Heat olive oil in a skillet and brown the ham. Put ham aside and slowly fry the finely chopped onion in the same oil. When the onion is golden, add the tomatoes forced through a sieve. Let the tomatoes and onions fry' together for 5 minutes before adding the paprika with the pan off the fire. Immediately pour in 4 1/2 cups of boiling water.

Pochas a la navarra (versión rápida) Cigalas en salsa picantona y al final, Semana Santa en Madrid. Espárragos verdes al ajopollo colorao. Lomo de cerdo con mostaza y cerveza negra. Sopa de cebolla con colinabo y orzo. Sopa de puerros y champiñones, improvisando como antaño. Pechugas de pollo a la cerveza.

4.2. 72%. Indifferent 27%. Don't like 1%. Patatas bravas is a traditional tapas dish consisting of potato cubes drenched in a spicy tomato sauce with onions, garlic, chili powder, and paprika. This flavorful combination of ingredients is a staple at numerous tapa bars throughout Spain, and it is especially popular as a late-night snack.

Hoy os explico el paso a paso para hacer una deliciosa Sopa al Cuarto de Hora que es perfecta para una comida especial. Y la receta es de mi bisabuela :)Este

Gazpachuelo is a Spanish soup originating from Malaga. Originally, it was a poor man’s dish made by local fishermen, who would prepare it with fish, fish stock, mayonnaise, potatoes, garlic, egg yolks, and wine vinegar. Over time, they started to add shrimps and clams into the soup. Nowadays, gazpachuelo is typically consumed in the winter . 20 445 348 409 42 182 119 317

sopa al cuarto de hora madrileña