3 recipes with molluscs for Christmas

The molluscs They are also present in the cuisine that is prepared these special days of Christmas with fish, and shellfish are also among the foods that are most demanded at this time.

Mollusks such as octopus, squid, squid, cuttlefish ... in addition, they can be cooked in various ways, whether roasted on the grill, baked, boiled to accompany rice dishes, pasta dishes, salads, or stews or sauces .

In this post we present 3 simple and exquisite recipes also to prepare with molluscs.

3 exquisite mollusc recipes for your Christmas menu

Potato casserole

The pulpits As its name suggests are small octopus, which are usually bought for grilling, in this recipe we have prepared the pulpitos in a stew. We can get the pulpitos fresh or frozen.

Ingredients for 6 people:

  • 250 grams of clean pulpitos
  • 800 grams of tomatoes without skin, without seeds and chopped.
  • 3 branches of fresh minced parsley.
  • 2 cloves of garlic
  • A teaspoon of sweet pepper.
  • Extra virgin olive oil
  • A pinch of ground black pepper.
  • Salt.

Elaboration:

  1. If we have bought fresh pulpitos, we must freeze them so that they are tender. If we buy frozen pulpitos, we will thaw them previously before preparing the recipe.
  2. We take a clay dish or tray to prepare the pulpitos or a cauldron.
  3. Put an olive oil fondito to heat in the clay dish and sauté the parsley, the tomato, the crushed cloves of garlic and the teaspoon of sweet paprika.
  4. Add the pulpitos, cover and cook for half an hour with low heat. Then remove from heat and season.
  5. We take to the table the pulpitos in the source of mud to the table and we serve the warm pulpitos in individual plates.

The pulpitos we can accompany them with a garnish of white rice, boiled potatoes, golden potatoes in squares or a salad.

Cuttlefish stew with peas

The sepia It is a mollusk very similar to squid, it differs in that its body is oval while the body of the squid is more elongated.

The color of the cuttlefish is gray or beige and with some mauve reflections; however, the color of the squid when it is alive, its body is transparent and its color of pinkish tones.

The sepia stew with peas It is very rich, and the cuttlefish is tender and tasty. In case we did not get the cuttlefish we can prepare this dish with squid, or squid that are small squid.

Ingredients for 6 people:

  • 200 grams of cuttlefish clean and cut into strips.
  • 800 grams of fresh peas, shelled or frozen.
  • 2 garlic cloves without whole skin.
  • 250 ml. of white wine.
  • Water that covers the cooking.
  • A pinch of ground black pepper.
  • Salt.

Elaboration:

  1. In a cauldron we put a small dish of olive oil to heat to brown the whole garlic. When they are golden, we remove them.
  2. Then we put the cuttlefish strips in the cauldron, salt and pepper and sauté well stirring for about 5 minutes.
  3. Add the wine over it, raise the heat and boil it so that the wine evaporates.
  4. Add water until it covers the cuttlefish and cook with moderate heat until it boils. Once it boils, we lower the fugo to the minimum, cover the stew and cook for an hour.
  5. Next we uncovered the stew and added the peas. We continue cooking with low heat for 20 or 30 minutes more until the peas are tender.
  6. When they are tender, we remove the stew from the fire. We take the cuttlefish stew with peas to the table to serve it hot.

We can accompany this stew of cuttlefish and peas with a garnish of mashed potatoes, white rice, or boiled potatoes.

Stuffed and roasted baby squids

Squid are small squids. This recipe from Stuffed squid It is very easy to prepare and it is very tasty. We will prepare the stuffed baby squid with its tentacles and a mass of bread crumbs, garlic and parsley.

Ingredients for 6 people:

  • 12 baby squids clean, we reserve their tentacles.
  • Extra virgin olive oil
  • A pinch of freshly ground black pepper.
  • Salt.

Ingredients for the stuffing:

  • The tentacles of the baby squid minced finely.
  • 3 sprigs of fresh minced parsley.
  • One clove of garlic without skin and small pieces.
  • 100 grams of breadcrumbs

Elaboration:

  1. Preheat the oven, starting the grill, for 10 minutes.
  2. We cut the tentacles of the baby squid into small pieces and put them in a bowl.
  3. Mix the tentacles with the minced parsley, the clove of garlic, the bread crumbs and form a mixture to fill the squid.
  4. We pepper the mixture and put a few drops of virgin olive oil to season it. We make a dough with everything and we are filling the squid one by one.
  5. Once we have all fillings we close the squid by passing them some chopsticks so that the filling does not come out while they are cooked in the oven.
  6. Spread the baby squid on both sides with a little virgin olive oil and place them on a baking tray also spread with a little olive oil.
  7. We put the squid to roast turning them from time to time so that they go browning on both sides.
  8. We cook until they are tender. Carefully remove the tray from the oven.
  9. We present the squid in a platter or tray to take them to the table and serve hot.

Stuffed squid can accompany them with the garnish that we like the most.

Our suggestions to accompany these squid are:

  • A salad.
  • White rice.
  • Golden potatoes in boxes.
  • Boiled potatoes.
  • Mashed potatoes.
  • Sauteed vegetables.

We hope you like and enjoy these delicious and simple recipes that we can prepare in a short time and surprise our guests with their flavor and presentation.

Enjoy your meal!

From NatureVia we wish all our readers a very Merry Christmas! ThemesChristmas Christmas Recipes

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