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- 2015/02/15
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Zarzuela de Mariscos and Quinotto vegetables;)))
レシピ
材料・調味料 (8 人分)
- Calamari, octopus, prawns, mussels, scallops, calms
- 350g each (2kg in total)
- Onions, scallions(green onion)
- 0.5kg each
- Garlic diced
- 8cloves
- Italian tomato(can is fine.)
- 0.5kg
- Red pepper seeded and diced
- 1pcs
- Seafood consommé
- 1/2cup
- Olive oil
- 1/4cup
- Butter
- 4tbs
- Ketchup
- 2tbs
- Hot sauce
- 25drops
- Almonds
- 25g
- Salt
- 3tsp
- Black pepper
- 1/4tsp
- Thyme
- 1/4tsp
- Parsley
- 1tbs
- Tomato paste
- 2packs
- 〜Quinoa〜
- 2cups
- Water
- 5cups
- Red onion, peppers and green onion diced
- 2tbs
- Olive oil
- 3tbs
- Heavy cream
- 1cup
- Parmesan cheese
- 1/4cup
- Salt and pepper
- To taste
作り方
- 1
- Clean and prepare the shellfish. Set aside.
Heat the olive oil and butter in a large pot over medium-high heat. Add the onions, scallions, peppers and garlic and sauté until onion turns translucent, 4-5 minutes.
- 2
- Stir in the tomatoes, ketchup, tomato paste, hot sauce, ground almonds, bay leaf, saffron, and salt and pepper, thyme and herbs of province. Simmer for about 10 minutes and boil off some of the liquid.
- 3
- Add the white wine, and simmer to reduce the liquid approximately in half. Add the seafood consommé and parsley. Bring to boil, reduce heat to low and simmer for 10 more minutes.
- 4
- Place in the seafood. Cover with a lid and simmer for 15 minutes, or until everything is cooked through. Do not overcook. Adjust seasoning to taste.
- 5
- Quinotto vegetables;
Wash quinoa well and drain. Toast quinoa in a skillet for 3 minutes with a little a bit of oil.
Boil 4 cups of water in a pan. Once the water is boiling add the quinoa and left it cook for 15 minutes, stir it occasionally.
- 6
- Sieve the quinoa and put it aside. In a different pan add two tsp of olive oil and sauté the red onions, negi, red pepper for 5 minutes, add the quinoa and cook for 5 minutes.
- 7
- Then, add 1cup of heavy cream, and mix slowly like if you were cooking a risotto. Once all the ingredients are mixed add the Parmesan cheese.
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もぐもぐ! (22)
いま人気のレシピと料理写真
