Cazuela de pulpitos y rape a la cúrcuma con judías tiernas

Hello everybody, I hope you're having an amazing day today. Today, I will show you a way to make a distinctive dish, Cazuela de pulpitos y rape a la cúrcuma con judías tiernas. One of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

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Many things affect the quality of taste from Cazuela de pulpitos y rape a la cúrcuma con judías tiernas, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Cazuela de pulpitos y rape a la cúrcuma con judías tiernas delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Cazuela de pulpitos y rape a la cúrcuma con judías tiernas is 4 raciones. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Cazuela de pulpitos y rape a la cúrcuma con judías tiernas estimated approx 40 min.

To begin with this particular recipe, we must first prepare a few components. You can have Cazuela de pulpitos y rape a la cúrcuma con judías tiernas using 13 ingredients and 9 steps. Here is how you cook it.

Ingredients and spices that need to be Make ready to make Cazuela de pulpitos y rape a la cúrcuma con judías tiernas:

1. 1 kg pulpitos limpios
2. 3 colitas de rape
3. 2 cebollas
4. 5-6 gambas
5. 1 diente ajo
6. 2 patatas medianas
7. 1 c.s. carne de ñora
8. 40 ml vino blanco
9. 1 puñado judías tiernas finas congeladas
10. 1 c.s. cúrcuma
11. 1 c.s. jengibre molido
12. 1 c.p comino molido
13. Harina

Instructions to make to make Cazuela de pulpitos y rape a la cúrcuma con judías tiernas

1. Picamos bien finas las cebollas y el diente de ajo y los cuerpos de las gambas. Con las cabezas y pieles hacemos una glasé espesa como os indico en varias recetas ya puestas por aquí.
2. Mezclamos las especias. Pelamos y cortamos las patatas en trozos grandes. Las salpimentamos y pasamos por la mezcla de especias. Las doramos en una cazuela a fuego vivo unos 3 o 4 minutos por cada lado con aceite que cubra toda la superficie de la cazuela. Reservamos.
3. Añadimos a lo que quede de especias un poco de harina. Sino hay mucha ponemos más en la misma proporción.
4. Quitamos la espina del rape y cortamos en trozos de bocado. Salpimentamos y pasamos por la mezcla de especias y harina y sellamos en la cazuela 1 minuto. Reservamos.
5. Bajamos el fuego de la cazuela y añadimos las cebollas, las gambas y el ajo picado y dejamos que se poche muy bien. Cogerá un color dorado de las especias.
6. Cuando las cebollas estén pochadas comprobamos el nivel de aceite. Si tiene demasiado lo decantamos. Agregamos la demiglace de las gambas.
7. Añadimos los pulpitos muy limpios y tapamos. Dejamos cocer a chup chup suave unos 40 minutos aproximadamente. Lo que tardaran en quedar tiernos. No creo que sea necesario añadir líquido porque sueltan mucha agua.
8. A los 20 minutos añadimos las patatas reservadas.
9. Cuando esté todo tierno, apagamos el fuego y añadimos el rape y las judías cocidas. Con el calor residual y dejándolas 5 minutos de reposo se acabará de hacer. ¡Listo!

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