Gurullos

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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