When I went to the city in the summer, I did two things that amazed me: riding a bike and watching my grandmother cook. The fresh air, the long afternoons, and the sweatshirt at night made those endless summers an indelible memory that I recreated over and over as I made one of her recipes at home.
His gravy chicken was magnificent, but that summer he always had time to eat the loin of rhinoceros in the clay pot in the cellar, to dip the bread into his chicken’s scrambled eggs (very lacey and a little too loose). paprika) and eat something great Calamari in American SalsaA meal from the kitchen of a lifetime.
It’s the ideal stew to take to the office with some rice or to eat at home with a loaf of Madrid’s best bread. A simple recipe that takes me to my grandmother’s kitchen and we can make at home without any hassle.
Whether we bought rings or ordered the whole squid, above all clean and chop well if whole (DAP experts tell you how to clean squid at home). After the squid is thoroughly cleaned, we take it on a plate and add the sauce and chop the onion on it. dark Boil with a little oil until very thin and transparent.
Add the tomato sauce (without a jar, it will be much better with this homemade tomato sauce recipe) and mix with the onion and let it cook for 10 minutes. The time alcoholic flamethrower. In my case, I’m following my grandmother’s recipe where she uses Soberano, a brandy from Jerez, but we can use bourbon or even whiskey. Add Brady and light with a lighter. Now it’s time to season it with ground pepper, to which we can add salt, pepper and paprika.
Add the squids to the sauce and Bake for 30 minutes with a lid and another 20 minutes with the top open. for the sauce to thicken. If we want to give the sauce an extra color, we can add some squid ink at this time (with the tip of the knife, this will be enough). A good bowl of cooked white rice is a must to accompany this calamari treat with American sauce. If you want to make everything whole, in this video we leave you all the tricks of making it perfect:
Photos | Directly to the Palate
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Joseph Fearn is an entertainment and television aficionado who writes for The Fashion Vibes. With a keen eye for what’s hot in the world of TV, Joseph keeps his readers informed about the latest trends and must-see shows.
