Seafood: cooking time

To prepare a good seafood platter, the only thing you need to worry about is getting the best products of the sea, for example in food markets or the hatcheries in Vigo’s fish market. Follow these steps for a great result!

Ingredients: seafood, water, sea salt, bay leaf.

How to cook seafood: put the live seafood in a pot with abundant cold water (preferably sea water or, alternatively, water with lots of coarse sea salt). Add a bay leaf, put the pot on the fire and when it boils cook for the time required by each type of seafood.

If the seafood is not alive or frozen, wait until the water is hot before placing it into the pot.

Finally, drain the water thoroughly and serve cold.

Tips and recommendations: 


Type of seafood

grams of salt/litre (35oz) of water

Minutes

Medium crab

60 (2 ozs)

20

Large crab

60 (2 ozs)

25

Prawn

60 (2 ozs)

1 or 2

Large spider crab

60 (2 ozs)

20

Medium spider crab

60 (2 ozs)

18

Large crayfish

60 (2 ozs)

1 and 1/2

Large prawn

60 (2 ozs)

3

Medium lobster

60 (2 ozs)

20

Large lobster

60 (2 ozs)

30

Medium king prawn

60 (2 ozs)

1 and 1/2

Large king prawn

60 (2 ozs)

2

Medium clawed lobster

60 (2 ozs)

25

Clawed lobster

60 (2 ozs)

30

Small velvet swimming crab

60 (2 ozs)

6

Large velvet swimming crab

60 (2 ozs)

8

Barnacle

60 (2 ozs)

1 or 2

Photo gallery: 
Turismo de Vigo