Pulpitos blancos encebollados

Hey everyone, I hope you're having an incredible day today. Today, we're going to make a special dish, Pulpitos blancos encebollados. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This will be really delicious.

Pulpitos blancos encebollados is one of the most favored of current trending foods in the world. It's easy, it is fast, it tastes yummy. It is appreciated by millions every day. They are fine and they look fantastic. Pulpitos blancos encebollados is something that I've loved my whole life.

Many things affect the quality of taste from Pulpitos blancos encebollados, 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 Pulpitos blancos encebollados 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 Pulpitos blancos encebollados is 2 raciones. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Pulpitos blancos encebollados estimated approx 1:30 h..

To begin with this particular recipe, we must first prepare a few ingredients. You can cook Pulpitos blancos encebollados using 11 ingredients and 5 steps. Here is how you can achieve it.

Quedan muy blanditos y sabrosos!!!! Recomiendo mojar pan 🤤

Ingredients and spices that need to be Get to make Pulpitos blancos encebollados:

1. 1,250 gr. pulpitos blancos
2. 2 cebollas medianas
3. 4 dientes ajos
4. 5 tomates pera o 3 cucharadas de tomate concentrado
5. 150 ml vino blanco especial guisos
6. 1 cucharadita carne pimiento choricero
7. 1 / cucharadita pimentón dulce
8. Aceite 1º
9. Sal
10. Agua
11. 2 hojas laurel

Instructions to make to make Pulpitos blancos encebollados

1. Separar la cabeza del cuerpo de los pulpitos. Vaciar los cuerpos y quitarles la piel si los pulpos son medianos(entre 100 y 150 gr.) si son más pequeños no hará falta y limpiarlos bien. Limpiar bien las cabezas quitándoles los ojos y boca. Insistir en los tentáculos la limpieza bajo el grifo para quitarles posible arenilla.
2. Poner en olla a presión algo de aceite (poco) y rehogar los pulpos (secados o escurridos bien previamente). Cuando estén rehogados y con los tentáculos encogidos poner agua hasta cubrirlos ligeramente y dejarlos en olla a presión durante 20 a 25 minutos.
3. Mientras en cacerola poner aceite a calentar y refreír los ajos cortados en láminas gordas, antes de dorarlos, añadir las cebollas picaditas y dejarlas a fuego no muy fuerte hasta que estén transparentes y doraditas.
4. Añadir el tomate y dar unas vueltecitas unos minutos (en mi caso usé tomate concentrado) si fuese tomate triturado dejarlos freír más tiempo. Añadir después la carne de pimiento choricero y remover unos minutos a fuego suave. Poner el pimentón, remover junto a los pulpos que habremos sacado de la olla exprés y reservado el agua de su cocción.
5. Subir el fuego y añadir el vino blanco y el laurel. Dejar evaporar el alcohol e ir añadiendo algo de agua de la cocción de los pulpos hasta que pinchemos y estén muy tiernos y bien integrados en la salsaa y dejarla reducir hasta que este espesita. 👍🏻 A DISFRUTAR

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So that is going to wrap it up for this exceptional food Steps to Prepare Any-night-of-the-week Pulpitos blancos encebollados. Thank you very much for reading. I'm sure you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!