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Sunday Barbecue! Gluten free, of course! My crib Marta stretched a little and we invited these requetebuenas dishes.


canapés to begin: the spicy sausage and quail egg, tomato and cheese anchovy and cod with quail egg, very rich!

graus To follow and chorizo \u200b\u200bsausage, grilled that good!

Finally, a "lamb chops" (if it takes a little longer in taking the picture, there is not one!

The dessert was my turn to me, but the truth is he was not the work ...

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BARBECUE BEANS WITH CLAMS FIDEUA

As my maridin specialty is black rice ... why not try a gluten-free fideuá? was worth it to lick your fingers!

INGREDIENTS:


1 green pepper 1 red pepper 1 onion

garlic noodles brand
BAYO

fish broth prawns squid


PREPARATION:

Make a sauce with onions, garlic, pepper green and red, all finely chopped.

We add the squid pieces and shrimp, we give a few laps and when they change color, we take the noodles, sauté a little over medium heat. We cast

fish stock (two cups of broth for each of noodles) and cook for about twenty minutes, and rested five minutes.

The texture should be creamy, well, that's how we like.

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A recipe very fast, these days I'm very busy with the move, but not from home but working, what a mess!


INGREDIENTS:


1 jar

beans 1 / 2 onion, garlic



100 ml white wine 250 gr clams




water 1 cup chopped parsley



PREPARATION:


Saute garlic and onion simmer, when add the clams poached and up heat slightly, cover the pot and hope to open the clams, remove from heat.


We take the clams from the pot, and that same pot add the drained beans, white wine, a glass of water, and chopped parsley. We left about five minutes over low heat.


Add the clams to the pot with the beans and .... enjoy! Easy, eh?


If you want the authentic recipe with dried beans, stopping by the blog of ZERO-GLUTEN.