El Cid Recipes
El Cid Chef - Luis Pazos
Heat the oil over medium high heat in a large skillet. Add the onion and cook for about 2 minutes until it begins to look transparent, add the garlic and Serrano peppers and cook for 2 more minutes until the onion begins to brown.
Add the chopped tomato, cover and reduce heat to medium; cook for about 10 to 12 minutes. The tomatoes will release their juices and soften.
Add the shrimp; Season with salt and pepper and cook for about 3-4 minutes or until the shrimp turns an opaque color. Remove them from the heat and add the chopped cilantro.
Serve immediately with rice, warm corn tortillas, and lemon wedges.
Cook the onion, peppers and garlic over medium heat in constant motion.
Incorporate the shrimp, until they change their tone, add salt and pepper.
Add the soy sauce, magui seasoning, worcester sauce and the cilantro, low the heat for 4 minutes.
Present with avocado and accompany with corn or flour tortillas to taste.
SPAGHETTI WITH SHRIMP
Serving 6 people
Combine olive oil, 2 teaspoons minced garlic, and 1/4 teaspoon salt in a bowl. Add the cut shrimp and marinate for 20 minutes at room temperature.
Heat 4 crushed garlic cloves and the other 2 tablespoons oil in a skillet over medium-low heat. Stir occasionally to avoid garlic burning, cook 4-7 minutes. Take the garlic out of the pan and reserve the pan for another step
Cook pasta in boiling salted water until "al dente". Reserve 1/2 cup of the water in which the pasta was cooked. Once the pasta is dry, return to the pot where it was cooked.
While the pasta is cooking, return the skillet with oil to medium heat and add the shrimp with their marinade. Cook shrimp for 1-2 minutes, stir shrimp, and continue cooking 1 minute more. Take out the shrimp and reserve. Add the dried chili and 3 teaspoons minced garlic to the skillet and cook for 1 minute. Add the flour and cook for another minute. Add the wine and cook another minute. Add the clam juice and chopped parsley and allow the mixture to thicken, 1 to 2 minutes.
Take the pan off the heat and add the cold butter and lemon juice. Put the sauce over the pasta and add the shrimp. (Adjust the consistency of the sauce with the water that was reserved from the pasta). Season with salt and pepper and serve with lemon wedges.
Grilled Octopus with fine herbs
You can prepare this rich and simple dish
Finely chop the garlic, onion, rosemary. Thyme, parsley and apricot
Add the olive oil and reserve
1.Properly accommodate the embers, placing the larger coals on the bottom and the smaller coals on top along with the ignition material.
2. Turn on the fire and let it rise and spread through the grill.
3 While the above happens, wash the octopus tentacles well and then cook them in plenty of water for 30 to 40 minutes, cold and cut them to the size of the grill, marinate with the line or boil for 10 minutes.
4. Then place on the grill once it is very hot
5.Add coarse salt to taste and cook for about 3 minutes, making sure to continuously move the tentacles so that they cook on all sides.
6. Once everything is well cooked, but still juicy, the octopus is ready
7. Sauté the tomatoes in a saucepan
Garnish with lemon and fresh arugula
Tips Keep in mind that when cooking the octopus on the coals you should be able to cook it in a short time and over high heat to achieve a good cooking
Calories 83 calories
AVOCADO STUFFED WITH FRESH TUNA (April 21)
SPECIAL OF LENT
Preparation 15 minutes special of lent
1 piece of Avocado. half. Bone-free
200 gr.of Fresh tuna
60 gr Mayonnaise
5 gr Siracha sauce
5 gr Coriander
15 gr Purple onion finely minced
1 pc of Lemon
5 ml Spicy seam oil
5 gr Serrano chili
Mix the tuna in a bowl together with the spicy sesame oil. The mayonnaise, the serrano chili, the lemon and the onion.
Fill the avocados with the prepared tuna. Serve decorating with coriander.
You can serve your avocado as a garnish for lettuce.
Avocado is a source of vitamins c and e, witch due to their antioxidant action increases collagen production, helping to keep skin young for longer.
SHRIMP AND TOMATO SALAD (March 2021)
Time: 30 min Difficulty: Easy
Servings: 1 person Kind: Salad
MANGO AND JALAPEÑO SAUCE (Feb 2021)
- Preparation time: 10 minutes
- Portion: 8 people
- 10 ml. Olive oil
- 10 gr. Finely chopped red onion
- 40gr of sugar
- 100 ml. Rice vinegar
- 10gr Jalapeño pepper finely chopped (to taste)
- 5 gr of Fresh ginger finely chopped
- 500 gr of diced mango
- 240ml of water
-Salt to taste
1. Dilute the butter in a saucepan over low heat and at the same time fry the red onion, ginger and jalapeño pepper.
2. Incorporate the mango cubes, the sugar until it begins to caramelize. Turn up the heat and bring to a boil.
3. Add the water and rice vinegar, letting them boil until the liquid reduces and takes consistency.
3. Add salt (to taste)
This site was last updated 09/29/21