Suquet de albóndigas con sepia

Hello everybody, hope you're having an amazing day today. Today, I will show you a way to make a distinctive dish, Suquet de albóndigas con sepia. It is one of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Suquet de albóndigas con sepia is one of the most well liked of recent trending meals in the world. It's appreciated by millions every day. It's simple, it is fast, it tastes yummy. They are nice and they look wonderful. Suquet de albóndigas con sepia is something which I have loved my whole life.

Many things affect the quality of taste from Suquet de albóndigas con sepia, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Suquet de albóndigas con sepia delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Suquet de albóndigas con sepia is 3 personas. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Suquet de albóndigas con sepia estimated approx 1 hora.

To begin with this recipe, we have to first prepare a few components. You can cook Suquet de albóndigas con sepia using 8 ingredients and 5 steps. Here is how you can achieve that.

El sabor suave de la sepia liga muy bien con la carne.
Acompañádlo com una buena ensalada...🥗

Ingredients and spices that need to be Make ready to make Suquet de albóndigas con sepia:

1. 1 docena albóndigas
2. 6 sepias pequeñas
3. Cebolla, ajo, tomate, pimiento rojo
4. Aceite de oliva suave, sal
5. Harina para rebozados
6. Guisantes
7. Picada de almendras, ajo y perejil
8. Vino blanco

Steps to make to make Suquet de albóndigas con sepia

1. Primero de todo freímos la sepia (previamente lavadas) con un poco de aceite y la reservamos.
2. A continuación, freímos las albóndigas en aceite bien caliente; habiéndolas enharinado antes. Las reservamos en un plato con papel de cocina absorbente para que pierdan el exceso de grasa.
3. Hacemos un sofrito de cebolla, ajo, tomate y pimiento rojo (cortados bien finos) en el mismo aceite que nos ha quedado de freír las albóndigas (filtrado, si conviene). Podemos añadir unos guisantes, si queréis y xup xup a fuego lento.
4. Añadimos a la cazuela las albóndigas y las sepias y medio vasito de vino blanco.
5. Le damos el último hervor a fuego lento y listas para comer!!!😉

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