Fernando Noguera (3º ESO) shows us some typical Murcian food

1. Gastronomy of Murcia

2. Zarangollo Ingredients 1 zucchini, 1 onion, 1 potato, 1 egg, olive oil and salt.

3. preparation First, we cut the onion, the zucchini and the potato we cook onion in the oil . Later we add the potato and zucchini and let fry until everything is cooked At the end, w e beat the egg and add it

4. Paparajotes

5. INGREDIENTS: 100 g of flour 2 glass of water 1 tablespoon cinnamon oil 100 g of sugar 4 eggs 1 glass of milk lemon zest 30 or 40 lemon leaves

6. PREPARATION: Boil the milk and let it cool.Beat the whites of the eggs until they are stiff.Mix the milk with the water and eggs yolks in a bowl. Beat well and slowly add the flour, the lemon rind, the cinnamon and the stiff egg whites. Leave the mixture to stand for 30 minutes.Add the lemon leaves. Heat the oil in a pan and fry the lemon leaves until they are golden. Drain on absorbent paper and arrange on a plate.Sprinkle with the sugar and cinnamon.

7. Caldero

8. Ingredients 400 g of rice olive oil 200 g of prawns 400 g tomatoes garlic 4 bell 6 parsley 2 kg of fish varied salt saffron pepper 2 l of water

9. Step 1: You start by frying the peppers in a bowl of cast iron orstainless steel up to be letting its aroma, deviate in the same oiland fry the fish heads, and then tomatoes, and peppers . Step 2: In a mortar crush the garlic, parsley and hot peppers andfried. In a saucepan, boil the trash. Step 3. Boiled the trash, the ingredients are added crushed in a mortar and boil half an hour. Step 4: Then strain the broth and the broth trash, clean the fish is boiled for 15 minutes. The fish aside on a serving platter after Step 5: In the broth until rice is set to give the point and be readyto serve. Step 6: The fish is usually served after the usual rice and served with a garlic sauce Preparation

10. Made by: Fernando Noguera Fuentes 3ºESO C