The technique for cooking seafood is quite simple, but it requires us to take into account a few details in order to have spectacular results.

First, you need to choose a pan that is wide enough for the seafood to fit adequately; that there is space for the water to completely cover the seafood so that it cooks evenly. If you don’t have a big enough pot and you want to make a lot of seafood, it’s better that you take it in batches.
Next, fill the pan with water and add a lot of salt. In general, you should use about 50-60 grams of salt for each litre of water. If you like your seafood to be aromatic, you can add laurel leaves, ground pepper or lemon slices to your cooking water. In any event, seafood is delicious without condiments. . So if you want to enjoy a true seafood taste, just use salt.
When the water is boiling, add the seafood without defrosting it. This will stop the boiling process. Wait until the water begins to boil again. This is when you begin to count the cooking time. The size and type of seafood will determine the amount of time you have to wait. For example, vannamei prawns only need 1 minute of cooking time while scampi will need a few more minutes.
Once you’ve cooked the seafood, drain it and add it to another pot with ice-cold water to stop the cooking process. Let it stand a few minutes and drain it again. It’s now ready to enjoy.