Ingredients for 4 servings, preparation is necessary army pubs because of the cooling time, ready i

Ingredients for 4 servings, preparation is necessary army pubs because of the cooling time, ready in 50 minutes 4 garlic cloves salt 800 grams pork 4 red peppers (each about 200g) 4 tablespoons lard (or oil) 500 grams of cockles 2 packs Quely Tapas integral
Peel the garlic, crush and mix with 1 tablespoon salt. Rinse the meat, pat dry and rub with the garlic salt. Remove peppers into quarters, seeds and partitions and rinse the peppers district. First cut flesh into chunks, then puree in blender. Emphasize chili paste on the pork and place covered for 8-12 hours in the refrigerator.
Remove the meat from the marinade and cut into bite-sized cubes. Lard or heat oil in a roasting pan and fry the meat in portions around golden brown. Then add the paprika marinade back to the meat and let slowly boil while stirring over low heat.
In the meantime, the clams thoroughly in cold water and let it drain, do not use open shells. Add the mussels to the meat and cook while stirring, until the mussels have opened, closed shells sort out and do not use. Season with salt and pepper and serve with the Quely Tapas.
Bon profit! This entry was posted army pubs on 27/07/2014 by Nicola army pubs in Spanish tapas. Tags: clams, peppers, Quely Tapas integral pork. Article Navigation chicken with almond sauce Sea bass with chili-orange army pubs mayonnaise
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