Crustacean Catalan is a seafood recipe ideal for a starter, a second course or a complete main course, it just depends on the quantities.
You can choose the type of crustacean to use: simple unfrozen shrimps, prawns and king prawns, lobsters and homarus lobsters .
Delizia Estense Agrodolce di Montegibbio Bianco is perfect for this type of recipe thanks to its delicate taste.
Clean the crustaceans and incise the carapace to extract the black filament. This will be useful to open them up during cooking and shelling them easier. Plunge them into boiling water for just a few minutes, let them cool slightly to shell them.
Cut the tomatoes and the boiled potatoes, finely slice the Tropea red onion.
Pour the Delizia Estense’s Montegibbio bianco, the extra virgin olive oil and a pinch of salt into a bowl. Stir with a whisk to form the vinaigrette. Cut the crustaceans in small pieces and place them in the bowl to season and mix them with vegetables.
The name of the Crustacean Catalan suggests Spanish influences, but the origins are not certain. In Catalonia, several recipes are called "Catalan" and contain a wide variety of ingredients. In Italy, this dish is widespread along the coast, particularly in Alghero, a Sardinian city where a dialect of Catalan origin is still spoken.