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Seafood with white wine

Sea delights that must be prepared with care

Fruits of the sea are a real delight. From prawns to busan, there are endless marine snacks, such as red prawns, crayfish, mussels, clams, “coquina” or “cañaíllas”, 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 you want to boil prawns or barnacles, you must cook them in boiling water and enough salt to add flavor to the product. If you are going to make them grilled, put a bed of caorse 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 seafood is also exquisite. Of course, using a high heat, in this way the cooking would be accurate and for a short time, necessary to keep the natural juice inside of them.

Take note and prepare this seafood recipe with Albariño wine, a typical white grape variety from Galicia, along with a refreshing Acqua Panna.

Mariscos al Vino blanco
Mariscos al Vino blanco

Ingredients for 2 portions

  • 500 g of varied seafood (clams, prawns, scallops, mussels…)
  • 4 unpeeled garlic cloves
  • 75 ml Albariño white wine
  • 1 lemon
  • Salt
  • Ground black pepper
  • Extra virgin olive oil
  • Varied fresh herbs (chives, parsley, thyme)

Step by step elaboration

  1. Cut half a lemon into four segments and set aside.
  2. Heat a large skillet and add some extra virgin olive oil. Sauté garlic cloves over high heat until scorched.
  3. Broil the scallops for 1 minute, turning so that they are done on both sides. Remove and reserve.
  4. Broil prawns in the same way as scallops. Remove and reserve.
  5. Add the white wine to the pan, scratch the base and mix this with the wine, let the alcohol evaporate slightly before adding the lemon wedges, mussels and clams.
  6. Cover the pan and cook over medium heat for a couple of minutes.
  7. Finish adding the scallops and prawns, seasoning the product and cooking for two more minutes.
  8. Serve immediately sprinkling the surface with chopped fresh herbs.

‘Harmonies in Flavors and Fragrances’ by Juan Muñoz Ramos.

Seafood sauteed with Albariño grape wine and citrus, it is very clear what we have to do, but always an analysis of the dish and its dressings or companions. We talked about the sauteed that will take some garlic, citrus and the generous glass of white wine from Albariño.

Acqua Panna y Pazo das Bruxas
Acqua Panna y Pazo das Bruxas

A clear analysis of harmonies. To maintain the creamy and acidic notes of this Albariño Pazo das Bruxas, it is essential to serve a fine water in order to maintain the typical apple and laurel aromas of this variety. We talk about Acqua Panna, the queen of the waters. Fresh flavors, ideal to fight the canicular summer days and dress the table with elegant and marine colors next to the Albariño wine that will provide Galician and granitic flavors of estuary and salt, of iodine and laurel.

Note: The water serve it in a glass or cup at 10ºC. The wine in a wide white glass and between 8-10ºC. This is always better.

Tips

  • It is important to control the times well so that the seafood does not overcook and loose its juices.
  • 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 this recipe with a plenty of bread to dip the sauce made up from seafood juices and Albariño wine.

Make it a perfect meal with our Wellington Turkeyhere you can find the step by step recipe.

End this amazing meal with a Browny of Caramel and Toffee Sauceclick here to see the complete recipe.

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Autor del artículo
Manu Balanzino
Chef, sumiller y asesor gastronómico. Experto en gestión de Alimentos y Bebidas en el sector de la Hostelería, se encuentra inmerso en labores de asesoramiento a restaurantes en el desarrollo de cartas, vinos, destilados y control de costes. A su vez, asesora a numerosas marcas del sector agroalimentario. Su formación en el sector Servicios comienza en la Escuela de Hostelería de Benalmádena, para posteriormente ampliar sus conocimientos, cursando la "Diplomatura en Gestión de Alimentos y Bebidas" en CIOMijas, y el "Certificado Profesional de Sommelier Internacional" por ESHOB. Manu Balanzino es un apasionado del mundo de la comunicación, y ha fundado el periódico digital de gastronomía, The Gourmet Journal, una publicación referencial del ámbito gastronómico la cual dirige. Además, es colaborador experto en gastronomía en revistas especializadas como Andalucía de Viaje, El Gourmet (AMC Networks International Latin America) y Diario Sur. En radio, conduce el programa "Momentos Gourmets" en COPE y en televisión, colabora en Canal Cocina, RTV Marbella y Fuengirola TV.

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