Arepas The Ultimate Guide: Classic and Contemporary Recipes (Raw and Unfiltered) by Cesarin Camilo & Cesarino Camilo

Author:Cesarin, Camilo & Cesarino, Camilo
Language: eng
Format: epub
Published: 2024-07-02T00:00:00+00:00

Arepa Margariteña

Typical of the coastal region of Margarita, this arepa is accompanied by seafood.

Ingredients for Arepa:

2 cups precooked cornmeal

2 1/2 cups water

1 teaspoon salt

Oil for cooking

Filling:

- 200g shredded dogfish (small shark)

1 medium onion, washed, finely chopped

red bell pepper finely chopped

2 cloves garlic, finely chopped

2 tomatoes, peeled and finely chopped

2 tablespoons of oil

Salt and pepper, as you like

Juice of 1 lemon

Fresh chopped cilantro

Instructions:

In a large bowl, mix together the flour, sugar, yeast, and salt. Add the oil and continue to rub together until you have a smooth, soft dough. Rest for 5 mins. Divide the dough into portions and form balls. Flatten each ball to approximately 1 cm thick discs. Heat a large pan or griddle over medium-high heat and add a little oil. Cook the arepas for about 5-7 minutes on each side, until golden brown and crispy on the outside.

In a large pan, heat the oil over medium heat and sauté the onion, pepper, and garlic until tender. Add the tomatoes and cook until undone. Add the crumbled casserole, season with salt, pepper and lemon juice. Cook until well mixed and warm. Fresh chopped cilantro

Open the hot arepa in half and fill it with the bowl mixture. Serve immediately and enjoy this delicious Margarita Arepa, perfect for a sea-flavoured meal.

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