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Seafood paella
Ingredients for 4 people)
* 4 large prawns
* 4 large crawfish
* 12 mussels
* 150 grs. squid
* 150 grs. sepia
* 2 medium grated tomatoes
* 1 garlic clove, finely chopped
* ½ onion, finely chopped
* 500 grs. of rice
* 1 tablespoon of sweet paprika
* Olive oil
* Water
* Salt
* 0.15 grs. saffron
Preparation
We heat the oil in the paella. As soon as it begins to smoke, sauté the prawns and scampi for a minute, remove them and reserve. At this time we add the squid and / or the cuttlefish, let's sauté the whole for 3 or 4 minutes.
Next we add the onion and tomato, leaving it to simmer for 2 or 3 minutes until the onion begins to brown. We put the minced garlic and add the paprika, we stir everything quickly and add the water.
Let everything cook for 15 minutes and add the rice and saffron. After 10 minutes of cooking, we place the prawns, the scampi and the mussels on top and let the paella cook until the rice is just right and the broth has evaporated.
Snook with saffron sauce
Ingredients
* 3 sea bass fillets without skin
* 1 tablespoon butter
* 1 teaspoon olive oil
* ¼ onion finely chopped
* 1 garlic, finely chopped
* ml white wine
* 10 ml sweet sherry
* 50 ml cream
* 2/3 cup fish broth
* 5 strands saffron
* ¼ teaspoon salt
* 15 grams crumbled soft nougat
* 1 pinch pepper
* 1 teaspoon cornstarch
Elaboration
Start by washing and seasoning the bass fillets. Grease a baking dish and place the fillets to brown them with olive oil.
In a medium skillet, heat the olive oil and butter. Add the onion and garlic and then sauté until soft and translucent. It is time to add the white wine and sweet sherry, heat until reduced for 5 minutes. Add the cream and the fish broth, cook and stir constantly for another 5 minutes.
Transfer the glass to a blender and blend until the sauce is smooth. Add about 100 ml of the sauce to the pan and add the saffron together with the salt, stirring for 1-2 minutes.
Add the remaining sauce along with the nougat, pepper and cornstarch. Cook and stir until thickened. On the other hand, bake the fish at 200º for 30 minutes or until it is perfectly cooked.
When it's time to serve, add 2 tablespoons of the saffron sauce to each plate. Top a fillet of sea bass with a little nougat sauce over the fish. You can also accompany this excellent dish with a light salad, and pair it with white wine for diners.
Recipe: Prawns with saffron cream
Ingredients
* 12 medium crawfish
* 1 pack of brick wafer pasta
* 2 leeks
* 1 sole fillet 150 gr.
* 1 brick of liquid cream to mount 200 gr.
* 1 glass of white wine
* 1 splash of cognac
* 1 saffron saffron in threads
* Salt
* Virgin olive oil
* Water
Elaboration
We are going to start by removing the head of the scampi and peeling them. Afterwards, we have to take the tails and leave them on a plate, separating the heads and shells on another plate.
Leave the heads and skins to cook together with the onion and a pinch of salt in half a liter of water for 20 minutes. Meanwhile, make the sauce with virgin olive oil and the finely chopped leeks.
When they are poached, you just have to add the fish fillet cut into small pieces, mix and add a little cognac. Flambé the mixture (without burning yourself) and incorporate the scampi tails, stirring carefully.
Turn off the heat and let it warm. It is time to strain the broth, removing the shells and putting the rest over medium heat in a clean saucepan along with the cream, white wine and saffron.
Let it reduce until you have a thick cream, but do not add the salt until you have the cream. Put the 4 wafers on the worktop and spread the dough of the crawfish on top, tying them with a string and placing them on a tray that we will put in the oven for 10 minutes at 180º.
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