Calabaza con revuelto de gambas y trigueros con anchoas

Hello everybody, it is Louise, welcome to my recipe page. Today, we're going to prepare a special dish, Calabaza con revuelto de gambas y trigueros con anchoas. One of my favorites. This time, I'm gonna make it a little bit tasty. This is gonna smell and look delicious.

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As for the number of servings that can be served to make Calabaza con revuelto de gambas y trigueros con anchoas is 2 raciones. So make sure this portion is enough to serve for yourself and your beloved family.

To begin with this particular recipe, we must prepare a few ingredients. You can cook Calabaza con revuelto de gambas y trigueros con anchoas using 6 ingredients and 6 steps. Here is how you can achieve it.

En esta ocasión os presento una receta basada en una bolsita de congelados (revuelto de gambas con espárragos) y una simple calabaza cocida.

Ingredients and spices that need to be Prepare to make Calabaza con revuelto de gambas y trigueros con anchoas:

1. 1 calabaza
2. 1 bolsa congelada de revuelto de gambas y espárragos trigueros
3. Anchoas en aceite
4. Queso rallado
5. Aceite de oliva
6. Sal

Instructions to make to make Calabaza con revuelto de gambas y trigueros con anchoas

1. Comenzamos por cocer la calabaza entera al vapor, hasta que esté tierna, unos 40 minutos.
2. Mientras preparamos el revuelto de gambas y espárragos según las instrucciones del envase (colocar en una sartén amplia un chorrito de aceite y volcar el contenido de la bolsa sin descongelar, hasta que los espárragos estén tiernos, salando el contenido de la sartén).
3. Cuando la calabaza esté fría, le cortamos los extremos, formando dos cuencos del tamaño que deseemos, desechamos las semillas de ambos cuencos y vaciamos la calabaza sobrante del interior del cuenco, con cuidado para que no se nos rompa la piel.
4. Desechamos las semillas de la calabaza y tanto el trozo central de la calabaza sobrante, como la calabaza que hemos vaciado las reservamos para una futura receta. Colocamos nuestros improvisados cuencos de calabaza en unas cazuelitas de barro para que sean estables y las rellenamos con las gambas y los espárragos que tenemos en la sartén (a mí me sobraron unas pocas gambas y espárragos que ya las aprovechare para realizar otra comida).
5. Cubrimos de queso rallado y colocamos al horno sin precalentar a unos 180º durante 15 minutos, posteriormente gratinamos 10-15 minutos hasta que el queso se dore.
6. Sacamos del horno y decoramos con anchoas. Servir caliente.

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