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Recipes
Shrimp Paella
Spain's most popular dish - shrimp
cooked together with rice, onions, peppers and peas.
Ingredients
- 1 tbsp. olive oil
- 3/4 cup diced onion
- 3/4 cup diced red pepper
- 1 tbsp. Minced Garlic or 2 cloves
minced garlic
- 1 package (12oz.) Valencia rice
- 3 cups hot water
- 1 cube Chicken Bullion (Knorr Suiza)
- 1 packet azafron seasoning
- 2 tbsp. chopped fresh parsley
- 1 bay leaf
-
1 lb. medium shrimp, peeled and deveined
- 2 cups Frozen Peas
- 1 tbsp. Porki Hot Sauce (spice up your taste)
Directions
- Preheat oven to 400° F with oven rack in lower third of oven.
- In a paella pan or large ovenable skillet, heat oil on
medium. Stir in the onion and red pepper, and cook for 5 minutes until
onion is soft. Stir in garlic and rice and cook for 2 minutes.
- Stir in water, bouillon and Sazón and bring to a boil. Add
the remaining ingredients and mix well. Return to a boil.
- Place in oven, uncovered, for 25 minutes, until all liquid is
absorbed, and rice is tender. Discard bay leaf. Serve with Porki Hot
Sauce for an extra spice!
Serves 6-8
Pozole
Ingredients
-
1 kilo of cooked and clean cacahuazintle corn (large corn grain for
pozole).
-
1 kilo of pork
-
1 large chicken cut in eight pieces/ or chicken breasts shredded
- 8 ancho chiles
- 8 guajillo chiles
-
1 head of garlic
-
1 onion chopped into four pieces
- 1 bunch of herbs
- 1 tbsp. Porki Hot Sauce (spice up your taste)
Directions
-
Roast the chiles, remove the seeds and soak them in hot water for
20 minutes.
-
Cook the corn in two liters of water for approximately 30 minutes,
or until the gains burst. Then add the pork, chicken, garlic, onion
and herbs.
-
Blend the chiles, strain and add them to the pozole. When the meat
is tender, add salt to taste and a touch of oregano.
-
Serve the pozole hot and accompany it with a special garnish on a
separate dish as spice it up with Porki Hot Sauce!
Garnish
-
1 thinly sliced lettuce
-
1 long, sliced radish
-
Dry oregano
-
1 chopped onion
-
lemons
Serves 5-7
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