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Grilled Gilthead Bream with Scampi, Chickpeas and Garlic cooked in red wine with Quely Palitos Integrales



For the gilthead bream

Debone and fillet the fish.

Cook them lightly on each side in oil in a frying pan.

Season with salt and pepper and set aside.

For the scampi and chickpeas

Brown the thinly sliced garlic in oil in a frying pan; add the chili pepper, the scampi, the chick peas and lastly the red wine.

When the scampi are cooked remove from the heat and set aside.

Assembly of the plate

Serve the mixture of scampi, chickpeas and garlic cooked in red wine in a deep plate and lay the fish on top.

Add the wholemeal Quely Palitos and decorate the dish with chives.

Products Quely used in this recipe:

Receta Quely

For the gilthead bream

  • 4 gilthead bream (portion size)
  • 2 dessert spoons extra virgin Estancia de Son Pons olive oil
  • 8 wholemeal Quely Palitos

For the scampi and chickpeas

  • 8 peeled scampi
  • 200 g. cooked chickpeas
  • 4 thinly sliced garlic cloves
  • 100 ml. red wine
  • Salt
  • Part of a chili pepper
  • Olive oil with an acidity of 0.4º

For the decoration

  • Chopped chives
  • 4 sprigs of chives

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