The seafood cannelloni that we share below are delicious and perfect to serve on special occasions. In general, they usually become cold, however, this time we will learn to cook them hot, with a spectacular filling. We will try to prepare these homemade cannelloni in a way as simple and quick as possible to get a gourmet dish without much effort. Keep reading and discover from the hand of recipes how to make homemade seafood cannelloni, you will love and you will surprise all your guests.
| 🚻 2 Diners | 🕘 1H 30m | 🍵 MAIN PLATO | 🤯 DIFFULTURE MEDIA |
| Ingredients to make seafood cannelloni: |
| 300 grams of raw peeled prawns (fresh or frozen) 150 grams of calm rings 1 yellow pepper 1 onion 2 tablespoons of common wheat flour 1 liter of seafood or fish 1 pinch of salt, pepper, pepper , nutmeg and dry parsley 2 jets of sunflower oil or seeds 6 paste sheets for cannelloni 5 tablespoons soups of grated semi -graded manchego cheese (or mozzarella) |
| ADDITIONAL CHARACTERISTICS: Average cost, |
Ingredients to make seafood cannelloni:
1. Prepare the pasta sheets following the instructions of the package. In our case, we have had to hydrate in very hot water for 20 minutes.
2. While the pasta sheets are hydrated or cooked, prepare the rest of the ingredients. That is, pela and finely pile the onion and cut the pepper into small cubes. Chop the prawns if they are very large and leave some whole pieces to notice them when eating. Likewise, cut the squid rings without leaving too small pieces.
3. Put a jet full of oil and first sauté the pepper with the onion. After two minutes, add the prawns and squid rings and remove for a minute. You can make seafood cannelloni by adding more ingredients, such as shrimp, mussels, clams …
4. Incorporates the flour to brown a little and the sauce does not have raw flour flavor. When you see that it gives, approximately half a minute, pour the fish or seafood broth while removing so that lumps do not form.
Trick: If you buy fresh prawns you can make a broth with the shell and their heads. You just have to cook them in a saucepan with water, strain the broth to remove the shells and add it to the sauce.
5. While thickening the sauce adds the spices, that is, pepper, nutmeg, parsley and salt. Be careful with the salt point because seafood usually has its natural point. Remove all the time to avoid sticking.
6. When the sauce is ready, with a thick texture, take the pasta sheets and fill them to form the seafood cannelloni. Before introducing the corners wrapped in an oven source you must grease the container with a little oil to prevent you They stick.
7. As seafood cannelloni are already cooked, the oven simply needs it to gratin the cheese. Thus, preheat the oven at 180 ºC. Meanwhile, add the excess sauce on the cannelloni and sprinkle the grated cheese.
8. Bake the cannelloni until they are gratin to your liking. Ready to serve! This seafood cannelloni recipe is really spectacular and can be done with different ingredients every time, since, as we said, you can use all seafood.
