lunes, 14 de noviembre de 2011

Ingredients:
  • 2 1 / 2 pounds of seafood
  • 1 / 2 pound of fried fish
  • 1 / 2 pound of black shells
  • 1 / 2 libraalverjas codidas 
  • 2 ripe fried
  • 2 finely chopped peppers
  • 3 ounces of white wine
  • 1 onion
  • 1 tomato
  • 4 cloves garlic, minced
  • 3 cups fish stock
  • 2 bay leaves
  • 3 sprigs of coriander
  • Salt, pepper, oil - achiote
  • Worcestershire sauce

Preparation:

Servings: 6 people

Rehash with onion, garlic, peppers, tomatoes and bay leaves.
In a pot to cook seafood place,
then in another pan place the fish stock, add hot water over the rice, refried beans, wine and other ingredients, season and cook cover it.
Serve the rice, garnish with fried ripe, shells and fried fish.

jueves, 10 de noviembre de 2011

Posted by Hernan Vallejo | File under : , ,
Ingredients

  • 1 lbs. shrimp
  • 2 Pickled red onions
  • ¼ cup orange juice
  • 4 lemons
  •  2 tbsp. Olive oil
  •  Tomato sauce
  •  Chopped parsley

Preparation

Wash the shrimp, peel and scoop out the veins. In a pot of boiling water put shrimp for a few minutes to make pink. Remove and cool. Put water in a bowl of shrimp, onion, shrimp, orange juice, tomato sauce, olive oil and chopped parsley. mix Well


Posted by Hernan Vallejo | File under : ,
Despite being a small country, Ecuadorian food is quite varied, this is because at this country there are four natural regions (Costa, Sierra, Amazon and Galapagos) the same that have their own customs and traditions. Based on the country's natural regions are subdivided different dishes and ingredients.