19 de octubre de 2025

Step-by-Step Guide: How to Prepare CALDERETA DE RAPE Y LANGOSTINOS con olla GM in Your Own Kitchen

Description

Caldereta de rape y langostinos is a delicious Spanish seafood stew that is perfect for a special occasion or a cozy dinner at home. This recipe combines the flavors of tender monkfish, succulent langostinos, and a rich tomato-based broth that is sure to impress your guests. Using the olla GM makes this dish even easier to prepare, allowing you to enjoy a gourmet meal without spending hours in the kitchen.

Ingredients

500g monkfish, cut into bite-sized pieces

250g langostinos, peeled and deveined

1 onion, diced

2 cloves of garlic, minced

1 red bell pepper, diced

1 green bell pepper, diced

2 tomatoes, diced

1/2 cup white wine

1 cup fish stock

1/2 tsp smoked paprika

1/2 tsp saffron threads

Salt and pepper to taste

Olive oil

Fresh parsley, chopped (for garnish)

Preparation

1. Sauté the Vegetables

Start by selecting the «Sauté» function on your olla GM and heating a drizzle of olive oil. Add the diced onion, garlic, and bell peppers, and cook until softened, stirring occasionally. This should take about 5 minutes. Temperature: 140°C, Time: 5 minutes

2. Add the Tomatoes and Spices

Once the vegetables are soft, add the diced tomatoes, smoked paprika, and saffron threads. Stir well to combine and let the mixture cook for another 2-3 minutes to allow the flavors to meld together. Temperature: 140°C, Time: 3 minutes

3. Deglaze with White Wine

Pour in the white wine and scrape the bottom of the pot to release any browned bits. Let the wine simmer for a few minutes to reduce slightly. Temperature: 140°C, Time: 3 minutes

4. Add the Monkfish and Langostinos

Once the wine has reduced, add the monkfish and langostinos to the pot. Pour in the fish stock and season with salt and pepper. Give everything a gentle stir to mix the seafood with the vegetables and broth. Temperature: 120°C, Time: 5 minutes

5. Pressure Cook the Stew

Close the lid of the olla GM and set the pressure cooking function to cook the stew for 10 minutes. This will allow the monkfish and langostinos to cook through and absorb the flavors of the broth. Temperature: 120°C, Time: 10 minutes

6. Serve and Garnish

Once the stew is done cooking, carefully release the pressure and open the lid. Give the stew a final stir and taste for seasoning. Serve the caldereta de rape y langostinos hot, garnished with chopped fresh parsley. Enjoy with crusty bread or over a bed of rice for a complete meal. Buen provecho!