NormanKliman -> RE: Antonio Rey play Andalusian Guitar....!!! (Dec. 6 2012 8:49:52)
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Cigala: http://en.wikipedia.org/wiki/Nephrops_norvegicus With the onset of cold weather, I got to thinking about a soup I used to have once in a while in Madrid: sopa castellana. Very tasty, cheap and easy to make, and it's excellent when you're cold and hungry. Start by making a broth from a chicken skeleton. Sounds weird but I don't know another word for it. It's what's left after removing feathers, skin, guts, head, feet and meat. Butchers sell them. You make a broth with water, the skeleton, a carrot, a leek and some parsely. Takes only 10 minutes in a pressure cooker, probably 30 minutes in a normal pot. In a pan, brown plenty of garlic (be careful to brown it just a little over a low flame) along with high-quality jamón and chorizo cut up into bits, and add the strained broth to the pan. Stir in a good amount of paprika (not the spicy-hot variety), being very careful not to put in too much (I used a rounded teaspoon for about four servings). Throw in some slices of bread that you've browned on both sides in the oven and break them up a bit with a fork or something. Add salt to taste and let it boil for at least 15-20 minutes. Serve each dish with a poached or fried egg on top.
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