We peel the carabineros, discard the peels.
| 🚻 | 🕘 | 🍵 | 🤯 |
| Ingredients to make troubled of sea urices): |
| 120 g of caviar from Oricios 1 finely minced shalots 1 carabinero (Valen prawns, 2 unid) aceite de oliva a butter nut salt pajil eggs for the scrambled |
Ingredients to make troubled of sea urices):
2. We reserve the heads and the minced carme not in excess.
3. Cash, Olive Oil Two tablespoons.
4. We wait for Ahume and add the heads.
5. We revolve them a little with the low heat.
6. We take them out and reserve.
7. In that oil, add the shallots and the butter nut, cover with albal and leave over very slow heat until it is confit.
8. Add the meat of chopped carabineros.
9. half glass of white wine.
10. and give a minimum boiling.
11. Outside the fire we incorporate the oricio roe.
12. We revolve.
13. The scramble is to heat this farce, add the two eggs, now.
14. Add fat and parsley to taste.
15. It sets over low heat wishing that it is juicy.
16. If we put it between two puff pastry you will spread more and make your eyes glad.
17. Accompany with a chipirón ink thread plus a sigh of S. Biscay.
