Frijobel, Tiefkühlprodukte.
UND RIESENGARNELEN
500 g large Frijobel cuttlefish
8 Frijobel Black Tiger shrimp
1 medium onion
3 cloves of garlic
1 bay leaf
1/2 chorizo
3 medium potatoes
2 large carrots
50 ml olive oil
250 g peas
80 ml tomato pulp
1 good pinch of sweet paprika
100 ml white wine
Salt, as needed
a good pinch of white pepper
Chilli sauce
1 stalk of fresh coriander, organic
1 stalk of fresh parsley
STEP BY STEP
Start by cutting the cuttlefish into medium cubes and reserve.
Heat the olive oil and add the chopped onion and garlic cloves, let them soften, on a low heat.
Add the chorizo and the bay leaf. Sauté for two minutes and drizzle with the tomato pulp.
Cook for a little while longer, add the cuttlefish, bring to a boil and cool with white wine.
When the alcohol evaporates, season with salt, pepper, chilli and sweet paprika. Add a bunch of coriander and parsley.
Add the diced potatoes and the diced carrots. Add water to cover all the ingredients, mix and cook for 10 minutes.
Add the drained peas, mix and finish by putting the shrimp on the surface.Put the lid on and let it finish cooking. Correct the salt and the chilli and serve immediately.
