Volovanes rellenos de langostinos al ajillo

Hey everyone, hope you are having an incredible day today. Today, we're going to prepare a special dish, Volovanes rellenos de langostinos al ajillo. One of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Volovanes rellenos de langostinos al ajillo is one of the most well liked of recent trending meals in the world. It is easy, it is quick, it tastes delicious. It's appreciated by millions every day. They are nice and they look wonderful. Volovanes rellenos de langostinos al ajillo is something which I've loved my whole life.

Many things affect the quality of taste from Volovanes rellenos de langostinos al ajillo, 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 Volovanes rellenos de langostinos al ajillo delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Volovanes rellenos de langostinos al ajillo is 4 raciones. So make sure this portion is enough to serve for yourself and your beloved family.

To get started with this particular recipe, we must first prepare a few components. You can have Volovanes rellenos de langostinos al ajillo using 11 ingredients and 7 steps. Here is how you can achieve it.

Como me gusta a mi un langostino jeje, y si es picante mejor, es por eso que pensé que estos os gustarían tanto como a mi, son fáciles y perfectos para una comida especial, vamos a la cocina.

Ingredients and spices that need to be Prepare to make Volovanes rellenos de langostinos al ajillo:

1. 8 a 10 volovanes
2. 1 kilo langostinos crudos
3. 1/2 litro fumet de langostinos
4. 1/2 litro leche
5. 6 dientes ajo
6. 2 guindillas
7. perejil picado
8. 100 gr harina
9. 100 gr mantequilla
10. sal y pimienta
11. aceite de oliva

Instructions to make to make Volovanes rellenos de langostinos al ajillo

1. Lo primero pelar los langostinos, usaremos las cáscaras para hacer el fumet, solo vamos a usar medio litro, el resto lo podéis congelar para un arroz, u otra preparación.
2. Para hacer el fumet, ponemos una olla amplia con fondo de aceite, cuando esté caliente añadimos un par de ajos y una hoja de laurel, cuando dore, añadimos las cabezas de los langostinos y machacamos para sacar el jugo, cuando estén doradas, añadimos un chorro de coñac, removemos un par de minutos y añadimos el agua, litro y medio, y dejamos cocer una media hora.Colar y reservar.
3. Picamos los langostinos en tres, dejaremos 10 o 12 enteros para decorar.
   Ponemos una sartén amplia con fondo de aceite y añadimos el ajo picado cuando esté el aceite caliente.junto con la guindilla.Yo lo pico junto en la picadora.
4. Salpimentamos los langostinos y añadimos a la sartén, los troceados y los enteros, perejil picado, le damos una vuelta y reservar.Los enteros reservar aparte.
5. Ahora hacemos la bechamel, calentamos en un cazo, medio litro de leche y medio de fumet, mientras se calienta, ponemos en otro cazo la mantequilla, cuando se derrita añadimos la harina de golpe y cocinamos un par de minutos, vamos añadiendo el caldo caliente sin dejar de mover y añadimos los langostinos, menos los enteros, hasta tener una crema espesa,
6. Rectificar de sal y apartar.Lo ideal es dejar la bechamel bien tapada para que no haga costra y rellenar justo cuando lo vayáis a comer, porque si no el hojaldre se hace blando, rellenáis, lleváis 3 minutos al gratinador y decoráis.
7. Servir al momento, yo puse un caviar de la pasión que compre en Lidl, que toque más bueno le da, y a disfrutarlo. Tevasaputar

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So that's going to wrap this up with this special food Simple Way to Prepare Any-night-of-the-week Volovanes rellenos de langostinos al ajillo. Thanks so much for reading. I'm confident that you will make this at home. There is gonna be interesting food in home recipes coming up. Don't forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!