700 g Frijobel seafood
100 ml olive oil
5 cloves of garlic
Fleur de sel
a good pinch of white pepper
3 mini red peppers
3 mini orange peppers
Tabasco, as needed
200 g quinoa seeds
1 stalk of parsley, organic
Frijobel, Tiefkühlprodukte.
Frijobel, Tiefkühlprodukte.
UND KLEINEN SCHARFEN PEPPERONI
700 g Frijobel seafood
100 ml olive oil
5 cloves of garlic
Fleur de sel
a good pinch of white pepper
3 mini red peppers
3 mini orange peppers
Tabasco, as needed
200 g quinoa seeds
1 stalk of parsley, organic
STEP BY STEP
Boil the quinoa with the double its volume in water. Season the water with salt and, when it comes to a boil, add the quinoa and allow the water to be completely absorbed. Remove from heat and let cool.
Heat the olive oil with the garlic cloves and let them release their aroma for half a minute. Add the seafood and season with salt, pepper and tabasco. Sauté for 5 minutes and transfer the seafood to a dish, drained of oil, keeping it warm.
In the same fat, add the mini peppers in medium slices (previously washed and without seeds), season with a little salt and pepper and let them wither a little.
Add the quinoa to the peppers, mix and add the seafood and the chopped parsley. Mix well and serve warm.