VIGOCOCINANDO 19 – B – Black Cuttlefish Risotto
Rocío Hoyos from Cádiz in Spain participates in our IV International Smoked Paprika Powder “La Chinata” Contest with this tasty “Smoked Paprika Risotto”. The main ingredients are olive oil, onion, saffron, salt, rice, diced tomato, mushrooms, white wine, parmesan cheese, chicken broth and the Smoked Paprika and Paprika Flakes La Chinata, amongst others.
The events portal Extremadura.com has published a news item about the start of the IV International La Chinata Smoked Paprika Recipe Contest, which began last December. Read more…
The first recipe for our IV International Smoked Paprika Powder “La Chinata” Recipes Contest are these “Sacchettini tartufo with smoked paprika”, made by Armando Lozano Forte from Fuenlabrada i Madrid. The main ingredients are, sachettini, red pepper, soy sauce, olive oil, water and smoked paprika La Chinata.
The first recipe of our IV International Smoked Paprika La Chinata Recipe Contest are these “Sacchettini al tartufo con pimentón de la vera”, elaborated by Armando Lozano Forte from Fuenlabrada in Madrid. The main ingredients are sachettini, red bell pepper, soy sauce, olive oil, water and La Chinata smoked paprika.
How to Make Asparagus and Pea Risotto
Orzotto is an Italian dish similar to risotto, but prepared with pearl barley instead of rice. Orzotti is a specialty of the Friuli-Venezia Giulia region in northeastern Italy.[1][2] The name is an acronym for “orzotti.”[1][2] It is an acronym for “orzotti”.
The name is an acronym for orzo (Italian for barley) and risotto. This is not to be confused with the pasta called orzo, also called risoni, a type of wheat pasta that is shaped to form small balls that look like grains of barley.[3] In a medium saucepan, the pasta is boiled in a medium-sized pot.
In a medium saucepan boil salted water, and cook 1 cup of pearl barley for about 15 minutes. Drain the barley and let it cool. In a saucepan boil 1 liter of chicken broth; then reduce the heat and maintain it.
PUMPKIN AND CHICKEN RISOTTO
For many generations, Basque fishermen have eaten this stew. It is a very useful dish and, on the high seas, when there was not much left in the pantry, we had to use whatever we could.
The recipe I am going to give you is the one we have always eaten at home. When a cloudy day dawns in Galicia, you feel like eating one of those stews that are followed by a great nap. It is also very easy to prepare; it only requires good raw materials and it is delicious!
I am going to recommend an experience that, for me, is wonderful. If you have decided to spend a few days in Galicia, Cantabria, Asturias or the Basque Country, be sure to visit the fish markets. It is part of the culture of our country and it is worth getting up early and go there to buy a piece of good fish (tasty from July to September) and, by the way, talk to the traders and see how they work in these places. So you know, today is Marmitako!
Risotto gambas y setas | DIA España
Es básicamente un plato de arroz cocinado con carne de cerdo, chorizo, especias y verduras con consistencia cremosa y mucho sabor. Es un plato típico de la región colombiana del Valle del Cauca. Algunas personas agregan chorizo o longaniza y pollo a esta receta de Arroz Atollado del Valle, pero en esta, decidí solo usar cerdo y chorizo, pero siéntete libre de hacerlo de cualquier manera.
En Colombia, la mayoría de la gente come arroz hervido todos los días, pero para las fiestas se suele servir un plato de arroz más interesante y sustancioso. Algunos arroces reconfortantes son el arroz con pollo, el arroz con camarones y el arroz cremoso con chorizo y pollo.
Sobre Erica DinhoMe llamo Erica, nací y crecí en Colombia y ahora vivo en el noreste de Estados Unidos con mi marido y mi familia. Este blog fue inspirado por mi abuela, Mamita, que era una increíble cocinera tradicional colombiana.