Bienmesabe de merluza (con adobo picante)

Hello everybody, I hope you're having an amazing day today. Today, I will show you a way to prepare a distinctive dish, Bienmesabe de merluza (con adobo picante). It is one of my favorites food recipes. For mine, I'm gonna make it a little bit unique. This is gonna smell and look delicious.

Bienmesabe de merluza (con adobo picante) is one of the most well liked of current trending foods in the world. It's appreciated by millions every day. It's easy, it is quick, it tastes delicious. Bienmesabe de merluza (con adobo picante) is something which I've loved my entire life. They're nice and they look fantastic.

Many things affect the quality of taste from Bienmesabe de merluza (con adobo picante), 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 Bienmesabe de merluza (con adobo picante) 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 Bienmesabe de merluza (con adobo picante) 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 Bienmesabe de merluza (con adobo picante) estimated approx 30 min + reposo.

To get started with this recipe, we have to prepare a few ingredients. You can have Bienmesabe de merluza (con adobo picante) using 9 ingredients and 8 steps. Here is how you cook it.

#glutenfree

Ingredients and spices that need to be Make ready to make Bienmesabe de merluza (con adobo picante):

1. 2-3 rodajas merluza
2. Harina de garbanzos
3. Adobo
4. 2 dientes ajo
5. 1 hoja laurel
6. 1 c.s orégano
7. 2 c.s pimentón (mitad picante o como os guste)
8. Viangre de manzana
9. Agua, pimienta negra y sal

Instructions to make to make Bienmesabe de merluza (con adobo picante)

1. En un bol ponemos los ajos enteros y chafados, la hoja de laurel rota, los pimentones, orégano, sal y pimienta.
2. Cortamos la merluza en trozos de bocado y los ponemos en el bol.
3. Cubrimos a mitad de vinagre y la otra mitad de agua.
4. Filmamos y guardamos en la nevera toda la noche.
5. Al día siguiente escurrimos bien la merluza y secamos con papel absorbente muy bien.
6. Ponemos aceite a calentar, enharinamos los trozos de merluza con harina de garbanzos y los freímos. Vamos reservando en papel absorbente.
7. Me gusta emplatarlo con más orégano. También lo he hecho en un pincho con pimientos del piquillo y mahonesa.
8. 

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