Perdices al vino tinto con verduras y curry

Hello everybody, it's Brad, welcome to our recipe page. Today, I'm gonna show you how to prepare a distinctive dish, Perdices al vino tinto con verduras y curry . It is one of my favorites. This time, I will make it a bit tasty. This will be really delicious.

Perdices al vino tinto con verduras y curry is one of the most well liked of recent trending meals on earth. It's simple, it's fast, it tastes yummy. It is enjoyed by millions every day. They're nice and they look wonderful. Perdices al vino tinto con verduras y curry is something which I've loved my entire life.

Many things affect the quality of taste from Perdices al vino tinto con verduras y curry , starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Perdices al vino tinto con verduras y curry delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Perdices al vino tinto con verduras y curry is 4 raciones. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Perdices al vino tinto con verduras y curry estimated approx 30 minutos.

To begin with this recipe, we have to first prepare a few ingredients. You can have Perdices al vino tinto con verduras y curry using 13 ingredients and 9 steps. Here is how you cook it.

Perdices al vino tinto con verduras y curry, primer plato muy contundente.

Ingredients and spices that need to be Get to make Perdices al vino tinto con verduras y curry :

1. 4 perdices
2. 2 cebollas
3. cabeza ajos (2 ajos para el arroz)
4. 3 zanahorias
5. pimiento verde (a gusto medio o entero)
6. 1/2 vaso vino tinto
7. curry (indio)
8. tandoori masala (o pimentón)
9. 4 laurel
10. hierbas provencales
11. pimienta negra molida
12. 1/2 caldo de verduras o agua
13. 200 gr arroz basmati

Instructions to make to make Perdices al vino tinto con verduras y curry

1. Limpias y lavas bien las perdices por fuera y por dentro; los secas con papel de cocina.
2. Pones tandoori masala y curry por ambos lados y frotas las perdices para que la especias entren bien.
3. En una olla exprés pones aceite y rehogas bien, por todos los lados, las perdices y los apartas.
4. En la misma olla, añadiendo un poco de aceite si hace falta, pones la cebolla, los ajos, la zanahoria y el pimiento a rehogar durante unos 5 minutos.
5. Ahora vuelves a poner las perdices en la olla, pones el laurel, el pimiento, las hierbas provenzales y el caldo hasta cubrir los perdices.
6. Cierras la olla y en cuanto salta el silbato, lo dejas 45 min. a fuego medio/bajo.
7. Mientras tanto hacer el arroz según las instrucciones del paquete, pero le añades una hoja de laurel, 2 dientes de ajo enteros y un chorrito de aceite.
8. Cuelas el arroz para que salga todo el agua sobrante, lo vuelves a poner en la olla y lo dejas reposar unos minutos.
9. Pasados los 45 min. de la olla, sacas las perdices a un plato y pasas la minipimer por la salsa (o bien con thermomix o batidora).

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