There are many types of boilers in Spain. According to the town, they are made with seafood, fish and even lamb meat, quail, bull or novillo, among other ingredients. On this occasion we will cook a majestic seafood warmth, ideal to serve during a celebration or to give us a whim . Without a doubt, this recipe will make you look like a whole chef and allow you to wear with your guests. You will see that it is a simple dish, although, yes, somewhat long because it must be cooked calmly so that the ingredients release their juices and have a spectacular broth. It is a plate of kings that will love yourself and everyone who tries it. Discover in recipesgratis how to make seafood warmth.
| 🚻 4 Diners | 🕘 1h 30m | 🍵 Main Dipe | 🤯 Difficult Distraction |
| Ingredients to make seafood warmth: |
| 4 Fresh Cigalas 4 Carabineros Fresh 4 Fresh Gambones 1 Fresh Bogavante 250 grams of fresh clams 250 grams of fresh mussels. fish broth or fumet 1 onion 10 almonds without skin 1 branch of fresh parsley 1 tablespoon of salt 1 pinch of ground black pepper 1 jet of olive oil 1 fresh squid 1 tablespoon tube of sweet paprika |
| ADDITIONAL CHARACTERISTICS: Average cost, little spicy, boiled, |
Ingredients to make seafood warmth:
1. Prepare all the seafood that you are going to use for this incredible Caldereta dish. To do this, clean the whole seafood, empty the squid by extracting the interior of the same and cut it into slices of a wide finger and put the clams soak in case they had some sand. , Cigalas, clams and lobster, but you can use other shellfish that you like.
2. Pour a good stream of olive oil into the cauldron, try to make it wide so you can completely introduce all its ingredients. Mark the crayfish, the prawns and the police for two minutes on each side, then take it out and reserve it.
Trick: If you want to make seafood and fish boiler you must also mark the pieces of fish and remove them to add them later.
3. RALLA Los tomatoes and itch the vegetable, that is, the pepper, the onion, the garlic and the parsley, in cubes rather of a small size. Also prepare almonds without skin.
4. In the same cauldron you used to mark the seafood, sauté the vegetable cut the parsley and grated tomato. Cook the vegetables for 4 minutes over medium heat and not to remove to avoid burning.
5. When you have the sauce, add the paprika, remove and without becoming more than three seconds incorporate the tomato, ground black pepper and squid rings. Let these ingredients sauté for 4 more minutes over low heat. Then turn off the fire and reserve.
6. Fry in a separate pan a few breadcrains until they have taken color. To do this, take a jet of olive oil and when it is very hot add the bread and watch that does not burn. Machaca the almonds and bread forming a mashed.
Trick: If you want to snack everything in a processor, you can also do it.
7. Put the cauldron again to heat and when it starts to boil add the bread mashed together with the chopped parsley. Then add the seafood that you had marked and reserved. This step already indicates that Seafood Calderta begins to take body, so it removes and immediately continues with the next step.
8. Pour the fish broth, salt test and if you need it give it your point. You can wear homemade fish made based on boiling seafood shells and some special fish for broth or one purchased that you know is of quality. Likewise, another option is to use broth granted in the pill, in this case you will need two dissolved pills in a liter of hot water.
9. Let it begin to boil for 10 minutes and then add the mussels and clams already clean, part the lobster into two halves and also introduce it into the seafood boiler to continue cooking 10 more minutitos.
10. You already have the Recipe for Seafood Caldereta! It only remains to serve it, although if you prefer you can prepare it in advance, something that in fact we recommend because you will notice that the flavors intensify. At the time of serving you will only have to give it a heat stroke.
