The fruits of the sea are a real delight. From prawns to worms, there are endless marine snacks, such as carabineros, crayfish, mussels, clams, coquina, thin shells, bowling or canaíllas, among others. The most important thing is to know how to select them, the fresher, the better, and you also have to take into account several details when cooking them.
If they are boiled, such as cooked prawns or barnacles, the water has to be boiling and with enough salt to add flavor to the meat. If you are going to make them grilled, put a bed of fat salt and roast them on it.
If you prepare mollusks, cook them in a pot with a few drops of water, a lemon wedge, and a bay leaf. It does not take much liquid to give off all its flavor.
Sauteed is also exquisite. Of course, over high heat so that the cooking is accurate and for a short time so that they are juicy.
Ingredients for 2 portions
- 500 g of varied seafood (clams, prawns, scallops, mussels …)
- 4 cloves of unpeeled garlic
- 75 ml Albariño white wine
- 1 lemon
- Ground black pepper
- Extra virgin olive oil
- Varied fresh herbs (chives, parsley, thyme)
Step by step elaboration
- Cut half a lemon into four segments and set aside.
- Heat a large skillet and add some extra virgin olive oil. Sauté garlic cloves over high heat until scorched.
- Mark the scallops for 1 minute, turning so that they are done on both sides. Remove and reserve.
- Mark prawns in the same way as scallops. Remove and reserve.
- Add the white wine to the pan, scratch the base so that it integrates with the wine and let the alcohol evaporate slightly before adding the lemon wedges, mussels, and clams. Cover the pan and cook over medium heat for a couple of minutes.
- Finish adding the scallops and prawns, seasoning the whole and cooking for two more minutes.
- Serve immediately sprinkling the surface with chopped fresh herbs.
A precise analysis of harmonies and that is to maintain the creamy and acidic notes of this wine, it is essential to serve hot water for them to keep the typical apple and laurel aromas of this variety. Fresh flavors, ideal for fighting the summer cannula and dressing the table with elegant and marine colors next to a wine from Albarino that will provide Galician and granitic characteristics of estuary and salt, iodine and laurel.
Note: the water serves it in a glass or cup at 10ºC. The wine in a large white glass and between 8-10ºC. This is always better.
- It is essential to control the times well so that the seafood does not pass and is juicy inside.
- We can use another type of seafood, in which case, it will be necessary to adjust the sautéed time.
- We can add a spicy touch with some fresh ginger, sauteed along with the seafood, or a pinch of ground chili at the end.
- Serve with plenty of bread to dip the sauce that makes up seafood juices and wine.