Seafood Cannelloni

Preparing cannelloni during the Christmas season is almost obligatory. Today, Noelia, author of La Cucharina Mágica , brings us the recipe for seafood cannelloni, a surefire way to succeed at your next meals with family and friends.

For a few years now, many recipe blogs have been raising awareness that the important thing at Christmas is to celebrate it with family and friends, with something delicious and tasty, without going bankrupt due to the inflated prices of Christmas products…

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

The solution to avoid Christmas embezzlement is 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 Christmas table of the Royal Family 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 a trick to make them not expensive . The seafood used will be precooked, which you can buy a few weeks before and freeze until the time comes to cook it. In addition, having the seafood already cooked will save you a lot of time in the kitchen.

For this recipe, I tried the Le Creuset non-stick baking tray for the first time. It's an absolute marvel! Forget the mythical problem of béchamel sticking, because with this tray nothing sticks! I highly recommend it!

Le Creuset Non-Stick Oven Tray

Ingredients (for 8 people)

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

Preparation

1. We wash and cut the leeks, carrot, spring onion, garlic and pepper. We put them in a frying pan with a good splash of oil and let them brown little by little.
2. At the same time, peel the prawns. Cut the meat into pieces and set aside. Put the heads in a frying pan with a good splash 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 set aside.
3. We peel the crabs, removing all the meat, especially 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. The cannelloni filling is now ready. Set aside.
5. In the oil where we have fried the heads, we add the butter, and brown the flour for a few minutes on a low heat. Little by little we add the milk that we have infused with the heads, season with salt and pepper and stir until the flour dissolves and we obtain a smooth bechamel.
6. We prepare the cannelloni as indicated by the manufacturer.
7. Spread a few tablespoons of bechamel on the base of the Le Creuset baking tray , place the filled cannelloni on the baking tray. Pour the bechamel over the cannelloni and bake at 180ºC for 30 minutes, or until golden.

Le Creuset Non-Stick Oven Tray

Tricks

• You can change the filling for the ingredients you like the most.
• If the bechamel is too thick, add more milk.
• If you prepare the cannelloni pasta in advance, you can keep it covered with a damp cloth to prevent it from drying out.
• If you get lumps in the bechamel, break them up with a blender and keep stirring until it takes shape.