Catalan Kitchen LogoThe Catalan Table
Cooking Time for Seafood
Juicy seafood cooked to perfection retains its succulent texture and sea flavor, with just the right amount of salt perfectly balancing each bite.
technique
seafood
boiled
main dish
traditional
Ingredients
Servings:
4

Ingredients

  • Grams of salt per liter of water
  • 50 grams
  • 60 grams
  • 60 grams
  • 45 grams
  • 60 grams
  • 60 grams
  • 50 grams
  • 50 grams
  • 60 grams
  • 70 grams
Step-by-step Guide

Preparation

    Recommendations & Tricks
    • When boiling seafood, ensure the water is well-salted, approximately 60 grams of salt per liter of water, to enhance its authentic marine flavor.
    • Cook the seafood for a short time to prevent it from becoming tough; mussels and clams, for example, only need about 3-4 minutes until the shells open.
    • Once cooked, immediately cool the seafood in ice water to stop the cooking process and preserve its tender texture.