Fuera de Serie case lithographed

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Fuera de Serie case lithographed

In this selection "Fuera de Serie (Outstanding Series), by Luis Escuris Batalla, only the pieces with best size and texture are chosen, in perfect combination with a very different wine, delicate and unique as Terra do Gargalo, produced by the designer Roberto Verino. A luxury brought to you by GourmetVip.

1. Luis Escurís Batalla Tinned food,Fuera de Serie (Outstanding) selection (12 uts): · Mussels fried with olive oil (2 uts) · Octopus in Olive Oil (2 uts) · Tuna belly in olive oil "Ventresca" (2 uts) · Squid in its own sauce (2 uts) · Queen Scallops in king scallop sauce "Zamburiñas" (2 uts) · Sardines in Olive Oil (2 uts)

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Why in GourmetVip - Conservas Escuris

Coming directly from the Rias Baixas, selected "Fuera de Serie" by Luis Escuris Batalla homemade preserves are the highest quality preserves of our cuisine.

Using the larger and best texture seafood, elaborate the preserves by hand and present them as no one has done before, results in a product created for the enjoyment of the most discerning palate.

No wonder that have made ??a significant dent in the national and international market and now we want to bring it to your home.

A preserves "Our of the Charts"

Luis Escuris Canned Preserves have always had the ultimate goal to get a top quality product.

Just enjoy your cans of mussels, which only choose those best size and texture, which are fried gently in a good olive oil and subsequently handled with care until the end of its packaging, to understand how their good work is supported by Galicia Quality assurance.

They make all their preserves in the Ria de Arosa, the heart of the Rias Baixas. His mouth opens between the tips Covasa, north, and San Vicente, to the south. Inside are numerous islands and islets of exceptional beauty Illa Sálvora highlighting the entry in the Illa de Arosa in its central and Cortegada in substance, in contact with the mouth of the Ulla river, by land Carril. Precisely the latter was donated to the early twentieth century to the residence of King Alfonso XIII. It is normal in a setting like this will draw some of the finest jewels of the sea of our cuisine.

Ría de Arosa, Rías Baixas.

GourmetVip Tips

This time, we suggest a recipe with which you will make your mouth water: Rice with Prawns and Cockles in Brine.

Ingredients (serves 4)

3 cloves of garlic

1 onion

2 ripe tomatoes

1 dash of white wine

6 cups of brown rice

1 tablet of fish stock broth (or natural fish stock)

1 measure of rice (ideal 1 cup)

1,5 measures of water (1,5 cups)

1/2 kilo of prawns

3 cans of clams with garlic (if you do not like spicy as au naturel)

1 lemon

Preparation

It stir fry minced garlic and onion, when transparent add the tomato and wine, decreases slightly and stir the rice into the mix. Then add the water with the fish stock and water from cockles cans, and cook over medium-low heat so that it is heavvy moist. Five minutes before the end of cooking, add the peeled prawns and lemon juice, and a minute before the cockles. Cover with a cloth and ready 5 minutes.

Exquisite!

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Fuera de Serie case lithographed

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