In anol, lets put two liters of water to cook, along with the spine of the mere, its skin, the onion, the heads of the prawns, their legs, their colitas and their defenses and external protections.
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| Ingredients to make mere patero Miguel A. Roman: |
| For 4 people :: 1 strap of about 600 g of mere (epinephelus guaza – L.) of about 2 cm. thick, despaired (reserved spine) and removed the skin (reserved skin) 300 g of rice prace 300 g of chirlas, even more rice 200 g of peas (if possible, |
Ingredients to make mere patero Miguel A. Roman:
2. In a capable casserole, lets put the oil and heat it over moderate heat.
3. Lets throw the mere- properly chopped in portions of 2x2x4 cm, is a saying- and lets give them.
4. Lets take them out and reserve them later.
5. We fry in that same oil, and over very low heat, the shalots, very finely chopped.
6. Add the chirlas, increasing the heat so that, boring, open, and release their juice.
7. produced such a phenomenon, let the potatoes, peeled and chopped, as well as a liter and a half of the broth of the Ollita-Colored- in the casserole.
8. Lets add the saffron, asparagus and wine. Lets season.
9. When the potatoes love starting to be soft, we add to the pot the pieces of mere, the prawns and the peas.
10. Lets keep the cooking ten minutes- scarce (it would be better)- and we serve in speros dishes.
