Creamy Butifarra Sausage Stewpot with Seafood
In our series of mediterranean recipes in accordance with the mediterranean diet we recommend trying this quick and delicious spanish recipe.
The Butifarra is a typical sausage from rural Catalonia. It is based on ancient recipes, of the “botulu” Roman sausage, made of different raw pork cuts and spices.
In this recipe you’ll cook a creamy stewpot with Butifarra sausage and seafood.
|Prep Time||–||Cook Time|
|10 mins||20 mins|
Servings: 4 people
- 4 Butifarra Negra Sausages
- 8 Mediterranean Prawns
- 100gr Marcona Salted Almonds
- 250gr Heavy Cream
- 1 Onion
- 1 Garlic clove
- 50 ml 100% Arbequina Olive Oil
- 100gr Manchego Cheese
- 400 gr Flatbread
- Salt and Pepper to taste
- Peel the sausages and the prawns and set aside (It’s important to preserve the peelings and heads of the prawns).
- Crush the almonds and set aside.
- Chop the onion into a small cubes.
- Chop the garlic clove into small bits.
- Use a clay pot, adding the olive oil. Once at high temperature, add the heads and the prawn peelings, letting them fry during 2 minutes. Meanwhile crush the heads so that they release all juices.
- After two minutes, remove the heads and peelings and proceed to add; olive oil, the onion cubes, salt and pepper. Sauté everything until it becomes golden, at which time, add the garlic and the chopped almonds.
- Once everything has acquired a homogeneous colour, add the crumbled sausage and the prawn tails, frying the whole mix during 4 minutes at medium fire.
- Add the cream, shake the claypot a little so that the content comes together. Boil for about 4 minutes over high heat.
- Cover the clay pot with Manchego cheese and place it in the oven at 250 degrees, just until the cheese becomes golden.
- Serve with thin bread loaves, having previously lightly coated the loaves with garlic and olive oil.