Guiñapos
People: 4
Difficulty: Media
• 250 grams of desalted salt cod • 500 grams of clams • 300 grams of onion • 400 grams of tomato • 250 grams of peeled prawns • 4 artichokes (the hearts) • 200 grams of wheat flour • 1 green pepper • 2 dried red peppers • 2 garlic cloves • 1 teaspoon of paprika • a little spearmint • a little saffron • olive oil • water and salt Ingredients for the dough: • flour • water and salt
Preparation
• Mix the flour with cold water, stirring everything together very well so the dough comes out thin. • In a pot with a little oil, fry the finely chopped onion, garlic and green pepper, and once softened, add the peeled and chopped tomato and sauté. • Add the flesh of the previously soaked dried red pepper and a tablespoon of paprika. • Add the flaked, desalted cod, the clams, the peeled prawns and the artichoke hearts, and cook briefly. • In a mortar, crush a garlic clove, saffron and a few peppercorns until it forms a paste. Add a little water to loosen it, season with salt to taste, and add it to the pot. • The guiñapos are made with flour, a little salt and water; knead the dough until smooth. Roll out small pieces of dough on a hard surface using a rolling pin, and cut them into small, thin, irregular pieces — these are the guiñapos. • Add them to the pot once its contents start to boil, and leave until the guiñapos are cooked. • Add a little spearmint and serve.
