Andrajos (Traditional stew with hand-torn pasta sheets)
People: 4
Difficulty: Media
250 gr. of cod, 400 gr. of flour, 3 garlic teeth, 1 tablespoon of sweet pepper, 3 tomatoes, 1 onion, 1 green pepper, 1 / 2 red pepper, 200 gr. of clams, 200 gr. of prawns, seasonal vegetables, 7 tablespoons of Extra Virgin Olive Oil, salt, pepper, cumin, saffron, 1 rite of mint and water.
Preparation
We put the clams in water to unravel them. We put the flour in a deep container and add a little water and a little salt, knead and rest.
Let's cook the clams and the shrimp and reserve this water.
We put the Extra Virgin Olive Oil in a large pan to the fire and prepare a saffrito with onion, tomatoes and peppers, garlic teeth and parsley.
After a few minutes when the saffrito is in place, we put in the desired seasonal vegetables and at this time we will add the reserved water of the clams and the pre-filled shrimp.
We add saffron, cumins, peppermint, pepper, salt and put more water in it until it covers.
We pull the dough with a roller until it's fine.
We cut squares of this mass and when it starts to boil the contents of the casserole we will be throwing the pieces of mass, making them boil until they are cooked.
Finally, we incorporate the peeled clams and the previously desalted and demised cod.
