If you still do not know how to conquer the palate of your guests this Christmas, take a look at our three proposals for all taste.
During Christmas 2019, we will spend a lot of time in the kitchen making delicious and easy dishes to surprise all the family and friends.
We leave you three ideas for all of your guests to enjoy these parties.
Whitefish and prawn cannelloni:
- 300 grams of white fish, hake, for example
- 2 onions
- 10 prawns
- Flour and salt
- 30 cannelloni leaves
- Sauce. 2 eggs, 3 cloves of garlic, virgin olive oil and evaporated milk.
In a pan, lightly fry the prawns and then reserve, peel and chop them. Use the frying oil, strain to remove impurities, and fry the onion until tender. In parallel, chop the fish and add it to the onion, letting it fry. When it is done, go crumbling it. Also add the chopped prawns and some flour to thicken a little. Cannelloni plates are prepared. Boil them beforehand and fill them with lukewarm dough. Take a baking sheet, put the cannelloni, cover them with the sauce and let them brown. To prepare the sauce, fry a garlic and the two eggs in a pan, with three cloves of garlic and add oil. When the sauce is bound, add some evaporated milk until you get the consistency necessary to coat the cannelloni.
- Mussel and Clam
- Flour and salt
- Chopped: Maria biscuit and 8 or 9 toasted hazelnuts
Salt the fish and pass it by flour, round and round, but without being too tight. Then, prepare the pan with oil and spend the fish a few minutes, just enough to seal it. When ready, put it directly in the pan. Strain the oil you have used and use it in a clean pan to which you will add a large onion. When the onion changes color or becomes transparent, add a garlic and parsley, cook it all a little over low heat. Finally, add a dash of cognac and when the alcohol evaporates, add the natural tomato. Cover it and let it simmer.
When everything is cooked, add the hazelnuts and biscuit to the sofrito and crush everything. You can pour this mixture directly into the casserole. Add also a pinch of water. Use a little of the water you have used to steam the clams and mussels and some tap water or fish stock, if you had one. When all the ingredients are in the casserole, let them make a light chop, turn off the heat and let it stand. Ideally, cook zarzuela the day before. It is much better and you can be more aware of your guests.
Sea and Mountain recipe
- 1.5 kilos of squid
- 750g snails
- 1 / 4l of rock fish stock
- 1 onion
- 1 leek
- Black pepper
- Oil and salt
Clean the squid and reserve it. In a casserole, add oil and sauté the onion, tomato and leek cut very small. Put the fish stock and let it be consumed together with the onion and the leek. When a tad has been consumed, add the squid. On the other hand, boil the snails with thyme, bay leaf and garlic. When they are ready, strain them and add it to the casserole with the squid and cook them together.