Carbonara Of The Sea!!!

nevercrazyenough    Februari 15, 2023    Recipes    Comment   

Hey everyone, I hope you are having an amazing day today. Today, we're going to make a distinctive dish, CARBONARA of the SEA!!!. It is one of my favorites. This time, I am going to make it a little bit unique. This is gonna smell and look delicious.

CARBONARA of the SEA!!! is one of the most favored of current trending meals in the world. It is simple, it is quick, it tastes delicious. It's appreciated by millions daily. They are fine and they look fantastic. CARBONARA of the SEA!!! is something which I've loved my whole life.

Many things affect the quality of taste from CARBONARA of the SEA!!!, 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 CARBONARA of the SEA!!! delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To get started with this particular recipe, we must first prepare a few components. You can cook CARBONARA of the SEA!!! using 23 ingredients and 11 steps. Here is how you can achieve that.

Serves 4-6

Ingredients and spices that need to be Prepare to make CARBONARA of the SEA!!!:

1. seafood
2. 300 grams raw prawns, shells removed
3. 2 skinless salmon portion (250g each roughly) cut into lrg chunks
4. 300 grams scollops
5. 500 grams small clams/pippies
6. 2 squid tube, cut into rings
7. 1/2 cup white wine
8. sauce
9. 50 grams unsalted butter, cubed
10. 1/2 cup white wine (optional) but recommended
11. 6 eggs, separated
12. 1/4 cup parsley, chopped finely + extra for serving
13. 1 salt and pepper
14. prawn shells
15. extra
16. 3 bacon rashes, roughly diced
17. 1 red onion, chopped
18. 3 garlic, crushed
19. parmesan cheese
20. 1 lemon, quartered for serving
21. plain flour
22. olive oil
23. 400 grams linguine pasta

Steps to make to make CARBONARA of the SEA!!!

1. In a large fry pan, med-high heat, drizzle some olive oil then add the bacon, onion and garlic. Cook until soften but not crispy. Remove and place into a bowl.
2. In same pan add the prawns, salmon and scollops. We're needing a nice brown colour but also slightly undercooked. Then set aside, on a plate.
3. Still in the same pan. Save the juices from the seadfood. Add the prawn shells and cook off while crushing them. 20 minutes. With the lid on to produce liquid. Add the wine. Cook for another 10 minutes to cook off the alcohol and also still crushing the prawn shells to bring out maximum flavour. Strain in fine strainer, discard the shells. Add stock back to pan.
4. Meanwhile, in a large pot, boil salted water. Add pasta, cook until al dante (slightly undercooked).
5. Sauce- Reduce the heat. Remove pan from heat to cool slightly then add the egg yolks and wisk. Then place back onto low heat and continue to whisk for roughly 10-15 minutes or until sauce thickens. Every now n then take pan off heat to control the temperature. Needs to be quite thick. Once thickened, slowly add the butter, cpl cubes at a time and whisk. Turn heat off.
6. Meanwhile dry the squid rings thoroughly with paper towel. In a bowl, add flour and season. Toss the squid rings thoroughly and remove. Shake off any excess flour. Cook in batches in a deep fryer or shallow fry on the stove, until golden. Remove and drain on paper towels.
7. Drain pasta.
8. In the pot used for the pasta, med-high heat. Put in the clams/pippies and the wine. Lid on. Steam. Tossing gently every minute. Remove opened pippes. Lid on and shake. Repeat. Discard any unopened pippies after 10 minutes (if frozen) 5 minutes (if not frozen). Add 1/4 to 1/2 cup of the liquid to the sauce to thin it. Stir, taste and season if needed. Stir in the parsley and the onion, bacon mixture.
9. Add pasta, the rest of the seafood (except squid) to the sauce and toss gently. Add more pasta water if needed.
10. Pour on to a large platter and place the squid rings on top. Grate over some parmesan cheese and sprinkle over extra parsley and lemon quarters. Serve immediately.
11. Note: if the sauce is to rich for your liking then add a teaspoon of sour cream. I also served this with crispy salmon skin and spring onions.

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So that is going to wrap this up with this exceptional food Simple Way to Make Favorite CARBONARA of the SEA!!!. Thank you very much for your time. I am confident you can make this at home. There's gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!