Fish and seafood

We offer you the most interesting recipes of the best Spanish chefs, prepared with our artisanal fish and seafood.

Fish and seafood are low-calorie foods. They contain high amounts of polyunsaturated fatty acids and essential fatty acids such as omega 3 (healthy fats).

As for the vitamins and minerals that these foods provide, fish is rich in B vitamins and minerals such as iodine, calcium, phosphorus and selenium.

Seafood is rich in minerals such as calcium, iron, iodine, zinc, selenium, phosphorus and potassium.

In addition to all these benefits that eating fish and seafood brings to our health, they are tasty and easy to digest foods. They are also easy to prepare and can be prepared in many ways: grilled, baked, salted, in soups, creams, grilled?

Here is a list of fish and seafood recipes that you should not miss.

Recipe for fever with boiled potatoes – Karlos Arguiñano

Fish and mussels Carlos Arginiano prepares the recipe for Bakalao with boiled potatoes in his TV show Cocina Abierta: a delicious fish dish prepared in a healthy way. Ingredients (4 … Read more

Hake suket with squid and shrimp. – 55000 Recipes by Anna

Hake suket with squid and shrimp. Contents of this recipe Presentation Ingredients Videoreceta Preparation Hake squid with squid and shrimp .: Presentation Hake Sucket is a seafood stew of humble … Read more

Piquilo peppers stuffed with salmon

Piquilo peppers stuffed with salmon Now is your time. 55000 Recipes

Salted mussels

The Galician Mexilon with a designation of origin is the mollusk par excellence. It has been farmed in this region of northern Spain for more than sixty years and has … Read more

Recipe for risotto of mussels and wild mushrooms – Josetxo Calvo

Rice and cereals Josetxo Calvo prepares the risotto from shrimp, wild asparagus and mussel cheese in a green sauce, a dish specially created for athletes. Ingredients (1 person): 150 g … Read more

Sea spaghetti, algae with a delicate taste

I came across these dehydrated seaweed “Sea Spaghetti” or Himantalia Elongata … It was in a large wholesale area (Makro), visiting the vegetable area, I found several shelves full of … Read more

Rice recipe with mussels and vegetables – Karlos Arguiñano

Rice and cereals Recipe for rice with mussels and vegetables, prepared by Karlos Arguiñano, a complete, rich and well-founded dish. Ingredients (4 pcs.): 300 g SOS bomb rice 24 mussels … Read more

Thai sauce, one of the most famous recipes in Thai cuisine.

“Thai sauce” is one of the most famous recipes in Thai cuisine. Thai cuisine is very rich in flavors, ingredients and many blends of flavors that lead to dishes with … Read more

Seafood recipe with rice – Karlos Arguiñano

Rice and cereals In the TV program Cocina Abierta by Karlos Arguiñano, our chef prepares the exquisite recipe Marinero Rice, delicious! Ingredients (4 people): 300 g shiny Sabroz rice 1 … Read more

Recipe for rice with mussels and mussels – Karlos Arguiñano

Rice and cereals Carlos Arginiano prepares the full recipe for rice with mussels and mussels in his TV program 55000 Recipes, impossible not to try it! Ingredients (4 people): 300 … Read more

Fideuá recipe with squid and shrimp – Karlos Arguiñano

Rice and cereals In his TV show Cocina Abierta, chef Carlos Arginiano prepares the summer and traditional Fideuá recipe with squid and shrimp, delicious and easy to prepare! Ingredients (4 … Read more

Rice with carrots and mussels recipe – Karlos Arguiñano

Rice and cereals Carlos Arginiano prepares an exquisite and delicious recipe for rice with carrots and mussels in the 55000 Recipes program. Ingredients (4 people): 300 g SOS round rice … Read more

Rice with mussels and asparagus – Recipe by Carlos Arginiano in 55000 Recipes – 55000 Recipes

Rice with mussels and asparagus - Recipe by Carlos Arginiano in Open Kitchen - Hogarmania

Rice and cereals Chef Carlos Arginiano prepares a delicious recipe for rice with mussels and asparagus: rice broth, which thanks to its ingredients will provide a pleasant experience. Ingredients (4 … Read more

Pumpkin cream with shrimp

Lately we are at home, we do not stop and recipes like this Pumpkin Cream with Shrimp help us a lot to restore energy. Between work, taking the kids to … Read more

Black rice with squid and shrimp – Recipe by Carlos Arginiano in 55000 Recipes – 55000 Recipes

Black rice with squid and shrimp - Recipe by Carlos Arginiano in Open Kitchen - Hogarmania

Rice and cereals Black rice with squid and shrimp, prepared by Karlos Arguiñano, a recipe for rice in the style of “sailor” thanks to squid and shrimp, in which the … Read more

Creamy rice with sea fish and shrimp, easy and delicious!

Rice and cereals Don’t miss the recipe that will make most rice cookers fall in love. Try this delicious plate of creamy rice with seafood and fish and enjoy its … Read more

Creamy octopus rice 55000 Recipes

Rice and cereals Dare to try spectacular rice with a unique and unsurpassed taste. Lovers of creamy rice will love it! Most rice dishes love this recipe made with wild … Read more

Cod omelets, the Andalusian recipe by Carlos Arginiano

Fish and mussels Carlos Arginiano teaches us how to make cod omelets, a simple and traditional dish, but at the same time different and above all … delicious! Perfect idea … Read more

Rice with salmon, very creamy! | 55000 Recipes

Rice with salmon, very creamy! | Open kitchen

Rice and cereals If you are a lover of rice and at the same time love creamy textures, this dish we offer will become your favorite! We combined the taste … Read more

Enjoy the best cuisine with 55000 Recipes

In gastronomy, a cookbook, a recipe or simply a recipe is an organized description of a culinary process. It usually consists first of a list of necessary ingredients, followed by a Set of instructions according to which a particular dish or beverage is to be prepared. It often contains a list of appropriate utensils for preparing the dish. Sometimes it includes a social and historical description that motivates the recipe.

Recipes may have been passed down through the history of nations from generation to generation, through oral tradition, or written down in cookbooks or recipe books. This accumulated knowledge is an important part of the culture of a human group, and its evolution allows us to understand the changes to which the culture is subject. Its use in sociological and anthropological studies or in history allows us to learn about the culinary conditions, tastes and influences of a given period. In the 21st century, culinary recipes often appear in the media, for example in television programs, magazines, newspapers and blogs.

History

One of the earliest known records of recipes dates back to 1600 B.C., in the form of a clay tablet from southern Babylonia, with cuneiform writing and expressed in Akkadian. The Greeks had specialized culinary writers, such as the poet Archeostratus and the prolific food writer Timachides of Rhodes. None of their recipe books survive today. One of the earliest cookbooks known in the West is De re coquinaria, written by the Roman cook Marcus Gavius Apicius.

The name «recipe» comes from the Latin recipere, which means «to give» or «to receive». Originally, culinary practices were described in recipe texts as a set of instructions. The earliest medieval cookbook is a 13th-century German manuscript. Spanish cuisine has one of its earliest cookbooks in the Libre del Sent Soví of 1324.
In Europe, French chefs Antonin Carême and Georges Auguste Escoffier began to define cooking techniques, and one of their tasks was to collect and systematize culinary practices. In North America, Isabella Beeton wrote her Book of Household Management in the late 19th century, one of the first modern cookbooks. The anthropological phenomenon of culinary recipes as cultural transmission was explored by Claude Lévi-Strauss in Les mythologiques: L’origine des manières de table. In the 1960s, television shows showed how to cook.

Culinary recipes before the 20th century had a more narrative structure, which allowed for some parallel literary creation. It is in the early decades of the 20th century that a distinct ingredient/process structure emerges in the description of culinary recipes. While the oral tradition crystallized in culinary literature in the form of cookbooks written from the 18th century onwards, in the 20th century, recipes were described in television shows, in magazines and were also very popular on various specialized blogs.

Features

There are specific rules and standards for writing recipes. If a recipe is intended for the general public, it must be written in plain language. In many cases, they assume a basic knowledge of cooking techniques. Recipes are usually grouped according to main ingredients, preparation method, country, etc.

Formal recipes include as elements

– The name of the dish with an indication of its origin.

– The preparation time and sometimes the complications have been appropriately evaluated on a scale. In general, units of time expressed in minutes, at most hours, are used to describe the time to prepare a dish. The complexity of a dish is usually a combination of the number of ingredients, the number of procedures and the time required for preparation. If a dish needs time before serving, it is a good idea to include it in this introductory section.

– Provide a list of the ingredients needed, indicating their quantities or proportions. International, local or even culinary units of measure are usually used . From the list of ingredients and their quantities in relation to the number of portions to be prepared, the number of final portions is expressed and, if a different quantity is required, the rules of proportionality are applied. Ingredients are listed in order of use. When the availability of ingredients is limited, substitute ingredients are usually required. Also, dictionaries are often referred to for unknown ingredients.

– Tools needed for preparation. This description is not common in most texts. It can be inferred from the process description. A professional recipe includes the size of the containers to be used.

– The steps to be performed in chronological order. This process sequence begins with the indication of the procedures for preparing the ingredients and ends with the tasks of final presentation and placement on the table. It usually has a numbered structure, with each step included at each point.

In recipes published in books or cookbooks, there is usually a photograph of the dish already assembled and usually already decorated to show to guests. Sometimes a sequence of the main procedures is given. To increase the didactic value of the recipe, information on how to choose good ingredients and details on the quality of the ingredients are usually included. If the reader is unfamiliar with the ingredient mentioned, provide tips on where to find it. Providing some details about unusual cooking techniques used can help the reader reproduce the recipe.

Recipes sometimes include the total number of calories to be taken in the recipe as well as any nutritional information. For culinary recipes, it is generally less desirable to know the historical, sociological origins of the dish. And the recipe is supposed to be sent to the person who tells how to prepare it.

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