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1 kilo tomato, mature, skinless, seedless and minced
2 onions, finely chopped
6 cloves garlic, Crushed and chopped
150 grams bacon, whole, which will remove the skin and some fat and will chop into cubes
100 grams almond, filleted
saffron thread
4 leaves basil, chopped
thyme
1/2 liters dry white wine
3 1/2 lemons
salt, to taste
black pepper, to taste
pilgrims
olive oils
1/2 liters Water
Preparation
Wash all shellfish very well, including the shells, brush them vigorously, discarding those that are open and squids that are white, free of the brownish skin that covers them, chopped into slices.
Reserve all seafood. Put a cauldron on the fire with the oil. Sauté the garlic and onion until they are transparent.
Add the bacon, tomato and wait about 10 minutes. Add the almonds, the wine, 1/2 liter of water, herbs, the juice of 1/2 lemon, spices and salt, cover and let cook another 15 minutes more.
Add the shells, cook 5 minutes for the shells to open, discarding the ones that have been closed.
Add the squid, prawns and prawns, letting simmer 10 minutes more.
PRESENTATION
Serve accompanied with slices of lemon and Pan campesino and, just in case, a simple white rice.
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Nutritional information
* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
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Ratings(1)
Pkaos Vivas
25/03/2016 09:37:43
A través de Android
NO ENCUENTRO LOS INGREDIENTES??
ANTES ERA MÁS FACÍL ENCONTRAR RECETAS Y SU PREPARACIÓN, NO SÉ QUE PASO, Y AHORA COBRAN POR LAS RECETAS??!
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