Zamburiñas to the Galician, a delicious recipe, simple and fast to prepare. A great dish for an appetizer, such as incoming or at parties, since at Christmas you can not miss a Galician table. Zamburiña meat has an intense sea flavor, it is a very good protein, rich in minerals, in iodine, iron, phosphorus and zinc. Zamburiñas can be prepared in several ways: to the chin, baked, gratin, with rice , vegetables … they must be as fresh as possible so that they are good, but if you do not find fresh, frozen they also serve. Cooking is also important, since if we pass it we have as a rubber and this is not recommended. This seafood needs very little cooking, so we will have to watch it to prevent it from drying out. Said this, we go with the recipe for zamburiñas in sauce that we share in recipesgratis, so keep reading to know how to do zamburiñas to the Galician, you will be surprised how easy it is and how good they are!
| 🚻 2 Diners | 🕘 30m | 🍵 Enfarastadad Low | 🤯 |
| Ingredients to make zamburiñas in Galician sauce: |
| 8 zamburiñas 1 piece of onion 1 clove 30 grams of chopped ham 100 milliliters of white wine 100 grams of fried tomato 1 jet of olive oil 1 pinch of salt 1 pinch of pepper 1 pinca of spicy paprika (optional) |
| ADDITIONAL CHARACTERISTICS: expensive cost |
Ingredients to make zamburiñas in Galician sauce:
1. Clean the zamburiñas passing them through the tap to remove the earth and some telillas, dry them and reserve them. Pela and itch the onion and garlic very tiny so that you don notice much when you eat the zamburiñas.
2. Put a pan with a stream of oil, wait for the onion to heat up. When you start to take color, add the chopped garlic and let it cook without burning.
3. Pica the very small ham, add it to the pan, turn around and pour the glass of white wine. Let alcohol 3-4 minutes.
4. Add the fried tomato or tomato sauce. Let everything be cooked for about 5 minutes. So that the Zamburiñas sauce to the Galician is at its point, cook it over medium-low heat, so the sauce will not burn.
5. Add a little salt to the sauce, pepper and, if you want to make some zamburiñas in spicy sauce, a little spicy paprika. Remove and let another 5 minutes cook. Test to rectify with salt if necessary.
6. Take out the coral of the zamburiñas, drained and clean, add them to the sauce carefully, let them cook for 3-4 minutes on the one hand, turn them back with care and kitchen another 3-4 minutes. I skip them with the sauce to integrate all the flavors and turn off the fire.
7. Put the shells in a source or serve plate, add the zamburiñas in sauce, each in their shell, and cover them with more sofrito. If you like more crispy, add breadcrumbs on top and be dorased in the oven. However, if you want to make baked zamburiñas we recommend you consult this other recipe. And ready your Zamburiñas to the Galician! You can accompany them with more recipes that serve as an incoming, such as steamed clam or grilled knives.
