Ena ke sejo se ruileng le se khotsofatsang sa lijo tsa leoatleng se simolohang naheng ea Basque - ho Pyrenees le lebōpong la Atlantic moeling oa Spain le Fora. Se etsang hore sejoe sena se khethehe ke motsoako oa lijo tsa leoatleng, paprika e chesang le e monate le motsoako oa litlama. Lihlahisoa tse ntle tsa tlhapi ke tsa bohlokoa ho risepe ena, empa u ka khona ho oela ka har'a khoho kapa metsi. Ke sebelisa li-octopus tsa lesea, li-bass, li-shrimp le li-scallops tsa bana phetolelong ena, empa li-mussels, crabmeat, mofuta ofe kapa ofe oa tlhapi e tiileng, kapa tlhapi leha e le efe ea tlhapi ea leoatle e tla e etsa - e-ba le bonnete ba hore u na le mefuta e mengata.
Seo U tla se Hloka
- 1 lik'hilograma tse leshome
- Litlhapi tse 1 tsa litlhapi (tlhapi e tšoeu e tsitsitseng joaloka libaka tsa leoatle)
- 1/2 li-shrimp lilithara
- 1/2 likhase Bay scallops
- 1/4 senoelo sa oli ea mohloaare
- 2 eiee e mahareng (e entsoeng)
- 2 linoana tsa celery (tse qhibililoeng)
- 3 garlic cloves (e entsoeng)
- 1 pepere e tala (e entsoeng)
- 1 pepere e khubelu ea bell (e qhibililoe)
- 1 teaspoon paprika e chesang (kapa pepere ea Espelet)
- 1 tablespoon sweet paprika
- Kara ea veine ea veine e tšoeu (e omileng)
- Litlhapi tse 1 tsa litlhapi (kapa khōhō kapa metsi)
- 5 plum tamati (e entsoeng le e nang le peō)
- 6 makhasi a sage (a khethiloe)
- 1 tablespoon rosemary (e ncha, e qhibililoe)
- 2 tablespoons ka parsley (e ncha, e qhibililoe)
- 1 basilon
- letsoai ho latsoa
- pepere ho latsoa
- Lero la lemone
Kamoo U ka e Etsang
- Khaola li-octopi ka likotoana tse khōlō. Hlakola litlhapi ka lik'hilograma tse 1 ho isa ho tse peli. Etsa li-shrimp 'me u hlatsoe li-scallops. Tlosa e mong le e mong oa bona ka letsoai mme u behe ka thōko - ka thoko.
- Hlalosa oli ea mohloaare ka setofo sa Madache kapa pitsa e kholo ea sejoa holim'a mofuthu-mocheso o phahameng ka metsotso e le 'ngoe kapa tse peli, ebe u eketsa eiee le celery. Etsa metsotsoana e 3 ho ea ho e 4, ebe u eketsa pelepele e khubelu le e khubelu le tšepe ea lesea.
- Etsa li-octopus, pelepele le onion ka metsotso e le 'ngoe kapa tse peli, ebe u kenya konofolo ebe u kopanya hantle. Pheha metsotso e le 'ngoe, ebe u fetisa mocheso ho fihlela o phahamisa veine e tšoeu.
- Kopanya hantle, 'me u kenye mefuta e' meli ea paprika le ho kopanya hape. Lumella motsoako o belise ka matla ho fihlela halofo ea veine e phehiloe.
- Eketsa sage le ho rosemary, e leng setho sa tlhapi. tsosa le ho tlisa ho pheha. Tlosa mocheso ho fihlela o bososela 'me u lumelle sena ho pheha metsotso e 35 ho isa ho e 40.
- Hlahloba letsoai mme u kenye haeba ho hlokahala. Hlahloba karolo ea octopus: Haeba e le bonolo, tsoela pele. Haeba ho se joalo, pheha nako e teletsana.
- Hang ha octopus e le bonolo, eketsa litamati, shrimp, tlhapi le scallops, ebe u eketsa halofo ea parsley. Pheha sena ha u emisa metsotso e 4 ho isa ho e 5.
- Eketsa karolo eohle ea parsley le basil. Khothalletsa ho kopanya le ho sebeletsa.
Sejo sena se nyoloha ho fihlela sebokeng se nang le bohobe bo nang le boleng ba boleng bo botle le veine e ntle e tšoeu. Khetho e khethehileng e ne e tla ba Albarino ea Spain kapa California, empa verdelho, pinot grigio, riesling e omeletseng kapa setaliana sa Italy e ne e tla ba e babatsehang, joalo ka litlhapi tsa Segerike. Haeba u noa joala, ale e khanyang ea Belgian e ne e tla ba monate hape