martes, 10 de diciembre de 2013

Garbanzos con calamares

Ana,  del  blog  “Migas  en  la  mesa  
Ana,   invita  a  BBSSear  a  Yolanda

Ingredientes 4 personas

- garbanzos, 200 g [peso en seco]
-calamares, 400 g
- concentrado de verduras casero, una cucharada [o un cubito de caldo comercial]
- ajo, 1 diente
- almendra cruda, 25 g
- cebolla, media [100 g]
- tomate frito casero, 2 cucharadas
- ñora en polvo, 1/2 cucharadita
- vino blanco, 1/2 vaso [100 ml]
- canela, 1/8 cucharadita [o la punta de un cuchillo, vamos, poquita]
- alga kombu, un trocito
- aceite, 2 cucharadas [30 ml]

Preparación

- La noche anterior, ponemos los garbanzos en remojo. Si se nos ha olvidado, los podemos poner a cocer con media cucharadita de bicarbonato, y también quedan tiernos.

- En una olla con abundante agua hirviendo, el trocito de alga y el concentrado de verduras o la pastilla de caldo, ponemos a cocer los garbanzos. [También podemos ponerlos con agua, media cebolla, una zanahoria, el verde de un puerro, sal y pimienta negra]. Yo uso un concentrado casero que preparo con verduras frescas y sal y así siempre tengo a mano y evito recurrir a las pastillas comerciales.

- Los garbanzos se ponen a cocer siempre en agua hirviendo, para que no encallen. Y tardan entre una hora y media y dos horas, dependiendo de la variedad, a fuego medio-bajo desde que vuelven a dar el primer hervor.
 El alga kombu se usa para eliminar los gases que producen estos platos, y sirve para todas las legumbres.

- Cuando los garbanzos están casi a punto, comenzamos a preparar el resto del potaje. Yo los muerdo para comprobarlo, no puedo daros otro truco.

- En una olla suficiente como para contener todo el guiso, ponemos dos cucharadas de aceite a calentar. En este aceite sofreímos el ajo entero y las almendras hasta que veamos todo tostado. Lo retiramos a un mortero.

- En el mismo aceite, echamos los calamares y la cebolla picada, y lo cocinamos todo unos 15 minutos, hasta que los calamares estén dorados. 

- En este rato, vamos majando despacio las almendras y el ajo, con una cucharada de caldo para ayudarnos, si nos hace falta. Al cabo de los 15 minutos, añadimos a la olla este majado disuelto en el vino blanco, la ñora, la salsa de tomate, y la pizca de canela.

- Y sobre la misma, ponemos todos los garbanzos y parte del caldo, hasta que cubra. Lo cocemos junto otros 15 minutos, y si podemos, lo reposamos de un día a otro, que es como mejor está.

- Yo prefiero usar dos ollas, aunque se arme más estropicio, porque si usamos una sartén para la segunda parte y lo incorporamos todo a los garbanzos, perdemos los jugos más interesantes, pero tal vez podamos solucionarlo echando un poco de caldo en la sartén para aprovecharlos igualmente.





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