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Pulpo al Guajillo with Shrimp

10 mins
30 mins
Low
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If you have a craving for octopus and shrimp, this dish is based on Puree Natural Tomato Puree with guajillo chili rings, a touch of white wine, paprika and butter. Adding a little acidic lemon yellow flavor that is ideal to accompany the seafood.
Learn more about Del Fuerte

Ingredients

8 portions
  • 3 tablespoons butter
  • 2 cloves garlic, finely chopped
  • 1/2 white onions, finely chopped
  • 3 guajillo chilies, guajillo chile cut into rings for preparation and decoration
  • 1/4 cups parsley, finely chopped
  • 1/2 cups white wine
  • 15 shrimps, cleansed
  • 1 kilo octopus, cooked and cut into pieces
  • 1 cup Pure Natural Tomato Puree®
  • 1 yellow lemon, juice and half to serve
  • 2 tablespoons paprika
  • 1 pinch salt
  • 1 pinch black pepper
  • 1 serrano pepper, sliced ​​to decorate
  • 1/2 cups cherry tomato, cut in half

Preparation

Heat a large skillet over medium heat, add butter, garlic, white onion. Cook until it becomes transparent and bright. Add the guajillo chili rings and the chopped parsley so that it starts to release its aroma, add a little white wine and let it cook for 3 minutes.
Add the shrimp and octopus, then the Fuerte Natural Tomato Puree® and continue cooking for 3 minutes until it boils.
Season with paprika, salt, lemon juice and pepper to taste.
Serve in a casserole dish with a little of the liquid, decorate with serrano slices, guajillo rings, cherry tomatoes and a half of yellow lemon.

PRESENTATION

Decorate with serrano slices, guajillo rings, cherry tomatoes and one half of yellow lemon.

TIPS

Reserve some complete octopus tentacles to decorate.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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Ratings (2)
Luis Morales
07/02/2019 10:17:22
Escribe un comentario...
Salvador Martinez
08/05/2018 01:33:06
Riquisima y facil

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