Imagineaza-ti fructe de mare proaspete, rumenite usor in tigaie, imbracate intr-un sos cremos si catifelat de unt si vodca, atat de delicios incat vei dori sa-l savurezi pana la ultima picatura cu o bucata de paine calda si crocanta. Fructe de mare cu sos de vodca si unt sunt preparatul care va transforma orice cina intr-un festin culinar memorabil. Incearca aceasta reteta savuroasa si bucura-te de o experienta gastronomica absolut delicioasa!

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NGREDIENTE (pentru 2 portii)

• 250 grame creveti decorticati
• 250 grame inele de calamar
• 200 grame tentacule caracatita prefiarta
• 1 lingurita boia dulce
• 1 lingurita pudra de usturoi
• 1/2 lingurita piper
• 1 lingurita ulei de masline
• 100 grame unt
• 1 salota sau o 1 ceapa rosie mica
• 6 catei de usturoi
• 1 lingurita fulgi de chilli
• 1/4 cana vodca
• 3/4 cana supa de pui Zwup
• 1 lingura suc de lamaie
• 2 linguri patrunjel verde tocat marunt

Punem fructele de mare intr-un bol incapator. Le condimentam delicat cu sare, piper proaspat macinat, boia dulce si pudra de usturoi. Amestecam cu grija si lasam la frigider aproximativ 30 de minute pentru a permite aromelor sa se intrepatrunda armonios.

Intr-o tigaie incingem uleiul de masline impreuna cu 20 g de unt. Adaugam fructele de mare treptat, intr-un singur strat, si le gatim aproximativ 1 minut pe fiecare parte, pana devin aurii. Le scoatem intr-un bol si le pastram deoparte.

Reducem focul la intensitate medie si adaugam in tigaie usturoiul si salota tocate fin. Le sotam usor timp de 1 minut, amestecand frecvent, apoi incorporam fulgii de chili si putina sare. Stingem totul cu vodca si lasam sa fiarba bland timp de 3 minute, amestecand delicat cu o lingura pentru a desprinde bucatile caramelizate de pe fundul tigaii.

Adaugam supa si aducem compozitia la punctul de fierbere, lasand-o sa fiarba linistit inca 5 minute pana cand sosul capata o consistenta usor cremoasa. Incorporam apoi, pe rand, cate 20 g de unt, in patru transe separate, amestecand continuu si adaugand urmatoarea transa abia dupa ce precedenta s-a topit complet, obtinand astfel un sos fin si catifelat.

Adaugam inapoi fructele de mare in tigaie, lasandu-le sa se gateasca impreuna cu sosul inca 2 minute. La final, aromatizam preparatul cu suc proaspat de lamaie si patrunjel verde tocat marunt.

Servim fructele de mare alaturi de o bagheta proaspata, insotite de un pahar de Sauvignon Blanc Protocol de la Crama Stramutata – un vin racoritor si mineral, cu note delicate de flori de soc, agrise si ierburi salbatice, avand un final elegant si memorabil.

Detaliile video ale retetei:

Daca v-a placut reteta de Fructe de mare cu sos de vodca si unt, va invit sa incercati si:

English version

Drunken Seafood

Imagine fresh seafood, lightly browned in a pan, enveloped in a creamy, silky sauce made with butter and vodka, so delicious you’ll want to savor every last drop with a warm, crispy piece of bread. Seafood with vodka and butter sauce is the dish that transforms any dinner into an unforgettable culinary feast. Try this tasty recipe and enjoy an absolutely delicious gastronomic experience!

INGREDIENTS (for 2 servings)

• 250 grams peeled shrimp
• 250 grams squid rings
• 200 grams pre-cooked octopus tentacles
• 1 teaspoon sweet paprika
• 1 teaspoon garlic powder
• ½ teaspoon pepper
• 1 teaspoon olive oil
• 100 grams butter
• 1 shallot or 1 small red onion
• 6 garlic cloves
• 1 teaspoon chili flakes
• ¼ cup vodka
• ¾ cup chicken broth
• 1 tablespoon lemon juice
• 2 tablespoons finely chopped fresh parsley

Place the seafood in a large bowl. Season gently with salt, freshly ground pepper, sweet paprika, and garlic powder. Mix carefully and refrigerate for about 30 minutes to allow the flavors to blend harmoniously.

Heat olive oil along with 20 grams of butter in a pan. Add seafood gradually, in a single layer, cooking approximately 1 minute per side until golden. Transfer seafood to a bowl and set aside.

Reduce heat to medium, add finely chopped garlic and shallot to the pan, sauté gently for 1 minute, stirring frequently. Then incorporate chili flakes and a pinch of salt. Deglaze the pan with vodka and let simmer gently for 3 minutes, carefully stirring to release caramelized bits from the bottom of the pan.

Add chicken broth, bring the mixture to a boil, and let it simmer gently for another 5 minutes until the sauce achieves a slightly creamy consistency. Gradually incorporate the remaining butter in four separate batches (20 grams each), stirring continuously and adding the next batch only after the previous one is fully melted, achieving a smooth, velvety sauce.

Return the seafood to the pan, cooking together with the sauce for another 2 minutes. Finally, flavor the dish with fresh lemon juice and finely chopped parsley.

Serve the seafood with a fresh baguette and a glass of Sauvignon Blanc Protocol from Crama Stramutata – a refreshing, mineral wine with delicate notes of elderflower, gooseberry, and wild herbs, concluding elegantly and memorably.

If you enjoyed this Seafood with Vodka and Butter Sauce recipe, I invite you to also try Shrimps with Butter and Wine Sauce, Pulpo a la gallega or Baked Calamari with Tomatoes and Olives.

ENJOY OUR RIDE!

• Dei Frati Brasov – Specialisti in paste ca-n Italia
• Drob de pui
• Cartofi copti cu pui Kiev
• Varza rosie calita
• Crema de somon afumat cu mascarpone