Fish and mussels
Carlos Arginiano develops in the television program Cocina Abierta by Carlos Arginiano the regional recipe typical of Bizkaia Jibiones in his ink.
Ingredients (4 people):
- 1 k sepia (squid)
- 2 red onions
- 2 cloves garlic
- 100 ml of brandy
- 2 slices of bread
- 2 Mariaa cookies
- extra virgin olive oil
Preparing the recipe for Jibiones in ink:
Heat oil spray in the fast sweat. When hot, add 2 slices of bread and fry on both sides. When they turn golden brown, remove them to a plate with absorbent paper and knock them in the mortar. Reservation.
Peel onion and garlic and chop them into small cubes. Add them to the pan, season and cook over low heat.
Clean the squid removal of intestines, feathers and beak. Separate baths, tentacles, fins and ties. Turn the pipes over and clean them well. Cut the tubes in cylinders and tentacles, bindings and fins in bite-sized pieces. Add everything to the casserole.
Place inks in the mixing glass, add 150 ml of water, season and mix everything. Pour stir in the casserole and salt and pepper. Put the lid on and cook everything for 10 minutes from the moment the valve rises.
Remove pieces of squid in a pan and pass the sauce through the grinder to the pan. Add bread and cookie puree. Pour in brandy and boil it.
Cook everything until soft fire for 10-15 minutes. Serve and garnish with a little parsley.
Remember that using a pot to prepare squid can save us a lot of time.
Nutritional information on the recipe:
On today’s plate there is a shortage of vegetables and greens (100 gr per person, the recommended portion is 200 gr), less than 50% of the plate: 31.2%.
The bread and cookies These are foods that we include in the group of cereals, as they are very scarce in today’s plate: 7.6%.
Therefore, the percentage of cuttlefish exceeds the recommended 25%: 61%.
Tips from Dr. Teleria:
The use of liqueur for cooking adds flavor to dishes without adding almost any calories, as the alcohol evaporates during cooking.
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Thanks for reading.