7 RECETAS fáciles para VERANO que siempre salen bien

00:00 Brochetas de pollo.
03:07 Merluza con vinagreta.
06:14 Ensalada de pasta y pollo.
08:41 Calamares rebozados.
11:29 Ensalada de alubias.
14:43 Filete de pescado.
17:21 4 sándwiches de playa.

———– INGREDIENTES ———
1- Brochetas de pollo:
Pechuga de pollo (al menos 2 unidades)
Un pimiento rojo.
Un yogur natural (125. g)
1/2 cucharadita pimentón.
1 cucharadita ajo en polvo.
1 cucharadita albahaca.
1/2 cucharadita cominos.
Sal, pimienta, aceite de oliva.

2 – Merluza con vinagreta:
Merluza en rodajas o lomos, un kilo.
Patatas, un kilo.
Dos huevos.
Cebolla.
Perejil fresco.
Sal, aceite de oliva virgen y vinagre.

3 – Ensalada de pasta y pollo:
Pasta corta tipo farfalle, 250 g.
Guisantes congelados, 120 g.
Pechuga de pollo.
Tomates cherry.
Perejil y albahaca fresca.
Para el aderezo: Yogur natural, un diente de ajo, aceite, ralladura y zumo de limón.

4 – Calamares rebozados.
Anillas de calamar, 600 g.
120 g harina de trigo.
30 g maicena.
Un huevo.
Yogur natural, 120 g.
1/2 cucharada de polvos de hornear.
1/2 cucharada de sal.
Agua fría 80 – 100 ml.
Pimentón dulce (opcional)
Abundante aceite para freír.

5 – Ensalada de alubias:
Arroz largo, 200 g.
Alubias cocidas, 400 g.
Cebolla roja.
Pimiento morrón.
Aceitunas negras.
Atún en conserva.
Vinagreta: Aceite de oliva, zumo de limón, alcaparras, sal y pimienta.

6 – Filete de pescado:
Lomos o filetes de pescado blanco (merluza, abadejo …)
Sal, una cucharadita.
Pimienta, media cucharadita.
Orégano seco, una cucharadita.
Pimentón dulce, una cucharadita.
Copos de cayena, una pizca.
Azúcar moreno, una cucharadita.
Tomate concentrado, dos cucharaditas.
Zumo de un limón.
Aceite de oliva.
Vinagre balsámico.

7 – 4 sándwiches para comer fuera este verano: https://youtu.be/rkXdgmY0WkA

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Two chicken breasts. Dice the chicken into small cubes. One natural yogurt (125 g) . Half a teaspoon of sweet paprika. One teaspoon of garlic powder. One teaspoon of basil. One teaspoon of oregano. Half a teaspoon of cumin. One teaspoon of salt. Pepper. 2 tablespoons of olive oil. Stir and mix the spices with the yogurt. Add the diced chicken. Let it rest in the refrigerator for two hours. Cut a red pepper into square pieces. Skewers for skewers. 1 chicken – 1 pepper – 2 chickens – 1 pepper – 1 chicken. Place the skewers on a baking sheet. It is recommended to use baking paper. Bake at 180ºC – 360ºF / 30 – 35 minutes. Boil 2 eggs for 10 minutes. Put the eggs in cold water. Here are some slices of hake. Salt. This hake recipe is typical of northern Spain. (Galicia and Asturias) It is often made in the summer months. 6 sliced potatoes. Boil the potatoes in salted water for 15 minutes. Fresh onion (spring onion). Amount: 1 tablespoon, finely chopped. Fresh parsley, 1 tablespoon, finely chopped. Chop one of the eggs, reserving the other. Virgin olive oil, 50-75 ml. Vinegar, 3 tablespoons. Let the vinaigrette rest. When the potatoes are cooked, or almost cooked , add the hake and cook for 3-5 minutes. Remove the fish, being careful not to break it. Divide the vinaigrette over the hot potatoes. Add the hake and eggs, and then top with the remaining vinaigrette. Short pasta, 250 g. Salt. Cook the pasta for the time indicated on the packaging. Frozen peas, approximately 120 g. Drain and cool the pasta. Chicken breast, cook for 8-10 minutes. Medium heat. Salt and pepper. Cover the pan. Cherry tomatoes. Parsley and basil. Diced chicken breast. 1 natural yogurt. 1 garlic clove. 2 tablespoons of olive oil. Lemon zest. Juice of half a lemon. Salt and pepper. Dress the pasta with the yogurt sauce. Delicious cold pasta salad. I bought frozen squid rings. They’re a little thick for my taste… …I cut them in half with scissors. It’s better that way. 1 egg. 120 g of natural yogurt. 120 g of wheat flour. 30 g of cornstarch. 1/2 tablespoon of baking powder. Salt to taste. Sweet paprika, optional. Pepper. 80-100 ml of cold water. Add little by little. The batter will be thick and fall off easily. Pat the squid dry with kitchen paper. Add the squid to the batter. Fry in plenty of oil. Moderate heat. Each batch takes between 2 and 4 minutes. Look at that pretty color! Place on kitchen paper. I would love to know where you see me from. If you like squid with lemon, do this better…. Grate the skin instead of squeezing it, so it doesn’t get soft. Long grain rice, 200 g. Salt. Boil the rice for 15-20 minutes. Drain and cool the rice. Cooked beans, 400 g. (Red or white). One chopped onion. Chopped red pepper, one or two tablespoons. Black olives, 2 tablespoons. I would love to know where you see me from. I am in Galicia, Spain. Canned tuna, 150 g. Olive oil, 4 tablespoons. Lemon juice, 2 tablespoons. Pepper. Capers. Enjoy this salad as a main dish… …it is tasty and nutritious. Here I have thawed hake loins. We will make a delicious recipe. Salt, one teaspoon. Pepper, half a teaspoon. Dried oregano, one teaspoon. Sweet paprika Cayenne flakes 🌶️ 🔥 Sugar, one teaspoon. Tomato concentrate, two teaspoons. Juice of one lemon. Olive oil, two tablespoons. Balsamic vinegar, one tablespoon. Coat the fish with the marinade. Let it marinate for at least an hour. Olive oil, 2 tablespoons. Cook the fish for 2-3 minutes on each side. If you have fillets, one or two minutes is enough time. Fresh parsley. White sandwich bread. Butter at room temperature. Toast the bread on the buttered side. A small can of canned tuna. Chopped red onion, one tablespoon. This way the bread is perfect. Chopped pickles, one tablespoon. Chopped parsley, half a tablespoon. Lemon zest, a pinch. Lemon juice, a pinch. Pepper. Mayonnaise, 2-3 tablespoons. Fill the sandwich. This filling will keep for 2-3 days in the refrigerator. A delicious tuna sandwich to take to the beach! Chicken breast, cook for 15-20 minutes. Salt. Sandwich bread. Butter one side. Toast the bread. Crumble the chicken breast. 2 tablespoons of canned roasted peppers. 2-3 tablespoons of mayonnaise. Spread a little mayonnaise on the bread. A leaf of lettuce. Place the chicken and pepper mixture on top. The chicken filling will keep for 2-3 days in the refrigerator. Delicious chicken sandwich. 3 eggs. Cook for 8 minutes. Place the eggs in very cold water. Peel the eggs and separate the yolks from the whites. 1 tablespoon of mayonnaise. 1 teaspoon of Dijon mustard. Grate the egg whites. Add the grated whites to the yolks. Pinch of salt and pepper. Baking or parchment paper. Fill the sandwich with the egg. Wrap it and refrigerate for two hours. Once refrigerated, the mixture will thicken. Two hours have passed; let’s see how it turned out. The filling is now more compact. Sliced rustic bread. Olive oil. Toast the bread. Grate a tomato. Soft cheese (Manchego type) Oil – Tomato – Cheese and… Serrano ham. I’m going to heat this sandwich a little… …to soften the cheese. This way it’s perfect. Ideal sandwiches to eat outside this summer.