439. Espardenya de rape, conejo y pollo (principal carne)

Hello everybody, it is Brad, welcome to our recipe site. Today, I will show you a way to make a special dish, 439. Espardenya de rape, conejo y pollo (principal carne). It is one of my favorites. This time, I will make it a bit unique. This will be really delicious.

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As for the number of servings that can be served to make 439. Espardenya de rape, conejo y pollo (principal carne) is 4 personas. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook 439. Espardenya de rape, conejo y pollo (principal carne) estimated approx 50 minutos.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook 439. Espardenya de rape, conejo y pollo (principal carne) using 12 ingredients and 5 steps. Here is how you cook that.

Plato típico de la Ribera Baixa ( Valencia) Cuenta la leyenda que un grupo de amigos se reunieron para hacer una comida. Pero unos entendieron que iban a hacer una paella de pollo y conejo y otros entendieron que iban a hacer un all i pebre. De ahí salió la espardenya ( con acento en la última a). Un mar y tierra típico de mi zona que se hace con anguilas ( yo lo sustituyo con rape porque en Barcelona no hay anguilas 😭). Hay muchas variantes por la zona. Con pato en lugar de pollo está riquísimo. Aunque sea un sucedáneo del plato ha salido riquísimo😋

Ingredients and spices that need to be Prepare to make 439. Espardenya de rape, conejo y pollo (principal carne):

1. 400 gr pollo
2. 400 gr conejo
3. 1 cola de rape de unos 400 gr
4. 4 patatas medianas
5. 1 cabeza ajos grande
6. 1 litro caldo de pollo
7. 2 cucharadas pimentón dulce de La Vera
8. 30 gr almendras
9. 1 manojo perejil fresco
10. Al gusto sal
11. Al gusto pimienta negra
12. Aceite de oliva

Instructions to make to make 439. Espardenya de rape, conejo y pollo (principal carne)

1. Machacamos un poco los ajos con un mazo y les sacamos la piel. En una cazuela de barro echamos un poco de aceite y sal. Cuando esté caliente añadimos el conejo y el pollo troceamos y salpimentamos Sofreímos hasta que desaparezca la sangre. Añadimos los ajos y dejamos que se haga la carne.
2. Agregamos el pimentón y lo sofrimos durante unos segundos. Vertemos el caldo y lo dejamos que hierva durante 20 minutos, a fuego medio.
3. Mientras preparamos un picadillo con 3 dientes de ajo, un par de ramitas de perejil y un puñado de almendras en un mortero. Cuando lo tengamos lo echamos al caldero
4. Pasado los 20 minutos le añadimos la cola de rape cortada a rodajas y las dejamos que hiervan otros 10 minutos. Después echamos las patatas chascadas y las dejamos 16 minutos aproximadamente.
5. Pasados los 16 minutos, probamos de sal y comprobamos que las patatas estén cocidas. Dejar reposar unos minutos. Servir. Que aproveche!!!

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