cazuela

Cazuela de mariscos (seafood casserole) is a delicious traditional dish of the Caribbean region of Colombia that is prepared with seafood, fish and vegetables.

Cazuela de Mariscos

butter

olive oil

green bell pepper (, chopped)

red bell pepper (, chopped)

celery (, chopped)

scallions (, chopped)

garlic (, chopped)

carrots (, grated)

fish bouillon ((or vegetable bouillon))

paprika

heavy cream

coconut milk

water

white wine

lb prawns (, peeled and cleaned)

clams

squid

white fish (,

cilantro

parsley

thyme

tomato paste

Salt

Pepper

Mussel brush

Soak the clams in fresh water for 20 minutes. This will get rid of the salt water and sand they contain.

Remove them from the water but do not put them in a colander as the sand contained at the bottom of the container could fall on clean clams.

Then, use a brush to scrape the shells to remove the last traces of sands and marine residues that would have remained attached.

Clean the squid. Remove the thin brown film covering them. Empty them and remove the transparent cartilage. Cut the beak in the head and rinse well. Slice and pat dry with paper towels.

In a large pot, heat the olive oil and butter over medium heat.

Add the scallion, garlic, red pepper, green pepper, celery and carrots and sauté until tender and translucent (about 10 minutes), stirring regularly. Season with salt and pepper.

Add the cream, water, cubes of fish broth, coconut milk, and sprig of thym, then bring to a boil.

Add all the seafood and cover.

Cook for about 2 minutes over medium heat until the clams are open.

Remove from heat.

Add the tomato paste and the wine, and mix well.

Simmer for 15 minutes over low-medium heat.

Garnish with cilantro and parsley and serve hot.

Mashed Potato Cazuela recipe from Pati&#x27;s Mexican Table Season 6, Episode 6 &quot;Women of Oaxaca&quot;

Mashed Potato Cazuela

potatoes

carrots

peas

unsalted butter

onion

yellow mustard

Mexican crema

egg (lightly beaten)

salt

To taste freshly ground black pepper

olives

pickled jalapeños (or more to taste)

Bring a large pot of salted water to a boil. Carefully drop in the diced potatoes and cook until a fork or pairing knife slides in easily, but the potatoes are still holding their shape, about 12 minutes. Remove with a slotted spoon or spider and place in a large bowl.

Drop in the diced carrots and cook for just one minute, remove and set aside in a smaller bowl. Finally drop in the peas and cook for one minute, then remove and place in the bowl with carrots.

Melt the butter in a small skillet over medium heat. Once it sizzles, add the onion and cook until wilted, stirring occasionally, about 3 to 4 minutes. Remove from the heat.

Pre-heat the oven to 350 degrees Fahrenheit.

Add the cooked onions, mustard, cream, egg, salt and pepper to the bowl with the potatoes, and gently mix and mash until well incorporated. Add the peas, carrots, olives and pickled jalapeños and mix well. Scrape into a 9” x 11” baking dish or into small individual ramekins.

Bake for 20 to 25 minutes, until the top has slightly browned. Serve or keep warm.

Te explicamos paso a paso, de manera sencilla y fácil, la elaboración de la mejor receta casera y tradicional de conejo al ajillo. Ingredientes como vino...

Conejo al ajillo: receta fácil, casera y tradicional para mojar mucho pan

Conejo

5count Dientes de ajo

Harina de trigo

Vino blanco

Caldo de carne

Aceite de oliva virgen extra

Sal y pimienta al gusto

Limón

Las sopas son un plato que suele gustar a casi todo el mundo porque tienen el sabor de siempre y saben trasladarnos a la cocina de nuestras abuelas, tradicional y de cuchara. Además, esta sopa de fideos que cocinamos hoy se prepara en un plisplás. Es la solución perfecta cuando no tienes tiempo pero quieres comer algo rico que te haga entrar en calor y te reconforte el cuerpo. Los caldos son una comida deliciosa que hacen milagros cuando venimos de la calle y estamos destemplados. ¿Cómo hacer sopa de fideos? ¡No puede ser más fácil! Con pocos ingredientes, logramos mucho sabor. Esta sopa de fideos que vamos a preparar está acompañada de unas ricas zanahorias para darle a nuestro cuerpo una comida muy nutritiva. Ya verás como no queda ni un fideo en el plato. También le añadiremos al final un toque de perejil para darle un sabor muy rico. Si eres fan de estas comidas, para próximas ocasiones mira nuestro recopilatorio de recetas con fideos y este de recetas de sopas. ¡Están buenísimas! Encontrarás sopas de verduras, sopa de pucheros, sopa de cocido con pasta o sopa de pollo con fideos. ¡Hay de todo! Si quieres un día cocinar una sopa tradicional en nuestra gastronomía, tienes que preparar esta sopa de cocido lebaniego. En Cantabria es un clásico. Lleva unos ingredientes sabrosísimos que unidos hacen que sea uno de los cocidos más ricos que puedes preparar. ¿Te animas? Ahora lo que sí que sí que tienes que cocinar hoy es esta fácil receta de sopa de fideos. ¡Empezamos!

Sopa de fideos

200.00 Fideos finos, del 1 o del 2

1.00 Caldo Casero de Pollo 100% Natural

100.00 Zanahoria

Perejil

Para empezar esta sopa de fideos, coge las dos zanahorias que vas a usar y las pelas. Es importante que las zanahorias estén cortadas a trozos muy pequeños para que se integren bien en la sopa. Las zanahorias le van a dar a esta sopa de fideos unos buenos nutrientes para que el cuerpo tenga todo lo que necesita. ¡Y ya a los fogones! Calienta aceite en una cazuela y añade las zanahorias. Sofríe durante 10 minutos, ¡verás que cogen un bonito color!


Pasados esos 10 minutos, añade el Caldo Casero de Pollo 100% Natural Gallina Blanca y lleva a ebullición. Deja que hierva y, para que tarde menos, lo hazlo con la tapa puesta. Cuando haga chup chup, suma los fideos del 1 o del 2, según los quieras finos o un poco más gruesos. ¡A tu gusto! Hay quienes prefieren que los fideos sean muy protagonistas y coge fideos gruesos y hay a quienes les gusta más que quede más líquida y disfrutar más de caldo.


Para darle un toque buenísimo, suma un poco de perejil picado. Con pocos ingredientes te va a quedar una sopa de fideos con colores vivos que alegran mucho y así se disfruta mucho mejor. No hay que olvidar que también se come con los ojos. Así que en esta sopa de fideos vas a tenerlo todo: una sopa colorida que le va a sentar fenomenal a tu estómago. ¡Qué rica!


Último paso. Deja que los fideos se hagan. Mira en el paquete el tiempo de cocción indicado, normalmente suele tardar alrededor de 10 minutos. Una vez se hayan hecho, apaga el fuego y ¡a saborear esta deliciosa sopa que nos hará entrar en calor y nos quitará todas las penas! ¿A que ya no hay excusa para no preparar algo rico? Dale un poco de personalidad a tus sopas de esta forma, cocinando hortalizas y sumando perejil.


My go-to version of a tamal casserole: The masa dough is set in two thick layers that hold a rich and baroque filling, typical of the Mexican colonial era, when nuns used to combine Spanish and Mexican ingredients in their convent kitchens. The filling has a sauce made with my preferred pairing of dried chili peppers: sweet, almost chocolaty and prune-flavored ancho and mild, bright-tasting guajillo. It’s seasoned with onion, garlic, oregano, cloves, cinnamon and a pinch of cumin, then made hearty with juicy ground meat that is sprinkled with crunchy almonds, chewy raisins and salty manzanilla olives.

Meaty Tamal Casserole

vegetable shortening

baking powder

(about 5 cups) corn masa flour

chicken broth (may substitute water)

guajillo chiles (stemmed, halved and seeded)

ancho chiles (stemmed, halved and seeded)

oregano

cloves

cinnamon

cumin

vegetable oil

white onion (chopped (about 1 cup))

garlic (chopped)

meat

black pepper

raisins

almonds

pimento-stuffed manzanilla olives (chopped)

Place the vegetable shortening or lard in the bowl of a stand mixer; beat on medium speed for about 3 minutes, until it is light and airy. Stop to scrape down the sides of the bowl.

Add the salt and baking powder; on low speed, gradually add the corn masa flour and the broth in alternating additions, making sure each time that the addition is well incorporated. Beat for about 10 minutes to form a masa dough that is homogeneous and fluffy. Let the dough sit at room temperature while you make the filling.

For the dough:

Heat a comal (tortilla griddle) or skillet over medium heat. Add the guajillo and ancho peppers; toast them for about 15 seconds per side, until they become more pliable, lightly toasted and fragrant and their inner skin turns opaque. Transfer to a medium saucepan and cover with at least 2 cups of hot water. Cook over medium-low heat for about 15 minutes, or until the peppers have rehydrated, plumped up and softened.

Transfer the peppers and 2 cups of the liquid to a blender and add the oregano, cloves, cinnamon and cumin. Remove the center knob from the blender lid and cover the opening with a dish towel to contain splash-ups. Puree to form a smooth sauce. The yield is 2 1/2 to 2 3/4 cups.

Heat the oil in a large, deep skillet over medium-high heat. Add the onions and cook for 4 to 5 minutes, stirring continuously, until the onions are cooked through and beginning to brown at the edges. Add the garlic and cook until fragrant, less than a minute, then add the ground meat, salt and black pepper. Cook for 12 to 15 minutes, stirring occasionally and using a spoon to break up the meat, until it has lightly browned. Add the sauce, the broth, raisins, almonds and olives, stirring to combine; reduce the heat to medium-low, cover the skillet and cook for 20 minutes. Uncover, stir and cook uncovered for 5 minutes.

Preheat the oven to 400°F. Use a little vegetable oil to grease a 9-by-13-inch baking dish or the equivalent.

Spoon half of the prepared masa dough into the dish, forming a bit of a lip on the sides and gently leveling it out; don't press hard. Spoon all of the meat filling on top. Cover evenly with the remaining dough. Cover the dish tightly with aluminum foil and bake for 1 hour or until the masa is completely cooked and the top appears to be firm. Remove from the oven and let it sit, covered, for 10 to 15 minutes before serving.

For the filling:

Te explicamos paso a paso, de manera sencilla, la elaboración de la receta de Chuletas de cerdo a la sidra con patatas. Ingredientes, tiempo de elaboración

Top 6 cazuela recipes from across the web

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Top Tags

Cazuela de Mariscos

Mashed Potato Cazuela

Conejo al ajillo: receta fácil, cas...

Sopa de fideos

Meaty Tamal Casserole

Chuletas de cerdo a la sidra con pa...

Top 6 cazuela recipes from across the web

The most viewed cazuela recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Cazuela de Mariscos

Mashed Potato Cazuela

Conejo al ajillo: receta fácil, cas...

Sopa de fideos

Meaty Tamal Casserole

Chuletas de cerdo a la sidra con pa...

The most viewed cazuela recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine