Guiñapos de Jaén
250 gr. desalted cod, 500 gr. of clams, 300 gr. of onions, 400 gr. peeled natural tomato, 60 gr. e green pepper, 2 dry red peppers, garlic, paprika, peppercorns, cumin, spearmint, saffron, salt and a glass (0.125 liters) of extra virgin olive oil. For the paste of the guiñapos: 200 grs. of wheat flour, half a glass of water, half a teaspoon (3 g) of salt.
With the flour, water and salt, we make a thin dough. In a saucepan, fry the chopped onion, two cloves of garlic, the green pepper and the peeled and chopped tomato; Add the fleshy part of the dried pepper previously soaked, and a tablespoon of paprika. Add the desalted, dried and crumbled cod and the well washed clams, and sauté. In a mortar, crush garlic, some saffron threads, some peppercorns and cumin, this paste is slipped with water and poured into the saucepan. We add half a liter of water, season and put it on the fire. Meanwhile, we stretch the dough with the rolling pin until it is almost the thickness 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, letting them heat up until they are well cooked, finally adding some mint leaves.
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