RECIPES

SEAFOOD “CALDERETA”

COOKING INSTRUCTIONS

Sauté the prawns and the Dublin bay prawns in a pan with olive oil for three minutes. Add Ametlla +, the broth, the wine and the clams to the pan.

Let everything cook for about 5 minutes. Take the prawns and the dublin bay prawns out of the pan, and let cook with the clams for 4 minutes. Once the sauce has the desired texture, reintroduce the prawns and the dublin bay prawns. Finally serve and enjoy.

INGREDIENTS

(4 people):

  • 4 Tablespoons olive oil
  • 4 Large prawns (from Sóller or similar)
  • 4 Dublin bay prawns
  • ½ kg clams
  • 1 Lobster, optional.
  • 1 Envelope AMETLLA+ #2_BÀRBARA
  • 200 cl. Fish broth, or water
  • 1 Glass white wine
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