Delicious, festive, everyone’s favorite chicken in a new (for us personally) performance, I heartily recommend it. The recipe from Stalik Khankishiev, adapted by me. The author’s marinade is removed and the chicken is fried on the grill, but I felt corny sorry for the products and I baked in the marinade, which I did not regret for a second.
There are many recipes for cooking shurpa, because every housewife has several variations. But there are some mandatory points that must be taken into account, otherwise you will not get a real Uzbek shurpa. I recommend it.
A little Georgia on the table!! The very name of Georgian dishes already makes it delicious))) Satsivi is a thick sauce based on ground walnuts, poultry broth with a certain set of spices. Traditionally, the sauce is poured over boiled chicken or turkey. This is an incredibly flavorful, delicious dish at home.
Very satisfying dish, can be served as a salad or side dish. Perfect for everyone who observes the fast, as well as those who like to eat delicious food!
Amazing, rich in color and taste, rice with vegetables and mushrooms. I wrote “A la”, because I never give authentic names if the recipe and technology of preparing classic recipes are violated. For paella, you need special varieties of rice-arborio, bomba.
Risotto is always delicious, and doubly delicious with shrimp. Lemon, in turn, gives a pleasant sourness and goes well with shrimp. And with saffron, the dish gets a bright yellow Sunny hue. Full harmony of taste, color and aroma!
“Fideua” comes from Valencia, a variation on the theme of paella, but with vermicelli instead of rice. You can taste it all year round in almost any restaurant in Spain, and each hostess, as expected, has its own recipe. Someone cooks with a thinner vermicelli, someone with a thicker one, with peeled shrimps or whole ones, with squid or cuttlefish… But one thing is always present here — an indescribable feeling of the sea!
The pintxos morunos is a Moorish dish of Spanish cuisine, like kebabs. It represents the slices of meat cooked on the coals. There is nothing complicated about it, and the trick lies in the spices. In Africa (where the Moors came from), it is prepared mainly from mutton. In Spain – most often from pork or chicken. I suggest you try the tuna version. But you can take the marinade from this recipe as a basis and use any other meat.
Paella is one of the Central Spanish dishes. Option with squid rings, shrimp and mussels.
Paella is one of the Central Spanish dishes. Option with prawns and scallops.