Afoge chipins are a typical recipe of Asturian cider houses. It is a simple but tasty dish, with which to obtain some tender chipins, with a spicy point and a very good sauce. We can make several ways and in recipes we teach you all. The important thing when making recipes such as this is to acquire quality and fresh products, since this is achieved with more flavor and better texture dishes. That said, keep reading to discover with us how to make chipins Afogeos following the grandmothers recipe, the typical Asturian.
| 🚻 2 Diners | 🕘 45m | 🍵 Low Disturbance | 🤯 |
| Ingredients to make chipirones Afogoos: |
| 500 grams of chipirones 1 onion 2 cloves of garlic 1 chilli or cayena 1 piece of green pepper 100 milliliters of white wine 25 milliliters of rum 1 jet of olive oil 1 pinch of salt 1 tablespoon soup of chopped parsley 1 laurel leaf |
| ADDITIONAL CHARACTERISTICS: Average cost |
Ingredients to make chipirones Afogoos:
1. Pica all ingredients except chipirones, that is, onion, green pepper and garlic.
2. Clean the chipirones leaving them whole. Add salt to taste and reserve.
3. Put some oil in a casserole and heat it over high heat. Add the onion, pepper and chopped garlic and cook for 10 minutes over medium heat. Add some salt and, then, the bay leaf and the chilli. When the vegetable is poached, pour the white wine and the rum and let the alcohol evaporate for 5 minutes.
Trick: You can also do the chipins Afogeos with cider instead of white wine.
4. Add the chipirones and let them cook in the sauce about 20 minutes over medium low heat.
5. salt test in case you have to rectify. Sprinkle chopped parsley above and serves the recipe for hot chipirones. This is the typical recipe of Asturias, although, as we have indicated, there are those who make the dish using cider instead of wine. Both options are delicious, so we encourage you to try both forms. In the line of Asturian recipes, you can prepare a veal wean as a second course.
