Salmars, creamed

  • Time 1 hour
  • Servings 4 People
  • 1 The squids are going to start with a straw, throw in sunflower water for 30 to 60 seconds. Get and clean the cool place up and dry. Water can then be used for the fireplace.
  • 2 On the oil, at your discretion, and half of the garlic torch the calmars for two minutes, shaving the lemon. Take the bow where the ginger goes, add the tea spoon of the mask, a couple of teriac spoons, pray the couriandr and slide the lemon. Cover up and leave the marination.
  • 3 Vegetables to cut straws, mushrooms and selery plates, tomatoes on quarters. The masks are crushed, the bones are removed and the large ones are cut.
  • 4 Burn on onions and garlic, then mushrooms, selery, baccalas, peppers, tomatoes.
  • 5 Add calmars, estragos, spices and maslins, fry and then squeeze for a while.
  • 6 Push cream and, a few minutes later, wipe the cheese.
  • 7 Put the shepherd up.
  • 8 Remove the squids from the fire and make it happen while the pasta's lying.
Nutrition Facts
  • Calories 685
  • Total Fat 18 g
  • Protein 68,7 g
  • Total Carbohydrate 685 g
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