Come up with a Stew Recipe, typical dish in Spanish Cuisine and throughout the world cuisine.
I get tired of saying to prepare stews besides being a dish that contributes to our domestic economy because it is very economical it will be very practical in our everyday life as well as we ready the day before and for lunch the next day will fully rested, also helping us to our economy of time we devote to family meals and the house in general.
No more let’s go, Let’s go, Foodies !!! 😉
– 400 Grams of lentils.
– Half an onion cut into squares.
– 2 Cloves of garlic, minced.
– 2 Carrots cut into squares.
– Medium chopped bell pepper.
– 2 Sausages.
– 2 Potatoes.
– Water, Olive Oil, salt, paprika and bay leaf.
We started putting a pot on a little olive oil, add below the onion, garlic, carrots, bay leaf, pepper and a bit of tomato sauce; let it simmer.
Then add the lentils and water enough so that the cover and 2 fingers left over quantity.
Let it boil over high heat and add the sausages and peeled and cut into slices to retain all potato starch also get a consistent broth.
and let cook until soft potatoes and lentils.
We entered the winter and almost nothing better than a fish stew and potatoes restorative for both our stomach, and our palate.
I’ll post a typical dish in Spanish Cuisine such as the pot or marmitako.
This Recipe for tuna kettleam sure you will love it and it can be done with various blue fish both as white.
Let’s go, Foodies !!!
– 1 kg. of tuna
– 5 medium potatoes
– 1 large onion
– 2 green peppers
– 1 liter fish soup
– 1/2 cup white wine
– 1 tablespoon pepper
– 1 teaspoon paprika – 1 Guindilla
– 1 tomato
– 1 Garlic
– Finally, a bay leaf, olive oil and salt.
We started chopping the onion into strips and peppers into strips, garlic, we chop it very small and add all the ingredients to a pan with olive oil, put it on low heat and add the paprika and bay leaf.
Then add the grated tomato, stir and continue with the very low heat so that all ingredients are blended.
When this enough poached and add the white wine and let the alcohol evaporate up the fire.
Now is the time to take the potatoes and cut into “cachelos” broken off so that in this way we get a thicker broth thanks to the starch released.
Add the fish broth, put the heat to high until it starts to boil, lower the heat and leave for half an hour (we cover the pan); When the potatoes are soft tacos nice add about 3 minutes, stirring the pot by the handles (since if stir with bucket can break the potatoes and fish).
For best results it’s time to turn off the heat and cover the pan so they just made tuna heat without disintegrating.
Ideally, let it stand for half an hour before serving and if left for the next day the result is spectacular since we will have achieved a thick rich broth.
It is also an option to cook at night and have dinner ready for the next day 😉
This is such a simple recipe as the key is the quality of the meat. To do choose one side or shoulder of lamb.
With this premise we can develop a simply spectacular recipe and now that the Christmas holidays are approaching.
Besides the lamb just we need water and salt and oven, of course! 😉
– Suckling Lamb.
– Small peppers
– Potatoes garrison
– Olive oil
Let’s go, Foodies !!!
The simplicity of the ingredients is based on not remove the taste of the meat for it have “copied” the Chef Jose Andres in a video prepared pig of Segovia in “Casa Candide,” I leave your link.
Another important aspect is the oven, this must be large and with enough power to make it crunchy flesh.
Well, after this brief introduction, we go for the Lamb Recipe:
The first light the oven at full power for at least half an hour before entering the flesh, so we can get this hot well and the result is optimal, since we stay spectacularly crisp flesh.
Then we take the meat and spread with water and salt, by the way that I forgot to say that salt should be fat.
Below we threw in the pot furnace and introduce.
The secret is us very crisp is to monitor the water we take, we must take right and every 10 or 15 minutes we watch the oven so that it is not consumed at all, if we see that there is no water in the pan we taking a little each time until you are finished, depending on the size of the meat will be half an hour.
While it is doing in the oven and we watch you do not run out of water, we prepare accompaniment:
On one side the peppers fry in a little olive oil and reserve, in the same skillet toss the peeled potatoes, if they are so small it’s better not cut them so we are very beautiful plump for our presentation; We draw from the pan and reserve
When we opened the oven and see that the meat is already almost done add the potatoes to do is finish in the oven.
We leave 4 or 5 minutes and turn off the oven, from here and ready to serve.