Buey de mar relleno y gratinado

Stuffed and gratin sea ox

One of the easiest seafood to prepare and find in any supermarket or neighborhood market (both fresh and frozen) is sea ox . Today we will teach you how to elevate this dish and give it a gratin touch with which to enjoy a special occasion around our table, with friends or family.


  • 4 sea oxen
  • ½ onion
  • 1 carrot
  • 1 clove garlic
  • 1 leek
  • 50 ml white wine
  • Hot sauce
  • Bread crumbs


Pour plenty of water into a saucepan and add 70 g of salt per liter of water. Bring to a boil and add the sea oxen to the water. Once the boil resumes, count the time based on the weight of the seafood:

  • of 0.500 kg. to 0.800 kg: 17 minutes
  • of 0.850 kg. to 1,200 kg: 20 minutes
  • of 1,250 kg. to 1,600 kg: 25 minutes
  • of 1,700 kg. to 2,500 kg: 30 minutes

Clean and crumble the claws and meat from the shell, clean it well.

Sauté the chopped garlic, add the finely chopped onion, leek and carrot. Once the vegetables are tender, add the white wine and let it evaporate. Add the shredded beef. Mix, season with salt and pepper and add a little hot sauce.

Fill the shells with this mixture, sprinkle with breadcrumbs and grill under the grill at 250ºC for a few minutes until golden brown.

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