Buzio

Acerca de esta receta

Buzio — la palabra para caracola o caracol marino grande en criollo caboverdiano — es un guiso de mariscos celebratorio que celebra las aguas del Atlántico de las islas. El molusco duro se ablanda mediante una cocción lenta en vino blanco, ajo y tomate hasta que se vuelve sedoso y profundamente sabroso. Se come en festivales y reuniones familiares.

Ingredientes

Sirve 4

• 800 gcleaned conch meat (or large whelks), sliced
• 150 mldry white wine
• 4 clovesgarlic, minced
• 400 gcanned crushed tomatoes
• 2 tbspolive oil
• 1 tspsweet paprika

Instrucciones

1. 1

   Ablandar la caracola

   If using fresh conch, pound lightly with a meat mallet. Simmer in salted water for 20 minutes, drain, and slice into bite-sized pieces.

2. 2

   Hacer la salsa

   Heat olive oil over medium heat. Fry garlic until fragrant (30 seconds). Add paprika, then the wine. Reduce by half, then add crushed tomatoes.

3. 3

   Braseado

   Add the conch to the sauce. Reduce heat to low, cover, and braise 30–35 minutes, stirring occasionally, until the conch is tender and the sauce has thickened.

4. 4

   Servir

   Adjust seasoning. Serve with crusty bread or rice to soak up the sauce.

Variaciones

• •

  Use clams or mussels for a quicker, more accessible version.

• •

  Add diced potato to the braise for a heartier dish.

• •

  Vegetarian: swap the protein for roasted king oyster mushrooms, smoked tofu or cooked chickpeas — adjust seasoning slightly upward to compensate.

• •

  Spicier: add a finely chopped fresh chile or a teaspoon of crushed Aleppo/Urfa pepper to the aromatics for warm, layered heat instead of a single sharp hit.

Almacenamiento

Refrigerate for up to 3 days. Flavour deepens overnight.

Preguntas frecuentes