Preparing cannelloni on Christmas dates is almost mandatory. Today Noelia, author of La Cucharina Mágica , brings us the recipe for seafood cannelloni, an infallible proposal to succeed in the next meals with family and friends.

For a few years now, many recipe blogs have been aware that the important thing at Christmas is to celebrate it with family and friends, with something delicious and successful, without falling into total bankruptcy due to the inflated prices of Christmas products...

Gone is, at least in most families, that of buying fresh products at very high prices. Products that can be enjoyed all year round, and for half the price.

The solution to avoid Christmas embezzlement is none other than to either buy fresh products in advance and freeze them, or use other types of already frozen or pre-cooked products, which with a little imagination and good presentation will be perfect on the dinner table. Christmas from the Royal House itself.

Following this idea, today I bring you some seafood cannelloni, a very special dish, typical of these dates, but with slightly different ingredients and with a trick so that they are not expensive . The shellfish used will be precooked, which you can buy a few weeks in advance and freeze until it is time to cook it. In addition, the fact that the seafood is already cooked will save you a lot of time in the kitchen.

For this recipe, I first tried Le Creuset's Nonstick Baking Pan . It is an absolute marvel! Forget the mythical problem of the béchamel sticking, because with this tray nothing sticks! I recommend it to you!

Le Creuset non-stick oven tray

Ingredients (for 8 people)

  • 2 precooked crabs
  • 500g of prawns or prawns
  • 2 leeks
  • 1 carrot
  • 1 spring onion
  • ½ Italian pepper
  • 1 clove garlic
  • 2 tablespoons of wheat flour
  • 1 tablespoon butter
  • ½ liter of whole milk
  • Olive oil
  • Salt and pepper


  1. Wash and cut the leeks, carrot, spring onion, garlic and pepper. We put it in a frying pan with a good jet of oil and let it brown little by little.
  2. In parallel, we peel the prawns. Cut the meat into pieces and reserve it. We put the heads in a frying pan with a good jet of oil and fry them, mashing them with a spoon. Remove the heads, leaving the oil in the pan, and put them in a saucepan with the milk, let them boil for 10 minutes and reserve.
  3. We peel the sea oxen, removing all their meat, particularly that of the body.
  4. When the vegetables are golden and tender, add the chopped prawns, season with salt and pepper, stir for 2 minutes and add the beef. We already have the cannelloni filling ready. We booked.
  5. In the oil where we have fried the heads, add the butter, and brown the flour for a few minutes over low heat. Gradually add the milk that we have infused with the heads, season with salt and pepper and stir until the flour is dissolved and a smooth béchamel is obtained.
  6. Prepare the cannelloni as indicated by the manufacturer.
  7. On the Le Creuset tray we spread a few tablespoons of béchamel on the base, place the cannelloni once filled and place them on the tray. Pour the bechamel over the cannelloni and bake at 180ºC for 30 minutes, or until golden brown.

Le Creuset non-stick oven tray


  • You can change the filling for the ingredients that you like the most.
  • If the béchamel is fat, add more milk.
  • If you prepare the cannelloni pasta a little in advance, you can keep them covered with a damp cloth, so they don't dry out.
  • If you get lumps in the béchamel, undo them with a blender and keep stirring so that it takes shape.


maria jose said:

Están buenísimosss!!!! Gracias por la receta

Angela said:

En mi casa yo los hago y siempre son un éxito.

Esther said:

Tienen que ser una delicia, muchas gracias en estos días los preparamos

Miguel Ángel Ocaña said:

El relleno de los canelones no va con un poco de besamel? no queda un poco seco? Pregunto

Marcos Muñoz said:

errar es humano, pero persistir en el error es de necios…tomo nota¡¡
Pilar y Damián, gracias por la información¡¡ aquí ademas de cocina, aprendemos más cosas.
Feliz Navidad a ambos…voy a ver si me hago un “huevo freído” para comer jeje

Damián said:

Freído es el participio regular de freír, y es correcto, al igual que frito, que es el irregular. Los dos participios pueden utilizarse indistintamente según la RAE.

La receta, muy rica. Enhorabuena.

Pilar Mazorra said:

¡Deliciosos! Sin duda los probaré, estas fiestas o cualquier fin de semana con la familia :D ¡Gracias por la receta!
Por cierto, Marcos Muñoz, “freído” es totalmente correcto, el verbo “freír” es de los pocos que tienen 2 participios: freído y frito ;)

Marcos Muñoz said:

Fabulosa receta!! Sin duda que habrá que probarla. Pero hay algo que debería corregirse… en el punto 5 habéis puesto “aceite donde hemos FREÍDO las cabezas”
Bueno, hasta el mejor escribiente echa un borrón, no pasa nada ??

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