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

Hey everyone, it's Louise, welcome to our recipe site. Today, I'm gonna show you how to prepare a special dish, 439. Espardenya de rape, conejo y pollo (principal carne). One of my favorites. This time, I will make it a little bit unique. This will be really delicious.

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Many things affect the quality of taste from 439. Espardenya de rape, conejo y pollo (principal carne), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare 439. Espardenya de rape, conejo y pollo (principal carne) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

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 get started with this recipe, we must 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 Take 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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