CHICHARROS A LA ASTURIANA (o JUREL) | Aprovecha el pescado de temporada

The horse mackerel, also known as mackerel, horse mackerel, chicharrón, and chicharrilla, is a saltwater bluefish. It provides us with vitamins, proteins, minerals, and omega-3 fatty acids, an essential nutrient for the body. On this occasion, we propose some delicious baked horse mackerel. It's a very healthy way to eat fish, and it's also delicious. We'll show you how to prepare this recipe for Asturian-style horse mackerel, step by step. Hello again, with you, La Cocina de Pitagorín. Today we prepared baked horse mackerel. The horse mackerel is now excellent, not only in terms of quality but also in terms of price. It's very good. Let's prepare it. Well, here we have all the ingredients. The horse mackerel, which is very good these days, is very fresh and also has a great price. I told the fishmonger to clean it, to clean it inside, to leave the head and the tail, and this little piece here, which has some bones that later, when he does it, they come loose and it's very unpleasant. So, if you remember, have them remove this part or remove it yourself. Well, we also have a couple of garlic cloves that we'll put inside, a lemon, we'll take a couple of slices and put them on the back, half a glass of white wine, a couple. of parsley sprigs, one onion, one small onion, and paprika Okay, with all these ingredients, let's start preparing them. Well, now I have everything ready for the pork rinds. Let's make a cut in the loin, a couple of slits to put in here, a couple of lemon zests. I already have them cut here, one and the other, and put them inside. We'll put the eyes in, I have them cut too. Okay, now I transfer this to the tray and add a little salt. Since they don't add salt, on the other side, I've done it below, and that's how it fills up. Well, that's it. And the onion, the onion, the kids around it, a splash of oil, and the oven at 180 degrees. 20-25 minutes, wait. I forgot the parsley. Chopped parsley on top. Now I'll chop it and it's effective. Okay, then. Now we're going to add the mixture. We're going to add a little oil. Then, after enriching the two pork rinds, we stir it a few times and add a little paprika for a short time because, as you know, it burns quickly. Nothing, two, three, four. seconds and that's it, and then after that we pour the files over it and I've already made the mixture and before that I'm going to pour the white wine over the peas that we put in. As I said, we put the eyes on it, we have it and now to the oven again for 10 minutes and that's it. Well, here it is prepared and ready. I just took it out of the oven and I'm going to put it on a plate to present it. And here we have it, baked chicharro. Well, you know what I always say: if you liked it, give it a like, don't miss our next videos and subscribe to receive the first one when we upload a video. Enjoy your meal and see you soon.