If you don know how to make a torcaz dove stewed, look at this recipe explained step by step that we show you in recipes. Cooking torcace pigeons is not difficult if this recipe tests and follows the instructions. In addition, you can replace, omit or add the vegetables you want to this stew so get down to work and make your own version of this Torcaz Guisada dove.
| 🚻 4 Diners | 🕘 45m | 🍵 Main | 🤯 Diping Difference |
| Ingredients to make stoofada torcaz dove: |
| Olive oil: 4 doves torcaces 3 onions 4 cloves of garlic 4 carries 2 laurel leaves ¼ liter of vinegar salt |
| ADDITIONAL CHARACTERISTICS: Average cost, stew |
Ingredients to make stoofada torcaz dove:
1. Prepare the doves torcaces cleaning them well and cutting them into several pieces.
2. Do the same with the vegetables and cut the onion in julienne, the rolled garlic and the carrot into slices.
3. Once the meat and vegetables from the paloma stew, put a perola with oil and when it is hot, add the garlic and let it brown.
4. Add the remaining pigeons and vegetables and also let them brown perfectly.
5. Then add the vinegar, cover it all with water and let the torcacious pigeons cook until they are tender.
6. Sazona La Paloma Torcaz stewed with a little salt at the end and remove from heat. Serve the torcaz dove while it is still hot and enjoy! Try the Paloma paella if you like the taste of this bird.
