bring you today is a good option. It is to prepare a cocktail with melon.
Ingredients:
Two small yellow melons
1/4 of iceberg lettuce
10 cooked shrimp
Six sticks of surimi
Grated carrot
70 g of canned corn
Pink sauce
Since we have the ingredients, go to start cutting on top of melons and remove the pulp with a spoon.
Now let's chop the pulp and remove the seeds.
Place the cutting in a container along with the shrimp also sliced melon, add surimi and writhe. Add the grated carrot and corn.
Then add lettuce cutover and finally pink sauce, mix the ingredients well and fill the melons with the mixture.
Finally, we serve on a basis of lettuce and decorate with shrimp and orange slices.
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