Description
A dish from the category of exotic, and by publishing it, you know it will get a lot of criticism, however, otherwise it is impossible to broaden their culinary preferences. 200 years ago, and the potatoes were exotic, and now - where without it. In my dish it is also present as a major component. In combination with almarcegui get light, delicious, original dish. Come, taste...
Ingredients
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Potatoes
8 piece
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Squid
500 g
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Onion
2 piece
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Vegetable oil
100 ml
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Dry white wine
100 ml
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Saffron
1 tsp
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Paprika sweet
1 tsp
Cooking
Small kalbarczyk in Spanish was called chipirones.They are widely used in the cuisine as an appetizer or component of a dish. They have tender flesh and rich taste. Before cooking they must be clean: remove the tentacles and hard disc, which retains the shape of the squid. The lesson for the patient, so they are very small. The result of such babies.
Cook the potatoes in their skins, peeled and cut into slices in a ceramic dish.
Fry the onions until tender
Prepared calmacil combine with onion and fry for 2-3 minutes, sprinkle with saffron, add the wine, warmed and spread together with the liquid in bowls with the potatoes. Squid is not to overcook, they become hard.
Served warm, sprinkled with herbs and crushed red pepper.
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