SHEYLA MATEO RUIZÓSCAR SARABIA GIMÉNEZJUAN PABLO GIRALDO MARINANTONIO SEBASTIAN TUDORESCU
IN VALENCIA COMMUNITY PAELLA INGREDIENTS Rice Chicken Rabbit Green bean Garrofon PREPARATION: -Fry the chicken and rabbit add the vegetables. Add two tablespoons of tomato soup is cooked add 20 minutes add the rice and cook 20 minutes.
IN REGIÓN OF MURCIA PAPARAJETE INGREDIENTS Eggs Milk Yeast Suggar Flour A little salt Olive oil PROCESSING: First make the mass, the rubs lemon leaves. Below are fried and sprinkled with cinnamon.
IN CASTILLA LA MANCHA TORRIJAS INGREDIENTS Suggar Eggs Olive oil Lemmon Cinnamon Milk Bread PROCESSING:Boil the milk with cinnamon and lemon rind for about 5 or 10 minutes, add the sugar and dissolve well. Cut the bread. Cover with milk. Is coated with egg and fried. Sprinkle with sugar and cinnamon
IN MADRID COCIDO MADRILEÑO INGREDIENTS Chickpeas Meat Sausages Ham Vegetable Past or rice PROCESSING: Cook meat and ham. When we begin to boil vegetables and chickpeas. When you spend 15 minutes add the pasta.
IN ANDALUCÍA GAZPACHO ANDALUZ INGREDIENTS Tomatoes Peppers Cucumber Onion Olive oil Vinegar Salt PROCESSING:Beat the tomatoes in a blender. Cut peppers and tomatoes added together. Put the chopped onion with these. Cut cucumber, and added. When this all together in a blender is beaten.
IN EXTREMADURA CALDERETA INGREDIENTS Garlic Nutmeg Liver Cinnamon Almonds Water Oil Wine PROCESSING: Cut the meat. Peel garlic and fry. Fry the meat add species. And the sauce is added to the meat.
IN ISLAS BALEARES ENSAIMADA INGREDIENTS Potato Eggs Sugar Flour Powered sugar Yeast Butter PROCESSING: Boil the potatoes, mix with sugar. undo yeast. yeast mixed with potatoes eggs and sugar. yet make a dough and put it in the oven.
IN ISLAS CANARIAS PAPAS ARRUGADAS INGREDIENTS Small potatoes Lemon Salt Water PROCESSING:Wash potatoes without removing the skin. Place the legs with salt and lemon in a pot. Boil it.
IN ARAGÓN ALBÓNDIGAS INGREDIENTS Olive oil Eggs Ground beef Bread Flour Salt PROCESSING: It makes a sauce. Knead the crane and several other ingredients to form balls. And fry.
IN LA RIOJA POLLO A LA RIOJANA INGREDIENTS Meat Ham Onion Garlic Parsley Pepper PROCESSING: Cut the bell pepper, onion, garlic and parsley. Fry the chicken next to the ham.
IN NAVARRA CHULETAS DE CORDERO A LA NAVARRA INGREDIENTS Lamb chops Ham Onion Tomatoes, peeled and chopped Pamplona chorizo Salt Pepper PROCESSING: Prepare the ribs and fried. Pour ham and onion and saute. Put everything in the oven.
IN CASTILLA Y LEÓN ARROZ CON LECHE A LA CASTELLANA INGREDIENTS Rice Milk Cinnamon Lemon Orange Water Sugar PROCESSING: Soaking rice. Add remaining ingredients to the rice and bring to boil. After distributed and cinnamon added.
IN CANTABRIA ALMEJAS A LA MARINERA INGREDIENTS Clams Garlic Onion Chilli Oil Lemon Salt PROCESSING:Put the peppers in a pan and add water goes. After the spices are added.
IN PAÍS VASCO MARMITAKO INGREDIENTS Fish Potatoes Onion Pepper Salt Garlic PROCESSING: Make a broth. The fish is cleaned and made by the pepper. The potatoes are cooked and added.
IN ASTURIAS FABADA ASTURIANA INGREDIENTS Beans Ham Sausages Garlic Salt Olive oil PROCESSING: Put the beans boil. Add the onion, pepper ... And allowed to cook.
IN CATALUÑA ARROZ NEGRO CON SEPIA INGREDIENTS Rice Onion Pepper Olive oil Garlic Salt Tomatoes PROCESSING:The sepia wash and cut. Then fry the pepper and garlic together. While the squid ink rolled in rice. Despue is added and mixed everything.
IN GALICÍA PULPO A LA GALLEGA INGREDIENTS Octopus Potatoes Onion Salt Olive oil PROCESSING: Cook the octopus. After you add the other ingredients and mix.