Salmorreta para arroces, fideuá, sopas

Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to make a distinctive dish, Salmorreta para arroces, fideuá, sopas. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Salmorreta para arroces, fideuá, sopas, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Salmorreta para arroces, fideuá, sopas delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Salmorreta para arroces, fideuá, sopas is 4 raciones. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Salmorreta para arroces, fideuá, sopas estimated approx 50 minutos.

To get started with this particular recipe, we have to first prepare a few components. You can have Salmorreta para arroces, fideuá, sopas using 6 ingredients and 5 steps. Here is how you can achieve it.

Para dar saborrrr. La receta es de un canal que sigo en YouTube y la he adaptado a Thermomix. Lo que no uses se congela y queda perfecto para el siguiente uso

Ingredients and spices that need to be Take to make Salmorreta para arroces, fideuá, sopas:

1. 40 g ajo
2. 40 g aceite de oliva virgen extra
3. 20 g pasta de ñora
4. 1 bote grande de tomate natural triturado
5. al gusto Sal
6. 30 g perejil fresco

Steps to make to make Salmorreta para arroces, fideuá, sopas

1. Lo voy a hacer en Thermomix, pero en sartén se hace siguiendo los mismos pasos.
2. Laminar los ajos.
   Todos los pasos sin poner cubilete.
   Poner el aceite en el vaso y poner temperatura varoma 2 minutos velocidad cuchara.
   Añadir los ajos programar 4 minutos velocidad cuchara giro izquierda y temperatura 100.
3. Añadir la pasta de ñora y programar misma temperatura y velocidad que antes 1 minuto
4. Añadir el tomate y sal.
   Programar 25 o 30 minutos temperatura 100 y velocidad cuchara. Ponemos el cestillo encima para que no salpique.
   Tiene que reducir si necesitamos ponemos 5 minutos más
5. Añadir el perejil y triturar velocidad progresiva 5-7-10 unos 45 segundos.
   Poner en un tarro para que enfríe y después se puede congelar en bolsas individuales..

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