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Recipes
Potato and crayfish soup
01
- Wash the Norway lobsters and cook them, drain them, retaining the cooking water, and set aside.
- Place the langoustine shells in a blender jug, add a ladleful of the cooking water and blend to a creamy texture.
- Peel and dice the potatoes.
02
- Peel the garlic, onion and tomatoes and chop them.
- Heat oil in a casserole, add the vegetables and allow to brown over a medium heat.
- Add the wine and boil for a few minutes until the alcohol evaporates.
- Incorporar el tomate concentrado.
- Agregar al sofrito las patatas, remover y dejar cocer 5 minutos.
03
- Add the tomatoes, the seafood cream, the saffron, the paprika and little by little the rest of the water used to cook the langoustines.
- Season with salt and pepper.
- Cook for 15 minutes and shortly before the end of cooking time add the langoustines.
1 pizca
Saffron
1 und
Onion
400 g
Norway lobsters
1 und
Garlic clove
500 g
Potatoes
1 teaspoon
Sweet paprika
1 und
Yellow pepper
3 tbsp
Tomato concentrate
3 und
Ripe tomatoes
200 ml
White wine
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