Calamar y gambas con calabaza sobre arroz

Hey everyone, it is John, welcome to our recipe site. Today, we're going to make a special dish, Calamar y gambas con calabaza sobre arroz. It is one of my favorites food recipes. For mine, I'm gonna make it a little bit tasty. This is gonna smell and look delicious.

Calamar y gambas con calabaza sobre arroz is one of the most well liked of recent trending foods on earth. It is appreciated by millions every day. It is simple, it is fast, it tastes yummy. They are fine and they look wonderful. Calamar y gambas con calabaza sobre arroz is something which I have loved my entire life.

Many things affect the quality of taste from Calamar y gambas con calabaza sobre arroz, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Calamar y gambas con calabaza sobre arroz delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Calamar y gambas con calabaza sobre arroz is 2 personas. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Calamar y gambas con calabaza sobre arroz estimated approx 40 min..

To begin with this particular recipe, we must prepare a few components. You can have Calamar y gambas con calabaza sobre arroz using 9 ingredients and 10 steps. Here is how you can achieve that.

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Ingredients and spices that need to be Make ready to make Calamar y gambas con calabaza sobre arroz:

1. 200 gr. calamarasitos limpios
2. 200 gr. colas de langostinos
3. 200 gr. calabaza
4. 1 cebolla
5. 3 cucharadas aceite de oliva virgen extra
6. 3 cucharadas vinagre de manzana
7. 2 cucharadas almendras picadas tostadas
8. 1/2 cucharadita tomillo seco
9. sal gruesa

Steps to make to make Calamar y gambas con calabaza sobre arroz

1. Corta los calamaracitos en trozos pequeños.
2. Pela y pica la cebolla. Vierte el aceite en un cazuela y deja calentar. Echa la cebolla picada y espolvorea una pizca de sal. Remueve de vez en cuando hasta que la cebolla empieza a tomar color transparente.
3. Pela y corta la calabaza en dados no muy grandes.
4. Agrega sobre la cebolla los trozos de calamaracitos y los langostinos. Remueve hasta que desaparece el agua que suelta. Vierte el vinagre de manzana y deja evaporar el alcohol.
5. Agrega la calabaza cortada y remueve unos 2 minutos.
6. Cubre los ingredientes con agua. Cuando empieza hervir, agrega el tomillo seco y baja el fuego. Deja reducir la salsa y rectifica de sal.
7. Mientras, vierte 500 ml de agua en un cazo y deja calentar.
8. Agrega el arroz blanco, remueve y añade una pizca de sal. Deja cocer 18 minutos.
9. Pasado este tiempo, aparta el cazo del fuego y vierte el arroz en un colador.
10. Reparte el arroz en dos boles. Encima vierte los calamaracitos y langostinos con calabaza. Espolvorea por encima las almendras picadas.

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