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Fish & seafood
Prawn caldereta
Seafood prawn caldereta with potato and a touch of brandy.
Gluten-free
Ingredients
- 500 g prawns
- 500 g potatoes
- 1 onion
- 1 green pepper
- 2 garlic cloves
- 1 ripe tomato
- 30 g brandy
- 1 teaspoon sweet paprika
- 1 pinch of saffron
- 40 g extra virgin olive oil
- 700 g fish stock
- Salt to taste
Step-by-step
Choose your robot:
- Peel the prawns and reserve the heads and shells.
- Put the heads and the oil in the mixing bowl and saute 5 min/120°C/speed 1. Strain and reserve the oil.
- Return the strained oil to the mixing bowl, add the onion, the pepper, the garlic and the tomato and chop 4 sec/speed 5.
- Saute 8 min/120°C/spoon speed and add the paprika and the saffron 1 min/100°C/spoon speed.
- Pour in the brandy and program 2 min/100°C/speed 1 without measuring cup to evaporate the alcohol.
- Crack the potatoes, add them with the stock and program 20 min/100°C/reverse/spoon speed.
- Check that the potatoes are tender; if not, add a few more minutes.
- Add the peeled prawns and program 4 min/90°C/reverse/spoon speed.
- Let it rest 5 minutes with the lid on and serve the caldereta hot.
Tips
- The oil from the heads concentrates all the seafood flavor.
- Do not overcook the prawns so they stay juicy.
- Serve with bread so as not to leave any broth behind.
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