Tallarines de calamar y wakame con huevo flor

Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to make a special dish, Tallarines de calamar y wakame con huevo flor. It is one of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.

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As for the number of servings that can be served to make Tallarines de calamar y wakame con huevo flor is 4 raciones. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this particular recipe, we have to prepare a few ingredients. You can have Tallarines de calamar y wakame con huevo flor using 17 ingredients and 5 steps. Here is how you can achieve it.

Ingredients and spices that need to be Prepare to make Tallarines de calamar y wakame con huevo flor:

1. 4 huevos
2. 1 calamar o pota
3. 1 bolsa ensalada de wakame
4. 1/2 kgr calabaza roja
5. 1 cebolla
6. 2 zanahorias
7. 25 ml nata líquida
8. 4 dientes ajo
9. 2 ramas perejil
10. 2 pimientos verdes
11. 45 grs jamón picado
12. 2 tomates de pera
13. 2 cucharadas pimiento choricero
14. 125 ml vino blanco
15. 4 sobres tinta de calamar
16. 1 cucharadita pimienta negra molida
17. 1 cucharadita curry

Instructions to make to make Tallarines de calamar y wakame con huevo flor

1. Para la crema de calabaza: limpiar la calabaza y cortarla en dados. Hacer lo mismo con la cebolla y las zanahorias y rehogar las en una olla con Aove. Cubrir con agua y cocer. Escurrir el agua de cocción y reservar por si queda muy espeso. Añadir la nata, la pimienta negra molida y el curry. Triturar fino. Reservar.
2. Para la salsa de tinta: En una cacerola dorar los ajos picados, añadir la cebolla y los pimientos verdes y dejamos pochar bien. Añadir el jamón serrano picado y rehogamos. Añadimos el pimiento choricero, el tomate triturado. Rehogamos. Diluimos la tinta de calamar en el vino blanco y agregamos al guiso. Cocinamos durante 10' y trituramos. Opcionalmente podemos agregar un vasito de fumet de pescado si queda muy espesa la salsa. Reservar.
3. Para los tallarines de calamar: Cortar el calamar congelado en aros muy finos con un cuchillo afilado. Dejamos descongelar lavamos y secamos. En una sartén ponemos un par de cucharadas de aceite de ajo y perejil y salteamos el calamar. Sacamos del fuego y mezclamos con la ensalada de wakame. Reservamos.
4. Para el huevo flor: Ponemos un trozo amplio de papel film sobre un aro metálico o un tazón. En el fondo ponemos unas gotas de aceite, pimienta negra, unas gotas de vinagre, un pellizco de sal y el huevo. Cerramos el papel film, atamos para conseguir una bolsita. Introducimos en agua hirviendo 4 o 5'.
5. Emplatar: En este caso mejor envasar, cogeremos una copa amplia tipo balón. En el fondo de la copa pondremos 3 cucharadas de la crema de calabaza, colocaremos el huevo flor, cubriremos con la salsa de calamar y sobre esta colocaremos los tallarines con wakame.

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