Ingredients:
- 1/4 hare, rabbit, chicken, pork, pig’s ear or cod.
- 250g flour
- garlic
- parsley
- bay leaf
- three tomatoes
- green or red peppers
- Saffron
- paprika
- pepper
- salt
- oil
Elaboration:
- To make the gurullos dough balls, mix the flour with the salt and a little saffron.
| - With the mixture, make little balls and spread them out on a flat surface, dusted with flour. - Boil the meat with the Bay leaf, garlic, parsley and salt. When it’s tender, take the bones out and fry in a frying pan with the chopped green pepper. - Grind the garlic with the peeled tomato and the parsley and spread onto the meat, frying until it consumes all the tomato juice. - Add the paprika and meat stock, and when they start to boil, add the gurullos balls and stir. - Season with saffron and pepper and cook for about twenty minutes The finished product should be soupy and eaten with a spoon. |
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