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Corallini n.63 with seafood and shrimp

RECIPES LA MOLISANA


Corallini n.63 with seafood and shrimp

 
PREPARATION

INGREDIENTS:

  • Corallini n.63 La Molisana   350g
  • Peas   80g
  • Seafood   500g
  • Calamari   150g
  • Shrimp   n.8 pieces
  • Saffron   n.2 sachets
  • White vine   n.2 glasses
  • Salt   to taste
  • Extra-virgin olive oil   to taste
  • Garlic   n.1 piece

INSTRUCTIONS:

Wash the seafood thoroughly, letting them purge in water and salt for 1 hour.

In a small saucepan with some oil, lightly brown a clove of garlic with its peel, add the seafood, cover and wait until the shells open. Pour in the white wine and allow the alcohol base to evaporate, then turn off the heat. Take out the seafood and put them aside into a bowl. Place the sauce in a bowl.

In a separate bowl with a little oil, lightly brown a clove of garlic with its peel, add the peas, the calamari cut into pieces, and the shrimp, then brown for 5 minutes. Cook with a glass of wine and incorporate the sauce which was kept aside.

Bring the salted water to boil and cook the Corallini 63 for 4 minutes. Once drained add them to the seafood soup with 2 sachets of saffron. Continue to cook for a further 5 minutes and serve.

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