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Chipirones in salsa americana Spain
Chipirones in salsa americana Spain
Chipirones in Americana salsa are a delicious preparation of small squid (chipirones) in an American sauce. American sauce is a seafood-based tomato sauce, often associated with Mediterranean cuisine. Here is a simple recipe to prepare chipirones in American salsa:
Ingredients :
500 g chipirones (small squid), cleaned and ready to cook
1 onion, finely chopped
2 cloves of garlic, minced
1 red pepper, diced
400 g crushed tomatoes (canned or fresh)
1/2 cup dry white wine
1/2 cup fish broth
2 tablespoons of tomato paste
1 teaspoon of paprika
1 teaspoon of Espelette pepper (or red pepper powder)
Salt and black pepper, to taste
Olive oil
Fresh parsley, chopped (for garnish)
Instructions :
Preparation of chipirones:
Rinse the chipirones in cold water and drain them.
Carefully remove the heads and internal cartilages.
Cut the tentacles into small pieces and set aside.
Preparation of the sauce:
In a large skillet, heat olive oil over medium heat.
Add the onion, garlic and red pepper. Fry them until they are tender.
Cooking the chipirones:
Add the chipirones to the pan and cook for a few minutes until they become opaque.
Preparation of the tomato sauce:
Add the crushed tomatoes, white wine, fish stock, tomato paste, paprika, Espelette pepper, salt and pepper. Mix well.
Cooking :
Let the sauce simmer over low heat for about 20 minutes, stirring occasionally. The sauce should thicken slightly.
Finalization:
Adjust the seasoning to your taste.
Add the reserved chipirone tentacles to the sauce and simmer for a few minutes until cooked through.
Service :
Serve the chipirones in American salsa on plates, sprinkled with chopped fresh parsley.
This recipe offers a delicious combination of seafood and tomato flavors in a rich sauce. You can accompany this dish with rice, pasta or bread to enjoy the flavorful sauce.
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Chipirones in salsa americana Spain
Chipirones in Americana salsa are a delicious preparation of small squid (chipirones) in an American sauce. American sauce is a seafood-based tomato sauce, often associated with Mediterranean cuisine. Here is a simple recipe to prepare chipirones in American salsa:
Ingredients :
500 g chipirones (small squid), cleaned and ready to cook
1 onion, finely chopped
2 cloves of garlic, minced
1 red pepper, diced
400 g crushed tomatoes (canned or fresh)
1/2 cup dry white wine
1/2 cup fish broth
2 tablespoons of tomato paste
1 teaspoon of paprika
1 teaspoon of Espelette pepper (or red pepper powder)
Salt and black pepper, to taste
Olive oil
Fresh parsley, chopped (for garnish)
Instructions :
Preparation of chipirones:
Rinse the chipirones in cold water and drain them.
Carefully remove the heads and internal cartilages.
Cut the tentacles into small pieces and set aside.
Preparation of the sauce:
In a large skillet, heat olive oil over medium heat.
Add the onion, garlic and red pepper. Fry them until they are tender.
Cooking the chipirones:
Add the chipirones to the pan and cook for a few minutes until they become opaque.
Preparation of the tomato sauce:
Add the crushed tomatoes, white wine, fish stock, tomato paste, paprika, Espelette pepper, salt and pepper. Mix well.
Cooking :
Let the sauce simmer over low heat for about 20 minutes, stirring occasionally. The sauce should thicken slightly.
Finalization:
Adjust the seasoning to your taste.
Add the reserved chipirone tentacles to the sauce and simmer for a few minutes until cooked through.
Service :
Serve the chipirones in American salsa on plates, sprinkled with chopped fresh parsley.
This recipe offers a delicious combination of seafood and tomato flavors in a rich sauce. You can accompany this dish with rice, pasta or bread to enjoy the flavorful sauce.