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ENSALADA DE CALAMAR
4 servings.
By Don Cucho.
Pantagruel Restaurant ChefIngredients:
- 200 gr. squids, cut in rings.
- 1 sliced yellow hot pepper.
- 2 diced tomatoes.
- 1 large corn (separate the kernels from it)
- 1 avocado, cut in big dices.
- Olive oil.
- Tabasco sauce.
- Worcestershire sauce.
- Salt and pepper.
Preparation:
- Cook the squids.
- Mix them with the rest of the ingredients.
- Dress them with olive oil, tabasco, worcestershire sauce, salt and pepper.
- Serve it.
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