The quality is as important as knowing how to cook it to its point so that it is juicy and salty.

The salt must in all cases be coarse salt (fine table salt is not worth it) many years ago they used sea water, and   they did not add salt, currently in addition to the fact that on many occasions it is not possible to dispose of sea water directly, the salubrious conditions of sea water are normally not the most suitable for its consumption. If you do not have a weight at hand, it will be calculated with a soup spoon, since one soup spoon of salt equals 15g.

The cooking time can vary depending on the size of the piece, this table refers to medium sizes, when cooking the shellfish, it will be necessary to take into account if it is alive or dead, if it is alive it will always be necessary_cc781905-5cde -3194-bb3b-136bad5cf58d_ Do it in cold or lukewarm water, except for shrimp and barnacles, which are always  put in boiling water and cover with a clean kitchen cloth if you want to eat them lukewarm , so that they do not lose the temperature.

​

TRICKS FOR COOKING SEAFOOD

​

If the shellfish is already previously cooked and stored in the refrigerator, we must remove it at least half an hour before from the refrigerator so that it reaches room temperature and thus all its flavor can be appreciated, since it is lost when cold.

​

HOW TO COOK PRAWNS, PRAWNS AND SPOTS:

​

​

The amount of water will be approximately 3 liters for each kilo of shellfish. You will know that they are at their cooking point in addition to the tonality of their shell, because raw or frozen when you put them in the water they will go to the bottom and when they are cooked they will float to the surface. For them to peel very well, the trick is that all we do is remove them from the heat, put them in a bowl with at least a liter and a half of water and plenty of ice and  the same amount of salt as we use to cook them, the sudden change in temperature makes their meat contract and it is much smoother  making them much easier to peel  and/or cut.

​

HOW TO COOK CRAB, LOBSTER, COCKFISH, LOBSTER:

​

To prevent them from losing their legs during cooking, if the piece is alive, it will have to be put in the saucepan when the water is still cold/lukewarm. In both cases (alive or dead) the cooking time once it starts to boil will be the same.

​

HOW TO COOK BARNACLES AND SHRIMPS:

​

It is recommended to eat them warm, and being a shellfish that takes a minute to cook, it is recommended to do it at the last moment and covered with a kitchen cloth so that they do not lose too much temperature. Once served in the container, the best thing to choose so that they do not lose heat is to take them one by one from the source, since if we serve them on the plate they will stay cold in less than a minute.