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Protected: Crayfish stew

Posted by on Nov 11, 2013 in Recipes | 0 comments

Ingredients (4 servings) Method - 4 kg cooked crayfish - 1 kg lemons, juice only - 100 g “Serrano” ham, diced - ¼ l. olive oil - 3 tablespoons salt - 3 garlic heads, crushed - ¼ l. white wine - 2 small, dried Chilli peppers - Fresh parsley, chopped - Brandy - Heat the olive oil in a heavy-based saucepan over a medium heat. - Add the shallots, garlic and thyme and sweat for 1 minute, without colouring. Add the rice and sweat for 30 seconds. - Pour in the wine and cook until...

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Protected: Scrambled eggs with crayfish

Posted by on Nov 11, 2013 in Recipes | 0 comments

Ingredients (4 servings): - 8 eggs- 250 g peeled crayfish tails – 1 tablespoon double cream – Olive oil – Fresh coriander or parsley, chopped – Salt and pepper Method: Whisk the eggs with the cream in a large bowl and add salt and pepper. Heat the olive oil in a non-stick frying pan; add the egg mixture and the crayfish tails. Cook, stirring gently over medium heat until the eggs are scrambled and cooked. Sprinkle with coriander or parsley and...

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Protected: Fritada de cangrejo de río

Posted by on Nov 11, 2013 in Recetas | 0 comments

Fritada de cangrejo de río Ingredientes para 4 personas: - 1 kg de cangrejos de río - 1,5 kg de tomates maduros - 2 cebollas grandes - 4 pimientos verdes - Aceite de oliva - Sal Preparación: Para hacer la fritada, picamos la cebolla y la añadimos a una cacerola con aceite de oliva. Se deja pochar a fuego lento sin que llegue a dorarse. Cortamos los pimientos en cuadraditos y los agregamos a la cebolla. Al cabo de un rato incorporamos el tomate troceado, pelado y sin...

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Protected: Crayfish tails with garlic

Posted by on Nov 11, 2013 in Recipes | 0 comments

Ingredients (4 servings): - 1 kg cooked crayfish (or 200 g peeled crayfish tails) – 4 garlic cloves – 1/2 dried Chilli pepper – Olive oil- Salt – Fresh parsley, chopped Method: Peel the crayfish and reserve the tails. Heat the olive oil in a round terracotta casserole and fry the sliced garlic and peppers. Stir until the garlic turns medium brown and add the crayfish tails and some salt. Stir-fry for two minutes. Sprinkle with chopped parsley and...

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Protected: Crayfish pasta salad

Posted by on Nov 11, 2013 in Recipes | 0 comments

Ingredients (4 servings): - 250 g pasta – 1 tomato, diced – 1/2 lettuce – 500 g cooked crayfish (or 100 g peeled crayfish tails) – Olives – Olive oil- squeeze of lemon juice – Salt Method: Bring a large pan of water to the boil and cook the pasta for 8-10 minutes, or until tender. Drain the pasta and transfer to a large bowl.Peel the crayfish and reserve the tails. Clean and cut the lettuce. Add the lettuce, the diced tomato and the...

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Protected: Aubergines with mushrooms and crayfish

Posted by on Nov 11, 2013 in Recipes | 0 comments

Ingredients (6 servings): - 2 tablespoons olive oil – 3 medium-sized aubergines – 500 g cooked crayfish – 250 g mushrooms – 1 large onion - 2 tablespoons tomato sauce – 1 cup of brandy – Salt – Pepper - Parmesan cheese, gratedFor the béchamel sauce: – Butter, plain flour, stock of the crayfish heads, shells and fish bones. Method: Peel the crayfish and mince the meat of the tails. Reserve the heads and shells and prepare a...

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Protected: Bacalao con cangrejo de río a la Riojana

Posted by on Nov 11, 2013 in Recetas | 0 comments

Ingredientes para 4 personas: - 4 trozos de bacalao - 500 gr de cangrejo de río - 4 tomates maduros - 1 cebolla - 2 dientes de ajo - 1 pimiento choricero - 1 guindilla pequeña - 1 vasito de caldo de pescado - Aceite de oliva - Pimienta blanca Preparación: Cortar cada trozo de bacalao en otros 2 ó 3 más pequeños. Quitar la piel y las espinas para hacer caldo o fumet. En una cazuela poner un chorro de aceite y agregar un diente de ajo y la cebolla, todo bien picado. A...

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