Caldeirada de raya | Cocina Atlántica

Especialidad: Caldeirada de raya

En una cazuela se añade agua, aceite de oliva, unto, azafrán en hebras naturales, pimentón dulce, sal, cebolla y pimientos rojo y verde. Se mezcla todo y se añaden las patatas. Por último se agrega el pescado y se deja cocinar durante 7 minutos. Se sirve en la misma cazuela donde se ha cocinado.

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Especialidad: Caldeirada de raya

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