Learn to prepare practical and tasty dishes to surprise family and friends
Sea fruits are an excellent choice to prepare a Sunday lunch in the family. Versatile and tasty, they allow you to create sophisticated and at the same time comforting dishes, bringing a special touch to the meal. In addition to being rich in nutrients and light stomach, they are perfectly combined with fresh and colorful outlines such as salads and pasta.
Below, take a look at 6 recipes with seafood for Sunday lunch!
Shrimp risotto
Ingredients
- 300 g of pink shrimp clean
- Gets up to taste
- 1/2 lemon juice
- 1 clove of peeled and chopped garlic
- 3 tablespoons of olive oil
- 1/2 peeled and chopped onion
- 2 cups of tree rice tea
- 200 ml of dry white wine
- 1 l of hot vegetable broth
- 1 tablespoon of butter
- 2 tablespoons of grated Parmesan
- 1 tablespoon of chopped parsley
Methods of preparation
In a container, put the prawns and the season with salt, lemon juice and garlic. Reserve. In a non -stick pan, put 2 tablespoons of olive oil and bring over medium heat. Add the prawns and brown. Then remove them from the pan and set aside.
In the same pan, put the remaining olive oil and heat. Add the onion and brown for 2 minutes. Add the tree rice and mix. Put the white wine and mix until it evaporates. Gradually add the vegetable broth and mix until the rice is soft. Finally, put the prawns, butter and grated Parmesan and mix. Turn off the fire and finish with the parsley. Serve later.
Paella de Sea
Ingredients
- 200 g of clean prawns
- 200 g of lula in rings
- 200 g of clean mussels
- 1 semi -free chilli pepper and cut into stripes
- 1 semi -free yellow pepper and strips cut
- 1 cup of tea pea fresh
- 2 cups of paella rice tea
- 4 cups of fish broth tea
- 1 teaspoon of saffron
- 1/2 teaspoon of smoked paprika
- Rooms and black pepper ground to taste
- 3 tablespoons of olive oil
- 1 clove of peeled and chopped garlic
- 1 seed -free and chopped tomatoes
- 1 peeled and chopped onion
Methods of preparation
In a large pan, put the olive oil and bring over low heat. Add onion and garlic and brown until it is transparent. Add the rice to paella and brown for another 2 minutes. Add the tomato, saffron, smoked paprika, salt and black pepper and mix. Add the fish broth.
When it starts to boil, reduce the heat and cook for another 10 minutes. Distribute the prawns, the squid and the mussel on the rice. Add the pear and peppers and cook for another 10 minutes, without moving until the rice is soft and cooked seafood. If necessary, put more vegetable broth. Remove from the heat, cover with a clean cloth and leave to rest for 10 minutes before serving.
Crab
Ingredients
- 500 g of grated meat
- 1 peeled and chopped onion
- 2 peeled and chopped cloves of garlic
- 1 seeds without green and chopped peppers
- 2 tomatoes without skin, seedless and chopped
- 1 tablespoon of olive oil
- 1/2 cup of coconut milk tea
- 2 tablespoons of chopped coriander
- 2 tablespoons of flour flour
- 1 lemon juice
- Grated Parmesan for Gratin
- Salt, ground black pepper and pepper sauce to taste
Methods of preparation
In a pan, put the olive oil and bring over medium heat. Add onion, garlic and green peppers and brown until it is soft. Add the beef and tomatoes and cook until the meat is firm. Season with salt, black pepper, pepper sauce and lemon juice. Add the coconut milk and cook until it starts to dry. Finally, put the coriander and turn off the heat. Arrange the mixture in Siri shells. Sprinkle with breadcrumbs and Parmesan. Bake in a preheated oven at 200 ° C until golden brown. Serve later.
Spaghetti with octopus
Ingredients
- 1 1/2 kg of octopus clean
- 5 peeled and cut garlic cloves cut into blades
- Rooms and black pepper ground to taste
- 200 ml of water
- 3 tablespoons of olive oil
- 1 tablespoon of butter
- 1/2 kg of spaghetti
- 1 peeled and chopped onion
- 50 ml of dry white wine
- Water to cook spaghetti
- Chopped chives to decorate
Methods of preparation
Fill a pan with water and bring over medium heat to a boil. Add salt and spaghetti and cook until al dente. Turn off the heat, drain the water and set the spaghetti aside. In a pressure cooker, put the octopus, onion, salt, ground black pepper and water. Bring over medium heat to cook for 7 minutes after taking the pressure. Then turn off the heat and wait for the pressure to move away.
Open the pan, transfer the octopus to a container and wait for it to cool. With the help of a knife, cut into small pieces and set aside. In a pan, put the olive oil and the butter bears on medium heat. Slightly add the garlic and brown. Add the pieces of octopus and brown for another 1 minute. Add the dry white wine and cook until it has evaporated. Finally, put the cooked spaghetti and mix. Turn off the heat and finish the sketches with the parsley. Serve later.
Mexillion with white wine
Ingredients
- 1 kg of clean mussels
- 2 tablespoons of olive oil
- 3 cloves of peeled and chopped garlic
- 1 onion peeled and bite
- 1 cup of dry white wine
- 1/2 Cup of chopped parsley
- Rooms and black pepper ground to taste
- 1/2 lemon juice
Methods of preparation
In a pan, put the olive oil and bring over medium heat. Add onion and garlic and brown. Add the mussel and mix. Add the white wine, cover the pan and cook until the mussel opens. Season with salt, black pepper and lemon juice. Turn off the fire and finish with the parsley. Serve later.
Fish salad
Ingredients
- 300 g of clean prawns
- 300 g of lula in the rings
- 300 g of cooked and chopped octopus
- 1 seed -free and chopped tomatoes
- 1/2 peeled and sliced ​​onion
- 1/2 red pepper Semi -free and cut into thin stripes
- 1/2 semi -free yellow pepper and thin strips cut
- 1 lemon juice
- 3 tablespoons of olive oil
- 2 tablespoons of chopped parsley
- Rooms and black pepper ground to taste
- Cooking water
Methods of preparation
In two different pans, put the water and bring over medium heat to a boil. Put the prawns and squid in each and cook for 2 minutes. Then drain the water and arrange in a container. Add the boiled octopus, tomato, onion and peppers and mix to incorporate. Connect with lemon juice, olive oil, salt and black pepper. Finish with chopped parsley and refrigerate for 30 minutes. Serve later.
Source: Terra
Ben Stock is a lifestyle journalist and author at Gossipify. He writes about topics such as health, wellness, travel, food and home decor. He provides practical advice and inspiration to improve well-being, keeps readers up to date with latest lifestyle news and trends, known for his engaging writing style, in-depth analysis and unique perspectives.
