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| INGREDIENTES DE LAS ALMEJAS A LA BILBAÍNA |
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| ELABORACIÓN DE LAS ALMEJAS A LA BILBAÍNA |
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Cortamos la cebolla en juliana y la pochamos. En una cazuela de barro ponemos un dedo de aceite cuando este bien caliente le ponemos el ajo y la guindilla, cuando se dore le añadimos la cebolla y las almejas las tapamos y cuando estén todas abiertas las sacamos del fuego y a la mesa espolvoreamos antes con perejil. |
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Daniel P. @ 21:19 | comentarios (0) | Links Permanentes
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