Langosta al ajillo
(fried lobster in garlic sauce)
Langosta al ajillo
(fried lobster in garlic sauce)
Serves: four
Preparation time: Sixty minutes
Ingredients:
Two medium-sized carrots, in one-inch slices
Olive oil (preferably) or your favorite cooking oil
Puerto Rican rum (Optional)
1/3 cup raisins
Olives
Onions
Garlic, either fresh or bottled. Avoid using garlic salt.
Peppers, to your taste (hot, mild, red, green, other)
Two-thirds cup of tomato sauce (or two tablespoonfuls of tomato paste)
A pinch of salt
Preparation:
In a deep frypan, heat a small amount (about two tablespoonfuls, or barely enough to lightly coat the bottom of the frypan) of olive oil at medium high heat, until very hot.
Carefully add the chicken pieces. Saute quickly on each of the chicken piece surfaces, no more than a few seconds for each surface. The idea is to seal the meat, not to cook it.
Add the remaining ingredients and simmer, covered, for about ten minutes. Use as filling for your mofongo.
Enjoy!
SEND
THIS PAGE TO A FRIEND:
If you know someone
who could benefit from the information on this page, please forward it
to them by clicking FILE, SEND (on the toolbar in your web
browser).