2. CATALAN RECIPE
Bacallâ a la Lluna - Codfish in the “Llauna”
Serving Size: 6
2 lb codfish, desalted
1 oz of pepper
1 glass of white wine
4 garlic cloves
Parsley, finely minced
1 cup olive oil
Flour
Salt
Preferably use the without the high part of the codfish, without
thorns nor grudges. Once desalted, cut the codfish and dry the
pieces. Then, flour the fish and fry it in hot oil. Place the fried pieces
in a high tin plate tray (llauna) suitable for the oven.
In the same oil fry the slices of 2 garlic cloves and, when they begin
to gild, add pepper and after the wine to avoid pepper to burn. Leave
boil one minute.Put this mixture over the fried codfish already
placed in the tray. Prick slight the rest of garlic and mince the
parsley. Dust the codfish with this mixture and put the tray in the
oven (grill function) for 30 minutes.
3. RECETA CATALANA
Bacalao al horno
Tamaño de la porción: 6
2 libras de bacalao desalado
1 onza de pimienta
1 vaso de vino blanco
4 dientes de ajo
Perejil finamente picado
1 taza de aceite de oliva
Harina
Sal
Utilizar preferentemente el bacalao sin la parte alta sin espinas.
Una vez desalado, cortado el bacalao , secar las piezas.
Luego, enharinar el pescado y se fríe en aceite caliente. Coloque
los trozos fritos en una bandeja de estaño (llauna) alta
adecuada para el horno.
En el mismo aceite freír las rodajas de 2 dientes de ajo y, cuando
empiecen a dorarse, añadir la pimienta y después el vino. Dejar
hervir un minuto. Poner esta mezcla sobre el bacalao frito ya
colocado en la bandeja. Pinchar el resto del ajo y el perejil.
Espolvoree el bacalao con esta mezcla y coloque la bandeja en el
horno (función grill) durante 30 minutos.
4. SPANISH RECIPE
Paella
600 grams rice (short grain)
Half a chicken in pieces
2 artichokes
2 medium-sized red peppers
2 mature tomatoes
Black pepper
Garlic
Parsley
A strand of saffron
Olive oil (one glass, about 1/4 litre)
1/2 lemon
A sprig eacho of rosemary and thyme
Salt
1: Fry the chicken in some olive oil. Put the browned chicken pieces into a pan with 8
glasses of water, and bring to the boil. Leave simmering for half an hour.
2. Cut the artichokes and red pepper and fry them.
3: Fry the tomato and garlic in olive oil in the large paellera (special paella pan), then add
the rice, stir for a minute and then add the chicken, chicken stock (there should be 6
glasses), artichokes, red peppers, the juice of half a lemon, black pepper, parsley, thyme,
rosemary, the saffrón strands (grind them first. If you haven't got a grinder, use Colorante
which you'll find in the spice and herbs racks in supermarkets) and salt.
4: Once all the ingredients are in the paella pan, turn the heat up to maximum and boil for
about 10 minutes. Then lower the heat and leave to simmer for another 10 minutes. After
20 minutes, the liquid should have evaporated. Turn off the heat, and leave to stand for
five minutes. If possible cover while it is standing (many Spaniards use paper to cover the
pan).
