Archive for category: Products

SARDUBES BREADED FRUED BREAD

Recipe breaded sardines accompanied by fried bread, garlic and green peppers, quick and easy dish to prepare.

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.

 

SOLE WITH PICKLED MUSHROOMS

Recipe sole accompanied by pickled mushrooms, healthy and easy dish preparar.Ingredientes (2 people):
2 soles (for serving)
300 g sliced ​​mushrooms
1/2 zucchini
1 carrot
2 cloves of garlic
Vinegar Garlic
extra virgin olive oil
salt
pepper
parsley
1 bay leaf
1 cayenne chilli
Preparation Recipe Flounder with pickled mushrooms:

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.

 

SQUID RED SAUCE

Recipe for squid in red sauce accompanied by toast. A dish prepared in the pressure cooker.
Ingredients (4):
Calamari 2-4 (depending on size)
2 onions
4-5 tomatoes (ripe)
2 dried tomatoes
4 cloves of garlic
1/2 cup txakoli
12 slices of bread
extra virgin olive oil
sugar
1 teaspoon paprika
salt
parsley
Preparation Recipe Squid in Red Sauce:

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.

 

GRILLED SAUTEED CUTTLEFISH

Recipe for sauteed cuttlefish plate accompanied with tomato vinaigrette and balsamic vinegar and fry vegetables: onion, green pepper …

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.

 

GRATINATED OCTOPUS SOFT WITH ALI-OLI

To prepare this recipe we have chosen in our references Chopping Octopus Cooked PESCAPISA, for your convenience, and you just have to open the tray of octopus and not to cut it, as it comes into slices 1 cm. “without a hitch”.
RECIPE FOR 4 PEOPLE
INGREDIENTS

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.

 

OCTOPUS WITH ALMOND CRUNCHY

To prepare this recipe is best to use Octopus Leg PESCAPISA. Within our extensive catalog of references we chose G pasteurized octopus leg, which would be enough to make this easy recipe and delicate
RECIPE FOR 4 PEOPLE
INGREDIENTS

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.

 

GRILLED OCTOPUS

To make this recipe we chose the octopus legs PESCAPISA product pasteurized and vacuum packed.

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.

 

Preparations for paella

PREPARATIONS FOR PAELLA
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Mediterranean frying

MEDITERRANEAN FRYING
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Octopus

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
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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
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GRILLED OCTOPUS
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