The Ñora is a variety of sweet pepper that is widely used in the gastronomy of eastern Spain.
If we use these peppers for a sauce such as mojo picón, romesco sauce, or American sauce, we leave the Ñoras to soak for a few hours (open without seed); the we separate the fleshy part from the skin and crush the peppers.
If the Ñoras are to be used in a stew such as Fabada, rice soup, etc, we will cook them from the start and will take them out a short while before so as to separate the fleshy part, crush it, and blend it in the stew.
For good maintenance, keep the product in a cool and dry place.
SHRIMP WITH ROMESCO Serves 6.
Peeled and quartered tomato roasted with the garlic in an roasting pan at 180°C for 30 minutes.
Place the ñoras in a pan with water and 3 Tbsp of vinegar. Bring to a boil, cover, and simmer for 5 minutes, remove from pan and reserve.
Heat 1 Tbsp of the oil in a small pan and fry bread until golden on both sides and reserve.
Fry in same oil the almonds until golden and reserve.
Place, Noras, Tomatoes and garlic, hot paprika, almonds, bread into a food processor. Drizzle oil as if you were making mayonaise, add the ramianing vinegar and season.
Strain mix and taste for seasonning and adjust
Place in a serving bowl.
Heat an heavy bottom pan brushed with oil and dry-fry the prawns for 2 minutes until just done. Cool, and serve with the romesco drizzled over them.
Serve with more romesco in a small bowl and lots of fresh bread.
In a Terracotta casserole with olive oil fry the rehydrated Ñora. When they have soften reserve them for later.
In the pan, with the same oil, fry the garlic (reserve 2 cloves for later) and the parsley, chopped, until they begin to brown, then add to the peppers cut into strips and finely chopped tomatoes.
Bring to simmer and allow to soften.
Put the Ñoras in a blender with a little salt, two garlic cloves that were reserved, cumin, pepper and a ladle of broth.
Halfway during the cooking process reserve a few strips of the green peppers ( 5 or 6 strips)
When fried, it goes through a food mill and set aside.
Monkfish is deboned, cut into pieces, seasoning a little under normal.
In saucepan, place the pieces of monkfish and add a little broth. In medium heat when it starts to warm, add the Ñora blend with the garlic and spices and a little more salt (to taste). When the stew starts to steam-up, add the peppers cut into strips and the peas.
Lobster and Ñora Paella
In a saucepan place the fish for the broth with about two litters of water and pinch of salt and simmer for 25 minutes. Meanwhile, heat up a Paella Pan with the oil and the rehydrated Nora and the garlic and fry till they are golden.
Add the grated tomato without the skins until it is fried.
Then the lobster chopped into pieces of equal size, is put into the pan, stirred so as not to break-it up.
Remove the Ñoras and the garlic, and to the paella 1.5 litres of fish broth you have been simmering,
