On the fire: Sunny zarzuela (live alliteration!) | The Clumsy Chef
Well yeah, I love Spain. The country that gave us the Alhambra, Ibiza and Penelope Cruz poured. model mayhem Ok, also a doctor Fuentes, the Costa Brava and the Inquisition we owe to those Spaniards but let's just say they really do much good. Penelope Cruz Very much ...
But their kitchen model mayhem is not to be despised. Who says Spanish cuisine think tapas, wine and - of course - paella. A little model mayhem less known, but no less tasty national dish is zarzuela. It is a hearty dish that you literally will lick your fingers and thumbs. Serve it just in the pot and fish to your favorite piece, spoon the sauce with some good bread and once you have enough: keep the sauce for that risotto which will appear here in a few days ... Caramba!
For the rest: magnum fish broth, 700 g firm white fish (we poor people used Nile perch, which went crumble unfortunately a little too fast, but you have something to celebrate, then a mixture of monkfish, cod and / or monkfish cheeks choose.) 250 gr expurgated scampi, model mayhem 1kg expurgated mussels, 300g squid (it goes without saying that you have some seafood is concerned, choose what you want and you will), paprika, pinch of saffron, 6 chopped garlic model mayhem cloves, 1 chopped onion, 150 ml white wine , 400 grams chopped tomatoes, brandy, parsley, salt and pepper.
We start with the picada. Picada is an alternative binder for the sauce healthier than cream or cornstarch and quite tasty. Cut the bread into cubes and fry it in the pan with some oil. Put the end of the chopped garlic. Kieper the bread and garlic with parsley, almonds and a bit of the fish stock in a blender so you get a smooth paste. Keep it aside.
Take a large pot and fry the onion, model mayhem garlic and chili in. Pour in the wine and let evaporate the alchol. If that happened, then add the tomatoes, broth, paprika and saffron. Bring to a boil and simmer on a low heat.
Throw the mussels in the pot and cook three minutes or so with it. Add the fish, squid, prawns model mayhem and picada model mayhem increasing. Season to taste with salt and pepper. Let everything momentarily bind and serve with parsley. Eviva Espana! Signed: The Clumsy Chef
In between: Culinary poetry on the fire: ... and on the grill! Actions Comments RSS Trackback Information Date: August 25, 2008 Tags: almonds, bread, shrimp, ibiza, model mayhem squid, garlic, mussels, oil, paprika, penelope cruz, pepper, parsley, picada, recipe, saffron, shrimp, shallots, chilies spanish bisque, spain, onion, Nile perch, fish, fish soup, zarzuela, salt Categories: Our kitchen 6 responses 25 08 2008
I love Spain! model mayhem And I know this delicious dish with Mireia (a Spanish model mayhem girl who been a time in my home as an au pair). I can assure you that a Spanish this can make. Really super good I got another excited!
Super this recipe, I've taken it over, in restaurants it occasionally vary considerably how it tastes, see if it comes close to my preferences with regard model mayhem to this wonderful meal soup.
[...] Guests, I had two copies. And what I found in the freezer? The remains of this clapper, which I was planning since then to make. Risotto 1 + 1 is 2, so we ate just now [...]
Cancel
What did you think? Anonymous on On fire: linguini with scam ... Cookameal on On fire: NY-style m ... Clumsy corner model mayhem shelve in on the fire: My stew ... Anonymous on The Fire: NY-style model mayhem Clumsy m ... Anonymous on On fire : Clumsy NY-style m ...
% D bloggers like this: