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Fuente e imágenes: Lamboadas de Samhaim
| INGREDIENTES DE LOS CALAMARES A LA KORMA |
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| ELABORACIÓN DE LOS CALAMARES A LA KORMA |
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Se descongelan los calamares y se cortan las anillas en tiras de 2-3 cm. Los rehogamos en una cucharada de aceite, justo hasta que evaporen el líquido que sueltan. Se les añade la salsa korma y se dejan 2 minutitos con el fuego muy bajo. |
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Lamboadas de Samhaim @ 12:05 | comentarios (0) | Links Permanentes
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