Fabada mixta

Hey everyone, hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, Fabada mixta. One of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.

Fabada mixta is one of the most popular of current trending meals on earth. It is enjoyed by millions every day. It is simple, it's quick, it tastes delicious. They are fine and they look fantastic. Fabada mixta is something that I have loved my whole life.

Many things affect the quality of taste from Fabada mixta, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Fabada mixta delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Fabada mixta is 2 raciones. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Fabada mixta estimated approx 80 minutos.

To begin with this recipe, we have to prepare a few components. You can cook Fabada mixta using 9 ingredients and 6 steps. Here is how you cook it.

Mis hijos dicen que con cuatro cosas que me queden en la nevera, hago una comida exquisita, éste es un ejemplo, eran unos restos que me quedaban en ella; y es que la cocina es ponerle imaginación y mucho cariño....

Ingredients and spices that need to be Take to make Fabada mixta:

1. 300 g. fabes
2. 1 codorniz
3. 1 chorizo ahumado
4. 1 morcilla ahumada
5. 1 trozo tocino salado o panceta
6. 1 cebolla grande
7. 1 cabeza ajos
8. 1/2 pastilla caldo, azafran o condimento, pimentón y sal
9. 1 poco aceite de oliva virgen extra

Instructions to make to make Fabada mixta

1. Poner las fabes en remojo la noche anterior en agua fria con un puñadito de bicarbonato
2. En la olla express normal, echar todo en crudo...las fabes, codorniz, chorizo, tocino, cebolla entera, cabeza de ajos y laurel, colorante, un poco de pimentón y un poco de aceite y poner al fuego.
   La morcilla envolverla en papel film como si fuese un caramelo, pinchar con el cuchillo para que salga el sabor, ésto es para que no ser rompa, arruinaria la fabada
   Rehogar volteando la olla durante unos minutos.
3. Añadir agua fría dos dedos por encima de las fabes, poner la pastilla de caldo...cuando empiece a cocer, quitar la espuma que sale, echar un chorreón de agua fría para "asustarlas" y que se bajen y se cuezan todas por igual.
4. Cuando empiecen a cocer otra vez, probar y poner a punto de sal teniendo en cuenta que el compango suelta sal...es mejor añadir al final a que queden saladas.
5. Tener a fuego lento 1 hora y 1/4 a partir del giro de la válvula a fuego mínimo.
   Pasado éste tiempo, abrir, sacar la cebolla y unas judias al mortero, machacar y echárselo a la fabada. Mover con la olla con movimientos de vaiven para que se mezcle todo (no meter la cuchara para no romper las fabes)
6. Espero que os guste!!!

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So that's going to wrap it up for this special food How to Prepare Any-night-of-the-week Fabada mixta. Thank you very much for your time. I am sure you will make this at home. There's gonna be more interesting food in home recipes coming up. Don't forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!