catalogs

Pharaonic Cuttlefish - frozen

Pharaonic Cuttlefish - elaborate

Pharaonic Cuttlefish

Cuttlefish officinalis

SQUID

squid - frozen

squid - prepared

SQUID

Squid Mantle

COD

FISH PREPARATIONS

LARGE SUPERMARKETS

Ingredients:

A Morenfish salmon and hake mix. A few slices of fresh, previously washed tomato. A few leaves of lettuce, previously washed. A few slices of onion.

Elaboration:

In a frying pan, we grill the salmon and hake mixture with a few drops of oil.

When it is cooked on both sides, remove it and lightly toast the hamburger bun slices until golden brown.

We assemble our salmon and hake Morenfish by placing the lettuce leaves underneath, followed by the tomato and onion, and finally the Morenfish preparation.

Optional: add mayonnaise.

Ingredients:

Noodles (size 0 or pearl type); Oil; Grated tomato with chopped garlic; Grated prawns; Cuttlefish; Squid; Salt; Sweet paprika and saffron. Half a glass of noodles per person. One glass of water per person.

Elaboration:

Cut the cuttlefish and squid into small pieces. Sauté the prawns and langoustines briefly in a little oil (just until they turn pink) and remove them from the paella pan to add later. Sauté the cuttlefish and squid pieces, then add the tomato and cook until the water evaporates. Add the sweet pepper and, after stirring everything together, add the noodles. Add the water and saffron and bring to a boil over high heat (about 10 minutes), then reduce the heat until the water is absorbed. Add the sautéed seafood, and the fideuà is ready.

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Ingredients:

Rice (one cup per person); Oil; Salt; Sweet pepper; Saffron; Fish stock (3.5 cups per person); Cuttlefish; Prawns or shrimp; Squid; Grated tomato and garlic.

Elaboration:

Chop the cuttlefish, squid, and some of the prawns and fry them. Add the tomato and sliced garlic and continue to sauté. Add a tablespoon of sweet paprika. Add the rice and stir. Sauté the mixture briefly and then add the stock with the saffron. Taste the stock and add salt as needed. Let it cook for 10 minutes over high heat, then reduce the heat to low. Add the peeled prawns or shrimp and wait until the rice is dry.

Video

Rice (one cup per person), water (5 cups for every cup of rice), oil, salt, sweet paprika (one teaspoon), saffron, rosemary. Chicken, rabbit, green beans, snails, lima beans, and grated tomato with chopped garlic.

Elaboration:

We put oil in the paella pan and sauté the chicken and rabbit (well-salted) over low heat. We add the green beans, snails, and grated tomato with chopped garlic. When the tomato water has evaporated, we add the sweet paprika and water (5 cups per serving). We turn up the heat to high and when it starts to boil, we add salt to taste, saffron, the rosemary sprig, and the lima beans. After about 10 minutes, we add the rice and stir it so that it's evenly distributed in the paella pan. After about 15 minutes, we lower the heat and remove the rosemary sprig. We let the broth evaporate over very low heat so that the rice doesn't burn, and the paella is ready.

Video

Ingredients:

Rice (one cup per person), water (4 cups for every cup of rice), oil, salt, sweet paprika (one teaspoon), saffron, a sprig of rosemary. 2 sausages, pork ribs, and grated tomato with chopped garlic.

Elaboration:

We put oil in the paella pan and sauté the ribs and sausages (well-salted) over low heat. We chop the sausages and add the grated tomato with chopped garlic. When the tomato liquid has reduced, we add the sweet paprika and then the rice, stirring everything together. We add the water (4 cups per serving) and turn the heat up to high. When it starts to boil, we add salt to taste, saffron, and the rosemary sprig. After about 15 minutes, we lower the heat and remove the rosemary sprig. We let the broth evaporate over very low heat so the rice doesn't burn, and it's ready.

Video

Ingredients:

Rice (one cup per person), sweet paprika, salt, saffron, virgin olive oil, mushrooms, grated tomato with garlic, red paprika, eggplant, rosemary sprig, vegetable broth (4 cups per person) and two sausages

Elaboration:

Cut the ends of the eggplant and bell pepper into small pieces, and the rest into strips. Chop the mushrooms into small pieces, leaving the caps intact. Sauté the strips of bell pepper, eggplant, and mushroom caps, then set them aside. Sauté the sausages, then set them aside and chop them into small pieces. Sauté the chopped eggplant, bell pepper, and sausages, then add the grated tomato with garlic and wait until the tomato liquid has evaporated. Add the sweet pepper and stir. Add the rice (one cup per person) and stir again. In a saucepan, combine the water (four cups per person) and saffron, stir, and add it to the paella pan along with the rosemary sprig. Cook over high heat for about 10 minutes (tasting for salt). Remove the rosemary sprig and gradually reduce the heat until the water is absorbed. Add the eggplant strips, paprika, and mushroom caps that you set aside on a plate. Let the rice dry out, and the paella is ready to eat.

Video

Broth ingredients:

Lobster heads and legs, several pieces of cardoon, a tomato, a chopped onion, several pieces of celery, carrot and parsley.

Making the broth:

Bring water to a boil and when it's very hot, add the broth ingredients. Let them boil for about 20 minutes.

Ingredients for rice:

Chopped lobster, prepared stock, grated tomato, crushed garlic, chopped prawns. You can also add small pieces of cuttlefish and squid (to taste), oil, rice (a glass of cognac per person), sweet paprika, saffron, and salt.

Preparation for rice:

We sauté the lobster and remove it to a separate plate. We sauté the tomato with the crushed garlic and the prawn pieces. We add the sweet paprika and then the rice, stirring everything so it absorbs the lobster flavor. We add the stock (4 to 5 glasses of cognac per person) and stir. We taste the stock and add salt to taste. We add the saffron and let it boil for approximately 10 minutes over high heat. Then we reduce the heat until only a little stock remains, and then we add the lobster pieces, garnishing the paella.

Video

Ingredients:

Fideuà-type noodles; one chopped onion, oil; grated tomato with chopped garlic; minced meat (1/4); salt; sweet pepper and saffron. Half a glass of noodles per person. One glass of water per person.

Elaboration:

Sauté the chopped onions until golden brown, then add the minced meat. Add the tomato and cook until the water evaporates. Add the bell pepper, and after stirring everything together, add the noodles and stir again. Add the water and saffron and bring to a boil over high heat (about 10 minutes), then reduce the heat and simmer until the water is absorbed. The fideuà is now ready.

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