In every good wardrobe there are always some essential basics for each season, also in the culinary.

For example, marmitako, the stew par excellence in

these hot months

.

It is a casserole made

with fish and potatoes

that he covers for METRÓPOLI -in our series of

Recipes against the heat

-

Nino Redruello

, from La Familia La Ancha (La Ancha, with two offices in the capital; Las Tortillas de Gabino; ​​Fismuler, in Madrid and Barcelona, ​​and delivery Armando).

Squid and rock mullet marmitako

INGREDIENTS (4 people)

. 2 red mullet (500 g), 1 squid (600 g), 25 g of brandy, 1 whole onion (100 g), 80 g of carrots, 3 l of water, 50 g of EVOO, 2 l of fish broth , 100 g of chorizo ​​pepper meat, 40 g of garlic, 600 g of chopped onion, 6 monalisa potatoes (700 g), salt and 2 bay leaves.

ELABORATION.

Fillet the red mullet (they must be very red and large) and reserve the fillets. We remove the remains of blood from the thorns and the heads, the eyes, and we put them in ice water for 2 hours, which we will change 3 times. We

take them out, dry, flour and fry them

in plenty of hot oil as if it were an

Andalusian frying

. Cut the onion and carrot and sauté them in a pot with a jet of oil; Add the bones and heads already fried and the brandy. When the alcohol evaporates, moisten with fish stock and boil for 30 minutes,

skimming continuously

. We put it aside and leave it covered for 2 hours; then we strain and reserve.

Let's go with the marmitako

. We put oil in a pot and heat it to brown the squid. We take it out and set it aside. We add the garlic and, when they begin to take color, the onion,

all over a very low heat

. When it acquires a certain color, add the meat of the chorizo ​​pepper and cook for 2 minutes. We add the potato,

peeled and in cachelos

; Sauté for 2 minutes, moisten with the broth, add the squid and a bay leaf, and cook for 40 minutes, which is how long the potato will take to cook. Meanwhile, we peel the loins and

cut them into five pieces

. When the stew is finished and the potato is cooked, remove from the heat and add

the red mullet to finish cooking

with residual heat.

We add the point of salt and let it rest so that the potato finishes binding with the stew.

According to the criteria of The Trust Project

Know more

RECIPES AGAINST THE HEAT (I) Green gazpacho, Nino Redruello's version of the most classic summer dish

GastronomyFrom kakigori to taiyaki, the Japanese ice creams that drive us crazy

GastronomyBonito del norte, the blue prince who arrives every summer

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