Monkfish with red sauce and Smoked Paprika Powder “La Chinata” / Rape en Salsa Roja y Pimentón Ahumado
The original Blog, “Más que Hermanas”, handled by two sisters from Galicia in Spain, delight us with a surprising Monkfish with red sauce and Smoked Paprika Powder “La Chinata”, that blend this valued fish with potatoes, salt, onion, olive oil, bay and our product.
El original Blog, “Más que Hermanas”, gestionado por dos hermanas gallegas, nos deleita con una sorprendente receta de Rape en Salsa Roja con Pimentón Ahumado La Chinata, que mezcla este preciado pez, con patatas, sal, cebolla, aceite de oliva, laurel y nuestro producto.
Read the full recipe on: http://masquehermanas.blogspot.com/2011/04/rape-en-salsa-roja-con-pimenton-ahumado.html
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