Logo Alfocan

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 it is absorbed. Add 1 ladleful of stock and cook, stirring constantly, until absorbed. – Continue adding the stock, ladle by ladle, until all has been absorbed. This should take about 20 minutes. Add the peas and continue to cook for 30–60 seconds. The rice should be cooked to the point of being al dente. – Melt 25 g of the butter in a separate saucepan, add the crayfish tails and toss the pan for 30 seconds. – Add a squeeze of the lemon juice to taste.Add half of the crayfish to the risotto, reserving the other half for the garnish, and stir. – Remove from the heat, add the Parmigiano, the mascarpone and the remaining butter and stir until the butter has melted. – Add the parsley and season. – Divide the risotto between four warmed serving bowls, garnish with the reserved crayfish and a sprig of chervil and serve. Ingredients (4 servings): – 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 Method: Heat the olive oil in a large frying pan and add the salt and the garlic. When the garlic starts to brown, add the wine, the peppers, the lemon juice, the parsley and the ham dices. Bring to a boil. Add the crayfish and cook gently for 10 minutes. Add the brandy, cook for another minute and serve...

Read More

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...

Read More

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 pepitas, y se deja cocer todo a fuego muy lento durante 30 minutos. Se comprueba el punto de sal. Pasamos los cangrejos por una sartén con un poco de aceite hasta que adquieran un color rojo fuerte. Después se añaden a la fritada y se deja cocer todo durante 10 minutos antes de...

Read More

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 serve hot with some...

Read More

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 olives into the bowl. Stir-fry the peeled crayfish tails with a little salt in a frying pan and add to the salad. To make the dressing, place lemon juice, the olive oil and salt in a clean bowl and whisk together. Pour the dressing over the pasta and toss to...

Read More

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 stock adding some fish bones.Fry the onion in the olive oil until translucent. Add the sliced mushrooms and cook, stirring, until most of liquid given off by the mushrooms has evaporated and the mushrooms are tender. Add the minced crayfish tail meat, the fried tomato, the brandy, the salt and the pepper. Cut the aubergines into thick slices of about ½ cm. Place the flour and salt in a bowl, and coat the aubergines in it. Deep-fry the aubergines in the hot oil until golden. Remove with a slotted spoon and drain on kitchen paper.Place the half of the fried aubergines on an oven tray and drizzle with olive oil. Place the crayfish-mushroom mixture on top and cover with another layer of fried aubergines. Prepare the béchamel sauce* with the indicated ingredients and spread on top. Sprinkle with parmesan cheese and grill the dish for 5 – 7 minutes until the cheese is golden brown.* To make béchamel sauce, melt the butter in a non-stick pan and stir in the flour. Take off the heat and gradually stir in the crayfish stock. Return the pan to the heat and stir continuously until the sauce thickens. Simmer over a gentle heat for 5-8...

Read More

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 continuación, agregar los tomates picados y dejar que se hagan. Pasarlo por el pasapurés y añadir los cangrejos, la carne del pimiento choricero, el caldo de bacalao y la guindilla. Dejarlo cocer durante 5 minutos. En una sartén con aceite freír el otro ajo fileteado. Cuando esté doradito retirarlo y reservar. En ese mismo aceite, freír los trozos de bacalao. Para servir, colocar en el fondo la salsa, encima el bacalao frito y a su lado los cangrejos. Para terminar, poner los ajos fritos y una ramita de...

Read More