3605040
|
|
|||||||||||||||||||||||||||||||
| INGREDIENTES DE LA RECETA |
|
|||||||||||||
| ELABORACIÓN DE LA RECETA |
|
En un caldero de hierro, poner el aceite y sofreir la ñora para la picada. Retirar y sofreír el pescado, reservar en un plato. Sofreír el tomate y poner en el mortero con la ñora, los ajos, el perejil y azafrán. Mientras hacemos la picada, sofreír las espinacas, añadir el arroz y seguir sofriendo, añadir la picada y el agua y dejar cocer. Cuando empiece a hervir colocar el pescado con cuidado. |
|||
admin @ 12:04 | comentarios (0) | Links Permanentes
| << April 2025 >> | ||||||
|---|---|---|---|---|---|---|
| Sun | Mon | Tue | Wed | Thu | Fri | Sat |
| 1 | 2 | 3 | 4 | 5 | ||
| 6 | 7 | 8 | 9 | 10 | 11 | 12 |
| 13 | 14 | 15 | 16 | 17 | 18 | 19 |
| 20 | 21 | 22 | 23 | 24 | 25 | 26 |
| 27 | 28 | 29 | 30 | |||
archivos
December - 2012November - 2012
October - 2012
September - 2012
June - 2012
April - 2012
March - 2012
February - 2012
January - 2012
December - 2011
November - 2011
October - 2011
September - 2011
August - 2011
May - 2011
April - 2011
March - 2011
February - 2011
January - 2011
December - 2010
November - 2010
June - 2010
January - 2010
November - 2009
October - 2009
September - 2009
August - 2009
May - 2009
March - 2009
February - 2009
January - 2009
December - 2008
November - 2008
September - 2008
August - 2008
July - 2008
June - 2008
May - 2008
April - 2008
March - 2008
February - 2008
January - 2008
December - 2007
November - 2007
October - 2007
September - 2007
August - 2007
July - 2007
June - 2007
May - 2007
April - 2007
March - 2007
February - 2007
January - 2007
December - 2006
November - 2006
October - 2006
