From time to time I enjoy re-reading cookbooks and culinary magazines, not only in search of healthy recipes but also to note tips that come in handy both for everyday cooking and for special occasions. The range is enormous, especially since foodies, cooks, pastry chefs and great chefs have brought their know‑how to the general public, and it’s easy to have some of their publications at home.
This is the case with Martín Berasategui and Las 1.150 recetas definitivas (Grijalbo, 2019), where you can find a wealth of practical information to put into practice whenever you need it. For example, how to boil shellfish properly, whichever type it is. And shellfish is a delicate product (and not exactly cheap) and can go wrong for a variety of reasons, including overcooking.
How to boil shellfish
Generally, cooking fish tends to feel more daunting than cooking meat. Perhaps because we are more familiar with the latter and it is easier to get right, whereas shellfish is more delicate and can overcook if we do not keep a close eye on timings.
When boiling shellfish, the San Sebastián-born chef distinguishes between whether it is alive or dead. In the first case, and regardless of the type of shellfish involved, it should be cooked in cold water to prevent the legs from detaching.
On the other hand, if the shellfish is dead, the process is different and you must heat a pan of water. It is when the water is boiling that you should add the shellfish and start counting the cooking time. Obviously, if the fish is frozen this will also be the step to follow.
Another important aspect is knowing when you will eat the shellfish. If it is to be served immediately, there is no need to chill it; on the contrary, if you are not going to consume it straight away, it is important to halt the cooking so it does not overcook. How to do it? The chef’s trick is to do it with “cold water with ice and a little salt, so that the shellfish does not taste bland; we are cooling it, not washing it”.
Among the most common questions raised when boiling shellfish is salt. How much salt is necessary to add to boil shellfish? The chef is clear: you must “add coarse salt at a ratio of 40 grams per litre of water.”
Seafood recipe ideas
What should you do with the shellfish once it’s cooked? You can serve it as is or add a few slices of lemon, mayonnaise or a vinaigrette to accompany. It will depend on which shellfish you are dealing with.
You can also incorporate it into other recipes, such as eggs stuffed with prawns as shown in the image above, a mussel pâté or a tasty and refreshing prawn and avocado ceviche, a quick, easy and light dish.
And don’t forget savoury pies such as the cold prawn and tuna pâté with avocado mayonnaise, one of my favourites for when hosting guests at home.
