Cazuela de butifarra y calamares con pimiento escalivado

Hey everyone, it's Drew, welcome to our recipe site. Today, I will show you a way to make a special dish, Cazuela de butifarra y calamares con pimiento escalivado. One of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.

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Many things affect the quality of taste from Cazuela de butifarra y calamares con pimiento escalivado, 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 Cazuela de butifarra y calamares con pimiento escalivado 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 Cazuela de butifarra y calamares con pimiento escalivado 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 Cazuela de butifarra y calamares con pimiento escalivado estimated approx 1 h 30'.

To begin with this particular recipe, we must first prepare a few ingredients. You can have Cazuela de butifarra y calamares con pimiento escalivado using 10 ingredients and 11 steps. Here is how you cook it.

Ingredients and spices that need to be Take to make Cazuela de butifarra y calamares con pimiento escalivado:

1. 2 calamares grandes
2. 5 butifarras
3. 1 pimientos escalivado
4. 1 cebolla grande
5. 1 pimiento verde italiano
6. 2 dientes ajo
7. 1 c.c. pimentón de La Vera
8. 5 c.s tomate triturado
9. 1 c.p pulpa de ñora
10. 250 ml fondo de ave

Instructions to make to make Cazuela de butifarra y calamares con pimiento escalivado

1. Limpiamos los calamares. El tubo lo cortamos en rodajas. El sifón, aletas y tentáculos los picamos muy fino.
2. Picamos la cebolla, el ajo y el pimiento en brunoise. Reservamos.
3. Cortamos las butifarras en trozos de bocado y las doramos en una cazuela. Reservamos.
4. En la misma cazuela doramos las rodajas de calamar. Añadimos un poco de aceite si fuera necesario. Reservamos.
5. En la cazuela ponemos la cebolla, el ajo, pimiento y el resto de calamar a pochar todo junto tapado a fuego muy suave.
6. Esto nos llevará mínimo 30 minutos, cuanto más lentamente mejor. Luego añadimos el pimentón, la ñora y el tomate. Y dejamos que se seque completamente.
7. Añadimos el fondo de ave y dejamos que de un hervor. Salpimentamos.
8. Añadimos el calamar y la butifarra. Tapamos y dejamos cocer a chup chup suave hasta que el calamar esté tierno.
9. Cortamos el pimiento escalivado en trozos y lo añadimos. Dejamos que se caliente el conjunto unos 5 minutos. Apagamos el fuego y dejamos reposar.
10. A la hora de emplatar eapolvoreamos orégano y he puesto un poco de allioli.
11. 

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