Although Cigala is usually a star product at Christmas, it is between May and July when it is at its best. Anyway, it is very common to see frozen cracks for sale, so any time is good to taste this very rich seafood. Regardless of the time of the year in which you are, we are sure that this recipe of grilled cracks will love it. Cigala is a food rich in protein and with hardly fat with multiple benefits for the body. It contains calcium and phosphorus for our bones, as well as potassium, ideal for the proper functioning of the nervous system. However, you should moderate its consumption if you have cholesterol and high uric acid. For the rest, the crayfish are an exquisite dish and full of flavor, so do not think about it and accompany us to discover how to make grilled cracks. Lets go for the recipe!
| 🚻 4 Diners | 🕘 15m | 🍵 Centralness | 🤯 Low Disturbance |
| Ingredients to make grilled cracks: |
| 2 cloves of garlic 1 tablespoon of chopped parsley 5 tablespoons of olive oil 1 tablespoon of white wine 16 medium -sized cigalas 1 teaspoon of salt in scales 5 drops of olive oil |
| Additional features: expensive cost, iron |
Ingredients to make grilled cracks:
1. Prepare an dressing to cook the grilled cracks. In a bowl, put the garlic cloves previously crushed in a mortar, parsley, five tablespoons of olive oil and white wine. Emulsion well and reserve.
2. Put a few droplets of olive oil on the iron where you go to roast the crabs and, with a kitchen paper, extend the oil well and remove the excess. Heat the iron well and place the cracks with the thickest part in contact with the iron (face up).
3. brush the part that is not in contact with the iron with the emulsion you had reserved and cook the cracks for 1 minute and a half or 2.
4. Turn the crayfish and cook another minute and a half or 2, depending on the size. If you see the sides a little raw, little pink, put them aside for a few seconds. It is not necessary to excessively make the cracks, because they must be juicy inside.
5. Plaster your chigalas grilled and sprinkle with a little salt in scales a little chafadas with your fingers. It serves right away and enjoy! I hope you liked this tasty and simple recipe. I also wait for you for my blog, target = _blank rel = NOFOLW class = outboundcakes for you where you will discover surprising sweet and salty recipes. Kisses.
