We cut the checkered onion, or scratch it.
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| Ingredients to make low -sepia -jibia -choco |
| 1 large sepia- (jibia or choco-according to the site) 1 onion 4 tomatoes 500 gr. Of noodles: (They can be medium, fine or thick-to taste): 1 copita of white wine 1/2 glass Of olive oil | Fish broth: done, with some head, or soup-moral fish: una onion a carrot a tomato a leek perejil laurel some white wine oil for alioli :: 1 egg- Only the yolk- 2 cloves of garlic salt 1 cup of olive oil |
Ingredients to make low -sepia -jibia -choco
2. We fry it in the oil, in a paellera, or failing that: mud casserole, or treated aluminum, iron-hall that can be taken to the table directly.
3. When you are brown, we will add the clean and cut sepia (to pictures, a little large): the brown sauce that carries (if it is fresh) we will add it too. The four tomatoes, we will have them peeled, cleared, and very small, (if not passed by the Turmix): we will add.
4. We put the wine and let it reduce.
5. The sauce has to be very reduced, that it seems that it burns (this is the same trick as Paellas rice, if the stir-fry is not done, the rice does not take the color and taste that it must: it is the trick .)
6. The symptom would be when the oil that is separated is seen.
7. At this point we will put the noodles. We will saute.
8. They have to be transparent. Fried
9. We will gradually add the fish broth, always following the indications of the package (cooking points) so until they are.
10. Meanwhile we will have prepared an al-li-oli: a couple of garlic will remove the seed, the center (which is said, so that they do not pique).
11. We will add salt, and fell well and even, we will add a yolk, and we continue to fell and emulsify, so for a while.
12. We will continue adding the olive oil, little by little, and carefully so that it is not cut.
13. at the rate of a cup of oil. You can add more if you want; it will be thicker.
14. The noodles will be served in the paellera; directly to the table, and accompanied by the Allioli in Salsra. With a tomato and onion lettuce salad, it becomes a complete menu.
15. Be careful with the sauce, so that it is not cut: follow the steps, always emulsifying.
16. If one is an expert, you don have to cut.
17. If you miss experience helping someone. Fine Hilito, and little by little.
18. Aioli really does not carry egg yolk, if puts on it is to facilitate success.
