Tag: Seafood

Omelette with seafood – Italian Cuisine

First of all, if you have not already done so, clean mussels, clams and squid.
Brown the garlic and hot pepper in a large pan with the oil, then add the seafood, cover with a lid and cook over medium heat for about 15 minutes.

When cooked, beat the eggs with the pecorino and a little salt, then also incorporate the seafood.

Pour the mixture into a non-stick pan (if you want you can use the same pan used for cooking seafood) and cook with lid on medium-low heat until the mixture has hardened, then gently turn the omelette with the help of a spatula, raise the heat and briefly cook the second side, without a lid, until golden brown.

The seafood omelette is ready, serve it hot or warm.

Seafood stew – 's seafood stew recipe – Italian Cuisine

First clean the clams and let them drain from the sand, then put them in a pan, cover with the lid and let them open.

Once opened, drain, strain the cooking liquid without throwing it, and shell them.

In the meantime, peel the prawns and cut salmon and tuna into chunks, then flour all three (keeping the prawns separated from the rest).

Chop the shallot and sauté it in a saucepan with oil, then add the floured fish (but not the shrimp) and brown it for a few minutes.
Add the prawns and deglaze with the wine: once the wine has evaporated, add the clams with the cooking liquid, season with salt and reduce the sauce.

The seafood stew is ready: complete with fresh parsley and grated lemon peel and serve immediately.

Recipe Squid stuffed with seafood, with cannellini beans – Italian Cuisine

For the recipe of squid stuffed with seafood, with cannellini beans, clean the squid, separating the tufts from the bodies. Eliminate the inner pen and eyes; however, leave the skin, which gives flavor and color to the shellfish. Cut the tufts into 4 parts lengthwise, leaving the tentacles whole.

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Open the cockles raw, with the oyster knife (if you don't have it, use a sturdy knife, and protect your hand with which you hold the shell still, to avoid injury).

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Also open the mussels raw

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and collect the molluscs on a cutting board, then chop them with a knife, getting a beat.

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Toast the bread, cut it into cubes and blend it not too finely; chop a clove of garlic with a sprig of basil and a sprig of parsley. Mix the bread with the chopped molluscs and the aromatic mince. Season with 2 tablespoons of oil, salt and pepper and mix with your hands, obtaining the filling for the squid.

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Fill the squid bodies with the filling and close them with a toothpick, to prevent them from coming out during cooking.

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Slice the onion and brown it in a drizzle of oil in a pan. Add the stuffed squid and brown them for 2 ', turning them on both sides, until they begin to take on color;

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then blend them with half a glass of white wine and turn off.

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Arrange the squid tufts in a baking dish, then the stuffed bodies, with the cooking sauce.

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Complete the pan with the halved cherry tomatoes and cannellini beans. Drizzle with a drizzle of oil, sprinkle with half a glass of white wine and cover with aluminum foil. Bake at 200 ° C for 20 ', then remove the aluminum and cook for another 20-25'.

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