Cuttlefish with Malandrinho Rice
Choquinhos com Arroz Malandrinho
Choquinhos com Arroz Malandrinho
INGREDIENTS
- Clean Cuttlefish Brasmar
- 1 clove of minced garlic
- 10 ml of olive oil
- Salt to taste
- Pepper to taste
- 10 ml of Brandy
- Fresh chopped parsley to taste
- 4 slices of bread for toasting
PREPARATIÓN
Cut the pepper and carrot into pieces, chop the coriander and set aside.
Heat a pan with a dash of olive oil and grill the tentacles.
Add the carrot and pepper pieces.
Sauté until lightly browned and add the Carolina rice and chopped garlic.
Stir and add water and salt to taste.
Add the Brasmar cuttlefish.
When it is almost cooked, add the butter and stir.
Sprinkle with chopped coriander and serve.
PREPARATIÓN
Cut the cuttlefish into small cubes.
Heat a frying pan with a dash of olive oil and chopped garlic until it bursts.
Add the cuttlefish squares and season with pepper and salt.
Sauté until lightly browned.
Add the brandy and flambé until the alcohol evaporates.
Sprinkle with chopped parsley.
Toast the slices of bread to accompany.
OUR SUGGESTIONS
OUR SUGGESTIONS
Pulpo con gazpacho al horno
Anterior