Ingredients:
Seafood
1 tablespoon of chopped garlic
2 tablespoons of corn oil
500g of peeled and seeded tomato diced
Salt to taste
3 tablespoons of olive oil
150g of cooked squid rings
100g of medium-sized scallops without shells
100g of cooked polvo cut into pieces
50g of mussels without shells
Fritter
18 green bananas
1 large potato
Salt and black pepper to taste
1/2 cup of grated Parmesan cheese
1 tablespoon of chopped parsley
2 cups of wheat flour
Ingredients:
Seafood
1 tablespoon of chopped garlic
2 tablespoons of corn oil
500g of peeled and seeded tomato diced
Salt to taste
3 tablespoons of olive oil
150g of cooked squid rings
100g of medium-sized scallops without shells
100g of cooked polvo cut into pieces
50g of mussels without shells
Fritter
18 green bananas
1 large potato
Salt and black pepper to taste
1/2 cup of grated Parmesan cheese
1 tablespoon of chopped parsley
2 cups of wheat flour
Preparation
Seafood
Step 1: Refine half the garlic in the corn oil and add the tomato
Cook for 30 minutes or until it breaks down
Season with salt and reserve
Step 2: Refine the remaining garlic in olive oil and add the squid, scallops, polvo, and mussels
Cook for 10 minutes and set aside the sauce
Bring to a boil for 5 minutes and reserve
Fritter
Step 1: Boil the bananas and potato in water for 30 minutes or until they become soft
Drain them and while still warm, pass them through a ricer
Step 2: Add salt, black pepper, cheese, and parsley
Let it cool
Then, add the flour and mix
Form rolls with the dough and cut into pieces of 1.5 cm
Step 3: Boil four liters of water and cook the fritters until they rise to the surface
Drain them and add the sauce.
