Our Recipe for Shrimp and Vegetables Fideuá

The recipe for shrimp and vegetables fideuá I hope you enjoy at least as much as my sins. Turns out we went to the market on Saturday morning to buy fresh produce, it will be with me that as the market anywhere. Well, my dwarf wanted to eat shrimp since ate in summer loves, but of course then it's time to think about food and how to ask.

The solution, to eat more, not just the shrimp, it was this. Some carbohydrate and vegetable pasta. With the flavor of the shrimp goes better. Is that when you have a small eating a little regulate many turns must look to eat a little better.

Serves 4

16 beautiful prawns to grilled, 1/2 zucchini, 100 g snake beans (the long round), 250 g of noodles, 300 ml of stock we will do with the heads of the shrimp and celery, 1/2 small onion, 1 garlic, 1 teaspoon paprika, some saffron, olive oil and salt.
How to make shrimp and vegetables fideuá

We begin cleaning the prawns and put to boil in a saucepan with the heads chopped green celery. Thus we have a very aromatic bouillon will serve to add to fideuá.

As you have not used the paella was oxidized a little. So let's clean it. We put it on fire and threw a splash of vinegar, you will see how to clean anything. The wash, dry and put oil on the fire again.

Pochamos onion and minced garlic. Add the prawns and when caught colored noodles. Finally the paprika and saffron, beans, chopped items and diced zucchini. Add the broth, which is near boiling, and cook over medium heat for 10 minutes.

Working time | 30 minutes
Difficulty | Easy

tasting

When the shrimp and vegetables fideuá is finished. We serve and accompany it with a little garlic mayonnaise that will give you a little silky, well-flavored, rich

How to make Our Italian Grilled Chicken salad

Every year I have a feeling that since Christmas just until summer comes, people will take for dieting, healthy eating and exercise, at first because they feel guilty of having eaten too much at parties and then it starts good weather and they fear the criticism of his meat looks.

Whatever the case, and are not disappointed, here's a recipe for Italian roast chicken salad ideal for your purposes, from a book that holds newly acquired 200 recipes low in fat, but tasty all.

Ingredients for 2 people

For the salad: 3 or 4 chicken breast fillets, 4 ripe plum tomatoes, 4 small potatoes, lettuce varied
For the sauce: half a lemon, salt, pepper, a clove of garlic, mustard, basil and oregano.

How to make Italian grilled chicken salad

Although salads are usually simple and quick to prepare, this grilled chicken salad is a bit more entertaining, because you have to cook some of its ingredients, but it is that things take too long.

We started putting the oven heated to 200 ° C. When you reach the right temperature introduce a tray on which we will put the chicken breasts and tomatoes, seasoned and washed down with a drizzle of oil. As fillets are thin, do not take long, 15-20 minutes.

Meanwhile in a saucepan, boil potatoes until tender (when we can effortlessly clavarles fork), then let cool, peel and cut into slices.

To make the sauce, mix the ingredients in a bowl: oil, some mustard, minced garlic, a pinch of basil and oregano, the juice of half a lemon and a bit of grated peel. Stir well and set aside.

When ready the chicken breasts, cut the fillets into strips and add to the bed of lettuce that we will have prepared, then we also add the potatoes, tomatoes and finally the dressing.


Working time | 30 minutes
Difficulty | Easy

tasting

Italian salad with grilled chicken, despite being a recipe light and low in fat, is a very tasty dish with a variety of shades and a touch spicy sauce accompanied at all times. If I may a suggestion, rallad a little parmesan on top and you will obtain excellence.