Deprecated: Array and string offset access syntax with curly braces is deprecated in /mnt/web219/a3/07/53068107/htdocs/pescapisa/wp-content/plugins/wowslider/helpers.php on line 27
Deprecated: Function create_function() is deprecated in /mnt/web219/a3/07/53068107/htdocs/pescapisa/wp-content/plugins/wowslider/wowslider.php on line 32
Deprecated: Function create_function() is deprecated in /mnt/web219/a3/07/53068107/htdocs/pescapisa/wp-content/themes/seasons/functions/functions.php on line 67
Warning: Cannot modify header information - headers already sent by (output started at /mnt/web219/a3/07/53068107/htdocs/pescapisa/wp-content/plugins/wowslider/helpers.php:27) in /mnt/web219/a3/07/53068107/htdocs/pescapisa/wp-includes/feed-rss2.php on line 8
Ingredients (4):
20 sardines
300 gr. loaf of bread
2 green peppers
8 cloves garlic
flour and beaten egg (for coating)
extra virgin olive oil
salt
cayenne
parsley
Preparation Recipe breaded sardines with fried bread:
The bread loaf is 3-4 days. With a serrated knife chop the bread into pieces and place in a bowl.
Peel the garlic cloves (leave them whole) and dóralos pie plate with 6-8 tablespoons of oil. Pica diced peppers, and add them dóralos a little. Remove the garlic and peppers and set aside.
Add the bread to the pan and fry, stirring for about 15-20 minutes. Add the garlic and peppers and mix well.
Clean the sardines, remove the backbone and season. Pass them in flour and beaten egg and fry in a pan with oil. Drain on a plate lined with absorbent paper towels.
Breaded sardines served with fried bread and garlic and peppers. Garnish with a little paprika and parsley leaves.
Council:
The small and medium sardine is the perfect batter. So they are simply juicy frying for 40 seconds per side.
]]>For the pickled mushrooms and clean dóralos over high heat in a pan with a little oil. Salt and pepper. Add zucchini and carrot sticks, cayenne pepper and garlic whole. Season with a little oil, bay leaf and a splash of vinegar garlic. Cover and cook over low heat set for 3-4 minutes.
Cleans and takes sole fillets. Seasons and dóralos over high heat in a pan with a little oil, 1 minute on each side.
Remove fish from pan and incorporates the marinade. Mix well with the oil left and away from the fire. Sprinkle with chopped parsley.
Flounder served on a plate, accompanied with pickled mushrooms and garnish with a few sprigs of parsley.
]]>Clean the squid, withdrawing the skin, beak and feather. Separate the tubes, fins, tentacles, neckties and inks. Reserve.
Chop the garlic into slices and diced onions. Put them to soften in the pressure cooker with a splash of oil until golden brown caught. Chop the tomatoes into cubes and add them. Also adds dried tomatoes. Seasoned with a pinch of salt and sugar.
Add paprika and txakoli. Includes squid, tentacles and fins. Place the lid and cook for 4-5 minutes everything from the moment you raise the valve. Remove the squid and let it hardened and tempered.
Pass the sauce through a pass purees. Chop the squid and put them in the sauce. Put a pinch of salt. Toast the slices of bread in the oven, spread sauce on one end and pass through chopped parsley.
Serve the calamari in red sauce and accompany them with slices of bread.
Council:
When squid is large, it is sometimes difficult to turn the tube. To do so can help a wooden spoon or the spout of the faucet.
]]>Ingredients Recipe Grilled cuttlefish with tomato vinaigrette:
– For 2 people:
1 sepia
1 tomato
1 spring onion
2 red onions
1 green pepper
8-10 green olives
a glass of milk
balsamic vinegar
olive oil
salt
chopped chives
chopped parsley
Preparation Recipe Grilled cuttlefish with tomato vinaigrette:
Cut the red onions and green pepper into strips and pocha all over low heat in a pan with a splash of oil and a pinch of salt. Reserve.
To make the vinaigrette, finely chop the onion and tomatoes and put them in a bowl. Add the chopped olives and chopped chives to taste. Seasoned with a dash of balsamic vinegar, a pinch of salt and a splash of olive oil.
Open the sepia, cut into two pieces, make them a diamond-shaped cutouts to not twist when cooked and put them in milk to soften. At the time of cooking, drain on absorbent paper sepia. Season and cook on the grill with a little oil.
Emplata Fry onion and pepper and place on top sepia. Watering with the vinaigrette, sprinkle with chopped parsley and serve.
]]>400 g Cooked Octopus Chopping PESCAPISA
3 tablespoons mayonnaise
100 ml. whipped cream
Medium medium clove garlic
salt
PREPARATION
In a blender container mount 100 ml double cream until very thick, once assembled add 3 tablespoons of mayonnaise and half a clove of raw garlic, a pinch of salt and beat again.
Add this mixture to the octopus and place in the preheated oven at 180 º C for 10-12 minutes, when it is hot, broil lightly and serve.
If you want you can add a few boiled potatoes into slices and place on base to give more consistency to the dish.
500 g. Pata octopus G PESCAPISA
4 cloves of garlic
2 small chillies
Extra virgin olive oil 50 ml.
White wine
250 g. clam
PREPARATION
In a pan fry the finely chopped 2 chillies with Ajit. Ajit When browned, add the clams, cover and wait for it to open, tempering and add the white wine. Put back on the fire and let the alcohol evaporate a couple of minutes. Open the container and make the legs grilled in a pan with oil background on both sides until crisp and place in a bowl making small cuts. We added on the Ajit legs and clams with juice, removing the peppers. Serve hot.
]]>RECIPE FOR 4 PEOPLE
INGREDIENTS
500 g. Octopus Legs PESCAPISA
4 medium potatoes
paprika
Extra virgin olive oil
Salt
PREPARATION
Boil the potatoes in their skins in salted water.
Remove the octopus legs PESCAPISA its packaging and place them in a pan fry whole bottom oil until crisp can also grilled on the barbecue).
Peel and chop the potatoes add a splash of milk and salt and beat until a thick puree. Cut the octopus into thick slices to taste and place on a base of mashed potatoes.
Add salt and paprika and sprinkle generously with extra virgin olive oil. Serve hot.
OCTOPUS CURLY/FLOWER/TRAY | |||||
NAME | BOX | GLAZE | PRESENTATION | ORIGIN | |
OCTOPUS T-00 (6/UP | 14KG | 10/15% | IQF OR VACUUM | FAO 34 | |
OCTOPUS T-0 (5/6 KG) | 14KG | 10/15% | IQF OR VACUUM | FAO 34 | |
OCTOPUS T-1 (4/UP) | 14KG | 10/15% | IQF OR VACUUM | FAO 34 | |
OCTOPUS T-2 (3/4 KG) | 14KG | 10/15% | IQF OR VACUUM | FAO 34 | |
OCTOPUS T-3 (2/3 KG) | 14KG | 10/15% | IQF OR VACUUM | FAO 34 | |
OCTOPUS T-4 (1600/2000) | 14KG | 10/15% | IQF OR VACUUM | FAO 34 | |
OCTOPUS T-5 (1200/1600) | 14KG | 10/15% | IQF OR VACUUM | FAO 34 | |
OCTOPUS T-6 (800/1200) | 14KG | 10/15% | IQF OR VACUUM | FAO 34 | |
OCTOPUS T-7 (500/800) | 14KG | 10/15% | IQF OR VACUUM | FAO 34 | |
OCTOPUS T-7X (-500 GR) | 14KG | 10/15% | IQF OR VACUUM | FAO 34 |
FROZEN OCTOPUS ON BOARD |
|||||
NAME | BOX | ORIGIN | |||
TAKO- 1 | MASTER BOAT | FAO 34 | |||
TAKO- 2 | MASTER BOAT | FAO 34 | |||
TAKO- 3 | MASTER BOAT | FAO 34 | |||
TAKO- 4 | MASTER BOAT | FAO 34 | |||
TAKO- 5 | MASTER BOAT | FAO 34 | |||
TAKO-6 | MASTER BOAT | FAO 34 | |||
TAKO-7 | MASTER BOAT | FAO 34 | |||
TAKO-8 | MASTER BOAT | FAO 34 |
GRILLED OCTOPUS | |||||
]]>