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The likely origin, through colonization, is the Spanish dish gambas al ajillo, prawns cooked in a garlic and hot paprika oil. In Mexico, it combines guajillo chili peppers and ajo ( garlic ). [ 1 ] In other Latin American countries the dish is similar, but using other chilies, for example the aji panca or aji mirasol in Peruvian cooking, dried ...
Gambas al ajillo everywhere seafood peeled shrimps cooked in a clay casserole with oil and garlic Gazpacho manchego: Castilla-La Mancha: staple dish pieces of torta de Gazpacho, also known as tight candles, a type of flat bread, mixed with a quail, pigeon, hare or rabbit stew. Huevos rotos ("broken eggs") everywhere egg dish
Gambas al ajillo and setas al ajillo: Literally "prawns with garlic" and "mushrooms with garlic", these dishes are served piping hot and are popular appetizers for the midday meal. Bocadillo de calamares: A bocadillo of fried squid rings that can be ordered in practically every bar.
Chorizo al vino: Chorizo sausage slowly cooked in wine Chorizo a la sidra: Chorizo sausage slowly cooked in cider [4] Croquetas: A common sight in bar counters and homes across Spain, served as a tapa, [5] a light lunch, or a dinner along with a salad Empanadillas: Large or small turnovers filled with meats and vegetables [6] Ensaladilla rusa
Dishes such as arroz con costra, arròs negre, fideuá, arròz al horn (arròs al forn in the Valencian language), and rice with beans and turnips are also common in the city. Coastal towns supply the region with fish, leading to popular dishes like all i pebre ( fish stew ), typical of the Albufera .
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Chipotles en adobo —smoked, ripe jalapeño peppers in adobo Peruvian adobo chicken made from dried aji panca (yellow lantern chili, Capsicum chinense). Adobo or adobar (Spanish: marinade, sauce, or seasoning) is the immersion of food in a stock (or sauce) composed variously of paprika, oregano, salt, garlic, and vinegar to preserve and enhance its flavor.
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