The easiest way to make fish fillets !
It is also colorful, very rich and Galician.
On the ajada
Galician ajada is a typical way to cheer up meats, vegetables and fish in ... guess. Galicia. In this case my proposal is for fish but exactly the same can be used for steamed vegetables or the iron and for meats such as pig or shellfish. Galician ajada is an 'easy trick' that always works when we don't have time or desire to cook but we don't want to miss a good meal. Hopefully they try it!
Content table
Ingredients
2 people - This is not an ingredient, huh, I mean they are two portions
- 4 Fish fillets (I used Panga, but it can be another)
- 2 garlic cloves
- 1 CDA. sweet paprika soup
- Flour
- Olive oil
- 1 jet of vinegar (optional)
- Salt and pepper
Galician ajada recipe
and grilled fish
1. Salpimentar the fish fillets and sprink them with flour from both sides. This is the secret to grilled and do not stick or get rid of.
2. Take them hot and cook them on both sides.
3. Put the garlic cut into very finite sheets in hot olive oil Sauté a few seconds, until they begin to see gold. Eye of not passing.
4. Turn off the heat, let and add the tablespoon of paprika . Revolver.
5. Let stand. This is for the sediment in the background and obtain very clean red oil.
6. Spray fish with this liquid. Let some garlic pass. Ready! You already have your fish with Galician ajada.
note
A splash of vinegar or a little broth can be added to the ajada I like it that way, the simplest.
This is my fish with Galician ajada
What a Pintuse
