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Aromatic seafood

Aromatic seafood


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If there are surimi in the seafood, they will be removed, because they cook very quickly and are put only at the end.

Make a marinade of orange juice, wine, salt, pepper, crushed garlic and finely chopped coriander leaves. Put the seafood in the marinade, chew and leave to cool for approx. 30 minutes. Then they are cooked in melted butter, with all the juice, in a wok bowl, approx. 15 minutes on medium heat, uncovered, towards the end of cooking add the surimi sticks, leaving another approx. Boil for 5 minutes.

Serve hot with curry flavored rice!

Good appetite!


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Pasta with seafood

Seafood is an exotic holiday-flavored delicacy that can be enjoyed in any way: from salads and side dishes to skewers and pasta.

Seafood is a whole set of small marine animals, including shells, oysters, squid, octopuses, snails, shrimp, crabs, lobsters and more. Unfortunately, seafood is one of the most common food allergens, so it should be eaten with care.

A safe way to prepare seafood at home is the frozen mixes that are commercially available. They offer a wide range of cooking options for these delicacies, while ensuring their freshness.

  1. Boil the pasta according to the instructions on the package.
  2. Put half the amount of olive oil in a hot pan.
  3. Add the lightly crushed garlic and leave for about 2 minutes, then remove. It is no longer used, it was only used to flavor the oil.
  4. Pour the tomato pulp and leave it on the fire for a few minutes, then set aside the sauce.
  5. Heat the rest of the olive oil in another pan.
  6. Put the frozen seafood in the hot oil and cook for about 10 minutes.
  7. After this time, add the white wine and mix well.
  8. After another five minutes, add the tomato sauce and leave it on the fire for a little longer.
  9. The sauce is salted and peppered to taste.
  10. Serve with boiled pasta, how fresh!

For seafood lovers, we recommend these pasta with shrimp!


Assorted pickles with lots of vegetables and fruits

  • For vegetables and fruits:
  • gogonele
  • gherkins
  • carrot
  • celery (root and leaves)
  • Beet
  • white beets
  • quince
  • apples
  • grapes
  • horseradish slices
  • For the liquid part:
  • 1 L otet
  • 4 L apa
  • 600 gr sugar
  • 6 tablespoons salt
  • Spices:
  • peppercorns
  • mustard seeds
  • coriander
  • dried dill (tails and poppies)
  • Bay leaves
  • cherry twigs
  • garlic cloves
  • horseradish

Seafood salad with lemon sauce and greens

In a large saucepan, mix the white wine, tarragon and oregano and bring to a boil over high heat. When it boils, add the shells, cover and boil for 4-5 minutes or until the shells open (check after 3 minutes, because they do not open all at once). Remove as they open (those that do not open are discarded) and keep the liquid in the pan. When they have cooled enough, remove the meat from the shells and place it in a large bowl and discard the shells.

Heat the liquid in the pan over low heat. Add the shrimp and cook for 3-4 minutes or until done. With a whisk, remove the shrimp, keeping the liquid in the pan. When they have cooled enough, cut them in half horizontally and place them in the shell bowl.

Heat the liquid in the pan over low heat. Add the shells and cook for 2 minutes or until done. With a whisk, remove the shells in the bowl, keeping the liquid in the pan. The liquid in which the seafood was boiled is allowed to cool to room temperature and 1/2 cup is measured.

In a bowl, mix 1/2 cup of preserved liquid, lemon juice, oil and mustard. Pour the sauce over the seafood. Add the celery, diced bell pepper and mix well. Keep the salad cold until ready to serve.


Spaghetti ingredients with seafood

  • 500 grams of spaghetti with durum wheat & # 8211 of mine were cuttlefish ink, so black, but can be used just as well as usual
  • 1 kg. live clams of the clam type (venerupis decussata) or 500 grams of clams and 500 grams of mussels
  • 500 grams of raw, cleaned and shrimp
  • (preferably shrimp pieces of squid, etc. can be replaced)
  • 125 ml. of dry white wine
  • 2 cloves of garlic
  • 3 tablespoons extra virgin olive oil
  • 300 grams of well-ripened tomatoes, peeled and cut into cubes or canned tomatoes
  • optional, 2-3 cherry tomatoes / serving (15 pieces I used), used to garnish the dish
  • hot pepper flakes to taste
  • 1 bunch of chopped green parsley
  • salt and freshly ground black pepper

How to prepare spaghetti with seafood

Preparing shells

1. Whether you use one or more types of shells, make sure they are clean, free of algae and sand on the shells. They can be rubbed well with a brush under running water. We rinse under running water and we can move on.

Some may prefer to keep the shells in cold water for 20 minutes before cooking. They will filter the water and remove in them some of the sand they contain, but also the salt they contain naturally, from sea water. This means that you will have to add table salt to the cooking. Both options are fine, each opts for the one that makes him feel more comfortable.

Cooking shells

2. Put the shells in a saucepan, adding about 400 ml. of water and wine sec. If we kept them in cold water, we add 1 teaspoon of salt. Cover the pan with the lid and cook the mussels over high heat.

3. When the liquid starts to boil, the shells open, many at the same time. Shake the pan and cook for another 2 minutes under the lid. Then remove the lid and remove the open shells with a whisk, placing them in a bowl. Those that remain unopened are thrown away, they were dead before you cooked them. In no case do we cook the shells more than necessary, because they will harden.

The liquid left in the pan is precious, in no case do we throw it away. We will use it as a spice for seafood spaghetti, boil it until it drops by half, then filter it through a fine sieve and keep it separate.

4. My shells were very fresh and only one, out of a kilogram, did not open. We kept 30 pieces with the shell, to garnish our spaghetti with seafood. From the rest I extracted the meat and put it in a separate bowl and discarded the empty shells.

Boiling pasta

5. Put a large pot (4-5 liters) of water on the fire. When the water boils, add 2 tablespoons of salt, mix and add the spaghetti. Carefully read on the package what cooking time is indicated for the spaghetti used. Mine have a recommended cooking time of 8 minutes, so I will cook them in boiling water for 6 minutes and the last 2 minutes I will finish them in sauce, where they will be impregnated with flavor. The success of the preparation depends to a large extent on timing, it is important that the sauce is ready to receive the spaghetti when they have boiled in water for 2 minutes less than the recommended time on the package.

Sauce preparation

6. In a wide and deep pan put the extra virgin olive oil and garlic, whole puppies, just crushed with a blade. We turn on the heat and allow the garlic to gradually heat up, releasing its aroma into the oil. This subtle garlic flavor will be felt in our spaghetti with seafood, without being the dominant taste of them.

7. When it turns slightly golden on one side, turn the garlic on the other side. Optionally, we can now add cherry tomatoes (if we use them). We soak them in garlic-flavored oil to taste.

8. After the garlic starts to brown on the side with which it is in contact with the pan, we remove it because it has fulfilled its purpose. If burned, garlic can adversely affect the taste of the sauce. Add the diced chopped tomatoes to the pan and bring to the boil. After 1-2 minutes, remove the cherry tomatoes (if using them) and keep them separate, warm.

9. Add the tomato juice, which we kept separately, over the tomatoes in the pan (see point 3). Bring to a boil and simmer for about 6 minutes. Basically, the moment when the tomato sauce with shellfish juice starts to boil, must be synchronized with the moment when the spaghetti is boiled.

Cooking shrimp

10. Meanwhile, cook the shrimp in the sauce. They do not need more than 2-3 minutes of cooking to turn pink, from gray as they are raw.

11. So add the shrimp to the sauce, turn them with the spoon, while the sauce boils. We take them out of the sauce when they turn pink and keep them separate, warm.

Finishing the pasta in the sauce

12. When the time has elapsed for the spaghetti to boil in water (recommended time on the package -2 minutes), drain the water quickly. Taste the sauce, which boils separately, in a large, deep pan, and season to taste, if necessary, with salt, freshly ground pepper and hot pepper flakes. Add the spaghetti, all at once, to the tomato sauce with shell juice. We mix them to dress well and boil them for 1 minute in the sauce.

13. Immediately add the shrimp, shellfish and preserved shells. Mix everything carefully and let it cook together for another 1 minute. And they & # 8230 are ready to serve, as they should, in fact, because the kitchen smells incredibly tempting!

Serve spaghetti with seafood

These seafood spaghetti must be served fresh as soon as we have finished cooking them. Slice them nicely into plates, trying to give them volume, and add the shells of shells and shrimp on top. If we chose to use cherry tomatoes, we add a few of them when serving. Sprinkle with chopped green parsley and great appetite!


Pan-fried seafood

We can use a mixture of seafood that contains: squid, mussels, octopus, shrimp.

In a frying pan with hot oil, put the garlic to harden first,

Add white wine and lemon juice.

Now add the seafood and season with salt and pepper.

Boil for about 5 minutes, then separate the seafood, and we can boil the sauce to reduce it.

For serving we can add chopped parsley.

What do you think about this recipe? Leave us a comment to tell us how it turned out or if you need additional guidance.


Seafood Chowder- Seafood soup

& # 8211 250 g seafood, 150 g cod fillets, 60 g bacon, 1 onion, 2 celery stalks, 1 potato, 250 ml tomato broth, 250 ml vegetable soup, 150 ml milk, 1 tablespoon grated flour , 25 g butter, salt, pepper

Peel and chop the onion and celery, diced potatoes. We cut the fish into smaller pieces, the bacon into wide strips. Dissolve the flour in the milk. Melt the butter and fry the bacon for 1 min. Add onion, celery, potatoes and mix well. Cover with a lid and simmer for 10 minutes. Put them in a pot, pour the soup, broth and simmer for 5 minutes. until the vegetables are soft. Add the seafood, fish and cook for 5 minutes. Pour the milk, salt and pepper to taste, mix and boil for 2 minutes. Serve hot sprinkled with celery leaves / green parsley.

Good appetite! (if you liked it leave a comment)


Top 10 grilled seafood recipes

Seafood from shrimp to whole lobster is perfect for grilling. Hot and fast is the way to cook these items. Load grilled seafood with flavored marinades and you can't go wrong with seafood and shellfish. These grilled seafood recipes are the best and most popular on many sites. They will give you unlimited ways to prepare all kinds of seafood to please everyone. Make sure you start with clean and well-grilled cooking grills and keep your attention on the seafood, as it will be cooked in a few minutes.

This grilled lobster is perfect for any occasion. If you do not have a lot of experience in cooking shellfish, then this easy recipe is for you. Grilling lobster tails is quick and easy and simply puts the best way to do it.

This is a delicious recipe for grilled marinade, shrimp cream. The secret to cooking shrimp is to keep a close eye on them. Shrimp are prepared fast enough to keep your head up and keep an eye on them at all times. Shrimp tea are rubberized, so remove them from the second.

Wayne sent me this delicious recipe for the traditional Australian method of cooking shrimp.

If you enjoy shrimp scampi, then this is the grilled shrimp recipe for you. You can serve this dish as part of the main course or you can serve it as an appetizer for the next preparation.

A light recipe and grilled currant flavor. This grilled currant recipe has this summer preference on a whole new level of flavor.

This simple recipe with grilled ash is very served by itself as an appetizer or can make a delicious accompaniment to any salad.

This shrimp dish makes a fantastic addition to any dish or party.

You want to follow these things closely. The second one on which the shells begin to open, remove the oysters from the grill and serve. These are a great appetizer for parties around the grill.

You probably don't think of grilling as crabs, but the combination of high direct heat with the flavor of the grill makes it one of the best ways to cook almost any kind of shellfish.

Marinating these shrimp for a few hours in this rosemary garlic sauce allows them to truly absorb the flavors. These shrimp are good on their own or as a complement to any recipe that requires shrimp, such as shrimp tacos.


Pasta with seafood & # 8211 black spaghetti spaghetti recipe with seafood

Pasta with seafood & # 8211 spaghetti recipe with black cuttlefish with seafood. Quick recipe for pasta with shrimp, mussels, baby octopus, squid rings and tomato sauce with garlic and basil. Italian recipe for black spaghetti with seafood. Pasta recipes. Shrimp recipes. Recipes with shells. Seafood recipes.

I made these seafood pastas at the request of my daughter who is a big fan of such a thing. The truth is that I forgot about the La Molisana packages with spaghetti al nero di seppia and, looking for other things in the pantry, I came across them.

I only found a bottle of Mutti tomato pulp, so the lunch started to take shape. How fine and elegant are these black spaghetti! Wonderful! You can also use white linguine or spaghetti, they don't have to be black, but the cuttlefish ink also gives them a fine aroma in addition to the black color.

Some seafood goes well with these two quality ingredients! I thawed a package with a mix of seafood (shells, shrimp, squid rings, baby octopus & # 8211 meaning mini octopuses) and a few larger shrimp.

These pasta with seafood is prepared very quickly: the pasta boils while the sauce is being made. Everything is "up to date"! Timing always matters in the sense that the sauce must be ready at least 1-2 minutes before pasta and not the other way around. I don't let the pasta boil longer than indicated on the package and I drain it from the pot and immediately move it to the hot sauce and give them a respite of "friendship" with it. In Italy you will never see pasta swimming in sauce! The sauce is absorbed by the pasta, it is in them, not next to them. And one more thing: don't put parmesan or pecorino in pasta with fish or seafood for the simple reason that it doesn't fit! The combination stinks!

I've cooked before linguine with shrimp (recipe here) or spaghetti with shells (recipe here).

I give you the quantities for 3 servings of pasta with seafood & # 8211 recipe for spaghetti al nero di seppia con frutti di mare.


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