Although the traditional use of algae-mainly agricultural-is limited to certain coastal cultures, are gaining adherents in the kitchen.Since early last century are used as raw material for obtaining alginates and carrageenan, which are used as a gelling and stabilizing.
Today it is not difficult to find algae in the super either canned or dehydrated. Of these, I recommend the wakame-Undaria-pinnatifída, intense flavor of marine ingredient for a perfect rice caldoso seafood. Like all algae, is a source of fiber, since it contains more than 35% of the dry portion, compared with 30% of Brussels sprouts, vegetable land has more.
Another is going very well in the seafood rice is the "spaghetti sea"-Himanihaíia-elongata, cut into strips as it could go a Jewess green paella valenciana.
Delicious turn in a troubled accompanying some shrimps, for some algae this reminds the percebe. It contains fiber and iron.
They are also highly appreciated the kombu-Laminaria ochroleuca-and sea-lettuce Ulva-rigfda.
