Seafood cannelloni, quick and inexpensive

You will surprise at Christmas with these Quick and inexpensive seafood cannelloni. The name is very appetizing, but the best thing is that it will be the most popular seafood cannelloni. easy and cheap that you can imagine. It is true that we could complicate ourselves with an expensive recipe, with ingredients such as lobster, hake and make a very elaborate dish with its stock, its cognac and others ... and we could do it and it would be a luxurious dish. You will be surprised by how rich they taste!

But today I want to show you that at Christmas you don't always have to spend so much money or spend hours and hours in the kitchen to make a good dish. Or that sometimes we are traveling in family or village homes and we do not have access to buy fresh seafood.

That is why today we are going to make these cannelloni that are delicious and that are easy, fast and cheap. We will use ingredients from "walking around the house", at a good price and available anywhere all year round: such as prawns or prawns (which can be frozen), tuna, squid and canned mussels.

I have added a little truffle oil that gives the dishes a gourmet touch, different. It is an oil that I recommend to have at home if you like the taste. It is true that a bottle is not too cheap, but it spreads a lot. I guarantee it, because it has a powerful flavor so just a few drops or a splash is enough.

We are going to use precooked cannelloni what is this? They are cannelloni that already come with a rounded shape, which is perfect for filling because they also do not have to be cooked before like traditional cannelloni. They are already sold in any supermarket, just like lasagna plates. Whether we use cannelloni or precooked lasagna, it is a very comfortable option because it does not need previous cooking and to fill them they are perfect because it is only to fill a hard tube. However, they absorb much more liquid in the oven to hydrate and remain tender. Therefore, sometimes we get dry when baked or hard.

To avoid that, we are going to steam them for a few minutes in the varoma, to soften them so that they do not "eat" all of our bechamel sauce and remain juicy juicy inside.

Seafood Cannelloni

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You will surprise at Christmas with these Quick and inexpensive seafood cannelloni. The name is very appetizing, but the best thing is that it will be the most popular seafood cannelloni. easy and cheap that you can imagine.

• Irene Arcas

• Kitchen: Spanish, International
• Recipe type: pasta
• Calories: 430
• Rations: 12 pc

• Preparation time: 20M
• Cooking time: 30M
• Total time: 50M

Ingredients

Canelones

• 50 g leek
• 30 g olive oil
• 10 g truffle oil
• 200 g of peeled prawns / prawns
• 2 cans of mussels well drained (natural, Galician, pickled ...)
• 2 cans of squid well drained (I used in its ink, it is worth the American, Galician ...))
• 1 small can of tuna in oil (well drained)
• 1 tablespoon of cream
• shawl
• pepper
• 12 precooked cannelloni

bechamel

• 25 g olive oil
• 25 butter g
• 50 g of flour or cornstarch
• 1 brick of whipping cream (200 ml)
• 400g milk
• A pinch of nutmeg
• a pinch of pepper
• 1 / 2 teaspoon salt
• grated cheese for gratin

Preparation

1. CANNELLONI

   We put the leek, the olive oil and the truffle oil in the glass. We shred 4 seconds, speed 4. We program 6 minutes, temperature 120º, spoon speed. 

2. Add the prawns or prawns, the drained mussels, the drained tuna and the squid in pieces. We program 3 minutes, temperature 120º, spoon speed.

3. Add the cream, pepper, salt and nutmeg. We program 2 minutes, temperature 100º, speed 1. We shred 4 seconds, turn left, speed 4. We remove and let it temper.

4. BECHAMEL

   We remove the remains of the previous preparation from the glass with a kitchen paper (it is not necessary to wash the glass). Add the oil and butter and program 3 minutes, temperature 100º, speed 1. 

5. We add the flour and cook 2 minutes, temperature 100º, speed 1. Add the rest of the bechamel ingredients (cream, milk, spices) and program 9 minutes, temperature 90º, speed 4. 

6. While the bechamel is cooking we are filling the cannelloni with the help of a small spoon.

7. In an oven-safe container (better if it is more oval or square so that it fits in the varoma) we put a fine capita of bechamel and reserve the rest of the bechamel in a bowl.

   We place the cannelloni on this layer of bechamel. We place the container with the cannelloni inside the varoma and cover. Nothing happens if it does not fit perfectly or the lid closes perfectly. We just want to give it a little heat through the steam of the varoma so that they soften and do not dry out in the oven.

   We rinse the bechamel glass and put 500 g of water, place the varoma in its position, inside the container with the cannelloni, the lid on top (although it does not fit or close well). We can cover with a kitchen towel to take better advantage of the steam. We program 20 minutes, varoma temperature, speed 2.

8. We preheat the oven to 180º. 

   We remove the container of the cannelloni from the varoma. We stir with a fork vigorously the bechamel that we had reserved and cover our cannelloni. Sprinkle with cheese and bake 20 minutes at 180º heat up and down (or until golden).

   We can decorate with chives to serve.

    

Notes

We can save the shells of the prawns to make a stock for a rice or a soup. Prepare them in advance and freeze: Think of these cannelloni as an option to prepare in advance. You can place the cannelloni instead in a glass or oven dish, in these metal containers suitable for food. And when you take them out of the varoma, before baking them, let them cool, cover them with the grated cheese, wrap the container with its lid and then plastic wrap and put them in the freezer. Thus, later you will only have to remove the film and the lid, remove the silver container by cracking it, place them in another oven container and put them directly in the oven about 30-40 minutes at 180º. (You can also put them with the silver container if it is suitable for the oven, but then transfer them to a source so that they are beautiful in the presentation will be more complicated).