Guiñapos de Jaén
Difficulty: Media
250 gr. of desalted cod, 500 gr. of clams, 300 gr. of onions, 400 gr. of peeled natural tomato, 60 gr. green pepper, 2 dry red peppers, garlic, pepper, grain, cumin, mint, saffron, salt and an extra olive oil vessel (0 '125 litres). For wigs: 200 grams of wheat flour, half a glass of water, half a teaspoon (3 grams) of salt.
Preparation
With flour, water and salt, we make a fine mass. In a saucepan we fry the chopped onion, two garlic teeth, green pepper and peeled and chopped tomato; we add the fleshy part of the dry pepper previously set to soak, and a tablespoon of pepper. Add the desalted, dried and demised cod and the well-washed clams, and we rehogue.
In a mortar, a garlic, saffron strands, pepper grains and cumins, this pasta is melted with water and poured into the saucepan. We add half a liter of water, we season and put it in the fire.
In the meantime, we stretch the mass with the roller to almost the bulk of a paper, and cut it into small pieces. When the contents of the saucepan begin to boil, we will add the pieces of dough, allowing them to heat until they are well cooked, adding a few leaves of peppermint.
