Tail of bull

Traditionally this dish is made from the tails of the bulls that in the arenas, began many years ago in Cordoba and because of the fame that he acquired it was installing in other Spanish cities.

Because the bull's tail is a scarce and definite time, makes it a much sought after ingredient. And as in these cases, must be paid.

So when we put some oxtail recipe, usually usually beef, mutton or beef, as was in our case.

Recipe ingredients (4):

     1.5 kg oxtail (if you're lucky) of mutton or beef
     1 large onion
     3 carrots
     1 red pepper
     2 cloves of garlic
     750 ml. red wine
     1/2 L. beef broth or water
     2 bay leaves
     5 gr. ginger
     salt
     pepper
     Flour for coating

 

Preparation of oxtail:

     Salpimentamos the pieces of oxtail.
     Enharinamos and brown them in a skillet or saucepan (where we draw the recipe) with four or five tablespoons of olive oil.
     When all the pieces have browned meat, in the same oil poached leeks, onion, garlic (peeled and whole) and red pepper, cleaned and cut into pieces not too large.
     Add the bay leaves along with ginger and carrots clean sheet.
     We left a few minutes to soften the vegetables. Season it.
     We incorporate the pieces of oxtail and cover with wine and broth.
     Bring to a boil, desespumamos, cover the pan and let simmer for about three hours.
     We tested the salt and the meat is tender and cooked (you have to separate the bone).
     We took the pieces of oxtail to a serving platter and pass the sauce through a Chinese. We have to be a sauce espesita and bright (like the one pictured), if not "consistent" set it to reduce in a saucepan.
     Cover with the sauce and serve as a side dish, if you like, with the delicious fries oxtail.

 

Emperor with green sauce

The Emperor with green sauce recipe is a simple, quick to prepare and pleasantly surprises the palate.
The Emperor recipe with green sauce preserves the nutritional qualities intact fish and taste only mildly altered by the sauce.
The emperor is a fish of exceptional flavor, green sauce blends with any fish, but between the two form a special tandem. The seasoning of the sauce adds a delicious spicy point, as Mediterranean.
Emperor Fish
The emperor is known and used since antiquity. By its own characteristics, flavor and texture, a fish is easily identifiable. It is also known espadarte needle or blade.
His strong muscular physique and the absence of spines, except the center, make this fish is usually present in fillets.
Grilled, seasoned with a sauce and seconded by simple linings becomes a prized delicacy.
Ingredients for 4 people
4 slices of very thick emperor6 garlic clove1 onionChopped parsleyA splash of white wineVegetable oilSprockets1 potato1 eggplantFlour and SaltMethod of Preparation
Step 1: Prepare the ingredients
Cut fillets emperor not too thick. The eggplant and potato to use as garnish Peel and cut into slices. Chop the garlic and onion to the sauce very finite. Cut the parsley, also fine.
Step 2: Make the sauce
It adds a splash of olive oil to the pan and begins to fire. When it is hot, add the pine nuts, and onion and garlic. Salted to taste and fry over medium heat until browned, when you add a splash of white wine and flour or thickening of sauces. He moves around well, to avoid lumps. The thickness of the sauce should be moderate, for it should not go hand in flour, and pass time.
Step 3: The garrison
Fry in abundant oil separately eggplant and potato. Then remove from pan and drain well the eggplant. Add salt to taste.
Step 4: Cook the fish
Finally, the plate is heated and placed emperor slices. The steak will be too dry if she spent cooking. Therefore it is necessary for both sides, just long enough.Once browned, remove and serve the dish. Cover with the sauce and sprinkle the chopped parsley on top. Is accompanied by potatoes and eggplants.
Table and accompanying presentation
The plate has a very colorful presentation thanks to parsley sauce. The dish can be served in garrison apart even dispensed with. It should be served hot, steaming.
To accompany white wine at a temperature from eight to ten degrees.
Variants gastronomic
The green salsa supports variations in its preparation and ingredients. You can use for example the cooking juices of some cockles and these wedges. Even shrimp and bay, if we give a flavor point sailor. Also in this dish can be played with the garrison, admitting almost any combination of sautéed vegetables.

 

Chickpeas with rice

Chickpeas with rice is another of the many excellent dishes that abound in the region of Murcia. It's a recipe that combines sweet chunky chickpeas with rice in a tandem proteicamente advantageous to the human body. It also leaves also accompany tasty sausages from the killings.

    The chickpea stew with rice is a successful combination of vegetables and meat. A recipe for dipping bread and eat hot, backed by generations of cooks and diners.
Ingredients for four people
150 grams of chickpeas80 grams of rice1 chorizo ​​for guisocuchara100 grams of ham100 grams of bacon2 potatoes1 onion1 tomatoPaprikaOlive oilWater and parsleySaffron and salt
Method of preparation
Step 1: Prepare the chickpeas

    Are soaked chickpeas yesterday, in warm water with salt.

    Proceed past twenty-four hours to wash the chickpeas and put into the pressure cooker to cook them with salt. While baking, you are preparing the other ingredients.

    Cut into small pieces chorizo, sausage, ham and bacon. Also chop the onion, garlic and carrot. Grate the tomato and peel the potatoes (if these are very large cut in two).
Step 2: Prepare the sauce

    Cut sausage pieces are fried in a pan with a little oil. Are removed in the same oil and fry the garlic, carrot and onion, once they are golden brown add the tomato and stir everything for several minutes over medium heat until the sauce is done.
Step 3: Cook the rice along with the other ingredients

    Fill a pot with water twice and put rice into the fire.

    Drain the chickpeas and thrown into the pot along with the potatoes, bay leaf, salt, saffron and paprika.

    When it boils add the rice and sausage. Boil over low heat for 25 minutes.

    After this time, add the sauce to the pan. He moves well and let it simmer for a while.
Table and accompanying presentation

    The stew should be hot when you serve at the table. Be accompanied by a local wine and a plate of assorted pickles with tápenas, onions, pickles and olives.

    This stew is very tasty, so for lovers sopar, is accompanied by abundant fat bread crumbs.

 

San Jacobo

Recipe of St. James. These tasty little books called Sanjacobos San Jacobos or can be prepared with many ingredients, pork steaks with prosciutto or ham (which is how we will do in this recipe).
It's a recipe that could not be more simple and easy to prepare. It also has the advantage that children love and like San Jacobos home certainly know what ingredients are. Feel like? To the kitchen!!
Ingredients for making San Jacobos (serves 4):

    8 slices cooked ham long or 16 square slices
    8 slices of cheese (the kind that you like)
    2 eggs
    1 bowl with flour (plain flour)
    1 dish with breadcrumbs
    salt
    frying oil (olive or sunflower oil, to taste)
Recipe for San Jacobos (for four people):
1) Put a slice of cheese on the bottom half of a long slice of ham and then fold in half to form a booklet ham. If you are using square slices takes two and put the cheese between them. Repeat this step until you have all the San Jacobos mounted.
Making the St. Jacob
2 º) Put heat oil in a pan. Now go past the San Jacobos in flour. This step is important because if you take the egg directly without going through the flour grab the egg is not good ham and then you'd have to do a double breading.
Pass through the San Jacobo flour
3rd) Beat the eggs with a pinch of salt (about a third of a teaspoon with salt). Then passes through the egg Sanjacobos floured. They soak it up on both sides.
Pass through the San Jacobo egg
4) Then put them in the bread crumbs and breading SanJacobos well.
Breading the St. Jacob
5 °) when the oil is hot frying San Jacobos seen from both sides. Being so finite fry in a couple of minutes, when browned Remove from the oil and let them on paper towels to absorb excess oil (and will remain crispy breading and San Jacobos be less fatty). And ready .... out of the kitchen and to eat!!
To eat:
As you saw in the recipe step by step I make the San Jacobos with one long slice of ham. I do this because it is faster and less Sanjacobos dismount when going through the various dishes (flour, egg and breadcrumbs). But you can also prepare using 2 square slices, if you do so you will be more beautiful and with the typical form of St. James (square).
The recipe yields 2 San Jacobos per person, one would only slightly as they are very thin and eaten in a flash plas. Accompany with a salad or if you're in "I like everything" put some chips. By the way, if you do not want to spend the calories can make baked fries much lighter ;)
When frying Sanjacobos not need too much oil. With about 3 fingers is more than enough depth. When the oil is hot (not too strong and not take smoke) sees Sanjacobos frying batch or one at a time (depending on the size of your pan). Do not add all at once to prevent strike down the oil temperature. If this happens the breading is released and the remaining oily Sanjacobo rather soft and crisp.
You can vary the filling of your San Jacobo adding what you like, try a bit of blue cheese, with a bit of curry, .... You can also give more color and flavor to breaded adding parsley or fresh herbs.

 

Breaded Gallo

This Gallo breading I stayed a long time thinking about how to put the recipe title, because for Cadiz always says Gallo tarnished. Do not know if I'll be going fine (as the codfish of Bilbado) but hey, as the cock goes breading, breading is going to get this recipe.

By the way, let's not confuse this Gallo, a fish, with the male of the chicken. He clarified that it is common for fish receive different names depending on the area. Anyway if instead of using the sea Gallo two legs and as you tell me that chicken is tarnished

Ingredients for breaded Gallo (for 2 people):

     Half a kilo of crows
     2 eggs
     breadcrumbs
     salt
     frying oil (I used olive)

Recipe for breaded Gallo (for two people):

     The first is to thoroughly clean the fish removing all the skin. Then cut it into pieces the size of your choice (I like that in the palm fit a couple of pieces) and sazonas well.
     Beat two whole eggs and add a pinch of salt (very little). Put the oil to heat.
     Spend Gallo pieces of the egg, shaking off excess, then gets into the breadcrumbs.
     When the oil is hot, add the chopped and fried rooster. Do not add all the fish at once, do the frying in batches without coming to touch the pieces.
     Dora on both sides (about 3 minutes per side) and then drain and put on paper towels.
     Serve on lettuce leaves (see photo) and accompanied by a salad.

To eat:

If you are using olive oil to fry and do not waste it takes to another time when cold fish. When the oil is cold passes through a fine sieve and store in a jar.

To avoid spending too much oil (and save a little) it is best to use a small pan and fry in batches. Also no oil to fill up, since flipping the fish get it right on both sides with half the oil.

 

Russian Salad Two Colors

The potato salad recipe is a typical summer, but it's so easy to do and is so handy that I personally prepared all year.

In this case I gave a twist to add some eye candy and taste something different. Now you'll see how easy it is to fill your table color by adding a little sugar to the salad (or salad) Russian life.

Ingredients to make Russian Salad Two Colors (serves 4):

     The same ingredients in the recipe for potato salad, more
     1 cooked beet
     1 cooked carrot (for garnish)

Recipe for Russian Salad Two Colors (for four people):

     Prepare as usual potato salad (see recipe) but before adding the mayonnaise do the following.
     Divide whole mixture (potatoes, tuna, carrots, and all that takes less mayonnaise salad) in two equal bowls.
     Divide the mayonnaise into two halves. Add one-half to one of the bowls and mix well. You must book some of this mayonnaise to cover overhead.
     The other half put it in the bowl of a blender and add 1 tablespoon chopped beet. Whisk mayonnaise and acquire the pink (or red depending on the amount) of the photograph. Add mayonnaise red to another bowl and mix well. You should also keep some of the mayonnaise to cover over the salad.
     Then take a bowl and add each flavor of salad on the side. Then cover with their mayonnaise (two colors) and finally decorate the chopped red beets (whichever you prefer) and the yellow with chopped egg yolk (egg hard recipe used in the salad) and cooked carrots very finely chopped.
     The refrigerator and ready. Already have a nice potato salad two colors (or flavors)!

To eat:

Depending on the quantity of beet get a reddish add more or less intense. Put it to your liking, but do not overdo it by adding beet as it contains a lot of water the resulting mayonnaise may be too liquid.

If you prefer to serve instead of the source (as in the photo) into balls and dipped in mayonnaise each individually decorated. There are very good for entertaining in the summer or whenever

 

Hake in Salsa

The other day I wanted to prepare a hake in green sauce, but I had clams, so I preferred to improvise a bit with what I had at home and made a sauce hake, with some green :) but that is not the recipe Basque typical of hake in green sauce.

This is one of those easy recipes that are made at a time, but if you put it for entertaining at home are staying really well. Certainly one of hake fish that tend to get very expensive at Christmas, so if they can not grab a few slices fresh frozen hake and holy Easter.

Ingredients for Hake in Salsa (for 2 people):

    4 slices of hake between 3 and 4 inches thick (2 slices per person)
    120 grams of onion (about half a large onion)
    2 cloves of garlic
    20 grams of raw almonds
    1 slice of bread (40 g) or alternatively a slice of bread
    250 ml (1 quart) of fish stock (if you're not using a bouillon concentrate)
    125 ml (half a glass tube) with white wine for cooking
    parsley
    olive oil
    salt and pepper
Recipe for Hake in Salsa "almost green" (for two people):

    Chop the onion finely and place in a large skillet (or if you're in a casserole) fire with 5 tablespoons olive oil. Let it pochen.
    Peel the garlic, finely pícalos onion and when ready add them. Leave a minute or two to brown a bit but without burning anything (would taste too strong).
    Now add the half glass of white wine and let reduce slightly.
    Put to heat the quart of fish stock.
    While a pan roasted piece of bread with a tablespoon of olive oil.
    When the pan (do not burn tuéstalo only a little) break it apart and put it in a mortar with almonds (slightly chopped to facilitate crushed) and a pinch of salt (adds very little, and rectify the end). Smash everything.
    Add hot fish broth to the pan (or casserole) and incorporates the crushed (almonds and bread). Stir a little and cook for 5 minutes.
    After this time we take the blender and without jumping out of thin sauce left without visible pieces. If you want a thinner sauce can pass through a sieve or a Chinese, but if you pass either the mixer will be a sauce with a nice texture.
    We let the sauce heat a couple of minutes and add two tablespoons with chopped fresh parsley and slices of hake. Before you add the hake rub salt and pepper on each slice on both sides.
    Leaving hake slices fire for two or three minutes on each side and ready. Serve in a dish with plenty of sauce and sprinkle with a little more parsley on top (see photo). Off the kitchen and get lunch!
To eat:
The sauces can be thickened in many ways, with flour, breadcrumbs, pan fried in even almonds. This time I combined almonds and fried bread (or toast) to achieve a dense and flavorful sauce. You can try roasted crushed almonds before and will give a different flavor.
By the way, do not forget to include a chunk of bread for dipping in the sauce. I'm not much for fish but this time clean plate.
Hope you like the recipe for hake in salsa and enjoy at the table with this dish.

 

Ham Loaf

The Venezuelan Ham Loaf recipe is a typical Christmas in Venezuela is that, although the year is consumed, ham bread takes center stage in the months of October and December, reaching its peak in the Christmas holidays.

This ham bread recipe is accompanied by photos with step by step recipe. For the filling opted for more traditional ingredients in the recipe Venezuela (pimento-stuffed olives, ham (cooked or york) and raisins) but you can let your imagination and choose the one you like filling. Some people add bacon strips and others opt for a simple but delicious ham and cheese bread.

Ingredients for Ham Loaf (for 4-8 people):

    For the dough Ham Loaf:
        500 grams of wheat flour (from normal)
        a little flour during kneading using
        200 ml of whole milk
        25 grams of fresh pressed yeast
        75g unsalted butter, melted
        1 large egg (XL, about 75 grams)
        4 tablespoons warm water
        5 grams of table salt (1 dessert spoon)
    For the filling Ham Loaf:
        250 grams of ham (cooked ham or ham) sliced
        100 grams of olives stuffed with pimento (or your choice)
        50 grams of raisins (or sultanas Corinthian)
        20 grams of butter (with or without salt to taste)
        1 tablespoon sugar (optional)
        1 egg beaten (to paint the bread with ham)
Recipe for Ham Loaf (for four to eight people):
1) Put in a small bowl of warm water 4 tbsp. Crumble the yeast over the water and with a wooden spoon stir well to dissolve. Let rise for 15 minutes, after which it add the milk to be warm when it is winter and cold during the summer.
2 º) In a large bowl put the sifted flour. We take on flour melted butter, egg and salt. We are slowly adding milk and yeast with a wooden spatula remove everything.
3 º) When all milk should be added a tad sticky dough. Enharinate hands and sprinkle with flour the work table. Take the dough and knead ham for a couple of minutes. The dough should be very, very soft. During the kneading add only as much flour as you need to prevent sticking.
4) You must be a mass as the photo. Take the ball and put it in a bowl (with a bit of flour on the bottom to prevent sticking). Cover the dough with a cloth and leave in a warm place for 1 hour or more (until doubled in size).
Ham Loaf Mass
5 º) When the dough has leavened (risen due to the yeast) put it on a baking paper. If you sprinkle a little flour the bench, but the paper will be much easier to work the dough and roll it then. In addition it will use to bake bread ham after.
Sourdough Bread Ham
6th) First of all take the raisins and put them in a glass of water to soak (you can experiment with rum, sloe gin or whatever you prefer). So we soaked raisins for when rellenemos bread. Now with a roll dough stretched rectangular shaping. Do not worry if you do not get it perfectly right, you can cut with a knife and take the dough over to decorate the bread with ham. I really mass was a rectangle of 28 cm wide by 40 cm long and 1 cm thick.
Roll out dough Ham
7th) Take butter filling (in this case 20 grams) and derrítela. Add the tablespoon of sugar and mix well. With this paint mixture mass and give a sweet taste to bread ham. If you prefer another mixture of ingredients do not add sugar. But do not forget to paint well all the mass and especially to the ends sticking close and good bread roll with ham.
Paint the Mass
8) Divide the dough sweet ham, drain well you had to soak raisins and olives. Add them and roll the dough. The dough has two long and two short sides (forming a rectangle). If start winding from one of the longer sides will come a ham bread dough with few turns inside. I did starting with one of the shorter sides toward the other and in the picture above you can see how it looks inside Venezuelan bread.
Roll the Venezuelan Ham Loaf
9th) When well wrapped hands pricked with the ends of the dough so that it is properly closed and enclose the filling. Now the dough cutting you let leftover bread ham decorate. As bread is a typical Christmas motifs Christmas chose your to your liking ;)
Take mass cuts and merge them together, knead a minute and stretch. If you can not stretch the dough because it reflects on itself Let stand 5 minutes to relax. Stretch leaving a thin (less than an inch) and then with a pastry cutter or knife decorate to your taste. I let the dough thicker (1 cm) but growing up in the oven too swollen quedarón embellishments so let it thin.
Figures bread
10th) Take the figures and paint on one side with beaten egg. Now Christmas stick figures on the side of ham egg bread. Reserve the excess egg in the fridge.
Pan de Venezuela
11th) Leave the bread roll rest in a warm place and covered with a clean cloth for 30 minutes (will grow). Then placed in the oven preheated to 200 ° C for 20 minutes. After this time painted with the beaten egg and bread again put Venezuela at 200 ° C for 20 minutes or until you see that it is well browned. Then take it out, let temple and out of the kitchen!! to eat!!
Bread Baked Ham Venezuela
To eat:
You know that every oven is a world so the best thing is that once hardened bread ham cuts right down the middle and look like you are inside. If something is undercooked dough tuck at 200 about 10 minutes or until done. With the heat bread cut across the roll shall be made and if problems.
Certainly if the dough when you estiráis paste roll the dough just have to take a little flour to roll.
This Christmas ham bread can also be made with puff pastry and ahorráis you work (and pleasure) to make dough. Besides ham bread pastry has a completely different texture so do not hesitate to try it.
The bread is much more good cold (at room temperature) that warm but it's all a matter of taste and the next day is a category so if you do at Christmas and have some more leftovers for the next day.

 

Three Chinese Rice Delights

Today it's a recipe for Chinese food that is really easy to prepare, it is a Chinese rice three delicacies you can prepare at a time with easy to find ingredients (soy sauce is sold in any store, do not need any specialized site in Chinese).

With fried rice always some argue about whether each of the ingredients that are added to rice are a "treat", if so this would be a five Chinese rice treats (ham, tortilla, shrimp, carrots and peas). I particularly do not count vegetables as "delight", but if the main ingredients (prawns, and ham omelet) why call it "Three Delights" Put your preferred name but be sure to try it, it's a really easy recipe .

Ingredients for Chinese Three Delights Rice (for 2 people):

    200g long grain rice (if you're eating little used 180 grams)
    150 grams of peeled shrimp
    50 grams of peas
    1 large carrot
    2 slices of cooked ham
    2 eggs
    2 tablespoons soy sauce (dark)
    1 teaspoon of sugar
    Olive oil
    Salt
Recipe for Rice Chinese Three Delights (for two people):

    Put a pan of water on to boil. When boiling add the whole peeled carrots and peas (if they are not needed can cook them). Add a pinch of salt and cook for 10 minutes.
    Meanwhile take a pan and bring to heat with 1 tablespoon oil. Beat two eggs with a pinch of salt and a tablespoon of sugar. When the oil is hot pour the beaten egg, you just have to cover the bottom of the pan so if the pan is small do it in two batches. What we want is to make a very fine sweet omelette for fried rice. If there is extra egg that is small pan make two omelettes but they have to be thin as a pancake. When ready take them out of the fire, cut into thin strips and set aside.
    Cut the slices of ham into strips (see photo) and book.
    Where are the carrots and peas from the heat and drain. Expects to warm up (not burn) and cut the carrots into cubes. Reserve carrots and peas.
    Now let the rice cook, look at the rice package instructions but brings no recommendation to cook, do the following. To cook this fried rice do not need any special method, just put a liter of water to boil and when boiling add rice ½ teaspoon salt. Stir from time to time and try a few minutes later to see the consistency of rice. When almost done (it should be a tad hard) it is time to remove from heat and drain in a colander.
    Put a pan (the largest you have) to fire with 5 tablespoons olive oil (or sunflower), take the shrimp and saute for 3 minutes. When the prawns have good color the rice well drained and two tablespoons of soy. Stir well and saute for a minute.
    Finally add all ingredients (tortilla, ham, peas and carrots) and salt to taste.

 

Chicken Fideuá

Chicken Fideuá. First of all I want to make clear that this is not the recipe fideuá Valencia (so I hope nobody takes hands to the head). Valencia The traditional recipe is made with seafood and their means of production has nothing to do with the recipe you'll find below. Another day we will see how to prepare an authentic fideuá for now if you want to try this chicken fideuá read and see what you think.

To do this fideuá we will use the type of fat, hollow noodles are sold alongside other pastas in many shops (see the picture to see it). In essence, this recipe is the same as the chicken rice but changing the rice noodles and little else. If you prefer to use another kind of pasta you have to adjust the cooking time so they do not pass you.

Ingredients for chicken Fideuá (for 2 people):

    180 grams of pasta (1 glass tube)
    250 grams of chicken breast
    1 liter of chicken stock or poultry (4 glasses of tube)
    1/4 of a liter of cooking white wine (1 glass tube)
    1/2 green pepper and 1/2 red pepper (roasted peppers)
    150 grams of onion
    2 cloves garlic, unpeeled
    50 grams of peas (about three tablespoons)
    250 g of tomato
    1 bay leaf
    1 out of food coloring (1 teaspoon)
    olive oil
    salt and pepper
Fideuá Recipe for Chicken (for two people):

    Made in a paella pan or a casserole, five tablespoons of olive oil and put to boil. When oil adds two whole garlic cloves and cut clean chicken pieces, a pinch of salt and 3 turns of pepper grinder. Leave browned (about 5 minutes).
    Cut the peppers into strips (see photo) and chop the onion finely.
    When the chicken is ready remove it from the pan and reserve (also removes the garlic). Check other five tablespoons of olive oil and add the onion (leave it to fire another 5 minutes).
    Then add the peppers and bay leaf and let the vegetables for 8 minutes.
    As we peel the tomatoes and chop finely. When the vegetables are ready add the tomato and chicken reserved. Leave the fire about five minutes and then add the wine and let the alcohol evaporate. Put to heat the chicken stock (in a saucepan or microwave).
    When it is reduced almost all the wine (ie we have to let the wine be consumed until barely left) add 3 cups hot chicken stock (reserve a glass) and on dye (a teaspoon of dye food) stir well and let the soup boil.
    When the broth is boiling (bubbling) is the time to add the pasta (noodles). We put a wooden spoon and stir well so that the noodles are distributed throughout the pan. We'll leave it on medium heat for 15 minutes, stirring occasionally. If the peas are fresh when add is past the first 3 minutes and if you are waiting to the last minute can (15) to throw (away just before fideuá).
    After that time the fire depart the pan and cover with a dishcloth clean. Fideuá let rest the chicken for five minutes and serve. You can serve with fried garlic (see photo).
To eat:
If during cooking the noodles you see that the stock has been consumed and that fideuá not yet ready, add the remaining broth (keep the glass) slowly and very hot.
You can spend that fire is not well distributed throughout the pan and if you use ceramic or a small fire may fideuá do not run out the sides of the pan. In that case it is better to be stirring constantly until the noodles cooked fideuá.
As you can see from the photo I like this recipe quite sequita, just keep it soupy add a little more broth.
Hope you like this recipe at home and enjoy this Fideuá table. Greetings cooks.