Zamburiñas are a kind of mollusk that is frequently consumed on the Galician coast, in Spain. At first glance it looks like a small, the truth is that the zamburiñas are full of flavor and in recipes we teach you to prepare them easily and quickly. In general, zamburiñas usually cook during Christmas season in several ways: baked, steamed or grilled are the favorite of the majority. On this occasion, we will learn to cook them grilled because it is a simple way to keep all its flavor. This recipe can be served as an incoming or snack accompanied by an incredible green sauce that we will also share. Grilled zamburiñas do not have many secrets, fast cooking, a couple of dressings and little else. With this recipe you can make frozen zamburiñas or use fresh zamburiñas because we explain how to work with both types of ingredient. This dish is so simple that it is not necessary to know how to cook to get a perfect result. Now, what is important is to get a good product, preferably fresh, although frozen it also serves. We will start with the recipe to discover how to make grilled zamburiñas.
| 🚻 4 Diners | 🕘 30m | 🍵 Enfarastadad Low | 🤯 |
| Ingredients to make grilled zamburiñas: |
| 1 dozen zamburiñas 1 pinch of black pepper 1 jet of olive oil 1 handful of chopped fresh parsley 1 clove of garlic 1 pinca of salt |
| ADDITIONAL CHARACTERISTICS: Average cost, ideal accompany with white wine, iron, |
Ingredients to make grilled zamburiñas:
1. Clean the zamburiñas well. Normally, they usually sell them clean or you can ask in the fish market to clean them. If frozen purchases, they will be clean, although it is convenient clean under the tap. Once clean, if they are fresh you should leave them in water with a little salt for an hour to release the sand. If they are frozen, check them out of the freezer the previous night, let them leave in the fridge and also put them in water with a little salt one hour before cooking them. If you have land you can spoil your plate.
2. take each zamburiña from your shell with a knife and carefully not break it and reserve them all. Clean the shells and guárdalas well. To do this, with a knife you can drag the whole earth or impurities that they have. In turn, prepare a green sauce, picing a garlic and a little parsley. Mix both ingredients, add olive oil and mix. It can be done with the blender to get a softer and smoother sauce. This sauce is optional, but we guarantee that grilled zamburiñas with garlic and parsley are spectacular.
Trick: If you can make the sauce the day before, much better.
3. Heat the iron over high heat, put a jet of oil when it is hot and place the zamburiñas. Cook the grilled zamburiñas for 1 minute on each side or until you see that they are sealed (cooked on the outside).
Trick: There are also those who use butter instead of oil, but if you are looking for a light recipe we recommend the oil.
4. When you see that they are sealed by both sides, turn off the fire. Place each zamburiña in a shell to serve them. Then, add a tablespoon of green sauce above so that it is well impregnated. Sprinkle salt and pepper to taste and, if you want, a little more chopped parsley.
5. The zamburiñas grilled with green sauce serves immediately because cold are not just as good. These types of shellfish are perfect to serve as an appetizer in a family reunion or as an entree at an elegant dinner. Remember that the grilled zamburiña recipe is ideal for Christmas holidays. Following this same procedure you can also prepare grilled knives or a good plate of grilled prawns.
