There are some dishes that smell of celebration, of partying, of the weekend, of Christmas. One of these dishes is the recipe that we now present to you; Zarzuela of fish and seafood.
Just have all the ingredients at hand and follow the steps of the Küken robot, and in little more than an hour you will have it ready. Enjoy!
RatingDifficultyBeginner
An elaborate dish that can be a little scary to prepare, but with the help of our food processor we can make it without complications and with a spectacular result.
Yields4 ServingsPrep Time20 minsCook Time55 minsTotal Time1 hr 15 mins
4monkfish tails
4prawns
250gof peeled prawns
300gof clams
300gof mussels
150gof red pepper
200gof squid rings
150gonion
150gof ripe tomatoes
50mlof extra virgin olive oil
100mlof white wine
2garlic cloves
1sprig of parsley
1tspcornstarch
Pepper
Salt
Küken Accessories
Blade accessory
Solvent accessory
Deep steam tray
Flat steamer tray
Spatula
Elaboration
1
First of all, soak the clams in water and a little salt to loosen any dirt they may have.
2
Wash the mussels well, removing everything stuck to the shells.
3
We mount the blade accessory on our Küken robot.
4
Add 150g of coarsely chopped red pepper, 150g of peeled and coarsely chopped onion, 2 cloves of garlic, peeled and halved, and 150g of diced tomato.
5
Chop 6 seconds at speed 6.
6
With the help of the spatula push to the bottom the remains that may have stuck to the wall of the glass.
7
We replace the blade accessory with the extraction accessory.
8
Add 50 ml of olive oil and season to taste with salt and pepper.
9
Cook for 10 minutes at 120 ° C and speed 1.
10
Add 200g of squid rings, 100ml of white wine and the sprig of chopped parsley.
11
Place the deep steam tray with the 4 monkfish tails and the 4 prawns, season lightly with salt and pepper.
12
Place the flat steamer tray on top with the cleaned mussels and the clams, well drained and washed in cold water. Put the lid on.
13
Bake 20 minutes at 120°C and speed 1.
14
Add 250g of peeled prawns to the deep pan with the monkfish tails and prawns.
15
Bake 20 minutes at 120°C and speed 1.
16
Transfer all the ingredients from the trays to a large saucepan. Add a teaspoon of cornflour to the sauce inside the glass, stir a little and add it to the pan with the rest of the ingredients. Cook for a few minutes so that everything is well integrated and it is ready to serve.
First of all, soak the clams in water and a little salt to loosen any dirt they may have.
2
Wash the mussels well, removing everything stuck to the shells.
3
We mount the blade accessory on our Küken robot.
4
Add 150g of coarsely chopped red pepper, 150g of peeled and coarsely chopped onion, 2 cloves of garlic, peeled and halved, and 150g of diced tomato.
5
Chop 6 seconds at speed 6.
6
With the help of the spatula push to the bottom the remains that may have stuck to the wall of the glass.
7
We replace the blade accessory with the extraction accessory.
8
Add 50 ml of olive oil and season to taste with salt and pepper.
9
Cook for 10 minutes at 120 ° C and speed 1.
10
Add 200g of squid rings, 100ml of white wine and the sprig of chopped parsley.
11
Place the deep steam tray with the 4 monkfish tails and the 4 prawns, season lightly with salt and pepper.
12
Place the flat steamer tray on top with the cleaned mussels and the clams, well drained and washed in cold water. Put the lid on.
13
Bake 20 minutes at 120°C and speed 1.
14
Add 250g of peeled prawns to the deep pan with the monkfish tails and prawns.
15
Bake 20 minutes at 120°C and speed 1.
16
Transfer all the ingredients from the trays to a large saucepan. Add a teaspoon of cornflour to the sauce inside the glass, stir a little and add it to the pan with the rest of the ingredients. Cook for a few minutes so that everything is well integrated and it is ready to serve.
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