Shrimp, squid and spring rolls from the noodle or taste extravaganza on the grill!

We offer to your attention a great recipe for Spanish chefs. A hot dish with an incredible aroma captivates from the first SIP.
Enjoy the Spanish masterpiece!

“Pay attention! The perfect dish is obtained only in quality Spanish dishes.”

Stock up on the following ingredients

  • Vegetable, olive oil and fresh parsley (if desired, it can substitute for any other greens).
  • Saffron.
  • 50-70 grams of noodles (better to give preference to thin).
  • Calamari ink.
  • 100-120 grams shrimp (pre-cleaned).
  • 2 cloves of garlic.
  • Fish broth (the specialists recommend to prefer concentrated formula).
  • A few small squid.
  • Grated tomato is not more than 60 ml.
  • Paprika.

The sequence of cooking

  • Calamari and shrimp gently fry in a preheated pan.
  • In consistency add chopped or grated tomatoes, then the garlic (taking into account personal preferences).
  • All the ingredients of a stew, and then add the noodles for 10-15 minutes, carefully mixing the components together. After – pour in the fish stock.
  • As bringing to readiness status add a little saffron and paprika.
  • Preheat the grill and spread 1 tablespoon of the resulting mass. In appearance the texture must be in the form of pellets. Fry it on slow heat until the characteristic crispy crust.
  • Using a wooden spatula, a pellet rolled into small rolls.
  • The dish is decorated with fresh parsley and calmanovici ink.
  • Below the crust was really dry and crispy, fry separately from the main dish some noodles, and then add it to the main ingredients.

    A few tips from the chef

    Spanish chefs prefer to use for cooking dishes brand Castey (in Russia it is sold here).

    Please note! Seafood takes no more than 7 minutes of cooking on medium heat for readiness. As for the noodles, it should be washed, and then boiled. Watch out for her readily because overcooked consistency does not lose its flavor, and the weight becomes unattractive, there is an effect of “glue” on the teeth during meals.

    Squid fillet it’s best to defrost in room temperature water with the addition of a small amount of salt. Only after the final thawing, it is possible to remove the skin. In the process of cooking or thermal processing, the squid was not tough, discourage fillet with 2 sides. If the meat is to overcook the squid, it will lose its useful properties, taste.

    Dishes with seafood, there is a huge number. Each of them can lay claim to originality and impeccable taste, but Spanish cuisine is worthy of close attention. Give yourself and your loved ones a little culinary miracle with a hint of seafood!

    Cooking tips provided by the online store does the Dishes.

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