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This bull liver paella is typical of the northern Valencian orchard. Especially in the towns of Almassera, Alboraya, Benifaraig, Borboto and some others in the area. It is a winter dish that is usually eaten broth and a little spicy. I prefer to go over the broth than for the fetge de bou paella, which is how they say in Valencian,…
Ingredients to make Torino de cacahuate: 50 grams of peanut 4 tablespoons of peanut butter 1 can of condensed milk 250 milliliters of evaporated milk 2 tablespoons vanilla extract 250 milliliters of cane liquor or white rum ice to taste How to make Peanut Torito: To learn how to make Veracruz bulls, toast the peanuts in…
Ingredients to make How to prepare Bull with beer: 1/2 glass of water The juice of 1 lemon 1 bottle of beer Sugar to taste How to make How to prepare Bull with beer: Pour the water, lemon and beer into a container, stir and add sugar to taste. Serve in beer mugs, frosting the…