The " ñora " is a red, round pepper "ball" variety, which is normally dry in the sun and used field in countless dishes and products throughout all our territory, but especially on the east coast.
is a versatile ingredient in Spanish cuisine offering a distinctive color and taste-a little sweet with an intense aroma, but without being spicy ( although there are two varieties- so be careful).
can also grind dry ñora with other ingredients like garlic in order to add it to a "sofrito" (vegetable sauce), the basis of many dishes.
ñora can be served fried as a side dish, but above all used for the production of paprika powder , a prerequisite for the preparation of various dishes ingredient like Galician octopus, "chorizos" and other sausages, "patatas bravas" and rice dishes like paella. You can also grind dry ñora with other ingredients like garlic in order to add it to a "sofrito" (vegetable sauce), the basis of many dishes.
If you plan to visit Malaga or live here and want to learn more about this and other ingredients paella and Spanish food, in general, would like to join our kind of paella.
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