Surtidos de frutos secos para ensaladas (piñones, pipas, pipas de calabaza, tomatitos secos, etc.)
Hojas de rucula para la decoración
ELABORACIÓN DE GULAS CON GAMBONES «CRUNCH»
Empezaremos por pelar los gambones y reservarlos, las cabezas las sofreiremos apretándolas con una espátula para que suelten su jugo, en una cazuela con aceite de oliva, cuando se vayan tostando retiraremos parte del aceite que usaremos para las gulas y añadiremos un poco de vino blanco que dejaremos evaporar el alcohol y después agua y una hoja de laurel, salpimentaremos, y dejaremos cocer 15 minutos.
En una cazuela de barro (a ser posible) o sarten, se echa el aceite que habíamos retirado antes de freír las cabezas y cuando este caliente añadiremos los ajos en láminas junto con la guindilla,
Deja que se doren un poco, se añade el surtido de frutos secos y se dejan un par de minutos.
Echaremos las gulas moviéndolas para que no se peguen y añadiremos los gambones, unos troceados en rodajitas y otros enteros para decorar,
Remueve y salpica con el pimentón rojo y mueve de nuevo, para que el aceite coja el colorcito rojo, y añadimos unas 4 cucharadas del caldo de las cabezas (el resto nos vendrá de perlas para otra receta o arroz, pasta, etc), dejamos reducir y apagamos.
Terminamos rectificando de sal y pica el perejil (optativo), montamos y decoramos, yo añadi unas hojas de rucula,
Tomar calentitas., notaremos el toque cruch que nos dan las semillas, deliciosas.
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