Garbanzos con pulpo y gambones
Serves 3
Directions
- 1Peel and clean the prawns, removing the intestine, and reserve the heads and clean meat.
- 2Peel and clean the prawns, removing the intestine, and reserve the heads and clean meat.
- 3Peel and clean the prawns, removing the intestine, and reserve the heads and clean meat.
- 4Sauté the prawn heads in a pot with oil for a couple of minutes, pressing to release their juices.
- 5Sauté the prawn heads in a pot with oil for a couple of minutes, pressing to release their juices.
- 6Sauté the prawn heads in a pot with oil for a couple of minutes, pressing to release their juices.
- 7Cover with water (1L approx.) and boil over medium heat for 25 minutes, then strain and reserve the broth.
- 8Cover with water (1L approx.) and boil over medium heat for 25 minutes, then strain and reserve the broth.
- 9Cover with water (1L approx.) and boil over medium heat for 25 minutes, then strain and reserve the broth.
- 10Sauté the finely chopped vegetables in a wide saucepan with olive oil over medium heat for 15 minutes, until they have reduced in size and begin to color.
- 11Sauté the finely chopped vegetables in a wide saucepan with olive oil over medium heat for 15 minutes, until they have reduced in size and begin to color.
- 12Sauté the finely chopped vegetables in a wide saucepan with olive oil over medium heat for 15 minutes, until they have reduced in size and begin to color.
- 13Add the tomato concentrate, stir a couple of times and moisten with the white wine.
- 14Add the tomato concentrate, stir a couple of times and moisten with the white wine.
- 15Add the tomato concentrate, stir a couple of times and moisten with the white wine.
- 16Reduce the wine completely, add the broth and boil for a couple of minutes.
- 17Reduce the wine completely, add the broth and boil for a couple of minutes.
- 18Reduce the wine completely, add the broth and boil for a couple of minutes.
- 19Puree well with a blender, return to the pot and add the cooked chickpeas.
- 20Puree well with a blender, return to the pot and add the cooked chickpeas.
- 21Puree well with a blender, return to the pot and add the cooked chickpeas.
- 22Boil everything for a few minutes and add the raw prawns and cooked octopus (in slices).
- 23Boil everything for a few minutes and add the raw prawns and cooked octopus (in slices).
- 24Boil everything for a few minutes and add the raw prawns and cooked octopus (in slices).
- 25Cover the pot and cook over low heat for a couple more minutes, until the prawns are cooked.
- 26Cover the pot and cook over low heat for a couple more minutes, until the prawns are cooked.
- 27Cover the pot and cook over low heat for a couple more minutes, until the prawns are cooked.
- 28Finish with chopped parsley, correct salt and pepper.
- 29Finish with chopped parsley, correct salt and pepper.
- 30Finish with chopped parsley, correct salt and pepper.
Ingredients
- 200 g cooked octopus
- 200 g cooked octopus
- 200 g cooked octopus
- 10 prawns
- 10 prawns
- 10 prawns
- 400 g cooked chickpeas
- 400 g cooked chickpeas
- 400 g cooked chickpeas
- 1 large purple onion
- 1 large purple onion
- 1 large purple onion
- 600 ml broth
- 600 ml broth
- 600 ml broth
- 0.5 leek
- 0.5 leek
- 0.5 leek
- 3 garlic cloves
- 3 garlic cloves
- 3 garlic cloves
- 0.5 green bell pepper
- 0.5 green bell pepper
- 0.5 green bell pepper
- 0.5 red bell pepper
- 0.5 red bell pepper
- 0.5 red bell pepper
- 2 cdtas tomato concentrate
- 2 cdtas tomato concentrate
- 2 cdtas tomato concentrate
- 1 vaso white wine
- 1 vaso white wine
- 1 vaso white wine
- al gusto parsley
- al gusto parsley
- al gusto parsley
- al gusto salt
- al gusto salt
- al gusto salt
- al gusto pepper
- al gusto pepper
- al gusto pepper
- extra virgin olive oil
- extra virgin olive oil
- extra virgin olive oil
Equipment
potstrainerpanimmersion blenderknife
Tips
- Do not boil the shrimp heads for more than 25 minutes to avoid unpleasant flavors.