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| INGREDIENTES DE LA RECETA |
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| ELABORACIÓN DE LA RECETA |
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Preparar un sofrito con cebolla y tomate en una sartén con un chorrito de aceite. Despiezar los bueyes, vaciar el caparazón y reservarlo. Extraer toda la carne, separar las patas y las pinzas. En una sartén a fuego vivo poner la mantequilla y saltear ligeramente toda la carne de los bueyes, incorporar el ron y flambear. Cuando se consuma al alcohol añadir el sofrito, salpimentar al gusto, luego remover bien durante un minuto y rellenar los caparazones que habíamos reservado. |
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