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.

Gurullos