I have octopus, razor clams, mussels and five recipes for seafood lovers
The beach is still our favorite destination to disconnect in the summer holidays. We love to relax on the sand and then take refuge from the heat in the shade to enjoy those classic summer dishes. Fish and seafood star in the dishes of beach bars and restaurants, but we can also take the best flavors of the sea home.
Seafood preserves allow us to enjoy true delicacies comfortably in the home kitchen. Carrefour's De Nuestra Tierra range makes it very easy for us to incorporate all the flavor of the sea with top quality products into our dishes, even if we are far from the beach. Go ahead and try these recipes that will delight seafood lovers.
The canned food of the sea, an increasingly fashionable gourmet product
Our country has long kilometers of coastline and that has marked the gastronomy of many regions. But not only can we taste delicious fresh fish and seafood, we are also fortunate to have a long-established canning industry that allows us to enjoy the best of the sea at home, at any time of the year.
Marine preserves are high quality preparations that maintain all the properties and flavor of products such as octopus, mussels, razor clams, bonito or cockles, ready to eat or to cook. Great chefs know that a good canned food is a gourmet treasure and that is why they are more fashionable than ever, with haute cuisine proposals on the tables of the best restaurants.
Canning specialists such as producers of the De Nuestra Tierra range continue to work today uniting tradition and the latest technologies, guaranteeing the highest quality. They are comfortable, tasty, healthy and very easy to incorporate into the kitchen. Do you dare to prepare exquisite recipes with the best seafood preserves?
Spiced octopus and shrimp salad
Canned foods are in fashion, and ceviche too, why not combine the two trends in the same dish? Typical in countries of the Latin American Pacific, the ceviche starts from a base of fish marinated with citrus and other ingredients. We suggest using seafood for this refreshing beach version that will appeal even to those who are less fond of raw fish.
- Ingredients: 2 cans of octopus in olive oil, 1 red onion, 1 lemon, 1 lime, 1 yellow pepper, 1 chili or fresh chilli, 1 tablespoon of chopped fresh coriander or parsley, 4 sticks of surimi, 80 g of cooked prawns , extra virgin olive oil and salt.
- Preparation: cut the onion into julienne strips or into small cubes and leave it in very cold salted water for about 20 minutes. We drain it and rinse it well. Chop the pepper and chilli without the seeds and cut the surimi into slices. We mix all the ingredients in a bowl, add the lemon and lime juice, a splash of oil and a pinch of salt. Let it marinate for at least half an hour in the fridge.
Razorback pie and bonito
There are many regions in our country where empanadas are a delicacy, but perhaps the Galicians are the greatest experts in the field. There they are prepared with the best of their seas and we are inspired by their gastronomy to add juicy razor clams to the classic tuna empanada.
- Ingredients: 500 g of refrigerated pie dough or rectangular puff pastry, 2 cans of natural razor clams, 400 g of bonito del norte in olive oil, 1 sweet onion, 3 piquillo peppers, 1 leek, 4 tablespoons of crushed natural tomato , 1 tablespoon of sweet paprika, 1 egg, salt, extra virgin olive oil.
- Preparation: we drain the bonito del norte and the razor clams, which we can cut into large pieces if we prefer. Chop the onion and leek and put them to fry with a little oil in a pan with a pinch of salt. When it is transparent, add the tomato with the paprika and let it fry for about 5 minutes over low heat. Add the chopped or cut peppers and mix well. We preheat the oven to 180ºC and stretch the base of the dough on a tray. We cover with the sauce, add the razor clams and the bonito and cover with the other half, pressing on the edges. If we have excess dough we can form a drawing on the top. We paint with beaten egg, puncture the dough a little and bake for about 45 minutes.
Tagliatelle with mussel seafood sauce
In this recipe we go to Italy, another country of Mediterranean gastronomy where the flavors of the sea also star in many pasta dishes. We are going to use noodles although you can use the variety of long pasta that you like the most, such as spaghetti or pappardelle. If you like spicy, you can add a very chopped chilli to the sauce.
- Ingredients: 325 g of wide noodles or another type of long pasta, 2 cans of pickled mussels, 2 chives, 1 clove of garlic, 100 ml of white wine, 300 g of natural crushed tomato, 1 pinch of sugar, fresh basil , black pepper, salt and extra virgin olive oil.
- Preparation: we start by cooking the pasta following the instructions on the package, strain and save part of the water. Chop the chives and garlic clove and put them to fry in a saucepan with oil. Add the mussels drained from the marinade and sprinkle with the wine. Add the tomato, mix well and add the pinch of sugar. Cook a couple of minutes and season. Add part of the reserved water and mix with the pasta, stirring well for a couple of minutes. We serve with fresh basil.
Deluxe sardine salad
The Russian salad is a classic of bars, beach bars and bars throughout Spain that cannot be absent during the summer.To give it a special touch, we just have to serve it with a plate worthy of the best tables, adding quality products such as good Galician sardines in olive oil.
- Ingredients: 2 cans of sardines in olive oil, 3 eggs, 4 medium potatoes, 2 carrots, 2 shallots, 2 pickles, 1 lemon, mayonnaise, salt, extra virgin olive oil.
- Preparation: we start by cooking the eggs, the peeled potatoes and the carrots, leaving the first 10 minutes and the vegetables until they are tender. Cut the potatoes into cubes and season them with salt, olive oil, lemon juice and a pinch of mayonnaise. Chop the carrots and the white part of the shallots separately, mixing them with mayonnaise. Peel the eggs and separate the yolks with half a white, mincing them well. We also chop the rest of the egg whites. Drain the sardines and chop them with a fork, mixing them with the finely chopped pickles. To assemble the portions, we use a plating ring and place a potato base, a layer of sardines, chives, carrots, mayonnaise and top with an egg.
Cockles in Thai hot sauce
The cockle cap is already a delicacy that you want at any time, but we can get much more out of this traditional preserve by practicing a little fusion cuisine. We traveled to Thailand to bring exotic aromas in a plate of hot sauce that is sure to surprise everyone at home.
- Ingredients: 4 cans of natural cockles, 1 piece of fresh ginger, 1 clove of garlic, 2-3 chili peppers or fresh red chillies, 2 tablespoons of soy sauce, 1 teaspoon of oyster sauce or fish sauce, 1 tablespoon of Sherry vinegar, 1 teaspoon of honey, 2 tablespoons of chopped Thai basil or normal basil, 1 lemon, salt, extra virgin olive oil and white rice to serve.
- Preparation: drain the cockles and reserve. Finely chop the garlic clove with the peeled ginger and crush with a mortar or in a mincer with a splash of lemon juice and a few drops of oil. We heat a little oil in a pan and cook that pasta until it releases its aroma, add a pinch of salt and the chopped or sliced chili peppers. Add the cockles, stir a little and add the soy sauce, oyster sauce, honey and vinegar. Let it reduce a bit, correct the salt and add the basil and another splash of lemon juice. We serve hot with white rice.
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