Umzala «ixutywe ipela»

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Ukulayisha ...

por UAngela

Umzala, njengerayisi, unombulelo omkhulu xa kuziwa ekudibaneni nezinye izithako. Iinyama ezinqabileyo, intlanzi kunye nemifuno inokuhamba ngokugqibeleleyo nesi siphumo sedurum yengqolowa yesolina. Ngeemveliso ezifanayo esihlala sizibeka kwimixube yenyama kunye nevenkile yaselwandle, siyakulungiselela ipleyiti epheleleyo yomzala.

Umzala «ixutywe ipela»

Phrinta iresiphi

Umzala, njengerayisi, unombulelo omkhulu xa kuziwa ekudibaneni nezinye izithako. Iinyama ezinqinileyo, intlanzi kunye nemifuno inokuhamba kunye

Umzala «ixutywe ipela»
  • UAngela
  • Ikhitshi: ngokunyanisekileyo
  • Uhlobo lweRipeipe: iintlanzi zokupheka
  • Iinkonzo: 4
  • Ixesha elipheleleyo:

Izithako

  • 1 indebe (300 ml.) Mzala
  • 1 indebe okanye 300 ml. umhluzi wenkukhu
  • 200 gr. ithanga lenkukhu elingenamathambo nelinqunqiweyo
  • I-200 gr. I-prawns exutywe
  • imifuno yokugrumba (igalikhi, itswele, itumato, ipepile eluhlaza okanye ebomvu)
  • ezinye iipaprika eziswiti
  • imitya embalwa yesafron
  • 1 igqabi le-bay
  • ioli yeoli
  • pepper
  • sal

Ukulungiselela

  1. Okokuqala, simdaka inkukhu ngetyuwa kunye nepepper epanini kunye ne-oyile ephantsi.

  2. Emva kokuba sityunjwe, siyayisusa kwaye kwi-fat fat sityhutyha imifuno eqoshiwe kakuhle de ibe yi-sauce egxininisiweyo.

  3. Sifaka iiprawn kwi-sauce kunye nexesha kunye neqabunga le-bay kunye nezinye iziqholo.

  4. Sinika amaqhekeza amabini kwi-stewed kwaye sidibanise inkukhu.

  5. Pheka imizuzu embalwa ukugqiba ukupheka iiprawns.

  6. Thela umhluzi oshushu kwi-paella kwaye ulinde ukuba ubilise. Emva koko, yongeza i-couscous, ugubungele ngobumnene i-pan ukuze uyisasaze kakuhle phezu kwayo yonke indawo, cima ubushushu kwaye ugubungele ngekhitshi ekhitshini.

  7. Silinda malunga nemizuzu emi-5 ukuba i-couscous idumbe.

  8. Sikhonza ngokukhawuleza, sikhulula iinkozo ze-couscous ngefoloko.

Umfanekiso: Elle


Fumanisa ezinye iiresiphi ze: Ukupheka kweentlanzi, Iisobho zokupheka, Prawn zokupheka, Iiresiphi zokutya kwaselwandle

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