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Healthy Spanish food
Spain has got a wide gastronomic tradition
It is included in what has been called
Mediterranean Diet
It is varied balanced and full of flavour
You can find a lot of different dishes within the
same country only travelling from East to West
and from North to South of Spain
You should come and taste our great dishes
We have made a careful selection of
representative dishes and organized them into
three sections
First you can find Spanish healthy food from
different parts of the country Then typical
Valencian food and finally as a link tapas
which are popular not only in the whole
country but also beyond our frontiers
Beans with clams
jlastras CC BY 20
-Ingredients
120 g of clean clams
300 g of bean
1 dl of olive oil
1 onion
2 cloves of garlic
parsley
salt
green pepper
1 leek
2 ripe tomatoes
Broth to cook clams
1 glass of white wine
-Preparation
First boil the beans in salted water along with the
leek green pepper garlic onion parsley and tomatoes
When the beans are cooked remove the ingredients
that have been cooked and grind incorporating them into the same pot
Chop garlic and parsley put it in a pan with a little oil
and add the clams Dip with white wine At the time the clams open remove from heat
Add the clams to the beans and let simmer together for 5 minutes
Spanish omelette
Di-que-si Public domain
-Ingredients
1 kg potatoes
9 eggs
1 large onion
Olive oil
Salt
-Preparation Peel wash and cut the potatoes in half and then
into pieces Peel and cut the onion
Heat a deep pan with plenty of olive oil and when hot toss the potatoes and the onion
Fry the potatoes with the onion until they are tender
Remove and drain them
Beat the eggs Pour the potatoes and onions in the egg and stir
Take olive oil in a pan and when hot add the mixture spread and cook for two or three minutes
Turn the omelette Then we put it again into the pan
and cook for another 2 to 3 minutes Serve hot or cold
Veal And Chicken Stew
Roger Ferrer Ibaacutentildeez CC BY-NC-SA 20
-Ingredients 10 small potatoes
1 large onion
2 carrots
1 pepper
1 clove of garlic
salt to taste
oregano to taste
oil
1 chicken breast cut into strips
500 gr stewing beef cut into strips
200 ml of white wine
Chicken bones for soup
-Preparation
Boil 1 liter of water with the chicken bones to make stock
Cut the onion in pen carrot crescent diced potatoes and peppers in strips
Fry the beef in a pan with oil and garlic When almost done you add the chicken and continue sauteacuteing
Then add the white wine and a few moments later
potatoes carrots onion pepper and chicken broth passed through a sieve
Season with salt and sprinkle with a little oregano
Cook all together with the pan covered until potatoes are tender
Andalusian Artichokes
Victor Bayon CC BY-NC-SA 20
-Ingredients
4 artichokes
1 onion
1 clove of garlic
1 package of frozen peas or half a kilo of fresh
3 tablespoons oil
3 tablespoons ketchup
A splash of sherry
frac12 teaspoon of paprika
Salt
-Preparation
Clean the artichokes and put them into a large bowl with water and lemon juice
Cut the onion and garlic into small squares
Cut the ham into squares or strips
Put in a pot three tablespoons of oil and sauteacute the onion ham and garlic
Drain and cut the artichokes into 8 pieces Add to the pot
Add a splash of sherry ketchup paprika peas and a splash of water or stock if necessary
Let it cook a couple of minutes and season them to your liking
Simple Caldeirada
Juan Mejuto CC BY-SA 20
-Ingredients
One hake tail (500g)
frac12 kilo of potatoes
1 package frozen peas (or fresh)
1 large onion
1 large ripe red tomato
2 cloves of garlic
2 bay leaves
A few sprigs of parsley
Peppers
-Preparation
Cut the fish into thick slices and season with salt
Peel and wash the potatoes Chop them into thick
slices too
Peel and chop the onion one clove of garlic and
the tomato
Put water in the pot to boil
Add all the ingredients except the fish and peppers
When the potatoes are tender add the peppers
and the slices of fish
Crush in mortar one clove of garlic add one ladle of
cooking juices crude oil white wine and paprika
Remove and add it to the pot
Let simmer together for a few minutes
Pilaf Rice with Peppers and Asparagus
Dtarazona Public domain
-Ingredients
100g rice
1 onion
1 bouquet of aromatic herbs (thyme bay leaf parsley oregano)
3 tablespoons oil
1 red pepper
1 green pepper
1 bunch of green asparagus
water
salt
-Preparation
Wash asparagus and cut them the hard part but do not throw it
Prepare a broth with water the aromatic herbs and the hard part of the asparagus
When the broth boils we introduce the asparagus and blanch for 4 to 5 minutes
Remove the asparagus from broth and reserve Keep the broth over low heat
Cut the onion and peppers into dices
Put in a large casserole or for roasting pan 3 tablespoons of oil and sauteacute the onion and peppers
Add the rice and sauteacute well
Pour the hot broth (three parts of it but add more if necessary) over the rice and let it be done over low heat
Dry the asparagus with paper towel and fry in a pan with some oil Finally put them over the rice
Paella
Ary29 CC BY-SA 30
-Ingredients
600gr chopped rabbit
800gr chopped chicken
Saffron to taste
1grated tomato
250gr ferraura (green tender beans)
250gr artichokes
Water
500gr rice
Salt
-Preparation
Pour the oil in the middle of the paella
When the oil is hot add the chicken and rabbit
It is important that all meat is well browned
bullAdd the chopped vegetables and wait a few minutes
Incorporate the tomato fry a few minutes and add the paprika
Pour water close to the edge
Test salt The broth should be very tasty
This is the time to incorporate the rice
Lower the heat almost to a minimum and cook for 15 minutes or until almost all liquid is absorbed
Fideuagrave
Jorge Diacuteaz CC BY-SA 20
-Ingredients
bull 400g noodle bull 8 crayfishbull 8 prawnsbull 200gr squidbull 200gr cuttlefish bull 200gr monkfishbull Fish brothbull Olive oilbull 1 fresh grated tomatobull 1 clove of garlicbull Mild paprikabull Saffron
-Preparation
Heat the oil in a paella salt and sauteacute the monkfish
crayfish and prawns When they are done take it out and keep them for later
Add the squid and cuttlefish and fry until golden brown
Add some garlic the grated tomato and some paprika Cook for a few minutes
Add the noodles and fry them lightly until brown
Put the monkfish crayfish and prawns back (decorate it your way)
Add the broth to just cover the noodles and add the saffron Cook until the broth evaporates
All i Pebre
Robyn Lee CC BY-NC-ND 20
-Ingredients
bull 1 kg of Eels
bull 4 cloves of garlicbull 1 paprika spoonful
bull 2 cayenne peppersbull 3 potatoes (cut irregularly)
bull olive oil
bull salt
bull 60 g of Almonds
bull 2 fried bread slices
bull peppercorns
-Preparation
First in a pan with hot oil fry the garlic unpeeled with
the paprika and the cayenne pepper
Add triscadas potatoes sauteacute cover with water and
boil them for ten minutes
Add the clean and chopped eels Season and put it
over medium heat for another ten minutes
Make a mixture with the almonds peppercorns and
the fried bread in a mortar and add it too Let cook
over medium heat for about 5 - 10 minutes salt to taste and serve
Valencian Hervido
JaulaDeArdilla CC BY-NC-ND 20
-Ingredients
bull 4 potatoes or 1 per person
bull 3 big carrots
bull 400 g green beans
bull 1 big onion
bull Salt
bull olive oil and vinegar for dressing
-Preparation
o First wash and peel the potatoes carrots and beans by removing the side hair strand
o Then chop the vegetables and put them in
a pot cover with water and add salt to your liking
o Finally put it on the fire and when it breaks to
boil leave 20 minutes or until the potato is tender
o Serve seasoned with oil and vinegar
Montaditos
Quail egg piquillo Iberian ham andand Iberian ham manchego cheese
Graham Stanley CC BY 20
Goat cheese with tomato Chicken and vegetable
and vegetable mix garlic sauce
Dave Shea (CC BY-NC-ND 20)
Fried Anchovies
Kake CC BY-NC-SA 20
-Ingredients
bull frac12kg fresh anchovies
bull flour
bull saltbull olive oil
-Preparation Start by cleaning the anchovies remove the head guts
and bones (we remove the bones as we prefer the
texture but for a more crispy texture they can be left in)
Heat a pan with olive oil in it for frying
Coat each anchovy in flour
When the oil is very hot start adding the anchovies
taking care to ensure that they donrsquot stick together
Leave to fry in the oil until very crispy ndash approximately
5-10 minutes
Remove from the pan and place on a paper towel to
absorb the excess oil
Add salt and serve warm
Shrimp cocktail
Jon Sullivan CC0 10
-Ingredients
12 cooked and peeled shrimp
3 hearts of palm
1 cup of chopped fresh lettuce
4 cherry tomatoes ( use them to decorate)
2 tbsps of capers
23 cup of mayonnaise
2 tbsps of ketchup sauce
1 tsp of Brandy
frac12 tsp of ground black (or white) pepper
-Preparation
Start preparing the cocktail sauce by mixing the
mayonnaise ketchup Brandy and ground pepper in
a bowl and stirring it until it becomes a homogenous pink sauce
To assemble this tapa start with a tablespoon of cocktail sauce in the bottom of the glass
Cover it with a bed of lettuce arrange the hearts of
palm (in slices) on top and surround the trim of the
glass with shrimp pour the remaining cocktail sauce over and top it with capers
To finish it I add two tomatoes to decorate
Gazpacho (Liquid salad)
Tamorlan CC BY-SA 30
-Ingredients
1 kilo of ripe tomatoes
1 green pepper (Italian type)
1 piece of cucumber (about four fingers wide)
1 small onion
1 slice of bread
1 clove of garlic
3 tablespoons olive oil
3 tablespoons white wine vinegar
Salt
-Preparationo Fill a 6-quart pot halfway full of water set over high heat and bring to a boil
o Make an X with a paring knife on the bottom of the tomatoes Drop the
tomatoes into the boiling water for 15 seconds remove and transfer to
an ice bath and allow to cool until able to handle approximately 1 minute Remove and pat dry
o Peel core and seed the tomatoes When seeding the tomatoes place
the seeds and pulp into a fine mesh strainer set over a bowl in order to
catch the juice Press as much of the juice through as possible and then add enough bottled tomato juice to bring the total to 1 cup
o Place the tomatoes and juice into a large mixing bowl Add the
cucumber bell pepper red onion garlic clove olive oil lime juice
balsamic vinegar Worcestershire cumin salt and pepper and stir to combine
o Transfer 1 12 cups of the mixture to a blender and whip for 15 to 20
seconds on high speed Return the pureed mixture to the bowl and stir to combine
o Cover and chill for at least 2 hours Serve with chiffonade of basil
Cuttlefish in white wine
Gerard cohen CC-BY-SA-30
-Ingredients
2 cuttlefish
extra virgin olive oil
4 cloves of garlic
1 Glass of white wine
a handful of fresh parsley and salt
-Preparation
Clean and cut the cuttlefish into small pieces
In a large skillet add a little oil and when hot
add the cuttlefish
Cook 5 minutes and add the garlic and
parsley sauteacute and add the wine
Allow 10 minutes more to heat until tender
Using a fork puncture to check and if
necessary leave a little more Season with salt Serve hot
Bravas
KristaCC BY 20
-Ingredients
bull 1 kg irregularly cut and fried potatoes
bull 1 onion
bull 2 cloves of garlic
bull A pinch of chilli powder
bull 1 tablespoon paprika
bull 2 chopped tomatoes
bull Oil
bull Salt
-Preparation
Heat a little oil in a pan fry the onion garlic and chilli until the onion softens
Add the paprika and stir
Add the tomatoes and bring to a simmer
then cook the whole mixture for about 20 minutes until you have a thick paste
Season well and if you prefer a smooth sauce whip it in the mixer
Pour over the fried potatoes and serve immediately
Xana Albir
Joseacute Aragoacute
Nuria Besoacute
Francesc Garciacutea
Jose Hornero
Joan Pallardoacute
Aitana Rivas
Sebastiaacuten Rodriacuteguez
Mariacutea Soriano
Spain has got a wide gastronomic tradition
It is included in what has been called
Mediterranean Diet
It is varied balanced and full of flavour
You can find a lot of different dishes within the
same country only travelling from East to West
and from North to South of Spain
You should come and taste our great dishes
We have made a careful selection of
representative dishes and organized them into
three sections
First you can find Spanish healthy food from
different parts of the country Then typical
Valencian food and finally as a link tapas
which are popular not only in the whole
country but also beyond our frontiers
Beans with clams
jlastras CC BY 20
-Ingredients
120 g of clean clams
300 g of bean
1 dl of olive oil
1 onion
2 cloves of garlic
parsley
salt
green pepper
1 leek
2 ripe tomatoes
Broth to cook clams
1 glass of white wine
-Preparation
First boil the beans in salted water along with the
leek green pepper garlic onion parsley and tomatoes
When the beans are cooked remove the ingredients
that have been cooked and grind incorporating them into the same pot
Chop garlic and parsley put it in a pan with a little oil
and add the clams Dip with white wine At the time the clams open remove from heat
Add the clams to the beans and let simmer together for 5 minutes
Spanish omelette
Di-que-si Public domain
-Ingredients
1 kg potatoes
9 eggs
1 large onion
Olive oil
Salt
-Preparation Peel wash and cut the potatoes in half and then
into pieces Peel and cut the onion
Heat a deep pan with plenty of olive oil and when hot toss the potatoes and the onion
Fry the potatoes with the onion until they are tender
Remove and drain them
Beat the eggs Pour the potatoes and onions in the egg and stir
Take olive oil in a pan and when hot add the mixture spread and cook for two or three minutes
Turn the omelette Then we put it again into the pan
and cook for another 2 to 3 minutes Serve hot or cold
Veal And Chicken Stew
Roger Ferrer Ibaacutentildeez CC BY-NC-SA 20
-Ingredients 10 small potatoes
1 large onion
2 carrots
1 pepper
1 clove of garlic
salt to taste
oregano to taste
oil
1 chicken breast cut into strips
500 gr stewing beef cut into strips
200 ml of white wine
Chicken bones for soup
-Preparation
Boil 1 liter of water with the chicken bones to make stock
Cut the onion in pen carrot crescent diced potatoes and peppers in strips
Fry the beef in a pan with oil and garlic When almost done you add the chicken and continue sauteacuteing
Then add the white wine and a few moments later
potatoes carrots onion pepper and chicken broth passed through a sieve
Season with salt and sprinkle with a little oregano
Cook all together with the pan covered until potatoes are tender
Andalusian Artichokes
Victor Bayon CC BY-NC-SA 20
-Ingredients
4 artichokes
1 onion
1 clove of garlic
1 package of frozen peas or half a kilo of fresh
3 tablespoons oil
3 tablespoons ketchup
A splash of sherry
frac12 teaspoon of paprika
Salt
-Preparation
Clean the artichokes and put them into a large bowl with water and lemon juice
Cut the onion and garlic into small squares
Cut the ham into squares or strips
Put in a pot three tablespoons of oil and sauteacute the onion ham and garlic
Drain and cut the artichokes into 8 pieces Add to the pot
Add a splash of sherry ketchup paprika peas and a splash of water or stock if necessary
Let it cook a couple of minutes and season them to your liking
Simple Caldeirada
Juan Mejuto CC BY-SA 20
-Ingredients
One hake tail (500g)
frac12 kilo of potatoes
1 package frozen peas (or fresh)
1 large onion
1 large ripe red tomato
2 cloves of garlic
2 bay leaves
A few sprigs of parsley
Peppers
-Preparation
Cut the fish into thick slices and season with salt
Peel and wash the potatoes Chop them into thick
slices too
Peel and chop the onion one clove of garlic and
the tomato
Put water in the pot to boil
Add all the ingredients except the fish and peppers
When the potatoes are tender add the peppers
and the slices of fish
Crush in mortar one clove of garlic add one ladle of
cooking juices crude oil white wine and paprika
Remove and add it to the pot
Let simmer together for a few minutes
Pilaf Rice with Peppers and Asparagus
Dtarazona Public domain
-Ingredients
100g rice
1 onion
1 bouquet of aromatic herbs (thyme bay leaf parsley oregano)
3 tablespoons oil
1 red pepper
1 green pepper
1 bunch of green asparagus
water
salt
-Preparation
Wash asparagus and cut them the hard part but do not throw it
Prepare a broth with water the aromatic herbs and the hard part of the asparagus
When the broth boils we introduce the asparagus and blanch for 4 to 5 minutes
Remove the asparagus from broth and reserve Keep the broth over low heat
Cut the onion and peppers into dices
Put in a large casserole or for roasting pan 3 tablespoons of oil and sauteacute the onion and peppers
Add the rice and sauteacute well
Pour the hot broth (three parts of it but add more if necessary) over the rice and let it be done over low heat
Dry the asparagus with paper towel and fry in a pan with some oil Finally put them over the rice
Paella
Ary29 CC BY-SA 30
-Ingredients
600gr chopped rabbit
800gr chopped chicken
Saffron to taste
1grated tomato
250gr ferraura (green tender beans)
250gr artichokes
Water
500gr rice
Salt
-Preparation
Pour the oil in the middle of the paella
When the oil is hot add the chicken and rabbit
It is important that all meat is well browned
bullAdd the chopped vegetables and wait a few minutes
Incorporate the tomato fry a few minutes and add the paprika
Pour water close to the edge
Test salt The broth should be very tasty
This is the time to incorporate the rice
Lower the heat almost to a minimum and cook for 15 minutes or until almost all liquid is absorbed
Fideuagrave
Jorge Diacuteaz CC BY-SA 20
-Ingredients
bull 400g noodle bull 8 crayfishbull 8 prawnsbull 200gr squidbull 200gr cuttlefish bull 200gr monkfishbull Fish brothbull Olive oilbull 1 fresh grated tomatobull 1 clove of garlicbull Mild paprikabull Saffron
-Preparation
Heat the oil in a paella salt and sauteacute the monkfish
crayfish and prawns When they are done take it out and keep them for later
Add the squid and cuttlefish and fry until golden brown
Add some garlic the grated tomato and some paprika Cook for a few minutes
Add the noodles and fry them lightly until brown
Put the monkfish crayfish and prawns back (decorate it your way)
Add the broth to just cover the noodles and add the saffron Cook until the broth evaporates
All i Pebre
Robyn Lee CC BY-NC-ND 20
-Ingredients
bull 1 kg of Eels
bull 4 cloves of garlicbull 1 paprika spoonful
bull 2 cayenne peppersbull 3 potatoes (cut irregularly)
bull olive oil
bull salt
bull 60 g of Almonds
bull 2 fried bread slices
bull peppercorns
-Preparation
First in a pan with hot oil fry the garlic unpeeled with
the paprika and the cayenne pepper
Add triscadas potatoes sauteacute cover with water and
boil them for ten minutes
Add the clean and chopped eels Season and put it
over medium heat for another ten minutes
Make a mixture with the almonds peppercorns and
the fried bread in a mortar and add it too Let cook
over medium heat for about 5 - 10 minutes salt to taste and serve
Valencian Hervido
JaulaDeArdilla CC BY-NC-ND 20
-Ingredients
bull 4 potatoes or 1 per person
bull 3 big carrots
bull 400 g green beans
bull 1 big onion
bull Salt
bull olive oil and vinegar for dressing
-Preparation
o First wash and peel the potatoes carrots and beans by removing the side hair strand
o Then chop the vegetables and put them in
a pot cover with water and add salt to your liking
o Finally put it on the fire and when it breaks to
boil leave 20 minutes or until the potato is tender
o Serve seasoned with oil and vinegar
Montaditos
Quail egg piquillo Iberian ham andand Iberian ham manchego cheese
Graham Stanley CC BY 20
Goat cheese with tomato Chicken and vegetable
and vegetable mix garlic sauce
Dave Shea (CC BY-NC-ND 20)
Fried Anchovies
Kake CC BY-NC-SA 20
-Ingredients
bull frac12kg fresh anchovies
bull flour
bull saltbull olive oil
-Preparation Start by cleaning the anchovies remove the head guts
and bones (we remove the bones as we prefer the
texture but for a more crispy texture they can be left in)
Heat a pan with olive oil in it for frying
Coat each anchovy in flour
When the oil is very hot start adding the anchovies
taking care to ensure that they donrsquot stick together
Leave to fry in the oil until very crispy ndash approximately
5-10 minutes
Remove from the pan and place on a paper towel to
absorb the excess oil
Add salt and serve warm
Shrimp cocktail
Jon Sullivan CC0 10
-Ingredients
12 cooked and peeled shrimp
3 hearts of palm
1 cup of chopped fresh lettuce
4 cherry tomatoes ( use them to decorate)
2 tbsps of capers
23 cup of mayonnaise
2 tbsps of ketchup sauce
1 tsp of Brandy
frac12 tsp of ground black (or white) pepper
-Preparation
Start preparing the cocktail sauce by mixing the
mayonnaise ketchup Brandy and ground pepper in
a bowl and stirring it until it becomes a homogenous pink sauce
To assemble this tapa start with a tablespoon of cocktail sauce in the bottom of the glass
Cover it with a bed of lettuce arrange the hearts of
palm (in slices) on top and surround the trim of the
glass with shrimp pour the remaining cocktail sauce over and top it with capers
To finish it I add two tomatoes to decorate
Gazpacho (Liquid salad)
Tamorlan CC BY-SA 30
-Ingredients
1 kilo of ripe tomatoes
1 green pepper (Italian type)
1 piece of cucumber (about four fingers wide)
1 small onion
1 slice of bread
1 clove of garlic
3 tablespoons olive oil
3 tablespoons white wine vinegar
Salt
-Preparationo Fill a 6-quart pot halfway full of water set over high heat and bring to a boil
o Make an X with a paring knife on the bottom of the tomatoes Drop the
tomatoes into the boiling water for 15 seconds remove and transfer to
an ice bath and allow to cool until able to handle approximately 1 minute Remove and pat dry
o Peel core and seed the tomatoes When seeding the tomatoes place
the seeds and pulp into a fine mesh strainer set over a bowl in order to
catch the juice Press as much of the juice through as possible and then add enough bottled tomato juice to bring the total to 1 cup
o Place the tomatoes and juice into a large mixing bowl Add the
cucumber bell pepper red onion garlic clove olive oil lime juice
balsamic vinegar Worcestershire cumin salt and pepper and stir to combine
o Transfer 1 12 cups of the mixture to a blender and whip for 15 to 20
seconds on high speed Return the pureed mixture to the bowl and stir to combine
o Cover and chill for at least 2 hours Serve with chiffonade of basil
Cuttlefish in white wine
Gerard cohen CC-BY-SA-30
-Ingredients
2 cuttlefish
extra virgin olive oil
4 cloves of garlic
1 Glass of white wine
a handful of fresh parsley and salt
-Preparation
Clean and cut the cuttlefish into small pieces
In a large skillet add a little oil and when hot
add the cuttlefish
Cook 5 minutes and add the garlic and
parsley sauteacute and add the wine
Allow 10 minutes more to heat until tender
Using a fork puncture to check and if
necessary leave a little more Season with salt Serve hot
Bravas
KristaCC BY 20
-Ingredients
bull 1 kg irregularly cut and fried potatoes
bull 1 onion
bull 2 cloves of garlic
bull A pinch of chilli powder
bull 1 tablespoon paprika
bull 2 chopped tomatoes
bull Oil
bull Salt
-Preparation
Heat a little oil in a pan fry the onion garlic and chilli until the onion softens
Add the paprika and stir
Add the tomatoes and bring to a simmer
then cook the whole mixture for about 20 minutes until you have a thick paste
Season well and if you prefer a smooth sauce whip it in the mixer
Pour over the fried potatoes and serve immediately
Xana Albir
Joseacute Aragoacute
Nuria Besoacute
Francesc Garciacutea
Jose Hornero
Joan Pallardoacute
Aitana Rivas
Sebastiaacuten Rodriacuteguez
Mariacutea Soriano
You should come and taste our great dishes
We have made a careful selection of
representative dishes and organized them into
three sections
First you can find Spanish healthy food from
different parts of the country Then typical
Valencian food and finally as a link tapas
which are popular not only in the whole
country but also beyond our frontiers
Beans with clams
jlastras CC BY 20
-Ingredients
120 g of clean clams
300 g of bean
1 dl of olive oil
1 onion
2 cloves of garlic
parsley
salt
green pepper
1 leek
2 ripe tomatoes
Broth to cook clams
1 glass of white wine
-Preparation
First boil the beans in salted water along with the
leek green pepper garlic onion parsley and tomatoes
When the beans are cooked remove the ingredients
that have been cooked and grind incorporating them into the same pot
Chop garlic and parsley put it in a pan with a little oil
and add the clams Dip with white wine At the time the clams open remove from heat
Add the clams to the beans and let simmer together for 5 minutes
Spanish omelette
Di-que-si Public domain
-Ingredients
1 kg potatoes
9 eggs
1 large onion
Olive oil
Salt
-Preparation Peel wash and cut the potatoes in half and then
into pieces Peel and cut the onion
Heat a deep pan with plenty of olive oil and when hot toss the potatoes and the onion
Fry the potatoes with the onion until they are tender
Remove and drain them
Beat the eggs Pour the potatoes and onions in the egg and stir
Take olive oil in a pan and when hot add the mixture spread and cook for two or three minutes
Turn the omelette Then we put it again into the pan
and cook for another 2 to 3 minutes Serve hot or cold
Veal And Chicken Stew
Roger Ferrer Ibaacutentildeez CC BY-NC-SA 20
-Ingredients 10 small potatoes
1 large onion
2 carrots
1 pepper
1 clove of garlic
salt to taste
oregano to taste
oil
1 chicken breast cut into strips
500 gr stewing beef cut into strips
200 ml of white wine
Chicken bones for soup
-Preparation
Boil 1 liter of water with the chicken bones to make stock
Cut the onion in pen carrot crescent diced potatoes and peppers in strips
Fry the beef in a pan with oil and garlic When almost done you add the chicken and continue sauteacuteing
Then add the white wine and a few moments later
potatoes carrots onion pepper and chicken broth passed through a sieve
Season with salt and sprinkle with a little oregano
Cook all together with the pan covered until potatoes are tender
Andalusian Artichokes
Victor Bayon CC BY-NC-SA 20
-Ingredients
4 artichokes
1 onion
1 clove of garlic
1 package of frozen peas or half a kilo of fresh
3 tablespoons oil
3 tablespoons ketchup
A splash of sherry
frac12 teaspoon of paprika
Salt
-Preparation
Clean the artichokes and put them into a large bowl with water and lemon juice
Cut the onion and garlic into small squares
Cut the ham into squares or strips
Put in a pot three tablespoons of oil and sauteacute the onion ham and garlic
Drain and cut the artichokes into 8 pieces Add to the pot
Add a splash of sherry ketchup paprika peas and a splash of water or stock if necessary
Let it cook a couple of minutes and season them to your liking
Simple Caldeirada
Juan Mejuto CC BY-SA 20
-Ingredients
One hake tail (500g)
frac12 kilo of potatoes
1 package frozen peas (or fresh)
1 large onion
1 large ripe red tomato
2 cloves of garlic
2 bay leaves
A few sprigs of parsley
Peppers
-Preparation
Cut the fish into thick slices and season with salt
Peel and wash the potatoes Chop them into thick
slices too
Peel and chop the onion one clove of garlic and
the tomato
Put water in the pot to boil
Add all the ingredients except the fish and peppers
When the potatoes are tender add the peppers
and the slices of fish
Crush in mortar one clove of garlic add one ladle of
cooking juices crude oil white wine and paprika
Remove and add it to the pot
Let simmer together for a few minutes
Pilaf Rice with Peppers and Asparagus
Dtarazona Public domain
-Ingredients
100g rice
1 onion
1 bouquet of aromatic herbs (thyme bay leaf parsley oregano)
3 tablespoons oil
1 red pepper
1 green pepper
1 bunch of green asparagus
water
salt
-Preparation
Wash asparagus and cut them the hard part but do not throw it
Prepare a broth with water the aromatic herbs and the hard part of the asparagus
When the broth boils we introduce the asparagus and blanch for 4 to 5 minutes
Remove the asparagus from broth and reserve Keep the broth over low heat
Cut the onion and peppers into dices
Put in a large casserole or for roasting pan 3 tablespoons of oil and sauteacute the onion and peppers
Add the rice and sauteacute well
Pour the hot broth (three parts of it but add more if necessary) over the rice and let it be done over low heat
Dry the asparagus with paper towel and fry in a pan with some oil Finally put them over the rice
Paella
Ary29 CC BY-SA 30
-Ingredients
600gr chopped rabbit
800gr chopped chicken
Saffron to taste
1grated tomato
250gr ferraura (green tender beans)
250gr artichokes
Water
500gr rice
Salt
-Preparation
Pour the oil in the middle of the paella
When the oil is hot add the chicken and rabbit
It is important that all meat is well browned
bullAdd the chopped vegetables and wait a few minutes
Incorporate the tomato fry a few minutes and add the paprika
Pour water close to the edge
Test salt The broth should be very tasty
This is the time to incorporate the rice
Lower the heat almost to a minimum and cook for 15 minutes or until almost all liquid is absorbed
Fideuagrave
Jorge Diacuteaz CC BY-SA 20
-Ingredients
bull 400g noodle bull 8 crayfishbull 8 prawnsbull 200gr squidbull 200gr cuttlefish bull 200gr monkfishbull Fish brothbull Olive oilbull 1 fresh grated tomatobull 1 clove of garlicbull Mild paprikabull Saffron
-Preparation
Heat the oil in a paella salt and sauteacute the monkfish
crayfish and prawns When they are done take it out and keep them for later
Add the squid and cuttlefish and fry until golden brown
Add some garlic the grated tomato and some paprika Cook for a few minutes
Add the noodles and fry them lightly until brown
Put the monkfish crayfish and prawns back (decorate it your way)
Add the broth to just cover the noodles and add the saffron Cook until the broth evaporates
All i Pebre
Robyn Lee CC BY-NC-ND 20
-Ingredients
bull 1 kg of Eels
bull 4 cloves of garlicbull 1 paprika spoonful
bull 2 cayenne peppersbull 3 potatoes (cut irregularly)
bull olive oil
bull salt
bull 60 g of Almonds
bull 2 fried bread slices
bull peppercorns
-Preparation
First in a pan with hot oil fry the garlic unpeeled with
the paprika and the cayenne pepper
Add triscadas potatoes sauteacute cover with water and
boil them for ten minutes
Add the clean and chopped eels Season and put it
over medium heat for another ten minutes
Make a mixture with the almonds peppercorns and
the fried bread in a mortar and add it too Let cook
over medium heat for about 5 - 10 minutes salt to taste and serve
Valencian Hervido
JaulaDeArdilla CC BY-NC-ND 20
-Ingredients
bull 4 potatoes or 1 per person
bull 3 big carrots
bull 400 g green beans
bull 1 big onion
bull Salt
bull olive oil and vinegar for dressing
-Preparation
o First wash and peel the potatoes carrots and beans by removing the side hair strand
o Then chop the vegetables and put them in
a pot cover with water and add salt to your liking
o Finally put it on the fire and when it breaks to
boil leave 20 minutes or until the potato is tender
o Serve seasoned with oil and vinegar
Montaditos
Quail egg piquillo Iberian ham andand Iberian ham manchego cheese
Graham Stanley CC BY 20
Goat cheese with tomato Chicken and vegetable
and vegetable mix garlic sauce
Dave Shea (CC BY-NC-ND 20)
Fried Anchovies
Kake CC BY-NC-SA 20
-Ingredients
bull frac12kg fresh anchovies
bull flour
bull saltbull olive oil
-Preparation Start by cleaning the anchovies remove the head guts
and bones (we remove the bones as we prefer the
texture but for a more crispy texture they can be left in)
Heat a pan with olive oil in it for frying
Coat each anchovy in flour
When the oil is very hot start adding the anchovies
taking care to ensure that they donrsquot stick together
Leave to fry in the oil until very crispy ndash approximately
5-10 minutes
Remove from the pan and place on a paper towel to
absorb the excess oil
Add salt and serve warm
Shrimp cocktail
Jon Sullivan CC0 10
-Ingredients
12 cooked and peeled shrimp
3 hearts of palm
1 cup of chopped fresh lettuce
4 cherry tomatoes ( use them to decorate)
2 tbsps of capers
23 cup of mayonnaise
2 tbsps of ketchup sauce
1 tsp of Brandy
frac12 tsp of ground black (or white) pepper
-Preparation
Start preparing the cocktail sauce by mixing the
mayonnaise ketchup Brandy and ground pepper in
a bowl and stirring it until it becomes a homogenous pink sauce
To assemble this tapa start with a tablespoon of cocktail sauce in the bottom of the glass
Cover it with a bed of lettuce arrange the hearts of
palm (in slices) on top and surround the trim of the
glass with shrimp pour the remaining cocktail sauce over and top it with capers
To finish it I add two tomatoes to decorate
Gazpacho (Liquid salad)
Tamorlan CC BY-SA 30
-Ingredients
1 kilo of ripe tomatoes
1 green pepper (Italian type)
1 piece of cucumber (about four fingers wide)
1 small onion
1 slice of bread
1 clove of garlic
3 tablespoons olive oil
3 tablespoons white wine vinegar
Salt
-Preparationo Fill a 6-quart pot halfway full of water set over high heat and bring to a boil
o Make an X with a paring knife on the bottom of the tomatoes Drop the
tomatoes into the boiling water for 15 seconds remove and transfer to
an ice bath and allow to cool until able to handle approximately 1 minute Remove and pat dry
o Peel core and seed the tomatoes When seeding the tomatoes place
the seeds and pulp into a fine mesh strainer set over a bowl in order to
catch the juice Press as much of the juice through as possible and then add enough bottled tomato juice to bring the total to 1 cup
o Place the tomatoes and juice into a large mixing bowl Add the
cucumber bell pepper red onion garlic clove olive oil lime juice
balsamic vinegar Worcestershire cumin salt and pepper and stir to combine
o Transfer 1 12 cups of the mixture to a blender and whip for 15 to 20
seconds on high speed Return the pureed mixture to the bowl and stir to combine
o Cover and chill for at least 2 hours Serve with chiffonade of basil
Cuttlefish in white wine
Gerard cohen CC-BY-SA-30
-Ingredients
2 cuttlefish
extra virgin olive oil
4 cloves of garlic
1 Glass of white wine
a handful of fresh parsley and salt
-Preparation
Clean and cut the cuttlefish into small pieces
In a large skillet add a little oil and when hot
add the cuttlefish
Cook 5 minutes and add the garlic and
parsley sauteacute and add the wine
Allow 10 minutes more to heat until tender
Using a fork puncture to check and if
necessary leave a little more Season with salt Serve hot
Bravas
KristaCC BY 20
-Ingredients
bull 1 kg irregularly cut and fried potatoes
bull 1 onion
bull 2 cloves of garlic
bull A pinch of chilli powder
bull 1 tablespoon paprika
bull 2 chopped tomatoes
bull Oil
bull Salt
-Preparation
Heat a little oil in a pan fry the onion garlic and chilli until the onion softens
Add the paprika and stir
Add the tomatoes and bring to a simmer
then cook the whole mixture for about 20 minutes until you have a thick paste
Season well and if you prefer a smooth sauce whip it in the mixer
Pour over the fried potatoes and serve immediately
Xana Albir
Joseacute Aragoacute
Nuria Besoacute
Francesc Garciacutea
Jose Hornero
Joan Pallardoacute
Aitana Rivas
Sebastiaacuten Rodriacuteguez
Mariacutea Soriano
Beans with clams
jlastras CC BY 20
-Ingredients
120 g of clean clams
300 g of bean
1 dl of olive oil
1 onion
2 cloves of garlic
parsley
salt
green pepper
1 leek
2 ripe tomatoes
Broth to cook clams
1 glass of white wine
-Preparation
First boil the beans in salted water along with the
leek green pepper garlic onion parsley and tomatoes
When the beans are cooked remove the ingredients
that have been cooked and grind incorporating them into the same pot
Chop garlic and parsley put it in a pan with a little oil
and add the clams Dip with white wine At the time the clams open remove from heat
Add the clams to the beans and let simmer together for 5 minutes
Spanish omelette
Di-que-si Public domain
-Ingredients
1 kg potatoes
9 eggs
1 large onion
Olive oil
Salt
-Preparation Peel wash and cut the potatoes in half and then
into pieces Peel and cut the onion
Heat a deep pan with plenty of olive oil and when hot toss the potatoes and the onion
Fry the potatoes with the onion until they are tender
Remove and drain them
Beat the eggs Pour the potatoes and onions in the egg and stir
Take olive oil in a pan and when hot add the mixture spread and cook for two or three minutes
Turn the omelette Then we put it again into the pan
and cook for another 2 to 3 minutes Serve hot or cold
Veal And Chicken Stew
Roger Ferrer Ibaacutentildeez CC BY-NC-SA 20
-Ingredients 10 small potatoes
1 large onion
2 carrots
1 pepper
1 clove of garlic
salt to taste
oregano to taste
oil
1 chicken breast cut into strips
500 gr stewing beef cut into strips
200 ml of white wine
Chicken bones for soup
-Preparation
Boil 1 liter of water with the chicken bones to make stock
Cut the onion in pen carrot crescent diced potatoes and peppers in strips
Fry the beef in a pan with oil and garlic When almost done you add the chicken and continue sauteacuteing
Then add the white wine and a few moments later
potatoes carrots onion pepper and chicken broth passed through a sieve
Season with salt and sprinkle with a little oregano
Cook all together with the pan covered until potatoes are tender
Andalusian Artichokes
Victor Bayon CC BY-NC-SA 20
-Ingredients
4 artichokes
1 onion
1 clove of garlic
1 package of frozen peas or half a kilo of fresh
3 tablespoons oil
3 tablespoons ketchup
A splash of sherry
frac12 teaspoon of paprika
Salt
-Preparation
Clean the artichokes and put them into a large bowl with water and lemon juice
Cut the onion and garlic into small squares
Cut the ham into squares or strips
Put in a pot three tablespoons of oil and sauteacute the onion ham and garlic
Drain and cut the artichokes into 8 pieces Add to the pot
Add a splash of sherry ketchup paprika peas and a splash of water or stock if necessary
Let it cook a couple of minutes and season them to your liking
Simple Caldeirada
Juan Mejuto CC BY-SA 20
-Ingredients
One hake tail (500g)
frac12 kilo of potatoes
1 package frozen peas (or fresh)
1 large onion
1 large ripe red tomato
2 cloves of garlic
2 bay leaves
A few sprigs of parsley
Peppers
-Preparation
Cut the fish into thick slices and season with salt
Peel and wash the potatoes Chop them into thick
slices too
Peel and chop the onion one clove of garlic and
the tomato
Put water in the pot to boil
Add all the ingredients except the fish and peppers
When the potatoes are tender add the peppers
and the slices of fish
Crush in mortar one clove of garlic add one ladle of
cooking juices crude oil white wine and paprika
Remove and add it to the pot
Let simmer together for a few minutes
Pilaf Rice with Peppers and Asparagus
Dtarazona Public domain
-Ingredients
100g rice
1 onion
1 bouquet of aromatic herbs (thyme bay leaf parsley oregano)
3 tablespoons oil
1 red pepper
1 green pepper
1 bunch of green asparagus
water
salt
-Preparation
Wash asparagus and cut them the hard part but do not throw it
Prepare a broth with water the aromatic herbs and the hard part of the asparagus
When the broth boils we introduce the asparagus and blanch for 4 to 5 minutes
Remove the asparagus from broth and reserve Keep the broth over low heat
Cut the onion and peppers into dices
Put in a large casserole or for roasting pan 3 tablespoons of oil and sauteacute the onion and peppers
Add the rice and sauteacute well
Pour the hot broth (three parts of it but add more if necessary) over the rice and let it be done over low heat
Dry the asparagus with paper towel and fry in a pan with some oil Finally put them over the rice
Paella
Ary29 CC BY-SA 30
-Ingredients
600gr chopped rabbit
800gr chopped chicken
Saffron to taste
1grated tomato
250gr ferraura (green tender beans)
250gr artichokes
Water
500gr rice
Salt
-Preparation
Pour the oil in the middle of the paella
When the oil is hot add the chicken and rabbit
It is important that all meat is well browned
bullAdd the chopped vegetables and wait a few minutes
Incorporate the tomato fry a few minutes and add the paprika
Pour water close to the edge
Test salt The broth should be very tasty
This is the time to incorporate the rice
Lower the heat almost to a minimum and cook for 15 minutes or until almost all liquid is absorbed
Fideuagrave
Jorge Diacuteaz CC BY-SA 20
-Ingredients
bull 400g noodle bull 8 crayfishbull 8 prawnsbull 200gr squidbull 200gr cuttlefish bull 200gr monkfishbull Fish brothbull Olive oilbull 1 fresh grated tomatobull 1 clove of garlicbull Mild paprikabull Saffron
-Preparation
Heat the oil in a paella salt and sauteacute the monkfish
crayfish and prawns When they are done take it out and keep them for later
Add the squid and cuttlefish and fry until golden brown
Add some garlic the grated tomato and some paprika Cook for a few minutes
Add the noodles and fry them lightly until brown
Put the monkfish crayfish and prawns back (decorate it your way)
Add the broth to just cover the noodles and add the saffron Cook until the broth evaporates
All i Pebre
Robyn Lee CC BY-NC-ND 20
-Ingredients
bull 1 kg of Eels
bull 4 cloves of garlicbull 1 paprika spoonful
bull 2 cayenne peppersbull 3 potatoes (cut irregularly)
bull olive oil
bull salt
bull 60 g of Almonds
bull 2 fried bread slices
bull peppercorns
-Preparation
First in a pan with hot oil fry the garlic unpeeled with
the paprika and the cayenne pepper
Add triscadas potatoes sauteacute cover with water and
boil them for ten minutes
Add the clean and chopped eels Season and put it
over medium heat for another ten minutes
Make a mixture with the almonds peppercorns and
the fried bread in a mortar and add it too Let cook
over medium heat for about 5 - 10 minutes salt to taste and serve
Valencian Hervido
JaulaDeArdilla CC BY-NC-ND 20
-Ingredients
bull 4 potatoes or 1 per person
bull 3 big carrots
bull 400 g green beans
bull 1 big onion
bull Salt
bull olive oil and vinegar for dressing
-Preparation
o First wash and peel the potatoes carrots and beans by removing the side hair strand
o Then chop the vegetables and put them in
a pot cover with water and add salt to your liking
o Finally put it on the fire and when it breaks to
boil leave 20 minutes or until the potato is tender
o Serve seasoned with oil and vinegar
Montaditos
Quail egg piquillo Iberian ham andand Iberian ham manchego cheese
Graham Stanley CC BY 20
Goat cheese with tomato Chicken and vegetable
and vegetable mix garlic sauce
Dave Shea (CC BY-NC-ND 20)
Fried Anchovies
Kake CC BY-NC-SA 20
-Ingredients
bull frac12kg fresh anchovies
bull flour
bull saltbull olive oil
-Preparation Start by cleaning the anchovies remove the head guts
and bones (we remove the bones as we prefer the
texture but for a more crispy texture they can be left in)
Heat a pan with olive oil in it for frying
Coat each anchovy in flour
When the oil is very hot start adding the anchovies
taking care to ensure that they donrsquot stick together
Leave to fry in the oil until very crispy ndash approximately
5-10 minutes
Remove from the pan and place on a paper towel to
absorb the excess oil
Add salt and serve warm
Shrimp cocktail
Jon Sullivan CC0 10
-Ingredients
12 cooked and peeled shrimp
3 hearts of palm
1 cup of chopped fresh lettuce
4 cherry tomatoes ( use them to decorate)
2 tbsps of capers
23 cup of mayonnaise
2 tbsps of ketchup sauce
1 tsp of Brandy
frac12 tsp of ground black (or white) pepper
-Preparation
Start preparing the cocktail sauce by mixing the
mayonnaise ketchup Brandy and ground pepper in
a bowl and stirring it until it becomes a homogenous pink sauce
To assemble this tapa start with a tablespoon of cocktail sauce in the bottom of the glass
Cover it with a bed of lettuce arrange the hearts of
palm (in slices) on top and surround the trim of the
glass with shrimp pour the remaining cocktail sauce over and top it with capers
To finish it I add two tomatoes to decorate
Gazpacho (Liquid salad)
Tamorlan CC BY-SA 30
-Ingredients
1 kilo of ripe tomatoes
1 green pepper (Italian type)
1 piece of cucumber (about four fingers wide)
1 small onion
1 slice of bread
1 clove of garlic
3 tablespoons olive oil
3 tablespoons white wine vinegar
Salt
-Preparationo Fill a 6-quart pot halfway full of water set over high heat and bring to a boil
o Make an X with a paring knife on the bottom of the tomatoes Drop the
tomatoes into the boiling water for 15 seconds remove and transfer to
an ice bath and allow to cool until able to handle approximately 1 minute Remove and pat dry
o Peel core and seed the tomatoes When seeding the tomatoes place
the seeds and pulp into a fine mesh strainer set over a bowl in order to
catch the juice Press as much of the juice through as possible and then add enough bottled tomato juice to bring the total to 1 cup
o Place the tomatoes and juice into a large mixing bowl Add the
cucumber bell pepper red onion garlic clove olive oil lime juice
balsamic vinegar Worcestershire cumin salt and pepper and stir to combine
o Transfer 1 12 cups of the mixture to a blender and whip for 15 to 20
seconds on high speed Return the pureed mixture to the bowl and stir to combine
o Cover and chill for at least 2 hours Serve with chiffonade of basil
Cuttlefish in white wine
Gerard cohen CC-BY-SA-30
-Ingredients
2 cuttlefish
extra virgin olive oil
4 cloves of garlic
1 Glass of white wine
a handful of fresh parsley and salt
-Preparation
Clean and cut the cuttlefish into small pieces
In a large skillet add a little oil and when hot
add the cuttlefish
Cook 5 minutes and add the garlic and
parsley sauteacute and add the wine
Allow 10 minutes more to heat until tender
Using a fork puncture to check and if
necessary leave a little more Season with salt Serve hot
Bravas
KristaCC BY 20
-Ingredients
bull 1 kg irregularly cut and fried potatoes
bull 1 onion
bull 2 cloves of garlic
bull A pinch of chilli powder
bull 1 tablespoon paprika
bull 2 chopped tomatoes
bull Oil
bull Salt
-Preparation
Heat a little oil in a pan fry the onion garlic and chilli until the onion softens
Add the paprika and stir
Add the tomatoes and bring to a simmer
then cook the whole mixture for about 20 minutes until you have a thick paste
Season well and if you prefer a smooth sauce whip it in the mixer
Pour over the fried potatoes and serve immediately
Xana Albir
Joseacute Aragoacute
Nuria Besoacute
Francesc Garciacutea
Jose Hornero
Joan Pallardoacute
Aitana Rivas
Sebastiaacuten Rodriacuteguez
Mariacutea Soriano
-Ingredients
120 g of clean clams
300 g of bean
1 dl of olive oil
1 onion
2 cloves of garlic
parsley
salt
green pepper
1 leek
2 ripe tomatoes
Broth to cook clams
1 glass of white wine
-Preparation
First boil the beans in salted water along with the
leek green pepper garlic onion parsley and tomatoes
When the beans are cooked remove the ingredients
that have been cooked and grind incorporating them into the same pot
Chop garlic and parsley put it in a pan with a little oil
and add the clams Dip with white wine At the time the clams open remove from heat
Add the clams to the beans and let simmer together for 5 minutes
Spanish omelette
Di-que-si Public domain
-Ingredients
1 kg potatoes
9 eggs
1 large onion
Olive oil
Salt
-Preparation Peel wash and cut the potatoes in half and then
into pieces Peel and cut the onion
Heat a deep pan with plenty of olive oil and when hot toss the potatoes and the onion
Fry the potatoes with the onion until they are tender
Remove and drain them
Beat the eggs Pour the potatoes and onions in the egg and stir
Take olive oil in a pan and when hot add the mixture spread and cook for two or three minutes
Turn the omelette Then we put it again into the pan
and cook for another 2 to 3 minutes Serve hot or cold
Veal And Chicken Stew
Roger Ferrer Ibaacutentildeez CC BY-NC-SA 20
-Ingredients 10 small potatoes
1 large onion
2 carrots
1 pepper
1 clove of garlic
salt to taste
oregano to taste
oil
1 chicken breast cut into strips
500 gr stewing beef cut into strips
200 ml of white wine
Chicken bones for soup
-Preparation
Boil 1 liter of water with the chicken bones to make stock
Cut the onion in pen carrot crescent diced potatoes and peppers in strips
Fry the beef in a pan with oil and garlic When almost done you add the chicken and continue sauteacuteing
Then add the white wine and a few moments later
potatoes carrots onion pepper and chicken broth passed through a sieve
Season with salt and sprinkle with a little oregano
Cook all together with the pan covered until potatoes are tender
Andalusian Artichokes
Victor Bayon CC BY-NC-SA 20
-Ingredients
4 artichokes
1 onion
1 clove of garlic
1 package of frozen peas or half a kilo of fresh
3 tablespoons oil
3 tablespoons ketchup
A splash of sherry
frac12 teaspoon of paprika
Salt
-Preparation
Clean the artichokes and put them into a large bowl with water and lemon juice
Cut the onion and garlic into small squares
Cut the ham into squares or strips
Put in a pot three tablespoons of oil and sauteacute the onion ham and garlic
Drain and cut the artichokes into 8 pieces Add to the pot
Add a splash of sherry ketchup paprika peas and a splash of water or stock if necessary
Let it cook a couple of minutes and season them to your liking
Simple Caldeirada
Juan Mejuto CC BY-SA 20
-Ingredients
One hake tail (500g)
frac12 kilo of potatoes
1 package frozen peas (or fresh)
1 large onion
1 large ripe red tomato
2 cloves of garlic
2 bay leaves
A few sprigs of parsley
Peppers
-Preparation
Cut the fish into thick slices and season with salt
Peel and wash the potatoes Chop them into thick
slices too
Peel and chop the onion one clove of garlic and
the tomato
Put water in the pot to boil
Add all the ingredients except the fish and peppers
When the potatoes are tender add the peppers
and the slices of fish
Crush in mortar one clove of garlic add one ladle of
cooking juices crude oil white wine and paprika
Remove and add it to the pot
Let simmer together for a few minutes
Pilaf Rice with Peppers and Asparagus
Dtarazona Public domain
-Ingredients
100g rice
1 onion
1 bouquet of aromatic herbs (thyme bay leaf parsley oregano)
3 tablespoons oil
1 red pepper
1 green pepper
1 bunch of green asparagus
water
salt
-Preparation
Wash asparagus and cut them the hard part but do not throw it
Prepare a broth with water the aromatic herbs and the hard part of the asparagus
When the broth boils we introduce the asparagus and blanch for 4 to 5 minutes
Remove the asparagus from broth and reserve Keep the broth over low heat
Cut the onion and peppers into dices
Put in a large casserole or for roasting pan 3 tablespoons of oil and sauteacute the onion and peppers
Add the rice and sauteacute well
Pour the hot broth (three parts of it but add more if necessary) over the rice and let it be done over low heat
Dry the asparagus with paper towel and fry in a pan with some oil Finally put them over the rice
Paella
Ary29 CC BY-SA 30
-Ingredients
600gr chopped rabbit
800gr chopped chicken
Saffron to taste
1grated tomato
250gr ferraura (green tender beans)
250gr artichokes
Water
500gr rice
Salt
-Preparation
Pour the oil in the middle of the paella
When the oil is hot add the chicken and rabbit
It is important that all meat is well browned
bullAdd the chopped vegetables and wait a few minutes
Incorporate the tomato fry a few minutes and add the paprika
Pour water close to the edge
Test salt The broth should be very tasty
This is the time to incorporate the rice
Lower the heat almost to a minimum and cook for 15 minutes or until almost all liquid is absorbed
Fideuagrave
Jorge Diacuteaz CC BY-SA 20
-Ingredients
bull 400g noodle bull 8 crayfishbull 8 prawnsbull 200gr squidbull 200gr cuttlefish bull 200gr monkfishbull Fish brothbull Olive oilbull 1 fresh grated tomatobull 1 clove of garlicbull Mild paprikabull Saffron
-Preparation
Heat the oil in a paella salt and sauteacute the monkfish
crayfish and prawns When they are done take it out and keep them for later
Add the squid and cuttlefish and fry until golden brown
Add some garlic the grated tomato and some paprika Cook for a few minutes
Add the noodles and fry them lightly until brown
Put the monkfish crayfish and prawns back (decorate it your way)
Add the broth to just cover the noodles and add the saffron Cook until the broth evaporates
All i Pebre
Robyn Lee CC BY-NC-ND 20
-Ingredients
bull 1 kg of Eels
bull 4 cloves of garlicbull 1 paprika spoonful
bull 2 cayenne peppersbull 3 potatoes (cut irregularly)
bull olive oil
bull salt
bull 60 g of Almonds
bull 2 fried bread slices
bull peppercorns
-Preparation
First in a pan with hot oil fry the garlic unpeeled with
the paprika and the cayenne pepper
Add triscadas potatoes sauteacute cover with water and
boil them for ten minutes
Add the clean and chopped eels Season and put it
over medium heat for another ten minutes
Make a mixture with the almonds peppercorns and
the fried bread in a mortar and add it too Let cook
over medium heat for about 5 - 10 minutes salt to taste and serve
Valencian Hervido
JaulaDeArdilla CC BY-NC-ND 20
-Ingredients
bull 4 potatoes or 1 per person
bull 3 big carrots
bull 400 g green beans
bull 1 big onion
bull Salt
bull olive oil and vinegar for dressing
-Preparation
o First wash and peel the potatoes carrots and beans by removing the side hair strand
o Then chop the vegetables and put them in
a pot cover with water and add salt to your liking
o Finally put it on the fire and when it breaks to
boil leave 20 minutes or until the potato is tender
o Serve seasoned with oil and vinegar
Montaditos
Quail egg piquillo Iberian ham andand Iberian ham manchego cheese
Graham Stanley CC BY 20
Goat cheese with tomato Chicken and vegetable
and vegetable mix garlic sauce
Dave Shea (CC BY-NC-ND 20)
Fried Anchovies
Kake CC BY-NC-SA 20
-Ingredients
bull frac12kg fresh anchovies
bull flour
bull saltbull olive oil
-Preparation Start by cleaning the anchovies remove the head guts
and bones (we remove the bones as we prefer the
texture but for a more crispy texture they can be left in)
Heat a pan with olive oil in it for frying
Coat each anchovy in flour
When the oil is very hot start adding the anchovies
taking care to ensure that they donrsquot stick together
Leave to fry in the oil until very crispy ndash approximately
5-10 minutes
Remove from the pan and place on a paper towel to
absorb the excess oil
Add salt and serve warm
Shrimp cocktail
Jon Sullivan CC0 10
-Ingredients
12 cooked and peeled shrimp
3 hearts of palm
1 cup of chopped fresh lettuce
4 cherry tomatoes ( use them to decorate)
2 tbsps of capers
23 cup of mayonnaise
2 tbsps of ketchup sauce
1 tsp of Brandy
frac12 tsp of ground black (or white) pepper
-Preparation
Start preparing the cocktail sauce by mixing the
mayonnaise ketchup Brandy and ground pepper in
a bowl and stirring it until it becomes a homogenous pink sauce
To assemble this tapa start with a tablespoon of cocktail sauce in the bottom of the glass
Cover it with a bed of lettuce arrange the hearts of
palm (in slices) on top and surround the trim of the
glass with shrimp pour the remaining cocktail sauce over and top it with capers
To finish it I add two tomatoes to decorate
Gazpacho (Liquid salad)
Tamorlan CC BY-SA 30
-Ingredients
1 kilo of ripe tomatoes
1 green pepper (Italian type)
1 piece of cucumber (about four fingers wide)
1 small onion
1 slice of bread
1 clove of garlic
3 tablespoons olive oil
3 tablespoons white wine vinegar
Salt
-Preparationo Fill a 6-quart pot halfway full of water set over high heat and bring to a boil
o Make an X with a paring knife on the bottom of the tomatoes Drop the
tomatoes into the boiling water for 15 seconds remove and transfer to
an ice bath and allow to cool until able to handle approximately 1 minute Remove and pat dry
o Peel core and seed the tomatoes When seeding the tomatoes place
the seeds and pulp into a fine mesh strainer set over a bowl in order to
catch the juice Press as much of the juice through as possible and then add enough bottled tomato juice to bring the total to 1 cup
o Place the tomatoes and juice into a large mixing bowl Add the
cucumber bell pepper red onion garlic clove olive oil lime juice
balsamic vinegar Worcestershire cumin salt and pepper and stir to combine
o Transfer 1 12 cups of the mixture to a blender and whip for 15 to 20
seconds on high speed Return the pureed mixture to the bowl and stir to combine
o Cover and chill for at least 2 hours Serve with chiffonade of basil
Cuttlefish in white wine
Gerard cohen CC-BY-SA-30
-Ingredients
2 cuttlefish
extra virgin olive oil
4 cloves of garlic
1 Glass of white wine
a handful of fresh parsley and salt
-Preparation
Clean and cut the cuttlefish into small pieces
In a large skillet add a little oil and when hot
add the cuttlefish
Cook 5 minutes and add the garlic and
parsley sauteacute and add the wine
Allow 10 minutes more to heat until tender
Using a fork puncture to check and if
necessary leave a little more Season with salt Serve hot
Bravas
KristaCC BY 20
-Ingredients
bull 1 kg irregularly cut and fried potatoes
bull 1 onion
bull 2 cloves of garlic
bull A pinch of chilli powder
bull 1 tablespoon paprika
bull 2 chopped tomatoes
bull Oil
bull Salt
-Preparation
Heat a little oil in a pan fry the onion garlic and chilli until the onion softens
Add the paprika and stir
Add the tomatoes and bring to a simmer
then cook the whole mixture for about 20 minutes until you have a thick paste
Season well and if you prefer a smooth sauce whip it in the mixer
Pour over the fried potatoes and serve immediately
Xana Albir
Joseacute Aragoacute
Nuria Besoacute
Francesc Garciacutea
Jose Hornero
Joan Pallardoacute
Aitana Rivas
Sebastiaacuten Rodriacuteguez
Mariacutea Soriano
-Preparation
First boil the beans in salted water along with the
leek green pepper garlic onion parsley and tomatoes
When the beans are cooked remove the ingredients
that have been cooked and grind incorporating them into the same pot
Chop garlic and parsley put it in a pan with a little oil
and add the clams Dip with white wine At the time the clams open remove from heat
Add the clams to the beans and let simmer together for 5 minutes
Spanish omelette
Di-que-si Public domain
-Ingredients
1 kg potatoes
9 eggs
1 large onion
Olive oil
Salt
-Preparation Peel wash and cut the potatoes in half and then
into pieces Peel and cut the onion
Heat a deep pan with plenty of olive oil and when hot toss the potatoes and the onion
Fry the potatoes with the onion until they are tender
Remove and drain them
Beat the eggs Pour the potatoes and onions in the egg and stir
Take olive oil in a pan and when hot add the mixture spread and cook for two or three minutes
Turn the omelette Then we put it again into the pan
and cook for another 2 to 3 minutes Serve hot or cold
Veal And Chicken Stew
Roger Ferrer Ibaacutentildeez CC BY-NC-SA 20
-Ingredients 10 small potatoes
1 large onion
2 carrots
1 pepper
1 clove of garlic
salt to taste
oregano to taste
oil
1 chicken breast cut into strips
500 gr stewing beef cut into strips
200 ml of white wine
Chicken bones for soup
-Preparation
Boil 1 liter of water with the chicken bones to make stock
Cut the onion in pen carrot crescent diced potatoes and peppers in strips
Fry the beef in a pan with oil and garlic When almost done you add the chicken and continue sauteacuteing
Then add the white wine and a few moments later
potatoes carrots onion pepper and chicken broth passed through a sieve
Season with salt and sprinkle with a little oregano
Cook all together with the pan covered until potatoes are tender
Andalusian Artichokes
Victor Bayon CC BY-NC-SA 20
-Ingredients
4 artichokes
1 onion
1 clove of garlic
1 package of frozen peas or half a kilo of fresh
3 tablespoons oil
3 tablespoons ketchup
A splash of sherry
frac12 teaspoon of paprika
Salt
-Preparation
Clean the artichokes and put them into a large bowl with water and lemon juice
Cut the onion and garlic into small squares
Cut the ham into squares or strips
Put in a pot three tablespoons of oil and sauteacute the onion ham and garlic
Drain and cut the artichokes into 8 pieces Add to the pot
Add a splash of sherry ketchup paprika peas and a splash of water or stock if necessary
Let it cook a couple of minutes and season them to your liking
Simple Caldeirada
Juan Mejuto CC BY-SA 20
-Ingredients
One hake tail (500g)
frac12 kilo of potatoes
1 package frozen peas (or fresh)
1 large onion
1 large ripe red tomato
2 cloves of garlic
2 bay leaves
A few sprigs of parsley
Peppers
-Preparation
Cut the fish into thick slices and season with salt
Peel and wash the potatoes Chop them into thick
slices too
Peel and chop the onion one clove of garlic and
the tomato
Put water in the pot to boil
Add all the ingredients except the fish and peppers
When the potatoes are tender add the peppers
and the slices of fish
Crush in mortar one clove of garlic add one ladle of
cooking juices crude oil white wine and paprika
Remove and add it to the pot
Let simmer together for a few minutes
Pilaf Rice with Peppers and Asparagus
Dtarazona Public domain
-Ingredients
100g rice
1 onion
1 bouquet of aromatic herbs (thyme bay leaf parsley oregano)
3 tablespoons oil
1 red pepper
1 green pepper
1 bunch of green asparagus
water
salt
-Preparation
Wash asparagus and cut them the hard part but do not throw it
Prepare a broth with water the aromatic herbs and the hard part of the asparagus
When the broth boils we introduce the asparagus and blanch for 4 to 5 minutes
Remove the asparagus from broth and reserve Keep the broth over low heat
Cut the onion and peppers into dices
Put in a large casserole or for roasting pan 3 tablespoons of oil and sauteacute the onion and peppers
Add the rice and sauteacute well
Pour the hot broth (three parts of it but add more if necessary) over the rice and let it be done over low heat
Dry the asparagus with paper towel and fry in a pan with some oil Finally put them over the rice
Paella
Ary29 CC BY-SA 30
-Ingredients
600gr chopped rabbit
800gr chopped chicken
Saffron to taste
1grated tomato
250gr ferraura (green tender beans)
250gr artichokes
Water
500gr rice
Salt
-Preparation
Pour the oil in the middle of the paella
When the oil is hot add the chicken and rabbit
It is important that all meat is well browned
bullAdd the chopped vegetables and wait a few minutes
Incorporate the tomato fry a few minutes and add the paprika
Pour water close to the edge
Test salt The broth should be very tasty
This is the time to incorporate the rice
Lower the heat almost to a minimum and cook for 15 minutes or until almost all liquid is absorbed
Fideuagrave
Jorge Diacuteaz CC BY-SA 20
-Ingredients
bull 400g noodle bull 8 crayfishbull 8 prawnsbull 200gr squidbull 200gr cuttlefish bull 200gr monkfishbull Fish brothbull Olive oilbull 1 fresh grated tomatobull 1 clove of garlicbull Mild paprikabull Saffron
-Preparation
Heat the oil in a paella salt and sauteacute the monkfish
crayfish and prawns When they are done take it out and keep them for later
Add the squid and cuttlefish and fry until golden brown
Add some garlic the grated tomato and some paprika Cook for a few minutes
Add the noodles and fry them lightly until brown
Put the monkfish crayfish and prawns back (decorate it your way)
Add the broth to just cover the noodles and add the saffron Cook until the broth evaporates
All i Pebre
Robyn Lee CC BY-NC-ND 20
-Ingredients
bull 1 kg of Eels
bull 4 cloves of garlicbull 1 paprika spoonful
bull 2 cayenne peppersbull 3 potatoes (cut irregularly)
bull olive oil
bull salt
bull 60 g of Almonds
bull 2 fried bread slices
bull peppercorns
-Preparation
First in a pan with hot oil fry the garlic unpeeled with
the paprika and the cayenne pepper
Add triscadas potatoes sauteacute cover with water and
boil them for ten minutes
Add the clean and chopped eels Season and put it
over medium heat for another ten minutes
Make a mixture with the almonds peppercorns and
the fried bread in a mortar and add it too Let cook
over medium heat for about 5 - 10 minutes salt to taste and serve
Valencian Hervido
JaulaDeArdilla CC BY-NC-ND 20
-Ingredients
bull 4 potatoes or 1 per person
bull 3 big carrots
bull 400 g green beans
bull 1 big onion
bull Salt
bull olive oil and vinegar for dressing
-Preparation
o First wash and peel the potatoes carrots and beans by removing the side hair strand
o Then chop the vegetables and put them in
a pot cover with water and add salt to your liking
o Finally put it on the fire and when it breaks to
boil leave 20 minutes or until the potato is tender
o Serve seasoned with oil and vinegar
Montaditos
Quail egg piquillo Iberian ham andand Iberian ham manchego cheese
Graham Stanley CC BY 20
Goat cheese with tomato Chicken and vegetable
and vegetable mix garlic sauce
Dave Shea (CC BY-NC-ND 20)
Fried Anchovies
Kake CC BY-NC-SA 20
-Ingredients
bull frac12kg fresh anchovies
bull flour
bull saltbull olive oil
-Preparation Start by cleaning the anchovies remove the head guts
and bones (we remove the bones as we prefer the
texture but for a more crispy texture they can be left in)
Heat a pan with olive oil in it for frying
Coat each anchovy in flour
When the oil is very hot start adding the anchovies
taking care to ensure that they donrsquot stick together
Leave to fry in the oil until very crispy ndash approximately
5-10 minutes
Remove from the pan and place on a paper towel to
absorb the excess oil
Add salt and serve warm
Shrimp cocktail
Jon Sullivan CC0 10
-Ingredients
12 cooked and peeled shrimp
3 hearts of palm
1 cup of chopped fresh lettuce
4 cherry tomatoes ( use them to decorate)
2 tbsps of capers
23 cup of mayonnaise
2 tbsps of ketchup sauce
1 tsp of Brandy
frac12 tsp of ground black (or white) pepper
-Preparation
Start preparing the cocktail sauce by mixing the
mayonnaise ketchup Brandy and ground pepper in
a bowl and stirring it until it becomes a homogenous pink sauce
To assemble this tapa start with a tablespoon of cocktail sauce in the bottom of the glass
Cover it with a bed of lettuce arrange the hearts of
palm (in slices) on top and surround the trim of the
glass with shrimp pour the remaining cocktail sauce over and top it with capers
To finish it I add two tomatoes to decorate
Gazpacho (Liquid salad)
Tamorlan CC BY-SA 30
-Ingredients
1 kilo of ripe tomatoes
1 green pepper (Italian type)
1 piece of cucumber (about four fingers wide)
1 small onion
1 slice of bread
1 clove of garlic
3 tablespoons olive oil
3 tablespoons white wine vinegar
Salt
-Preparationo Fill a 6-quart pot halfway full of water set over high heat and bring to a boil
o Make an X with a paring knife on the bottom of the tomatoes Drop the
tomatoes into the boiling water for 15 seconds remove and transfer to
an ice bath and allow to cool until able to handle approximately 1 minute Remove and pat dry
o Peel core and seed the tomatoes When seeding the tomatoes place
the seeds and pulp into a fine mesh strainer set over a bowl in order to
catch the juice Press as much of the juice through as possible and then add enough bottled tomato juice to bring the total to 1 cup
o Place the tomatoes and juice into a large mixing bowl Add the
cucumber bell pepper red onion garlic clove olive oil lime juice
balsamic vinegar Worcestershire cumin salt and pepper and stir to combine
o Transfer 1 12 cups of the mixture to a blender and whip for 15 to 20
seconds on high speed Return the pureed mixture to the bowl and stir to combine
o Cover and chill for at least 2 hours Serve with chiffonade of basil
Cuttlefish in white wine
Gerard cohen CC-BY-SA-30
-Ingredients
2 cuttlefish
extra virgin olive oil
4 cloves of garlic
1 Glass of white wine
a handful of fresh parsley and salt
-Preparation
Clean and cut the cuttlefish into small pieces
In a large skillet add a little oil and when hot
add the cuttlefish
Cook 5 minutes and add the garlic and
parsley sauteacute and add the wine
Allow 10 minutes more to heat until tender
Using a fork puncture to check and if
necessary leave a little more Season with salt Serve hot
Bravas
KristaCC BY 20
-Ingredients
bull 1 kg irregularly cut and fried potatoes
bull 1 onion
bull 2 cloves of garlic
bull A pinch of chilli powder
bull 1 tablespoon paprika
bull 2 chopped tomatoes
bull Oil
bull Salt
-Preparation
Heat a little oil in a pan fry the onion garlic and chilli until the onion softens
Add the paprika and stir
Add the tomatoes and bring to a simmer
then cook the whole mixture for about 20 minutes until you have a thick paste
Season well and if you prefer a smooth sauce whip it in the mixer
Pour over the fried potatoes and serve immediately
Xana Albir
Joseacute Aragoacute
Nuria Besoacute
Francesc Garciacutea
Jose Hornero
Joan Pallardoacute
Aitana Rivas
Sebastiaacuten Rodriacuteguez
Mariacutea Soriano
Spanish omelette
Di-que-si Public domain
-Ingredients
1 kg potatoes
9 eggs
1 large onion
Olive oil
Salt
-Preparation Peel wash and cut the potatoes in half and then
into pieces Peel and cut the onion
Heat a deep pan with plenty of olive oil and when hot toss the potatoes and the onion
Fry the potatoes with the onion until they are tender
Remove and drain them
Beat the eggs Pour the potatoes and onions in the egg and stir
Take olive oil in a pan and when hot add the mixture spread and cook for two or three minutes
Turn the omelette Then we put it again into the pan
and cook for another 2 to 3 minutes Serve hot or cold
Veal And Chicken Stew
Roger Ferrer Ibaacutentildeez CC BY-NC-SA 20
-Ingredients 10 small potatoes
1 large onion
2 carrots
1 pepper
1 clove of garlic
salt to taste
oregano to taste
oil
1 chicken breast cut into strips
500 gr stewing beef cut into strips
200 ml of white wine
Chicken bones for soup
-Preparation
Boil 1 liter of water with the chicken bones to make stock
Cut the onion in pen carrot crescent diced potatoes and peppers in strips
Fry the beef in a pan with oil and garlic When almost done you add the chicken and continue sauteacuteing
Then add the white wine and a few moments later
potatoes carrots onion pepper and chicken broth passed through a sieve
Season with salt and sprinkle with a little oregano
Cook all together with the pan covered until potatoes are tender
Andalusian Artichokes
Victor Bayon CC BY-NC-SA 20
-Ingredients
4 artichokes
1 onion
1 clove of garlic
1 package of frozen peas or half a kilo of fresh
3 tablespoons oil
3 tablespoons ketchup
A splash of sherry
frac12 teaspoon of paprika
Salt
-Preparation
Clean the artichokes and put them into a large bowl with water and lemon juice
Cut the onion and garlic into small squares
Cut the ham into squares or strips
Put in a pot three tablespoons of oil and sauteacute the onion ham and garlic
Drain and cut the artichokes into 8 pieces Add to the pot
Add a splash of sherry ketchup paprika peas and a splash of water or stock if necessary
Let it cook a couple of minutes and season them to your liking
Simple Caldeirada
Juan Mejuto CC BY-SA 20
-Ingredients
One hake tail (500g)
frac12 kilo of potatoes
1 package frozen peas (or fresh)
1 large onion
1 large ripe red tomato
2 cloves of garlic
2 bay leaves
A few sprigs of parsley
Peppers
-Preparation
Cut the fish into thick slices and season with salt
Peel and wash the potatoes Chop them into thick
slices too
Peel and chop the onion one clove of garlic and
the tomato
Put water in the pot to boil
Add all the ingredients except the fish and peppers
When the potatoes are tender add the peppers
and the slices of fish
Crush in mortar one clove of garlic add one ladle of
cooking juices crude oil white wine and paprika
Remove and add it to the pot
Let simmer together for a few minutes
Pilaf Rice with Peppers and Asparagus
Dtarazona Public domain
-Ingredients
100g rice
1 onion
1 bouquet of aromatic herbs (thyme bay leaf parsley oregano)
3 tablespoons oil
1 red pepper
1 green pepper
1 bunch of green asparagus
water
salt
-Preparation
Wash asparagus and cut them the hard part but do not throw it
Prepare a broth with water the aromatic herbs and the hard part of the asparagus
When the broth boils we introduce the asparagus and blanch for 4 to 5 minutes
Remove the asparagus from broth and reserve Keep the broth over low heat
Cut the onion and peppers into dices
Put in a large casserole or for roasting pan 3 tablespoons of oil and sauteacute the onion and peppers
Add the rice and sauteacute well
Pour the hot broth (three parts of it but add more if necessary) over the rice and let it be done over low heat
Dry the asparagus with paper towel and fry in a pan with some oil Finally put them over the rice
Paella
Ary29 CC BY-SA 30
-Ingredients
600gr chopped rabbit
800gr chopped chicken
Saffron to taste
1grated tomato
250gr ferraura (green tender beans)
250gr artichokes
Water
500gr rice
Salt
-Preparation
Pour the oil in the middle of the paella
When the oil is hot add the chicken and rabbit
It is important that all meat is well browned
bullAdd the chopped vegetables and wait a few minutes
Incorporate the tomato fry a few minutes and add the paprika
Pour water close to the edge
Test salt The broth should be very tasty
This is the time to incorporate the rice
Lower the heat almost to a minimum and cook for 15 minutes or until almost all liquid is absorbed
Fideuagrave
Jorge Diacuteaz CC BY-SA 20
-Ingredients
bull 400g noodle bull 8 crayfishbull 8 prawnsbull 200gr squidbull 200gr cuttlefish bull 200gr monkfishbull Fish brothbull Olive oilbull 1 fresh grated tomatobull 1 clove of garlicbull Mild paprikabull Saffron
-Preparation
Heat the oil in a paella salt and sauteacute the monkfish
crayfish and prawns When they are done take it out and keep them for later
Add the squid and cuttlefish and fry until golden brown
Add some garlic the grated tomato and some paprika Cook for a few minutes
Add the noodles and fry them lightly until brown
Put the monkfish crayfish and prawns back (decorate it your way)
Add the broth to just cover the noodles and add the saffron Cook until the broth evaporates
All i Pebre
Robyn Lee CC BY-NC-ND 20
-Ingredients
bull 1 kg of Eels
bull 4 cloves of garlicbull 1 paprika spoonful
bull 2 cayenne peppersbull 3 potatoes (cut irregularly)
bull olive oil
bull salt
bull 60 g of Almonds
bull 2 fried bread slices
bull peppercorns
-Preparation
First in a pan with hot oil fry the garlic unpeeled with
the paprika and the cayenne pepper
Add triscadas potatoes sauteacute cover with water and
boil them for ten minutes
Add the clean and chopped eels Season and put it
over medium heat for another ten minutes
Make a mixture with the almonds peppercorns and
the fried bread in a mortar and add it too Let cook
over medium heat for about 5 - 10 minutes salt to taste and serve
Valencian Hervido
JaulaDeArdilla CC BY-NC-ND 20
-Ingredients
bull 4 potatoes or 1 per person
bull 3 big carrots
bull 400 g green beans
bull 1 big onion
bull Salt
bull olive oil and vinegar for dressing
-Preparation
o First wash and peel the potatoes carrots and beans by removing the side hair strand
o Then chop the vegetables and put them in
a pot cover with water and add salt to your liking
o Finally put it on the fire and when it breaks to
boil leave 20 minutes or until the potato is tender
o Serve seasoned with oil and vinegar
Montaditos
Quail egg piquillo Iberian ham andand Iberian ham manchego cheese
Graham Stanley CC BY 20
Goat cheese with tomato Chicken and vegetable
and vegetable mix garlic sauce
Dave Shea (CC BY-NC-ND 20)
Fried Anchovies
Kake CC BY-NC-SA 20
-Ingredients
bull frac12kg fresh anchovies
bull flour
bull saltbull olive oil
-Preparation Start by cleaning the anchovies remove the head guts
and bones (we remove the bones as we prefer the
texture but for a more crispy texture they can be left in)
Heat a pan with olive oil in it for frying
Coat each anchovy in flour
When the oil is very hot start adding the anchovies
taking care to ensure that they donrsquot stick together
Leave to fry in the oil until very crispy ndash approximately
5-10 minutes
Remove from the pan and place on a paper towel to
absorb the excess oil
Add salt and serve warm
Shrimp cocktail
Jon Sullivan CC0 10
-Ingredients
12 cooked and peeled shrimp
3 hearts of palm
1 cup of chopped fresh lettuce
4 cherry tomatoes ( use them to decorate)
2 tbsps of capers
23 cup of mayonnaise
2 tbsps of ketchup sauce
1 tsp of Brandy
frac12 tsp of ground black (or white) pepper
-Preparation
Start preparing the cocktail sauce by mixing the
mayonnaise ketchup Brandy and ground pepper in
a bowl and stirring it until it becomes a homogenous pink sauce
To assemble this tapa start with a tablespoon of cocktail sauce in the bottom of the glass
Cover it with a bed of lettuce arrange the hearts of
palm (in slices) on top and surround the trim of the
glass with shrimp pour the remaining cocktail sauce over and top it with capers
To finish it I add two tomatoes to decorate
Gazpacho (Liquid salad)
Tamorlan CC BY-SA 30
-Ingredients
1 kilo of ripe tomatoes
1 green pepper (Italian type)
1 piece of cucumber (about four fingers wide)
1 small onion
1 slice of bread
1 clove of garlic
3 tablespoons olive oil
3 tablespoons white wine vinegar
Salt
-Preparationo Fill a 6-quart pot halfway full of water set over high heat and bring to a boil
o Make an X with a paring knife on the bottom of the tomatoes Drop the
tomatoes into the boiling water for 15 seconds remove and transfer to
an ice bath and allow to cool until able to handle approximately 1 minute Remove and pat dry
o Peel core and seed the tomatoes When seeding the tomatoes place
the seeds and pulp into a fine mesh strainer set over a bowl in order to
catch the juice Press as much of the juice through as possible and then add enough bottled tomato juice to bring the total to 1 cup
o Place the tomatoes and juice into a large mixing bowl Add the
cucumber bell pepper red onion garlic clove olive oil lime juice
balsamic vinegar Worcestershire cumin salt and pepper and stir to combine
o Transfer 1 12 cups of the mixture to a blender and whip for 15 to 20
seconds on high speed Return the pureed mixture to the bowl and stir to combine
o Cover and chill for at least 2 hours Serve with chiffonade of basil
Cuttlefish in white wine
Gerard cohen CC-BY-SA-30
-Ingredients
2 cuttlefish
extra virgin olive oil
4 cloves of garlic
1 Glass of white wine
a handful of fresh parsley and salt
-Preparation
Clean and cut the cuttlefish into small pieces
In a large skillet add a little oil and when hot
add the cuttlefish
Cook 5 minutes and add the garlic and
parsley sauteacute and add the wine
Allow 10 minutes more to heat until tender
Using a fork puncture to check and if
necessary leave a little more Season with salt Serve hot
Bravas
KristaCC BY 20
-Ingredients
bull 1 kg irregularly cut and fried potatoes
bull 1 onion
bull 2 cloves of garlic
bull A pinch of chilli powder
bull 1 tablespoon paprika
bull 2 chopped tomatoes
bull Oil
bull Salt
-Preparation
Heat a little oil in a pan fry the onion garlic and chilli until the onion softens
Add the paprika and stir
Add the tomatoes and bring to a simmer
then cook the whole mixture for about 20 minutes until you have a thick paste
Season well and if you prefer a smooth sauce whip it in the mixer
Pour over the fried potatoes and serve immediately
Xana Albir
Joseacute Aragoacute
Nuria Besoacute
Francesc Garciacutea
Jose Hornero
Joan Pallardoacute
Aitana Rivas
Sebastiaacuten Rodriacuteguez
Mariacutea Soriano
-Ingredients
1 kg potatoes
9 eggs
1 large onion
Olive oil
Salt
-Preparation Peel wash and cut the potatoes in half and then
into pieces Peel and cut the onion
Heat a deep pan with plenty of olive oil and when hot toss the potatoes and the onion
Fry the potatoes with the onion until they are tender
Remove and drain them
Beat the eggs Pour the potatoes and onions in the egg and stir
Take olive oil in a pan and when hot add the mixture spread and cook for two or three minutes
Turn the omelette Then we put it again into the pan
and cook for another 2 to 3 minutes Serve hot or cold
Veal And Chicken Stew
Roger Ferrer Ibaacutentildeez CC BY-NC-SA 20
-Ingredients 10 small potatoes
1 large onion
2 carrots
1 pepper
1 clove of garlic
salt to taste
oregano to taste
oil
1 chicken breast cut into strips
500 gr stewing beef cut into strips
200 ml of white wine
Chicken bones for soup
-Preparation
Boil 1 liter of water with the chicken bones to make stock
Cut the onion in pen carrot crescent diced potatoes and peppers in strips
Fry the beef in a pan with oil and garlic When almost done you add the chicken and continue sauteacuteing
Then add the white wine and a few moments later
potatoes carrots onion pepper and chicken broth passed through a sieve
Season with salt and sprinkle with a little oregano
Cook all together with the pan covered until potatoes are tender
Andalusian Artichokes
Victor Bayon CC BY-NC-SA 20
-Ingredients
4 artichokes
1 onion
1 clove of garlic
1 package of frozen peas or half a kilo of fresh
3 tablespoons oil
3 tablespoons ketchup
A splash of sherry
frac12 teaspoon of paprika
Salt
-Preparation
Clean the artichokes and put them into a large bowl with water and lemon juice
Cut the onion and garlic into small squares
Cut the ham into squares or strips
Put in a pot three tablespoons of oil and sauteacute the onion ham and garlic
Drain and cut the artichokes into 8 pieces Add to the pot
Add a splash of sherry ketchup paprika peas and a splash of water or stock if necessary
Let it cook a couple of minutes and season them to your liking
Simple Caldeirada
Juan Mejuto CC BY-SA 20
-Ingredients
One hake tail (500g)
frac12 kilo of potatoes
1 package frozen peas (or fresh)
1 large onion
1 large ripe red tomato
2 cloves of garlic
2 bay leaves
A few sprigs of parsley
Peppers
-Preparation
Cut the fish into thick slices and season with salt
Peel and wash the potatoes Chop them into thick
slices too
Peel and chop the onion one clove of garlic and
the tomato
Put water in the pot to boil
Add all the ingredients except the fish and peppers
When the potatoes are tender add the peppers
and the slices of fish
Crush in mortar one clove of garlic add one ladle of
cooking juices crude oil white wine and paprika
Remove and add it to the pot
Let simmer together for a few minutes
Pilaf Rice with Peppers and Asparagus
Dtarazona Public domain
-Ingredients
100g rice
1 onion
1 bouquet of aromatic herbs (thyme bay leaf parsley oregano)
3 tablespoons oil
1 red pepper
1 green pepper
1 bunch of green asparagus
water
salt
-Preparation
Wash asparagus and cut them the hard part but do not throw it
Prepare a broth with water the aromatic herbs and the hard part of the asparagus
When the broth boils we introduce the asparagus and blanch for 4 to 5 minutes
Remove the asparagus from broth and reserve Keep the broth over low heat
Cut the onion and peppers into dices
Put in a large casserole or for roasting pan 3 tablespoons of oil and sauteacute the onion and peppers
Add the rice and sauteacute well
Pour the hot broth (three parts of it but add more if necessary) over the rice and let it be done over low heat
Dry the asparagus with paper towel and fry in a pan with some oil Finally put them over the rice
Paella
Ary29 CC BY-SA 30
-Ingredients
600gr chopped rabbit
800gr chopped chicken
Saffron to taste
1grated tomato
250gr ferraura (green tender beans)
250gr artichokes
Water
500gr rice
Salt
-Preparation
Pour the oil in the middle of the paella
When the oil is hot add the chicken and rabbit
It is important that all meat is well browned
bullAdd the chopped vegetables and wait a few minutes
Incorporate the tomato fry a few minutes and add the paprika
Pour water close to the edge
Test salt The broth should be very tasty
This is the time to incorporate the rice
Lower the heat almost to a minimum and cook for 15 minutes or until almost all liquid is absorbed
Fideuagrave
Jorge Diacuteaz CC BY-SA 20
-Ingredients
bull 400g noodle bull 8 crayfishbull 8 prawnsbull 200gr squidbull 200gr cuttlefish bull 200gr monkfishbull Fish brothbull Olive oilbull 1 fresh grated tomatobull 1 clove of garlicbull Mild paprikabull Saffron
-Preparation
Heat the oil in a paella salt and sauteacute the monkfish
crayfish and prawns When they are done take it out and keep them for later
Add the squid and cuttlefish and fry until golden brown
Add some garlic the grated tomato and some paprika Cook for a few minutes
Add the noodles and fry them lightly until brown
Put the monkfish crayfish and prawns back (decorate it your way)
Add the broth to just cover the noodles and add the saffron Cook until the broth evaporates
All i Pebre
Robyn Lee CC BY-NC-ND 20
-Ingredients
bull 1 kg of Eels
bull 4 cloves of garlicbull 1 paprika spoonful
bull 2 cayenne peppersbull 3 potatoes (cut irregularly)
bull olive oil
bull salt
bull 60 g of Almonds
bull 2 fried bread slices
bull peppercorns
-Preparation
First in a pan with hot oil fry the garlic unpeeled with
the paprika and the cayenne pepper
Add triscadas potatoes sauteacute cover with water and
boil them for ten minutes
Add the clean and chopped eels Season and put it
over medium heat for another ten minutes
Make a mixture with the almonds peppercorns and
the fried bread in a mortar and add it too Let cook
over medium heat for about 5 - 10 minutes salt to taste and serve
Valencian Hervido
JaulaDeArdilla CC BY-NC-ND 20
-Ingredients
bull 4 potatoes or 1 per person
bull 3 big carrots
bull 400 g green beans
bull 1 big onion
bull Salt
bull olive oil and vinegar for dressing
-Preparation
o First wash and peel the potatoes carrots and beans by removing the side hair strand
o Then chop the vegetables and put them in
a pot cover with water and add salt to your liking
o Finally put it on the fire and when it breaks to
boil leave 20 minutes or until the potato is tender
o Serve seasoned with oil and vinegar
Montaditos
Quail egg piquillo Iberian ham andand Iberian ham manchego cheese
Graham Stanley CC BY 20
Goat cheese with tomato Chicken and vegetable
and vegetable mix garlic sauce
Dave Shea (CC BY-NC-ND 20)
Fried Anchovies
Kake CC BY-NC-SA 20
-Ingredients
bull frac12kg fresh anchovies
bull flour
bull saltbull olive oil
-Preparation Start by cleaning the anchovies remove the head guts
and bones (we remove the bones as we prefer the
texture but for a more crispy texture they can be left in)
Heat a pan with olive oil in it for frying
Coat each anchovy in flour
When the oil is very hot start adding the anchovies
taking care to ensure that they donrsquot stick together
Leave to fry in the oil until very crispy ndash approximately
5-10 minutes
Remove from the pan and place on a paper towel to
absorb the excess oil
Add salt and serve warm
Shrimp cocktail
Jon Sullivan CC0 10
-Ingredients
12 cooked and peeled shrimp
3 hearts of palm
1 cup of chopped fresh lettuce
4 cherry tomatoes ( use them to decorate)
2 tbsps of capers
23 cup of mayonnaise
2 tbsps of ketchup sauce
1 tsp of Brandy
frac12 tsp of ground black (or white) pepper
-Preparation
Start preparing the cocktail sauce by mixing the
mayonnaise ketchup Brandy and ground pepper in
a bowl and stirring it until it becomes a homogenous pink sauce
To assemble this tapa start with a tablespoon of cocktail sauce in the bottom of the glass
Cover it with a bed of lettuce arrange the hearts of
palm (in slices) on top and surround the trim of the
glass with shrimp pour the remaining cocktail sauce over and top it with capers
To finish it I add two tomatoes to decorate
Gazpacho (Liquid salad)
Tamorlan CC BY-SA 30
-Ingredients
1 kilo of ripe tomatoes
1 green pepper (Italian type)
1 piece of cucumber (about four fingers wide)
1 small onion
1 slice of bread
1 clove of garlic
3 tablespoons olive oil
3 tablespoons white wine vinegar
Salt
-Preparationo Fill a 6-quart pot halfway full of water set over high heat and bring to a boil
o Make an X with a paring knife on the bottom of the tomatoes Drop the
tomatoes into the boiling water for 15 seconds remove and transfer to
an ice bath and allow to cool until able to handle approximately 1 minute Remove and pat dry
o Peel core and seed the tomatoes When seeding the tomatoes place
the seeds and pulp into a fine mesh strainer set over a bowl in order to
catch the juice Press as much of the juice through as possible and then add enough bottled tomato juice to bring the total to 1 cup
o Place the tomatoes and juice into a large mixing bowl Add the
cucumber bell pepper red onion garlic clove olive oil lime juice
balsamic vinegar Worcestershire cumin salt and pepper and stir to combine
o Transfer 1 12 cups of the mixture to a blender and whip for 15 to 20
seconds on high speed Return the pureed mixture to the bowl and stir to combine
o Cover and chill for at least 2 hours Serve with chiffonade of basil
Cuttlefish in white wine
Gerard cohen CC-BY-SA-30
-Ingredients
2 cuttlefish
extra virgin olive oil
4 cloves of garlic
1 Glass of white wine
a handful of fresh parsley and salt
-Preparation
Clean and cut the cuttlefish into small pieces
In a large skillet add a little oil and when hot
add the cuttlefish
Cook 5 minutes and add the garlic and
parsley sauteacute and add the wine
Allow 10 minutes more to heat until tender
Using a fork puncture to check and if
necessary leave a little more Season with salt Serve hot
Bravas
KristaCC BY 20
-Ingredients
bull 1 kg irregularly cut and fried potatoes
bull 1 onion
bull 2 cloves of garlic
bull A pinch of chilli powder
bull 1 tablespoon paprika
bull 2 chopped tomatoes
bull Oil
bull Salt
-Preparation
Heat a little oil in a pan fry the onion garlic and chilli until the onion softens
Add the paprika and stir
Add the tomatoes and bring to a simmer
then cook the whole mixture for about 20 minutes until you have a thick paste
Season well and if you prefer a smooth sauce whip it in the mixer
Pour over the fried potatoes and serve immediately
Xana Albir
Joseacute Aragoacute
Nuria Besoacute
Francesc Garciacutea
Jose Hornero
Joan Pallardoacute
Aitana Rivas
Sebastiaacuten Rodriacuteguez
Mariacutea Soriano
-Preparation Peel wash and cut the potatoes in half and then
into pieces Peel and cut the onion
Heat a deep pan with plenty of olive oil and when hot toss the potatoes and the onion
Fry the potatoes with the onion until they are tender
Remove and drain them
Beat the eggs Pour the potatoes and onions in the egg and stir
Take olive oil in a pan and when hot add the mixture spread and cook for two or three minutes
Turn the omelette Then we put it again into the pan
and cook for another 2 to 3 minutes Serve hot or cold
Veal And Chicken Stew
Roger Ferrer Ibaacutentildeez CC BY-NC-SA 20
-Ingredients 10 small potatoes
1 large onion
2 carrots
1 pepper
1 clove of garlic
salt to taste
oregano to taste
oil
1 chicken breast cut into strips
500 gr stewing beef cut into strips
200 ml of white wine
Chicken bones for soup
-Preparation
Boil 1 liter of water with the chicken bones to make stock
Cut the onion in pen carrot crescent diced potatoes and peppers in strips
Fry the beef in a pan with oil and garlic When almost done you add the chicken and continue sauteacuteing
Then add the white wine and a few moments later
potatoes carrots onion pepper and chicken broth passed through a sieve
Season with salt and sprinkle with a little oregano
Cook all together with the pan covered until potatoes are tender
Andalusian Artichokes
Victor Bayon CC BY-NC-SA 20
-Ingredients
4 artichokes
1 onion
1 clove of garlic
1 package of frozen peas or half a kilo of fresh
3 tablespoons oil
3 tablespoons ketchup
A splash of sherry
frac12 teaspoon of paprika
Salt
-Preparation
Clean the artichokes and put them into a large bowl with water and lemon juice
Cut the onion and garlic into small squares
Cut the ham into squares or strips
Put in a pot three tablespoons of oil and sauteacute the onion ham and garlic
Drain and cut the artichokes into 8 pieces Add to the pot
Add a splash of sherry ketchup paprika peas and a splash of water or stock if necessary
Let it cook a couple of minutes and season them to your liking
Simple Caldeirada
Juan Mejuto CC BY-SA 20
-Ingredients
One hake tail (500g)
frac12 kilo of potatoes
1 package frozen peas (or fresh)
1 large onion
1 large ripe red tomato
2 cloves of garlic
2 bay leaves
A few sprigs of parsley
Peppers
-Preparation
Cut the fish into thick slices and season with salt
Peel and wash the potatoes Chop them into thick
slices too
Peel and chop the onion one clove of garlic and
the tomato
Put water in the pot to boil
Add all the ingredients except the fish and peppers
When the potatoes are tender add the peppers
and the slices of fish
Crush in mortar one clove of garlic add one ladle of
cooking juices crude oil white wine and paprika
Remove and add it to the pot
Let simmer together for a few minutes
Pilaf Rice with Peppers and Asparagus
Dtarazona Public domain
-Ingredients
100g rice
1 onion
1 bouquet of aromatic herbs (thyme bay leaf parsley oregano)
3 tablespoons oil
1 red pepper
1 green pepper
1 bunch of green asparagus
water
salt
-Preparation
Wash asparagus and cut them the hard part but do not throw it
Prepare a broth with water the aromatic herbs and the hard part of the asparagus
When the broth boils we introduce the asparagus and blanch for 4 to 5 minutes
Remove the asparagus from broth and reserve Keep the broth over low heat
Cut the onion and peppers into dices
Put in a large casserole or for roasting pan 3 tablespoons of oil and sauteacute the onion and peppers
Add the rice and sauteacute well
Pour the hot broth (three parts of it but add more if necessary) over the rice and let it be done over low heat
Dry the asparagus with paper towel and fry in a pan with some oil Finally put them over the rice
Paella
Ary29 CC BY-SA 30
-Ingredients
600gr chopped rabbit
800gr chopped chicken
Saffron to taste
1grated tomato
250gr ferraura (green tender beans)
250gr artichokes
Water
500gr rice
Salt
-Preparation
Pour the oil in the middle of the paella
When the oil is hot add the chicken and rabbit
It is important that all meat is well browned
bullAdd the chopped vegetables and wait a few minutes
Incorporate the tomato fry a few minutes and add the paprika
Pour water close to the edge
Test salt The broth should be very tasty
This is the time to incorporate the rice
Lower the heat almost to a minimum and cook for 15 minutes or until almost all liquid is absorbed
Fideuagrave
Jorge Diacuteaz CC BY-SA 20
-Ingredients
bull 400g noodle bull 8 crayfishbull 8 prawnsbull 200gr squidbull 200gr cuttlefish bull 200gr monkfishbull Fish brothbull Olive oilbull 1 fresh grated tomatobull 1 clove of garlicbull Mild paprikabull Saffron
-Preparation
Heat the oil in a paella salt and sauteacute the monkfish
crayfish and prawns When they are done take it out and keep them for later
Add the squid and cuttlefish and fry until golden brown
Add some garlic the grated tomato and some paprika Cook for a few minutes
Add the noodles and fry them lightly until brown
Put the monkfish crayfish and prawns back (decorate it your way)
Add the broth to just cover the noodles and add the saffron Cook until the broth evaporates
All i Pebre
Robyn Lee CC BY-NC-ND 20
-Ingredients
bull 1 kg of Eels
bull 4 cloves of garlicbull 1 paprika spoonful
bull 2 cayenne peppersbull 3 potatoes (cut irregularly)
bull olive oil
bull salt
bull 60 g of Almonds
bull 2 fried bread slices
bull peppercorns
-Preparation
First in a pan with hot oil fry the garlic unpeeled with
the paprika and the cayenne pepper
Add triscadas potatoes sauteacute cover with water and
boil them for ten minutes
Add the clean and chopped eels Season and put it
over medium heat for another ten minutes
Make a mixture with the almonds peppercorns and
the fried bread in a mortar and add it too Let cook
over medium heat for about 5 - 10 minutes salt to taste and serve
Valencian Hervido
JaulaDeArdilla CC BY-NC-ND 20
-Ingredients
bull 4 potatoes or 1 per person
bull 3 big carrots
bull 400 g green beans
bull 1 big onion
bull Salt
bull olive oil and vinegar for dressing
-Preparation
o First wash and peel the potatoes carrots and beans by removing the side hair strand
o Then chop the vegetables and put them in
a pot cover with water and add salt to your liking
o Finally put it on the fire and when it breaks to
boil leave 20 minutes or until the potato is tender
o Serve seasoned with oil and vinegar
Montaditos
Quail egg piquillo Iberian ham andand Iberian ham manchego cheese
Graham Stanley CC BY 20
Goat cheese with tomato Chicken and vegetable
and vegetable mix garlic sauce
Dave Shea (CC BY-NC-ND 20)
Fried Anchovies
Kake CC BY-NC-SA 20
-Ingredients
bull frac12kg fresh anchovies
bull flour
bull saltbull olive oil
-Preparation Start by cleaning the anchovies remove the head guts
and bones (we remove the bones as we prefer the
texture but for a more crispy texture they can be left in)
Heat a pan with olive oil in it for frying
Coat each anchovy in flour
When the oil is very hot start adding the anchovies
taking care to ensure that they donrsquot stick together
Leave to fry in the oil until very crispy ndash approximately
5-10 minutes
Remove from the pan and place on a paper towel to
absorb the excess oil
Add salt and serve warm
Shrimp cocktail
Jon Sullivan CC0 10
-Ingredients
12 cooked and peeled shrimp
3 hearts of palm
1 cup of chopped fresh lettuce
4 cherry tomatoes ( use them to decorate)
2 tbsps of capers
23 cup of mayonnaise
2 tbsps of ketchup sauce
1 tsp of Brandy
frac12 tsp of ground black (or white) pepper
-Preparation
Start preparing the cocktail sauce by mixing the
mayonnaise ketchup Brandy and ground pepper in
a bowl and stirring it until it becomes a homogenous pink sauce
To assemble this tapa start with a tablespoon of cocktail sauce in the bottom of the glass
Cover it with a bed of lettuce arrange the hearts of
palm (in slices) on top and surround the trim of the
glass with shrimp pour the remaining cocktail sauce over and top it with capers
To finish it I add two tomatoes to decorate
Gazpacho (Liquid salad)
Tamorlan CC BY-SA 30
-Ingredients
1 kilo of ripe tomatoes
1 green pepper (Italian type)
1 piece of cucumber (about four fingers wide)
1 small onion
1 slice of bread
1 clove of garlic
3 tablespoons olive oil
3 tablespoons white wine vinegar
Salt
-Preparationo Fill a 6-quart pot halfway full of water set over high heat and bring to a boil
o Make an X with a paring knife on the bottom of the tomatoes Drop the
tomatoes into the boiling water for 15 seconds remove and transfer to
an ice bath and allow to cool until able to handle approximately 1 minute Remove and pat dry
o Peel core and seed the tomatoes When seeding the tomatoes place
the seeds and pulp into a fine mesh strainer set over a bowl in order to
catch the juice Press as much of the juice through as possible and then add enough bottled tomato juice to bring the total to 1 cup
o Place the tomatoes and juice into a large mixing bowl Add the
cucumber bell pepper red onion garlic clove olive oil lime juice
balsamic vinegar Worcestershire cumin salt and pepper and stir to combine
o Transfer 1 12 cups of the mixture to a blender and whip for 15 to 20
seconds on high speed Return the pureed mixture to the bowl and stir to combine
o Cover and chill for at least 2 hours Serve with chiffonade of basil
Cuttlefish in white wine
Gerard cohen CC-BY-SA-30
-Ingredients
2 cuttlefish
extra virgin olive oil
4 cloves of garlic
1 Glass of white wine
a handful of fresh parsley and salt
-Preparation
Clean and cut the cuttlefish into small pieces
In a large skillet add a little oil and when hot
add the cuttlefish
Cook 5 minutes and add the garlic and
parsley sauteacute and add the wine
Allow 10 minutes more to heat until tender
Using a fork puncture to check and if
necessary leave a little more Season with salt Serve hot
Bravas
KristaCC BY 20
-Ingredients
bull 1 kg irregularly cut and fried potatoes
bull 1 onion
bull 2 cloves of garlic
bull A pinch of chilli powder
bull 1 tablespoon paprika
bull 2 chopped tomatoes
bull Oil
bull Salt
-Preparation
Heat a little oil in a pan fry the onion garlic and chilli until the onion softens
Add the paprika and stir
Add the tomatoes and bring to a simmer
then cook the whole mixture for about 20 minutes until you have a thick paste
Season well and if you prefer a smooth sauce whip it in the mixer
Pour over the fried potatoes and serve immediately
Xana Albir
Joseacute Aragoacute
Nuria Besoacute
Francesc Garciacutea
Jose Hornero
Joan Pallardoacute
Aitana Rivas
Sebastiaacuten Rodriacuteguez
Mariacutea Soriano
Veal And Chicken Stew
Roger Ferrer Ibaacutentildeez CC BY-NC-SA 20
-Ingredients 10 small potatoes
1 large onion
2 carrots
1 pepper
1 clove of garlic
salt to taste
oregano to taste
oil
1 chicken breast cut into strips
500 gr stewing beef cut into strips
200 ml of white wine
Chicken bones for soup
-Preparation
Boil 1 liter of water with the chicken bones to make stock
Cut the onion in pen carrot crescent diced potatoes and peppers in strips
Fry the beef in a pan with oil and garlic When almost done you add the chicken and continue sauteacuteing
Then add the white wine and a few moments later
potatoes carrots onion pepper and chicken broth passed through a sieve
Season with salt and sprinkle with a little oregano
Cook all together with the pan covered until potatoes are tender
Andalusian Artichokes
Victor Bayon CC BY-NC-SA 20
-Ingredients
4 artichokes
1 onion
1 clove of garlic
1 package of frozen peas or half a kilo of fresh
3 tablespoons oil
3 tablespoons ketchup
A splash of sherry
frac12 teaspoon of paprika
Salt
-Preparation
Clean the artichokes and put them into a large bowl with water and lemon juice
Cut the onion and garlic into small squares
Cut the ham into squares or strips
Put in a pot three tablespoons of oil and sauteacute the onion ham and garlic
Drain and cut the artichokes into 8 pieces Add to the pot
Add a splash of sherry ketchup paprika peas and a splash of water or stock if necessary
Let it cook a couple of minutes and season them to your liking
Simple Caldeirada
Juan Mejuto CC BY-SA 20
-Ingredients
One hake tail (500g)
frac12 kilo of potatoes
1 package frozen peas (or fresh)
1 large onion
1 large ripe red tomato
2 cloves of garlic
2 bay leaves
A few sprigs of parsley
Peppers
-Preparation
Cut the fish into thick slices and season with salt
Peel and wash the potatoes Chop them into thick
slices too
Peel and chop the onion one clove of garlic and
the tomato
Put water in the pot to boil
Add all the ingredients except the fish and peppers
When the potatoes are tender add the peppers
and the slices of fish
Crush in mortar one clove of garlic add one ladle of
cooking juices crude oil white wine and paprika
Remove and add it to the pot
Let simmer together for a few minutes
Pilaf Rice with Peppers and Asparagus
Dtarazona Public domain
-Ingredients
100g rice
1 onion
1 bouquet of aromatic herbs (thyme bay leaf parsley oregano)
3 tablespoons oil
1 red pepper
1 green pepper
1 bunch of green asparagus
water
salt
-Preparation
Wash asparagus and cut them the hard part but do not throw it
Prepare a broth with water the aromatic herbs and the hard part of the asparagus
When the broth boils we introduce the asparagus and blanch for 4 to 5 minutes
Remove the asparagus from broth and reserve Keep the broth over low heat
Cut the onion and peppers into dices
Put in a large casserole or for roasting pan 3 tablespoons of oil and sauteacute the onion and peppers
Add the rice and sauteacute well
Pour the hot broth (three parts of it but add more if necessary) over the rice and let it be done over low heat
Dry the asparagus with paper towel and fry in a pan with some oil Finally put them over the rice
Paella
Ary29 CC BY-SA 30
-Ingredients
600gr chopped rabbit
800gr chopped chicken
Saffron to taste
1grated tomato
250gr ferraura (green tender beans)
250gr artichokes
Water
500gr rice
Salt
-Preparation
Pour the oil in the middle of the paella
When the oil is hot add the chicken and rabbit
It is important that all meat is well browned
bullAdd the chopped vegetables and wait a few minutes
Incorporate the tomato fry a few minutes and add the paprika
Pour water close to the edge
Test salt The broth should be very tasty
This is the time to incorporate the rice
Lower the heat almost to a minimum and cook for 15 minutes or until almost all liquid is absorbed
Fideuagrave
Jorge Diacuteaz CC BY-SA 20
-Ingredients
bull 400g noodle bull 8 crayfishbull 8 prawnsbull 200gr squidbull 200gr cuttlefish bull 200gr monkfishbull Fish brothbull Olive oilbull 1 fresh grated tomatobull 1 clove of garlicbull Mild paprikabull Saffron
-Preparation
Heat the oil in a paella salt and sauteacute the monkfish
crayfish and prawns When they are done take it out and keep them for later
Add the squid and cuttlefish and fry until golden brown
Add some garlic the grated tomato and some paprika Cook for a few minutes
Add the noodles and fry them lightly until brown
Put the monkfish crayfish and prawns back (decorate it your way)
Add the broth to just cover the noodles and add the saffron Cook until the broth evaporates
All i Pebre
Robyn Lee CC BY-NC-ND 20
-Ingredients
bull 1 kg of Eels
bull 4 cloves of garlicbull 1 paprika spoonful
bull 2 cayenne peppersbull 3 potatoes (cut irregularly)
bull olive oil
bull salt
bull 60 g of Almonds
bull 2 fried bread slices
bull peppercorns
-Preparation
First in a pan with hot oil fry the garlic unpeeled with
the paprika and the cayenne pepper
Add triscadas potatoes sauteacute cover with water and
boil them for ten minutes
Add the clean and chopped eels Season and put it
over medium heat for another ten minutes
Make a mixture with the almonds peppercorns and
the fried bread in a mortar and add it too Let cook
over medium heat for about 5 - 10 minutes salt to taste and serve
Valencian Hervido
JaulaDeArdilla CC BY-NC-ND 20
-Ingredients
bull 4 potatoes or 1 per person
bull 3 big carrots
bull 400 g green beans
bull 1 big onion
bull Salt
bull olive oil and vinegar for dressing
-Preparation
o First wash and peel the potatoes carrots and beans by removing the side hair strand
o Then chop the vegetables and put them in
a pot cover with water and add salt to your liking
o Finally put it on the fire and when it breaks to
boil leave 20 minutes or until the potato is tender
o Serve seasoned with oil and vinegar
Montaditos
Quail egg piquillo Iberian ham andand Iberian ham manchego cheese
Graham Stanley CC BY 20
Goat cheese with tomato Chicken and vegetable
and vegetable mix garlic sauce
Dave Shea (CC BY-NC-ND 20)
Fried Anchovies
Kake CC BY-NC-SA 20
-Ingredients
bull frac12kg fresh anchovies
bull flour
bull saltbull olive oil
-Preparation Start by cleaning the anchovies remove the head guts
and bones (we remove the bones as we prefer the
texture but for a more crispy texture they can be left in)
Heat a pan with olive oil in it for frying
Coat each anchovy in flour
When the oil is very hot start adding the anchovies
taking care to ensure that they donrsquot stick together
Leave to fry in the oil until very crispy ndash approximately
5-10 minutes
Remove from the pan and place on a paper towel to
absorb the excess oil
Add salt and serve warm
Shrimp cocktail
Jon Sullivan CC0 10
-Ingredients
12 cooked and peeled shrimp
3 hearts of palm
1 cup of chopped fresh lettuce
4 cherry tomatoes ( use them to decorate)
2 tbsps of capers
23 cup of mayonnaise
2 tbsps of ketchup sauce
1 tsp of Brandy
frac12 tsp of ground black (or white) pepper
-Preparation
Start preparing the cocktail sauce by mixing the
mayonnaise ketchup Brandy and ground pepper in
a bowl and stirring it until it becomes a homogenous pink sauce
To assemble this tapa start with a tablespoon of cocktail sauce in the bottom of the glass
Cover it with a bed of lettuce arrange the hearts of
palm (in slices) on top and surround the trim of the
glass with shrimp pour the remaining cocktail sauce over and top it with capers
To finish it I add two tomatoes to decorate
Gazpacho (Liquid salad)
Tamorlan CC BY-SA 30
-Ingredients
1 kilo of ripe tomatoes
1 green pepper (Italian type)
1 piece of cucumber (about four fingers wide)
1 small onion
1 slice of bread
1 clove of garlic
3 tablespoons olive oil
3 tablespoons white wine vinegar
Salt
-Preparationo Fill a 6-quart pot halfway full of water set over high heat and bring to a boil
o Make an X with a paring knife on the bottom of the tomatoes Drop the
tomatoes into the boiling water for 15 seconds remove and transfer to
an ice bath and allow to cool until able to handle approximately 1 minute Remove and pat dry
o Peel core and seed the tomatoes When seeding the tomatoes place
the seeds and pulp into a fine mesh strainer set over a bowl in order to
catch the juice Press as much of the juice through as possible and then add enough bottled tomato juice to bring the total to 1 cup
o Place the tomatoes and juice into a large mixing bowl Add the
cucumber bell pepper red onion garlic clove olive oil lime juice
balsamic vinegar Worcestershire cumin salt and pepper and stir to combine
o Transfer 1 12 cups of the mixture to a blender and whip for 15 to 20
seconds on high speed Return the pureed mixture to the bowl and stir to combine
o Cover and chill for at least 2 hours Serve with chiffonade of basil
Cuttlefish in white wine
Gerard cohen CC-BY-SA-30
-Ingredients
2 cuttlefish
extra virgin olive oil
4 cloves of garlic
1 Glass of white wine
a handful of fresh parsley and salt
-Preparation
Clean and cut the cuttlefish into small pieces
In a large skillet add a little oil and when hot
add the cuttlefish
Cook 5 minutes and add the garlic and
parsley sauteacute and add the wine
Allow 10 minutes more to heat until tender
Using a fork puncture to check and if
necessary leave a little more Season with salt Serve hot
Bravas
KristaCC BY 20
-Ingredients
bull 1 kg irregularly cut and fried potatoes
bull 1 onion
bull 2 cloves of garlic
bull A pinch of chilli powder
bull 1 tablespoon paprika
bull 2 chopped tomatoes
bull Oil
bull Salt
-Preparation
Heat a little oil in a pan fry the onion garlic and chilli until the onion softens
Add the paprika and stir
Add the tomatoes and bring to a simmer
then cook the whole mixture for about 20 minutes until you have a thick paste
Season well and if you prefer a smooth sauce whip it in the mixer
Pour over the fried potatoes and serve immediately
Xana Albir
Joseacute Aragoacute
Nuria Besoacute
Francesc Garciacutea
Jose Hornero
Joan Pallardoacute
Aitana Rivas
Sebastiaacuten Rodriacuteguez
Mariacutea Soriano
-Ingredients 10 small potatoes
1 large onion
2 carrots
1 pepper
1 clove of garlic
salt to taste
oregano to taste
oil
1 chicken breast cut into strips
500 gr stewing beef cut into strips
200 ml of white wine
Chicken bones for soup
-Preparation
Boil 1 liter of water with the chicken bones to make stock
Cut the onion in pen carrot crescent diced potatoes and peppers in strips
Fry the beef in a pan with oil and garlic When almost done you add the chicken and continue sauteacuteing
Then add the white wine and a few moments later
potatoes carrots onion pepper and chicken broth passed through a sieve
Season with salt and sprinkle with a little oregano
Cook all together with the pan covered until potatoes are tender
Andalusian Artichokes
Victor Bayon CC BY-NC-SA 20
-Ingredients
4 artichokes
1 onion
1 clove of garlic
1 package of frozen peas or half a kilo of fresh
3 tablespoons oil
3 tablespoons ketchup
A splash of sherry
frac12 teaspoon of paprika
Salt
-Preparation
Clean the artichokes and put them into a large bowl with water and lemon juice
Cut the onion and garlic into small squares
Cut the ham into squares or strips
Put in a pot three tablespoons of oil and sauteacute the onion ham and garlic
Drain and cut the artichokes into 8 pieces Add to the pot
Add a splash of sherry ketchup paprika peas and a splash of water or stock if necessary
Let it cook a couple of minutes and season them to your liking
Simple Caldeirada
Juan Mejuto CC BY-SA 20
-Ingredients
One hake tail (500g)
frac12 kilo of potatoes
1 package frozen peas (or fresh)
1 large onion
1 large ripe red tomato
2 cloves of garlic
2 bay leaves
A few sprigs of parsley
Peppers
-Preparation
Cut the fish into thick slices and season with salt
Peel and wash the potatoes Chop them into thick
slices too
Peel and chop the onion one clove of garlic and
the tomato
Put water in the pot to boil
Add all the ingredients except the fish and peppers
When the potatoes are tender add the peppers
and the slices of fish
Crush in mortar one clove of garlic add one ladle of
cooking juices crude oil white wine and paprika
Remove and add it to the pot
Let simmer together for a few minutes
Pilaf Rice with Peppers and Asparagus
Dtarazona Public domain
-Ingredients
100g rice
1 onion
1 bouquet of aromatic herbs (thyme bay leaf parsley oregano)
3 tablespoons oil
1 red pepper
1 green pepper
1 bunch of green asparagus
water
salt
-Preparation
Wash asparagus and cut them the hard part but do not throw it
Prepare a broth with water the aromatic herbs and the hard part of the asparagus
When the broth boils we introduce the asparagus and blanch for 4 to 5 minutes
Remove the asparagus from broth and reserve Keep the broth over low heat
Cut the onion and peppers into dices
Put in a large casserole or for roasting pan 3 tablespoons of oil and sauteacute the onion and peppers
Add the rice and sauteacute well
Pour the hot broth (three parts of it but add more if necessary) over the rice and let it be done over low heat
Dry the asparagus with paper towel and fry in a pan with some oil Finally put them over the rice
Paella
Ary29 CC BY-SA 30
-Ingredients
600gr chopped rabbit
800gr chopped chicken
Saffron to taste
1grated tomato
250gr ferraura (green tender beans)
250gr artichokes
Water
500gr rice
Salt
-Preparation
Pour the oil in the middle of the paella
When the oil is hot add the chicken and rabbit
It is important that all meat is well browned
bullAdd the chopped vegetables and wait a few minutes
Incorporate the tomato fry a few minutes and add the paprika
Pour water close to the edge
Test salt The broth should be very tasty
This is the time to incorporate the rice
Lower the heat almost to a minimum and cook for 15 minutes or until almost all liquid is absorbed
Fideuagrave
Jorge Diacuteaz CC BY-SA 20
-Ingredients
bull 400g noodle bull 8 crayfishbull 8 prawnsbull 200gr squidbull 200gr cuttlefish bull 200gr monkfishbull Fish brothbull Olive oilbull 1 fresh grated tomatobull 1 clove of garlicbull Mild paprikabull Saffron
-Preparation
Heat the oil in a paella salt and sauteacute the monkfish
crayfish and prawns When they are done take it out and keep them for later
Add the squid and cuttlefish and fry until golden brown
Add some garlic the grated tomato and some paprika Cook for a few minutes
Add the noodles and fry them lightly until brown
Put the monkfish crayfish and prawns back (decorate it your way)
Add the broth to just cover the noodles and add the saffron Cook until the broth evaporates
All i Pebre
Robyn Lee CC BY-NC-ND 20
-Ingredients
bull 1 kg of Eels
bull 4 cloves of garlicbull 1 paprika spoonful
bull 2 cayenne peppersbull 3 potatoes (cut irregularly)
bull olive oil
bull salt
bull 60 g of Almonds
bull 2 fried bread slices
bull peppercorns
-Preparation
First in a pan with hot oil fry the garlic unpeeled with
the paprika and the cayenne pepper
Add triscadas potatoes sauteacute cover with water and
boil them for ten minutes
Add the clean and chopped eels Season and put it
over medium heat for another ten minutes
Make a mixture with the almonds peppercorns and
the fried bread in a mortar and add it too Let cook
over medium heat for about 5 - 10 minutes salt to taste and serve
Valencian Hervido
JaulaDeArdilla CC BY-NC-ND 20
-Ingredients
bull 4 potatoes or 1 per person
bull 3 big carrots
bull 400 g green beans
bull 1 big onion
bull Salt
bull olive oil and vinegar for dressing
-Preparation
o First wash and peel the potatoes carrots and beans by removing the side hair strand
o Then chop the vegetables and put them in
a pot cover with water and add salt to your liking
o Finally put it on the fire and when it breaks to
boil leave 20 minutes or until the potato is tender
o Serve seasoned with oil and vinegar
Montaditos
Quail egg piquillo Iberian ham andand Iberian ham manchego cheese
Graham Stanley CC BY 20
Goat cheese with tomato Chicken and vegetable
and vegetable mix garlic sauce
Dave Shea (CC BY-NC-ND 20)
Fried Anchovies
Kake CC BY-NC-SA 20
-Ingredients
bull frac12kg fresh anchovies
bull flour
bull saltbull olive oil
-Preparation Start by cleaning the anchovies remove the head guts
and bones (we remove the bones as we prefer the
texture but for a more crispy texture they can be left in)
Heat a pan with olive oil in it for frying
Coat each anchovy in flour
When the oil is very hot start adding the anchovies
taking care to ensure that they donrsquot stick together
Leave to fry in the oil until very crispy ndash approximately
5-10 minutes
Remove from the pan and place on a paper towel to
absorb the excess oil
Add salt and serve warm
Shrimp cocktail
Jon Sullivan CC0 10
-Ingredients
12 cooked and peeled shrimp
3 hearts of palm
1 cup of chopped fresh lettuce
4 cherry tomatoes ( use them to decorate)
2 tbsps of capers
23 cup of mayonnaise
2 tbsps of ketchup sauce
1 tsp of Brandy
frac12 tsp of ground black (or white) pepper
-Preparation
Start preparing the cocktail sauce by mixing the
mayonnaise ketchup Brandy and ground pepper in
a bowl and stirring it until it becomes a homogenous pink sauce
To assemble this tapa start with a tablespoon of cocktail sauce in the bottom of the glass
Cover it with a bed of lettuce arrange the hearts of
palm (in slices) on top and surround the trim of the
glass with shrimp pour the remaining cocktail sauce over and top it with capers
To finish it I add two tomatoes to decorate
Gazpacho (Liquid salad)
Tamorlan CC BY-SA 30
-Ingredients
1 kilo of ripe tomatoes
1 green pepper (Italian type)
1 piece of cucumber (about four fingers wide)
1 small onion
1 slice of bread
1 clove of garlic
3 tablespoons olive oil
3 tablespoons white wine vinegar
Salt
-Preparationo Fill a 6-quart pot halfway full of water set over high heat and bring to a boil
o Make an X with a paring knife on the bottom of the tomatoes Drop the
tomatoes into the boiling water for 15 seconds remove and transfer to
an ice bath and allow to cool until able to handle approximately 1 minute Remove and pat dry
o Peel core and seed the tomatoes When seeding the tomatoes place
the seeds and pulp into a fine mesh strainer set over a bowl in order to
catch the juice Press as much of the juice through as possible and then add enough bottled tomato juice to bring the total to 1 cup
o Place the tomatoes and juice into a large mixing bowl Add the
cucumber bell pepper red onion garlic clove olive oil lime juice
balsamic vinegar Worcestershire cumin salt and pepper and stir to combine
o Transfer 1 12 cups of the mixture to a blender and whip for 15 to 20
seconds on high speed Return the pureed mixture to the bowl and stir to combine
o Cover and chill for at least 2 hours Serve with chiffonade of basil
Cuttlefish in white wine
Gerard cohen CC-BY-SA-30
-Ingredients
2 cuttlefish
extra virgin olive oil
4 cloves of garlic
1 Glass of white wine
a handful of fresh parsley and salt
-Preparation
Clean and cut the cuttlefish into small pieces
In a large skillet add a little oil and when hot
add the cuttlefish
Cook 5 minutes and add the garlic and
parsley sauteacute and add the wine
Allow 10 minutes more to heat until tender
Using a fork puncture to check and if
necessary leave a little more Season with salt Serve hot
Bravas
KristaCC BY 20
-Ingredients
bull 1 kg irregularly cut and fried potatoes
bull 1 onion
bull 2 cloves of garlic
bull A pinch of chilli powder
bull 1 tablespoon paprika
bull 2 chopped tomatoes
bull Oil
bull Salt
-Preparation
Heat a little oil in a pan fry the onion garlic and chilli until the onion softens
Add the paprika and stir
Add the tomatoes and bring to a simmer
then cook the whole mixture for about 20 minutes until you have a thick paste
Season well and if you prefer a smooth sauce whip it in the mixer
Pour over the fried potatoes and serve immediately
Xana Albir
Joseacute Aragoacute
Nuria Besoacute
Francesc Garciacutea
Jose Hornero
Joan Pallardoacute
Aitana Rivas
Sebastiaacuten Rodriacuteguez
Mariacutea Soriano
-Preparation
Boil 1 liter of water with the chicken bones to make stock
Cut the onion in pen carrot crescent diced potatoes and peppers in strips
Fry the beef in a pan with oil and garlic When almost done you add the chicken and continue sauteacuteing
Then add the white wine and a few moments later
potatoes carrots onion pepper and chicken broth passed through a sieve
Season with salt and sprinkle with a little oregano
Cook all together with the pan covered until potatoes are tender
Andalusian Artichokes
Victor Bayon CC BY-NC-SA 20
-Ingredients
4 artichokes
1 onion
1 clove of garlic
1 package of frozen peas or half a kilo of fresh
3 tablespoons oil
3 tablespoons ketchup
A splash of sherry
frac12 teaspoon of paprika
Salt
-Preparation
Clean the artichokes and put them into a large bowl with water and lemon juice
Cut the onion and garlic into small squares
Cut the ham into squares or strips
Put in a pot three tablespoons of oil and sauteacute the onion ham and garlic
Drain and cut the artichokes into 8 pieces Add to the pot
Add a splash of sherry ketchup paprika peas and a splash of water or stock if necessary
Let it cook a couple of minutes and season them to your liking
Simple Caldeirada
Juan Mejuto CC BY-SA 20
-Ingredients
One hake tail (500g)
frac12 kilo of potatoes
1 package frozen peas (or fresh)
1 large onion
1 large ripe red tomato
2 cloves of garlic
2 bay leaves
A few sprigs of parsley
Peppers
-Preparation
Cut the fish into thick slices and season with salt
Peel and wash the potatoes Chop them into thick
slices too
Peel and chop the onion one clove of garlic and
the tomato
Put water in the pot to boil
Add all the ingredients except the fish and peppers
When the potatoes are tender add the peppers
and the slices of fish
Crush in mortar one clove of garlic add one ladle of
cooking juices crude oil white wine and paprika
Remove and add it to the pot
Let simmer together for a few minutes
Pilaf Rice with Peppers and Asparagus
Dtarazona Public domain
-Ingredients
100g rice
1 onion
1 bouquet of aromatic herbs (thyme bay leaf parsley oregano)
3 tablespoons oil
1 red pepper
1 green pepper
1 bunch of green asparagus
water
salt
-Preparation
Wash asparagus and cut them the hard part but do not throw it
Prepare a broth with water the aromatic herbs and the hard part of the asparagus
When the broth boils we introduce the asparagus and blanch for 4 to 5 minutes
Remove the asparagus from broth and reserve Keep the broth over low heat
Cut the onion and peppers into dices
Put in a large casserole or for roasting pan 3 tablespoons of oil and sauteacute the onion and peppers
Add the rice and sauteacute well
Pour the hot broth (three parts of it but add more if necessary) over the rice and let it be done over low heat
Dry the asparagus with paper towel and fry in a pan with some oil Finally put them over the rice
Paella
Ary29 CC BY-SA 30
-Ingredients
600gr chopped rabbit
800gr chopped chicken
Saffron to taste
1grated tomato
250gr ferraura (green tender beans)
250gr artichokes
Water
500gr rice
Salt
-Preparation
Pour the oil in the middle of the paella
When the oil is hot add the chicken and rabbit
It is important that all meat is well browned
bullAdd the chopped vegetables and wait a few minutes
Incorporate the tomato fry a few minutes and add the paprika
Pour water close to the edge
Test salt The broth should be very tasty
This is the time to incorporate the rice
Lower the heat almost to a minimum and cook for 15 minutes or until almost all liquid is absorbed
Fideuagrave
Jorge Diacuteaz CC BY-SA 20
-Ingredients
bull 400g noodle bull 8 crayfishbull 8 prawnsbull 200gr squidbull 200gr cuttlefish bull 200gr monkfishbull Fish brothbull Olive oilbull 1 fresh grated tomatobull 1 clove of garlicbull Mild paprikabull Saffron
-Preparation
Heat the oil in a paella salt and sauteacute the monkfish
crayfish and prawns When they are done take it out and keep them for later
Add the squid and cuttlefish and fry until golden brown
Add some garlic the grated tomato and some paprika Cook for a few minutes
Add the noodles and fry them lightly until brown
Put the monkfish crayfish and prawns back (decorate it your way)
Add the broth to just cover the noodles and add the saffron Cook until the broth evaporates
All i Pebre
Robyn Lee CC BY-NC-ND 20
-Ingredients
bull 1 kg of Eels
bull 4 cloves of garlicbull 1 paprika spoonful
bull 2 cayenne peppersbull 3 potatoes (cut irregularly)
bull olive oil
bull salt
bull 60 g of Almonds
bull 2 fried bread slices
bull peppercorns
-Preparation
First in a pan with hot oil fry the garlic unpeeled with
the paprika and the cayenne pepper
Add triscadas potatoes sauteacute cover with water and
boil them for ten minutes
Add the clean and chopped eels Season and put it
over medium heat for another ten minutes
Make a mixture with the almonds peppercorns and
the fried bread in a mortar and add it too Let cook
over medium heat for about 5 - 10 minutes salt to taste and serve
Valencian Hervido
JaulaDeArdilla CC BY-NC-ND 20
-Ingredients
bull 4 potatoes or 1 per person
bull 3 big carrots
bull 400 g green beans
bull 1 big onion
bull Salt
bull olive oil and vinegar for dressing
-Preparation
o First wash and peel the potatoes carrots and beans by removing the side hair strand
o Then chop the vegetables and put them in
a pot cover with water and add salt to your liking
o Finally put it on the fire and when it breaks to
boil leave 20 minutes or until the potato is tender
o Serve seasoned with oil and vinegar
Montaditos
Quail egg piquillo Iberian ham andand Iberian ham manchego cheese
Graham Stanley CC BY 20
Goat cheese with tomato Chicken and vegetable
and vegetable mix garlic sauce
Dave Shea (CC BY-NC-ND 20)
Fried Anchovies
Kake CC BY-NC-SA 20
-Ingredients
bull frac12kg fresh anchovies
bull flour
bull saltbull olive oil
-Preparation Start by cleaning the anchovies remove the head guts
and bones (we remove the bones as we prefer the
texture but for a more crispy texture they can be left in)
Heat a pan with olive oil in it for frying
Coat each anchovy in flour
When the oil is very hot start adding the anchovies
taking care to ensure that they donrsquot stick together
Leave to fry in the oil until very crispy ndash approximately
5-10 minutes
Remove from the pan and place on a paper towel to
absorb the excess oil
Add salt and serve warm
Shrimp cocktail
Jon Sullivan CC0 10
-Ingredients
12 cooked and peeled shrimp
3 hearts of palm
1 cup of chopped fresh lettuce
4 cherry tomatoes ( use them to decorate)
2 tbsps of capers
23 cup of mayonnaise
2 tbsps of ketchup sauce
1 tsp of Brandy
frac12 tsp of ground black (or white) pepper
-Preparation
Start preparing the cocktail sauce by mixing the
mayonnaise ketchup Brandy and ground pepper in
a bowl and stirring it until it becomes a homogenous pink sauce
To assemble this tapa start with a tablespoon of cocktail sauce in the bottom of the glass
Cover it with a bed of lettuce arrange the hearts of
palm (in slices) on top and surround the trim of the
glass with shrimp pour the remaining cocktail sauce over and top it with capers
To finish it I add two tomatoes to decorate
Gazpacho (Liquid salad)
Tamorlan CC BY-SA 30
-Ingredients
1 kilo of ripe tomatoes
1 green pepper (Italian type)
1 piece of cucumber (about four fingers wide)
1 small onion
1 slice of bread
1 clove of garlic
3 tablespoons olive oil
3 tablespoons white wine vinegar
Salt
-Preparationo Fill a 6-quart pot halfway full of water set over high heat and bring to a boil
o Make an X with a paring knife on the bottom of the tomatoes Drop the
tomatoes into the boiling water for 15 seconds remove and transfer to
an ice bath and allow to cool until able to handle approximately 1 minute Remove and pat dry
o Peel core and seed the tomatoes When seeding the tomatoes place
the seeds and pulp into a fine mesh strainer set over a bowl in order to
catch the juice Press as much of the juice through as possible and then add enough bottled tomato juice to bring the total to 1 cup
o Place the tomatoes and juice into a large mixing bowl Add the
cucumber bell pepper red onion garlic clove olive oil lime juice
balsamic vinegar Worcestershire cumin salt and pepper and stir to combine
o Transfer 1 12 cups of the mixture to a blender and whip for 15 to 20
seconds on high speed Return the pureed mixture to the bowl and stir to combine
o Cover and chill for at least 2 hours Serve with chiffonade of basil
Cuttlefish in white wine
Gerard cohen CC-BY-SA-30
-Ingredients
2 cuttlefish
extra virgin olive oil
4 cloves of garlic
1 Glass of white wine
a handful of fresh parsley and salt
-Preparation
Clean and cut the cuttlefish into small pieces
In a large skillet add a little oil and when hot
add the cuttlefish
Cook 5 minutes and add the garlic and
parsley sauteacute and add the wine
Allow 10 minutes more to heat until tender
Using a fork puncture to check and if
necessary leave a little more Season with salt Serve hot
Bravas
KristaCC BY 20
-Ingredients
bull 1 kg irregularly cut and fried potatoes
bull 1 onion
bull 2 cloves of garlic
bull A pinch of chilli powder
bull 1 tablespoon paprika
bull 2 chopped tomatoes
bull Oil
bull Salt
-Preparation
Heat a little oil in a pan fry the onion garlic and chilli until the onion softens
Add the paprika and stir
Add the tomatoes and bring to a simmer
then cook the whole mixture for about 20 minutes until you have a thick paste
Season well and if you prefer a smooth sauce whip it in the mixer
Pour over the fried potatoes and serve immediately
Xana Albir
Joseacute Aragoacute
Nuria Besoacute
Francesc Garciacutea
Jose Hornero
Joan Pallardoacute
Aitana Rivas
Sebastiaacuten Rodriacuteguez
Mariacutea Soriano
Andalusian Artichokes
Victor Bayon CC BY-NC-SA 20
-Ingredients
4 artichokes
1 onion
1 clove of garlic
1 package of frozen peas or half a kilo of fresh
3 tablespoons oil
3 tablespoons ketchup
A splash of sherry
frac12 teaspoon of paprika
Salt
-Preparation
Clean the artichokes and put them into a large bowl with water and lemon juice
Cut the onion and garlic into small squares
Cut the ham into squares or strips
Put in a pot three tablespoons of oil and sauteacute the onion ham and garlic
Drain and cut the artichokes into 8 pieces Add to the pot
Add a splash of sherry ketchup paprika peas and a splash of water or stock if necessary
Let it cook a couple of minutes and season them to your liking
Simple Caldeirada
Juan Mejuto CC BY-SA 20
-Ingredients
One hake tail (500g)
frac12 kilo of potatoes
1 package frozen peas (or fresh)
1 large onion
1 large ripe red tomato
2 cloves of garlic
2 bay leaves
A few sprigs of parsley
Peppers
-Preparation
Cut the fish into thick slices and season with salt
Peel and wash the potatoes Chop them into thick
slices too
Peel and chop the onion one clove of garlic and
the tomato
Put water in the pot to boil
Add all the ingredients except the fish and peppers
When the potatoes are tender add the peppers
and the slices of fish
Crush in mortar one clove of garlic add one ladle of
cooking juices crude oil white wine and paprika
Remove and add it to the pot
Let simmer together for a few minutes
Pilaf Rice with Peppers and Asparagus
Dtarazona Public domain
-Ingredients
100g rice
1 onion
1 bouquet of aromatic herbs (thyme bay leaf parsley oregano)
3 tablespoons oil
1 red pepper
1 green pepper
1 bunch of green asparagus
water
salt
-Preparation
Wash asparagus and cut them the hard part but do not throw it
Prepare a broth with water the aromatic herbs and the hard part of the asparagus
When the broth boils we introduce the asparagus and blanch for 4 to 5 minutes
Remove the asparagus from broth and reserve Keep the broth over low heat
Cut the onion and peppers into dices
Put in a large casserole or for roasting pan 3 tablespoons of oil and sauteacute the onion and peppers
Add the rice and sauteacute well
Pour the hot broth (three parts of it but add more if necessary) over the rice and let it be done over low heat
Dry the asparagus with paper towel and fry in a pan with some oil Finally put them over the rice
Paella
Ary29 CC BY-SA 30
-Ingredients
600gr chopped rabbit
800gr chopped chicken
Saffron to taste
1grated tomato
250gr ferraura (green tender beans)
250gr artichokes
Water
500gr rice
Salt
-Preparation
Pour the oil in the middle of the paella
When the oil is hot add the chicken and rabbit
It is important that all meat is well browned
bullAdd the chopped vegetables and wait a few minutes
Incorporate the tomato fry a few minutes and add the paprika
Pour water close to the edge
Test salt The broth should be very tasty
This is the time to incorporate the rice
Lower the heat almost to a minimum and cook for 15 minutes or until almost all liquid is absorbed
Fideuagrave
Jorge Diacuteaz CC BY-SA 20
-Ingredients
bull 400g noodle bull 8 crayfishbull 8 prawnsbull 200gr squidbull 200gr cuttlefish bull 200gr monkfishbull Fish brothbull Olive oilbull 1 fresh grated tomatobull 1 clove of garlicbull Mild paprikabull Saffron
-Preparation
Heat the oil in a paella salt and sauteacute the monkfish
crayfish and prawns When they are done take it out and keep them for later
Add the squid and cuttlefish and fry until golden brown
Add some garlic the grated tomato and some paprika Cook for a few minutes
Add the noodles and fry them lightly until brown
Put the monkfish crayfish and prawns back (decorate it your way)
Add the broth to just cover the noodles and add the saffron Cook until the broth evaporates
All i Pebre
Robyn Lee CC BY-NC-ND 20
-Ingredients
bull 1 kg of Eels
bull 4 cloves of garlicbull 1 paprika spoonful
bull 2 cayenne peppersbull 3 potatoes (cut irregularly)
bull olive oil
bull salt
bull 60 g of Almonds
bull 2 fried bread slices
bull peppercorns
-Preparation
First in a pan with hot oil fry the garlic unpeeled with
the paprika and the cayenne pepper
Add triscadas potatoes sauteacute cover with water and
boil them for ten minutes
Add the clean and chopped eels Season and put it
over medium heat for another ten minutes
Make a mixture with the almonds peppercorns and
the fried bread in a mortar and add it too Let cook
over medium heat for about 5 - 10 minutes salt to taste and serve
Valencian Hervido
JaulaDeArdilla CC BY-NC-ND 20
-Ingredients
bull 4 potatoes or 1 per person
bull 3 big carrots
bull 400 g green beans
bull 1 big onion
bull Salt
bull olive oil and vinegar for dressing
-Preparation
o First wash and peel the potatoes carrots and beans by removing the side hair strand
o Then chop the vegetables and put them in
a pot cover with water and add salt to your liking
o Finally put it on the fire and when it breaks to
boil leave 20 minutes or until the potato is tender
o Serve seasoned with oil and vinegar
Montaditos
Quail egg piquillo Iberian ham andand Iberian ham manchego cheese
Graham Stanley CC BY 20
Goat cheese with tomato Chicken and vegetable
and vegetable mix garlic sauce
Dave Shea (CC BY-NC-ND 20)
Fried Anchovies
Kake CC BY-NC-SA 20
-Ingredients
bull frac12kg fresh anchovies
bull flour
bull saltbull olive oil
-Preparation Start by cleaning the anchovies remove the head guts
and bones (we remove the bones as we prefer the
texture but for a more crispy texture they can be left in)
Heat a pan with olive oil in it for frying
Coat each anchovy in flour
When the oil is very hot start adding the anchovies
taking care to ensure that they donrsquot stick together
Leave to fry in the oil until very crispy ndash approximately
5-10 minutes
Remove from the pan and place on a paper towel to
absorb the excess oil
Add salt and serve warm
Shrimp cocktail
Jon Sullivan CC0 10
-Ingredients
12 cooked and peeled shrimp
3 hearts of palm
1 cup of chopped fresh lettuce
4 cherry tomatoes ( use them to decorate)
2 tbsps of capers
23 cup of mayonnaise
2 tbsps of ketchup sauce
1 tsp of Brandy
frac12 tsp of ground black (or white) pepper
-Preparation
Start preparing the cocktail sauce by mixing the
mayonnaise ketchup Brandy and ground pepper in
a bowl and stirring it until it becomes a homogenous pink sauce
To assemble this tapa start with a tablespoon of cocktail sauce in the bottom of the glass
Cover it with a bed of lettuce arrange the hearts of
palm (in slices) on top and surround the trim of the
glass with shrimp pour the remaining cocktail sauce over and top it with capers
To finish it I add two tomatoes to decorate
Gazpacho (Liquid salad)
Tamorlan CC BY-SA 30
-Ingredients
1 kilo of ripe tomatoes
1 green pepper (Italian type)
1 piece of cucumber (about four fingers wide)
1 small onion
1 slice of bread
1 clove of garlic
3 tablespoons olive oil
3 tablespoons white wine vinegar
Salt
-Preparationo Fill a 6-quart pot halfway full of water set over high heat and bring to a boil
o Make an X with a paring knife on the bottom of the tomatoes Drop the
tomatoes into the boiling water for 15 seconds remove and transfer to
an ice bath and allow to cool until able to handle approximately 1 minute Remove and pat dry
o Peel core and seed the tomatoes When seeding the tomatoes place
the seeds and pulp into a fine mesh strainer set over a bowl in order to
catch the juice Press as much of the juice through as possible and then add enough bottled tomato juice to bring the total to 1 cup
o Place the tomatoes and juice into a large mixing bowl Add the
cucumber bell pepper red onion garlic clove olive oil lime juice
balsamic vinegar Worcestershire cumin salt and pepper and stir to combine
o Transfer 1 12 cups of the mixture to a blender and whip for 15 to 20
seconds on high speed Return the pureed mixture to the bowl and stir to combine
o Cover and chill for at least 2 hours Serve with chiffonade of basil
Cuttlefish in white wine
Gerard cohen CC-BY-SA-30
-Ingredients
2 cuttlefish
extra virgin olive oil
4 cloves of garlic
1 Glass of white wine
a handful of fresh parsley and salt
-Preparation
Clean and cut the cuttlefish into small pieces
In a large skillet add a little oil and when hot
add the cuttlefish
Cook 5 minutes and add the garlic and
parsley sauteacute and add the wine
Allow 10 minutes more to heat until tender
Using a fork puncture to check and if
necessary leave a little more Season with salt Serve hot
Bravas
KristaCC BY 20
-Ingredients
bull 1 kg irregularly cut and fried potatoes
bull 1 onion
bull 2 cloves of garlic
bull A pinch of chilli powder
bull 1 tablespoon paprika
bull 2 chopped tomatoes
bull Oil
bull Salt
-Preparation
Heat a little oil in a pan fry the onion garlic and chilli until the onion softens
Add the paprika and stir
Add the tomatoes and bring to a simmer
then cook the whole mixture for about 20 minutes until you have a thick paste
Season well and if you prefer a smooth sauce whip it in the mixer
Pour over the fried potatoes and serve immediately
Xana Albir
Joseacute Aragoacute
Nuria Besoacute
Francesc Garciacutea
Jose Hornero
Joan Pallardoacute
Aitana Rivas
Sebastiaacuten Rodriacuteguez
Mariacutea Soriano
-Ingredients
4 artichokes
1 onion
1 clove of garlic
1 package of frozen peas or half a kilo of fresh
3 tablespoons oil
3 tablespoons ketchup
A splash of sherry
frac12 teaspoon of paprika
Salt
-Preparation
Clean the artichokes and put them into a large bowl with water and lemon juice
Cut the onion and garlic into small squares
Cut the ham into squares or strips
Put in a pot three tablespoons of oil and sauteacute the onion ham and garlic
Drain and cut the artichokes into 8 pieces Add to the pot
Add a splash of sherry ketchup paprika peas and a splash of water or stock if necessary
Let it cook a couple of minutes and season them to your liking
Simple Caldeirada
Juan Mejuto CC BY-SA 20
-Ingredients
One hake tail (500g)
frac12 kilo of potatoes
1 package frozen peas (or fresh)
1 large onion
1 large ripe red tomato
2 cloves of garlic
2 bay leaves
A few sprigs of parsley
Peppers
-Preparation
Cut the fish into thick slices and season with salt
Peel and wash the potatoes Chop them into thick
slices too
Peel and chop the onion one clove of garlic and
the tomato
Put water in the pot to boil
Add all the ingredients except the fish and peppers
When the potatoes are tender add the peppers
and the slices of fish
Crush in mortar one clove of garlic add one ladle of
cooking juices crude oil white wine and paprika
Remove and add it to the pot
Let simmer together for a few minutes
Pilaf Rice with Peppers and Asparagus
Dtarazona Public domain
-Ingredients
100g rice
1 onion
1 bouquet of aromatic herbs (thyme bay leaf parsley oregano)
3 tablespoons oil
1 red pepper
1 green pepper
1 bunch of green asparagus
water
salt
-Preparation
Wash asparagus and cut them the hard part but do not throw it
Prepare a broth with water the aromatic herbs and the hard part of the asparagus
When the broth boils we introduce the asparagus and blanch for 4 to 5 minutes
Remove the asparagus from broth and reserve Keep the broth over low heat
Cut the onion and peppers into dices
Put in a large casserole or for roasting pan 3 tablespoons of oil and sauteacute the onion and peppers
Add the rice and sauteacute well
Pour the hot broth (three parts of it but add more if necessary) over the rice and let it be done over low heat
Dry the asparagus with paper towel and fry in a pan with some oil Finally put them over the rice
Paella
Ary29 CC BY-SA 30
-Ingredients
600gr chopped rabbit
800gr chopped chicken
Saffron to taste
1grated tomato
250gr ferraura (green tender beans)
250gr artichokes
Water
500gr rice
Salt
-Preparation
Pour the oil in the middle of the paella
When the oil is hot add the chicken and rabbit
It is important that all meat is well browned
bullAdd the chopped vegetables and wait a few minutes
Incorporate the tomato fry a few minutes and add the paprika
Pour water close to the edge
Test salt The broth should be very tasty
This is the time to incorporate the rice
Lower the heat almost to a minimum and cook for 15 minutes or until almost all liquid is absorbed
Fideuagrave
Jorge Diacuteaz CC BY-SA 20
-Ingredients
bull 400g noodle bull 8 crayfishbull 8 prawnsbull 200gr squidbull 200gr cuttlefish bull 200gr monkfishbull Fish brothbull Olive oilbull 1 fresh grated tomatobull 1 clove of garlicbull Mild paprikabull Saffron
-Preparation
Heat the oil in a paella salt and sauteacute the monkfish
crayfish and prawns When they are done take it out and keep them for later
Add the squid and cuttlefish and fry until golden brown
Add some garlic the grated tomato and some paprika Cook for a few minutes
Add the noodles and fry them lightly until brown
Put the monkfish crayfish and prawns back (decorate it your way)
Add the broth to just cover the noodles and add the saffron Cook until the broth evaporates
All i Pebre
Robyn Lee CC BY-NC-ND 20
-Ingredients
bull 1 kg of Eels
bull 4 cloves of garlicbull 1 paprika spoonful
bull 2 cayenne peppersbull 3 potatoes (cut irregularly)
bull olive oil
bull salt
bull 60 g of Almonds
bull 2 fried bread slices
bull peppercorns
-Preparation
First in a pan with hot oil fry the garlic unpeeled with
the paprika and the cayenne pepper
Add triscadas potatoes sauteacute cover with water and
boil them for ten minutes
Add the clean and chopped eels Season and put it
over medium heat for another ten minutes
Make a mixture with the almonds peppercorns and
the fried bread in a mortar and add it too Let cook
over medium heat for about 5 - 10 minutes salt to taste and serve
Valencian Hervido
JaulaDeArdilla CC BY-NC-ND 20
-Ingredients
bull 4 potatoes or 1 per person
bull 3 big carrots
bull 400 g green beans
bull 1 big onion
bull Salt
bull olive oil and vinegar for dressing
-Preparation
o First wash and peel the potatoes carrots and beans by removing the side hair strand
o Then chop the vegetables and put them in
a pot cover with water and add salt to your liking
o Finally put it on the fire and when it breaks to
boil leave 20 minutes or until the potato is tender
o Serve seasoned with oil and vinegar
Montaditos
Quail egg piquillo Iberian ham andand Iberian ham manchego cheese
Graham Stanley CC BY 20
Goat cheese with tomato Chicken and vegetable
and vegetable mix garlic sauce
Dave Shea (CC BY-NC-ND 20)
Fried Anchovies
Kake CC BY-NC-SA 20
-Ingredients
bull frac12kg fresh anchovies
bull flour
bull saltbull olive oil
-Preparation Start by cleaning the anchovies remove the head guts
and bones (we remove the bones as we prefer the
texture but for a more crispy texture they can be left in)
Heat a pan with olive oil in it for frying
Coat each anchovy in flour
When the oil is very hot start adding the anchovies
taking care to ensure that they donrsquot stick together
Leave to fry in the oil until very crispy ndash approximately
5-10 minutes
Remove from the pan and place on a paper towel to
absorb the excess oil
Add salt and serve warm
Shrimp cocktail
Jon Sullivan CC0 10
-Ingredients
12 cooked and peeled shrimp
3 hearts of palm
1 cup of chopped fresh lettuce
4 cherry tomatoes ( use them to decorate)
2 tbsps of capers
23 cup of mayonnaise
2 tbsps of ketchup sauce
1 tsp of Brandy
frac12 tsp of ground black (or white) pepper
-Preparation
Start preparing the cocktail sauce by mixing the
mayonnaise ketchup Brandy and ground pepper in
a bowl and stirring it until it becomes a homogenous pink sauce
To assemble this tapa start with a tablespoon of cocktail sauce in the bottom of the glass
Cover it with a bed of lettuce arrange the hearts of
palm (in slices) on top and surround the trim of the
glass with shrimp pour the remaining cocktail sauce over and top it with capers
To finish it I add two tomatoes to decorate
Gazpacho (Liquid salad)
Tamorlan CC BY-SA 30
-Ingredients
1 kilo of ripe tomatoes
1 green pepper (Italian type)
1 piece of cucumber (about four fingers wide)
1 small onion
1 slice of bread
1 clove of garlic
3 tablespoons olive oil
3 tablespoons white wine vinegar
Salt
-Preparationo Fill a 6-quart pot halfway full of water set over high heat and bring to a boil
o Make an X with a paring knife on the bottom of the tomatoes Drop the
tomatoes into the boiling water for 15 seconds remove and transfer to
an ice bath and allow to cool until able to handle approximately 1 minute Remove and pat dry
o Peel core and seed the tomatoes When seeding the tomatoes place
the seeds and pulp into a fine mesh strainer set over a bowl in order to
catch the juice Press as much of the juice through as possible and then add enough bottled tomato juice to bring the total to 1 cup
o Place the tomatoes and juice into a large mixing bowl Add the
cucumber bell pepper red onion garlic clove olive oil lime juice
balsamic vinegar Worcestershire cumin salt and pepper and stir to combine
o Transfer 1 12 cups of the mixture to a blender and whip for 15 to 20
seconds on high speed Return the pureed mixture to the bowl and stir to combine
o Cover and chill for at least 2 hours Serve with chiffonade of basil
Cuttlefish in white wine
Gerard cohen CC-BY-SA-30
-Ingredients
2 cuttlefish
extra virgin olive oil
4 cloves of garlic
1 Glass of white wine
a handful of fresh parsley and salt
-Preparation
Clean and cut the cuttlefish into small pieces
In a large skillet add a little oil and when hot
add the cuttlefish
Cook 5 minutes and add the garlic and
parsley sauteacute and add the wine
Allow 10 minutes more to heat until tender
Using a fork puncture to check and if
necessary leave a little more Season with salt Serve hot
Bravas
KristaCC BY 20
-Ingredients
bull 1 kg irregularly cut and fried potatoes
bull 1 onion
bull 2 cloves of garlic
bull A pinch of chilli powder
bull 1 tablespoon paprika
bull 2 chopped tomatoes
bull Oil
bull Salt
-Preparation
Heat a little oil in a pan fry the onion garlic and chilli until the onion softens
Add the paprika and stir
Add the tomatoes and bring to a simmer
then cook the whole mixture for about 20 minutes until you have a thick paste
Season well and if you prefer a smooth sauce whip it in the mixer
Pour over the fried potatoes and serve immediately
Xana Albir
Joseacute Aragoacute
Nuria Besoacute
Francesc Garciacutea
Jose Hornero
Joan Pallardoacute
Aitana Rivas
Sebastiaacuten Rodriacuteguez
Mariacutea Soriano
-Preparation
Clean the artichokes and put them into a large bowl with water and lemon juice
Cut the onion and garlic into small squares
Cut the ham into squares or strips
Put in a pot three tablespoons of oil and sauteacute the onion ham and garlic
Drain and cut the artichokes into 8 pieces Add to the pot
Add a splash of sherry ketchup paprika peas and a splash of water or stock if necessary
Let it cook a couple of minutes and season them to your liking
Simple Caldeirada
Juan Mejuto CC BY-SA 20
-Ingredients
One hake tail (500g)
frac12 kilo of potatoes
1 package frozen peas (or fresh)
1 large onion
1 large ripe red tomato
2 cloves of garlic
2 bay leaves
A few sprigs of parsley
Peppers
-Preparation
Cut the fish into thick slices and season with salt
Peel and wash the potatoes Chop them into thick
slices too
Peel and chop the onion one clove of garlic and
the tomato
Put water in the pot to boil
Add all the ingredients except the fish and peppers
When the potatoes are tender add the peppers
and the slices of fish
Crush in mortar one clove of garlic add one ladle of
cooking juices crude oil white wine and paprika
Remove and add it to the pot
Let simmer together for a few minutes
Pilaf Rice with Peppers and Asparagus
Dtarazona Public domain
-Ingredients
100g rice
1 onion
1 bouquet of aromatic herbs (thyme bay leaf parsley oregano)
3 tablespoons oil
1 red pepper
1 green pepper
1 bunch of green asparagus
water
salt
-Preparation
Wash asparagus and cut them the hard part but do not throw it
Prepare a broth with water the aromatic herbs and the hard part of the asparagus
When the broth boils we introduce the asparagus and blanch for 4 to 5 minutes
Remove the asparagus from broth and reserve Keep the broth over low heat
Cut the onion and peppers into dices
Put in a large casserole or for roasting pan 3 tablespoons of oil and sauteacute the onion and peppers
Add the rice and sauteacute well
Pour the hot broth (three parts of it but add more if necessary) over the rice and let it be done over low heat
Dry the asparagus with paper towel and fry in a pan with some oil Finally put them over the rice
Paella
Ary29 CC BY-SA 30
-Ingredients
600gr chopped rabbit
800gr chopped chicken
Saffron to taste
1grated tomato
250gr ferraura (green tender beans)
250gr artichokes
Water
500gr rice
Salt
-Preparation
Pour the oil in the middle of the paella
When the oil is hot add the chicken and rabbit
It is important that all meat is well browned
bullAdd the chopped vegetables and wait a few minutes
Incorporate the tomato fry a few minutes and add the paprika
Pour water close to the edge
Test salt The broth should be very tasty
This is the time to incorporate the rice
Lower the heat almost to a minimum and cook for 15 minutes or until almost all liquid is absorbed
Fideuagrave
Jorge Diacuteaz CC BY-SA 20
-Ingredients
bull 400g noodle bull 8 crayfishbull 8 prawnsbull 200gr squidbull 200gr cuttlefish bull 200gr monkfishbull Fish brothbull Olive oilbull 1 fresh grated tomatobull 1 clove of garlicbull Mild paprikabull Saffron
-Preparation
Heat the oil in a paella salt and sauteacute the monkfish
crayfish and prawns When they are done take it out and keep them for later
Add the squid and cuttlefish and fry until golden brown
Add some garlic the grated tomato and some paprika Cook for a few minutes
Add the noodles and fry them lightly until brown
Put the monkfish crayfish and prawns back (decorate it your way)
Add the broth to just cover the noodles and add the saffron Cook until the broth evaporates
All i Pebre
Robyn Lee CC BY-NC-ND 20
-Ingredients
bull 1 kg of Eels
bull 4 cloves of garlicbull 1 paprika spoonful
bull 2 cayenne peppersbull 3 potatoes (cut irregularly)
bull olive oil
bull salt
bull 60 g of Almonds
bull 2 fried bread slices
bull peppercorns
-Preparation
First in a pan with hot oil fry the garlic unpeeled with
the paprika and the cayenne pepper
Add triscadas potatoes sauteacute cover with water and
boil them for ten minutes
Add the clean and chopped eels Season and put it
over medium heat for another ten minutes
Make a mixture with the almonds peppercorns and
the fried bread in a mortar and add it too Let cook
over medium heat for about 5 - 10 minutes salt to taste and serve
Valencian Hervido
JaulaDeArdilla CC BY-NC-ND 20
-Ingredients
bull 4 potatoes or 1 per person
bull 3 big carrots
bull 400 g green beans
bull 1 big onion
bull Salt
bull olive oil and vinegar for dressing
-Preparation
o First wash and peel the potatoes carrots and beans by removing the side hair strand
o Then chop the vegetables and put them in
a pot cover with water and add salt to your liking
o Finally put it on the fire and when it breaks to
boil leave 20 minutes or until the potato is tender
o Serve seasoned with oil and vinegar
Montaditos
Quail egg piquillo Iberian ham andand Iberian ham manchego cheese
Graham Stanley CC BY 20
Goat cheese with tomato Chicken and vegetable
and vegetable mix garlic sauce
Dave Shea (CC BY-NC-ND 20)
Fried Anchovies
Kake CC BY-NC-SA 20
-Ingredients
bull frac12kg fresh anchovies
bull flour
bull saltbull olive oil
-Preparation Start by cleaning the anchovies remove the head guts
and bones (we remove the bones as we prefer the
texture but for a more crispy texture they can be left in)
Heat a pan with olive oil in it for frying
Coat each anchovy in flour
When the oil is very hot start adding the anchovies
taking care to ensure that they donrsquot stick together
Leave to fry in the oil until very crispy ndash approximately
5-10 minutes
Remove from the pan and place on a paper towel to
absorb the excess oil
Add salt and serve warm
Shrimp cocktail
Jon Sullivan CC0 10
-Ingredients
12 cooked and peeled shrimp
3 hearts of palm
1 cup of chopped fresh lettuce
4 cherry tomatoes ( use them to decorate)
2 tbsps of capers
23 cup of mayonnaise
2 tbsps of ketchup sauce
1 tsp of Brandy
frac12 tsp of ground black (or white) pepper
-Preparation
Start preparing the cocktail sauce by mixing the
mayonnaise ketchup Brandy and ground pepper in
a bowl and stirring it until it becomes a homogenous pink sauce
To assemble this tapa start with a tablespoon of cocktail sauce in the bottom of the glass
Cover it with a bed of lettuce arrange the hearts of
palm (in slices) on top and surround the trim of the
glass with shrimp pour the remaining cocktail sauce over and top it with capers
To finish it I add two tomatoes to decorate
Gazpacho (Liquid salad)
Tamorlan CC BY-SA 30
-Ingredients
1 kilo of ripe tomatoes
1 green pepper (Italian type)
1 piece of cucumber (about four fingers wide)
1 small onion
1 slice of bread
1 clove of garlic
3 tablespoons olive oil
3 tablespoons white wine vinegar
Salt
-Preparationo Fill a 6-quart pot halfway full of water set over high heat and bring to a boil
o Make an X with a paring knife on the bottom of the tomatoes Drop the
tomatoes into the boiling water for 15 seconds remove and transfer to
an ice bath and allow to cool until able to handle approximately 1 minute Remove and pat dry
o Peel core and seed the tomatoes When seeding the tomatoes place
the seeds and pulp into a fine mesh strainer set over a bowl in order to
catch the juice Press as much of the juice through as possible and then add enough bottled tomato juice to bring the total to 1 cup
o Place the tomatoes and juice into a large mixing bowl Add the
cucumber bell pepper red onion garlic clove olive oil lime juice
balsamic vinegar Worcestershire cumin salt and pepper and stir to combine
o Transfer 1 12 cups of the mixture to a blender and whip for 15 to 20
seconds on high speed Return the pureed mixture to the bowl and stir to combine
o Cover and chill for at least 2 hours Serve with chiffonade of basil
Cuttlefish in white wine
Gerard cohen CC-BY-SA-30
-Ingredients
2 cuttlefish
extra virgin olive oil
4 cloves of garlic
1 Glass of white wine
a handful of fresh parsley and salt
-Preparation
Clean and cut the cuttlefish into small pieces
In a large skillet add a little oil and when hot
add the cuttlefish
Cook 5 minutes and add the garlic and
parsley sauteacute and add the wine
Allow 10 minutes more to heat until tender
Using a fork puncture to check and if
necessary leave a little more Season with salt Serve hot
Bravas
KristaCC BY 20
-Ingredients
bull 1 kg irregularly cut and fried potatoes
bull 1 onion
bull 2 cloves of garlic
bull A pinch of chilli powder
bull 1 tablespoon paprika
bull 2 chopped tomatoes
bull Oil
bull Salt
-Preparation
Heat a little oil in a pan fry the onion garlic and chilli until the onion softens
Add the paprika and stir
Add the tomatoes and bring to a simmer
then cook the whole mixture for about 20 minutes until you have a thick paste
Season well and if you prefer a smooth sauce whip it in the mixer
Pour over the fried potatoes and serve immediately
Xana Albir
Joseacute Aragoacute
Nuria Besoacute
Francesc Garciacutea
Jose Hornero
Joan Pallardoacute
Aitana Rivas
Sebastiaacuten Rodriacuteguez
Mariacutea Soriano
Simple Caldeirada
Juan Mejuto CC BY-SA 20
-Ingredients
One hake tail (500g)
frac12 kilo of potatoes
1 package frozen peas (or fresh)
1 large onion
1 large ripe red tomato
2 cloves of garlic
2 bay leaves
A few sprigs of parsley
Peppers
-Preparation
Cut the fish into thick slices and season with salt
Peel and wash the potatoes Chop them into thick
slices too
Peel and chop the onion one clove of garlic and
the tomato
Put water in the pot to boil
Add all the ingredients except the fish and peppers
When the potatoes are tender add the peppers
and the slices of fish
Crush in mortar one clove of garlic add one ladle of
cooking juices crude oil white wine and paprika
Remove and add it to the pot
Let simmer together for a few minutes
Pilaf Rice with Peppers and Asparagus
Dtarazona Public domain
-Ingredients
100g rice
1 onion
1 bouquet of aromatic herbs (thyme bay leaf parsley oregano)
3 tablespoons oil
1 red pepper
1 green pepper
1 bunch of green asparagus
water
salt
-Preparation
Wash asparagus and cut them the hard part but do not throw it
Prepare a broth with water the aromatic herbs and the hard part of the asparagus
When the broth boils we introduce the asparagus and blanch for 4 to 5 minutes
Remove the asparagus from broth and reserve Keep the broth over low heat
Cut the onion and peppers into dices
Put in a large casserole or for roasting pan 3 tablespoons of oil and sauteacute the onion and peppers
Add the rice and sauteacute well
Pour the hot broth (three parts of it but add more if necessary) over the rice and let it be done over low heat
Dry the asparagus with paper towel and fry in a pan with some oil Finally put them over the rice
Paella
Ary29 CC BY-SA 30
-Ingredients
600gr chopped rabbit
800gr chopped chicken
Saffron to taste
1grated tomato
250gr ferraura (green tender beans)
250gr artichokes
Water
500gr rice
Salt
-Preparation
Pour the oil in the middle of the paella
When the oil is hot add the chicken and rabbit
It is important that all meat is well browned
bullAdd the chopped vegetables and wait a few minutes
Incorporate the tomato fry a few minutes and add the paprika
Pour water close to the edge
Test salt The broth should be very tasty
This is the time to incorporate the rice
Lower the heat almost to a minimum and cook for 15 minutes or until almost all liquid is absorbed
Fideuagrave
Jorge Diacuteaz CC BY-SA 20
-Ingredients
bull 400g noodle bull 8 crayfishbull 8 prawnsbull 200gr squidbull 200gr cuttlefish bull 200gr monkfishbull Fish brothbull Olive oilbull 1 fresh grated tomatobull 1 clove of garlicbull Mild paprikabull Saffron
-Preparation
Heat the oil in a paella salt and sauteacute the monkfish
crayfish and prawns When they are done take it out and keep them for later
Add the squid and cuttlefish and fry until golden brown
Add some garlic the grated tomato and some paprika Cook for a few minutes
Add the noodles and fry them lightly until brown
Put the monkfish crayfish and prawns back (decorate it your way)
Add the broth to just cover the noodles and add the saffron Cook until the broth evaporates
All i Pebre
Robyn Lee CC BY-NC-ND 20
-Ingredients
bull 1 kg of Eels
bull 4 cloves of garlicbull 1 paprika spoonful
bull 2 cayenne peppersbull 3 potatoes (cut irregularly)
bull olive oil
bull salt
bull 60 g of Almonds
bull 2 fried bread slices
bull peppercorns
-Preparation
First in a pan with hot oil fry the garlic unpeeled with
the paprika and the cayenne pepper
Add triscadas potatoes sauteacute cover with water and
boil them for ten minutes
Add the clean and chopped eels Season and put it
over medium heat for another ten minutes
Make a mixture with the almonds peppercorns and
the fried bread in a mortar and add it too Let cook
over medium heat for about 5 - 10 minutes salt to taste and serve
Valencian Hervido
JaulaDeArdilla CC BY-NC-ND 20
-Ingredients
bull 4 potatoes or 1 per person
bull 3 big carrots
bull 400 g green beans
bull 1 big onion
bull Salt
bull olive oil and vinegar for dressing
-Preparation
o First wash and peel the potatoes carrots and beans by removing the side hair strand
o Then chop the vegetables and put them in
a pot cover with water and add salt to your liking
o Finally put it on the fire and when it breaks to
boil leave 20 minutes or until the potato is tender
o Serve seasoned with oil and vinegar
Montaditos
Quail egg piquillo Iberian ham andand Iberian ham manchego cheese
Graham Stanley CC BY 20
Goat cheese with tomato Chicken and vegetable
and vegetable mix garlic sauce
Dave Shea (CC BY-NC-ND 20)
Fried Anchovies
Kake CC BY-NC-SA 20
-Ingredients
bull frac12kg fresh anchovies
bull flour
bull saltbull olive oil
-Preparation Start by cleaning the anchovies remove the head guts
and bones (we remove the bones as we prefer the
texture but for a more crispy texture they can be left in)
Heat a pan with olive oil in it for frying
Coat each anchovy in flour
When the oil is very hot start adding the anchovies
taking care to ensure that they donrsquot stick together
Leave to fry in the oil until very crispy ndash approximately
5-10 minutes
Remove from the pan and place on a paper towel to
absorb the excess oil
Add salt and serve warm
Shrimp cocktail
Jon Sullivan CC0 10
-Ingredients
12 cooked and peeled shrimp
3 hearts of palm
1 cup of chopped fresh lettuce
4 cherry tomatoes ( use them to decorate)
2 tbsps of capers
23 cup of mayonnaise
2 tbsps of ketchup sauce
1 tsp of Brandy
frac12 tsp of ground black (or white) pepper
-Preparation
Start preparing the cocktail sauce by mixing the
mayonnaise ketchup Brandy and ground pepper in
a bowl and stirring it until it becomes a homogenous pink sauce
To assemble this tapa start with a tablespoon of cocktail sauce in the bottom of the glass
Cover it with a bed of lettuce arrange the hearts of
palm (in slices) on top and surround the trim of the
glass with shrimp pour the remaining cocktail sauce over and top it with capers
To finish it I add two tomatoes to decorate
Gazpacho (Liquid salad)
Tamorlan CC BY-SA 30
-Ingredients
1 kilo of ripe tomatoes
1 green pepper (Italian type)
1 piece of cucumber (about four fingers wide)
1 small onion
1 slice of bread
1 clove of garlic
3 tablespoons olive oil
3 tablespoons white wine vinegar
Salt
-Preparationo Fill a 6-quart pot halfway full of water set over high heat and bring to a boil
o Make an X with a paring knife on the bottom of the tomatoes Drop the
tomatoes into the boiling water for 15 seconds remove and transfer to
an ice bath and allow to cool until able to handle approximately 1 minute Remove and pat dry
o Peel core and seed the tomatoes When seeding the tomatoes place
the seeds and pulp into a fine mesh strainer set over a bowl in order to
catch the juice Press as much of the juice through as possible and then add enough bottled tomato juice to bring the total to 1 cup
o Place the tomatoes and juice into a large mixing bowl Add the
cucumber bell pepper red onion garlic clove olive oil lime juice
balsamic vinegar Worcestershire cumin salt and pepper and stir to combine
o Transfer 1 12 cups of the mixture to a blender and whip for 15 to 20
seconds on high speed Return the pureed mixture to the bowl and stir to combine
o Cover and chill for at least 2 hours Serve with chiffonade of basil
Cuttlefish in white wine
Gerard cohen CC-BY-SA-30
-Ingredients
2 cuttlefish
extra virgin olive oil
4 cloves of garlic
1 Glass of white wine
a handful of fresh parsley and salt
-Preparation
Clean and cut the cuttlefish into small pieces
In a large skillet add a little oil and when hot
add the cuttlefish
Cook 5 minutes and add the garlic and
parsley sauteacute and add the wine
Allow 10 minutes more to heat until tender
Using a fork puncture to check and if
necessary leave a little more Season with salt Serve hot
Bravas
KristaCC BY 20
-Ingredients
bull 1 kg irregularly cut and fried potatoes
bull 1 onion
bull 2 cloves of garlic
bull A pinch of chilli powder
bull 1 tablespoon paprika
bull 2 chopped tomatoes
bull Oil
bull Salt
-Preparation
Heat a little oil in a pan fry the onion garlic and chilli until the onion softens
Add the paprika and stir
Add the tomatoes and bring to a simmer
then cook the whole mixture for about 20 minutes until you have a thick paste
Season well and if you prefer a smooth sauce whip it in the mixer
Pour over the fried potatoes and serve immediately
Xana Albir
Joseacute Aragoacute
Nuria Besoacute
Francesc Garciacutea
Jose Hornero
Joan Pallardoacute
Aitana Rivas
Sebastiaacuten Rodriacuteguez
Mariacutea Soriano
-Ingredients
One hake tail (500g)
frac12 kilo of potatoes
1 package frozen peas (or fresh)
1 large onion
1 large ripe red tomato
2 cloves of garlic
2 bay leaves
A few sprigs of parsley
Peppers
-Preparation
Cut the fish into thick slices and season with salt
Peel and wash the potatoes Chop them into thick
slices too
Peel and chop the onion one clove of garlic and
the tomato
Put water in the pot to boil
Add all the ingredients except the fish and peppers
When the potatoes are tender add the peppers
and the slices of fish
Crush in mortar one clove of garlic add one ladle of
cooking juices crude oil white wine and paprika
Remove and add it to the pot
Let simmer together for a few minutes
Pilaf Rice with Peppers and Asparagus
Dtarazona Public domain
-Ingredients
100g rice
1 onion
1 bouquet of aromatic herbs (thyme bay leaf parsley oregano)
3 tablespoons oil
1 red pepper
1 green pepper
1 bunch of green asparagus
water
salt
-Preparation
Wash asparagus and cut them the hard part but do not throw it
Prepare a broth with water the aromatic herbs and the hard part of the asparagus
When the broth boils we introduce the asparagus and blanch for 4 to 5 minutes
Remove the asparagus from broth and reserve Keep the broth over low heat
Cut the onion and peppers into dices
Put in a large casserole or for roasting pan 3 tablespoons of oil and sauteacute the onion and peppers
Add the rice and sauteacute well
Pour the hot broth (three parts of it but add more if necessary) over the rice and let it be done over low heat
Dry the asparagus with paper towel and fry in a pan with some oil Finally put them over the rice
Paella
Ary29 CC BY-SA 30
-Ingredients
600gr chopped rabbit
800gr chopped chicken
Saffron to taste
1grated tomato
250gr ferraura (green tender beans)
250gr artichokes
Water
500gr rice
Salt
-Preparation
Pour the oil in the middle of the paella
When the oil is hot add the chicken and rabbit
It is important that all meat is well browned
bullAdd the chopped vegetables and wait a few minutes
Incorporate the tomato fry a few minutes and add the paprika
Pour water close to the edge
Test salt The broth should be very tasty
This is the time to incorporate the rice
Lower the heat almost to a minimum and cook for 15 minutes or until almost all liquid is absorbed
Fideuagrave
Jorge Diacuteaz CC BY-SA 20
-Ingredients
bull 400g noodle bull 8 crayfishbull 8 prawnsbull 200gr squidbull 200gr cuttlefish bull 200gr monkfishbull Fish brothbull Olive oilbull 1 fresh grated tomatobull 1 clove of garlicbull Mild paprikabull Saffron
-Preparation
Heat the oil in a paella salt and sauteacute the monkfish
crayfish and prawns When they are done take it out and keep them for later
Add the squid and cuttlefish and fry until golden brown
Add some garlic the grated tomato and some paprika Cook for a few minutes
Add the noodles and fry them lightly until brown
Put the monkfish crayfish and prawns back (decorate it your way)
Add the broth to just cover the noodles and add the saffron Cook until the broth evaporates
All i Pebre
Robyn Lee CC BY-NC-ND 20
-Ingredients
bull 1 kg of Eels
bull 4 cloves of garlicbull 1 paprika spoonful
bull 2 cayenne peppersbull 3 potatoes (cut irregularly)
bull olive oil
bull salt
bull 60 g of Almonds
bull 2 fried bread slices
bull peppercorns
-Preparation
First in a pan with hot oil fry the garlic unpeeled with
the paprika and the cayenne pepper
Add triscadas potatoes sauteacute cover with water and
boil them for ten minutes
Add the clean and chopped eels Season and put it
over medium heat for another ten minutes
Make a mixture with the almonds peppercorns and
the fried bread in a mortar and add it too Let cook
over medium heat for about 5 - 10 minutes salt to taste and serve
Valencian Hervido
JaulaDeArdilla CC BY-NC-ND 20
-Ingredients
bull 4 potatoes or 1 per person
bull 3 big carrots
bull 400 g green beans
bull 1 big onion
bull Salt
bull olive oil and vinegar for dressing
-Preparation
o First wash and peel the potatoes carrots and beans by removing the side hair strand
o Then chop the vegetables and put them in
a pot cover with water and add salt to your liking
o Finally put it on the fire and when it breaks to
boil leave 20 minutes or until the potato is tender
o Serve seasoned with oil and vinegar
Montaditos
Quail egg piquillo Iberian ham andand Iberian ham manchego cheese
Graham Stanley CC BY 20
Goat cheese with tomato Chicken and vegetable
and vegetable mix garlic sauce
Dave Shea (CC BY-NC-ND 20)
Fried Anchovies
Kake CC BY-NC-SA 20
-Ingredients
bull frac12kg fresh anchovies
bull flour
bull saltbull olive oil
-Preparation Start by cleaning the anchovies remove the head guts
and bones (we remove the bones as we prefer the
texture but for a more crispy texture they can be left in)
Heat a pan with olive oil in it for frying
Coat each anchovy in flour
When the oil is very hot start adding the anchovies
taking care to ensure that they donrsquot stick together
Leave to fry in the oil until very crispy ndash approximately
5-10 minutes
Remove from the pan and place on a paper towel to
absorb the excess oil
Add salt and serve warm
Shrimp cocktail
Jon Sullivan CC0 10
-Ingredients
12 cooked and peeled shrimp
3 hearts of palm
1 cup of chopped fresh lettuce
4 cherry tomatoes ( use them to decorate)
2 tbsps of capers
23 cup of mayonnaise
2 tbsps of ketchup sauce
1 tsp of Brandy
frac12 tsp of ground black (or white) pepper
-Preparation
Start preparing the cocktail sauce by mixing the
mayonnaise ketchup Brandy and ground pepper in
a bowl and stirring it until it becomes a homogenous pink sauce
To assemble this tapa start with a tablespoon of cocktail sauce in the bottom of the glass
Cover it with a bed of lettuce arrange the hearts of
palm (in slices) on top and surround the trim of the
glass with shrimp pour the remaining cocktail sauce over and top it with capers
To finish it I add two tomatoes to decorate
Gazpacho (Liquid salad)
Tamorlan CC BY-SA 30
-Ingredients
1 kilo of ripe tomatoes
1 green pepper (Italian type)
1 piece of cucumber (about four fingers wide)
1 small onion
1 slice of bread
1 clove of garlic
3 tablespoons olive oil
3 tablespoons white wine vinegar
Salt
-Preparationo Fill a 6-quart pot halfway full of water set over high heat and bring to a boil
o Make an X with a paring knife on the bottom of the tomatoes Drop the
tomatoes into the boiling water for 15 seconds remove and transfer to
an ice bath and allow to cool until able to handle approximately 1 minute Remove and pat dry
o Peel core and seed the tomatoes When seeding the tomatoes place
the seeds and pulp into a fine mesh strainer set over a bowl in order to
catch the juice Press as much of the juice through as possible and then add enough bottled tomato juice to bring the total to 1 cup
o Place the tomatoes and juice into a large mixing bowl Add the
cucumber bell pepper red onion garlic clove olive oil lime juice
balsamic vinegar Worcestershire cumin salt and pepper and stir to combine
o Transfer 1 12 cups of the mixture to a blender and whip for 15 to 20
seconds on high speed Return the pureed mixture to the bowl and stir to combine
o Cover and chill for at least 2 hours Serve with chiffonade of basil
Cuttlefish in white wine
Gerard cohen CC-BY-SA-30
-Ingredients
2 cuttlefish
extra virgin olive oil
4 cloves of garlic
1 Glass of white wine
a handful of fresh parsley and salt
-Preparation
Clean and cut the cuttlefish into small pieces
In a large skillet add a little oil and when hot
add the cuttlefish
Cook 5 minutes and add the garlic and
parsley sauteacute and add the wine
Allow 10 minutes more to heat until tender
Using a fork puncture to check and if
necessary leave a little more Season with salt Serve hot
Bravas
KristaCC BY 20
-Ingredients
bull 1 kg irregularly cut and fried potatoes
bull 1 onion
bull 2 cloves of garlic
bull A pinch of chilli powder
bull 1 tablespoon paprika
bull 2 chopped tomatoes
bull Oil
bull Salt
-Preparation
Heat a little oil in a pan fry the onion garlic and chilli until the onion softens
Add the paprika and stir
Add the tomatoes and bring to a simmer
then cook the whole mixture for about 20 minutes until you have a thick paste
Season well and if you prefer a smooth sauce whip it in the mixer
Pour over the fried potatoes and serve immediately
Xana Albir
Joseacute Aragoacute
Nuria Besoacute
Francesc Garciacutea
Jose Hornero
Joan Pallardoacute
Aitana Rivas
Sebastiaacuten Rodriacuteguez
Mariacutea Soriano
-Preparation
Cut the fish into thick slices and season with salt
Peel and wash the potatoes Chop them into thick
slices too
Peel and chop the onion one clove of garlic and
the tomato
Put water in the pot to boil
Add all the ingredients except the fish and peppers
When the potatoes are tender add the peppers
and the slices of fish
Crush in mortar one clove of garlic add one ladle of
cooking juices crude oil white wine and paprika
Remove and add it to the pot
Let simmer together for a few minutes
Pilaf Rice with Peppers and Asparagus
Dtarazona Public domain
-Ingredients
100g rice
1 onion
1 bouquet of aromatic herbs (thyme bay leaf parsley oregano)
3 tablespoons oil
1 red pepper
1 green pepper
1 bunch of green asparagus
water
salt
-Preparation
Wash asparagus and cut them the hard part but do not throw it
Prepare a broth with water the aromatic herbs and the hard part of the asparagus
When the broth boils we introduce the asparagus and blanch for 4 to 5 minutes
Remove the asparagus from broth and reserve Keep the broth over low heat
Cut the onion and peppers into dices
Put in a large casserole or for roasting pan 3 tablespoons of oil and sauteacute the onion and peppers
Add the rice and sauteacute well
Pour the hot broth (three parts of it but add more if necessary) over the rice and let it be done over low heat
Dry the asparagus with paper towel and fry in a pan with some oil Finally put them over the rice
Paella
Ary29 CC BY-SA 30
-Ingredients
600gr chopped rabbit
800gr chopped chicken
Saffron to taste
1grated tomato
250gr ferraura (green tender beans)
250gr artichokes
Water
500gr rice
Salt
-Preparation
Pour the oil in the middle of the paella
When the oil is hot add the chicken and rabbit
It is important that all meat is well browned
bullAdd the chopped vegetables and wait a few minutes
Incorporate the tomato fry a few minutes and add the paprika
Pour water close to the edge
Test salt The broth should be very tasty
This is the time to incorporate the rice
Lower the heat almost to a minimum and cook for 15 minutes or until almost all liquid is absorbed
Fideuagrave
Jorge Diacuteaz CC BY-SA 20
-Ingredients
bull 400g noodle bull 8 crayfishbull 8 prawnsbull 200gr squidbull 200gr cuttlefish bull 200gr monkfishbull Fish brothbull Olive oilbull 1 fresh grated tomatobull 1 clove of garlicbull Mild paprikabull Saffron
-Preparation
Heat the oil in a paella salt and sauteacute the monkfish
crayfish and prawns When they are done take it out and keep them for later
Add the squid and cuttlefish and fry until golden brown
Add some garlic the grated tomato and some paprika Cook for a few minutes
Add the noodles and fry them lightly until brown
Put the monkfish crayfish and prawns back (decorate it your way)
Add the broth to just cover the noodles and add the saffron Cook until the broth evaporates
All i Pebre
Robyn Lee CC BY-NC-ND 20
-Ingredients
bull 1 kg of Eels
bull 4 cloves of garlicbull 1 paprika spoonful
bull 2 cayenne peppersbull 3 potatoes (cut irregularly)
bull olive oil
bull salt
bull 60 g of Almonds
bull 2 fried bread slices
bull peppercorns
-Preparation
First in a pan with hot oil fry the garlic unpeeled with
the paprika and the cayenne pepper
Add triscadas potatoes sauteacute cover with water and
boil them for ten minutes
Add the clean and chopped eels Season and put it
over medium heat for another ten minutes
Make a mixture with the almonds peppercorns and
the fried bread in a mortar and add it too Let cook
over medium heat for about 5 - 10 minutes salt to taste and serve
Valencian Hervido
JaulaDeArdilla CC BY-NC-ND 20
-Ingredients
bull 4 potatoes or 1 per person
bull 3 big carrots
bull 400 g green beans
bull 1 big onion
bull Salt
bull olive oil and vinegar for dressing
-Preparation
o First wash and peel the potatoes carrots and beans by removing the side hair strand
o Then chop the vegetables and put them in
a pot cover with water and add salt to your liking
o Finally put it on the fire and when it breaks to
boil leave 20 minutes or until the potato is tender
o Serve seasoned with oil and vinegar
Montaditos
Quail egg piquillo Iberian ham andand Iberian ham manchego cheese
Graham Stanley CC BY 20
Goat cheese with tomato Chicken and vegetable
and vegetable mix garlic sauce
Dave Shea (CC BY-NC-ND 20)
Fried Anchovies
Kake CC BY-NC-SA 20
-Ingredients
bull frac12kg fresh anchovies
bull flour
bull saltbull olive oil
-Preparation Start by cleaning the anchovies remove the head guts
and bones (we remove the bones as we prefer the
texture but for a more crispy texture they can be left in)
Heat a pan with olive oil in it for frying
Coat each anchovy in flour
When the oil is very hot start adding the anchovies
taking care to ensure that they donrsquot stick together
Leave to fry in the oil until very crispy ndash approximately
5-10 minutes
Remove from the pan and place on a paper towel to
absorb the excess oil
Add salt and serve warm
Shrimp cocktail
Jon Sullivan CC0 10
-Ingredients
12 cooked and peeled shrimp
3 hearts of palm
1 cup of chopped fresh lettuce
4 cherry tomatoes ( use them to decorate)
2 tbsps of capers
23 cup of mayonnaise
2 tbsps of ketchup sauce
1 tsp of Brandy
frac12 tsp of ground black (or white) pepper
-Preparation
Start preparing the cocktail sauce by mixing the
mayonnaise ketchup Brandy and ground pepper in
a bowl and stirring it until it becomes a homogenous pink sauce
To assemble this tapa start with a tablespoon of cocktail sauce in the bottom of the glass
Cover it with a bed of lettuce arrange the hearts of
palm (in slices) on top and surround the trim of the
glass with shrimp pour the remaining cocktail sauce over and top it with capers
To finish it I add two tomatoes to decorate
Gazpacho (Liquid salad)
Tamorlan CC BY-SA 30
-Ingredients
1 kilo of ripe tomatoes
1 green pepper (Italian type)
1 piece of cucumber (about four fingers wide)
1 small onion
1 slice of bread
1 clove of garlic
3 tablespoons olive oil
3 tablespoons white wine vinegar
Salt
-Preparationo Fill a 6-quart pot halfway full of water set over high heat and bring to a boil
o Make an X with a paring knife on the bottom of the tomatoes Drop the
tomatoes into the boiling water for 15 seconds remove and transfer to
an ice bath and allow to cool until able to handle approximately 1 minute Remove and pat dry
o Peel core and seed the tomatoes When seeding the tomatoes place
the seeds and pulp into a fine mesh strainer set over a bowl in order to
catch the juice Press as much of the juice through as possible and then add enough bottled tomato juice to bring the total to 1 cup
o Place the tomatoes and juice into a large mixing bowl Add the
cucumber bell pepper red onion garlic clove olive oil lime juice
balsamic vinegar Worcestershire cumin salt and pepper and stir to combine
o Transfer 1 12 cups of the mixture to a blender and whip for 15 to 20
seconds on high speed Return the pureed mixture to the bowl and stir to combine
o Cover and chill for at least 2 hours Serve with chiffonade of basil
Cuttlefish in white wine
Gerard cohen CC-BY-SA-30
-Ingredients
2 cuttlefish
extra virgin olive oil
4 cloves of garlic
1 Glass of white wine
a handful of fresh parsley and salt
-Preparation
Clean and cut the cuttlefish into small pieces
In a large skillet add a little oil and when hot
add the cuttlefish
Cook 5 minutes and add the garlic and
parsley sauteacute and add the wine
Allow 10 minutes more to heat until tender
Using a fork puncture to check and if
necessary leave a little more Season with salt Serve hot
Bravas
KristaCC BY 20
-Ingredients
bull 1 kg irregularly cut and fried potatoes
bull 1 onion
bull 2 cloves of garlic
bull A pinch of chilli powder
bull 1 tablespoon paprika
bull 2 chopped tomatoes
bull Oil
bull Salt
-Preparation
Heat a little oil in a pan fry the onion garlic and chilli until the onion softens
Add the paprika and stir
Add the tomatoes and bring to a simmer
then cook the whole mixture for about 20 minutes until you have a thick paste
Season well and if you prefer a smooth sauce whip it in the mixer
Pour over the fried potatoes and serve immediately
Xana Albir
Joseacute Aragoacute
Nuria Besoacute
Francesc Garciacutea
Jose Hornero
Joan Pallardoacute
Aitana Rivas
Sebastiaacuten Rodriacuteguez
Mariacutea Soriano
Pilaf Rice with Peppers and Asparagus
Dtarazona Public domain
-Ingredients
100g rice
1 onion
1 bouquet of aromatic herbs (thyme bay leaf parsley oregano)
3 tablespoons oil
1 red pepper
1 green pepper
1 bunch of green asparagus
water
salt
-Preparation
Wash asparagus and cut them the hard part but do not throw it
Prepare a broth with water the aromatic herbs and the hard part of the asparagus
When the broth boils we introduce the asparagus and blanch for 4 to 5 minutes
Remove the asparagus from broth and reserve Keep the broth over low heat
Cut the onion and peppers into dices
Put in a large casserole or for roasting pan 3 tablespoons of oil and sauteacute the onion and peppers
Add the rice and sauteacute well
Pour the hot broth (three parts of it but add more if necessary) over the rice and let it be done over low heat
Dry the asparagus with paper towel and fry in a pan with some oil Finally put them over the rice
Paella
Ary29 CC BY-SA 30
-Ingredients
600gr chopped rabbit
800gr chopped chicken
Saffron to taste
1grated tomato
250gr ferraura (green tender beans)
250gr artichokes
Water
500gr rice
Salt
-Preparation
Pour the oil in the middle of the paella
When the oil is hot add the chicken and rabbit
It is important that all meat is well browned
bullAdd the chopped vegetables and wait a few minutes
Incorporate the tomato fry a few minutes and add the paprika
Pour water close to the edge
Test salt The broth should be very tasty
This is the time to incorporate the rice
Lower the heat almost to a minimum and cook for 15 minutes or until almost all liquid is absorbed
Fideuagrave
Jorge Diacuteaz CC BY-SA 20
-Ingredients
bull 400g noodle bull 8 crayfishbull 8 prawnsbull 200gr squidbull 200gr cuttlefish bull 200gr monkfishbull Fish brothbull Olive oilbull 1 fresh grated tomatobull 1 clove of garlicbull Mild paprikabull Saffron
-Preparation
Heat the oil in a paella salt and sauteacute the monkfish
crayfish and prawns When they are done take it out and keep them for later
Add the squid and cuttlefish and fry until golden brown
Add some garlic the grated tomato and some paprika Cook for a few minutes
Add the noodles and fry them lightly until brown
Put the monkfish crayfish and prawns back (decorate it your way)
Add the broth to just cover the noodles and add the saffron Cook until the broth evaporates
All i Pebre
Robyn Lee CC BY-NC-ND 20
-Ingredients
bull 1 kg of Eels
bull 4 cloves of garlicbull 1 paprika spoonful
bull 2 cayenne peppersbull 3 potatoes (cut irregularly)
bull olive oil
bull salt
bull 60 g of Almonds
bull 2 fried bread slices
bull peppercorns
-Preparation
First in a pan with hot oil fry the garlic unpeeled with
the paprika and the cayenne pepper
Add triscadas potatoes sauteacute cover with water and
boil them for ten minutes
Add the clean and chopped eels Season and put it
over medium heat for another ten minutes
Make a mixture with the almonds peppercorns and
the fried bread in a mortar and add it too Let cook
over medium heat for about 5 - 10 minutes salt to taste and serve
Valencian Hervido
JaulaDeArdilla CC BY-NC-ND 20
-Ingredients
bull 4 potatoes or 1 per person
bull 3 big carrots
bull 400 g green beans
bull 1 big onion
bull Salt
bull olive oil and vinegar for dressing
-Preparation
o First wash and peel the potatoes carrots and beans by removing the side hair strand
o Then chop the vegetables and put them in
a pot cover with water and add salt to your liking
o Finally put it on the fire and when it breaks to
boil leave 20 minutes or until the potato is tender
o Serve seasoned with oil and vinegar
Montaditos
Quail egg piquillo Iberian ham andand Iberian ham manchego cheese
Graham Stanley CC BY 20
Goat cheese with tomato Chicken and vegetable
and vegetable mix garlic sauce
Dave Shea (CC BY-NC-ND 20)
Fried Anchovies
Kake CC BY-NC-SA 20
-Ingredients
bull frac12kg fresh anchovies
bull flour
bull saltbull olive oil
-Preparation Start by cleaning the anchovies remove the head guts
and bones (we remove the bones as we prefer the
texture but for a more crispy texture they can be left in)
Heat a pan with olive oil in it for frying
Coat each anchovy in flour
When the oil is very hot start adding the anchovies
taking care to ensure that they donrsquot stick together
Leave to fry in the oil until very crispy ndash approximately
5-10 minutes
Remove from the pan and place on a paper towel to
absorb the excess oil
Add salt and serve warm
Shrimp cocktail
Jon Sullivan CC0 10
-Ingredients
12 cooked and peeled shrimp
3 hearts of palm
1 cup of chopped fresh lettuce
4 cherry tomatoes ( use them to decorate)
2 tbsps of capers
23 cup of mayonnaise
2 tbsps of ketchup sauce
1 tsp of Brandy
frac12 tsp of ground black (or white) pepper
-Preparation
Start preparing the cocktail sauce by mixing the
mayonnaise ketchup Brandy and ground pepper in
a bowl and stirring it until it becomes a homogenous pink sauce
To assemble this tapa start with a tablespoon of cocktail sauce in the bottom of the glass
Cover it with a bed of lettuce arrange the hearts of
palm (in slices) on top and surround the trim of the
glass with shrimp pour the remaining cocktail sauce over and top it with capers
To finish it I add two tomatoes to decorate
Gazpacho (Liquid salad)
Tamorlan CC BY-SA 30
-Ingredients
1 kilo of ripe tomatoes
1 green pepper (Italian type)
1 piece of cucumber (about four fingers wide)
1 small onion
1 slice of bread
1 clove of garlic
3 tablespoons olive oil
3 tablespoons white wine vinegar
Salt
-Preparationo Fill a 6-quart pot halfway full of water set over high heat and bring to a boil
o Make an X with a paring knife on the bottom of the tomatoes Drop the
tomatoes into the boiling water for 15 seconds remove and transfer to
an ice bath and allow to cool until able to handle approximately 1 minute Remove and pat dry
o Peel core and seed the tomatoes When seeding the tomatoes place
the seeds and pulp into a fine mesh strainer set over a bowl in order to
catch the juice Press as much of the juice through as possible and then add enough bottled tomato juice to bring the total to 1 cup
o Place the tomatoes and juice into a large mixing bowl Add the
cucumber bell pepper red onion garlic clove olive oil lime juice
balsamic vinegar Worcestershire cumin salt and pepper and stir to combine
o Transfer 1 12 cups of the mixture to a blender and whip for 15 to 20
seconds on high speed Return the pureed mixture to the bowl and stir to combine
o Cover and chill for at least 2 hours Serve with chiffonade of basil
Cuttlefish in white wine
Gerard cohen CC-BY-SA-30
-Ingredients
2 cuttlefish
extra virgin olive oil
4 cloves of garlic
1 Glass of white wine
a handful of fresh parsley and salt
-Preparation
Clean and cut the cuttlefish into small pieces
In a large skillet add a little oil and when hot
add the cuttlefish
Cook 5 minutes and add the garlic and
parsley sauteacute and add the wine
Allow 10 minutes more to heat until tender
Using a fork puncture to check and if
necessary leave a little more Season with salt Serve hot
Bravas
KristaCC BY 20
-Ingredients
bull 1 kg irregularly cut and fried potatoes
bull 1 onion
bull 2 cloves of garlic
bull A pinch of chilli powder
bull 1 tablespoon paprika
bull 2 chopped tomatoes
bull Oil
bull Salt
-Preparation
Heat a little oil in a pan fry the onion garlic and chilli until the onion softens
Add the paprika and stir
Add the tomatoes and bring to a simmer
then cook the whole mixture for about 20 minutes until you have a thick paste
Season well and if you prefer a smooth sauce whip it in the mixer
Pour over the fried potatoes and serve immediately
Xana Albir
Joseacute Aragoacute
Nuria Besoacute
Francesc Garciacutea
Jose Hornero
Joan Pallardoacute
Aitana Rivas
Sebastiaacuten Rodriacuteguez
Mariacutea Soriano
-Ingredients
100g rice
1 onion
1 bouquet of aromatic herbs (thyme bay leaf parsley oregano)
3 tablespoons oil
1 red pepper
1 green pepper
1 bunch of green asparagus
water
salt
-Preparation
Wash asparagus and cut them the hard part but do not throw it
Prepare a broth with water the aromatic herbs and the hard part of the asparagus
When the broth boils we introduce the asparagus and blanch for 4 to 5 minutes
Remove the asparagus from broth and reserve Keep the broth over low heat
Cut the onion and peppers into dices
Put in a large casserole or for roasting pan 3 tablespoons of oil and sauteacute the onion and peppers
Add the rice and sauteacute well
Pour the hot broth (three parts of it but add more if necessary) over the rice and let it be done over low heat
Dry the asparagus with paper towel and fry in a pan with some oil Finally put them over the rice
Paella
Ary29 CC BY-SA 30
-Ingredients
600gr chopped rabbit
800gr chopped chicken
Saffron to taste
1grated tomato
250gr ferraura (green tender beans)
250gr artichokes
Water
500gr rice
Salt
-Preparation
Pour the oil in the middle of the paella
When the oil is hot add the chicken and rabbit
It is important that all meat is well browned
bullAdd the chopped vegetables and wait a few minutes
Incorporate the tomato fry a few minutes and add the paprika
Pour water close to the edge
Test salt The broth should be very tasty
This is the time to incorporate the rice
Lower the heat almost to a minimum and cook for 15 minutes or until almost all liquid is absorbed
Fideuagrave
Jorge Diacuteaz CC BY-SA 20
-Ingredients
bull 400g noodle bull 8 crayfishbull 8 prawnsbull 200gr squidbull 200gr cuttlefish bull 200gr monkfishbull Fish brothbull Olive oilbull 1 fresh grated tomatobull 1 clove of garlicbull Mild paprikabull Saffron
-Preparation
Heat the oil in a paella salt and sauteacute the monkfish
crayfish and prawns When they are done take it out and keep them for later
Add the squid and cuttlefish and fry until golden brown
Add some garlic the grated tomato and some paprika Cook for a few minutes
Add the noodles and fry them lightly until brown
Put the monkfish crayfish and prawns back (decorate it your way)
Add the broth to just cover the noodles and add the saffron Cook until the broth evaporates
All i Pebre
Robyn Lee CC BY-NC-ND 20
-Ingredients
bull 1 kg of Eels
bull 4 cloves of garlicbull 1 paprika spoonful
bull 2 cayenne peppersbull 3 potatoes (cut irregularly)
bull olive oil
bull salt
bull 60 g of Almonds
bull 2 fried bread slices
bull peppercorns
-Preparation
First in a pan with hot oil fry the garlic unpeeled with
the paprika and the cayenne pepper
Add triscadas potatoes sauteacute cover with water and
boil them for ten minutes
Add the clean and chopped eels Season and put it
over medium heat for another ten minutes
Make a mixture with the almonds peppercorns and
the fried bread in a mortar and add it too Let cook
over medium heat for about 5 - 10 minutes salt to taste and serve
Valencian Hervido
JaulaDeArdilla CC BY-NC-ND 20
-Ingredients
bull 4 potatoes or 1 per person
bull 3 big carrots
bull 400 g green beans
bull 1 big onion
bull Salt
bull olive oil and vinegar for dressing
-Preparation
o First wash and peel the potatoes carrots and beans by removing the side hair strand
o Then chop the vegetables and put them in
a pot cover with water and add salt to your liking
o Finally put it on the fire and when it breaks to
boil leave 20 minutes or until the potato is tender
o Serve seasoned with oil and vinegar
Montaditos
Quail egg piquillo Iberian ham andand Iberian ham manchego cheese
Graham Stanley CC BY 20
Goat cheese with tomato Chicken and vegetable
and vegetable mix garlic sauce
Dave Shea (CC BY-NC-ND 20)
Fried Anchovies
Kake CC BY-NC-SA 20
-Ingredients
bull frac12kg fresh anchovies
bull flour
bull saltbull olive oil
-Preparation Start by cleaning the anchovies remove the head guts
and bones (we remove the bones as we prefer the
texture but for a more crispy texture they can be left in)
Heat a pan with olive oil in it for frying
Coat each anchovy in flour
When the oil is very hot start adding the anchovies
taking care to ensure that they donrsquot stick together
Leave to fry in the oil until very crispy ndash approximately
5-10 minutes
Remove from the pan and place on a paper towel to
absorb the excess oil
Add salt and serve warm
Shrimp cocktail
Jon Sullivan CC0 10
-Ingredients
12 cooked and peeled shrimp
3 hearts of palm
1 cup of chopped fresh lettuce
4 cherry tomatoes ( use them to decorate)
2 tbsps of capers
23 cup of mayonnaise
2 tbsps of ketchup sauce
1 tsp of Brandy
frac12 tsp of ground black (or white) pepper
-Preparation
Start preparing the cocktail sauce by mixing the
mayonnaise ketchup Brandy and ground pepper in
a bowl and stirring it until it becomes a homogenous pink sauce
To assemble this tapa start with a tablespoon of cocktail sauce in the bottom of the glass
Cover it with a bed of lettuce arrange the hearts of
palm (in slices) on top and surround the trim of the
glass with shrimp pour the remaining cocktail sauce over and top it with capers
To finish it I add two tomatoes to decorate
Gazpacho (Liquid salad)
Tamorlan CC BY-SA 30
-Ingredients
1 kilo of ripe tomatoes
1 green pepper (Italian type)
1 piece of cucumber (about four fingers wide)
1 small onion
1 slice of bread
1 clove of garlic
3 tablespoons olive oil
3 tablespoons white wine vinegar
Salt
-Preparationo Fill a 6-quart pot halfway full of water set over high heat and bring to a boil
o Make an X with a paring knife on the bottom of the tomatoes Drop the
tomatoes into the boiling water for 15 seconds remove and transfer to
an ice bath and allow to cool until able to handle approximately 1 minute Remove and pat dry
o Peel core and seed the tomatoes When seeding the tomatoes place
the seeds and pulp into a fine mesh strainer set over a bowl in order to
catch the juice Press as much of the juice through as possible and then add enough bottled tomato juice to bring the total to 1 cup
o Place the tomatoes and juice into a large mixing bowl Add the
cucumber bell pepper red onion garlic clove olive oil lime juice
balsamic vinegar Worcestershire cumin salt and pepper and stir to combine
o Transfer 1 12 cups of the mixture to a blender and whip for 15 to 20
seconds on high speed Return the pureed mixture to the bowl and stir to combine
o Cover and chill for at least 2 hours Serve with chiffonade of basil
Cuttlefish in white wine
Gerard cohen CC-BY-SA-30
-Ingredients
2 cuttlefish
extra virgin olive oil
4 cloves of garlic
1 Glass of white wine
a handful of fresh parsley and salt
-Preparation
Clean and cut the cuttlefish into small pieces
In a large skillet add a little oil and when hot
add the cuttlefish
Cook 5 minutes and add the garlic and
parsley sauteacute and add the wine
Allow 10 minutes more to heat until tender
Using a fork puncture to check and if
necessary leave a little more Season with salt Serve hot
Bravas
KristaCC BY 20
-Ingredients
bull 1 kg irregularly cut and fried potatoes
bull 1 onion
bull 2 cloves of garlic
bull A pinch of chilli powder
bull 1 tablespoon paprika
bull 2 chopped tomatoes
bull Oil
bull Salt
-Preparation
Heat a little oil in a pan fry the onion garlic and chilli until the onion softens
Add the paprika and stir
Add the tomatoes and bring to a simmer
then cook the whole mixture for about 20 minutes until you have a thick paste
Season well and if you prefer a smooth sauce whip it in the mixer
Pour over the fried potatoes and serve immediately
Xana Albir
Joseacute Aragoacute
Nuria Besoacute
Francesc Garciacutea
Jose Hornero
Joan Pallardoacute
Aitana Rivas
Sebastiaacuten Rodriacuteguez
Mariacutea Soriano
-Preparation
Wash asparagus and cut them the hard part but do not throw it
Prepare a broth with water the aromatic herbs and the hard part of the asparagus
When the broth boils we introduce the asparagus and blanch for 4 to 5 minutes
Remove the asparagus from broth and reserve Keep the broth over low heat
Cut the onion and peppers into dices
Put in a large casserole or for roasting pan 3 tablespoons of oil and sauteacute the onion and peppers
Add the rice and sauteacute well
Pour the hot broth (three parts of it but add more if necessary) over the rice and let it be done over low heat
Dry the asparagus with paper towel and fry in a pan with some oil Finally put them over the rice
Paella
Ary29 CC BY-SA 30
-Ingredients
600gr chopped rabbit
800gr chopped chicken
Saffron to taste
1grated tomato
250gr ferraura (green tender beans)
250gr artichokes
Water
500gr rice
Salt
-Preparation
Pour the oil in the middle of the paella
When the oil is hot add the chicken and rabbit
It is important that all meat is well browned
bullAdd the chopped vegetables and wait a few minutes
Incorporate the tomato fry a few minutes and add the paprika
Pour water close to the edge
Test salt The broth should be very tasty
This is the time to incorporate the rice
Lower the heat almost to a minimum and cook for 15 minutes or until almost all liquid is absorbed
Fideuagrave
Jorge Diacuteaz CC BY-SA 20
-Ingredients
bull 400g noodle bull 8 crayfishbull 8 prawnsbull 200gr squidbull 200gr cuttlefish bull 200gr monkfishbull Fish brothbull Olive oilbull 1 fresh grated tomatobull 1 clove of garlicbull Mild paprikabull Saffron
-Preparation
Heat the oil in a paella salt and sauteacute the monkfish
crayfish and prawns When they are done take it out and keep them for later
Add the squid and cuttlefish and fry until golden brown
Add some garlic the grated tomato and some paprika Cook for a few minutes
Add the noodles and fry them lightly until brown
Put the monkfish crayfish and prawns back (decorate it your way)
Add the broth to just cover the noodles and add the saffron Cook until the broth evaporates
All i Pebre
Robyn Lee CC BY-NC-ND 20
-Ingredients
bull 1 kg of Eels
bull 4 cloves of garlicbull 1 paprika spoonful
bull 2 cayenne peppersbull 3 potatoes (cut irregularly)
bull olive oil
bull salt
bull 60 g of Almonds
bull 2 fried bread slices
bull peppercorns
-Preparation
First in a pan with hot oil fry the garlic unpeeled with
the paprika and the cayenne pepper
Add triscadas potatoes sauteacute cover with water and
boil them for ten minutes
Add the clean and chopped eels Season and put it
over medium heat for another ten minutes
Make a mixture with the almonds peppercorns and
the fried bread in a mortar and add it too Let cook
over medium heat for about 5 - 10 minutes salt to taste and serve
Valencian Hervido
JaulaDeArdilla CC BY-NC-ND 20
-Ingredients
bull 4 potatoes or 1 per person
bull 3 big carrots
bull 400 g green beans
bull 1 big onion
bull Salt
bull olive oil and vinegar for dressing
-Preparation
o First wash and peel the potatoes carrots and beans by removing the side hair strand
o Then chop the vegetables and put them in
a pot cover with water and add salt to your liking
o Finally put it on the fire and when it breaks to
boil leave 20 minutes or until the potato is tender
o Serve seasoned with oil and vinegar
Montaditos
Quail egg piquillo Iberian ham andand Iberian ham manchego cheese
Graham Stanley CC BY 20
Goat cheese with tomato Chicken and vegetable
and vegetable mix garlic sauce
Dave Shea (CC BY-NC-ND 20)
Fried Anchovies
Kake CC BY-NC-SA 20
-Ingredients
bull frac12kg fresh anchovies
bull flour
bull saltbull olive oil
-Preparation Start by cleaning the anchovies remove the head guts
and bones (we remove the bones as we prefer the
texture but for a more crispy texture they can be left in)
Heat a pan with olive oil in it for frying
Coat each anchovy in flour
When the oil is very hot start adding the anchovies
taking care to ensure that they donrsquot stick together
Leave to fry in the oil until very crispy ndash approximately
5-10 minutes
Remove from the pan and place on a paper towel to
absorb the excess oil
Add salt and serve warm
Shrimp cocktail
Jon Sullivan CC0 10
-Ingredients
12 cooked and peeled shrimp
3 hearts of palm
1 cup of chopped fresh lettuce
4 cherry tomatoes ( use them to decorate)
2 tbsps of capers
23 cup of mayonnaise
2 tbsps of ketchup sauce
1 tsp of Brandy
frac12 tsp of ground black (or white) pepper
-Preparation
Start preparing the cocktail sauce by mixing the
mayonnaise ketchup Brandy and ground pepper in
a bowl and stirring it until it becomes a homogenous pink sauce
To assemble this tapa start with a tablespoon of cocktail sauce in the bottom of the glass
Cover it with a bed of lettuce arrange the hearts of
palm (in slices) on top and surround the trim of the
glass with shrimp pour the remaining cocktail sauce over and top it with capers
To finish it I add two tomatoes to decorate
Gazpacho (Liquid salad)
Tamorlan CC BY-SA 30
-Ingredients
1 kilo of ripe tomatoes
1 green pepper (Italian type)
1 piece of cucumber (about four fingers wide)
1 small onion
1 slice of bread
1 clove of garlic
3 tablespoons olive oil
3 tablespoons white wine vinegar
Salt
-Preparationo Fill a 6-quart pot halfway full of water set over high heat and bring to a boil
o Make an X with a paring knife on the bottom of the tomatoes Drop the
tomatoes into the boiling water for 15 seconds remove and transfer to
an ice bath and allow to cool until able to handle approximately 1 minute Remove and pat dry
o Peel core and seed the tomatoes When seeding the tomatoes place
the seeds and pulp into a fine mesh strainer set over a bowl in order to
catch the juice Press as much of the juice through as possible and then add enough bottled tomato juice to bring the total to 1 cup
o Place the tomatoes and juice into a large mixing bowl Add the
cucumber bell pepper red onion garlic clove olive oil lime juice
balsamic vinegar Worcestershire cumin salt and pepper and stir to combine
o Transfer 1 12 cups of the mixture to a blender and whip for 15 to 20
seconds on high speed Return the pureed mixture to the bowl and stir to combine
o Cover and chill for at least 2 hours Serve with chiffonade of basil
Cuttlefish in white wine
Gerard cohen CC-BY-SA-30
-Ingredients
2 cuttlefish
extra virgin olive oil
4 cloves of garlic
1 Glass of white wine
a handful of fresh parsley and salt
-Preparation
Clean and cut the cuttlefish into small pieces
In a large skillet add a little oil and when hot
add the cuttlefish
Cook 5 minutes and add the garlic and
parsley sauteacute and add the wine
Allow 10 minutes more to heat until tender
Using a fork puncture to check and if
necessary leave a little more Season with salt Serve hot
Bravas
KristaCC BY 20
-Ingredients
bull 1 kg irregularly cut and fried potatoes
bull 1 onion
bull 2 cloves of garlic
bull A pinch of chilli powder
bull 1 tablespoon paprika
bull 2 chopped tomatoes
bull Oil
bull Salt
-Preparation
Heat a little oil in a pan fry the onion garlic and chilli until the onion softens
Add the paprika and stir
Add the tomatoes and bring to a simmer
then cook the whole mixture for about 20 minutes until you have a thick paste
Season well and if you prefer a smooth sauce whip it in the mixer
Pour over the fried potatoes and serve immediately
Xana Albir
Joseacute Aragoacute
Nuria Besoacute
Francesc Garciacutea
Jose Hornero
Joan Pallardoacute
Aitana Rivas
Sebastiaacuten Rodriacuteguez
Mariacutea Soriano
Paella
Ary29 CC BY-SA 30
-Ingredients
600gr chopped rabbit
800gr chopped chicken
Saffron to taste
1grated tomato
250gr ferraura (green tender beans)
250gr artichokes
Water
500gr rice
Salt
-Preparation
Pour the oil in the middle of the paella
When the oil is hot add the chicken and rabbit
It is important that all meat is well browned
bullAdd the chopped vegetables and wait a few minutes
Incorporate the tomato fry a few minutes and add the paprika
Pour water close to the edge
Test salt The broth should be very tasty
This is the time to incorporate the rice
Lower the heat almost to a minimum and cook for 15 minutes or until almost all liquid is absorbed
Fideuagrave
Jorge Diacuteaz CC BY-SA 20
-Ingredients
bull 400g noodle bull 8 crayfishbull 8 prawnsbull 200gr squidbull 200gr cuttlefish bull 200gr monkfishbull Fish brothbull Olive oilbull 1 fresh grated tomatobull 1 clove of garlicbull Mild paprikabull Saffron
-Preparation
Heat the oil in a paella salt and sauteacute the monkfish
crayfish and prawns When they are done take it out and keep them for later
Add the squid and cuttlefish and fry until golden brown
Add some garlic the grated tomato and some paprika Cook for a few minutes
Add the noodles and fry them lightly until brown
Put the monkfish crayfish and prawns back (decorate it your way)
Add the broth to just cover the noodles and add the saffron Cook until the broth evaporates
All i Pebre
Robyn Lee CC BY-NC-ND 20
-Ingredients
bull 1 kg of Eels
bull 4 cloves of garlicbull 1 paprika spoonful
bull 2 cayenne peppersbull 3 potatoes (cut irregularly)
bull olive oil
bull salt
bull 60 g of Almonds
bull 2 fried bread slices
bull peppercorns
-Preparation
First in a pan with hot oil fry the garlic unpeeled with
the paprika and the cayenne pepper
Add triscadas potatoes sauteacute cover with water and
boil them for ten minutes
Add the clean and chopped eels Season and put it
over medium heat for another ten minutes
Make a mixture with the almonds peppercorns and
the fried bread in a mortar and add it too Let cook
over medium heat for about 5 - 10 minutes salt to taste and serve
Valencian Hervido
JaulaDeArdilla CC BY-NC-ND 20
-Ingredients
bull 4 potatoes or 1 per person
bull 3 big carrots
bull 400 g green beans
bull 1 big onion
bull Salt
bull olive oil and vinegar for dressing
-Preparation
o First wash and peel the potatoes carrots and beans by removing the side hair strand
o Then chop the vegetables and put them in
a pot cover with water and add salt to your liking
o Finally put it on the fire and when it breaks to
boil leave 20 minutes or until the potato is tender
o Serve seasoned with oil and vinegar
Montaditos
Quail egg piquillo Iberian ham andand Iberian ham manchego cheese
Graham Stanley CC BY 20
Goat cheese with tomato Chicken and vegetable
and vegetable mix garlic sauce
Dave Shea (CC BY-NC-ND 20)
Fried Anchovies
Kake CC BY-NC-SA 20
-Ingredients
bull frac12kg fresh anchovies
bull flour
bull saltbull olive oil
-Preparation Start by cleaning the anchovies remove the head guts
and bones (we remove the bones as we prefer the
texture but for a more crispy texture they can be left in)
Heat a pan with olive oil in it for frying
Coat each anchovy in flour
When the oil is very hot start adding the anchovies
taking care to ensure that they donrsquot stick together
Leave to fry in the oil until very crispy ndash approximately
5-10 minutes
Remove from the pan and place on a paper towel to
absorb the excess oil
Add salt and serve warm
Shrimp cocktail
Jon Sullivan CC0 10
-Ingredients
12 cooked and peeled shrimp
3 hearts of palm
1 cup of chopped fresh lettuce
4 cherry tomatoes ( use them to decorate)
2 tbsps of capers
23 cup of mayonnaise
2 tbsps of ketchup sauce
1 tsp of Brandy
frac12 tsp of ground black (or white) pepper
-Preparation
Start preparing the cocktail sauce by mixing the
mayonnaise ketchup Brandy and ground pepper in
a bowl and stirring it until it becomes a homogenous pink sauce
To assemble this tapa start with a tablespoon of cocktail sauce in the bottom of the glass
Cover it with a bed of lettuce arrange the hearts of
palm (in slices) on top and surround the trim of the
glass with shrimp pour the remaining cocktail sauce over and top it with capers
To finish it I add two tomatoes to decorate
Gazpacho (Liquid salad)
Tamorlan CC BY-SA 30
-Ingredients
1 kilo of ripe tomatoes
1 green pepper (Italian type)
1 piece of cucumber (about four fingers wide)
1 small onion
1 slice of bread
1 clove of garlic
3 tablespoons olive oil
3 tablespoons white wine vinegar
Salt
-Preparationo Fill a 6-quart pot halfway full of water set over high heat and bring to a boil
o Make an X with a paring knife on the bottom of the tomatoes Drop the
tomatoes into the boiling water for 15 seconds remove and transfer to
an ice bath and allow to cool until able to handle approximately 1 minute Remove and pat dry
o Peel core and seed the tomatoes When seeding the tomatoes place
the seeds and pulp into a fine mesh strainer set over a bowl in order to
catch the juice Press as much of the juice through as possible and then add enough bottled tomato juice to bring the total to 1 cup
o Place the tomatoes and juice into a large mixing bowl Add the
cucumber bell pepper red onion garlic clove olive oil lime juice
balsamic vinegar Worcestershire cumin salt and pepper and stir to combine
o Transfer 1 12 cups of the mixture to a blender and whip for 15 to 20
seconds on high speed Return the pureed mixture to the bowl and stir to combine
o Cover and chill for at least 2 hours Serve with chiffonade of basil
Cuttlefish in white wine
Gerard cohen CC-BY-SA-30
-Ingredients
2 cuttlefish
extra virgin olive oil
4 cloves of garlic
1 Glass of white wine
a handful of fresh parsley and salt
-Preparation
Clean and cut the cuttlefish into small pieces
In a large skillet add a little oil and when hot
add the cuttlefish
Cook 5 minutes and add the garlic and
parsley sauteacute and add the wine
Allow 10 minutes more to heat until tender
Using a fork puncture to check and if
necessary leave a little more Season with salt Serve hot
Bravas
KristaCC BY 20
-Ingredients
bull 1 kg irregularly cut and fried potatoes
bull 1 onion
bull 2 cloves of garlic
bull A pinch of chilli powder
bull 1 tablespoon paprika
bull 2 chopped tomatoes
bull Oil
bull Salt
-Preparation
Heat a little oil in a pan fry the onion garlic and chilli until the onion softens
Add the paprika and stir
Add the tomatoes and bring to a simmer
then cook the whole mixture for about 20 minutes until you have a thick paste
Season well and if you prefer a smooth sauce whip it in the mixer
Pour over the fried potatoes and serve immediately
Xana Albir
Joseacute Aragoacute
Nuria Besoacute
Francesc Garciacutea
Jose Hornero
Joan Pallardoacute
Aitana Rivas
Sebastiaacuten Rodriacuteguez
Mariacutea Soriano
-Ingredients
600gr chopped rabbit
800gr chopped chicken
Saffron to taste
1grated tomato
250gr ferraura (green tender beans)
250gr artichokes
Water
500gr rice
Salt
-Preparation
Pour the oil in the middle of the paella
When the oil is hot add the chicken and rabbit
It is important that all meat is well browned
bullAdd the chopped vegetables and wait a few minutes
Incorporate the tomato fry a few minutes and add the paprika
Pour water close to the edge
Test salt The broth should be very tasty
This is the time to incorporate the rice
Lower the heat almost to a minimum and cook for 15 minutes or until almost all liquid is absorbed
Fideuagrave
Jorge Diacuteaz CC BY-SA 20
-Ingredients
bull 400g noodle bull 8 crayfishbull 8 prawnsbull 200gr squidbull 200gr cuttlefish bull 200gr monkfishbull Fish brothbull Olive oilbull 1 fresh grated tomatobull 1 clove of garlicbull Mild paprikabull Saffron
-Preparation
Heat the oil in a paella salt and sauteacute the monkfish
crayfish and prawns When they are done take it out and keep them for later
Add the squid and cuttlefish and fry until golden brown
Add some garlic the grated tomato and some paprika Cook for a few minutes
Add the noodles and fry them lightly until brown
Put the monkfish crayfish and prawns back (decorate it your way)
Add the broth to just cover the noodles and add the saffron Cook until the broth evaporates
All i Pebre
Robyn Lee CC BY-NC-ND 20
-Ingredients
bull 1 kg of Eels
bull 4 cloves of garlicbull 1 paprika spoonful
bull 2 cayenne peppersbull 3 potatoes (cut irregularly)
bull olive oil
bull salt
bull 60 g of Almonds
bull 2 fried bread slices
bull peppercorns
-Preparation
First in a pan with hot oil fry the garlic unpeeled with
the paprika and the cayenne pepper
Add triscadas potatoes sauteacute cover with water and
boil them for ten minutes
Add the clean and chopped eels Season and put it
over medium heat for another ten minutes
Make a mixture with the almonds peppercorns and
the fried bread in a mortar and add it too Let cook
over medium heat for about 5 - 10 minutes salt to taste and serve
Valencian Hervido
JaulaDeArdilla CC BY-NC-ND 20
-Ingredients
bull 4 potatoes or 1 per person
bull 3 big carrots
bull 400 g green beans
bull 1 big onion
bull Salt
bull olive oil and vinegar for dressing
-Preparation
o First wash and peel the potatoes carrots and beans by removing the side hair strand
o Then chop the vegetables and put them in
a pot cover with water and add salt to your liking
o Finally put it on the fire and when it breaks to
boil leave 20 minutes or until the potato is tender
o Serve seasoned with oil and vinegar
Montaditos
Quail egg piquillo Iberian ham andand Iberian ham manchego cheese
Graham Stanley CC BY 20
Goat cheese with tomato Chicken and vegetable
and vegetable mix garlic sauce
Dave Shea (CC BY-NC-ND 20)
Fried Anchovies
Kake CC BY-NC-SA 20
-Ingredients
bull frac12kg fresh anchovies
bull flour
bull saltbull olive oil
-Preparation Start by cleaning the anchovies remove the head guts
and bones (we remove the bones as we prefer the
texture but for a more crispy texture they can be left in)
Heat a pan with olive oil in it for frying
Coat each anchovy in flour
When the oil is very hot start adding the anchovies
taking care to ensure that they donrsquot stick together
Leave to fry in the oil until very crispy ndash approximately
5-10 minutes
Remove from the pan and place on a paper towel to
absorb the excess oil
Add salt and serve warm
Shrimp cocktail
Jon Sullivan CC0 10
-Ingredients
12 cooked and peeled shrimp
3 hearts of palm
1 cup of chopped fresh lettuce
4 cherry tomatoes ( use them to decorate)
2 tbsps of capers
23 cup of mayonnaise
2 tbsps of ketchup sauce
1 tsp of Brandy
frac12 tsp of ground black (or white) pepper
-Preparation
Start preparing the cocktail sauce by mixing the
mayonnaise ketchup Brandy and ground pepper in
a bowl and stirring it until it becomes a homogenous pink sauce
To assemble this tapa start with a tablespoon of cocktail sauce in the bottom of the glass
Cover it with a bed of lettuce arrange the hearts of
palm (in slices) on top and surround the trim of the
glass with shrimp pour the remaining cocktail sauce over and top it with capers
To finish it I add two tomatoes to decorate
Gazpacho (Liquid salad)
Tamorlan CC BY-SA 30
-Ingredients
1 kilo of ripe tomatoes
1 green pepper (Italian type)
1 piece of cucumber (about four fingers wide)
1 small onion
1 slice of bread
1 clove of garlic
3 tablespoons olive oil
3 tablespoons white wine vinegar
Salt
-Preparationo Fill a 6-quart pot halfway full of water set over high heat and bring to a boil
o Make an X with a paring knife on the bottom of the tomatoes Drop the
tomatoes into the boiling water for 15 seconds remove and transfer to
an ice bath and allow to cool until able to handle approximately 1 minute Remove and pat dry
o Peel core and seed the tomatoes When seeding the tomatoes place
the seeds and pulp into a fine mesh strainer set over a bowl in order to
catch the juice Press as much of the juice through as possible and then add enough bottled tomato juice to bring the total to 1 cup
o Place the tomatoes and juice into a large mixing bowl Add the
cucumber bell pepper red onion garlic clove olive oil lime juice
balsamic vinegar Worcestershire cumin salt and pepper and stir to combine
o Transfer 1 12 cups of the mixture to a blender and whip for 15 to 20
seconds on high speed Return the pureed mixture to the bowl and stir to combine
o Cover and chill for at least 2 hours Serve with chiffonade of basil
Cuttlefish in white wine
Gerard cohen CC-BY-SA-30
-Ingredients
2 cuttlefish
extra virgin olive oil
4 cloves of garlic
1 Glass of white wine
a handful of fresh parsley and salt
-Preparation
Clean and cut the cuttlefish into small pieces
In a large skillet add a little oil and when hot
add the cuttlefish
Cook 5 minutes and add the garlic and
parsley sauteacute and add the wine
Allow 10 minutes more to heat until tender
Using a fork puncture to check and if
necessary leave a little more Season with salt Serve hot
Bravas
KristaCC BY 20
-Ingredients
bull 1 kg irregularly cut and fried potatoes
bull 1 onion
bull 2 cloves of garlic
bull A pinch of chilli powder
bull 1 tablespoon paprika
bull 2 chopped tomatoes
bull Oil
bull Salt
-Preparation
Heat a little oil in a pan fry the onion garlic and chilli until the onion softens
Add the paprika and stir
Add the tomatoes and bring to a simmer
then cook the whole mixture for about 20 minutes until you have a thick paste
Season well and if you prefer a smooth sauce whip it in the mixer
Pour over the fried potatoes and serve immediately
Xana Albir
Joseacute Aragoacute
Nuria Besoacute
Francesc Garciacutea
Jose Hornero
Joan Pallardoacute
Aitana Rivas
Sebastiaacuten Rodriacuteguez
Mariacutea Soriano
-Preparation
Pour the oil in the middle of the paella
When the oil is hot add the chicken and rabbit
It is important that all meat is well browned
bullAdd the chopped vegetables and wait a few minutes
Incorporate the tomato fry a few minutes and add the paprika
Pour water close to the edge
Test salt The broth should be very tasty
This is the time to incorporate the rice
Lower the heat almost to a minimum and cook for 15 minutes or until almost all liquid is absorbed
Fideuagrave
Jorge Diacuteaz CC BY-SA 20
-Ingredients
bull 400g noodle bull 8 crayfishbull 8 prawnsbull 200gr squidbull 200gr cuttlefish bull 200gr monkfishbull Fish brothbull Olive oilbull 1 fresh grated tomatobull 1 clove of garlicbull Mild paprikabull Saffron
-Preparation
Heat the oil in a paella salt and sauteacute the monkfish
crayfish and prawns When they are done take it out and keep them for later
Add the squid and cuttlefish and fry until golden brown
Add some garlic the grated tomato and some paprika Cook for a few minutes
Add the noodles and fry them lightly until brown
Put the monkfish crayfish and prawns back (decorate it your way)
Add the broth to just cover the noodles and add the saffron Cook until the broth evaporates
All i Pebre
Robyn Lee CC BY-NC-ND 20
-Ingredients
bull 1 kg of Eels
bull 4 cloves of garlicbull 1 paprika spoonful
bull 2 cayenne peppersbull 3 potatoes (cut irregularly)
bull olive oil
bull salt
bull 60 g of Almonds
bull 2 fried bread slices
bull peppercorns
-Preparation
First in a pan with hot oil fry the garlic unpeeled with
the paprika and the cayenne pepper
Add triscadas potatoes sauteacute cover with water and
boil them for ten minutes
Add the clean and chopped eels Season and put it
over medium heat for another ten minutes
Make a mixture with the almonds peppercorns and
the fried bread in a mortar and add it too Let cook
over medium heat for about 5 - 10 minutes salt to taste and serve
Valencian Hervido
JaulaDeArdilla CC BY-NC-ND 20
-Ingredients
bull 4 potatoes or 1 per person
bull 3 big carrots
bull 400 g green beans
bull 1 big onion
bull Salt
bull olive oil and vinegar for dressing
-Preparation
o First wash and peel the potatoes carrots and beans by removing the side hair strand
o Then chop the vegetables and put them in
a pot cover with water and add salt to your liking
o Finally put it on the fire and when it breaks to
boil leave 20 minutes or until the potato is tender
o Serve seasoned with oil and vinegar
Montaditos
Quail egg piquillo Iberian ham andand Iberian ham manchego cheese
Graham Stanley CC BY 20
Goat cheese with tomato Chicken and vegetable
and vegetable mix garlic sauce
Dave Shea (CC BY-NC-ND 20)
Fried Anchovies
Kake CC BY-NC-SA 20
-Ingredients
bull frac12kg fresh anchovies
bull flour
bull saltbull olive oil
-Preparation Start by cleaning the anchovies remove the head guts
and bones (we remove the bones as we prefer the
texture but for a more crispy texture they can be left in)
Heat a pan with olive oil in it for frying
Coat each anchovy in flour
When the oil is very hot start adding the anchovies
taking care to ensure that they donrsquot stick together
Leave to fry in the oil until very crispy ndash approximately
5-10 minutes
Remove from the pan and place on a paper towel to
absorb the excess oil
Add salt and serve warm
Shrimp cocktail
Jon Sullivan CC0 10
-Ingredients
12 cooked and peeled shrimp
3 hearts of palm
1 cup of chopped fresh lettuce
4 cherry tomatoes ( use them to decorate)
2 tbsps of capers
23 cup of mayonnaise
2 tbsps of ketchup sauce
1 tsp of Brandy
frac12 tsp of ground black (or white) pepper
-Preparation
Start preparing the cocktail sauce by mixing the
mayonnaise ketchup Brandy and ground pepper in
a bowl and stirring it until it becomes a homogenous pink sauce
To assemble this tapa start with a tablespoon of cocktail sauce in the bottom of the glass
Cover it with a bed of lettuce arrange the hearts of
palm (in slices) on top and surround the trim of the
glass with shrimp pour the remaining cocktail sauce over and top it with capers
To finish it I add two tomatoes to decorate
Gazpacho (Liquid salad)
Tamorlan CC BY-SA 30
-Ingredients
1 kilo of ripe tomatoes
1 green pepper (Italian type)
1 piece of cucumber (about four fingers wide)
1 small onion
1 slice of bread
1 clove of garlic
3 tablespoons olive oil
3 tablespoons white wine vinegar
Salt
-Preparationo Fill a 6-quart pot halfway full of water set over high heat and bring to a boil
o Make an X with a paring knife on the bottom of the tomatoes Drop the
tomatoes into the boiling water for 15 seconds remove and transfer to
an ice bath and allow to cool until able to handle approximately 1 minute Remove and pat dry
o Peel core and seed the tomatoes When seeding the tomatoes place
the seeds and pulp into a fine mesh strainer set over a bowl in order to
catch the juice Press as much of the juice through as possible and then add enough bottled tomato juice to bring the total to 1 cup
o Place the tomatoes and juice into a large mixing bowl Add the
cucumber bell pepper red onion garlic clove olive oil lime juice
balsamic vinegar Worcestershire cumin salt and pepper and stir to combine
o Transfer 1 12 cups of the mixture to a blender and whip for 15 to 20
seconds on high speed Return the pureed mixture to the bowl and stir to combine
o Cover and chill for at least 2 hours Serve with chiffonade of basil
Cuttlefish in white wine
Gerard cohen CC-BY-SA-30
-Ingredients
2 cuttlefish
extra virgin olive oil
4 cloves of garlic
1 Glass of white wine
a handful of fresh parsley and salt
-Preparation
Clean and cut the cuttlefish into small pieces
In a large skillet add a little oil and when hot
add the cuttlefish
Cook 5 minutes and add the garlic and
parsley sauteacute and add the wine
Allow 10 minutes more to heat until tender
Using a fork puncture to check and if
necessary leave a little more Season with salt Serve hot
Bravas
KristaCC BY 20
-Ingredients
bull 1 kg irregularly cut and fried potatoes
bull 1 onion
bull 2 cloves of garlic
bull A pinch of chilli powder
bull 1 tablespoon paprika
bull 2 chopped tomatoes
bull Oil
bull Salt
-Preparation
Heat a little oil in a pan fry the onion garlic and chilli until the onion softens
Add the paprika and stir
Add the tomatoes and bring to a simmer
then cook the whole mixture for about 20 minutes until you have a thick paste
Season well and if you prefer a smooth sauce whip it in the mixer
Pour over the fried potatoes and serve immediately
Xana Albir
Joseacute Aragoacute
Nuria Besoacute
Francesc Garciacutea
Jose Hornero
Joan Pallardoacute
Aitana Rivas
Sebastiaacuten Rodriacuteguez
Mariacutea Soriano
Fideuagrave
Jorge Diacuteaz CC BY-SA 20
-Ingredients
bull 400g noodle bull 8 crayfishbull 8 prawnsbull 200gr squidbull 200gr cuttlefish bull 200gr monkfishbull Fish brothbull Olive oilbull 1 fresh grated tomatobull 1 clove of garlicbull Mild paprikabull Saffron
-Preparation
Heat the oil in a paella salt and sauteacute the monkfish
crayfish and prawns When they are done take it out and keep them for later
Add the squid and cuttlefish and fry until golden brown
Add some garlic the grated tomato and some paprika Cook for a few minutes
Add the noodles and fry them lightly until brown
Put the monkfish crayfish and prawns back (decorate it your way)
Add the broth to just cover the noodles and add the saffron Cook until the broth evaporates
All i Pebre
Robyn Lee CC BY-NC-ND 20
-Ingredients
bull 1 kg of Eels
bull 4 cloves of garlicbull 1 paprika spoonful
bull 2 cayenne peppersbull 3 potatoes (cut irregularly)
bull olive oil
bull salt
bull 60 g of Almonds
bull 2 fried bread slices
bull peppercorns
-Preparation
First in a pan with hot oil fry the garlic unpeeled with
the paprika and the cayenne pepper
Add triscadas potatoes sauteacute cover with water and
boil them for ten minutes
Add the clean and chopped eels Season and put it
over medium heat for another ten minutes
Make a mixture with the almonds peppercorns and
the fried bread in a mortar and add it too Let cook
over medium heat for about 5 - 10 minutes salt to taste and serve
Valencian Hervido
JaulaDeArdilla CC BY-NC-ND 20
-Ingredients
bull 4 potatoes or 1 per person
bull 3 big carrots
bull 400 g green beans
bull 1 big onion
bull Salt
bull olive oil and vinegar for dressing
-Preparation
o First wash and peel the potatoes carrots and beans by removing the side hair strand
o Then chop the vegetables and put them in
a pot cover with water and add salt to your liking
o Finally put it on the fire and when it breaks to
boil leave 20 minutes or until the potato is tender
o Serve seasoned with oil and vinegar
Montaditos
Quail egg piquillo Iberian ham andand Iberian ham manchego cheese
Graham Stanley CC BY 20
Goat cheese with tomato Chicken and vegetable
and vegetable mix garlic sauce
Dave Shea (CC BY-NC-ND 20)
Fried Anchovies
Kake CC BY-NC-SA 20
-Ingredients
bull frac12kg fresh anchovies
bull flour
bull saltbull olive oil
-Preparation Start by cleaning the anchovies remove the head guts
and bones (we remove the bones as we prefer the
texture but for a more crispy texture they can be left in)
Heat a pan with olive oil in it for frying
Coat each anchovy in flour
When the oil is very hot start adding the anchovies
taking care to ensure that they donrsquot stick together
Leave to fry in the oil until very crispy ndash approximately
5-10 minutes
Remove from the pan and place on a paper towel to
absorb the excess oil
Add salt and serve warm
Shrimp cocktail
Jon Sullivan CC0 10
-Ingredients
12 cooked and peeled shrimp
3 hearts of palm
1 cup of chopped fresh lettuce
4 cherry tomatoes ( use them to decorate)
2 tbsps of capers
23 cup of mayonnaise
2 tbsps of ketchup sauce
1 tsp of Brandy
frac12 tsp of ground black (or white) pepper
-Preparation
Start preparing the cocktail sauce by mixing the
mayonnaise ketchup Brandy and ground pepper in
a bowl and stirring it until it becomes a homogenous pink sauce
To assemble this tapa start with a tablespoon of cocktail sauce in the bottom of the glass
Cover it with a bed of lettuce arrange the hearts of
palm (in slices) on top and surround the trim of the
glass with shrimp pour the remaining cocktail sauce over and top it with capers
To finish it I add two tomatoes to decorate
Gazpacho (Liquid salad)
Tamorlan CC BY-SA 30
-Ingredients
1 kilo of ripe tomatoes
1 green pepper (Italian type)
1 piece of cucumber (about four fingers wide)
1 small onion
1 slice of bread
1 clove of garlic
3 tablespoons olive oil
3 tablespoons white wine vinegar
Salt
-Preparationo Fill a 6-quart pot halfway full of water set over high heat and bring to a boil
o Make an X with a paring knife on the bottom of the tomatoes Drop the
tomatoes into the boiling water for 15 seconds remove and transfer to
an ice bath and allow to cool until able to handle approximately 1 minute Remove and pat dry
o Peel core and seed the tomatoes When seeding the tomatoes place
the seeds and pulp into a fine mesh strainer set over a bowl in order to
catch the juice Press as much of the juice through as possible and then add enough bottled tomato juice to bring the total to 1 cup
o Place the tomatoes and juice into a large mixing bowl Add the
cucumber bell pepper red onion garlic clove olive oil lime juice
balsamic vinegar Worcestershire cumin salt and pepper and stir to combine
o Transfer 1 12 cups of the mixture to a blender and whip for 15 to 20
seconds on high speed Return the pureed mixture to the bowl and stir to combine
o Cover and chill for at least 2 hours Serve with chiffonade of basil
Cuttlefish in white wine
Gerard cohen CC-BY-SA-30
-Ingredients
2 cuttlefish
extra virgin olive oil
4 cloves of garlic
1 Glass of white wine
a handful of fresh parsley and salt
-Preparation
Clean and cut the cuttlefish into small pieces
In a large skillet add a little oil and when hot
add the cuttlefish
Cook 5 minutes and add the garlic and
parsley sauteacute and add the wine
Allow 10 minutes more to heat until tender
Using a fork puncture to check and if
necessary leave a little more Season with salt Serve hot
Bravas
KristaCC BY 20
-Ingredients
bull 1 kg irregularly cut and fried potatoes
bull 1 onion
bull 2 cloves of garlic
bull A pinch of chilli powder
bull 1 tablespoon paprika
bull 2 chopped tomatoes
bull Oil
bull Salt
-Preparation
Heat a little oil in a pan fry the onion garlic and chilli until the onion softens
Add the paprika and stir
Add the tomatoes and bring to a simmer
then cook the whole mixture for about 20 minutes until you have a thick paste
Season well and if you prefer a smooth sauce whip it in the mixer
Pour over the fried potatoes and serve immediately
Xana Albir
Joseacute Aragoacute
Nuria Besoacute
Francesc Garciacutea
Jose Hornero
Joan Pallardoacute
Aitana Rivas
Sebastiaacuten Rodriacuteguez
Mariacutea Soriano
-Ingredients
bull 400g noodle bull 8 crayfishbull 8 prawnsbull 200gr squidbull 200gr cuttlefish bull 200gr monkfishbull Fish brothbull Olive oilbull 1 fresh grated tomatobull 1 clove of garlicbull Mild paprikabull Saffron
-Preparation
Heat the oil in a paella salt and sauteacute the monkfish
crayfish and prawns When they are done take it out and keep them for later
Add the squid and cuttlefish and fry until golden brown
Add some garlic the grated tomato and some paprika Cook for a few minutes
Add the noodles and fry them lightly until brown
Put the monkfish crayfish and prawns back (decorate it your way)
Add the broth to just cover the noodles and add the saffron Cook until the broth evaporates
All i Pebre
Robyn Lee CC BY-NC-ND 20
-Ingredients
bull 1 kg of Eels
bull 4 cloves of garlicbull 1 paprika spoonful
bull 2 cayenne peppersbull 3 potatoes (cut irregularly)
bull olive oil
bull salt
bull 60 g of Almonds
bull 2 fried bread slices
bull peppercorns
-Preparation
First in a pan with hot oil fry the garlic unpeeled with
the paprika and the cayenne pepper
Add triscadas potatoes sauteacute cover with water and
boil them for ten minutes
Add the clean and chopped eels Season and put it
over medium heat for another ten minutes
Make a mixture with the almonds peppercorns and
the fried bread in a mortar and add it too Let cook
over medium heat for about 5 - 10 minutes salt to taste and serve
Valencian Hervido
JaulaDeArdilla CC BY-NC-ND 20
-Ingredients
bull 4 potatoes or 1 per person
bull 3 big carrots
bull 400 g green beans
bull 1 big onion
bull Salt
bull olive oil and vinegar for dressing
-Preparation
o First wash and peel the potatoes carrots and beans by removing the side hair strand
o Then chop the vegetables and put them in
a pot cover with water and add salt to your liking
o Finally put it on the fire and when it breaks to
boil leave 20 minutes or until the potato is tender
o Serve seasoned with oil and vinegar
Montaditos
Quail egg piquillo Iberian ham andand Iberian ham manchego cheese
Graham Stanley CC BY 20
Goat cheese with tomato Chicken and vegetable
and vegetable mix garlic sauce
Dave Shea (CC BY-NC-ND 20)
Fried Anchovies
Kake CC BY-NC-SA 20
-Ingredients
bull frac12kg fresh anchovies
bull flour
bull saltbull olive oil
-Preparation Start by cleaning the anchovies remove the head guts
and bones (we remove the bones as we prefer the
texture but for a more crispy texture they can be left in)
Heat a pan with olive oil in it for frying
Coat each anchovy in flour
When the oil is very hot start adding the anchovies
taking care to ensure that they donrsquot stick together
Leave to fry in the oil until very crispy ndash approximately
5-10 minutes
Remove from the pan and place on a paper towel to
absorb the excess oil
Add salt and serve warm
Shrimp cocktail
Jon Sullivan CC0 10
-Ingredients
12 cooked and peeled shrimp
3 hearts of palm
1 cup of chopped fresh lettuce
4 cherry tomatoes ( use them to decorate)
2 tbsps of capers
23 cup of mayonnaise
2 tbsps of ketchup sauce
1 tsp of Brandy
frac12 tsp of ground black (or white) pepper
-Preparation
Start preparing the cocktail sauce by mixing the
mayonnaise ketchup Brandy and ground pepper in
a bowl and stirring it until it becomes a homogenous pink sauce
To assemble this tapa start with a tablespoon of cocktail sauce in the bottom of the glass
Cover it with a bed of lettuce arrange the hearts of
palm (in slices) on top and surround the trim of the
glass with shrimp pour the remaining cocktail sauce over and top it with capers
To finish it I add two tomatoes to decorate
Gazpacho (Liquid salad)
Tamorlan CC BY-SA 30
-Ingredients
1 kilo of ripe tomatoes
1 green pepper (Italian type)
1 piece of cucumber (about four fingers wide)
1 small onion
1 slice of bread
1 clove of garlic
3 tablespoons olive oil
3 tablespoons white wine vinegar
Salt
-Preparationo Fill a 6-quart pot halfway full of water set over high heat and bring to a boil
o Make an X with a paring knife on the bottom of the tomatoes Drop the
tomatoes into the boiling water for 15 seconds remove and transfer to
an ice bath and allow to cool until able to handle approximately 1 minute Remove and pat dry
o Peel core and seed the tomatoes When seeding the tomatoes place
the seeds and pulp into a fine mesh strainer set over a bowl in order to
catch the juice Press as much of the juice through as possible and then add enough bottled tomato juice to bring the total to 1 cup
o Place the tomatoes and juice into a large mixing bowl Add the
cucumber bell pepper red onion garlic clove olive oil lime juice
balsamic vinegar Worcestershire cumin salt and pepper and stir to combine
o Transfer 1 12 cups of the mixture to a blender and whip for 15 to 20
seconds on high speed Return the pureed mixture to the bowl and stir to combine
o Cover and chill for at least 2 hours Serve with chiffonade of basil
Cuttlefish in white wine
Gerard cohen CC-BY-SA-30
-Ingredients
2 cuttlefish
extra virgin olive oil
4 cloves of garlic
1 Glass of white wine
a handful of fresh parsley and salt
-Preparation
Clean and cut the cuttlefish into small pieces
In a large skillet add a little oil and when hot
add the cuttlefish
Cook 5 minutes and add the garlic and
parsley sauteacute and add the wine
Allow 10 minutes more to heat until tender
Using a fork puncture to check and if
necessary leave a little more Season with salt Serve hot
Bravas
KristaCC BY 20
-Ingredients
bull 1 kg irregularly cut and fried potatoes
bull 1 onion
bull 2 cloves of garlic
bull A pinch of chilli powder
bull 1 tablespoon paprika
bull 2 chopped tomatoes
bull Oil
bull Salt
-Preparation
Heat a little oil in a pan fry the onion garlic and chilli until the onion softens
Add the paprika and stir
Add the tomatoes and bring to a simmer
then cook the whole mixture for about 20 minutes until you have a thick paste
Season well and if you prefer a smooth sauce whip it in the mixer
Pour over the fried potatoes and serve immediately
Xana Albir
Joseacute Aragoacute
Nuria Besoacute
Francesc Garciacutea
Jose Hornero
Joan Pallardoacute
Aitana Rivas
Sebastiaacuten Rodriacuteguez
Mariacutea Soriano
-Preparation
Heat the oil in a paella salt and sauteacute the monkfish
crayfish and prawns When they are done take it out and keep them for later
Add the squid and cuttlefish and fry until golden brown
Add some garlic the grated tomato and some paprika Cook for a few minutes
Add the noodles and fry them lightly until brown
Put the monkfish crayfish and prawns back (decorate it your way)
Add the broth to just cover the noodles and add the saffron Cook until the broth evaporates
All i Pebre
Robyn Lee CC BY-NC-ND 20
-Ingredients
bull 1 kg of Eels
bull 4 cloves of garlicbull 1 paprika spoonful
bull 2 cayenne peppersbull 3 potatoes (cut irregularly)
bull olive oil
bull salt
bull 60 g of Almonds
bull 2 fried bread slices
bull peppercorns
-Preparation
First in a pan with hot oil fry the garlic unpeeled with
the paprika and the cayenne pepper
Add triscadas potatoes sauteacute cover with water and
boil them for ten minutes
Add the clean and chopped eels Season and put it
over medium heat for another ten minutes
Make a mixture with the almonds peppercorns and
the fried bread in a mortar and add it too Let cook
over medium heat for about 5 - 10 minutes salt to taste and serve
Valencian Hervido
JaulaDeArdilla CC BY-NC-ND 20
-Ingredients
bull 4 potatoes or 1 per person
bull 3 big carrots
bull 400 g green beans
bull 1 big onion
bull Salt
bull olive oil and vinegar for dressing
-Preparation
o First wash and peel the potatoes carrots and beans by removing the side hair strand
o Then chop the vegetables and put them in
a pot cover with water and add salt to your liking
o Finally put it on the fire and when it breaks to
boil leave 20 minutes or until the potato is tender
o Serve seasoned with oil and vinegar
Montaditos
Quail egg piquillo Iberian ham andand Iberian ham manchego cheese
Graham Stanley CC BY 20
Goat cheese with tomato Chicken and vegetable
and vegetable mix garlic sauce
Dave Shea (CC BY-NC-ND 20)
Fried Anchovies
Kake CC BY-NC-SA 20
-Ingredients
bull frac12kg fresh anchovies
bull flour
bull saltbull olive oil
-Preparation Start by cleaning the anchovies remove the head guts
and bones (we remove the bones as we prefer the
texture but for a more crispy texture they can be left in)
Heat a pan with olive oil in it for frying
Coat each anchovy in flour
When the oil is very hot start adding the anchovies
taking care to ensure that they donrsquot stick together
Leave to fry in the oil until very crispy ndash approximately
5-10 minutes
Remove from the pan and place on a paper towel to
absorb the excess oil
Add salt and serve warm
Shrimp cocktail
Jon Sullivan CC0 10
-Ingredients
12 cooked and peeled shrimp
3 hearts of palm
1 cup of chopped fresh lettuce
4 cherry tomatoes ( use them to decorate)
2 tbsps of capers
23 cup of mayonnaise
2 tbsps of ketchup sauce
1 tsp of Brandy
frac12 tsp of ground black (or white) pepper
-Preparation
Start preparing the cocktail sauce by mixing the
mayonnaise ketchup Brandy and ground pepper in
a bowl and stirring it until it becomes a homogenous pink sauce
To assemble this tapa start with a tablespoon of cocktail sauce in the bottom of the glass
Cover it with a bed of lettuce arrange the hearts of
palm (in slices) on top and surround the trim of the
glass with shrimp pour the remaining cocktail sauce over and top it with capers
To finish it I add two tomatoes to decorate
Gazpacho (Liquid salad)
Tamorlan CC BY-SA 30
-Ingredients
1 kilo of ripe tomatoes
1 green pepper (Italian type)
1 piece of cucumber (about four fingers wide)
1 small onion
1 slice of bread
1 clove of garlic
3 tablespoons olive oil
3 tablespoons white wine vinegar
Salt
-Preparationo Fill a 6-quart pot halfway full of water set over high heat and bring to a boil
o Make an X with a paring knife on the bottom of the tomatoes Drop the
tomatoes into the boiling water for 15 seconds remove and transfer to
an ice bath and allow to cool until able to handle approximately 1 minute Remove and pat dry
o Peel core and seed the tomatoes When seeding the tomatoes place
the seeds and pulp into a fine mesh strainer set over a bowl in order to
catch the juice Press as much of the juice through as possible and then add enough bottled tomato juice to bring the total to 1 cup
o Place the tomatoes and juice into a large mixing bowl Add the
cucumber bell pepper red onion garlic clove olive oil lime juice
balsamic vinegar Worcestershire cumin salt and pepper and stir to combine
o Transfer 1 12 cups of the mixture to a blender and whip for 15 to 20
seconds on high speed Return the pureed mixture to the bowl and stir to combine
o Cover and chill for at least 2 hours Serve with chiffonade of basil
Cuttlefish in white wine
Gerard cohen CC-BY-SA-30
-Ingredients
2 cuttlefish
extra virgin olive oil
4 cloves of garlic
1 Glass of white wine
a handful of fresh parsley and salt
-Preparation
Clean and cut the cuttlefish into small pieces
In a large skillet add a little oil and when hot
add the cuttlefish
Cook 5 minutes and add the garlic and
parsley sauteacute and add the wine
Allow 10 minutes more to heat until tender
Using a fork puncture to check and if
necessary leave a little more Season with salt Serve hot
Bravas
KristaCC BY 20
-Ingredients
bull 1 kg irregularly cut and fried potatoes
bull 1 onion
bull 2 cloves of garlic
bull A pinch of chilli powder
bull 1 tablespoon paprika
bull 2 chopped tomatoes
bull Oil
bull Salt
-Preparation
Heat a little oil in a pan fry the onion garlic and chilli until the onion softens
Add the paprika and stir
Add the tomatoes and bring to a simmer
then cook the whole mixture for about 20 minutes until you have a thick paste
Season well and if you prefer a smooth sauce whip it in the mixer
Pour over the fried potatoes and serve immediately
Xana Albir
Joseacute Aragoacute
Nuria Besoacute
Francesc Garciacutea
Jose Hornero
Joan Pallardoacute
Aitana Rivas
Sebastiaacuten Rodriacuteguez
Mariacutea Soriano
All i Pebre
Robyn Lee CC BY-NC-ND 20
-Ingredients
bull 1 kg of Eels
bull 4 cloves of garlicbull 1 paprika spoonful
bull 2 cayenne peppersbull 3 potatoes (cut irregularly)
bull olive oil
bull salt
bull 60 g of Almonds
bull 2 fried bread slices
bull peppercorns
-Preparation
First in a pan with hot oil fry the garlic unpeeled with
the paprika and the cayenne pepper
Add triscadas potatoes sauteacute cover with water and
boil them for ten minutes
Add the clean and chopped eels Season and put it
over medium heat for another ten minutes
Make a mixture with the almonds peppercorns and
the fried bread in a mortar and add it too Let cook
over medium heat for about 5 - 10 minutes salt to taste and serve
Valencian Hervido
JaulaDeArdilla CC BY-NC-ND 20
-Ingredients
bull 4 potatoes or 1 per person
bull 3 big carrots
bull 400 g green beans
bull 1 big onion
bull Salt
bull olive oil and vinegar for dressing
-Preparation
o First wash and peel the potatoes carrots and beans by removing the side hair strand
o Then chop the vegetables and put them in
a pot cover with water and add salt to your liking
o Finally put it on the fire and when it breaks to
boil leave 20 minutes or until the potato is tender
o Serve seasoned with oil and vinegar
Montaditos
Quail egg piquillo Iberian ham andand Iberian ham manchego cheese
Graham Stanley CC BY 20
Goat cheese with tomato Chicken and vegetable
and vegetable mix garlic sauce
Dave Shea (CC BY-NC-ND 20)
Fried Anchovies
Kake CC BY-NC-SA 20
-Ingredients
bull frac12kg fresh anchovies
bull flour
bull saltbull olive oil
-Preparation Start by cleaning the anchovies remove the head guts
and bones (we remove the bones as we prefer the
texture but for a more crispy texture they can be left in)
Heat a pan with olive oil in it for frying
Coat each anchovy in flour
When the oil is very hot start adding the anchovies
taking care to ensure that they donrsquot stick together
Leave to fry in the oil until very crispy ndash approximately
5-10 minutes
Remove from the pan and place on a paper towel to
absorb the excess oil
Add salt and serve warm
Shrimp cocktail
Jon Sullivan CC0 10
-Ingredients
12 cooked and peeled shrimp
3 hearts of palm
1 cup of chopped fresh lettuce
4 cherry tomatoes ( use them to decorate)
2 tbsps of capers
23 cup of mayonnaise
2 tbsps of ketchup sauce
1 tsp of Brandy
frac12 tsp of ground black (or white) pepper
-Preparation
Start preparing the cocktail sauce by mixing the
mayonnaise ketchup Brandy and ground pepper in
a bowl and stirring it until it becomes a homogenous pink sauce
To assemble this tapa start with a tablespoon of cocktail sauce in the bottom of the glass
Cover it with a bed of lettuce arrange the hearts of
palm (in slices) on top and surround the trim of the
glass with shrimp pour the remaining cocktail sauce over and top it with capers
To finish it I add two tomatoes to decorate
Gazpacho (Liquid salad)
Tamorlan CC BY-SA 30
-Ingredients
1 kilo of ripe tomatoes
1 green pepper (Italian type)
1 piece of cucumber (about four fingers wide)
1 small onion
1 slice of bread
1 clove of garlic
3 tablespoons olive oil
3 tablespoons white wine vinegar
Salt
-Preparationo Fill a 6-quart pot halfway full of water set over high heat and bring to a boil
o Make an X with a paring knife on the bottom of the tomatoes Drop the
tomatoes into the boiling water for 15 seconds remove and transfer to
an ice bath and allow to cool until able to handle approximately 1 minute Remove and pat dry
o Peel core and seed the tomatoes When seeding the tomatoes place
the seeds and pulp into a fine mesh strainer set over a bowl in order to
catch the juice Press as much of the juice through as possible and then add enough bottled tomato juice to bring the total to 1 cup
o Place the tomatoes and juice into a large mixing bowl Add the
cucumber bell pepper red onion garlic clove olive oil lime juice
balsamic vinegar Worcestershire cumin salt and pepper and stir to combine
o Transfer 1 12 cups of the mixture to a blender and whip for 15 to 20
seconds on high speed Return the pureed mixture to the bowl and stir to combine
o Cover and chill for at least 2 hours Serve with chiffonade of basil
Cuttlefish in white wine
Gerard cohen CC-BY-SA-30
-Ingredients
2 cuttlefish
extra virgin olive oil
4 cloves of garlic
1 Glass of white wine
a handful of fresh parsley and salt
-Preparation
Clean and cut the cuttlefish into small pieces
In a large skillet add a little oil and when hot
add the cuttlefish
Cook 5 minutes and add the garlic and
parsley sauteacute and add the wine
Allow 10 minutes more to heat until tender
Using a fork puncture to check and if
necessary leave a little more Season with salt Serve hot
Bravas
KristaCC BY 20
-Ingredients
bull 1 kg irregularly cut and fried potatoes
bull 1 onion
bull 2 cloves of garlic
bull A pinch of chilli powder
bull 1 tablespoon paprika
bull 2 chopped tomatoes
bull Oil
bull Salt
-Preparation
Heat a little oil in a pan fry the onion garlic and chilli until the onion softens
Add the paprika and stir
Add the tomatoes and bring to a simmer
then cook the whole mixture for about 20 minutes until you have a thick paste
Season well and if you prefer a smooth sauce whip it in the mixer
Pour over the fried potatoes and serve immediately
Xana Albir
Joseacute Aragoacute
Nuria Besoacute
Francesc Garciacutea
Jose Hornero
Joan Pallardoacute
Aitana Rivas
Sebastiaacuten Rodriacuteguez
Mariacutea Soriano
-Ingredients
bull 1 kg of Eels
bull 4 cloves of garlicbull 1 paprika spoonful
bull 2 cayenne peppersbull 3 potatoes (cut irregularly)
bull olive oil
bull salt
bull 60 g of Almonds
bull 2 fried bread slices
bull peppercorns
-Preparation
First in a pan with hot oil fry the garlic unpeeled with
the paprika and the cayenne pepper
Add triscadas potatoes sauteacute cover with water and
boil them for ten minutes
Add the clean and chopped eels Season and put it
over medium heat for another ten minutes
Make a mixture with the almonds peppercorns and
the fried bread in a mortar and add it too Let cook
over medium heat for about 5 - 10 minutes salt to taste and serve
Valencian Hervido
JaulaDeArdilla CC BY-NC-ND 20
-Ingredients
bull 4 potatoes or 1 per person
bull 3 big carrots
bull 400 g green beans
bull 1 big onion
bull Salt
bull olive oil and vinegar for dressing
-Preparation
o First wash and peel the potatoes carrots and beans by removing the side hair strand
o Then chop the vegetables and put them in
a pot cover with water and add salt to your liking
o Finally put it on the fire and when it breaks to
boil leave 20 minutes or until the potato is tender
o Serve seasoned with oil and vinegar
Montaditos
Quail egg piquillo Iberian ham andand Iberian ham manchego cheese
Graham Stanley CC BY 20
Goat cheese with tomato Chicken and vegetable
and vegetable mix garlic sauce
Dave Shea (CC BY-NC-ND 20)
Fried Anchovies
Kake CC BY-NC-SA 20
-Ingredients
bull frac12kg fresh anchovies
bull flour
bull saltbull olive oil
-Preparation Start by cleaning the anchovies remove the head guts
and bones (we remove the bones as we prefer the
texture but for a more crispy texture they can be left in)
Heat a pan with olive oil in it for frying
Coat each anchovy in flour
When the oil is very hot start adding the anchovies
taking care to ensure that they donrsquot stick together
Leave to fry in the oil until very crispy ndash approximately
5-10 minutes
Remove from the pan and place on a paper towel to
absorb the excess oil
Add salt and serve warm
Shrimp cocktail
Jon Sullivan CC0 10
-Ingredients
12 cooked and peeled shrimp
3 hearts of palm
1 cup of chopped fresh lettuce
4 cherry tomatoes ( use them to decorate)
2 tbsps of capers
23 cup of mayonnaise
2 tbsps of ketchup sauce
1 tsp of Brandy
frac12 tsp of ground black (or white) pepper
-Preparation
Start preparing the cocktail sauce by mixing the
mayonnaise ketchup Brandy and ground pepper in
a bowl and stirring it until it becomes a homogenous pink sauce
To assemble this tapa start with a tablespoon of cocktail sauce in the bottom of the glass
Cover it with a bed of lettuce arrange the hearts of
palm (in slices) on top and surround the trim of the
glass with shrimp pour the remaining cocktail sauce over and top it with capers
To finish it I add two tomatoes to decorate
Gazpacho (Liquid salad)
Tamorlan CC BY-SA 30
-Ingredients
1 kilo of ripe tomatoes
1 green pepper (Italian type)
1 piece of cucumber (about four fingers wide)
1 small onion
1 slice of bread
1 clove of garlic
3 tablespoons olive oil
3 tablespoons white wine vinegar
Salt
-Preparationo Fill a 6-quart pot halfway full of water set over high heat and bring to a boil
o Make an X with a paring knife on the bottom of the tomatoes Drop the
tomatoes into the boiling water for 15 seconds remove and transfer to
an ice bath and allow to cool until able to handle approximately 1 minute Remove and pat dry
o Peel core and seed the tomatoes When seeding the tomatoes place
the seeds and pulp into a fine mesh strainer set over a bowl in order to
catch the juice Press as much of the juice through as possible and then add enough bottled tomato juice to bring the total to 1 cup
o Place the tomatoes and juice into a large mixing bowl Add the
cucumber bell pepper red onion garlic clove olive oil lime juice
balsamic vinegar Worcestershire cumin salt and pepper and stir to combine
o Transfer 1 12 cups of the mixture to a blender and whip for 15 to 20
seconds on high speed Return the pureed mixture to the bowl and stir to combine
o Cover and chill for at least 2 hours Serve with chiffonade of basil
Cuttlefish in white wine
Gerard cohen CC-BY-SA-30
-Ingredients
2 cuttlefish
extra virgin olive oil
4 cloves of garlic
1 Glass of white wine
a handful of fresh parsley and salt
-Preparation
Clean and cut the cuttlefish into small pieces
In a large skillet add a little oil and when hot
add the cuttlefish
Cook 5 minutes and add the garlic and
parsley sauteacute and add the wine
Allow 10 minutes more to heat until tender
Using a fork puncture to check and if
necessary leave a little more Season with salt Serve hot
Bravas
KristaCC BY 20
-Ingredients
bull 1 kg irregularly cut and fried potatoes
bull 1 onion
bull 2 cloves of garlic
bull A pinch of chilli powder
bull 1 tablespoon paprika
bull 2 chopped tomatoes
bull Oil
bull Salt
-Preparation
Heat a little oil in a pan fry the onion garlic and chilli until the onion softens
Add the paprika and stir
Add the tomatoes and bring to a simmer
then cook the whole mixture for about 20 minutes until you have a thick paste
Season well and if you prefer a smooth sauce whip it in the mixer
Pour over the fried potatoes and serve immediately
Xana Albir
Joseacute Aragoacute
Nuria Besoacute
Francesc Garciacutea
Jose Hornero
Joan Pallardoacute
Aitana Rivas
Sebastiaacuten Rodriacuteguez
Mariacutea Soriano
-Preparation
First in a pan with hot oil fry the garlic unpeeled with
the paprika and the cayenne pepper
Add triscadas potatoes sauteacute cover with water and
boil them for ten minutes
Add the clean and chopped eels Season and put it
over medium heat for another ten minutes
Make a mixture with the almonds peppercorns and
the fried bread in a mortar and add it too Let cook
over medium heat for about 5 - 10 minutes salt to taste and serve
Valencian Hervido
JaulaDeArdilla CC BY-NC-ND 20
-Ingredients
bull 4 potatoes or 1 per person
bull 3 big carrots
bull 400 g green beans
bull 1 big onion
bull Salt
bull olive oil and vinegar for dressing
-Preparation
o First wash and peel the potatoes carrots and beans by removing the side hair strand
o Then chop the vegetables and put them in
a pot cover with water and add salt to your liking
o Finally put it on the fire and when it breaks to
boil leave 20 minutes or until the potato is tender
o Serve seasoned with oil and vinegar
Montaditos
Quail egg piquillo Iberian ham andand Iberian ham manchego cheese
Graham Stanley CC BY 20
Goat cheese with tomato Chicken and vegetable
and vegetable mix garlic sauce
Dave Shea (CC BY-NC-ND 20)
Fried Anchovies
Kake CC BY-NC-SA 20
-Ingredients
bull frac12kg fresh anchovies
bull flour
bull saltbull olive oil
-Preparation Start by cleaning the anchovies remove the head guts
and bones (we remove the bones as we prefer the
texture but for a more crispy texture they can be left in)
Heat a pan with olive oil in it for frying
Coat each anchovy in flour
When the oil is very hot start adding the anchovies
taking care to ensure that they donrsquot stick together
Leave to fry in the oil until very crispy ndash approximately
5-10 minutes
Remove from the pan and place on a paper towel to
absorb the excess oil
Add salt and serve warm
Shrimp cocktail
Jon Sullivan CC0 10
-Ingredients
12 cooked and peeled shrimp
3 hearts of palm
1 cup of chopped fresh lettuce
4 cherry tomatoes ( use them to decorate)
2 tbsps of capers
23 cup of mayonnaise
2 tbsps of ketchup sauce
1 tsp of Brandy
frac12 tsp of ground black (or white) pepper
-Preparation
Start preparing the cocktail sauce by mixing the
mayonnaise ketchup Brandy and ground pepper in
a bowl and stirring it until it becomes a homogenous pink sauce
To assemble this tapa start with a tablespoon of cocktail sauce in the bottom of the glass
Cover it with a bed of lettuce arrange the hearts of
palm (in slices) on top and surround the trim of the
glass with shrimp pour the remaining cocktail sauce over and top it with capers
To finish it I add two tomatoes to decorate
Gazpacho (Liquid salad)
Tamorlan CC BY-SA 30
-Ingredients
1 kilo of ripe tomatoes
1 green pepper (Italian type)
1 piece of cucumber (about four fingers wide)
1 small onion
1 slice of bread
1 clove of garlic
3 tablespoons olive oil
3 tablespoons white wine vinegar
Salt
-Preparationo Fill a 6-quart pot halfway full of water set over high heat and bring to a boil
o Make an X with a paring knife on the bottom of the tomatoes Drop the
tomatoes into the boiling water for 15 seconds remove and transfer to
an ice bath and allow to cool until able to handle approximately 1 minute Remove and pat dry
o Peel core and seed the tomatoes When seeding the tomatoes place
the seeds and pulp into a fine mesh strainer set over a bowl in order to
catch the juice Press as much of the juice through as possible and then add enough bottled tomato juice to bring the total to 1 cup
o Place the tomatoes and juice into a large mixing bowl Add the
cucumber bell pepper red onion garlic clove olive oil lime juice
balsamic vinegar Worcestershire cumin salt and pepper and stir to combine
o Transfer 1 12 cups of the mixture to a blender and whip for 15 to 20
seconds on high speed Return the pureed mixture to the bowl and stir to combine
o Cover and chill for at least 2 hours Serve with chiffonade of basil
Cuttlefish in white wine
Gerard cohen CC-BY-SA-30
-Ingredients
2 cuttlefish
extra virgin olive oil
4 cloves of garlic
1 Glass of white wine
a handful of fresh parsley and salt
-Preparation
Clean and cut the cuttlefish into small pieces
In a large skillet add a little oil and when hot
add the cuttlefish
Cook 5 minutes and add the garlic and
parsley sauteacute and add the wine
Allow 10 minutes more to heat until tender
Using a fork puncture to check and if
necessary leave a little more Season with salt Serve hot
Bravas
KristaCC BY 20
-Ingredients
bull 1 kg irregularly cut and fried potatoes
bull 1 onion
bull 2 cloves of garlic
bull A pinch of chilli powder
bull 1 tablespoon paprika
bull 2 chopped tomatoes
bull Oil
bull Salt
-Preparation
Heat a little oil in a pan fry the onion garlic and chilli until the onion softens
Add the paprika and stir
Add the tomatoes and bring to a simmer
then cook the whole mixture for about 20 minutes until you have a thick paste
Season well and if you prefer a smooth sauce whip it in the mixer
Pour over the fried potatoes and serve immediately
Xana Albir
Joseacute Aragoacute
Nuria Besoacute
Francesc Garciacutea
Jose Hornero
Joan Pallardoacute
Aitana Rivas
Sebastiaacuten Rodriacuteguez
Mariacutea Soriano
Valencian Hervido
JaulaDeArdilla CC BY-NC-ND 20
-Ingredients
bull 4 potatoes or 1 per person
bull 3 big carrots
bull 400 g green beans
bull 1 big onion
bull Salt
bull olive oil and vinegar for dressing
-Preparation
o First wash and peel the potatoes carrots and beans by removing the side hair strand
o Then chop the vegetables and put them in
a pot cover with water and add salt to your liking
o Finally put it on the fire and when it breaks to
boil leave 20 minutes or until the potato is tender
o Serve seasoned with oil and vinegar
Montaditos
Quail egg piquillo Iberian ham andand Iberian ham manchego cheese
Graham Stanley CC BY 20
Goat cheese with tomato Chicken and vegetable
and vegetable mix garlic sauce
Dave Shea (CC BY-NC-ND 20)
Fried Anchovies
Kake CC BY-NC-SA 20
-Ingredients
bull frac12kg fresh anchovies
bull flour
bull saltbull olive oil
-Preparation Start by cleaning the anchovies remove the head guts
and bones (we remove the bones as we prefer the
texture but for a more crispy texture they can be left in)
Heat a pan with olive oil in it for frying
Coat each anchovy in flour
When the oil is very hot start adding the anchovies
taking care to ensure that they donrsquot stick together
Leave to fry in the oil until very crispy ndash approximately
5-10 minutes
Remove from the pan and place on a paper towel to
absorb the excess oil
Add salt and serve warm
Shrimp cocktail
Jon Sullivan CC0 10
-Ingredients
12 cooked and peeled shrimp
3 hearts of palm
1 cup of chopped fresh lettuce
4 cherry tomatoes ( use them to decorate)
2 tbsps of capers
23 cup of mayonnaise
2 tbsps of ketchup sauce
1 tsp of Brandy
frac12 tsp of ground black (or white) pepper
-Preparation
Start preparing the cocktail sauce by mixing the
mayonnaise ketchup Brandy and ground pepper in
a bowl and stirring it until it becomes a homogenous pink sauce
To assemble this tapa start with a tablespoon of cocktail sauce in the bottom of the glass
Cover it with a bed of lettuce arrange the hearts of
palm (in slices) on top and surround the trim of the
glass with shrimp pour the remaining cocktail sauce over and top it with capers
To finish it I add two tomatoes to decorate
Gazpacho (Liquid salad)
Tamorlan CC BY-SA 30
-Ingredients
1 kilo of ripe tomatoes
1 green pepper (Italian type)
1 piece of cucumber (about four fingers wide)
1 small onion
1 slice of bread
1 clove of garlic
3 tablespoons olive oil
3 tablespoons white wine vinegar
Salt
-Preparationo Fill a 6-quart pot halfway full of water set over high heat and bring to a boil
o Make an X with a paring knife on the bottom of the tomatoes Drop the
tomatoes into the boiling water for 15 seconds remove and transfer to
an ice bath and allow to cool until able to handle approximately 1 minute Remove and pat dry
o Peel core and seed the tomatoes When seeding the tomatoes place
the seeds and pulp into a fine mesh strainer set over a bowl in order to
catch the juice Press as much of the juice through as possible and then add enough bottled tomato juice to bring the total to 1 cup
o Place the tomatoes and juice into a large mixing bowl Add the
cucumber bell pepper red onion garlic clove olive oil lime juice
balsamic vinegar Worcestershire cumin salt and pepper and stir to combine
o Transfer 1 12 cups of the mixture to a blender and whip for 15 to 20
seconds on high speed Return the pureed mixture to the bowl and stir to combine
o Cover and chill for at least 2 hours Serve with chiffonade of basil
Cuttlefish in white wine
Gerard cohen CC-BY-SA-30
-Ingredients
2 cuttlefish
extra virgin olive oil
4 cloves of garlic
1 Glass of white wine
a handful of fresh parsley and salt
-Preparation
Clean and cut the cuttlefish into small pieces
In a large skillet add a little oil and when hot
add the cuttlefish
Cook 5 minutes and add the garlic and
parsley sauteacute and add the wine
Allow 10 minutes more to heat until tender
Using a fork puncture to check and if
necessary leave a little more Season with salt Serve hot
Bravas
KristaCC BY 20
-Ingredients
bull 1 kg irregularly cut and fried potatoes
bull 1 onion
bull 2 cloves of garlic
bull A pinch of chilli powder
bull 1 tablespoon paprika
bull 2 chopped tomatoes
bull Oil
bull Salt
-Preparation
Heat a little oil in a pan fry the onion garlic and chilli until the onion softens
Add the paprika and stir
Add the tomatoes and bring to a simmer
then cook the whole mixture for about 20 minutes until you have a thick paste
Season well and if you prefer a smooth sauce whip it in the mixer
Pour over the fried potatoes and serve immediately
Xana Albir
Joseacute Aragoacute
Nuria Besoacute
Francesc Garciacutea
Jose Hornero
Joan Pallardoacute
Aitana Rivas
Sebastiaacuten Rodriacuteguez
Mariacutea Soriano
-Ingredients
bull 4 potatoes or 1 per person
bull 3 big carrots
bull 400 g green beans
bull 1 big onion
bull Salt
bull olive oil and vinegar for dressing
-Preparation
o First wash and peel the potatoes carrots and beans by removing the side hair strand
o Then chop the vegetables and put them in
a pot cover with water and add salt to your liking
o Finally put it on the fire and when it breaks to
boil leave 20 minutes or until the potato is tender
o Serve seasoned with oil and vinegar
Montaditos
Quail egg piquillo Iberian ham andand Iberian ham manchego cheese
Graham Stanley CC BY 20
Goat cheese with tomato Chicken and vegetable
and vegetable mix garlic sauce
Dave Shea (CC BY-NC-ND 20)
Fried Anchovies
Kake CC BY-NC-SA 20
-Ingredients
bull frac12kg fresh anchovies
bull flour
bull saltbull olive oil
-Preparation Start by cleaning the anchovies remove the head guts
and bones (we remove the bones as we prefer the
texture but for a more crispy texture they can be left in)
Heat a pan with olive oil in it for frying
Coat each anchovy in flour
When the oil is very hot start adding the anchovies
taking care to ensure that they donrsquot stick together
Leave to fry in the oil until very crispy ndash approximately
5-10 minutes
Remove from the pan and place on a paper towel to
absorb the excess oil
Add salt and serve warm
Shrimp cocktail
Jon Sullivan CC0 10
-Ingredients
12 cooked and peeled shrimp
3 hearts of palm
1 cup of chopped fresh lettuce
4 cherry tomatoes ( use them to decorate)
2 tbsps of capers
23 cup of mayonnaise
2 tbsps of ketchup sauce
1 tsp of Brandy
frac12 tsp of ground black (or white) pepper
-Preparation
Start preparing the cocktail sauce by mixing the
mayonnaise ketchup Brandy and ground pepper in
a bowl and stirring it until it becomes a homogenous pink sauce
To assemble this tapa start with a tablespoon of cocktail sauce in the bottom of the glass
Cover it with a bed of lettuce arrange the hearts of
palm (in slices) on top and surround the trim of the
glass with shrimp pour the remaining cocktail sauce over and top it with capers
To finish it I add two tomatoes to decorate
Gazpacho (Liquid salad)
Tamorlan CC BY-SA 30
-Ingredients
1 kilo of ripe tomatoes
1 green pepper (Italian type)
1 piece of cucumber (about four fingers wide)
1 small onion
1 slice of bread
1 clove of garlic
3 tablespoons olive oil
3 tablespoons white wine vinegar
Salt
-Preparationo Fill a 6-quart pot halfway full of water set over high heat and bring to a boil
o Make an X with a paring knife on the bottom of the tomatoes Drop the
tomatoes into the boiling water for 15 seconds remove and transfer to
an ice bath and allow to cool until able to handle approximately 1 minute Remove and pat dry
o Peel core and seed the tomatoes When seeding the tomatoes place
the seeds and pulp into a fine mesh strainer set over a bowl in order to
catch the juice Press as much of the juice through as possible and then add enough bottled tomato juice to bring the total to 1 cup
o Place the tomatoes and juice into a large mixing bowl Add the
cucumber bell pepper red onion garlic clove olive oil lime juice
balsamic vinegar Worcestershire cumin salt and pepper and stir to combine
o Transfer 1 12 cups of the mixture to a blender and whip for 15 to 20
seconds on high speed Return the pureed mixture to the bowl and stir to combine
o Cover and chill for at least 2 hours Serve with chiffonade of basil
Cuttlefish in white wine
Gerard cohen CC-BY-SA-30
-Ingredients
2 cuttlefish
extra virgin olive oil
4 cloves of garlic
1 Glass of white wine
a handful of fresh parsley and salt
-Preparation
Clean and cut the cuttlefish into small pieces
In a large skillet add a little oil and when hot
add the cuttlefish
Cook 5 minutes and add the garlic and
parsley sauteacute and add the wine
Allow 10 minutes more to heat until tender
Using a fork puncture to check and if
necessary leave a little more Season with salt Serve hot
Bravas
KristaCC BY 20
-Ingredients
bull 1 kg irregularly cut and fried potatoes
bull 1 onion
bull 2 cloves of garlic
bull A pinch of chilli powder
bull 1 tablespoon paprika
bull 2 chopped tomatoes
bull Oil
bull Salt
-Preparation
Heat a little oil in a pan fry the onion garlic and chilli until the onion softens
Add the paprika and stir
Add the tomatoes and bring to a simmer
then cook the whole mixture for about 20 minutes until you have a thick paste
Season well and if you prefer a smooth sauce whip it in the mixer
Pour over the fried potatoes and serve immediately
Xana Albir
Joseacute Aragoacute
Nuria Besoacute
Francesc Garciacutea
Jose Hornero
Joan Pallardoacute
Aitana Rivas
Sebastiaacuten Rodriacuteguez
Mariacutea Soriano
-Preparation
o First wash and peel the potatoes carrots and beans by removing the side hair strand
o Then chop the vegetables and put them in
a pot cover with water and add salt to your liking
o Finally put it on the fire and when it breaks to
boil leave 20 minutes or until the potato is tender
o Serve seasoned with oil and vinegar
Montaditos
Quail egg piquillo Iberian ham andand Iberian ham manchego cheese
Graham Stanley CC BY 20
Goat cheese with tomato Chicken and vegetable
and vegetable mix garlic sauce
Dave Shea (CC BY-NC-ND 20)
Fried Anchovies
Kake CC BY-NC-SA 20
-Ingredients
bull frac12kg fresh anchovies
bull flour
bull saltbull olive oil
-Preparation Start by cleaning the anchovies remove the head guts
and bones (we remove the bones as we prefer the
texture but for a more crispy texture they can be left in)
Heat a pan with olive oil in it for frying
Coat each anchovy in flour
When the oil is very hot start adding the anchovies
taking care to ensure that they donrsquot stick together
Leave to fry in the oil until very crispy ndash approximately
5-10 minutes
Remove from the pan and place on a paper towel to
absorb the excess oil
Add salt and serve warm
Shrimp cocktail
Jon Sullivan CC0 10
-Ingredients
12 cooked and peeled shrimp
3 hearts of palm
1 cup of chopped fresh lettuce
4 cherry tomatoes ( use them to decorate)
2 tbsps of capers
23 cup of mayonnaise
2 tbsps of ketchup sauce
1 tsp of Brandy
frac12 tsp of ground black (or white) pepper
-Preparation
Start preparing the cocktail sauce by mixing the
mayonnaise ketchup Brandy and ground pepper in
a bowl and stirring it until it becomes a homogenous pink sauce
To assemble this tapa start with a tablespoon of cocktail sauce in the bottom of the glass
Cover it with a bed of lettuce arrange the hearts of
palm (in slices) on top and surround the trim of the
glass with shrimp pour the remaining cocktail sauce over and top it with capers
To finish it I add two tomatoes to decorate
Gazpacho (Liquid salad)
Tamorlan CC BY-SA 30
-Ingredients
1 kilo of ripe tomatoes
1 green pepper (Italian type)
1 piece of cucumber (about four fingers wide)
1 small onion
1 slice of bread
1 clove of garlic
3 tablespoons olive oil
3 tablespoons white wine vinegar
Salt
-Preparationo Fill a 6-quart pot halfway full of water set over high heat and bring to a boil
o Make an X with a paring knife on the bottom of the tomatoes Drop the
tomatoes into the boiling water for 15 seconds remove and transfer to
an ice bath and allow to cool until able to handle approximately 1 minute Remove and pat dry
o Peel core and seed the tomatoes When seeding the tomatoes place
the seeds and pulp into a fine mesh strainer set over a bowl in order to
catch the juice Press as much of the juice through as possible and then add enough bottled tomato juice to bring the total to 1 cup
o Place the tomatoes and juice into a large mixing bowl Add the
cucumber bell pepper red onion garlic clove olive oil lime juice
balsamic vinegar Worcestershire cumin salt and pepper and stir to combine
o Transfer 1 12 cups of the mixture to a blender and whip for 15 to 20
seconds on high speed Return the pureed mixture to the bowl and stir to combine
o Cover and chill for at least 2 hours Serve with chiffonade of basil
Cuttlefish in white wine
Gerard cohen CC-BY-SA-30
-Ingredients
2 cuttlefish
extra virgin olive oil
4 cloves of garlic
1 Glass of white wine
a handful of fresh parsley and salt
-Preparation
Clean and cut the cuttlefish into small pieces
In a large skillet add a little oil and when hot
add the cuttlefish
Cook 5 minutes and add the garlic and
parsley sauteacute and add the wine
Allow 10 minutes more to heat until tender
Using a fork puncture to check and if
necessary leave a little more Season with salt Serve hot
Bravas
KristaCC BY 20
-Ingredients
bull 1 kg irregularly cut and fried potatoes
bull 1 onion
bull 2 cloves of garlic
bull A pinch of chilli powder
bull 1 tablespoon paprika
bull 2 chopped tomatoes
bull Oil
bull Salt
-Preparation
Heat a little oil in a pan fry the onion garlic and chilli until the onion softens
Add the paprika and stir
Add the tomatoes and bring to a simmer
then cook the whole mixture for about 20 minutes until you have a thick paste
Season well and if you prefer a smooth sauce whip it in the mixer
Pour over the fried potatoes and serve immediately
Xana Albir
Joseacute Aragoacute
Nuria Besoacute
Francesc Garciacutea
Jose Hornero
Joan Pallardoacute
Aitana Rivas
Sebastiaacuten Rodriacuteguez
Mariacutea Soriano
Montaditos
Quail egg piquillo Iberian ham andand Iberian ham manchego cheese
Graham Stanley CC BY 20
Goat cheese with tomato Chicken and vegetable
and vegetable mix garlic sauce
Dave Shea (CC BY-NC-ND 20)
Fried Anchovies
Kake CC BY-NC-SA 20
-Ingredients
bull frac12kg fresh anchovies
bull flour
bull saltbull olive oil
-Preparation Start by cleaning the anchovies remove the head guts
and bones (we remove the bones as we prefer the
texture but for a more crispy texture they can be left in)
Heat a pan with olive oil in it for frying
Coat each anchovy in flour
When the oil is very hot start adding the anchovies
taking care to ensure that they donrsquot stick together
Leave to fry in the oil until very crispy ndash approximately
5-10 minutes
Remove from the pan and place on a paper towel to
absorb the excess oil
Add salt and serve warm
Shrimp cocktail
Jon Sullivan CC0 10
-Ingredients
12 cooked and peeled shrimp
3 hearts of palm
1 cup of chopped fresh lettuce
4 cherry tomatoes ( use them to decorate)
2 tbsps of capers
23 cup of mayonnaise
2 tbsps of ketchup sauce
1 tsp of Brandy
frac12 tsp of ground black (or white) pepper
-Preparation
Start preparing the cocktail sauce by mixing the
mayonnaise ketchup Brandy and ground pepper in
a bowl and stirring it until it becomes a homogenous pink sauce
To assemble this tapa start with a tablespoon of cocktail sauce in the bottom of the glass
Cover it with a bed of lettuce arrange the hearts of
palm (in slices) on top and surround the trim of the
glass with shrimp pour the remaining cocktail sauce over and top it with capers
To finish it I add two tomatoes to decorate
Gazpacho (Liquid salad)
Tamorlan CC BY-SA 30
-Ingredients
1 kilo of ripe tomatoes
1 green pepper (Italian type)
1 piece of cucumber (about four fingers wide)
1 small onion
1 slice of bread
1 clove of garlic
3 tablespoons olive oil
3 tablespoons white wine vinegar
Salt
-Preparationo Fill a 6-quart pot halfway full of water set over high heat and bring to a boil
o Make an X with a paring knife on the bottom of the tomatoes Drop the
tomatoes into the boiling water for 15 seconds remove and transfer to
an ice bath and allow to cool until able to handle approximately 1 minute Remove and pat dry
o Peel core and seed the tomatoes When seeding the tomatoes place
the seeds and pulp into a fine mesh strainer set over a bowl in order to
catch the juice Press as much of the juice through as possible and then add enough bottled tomato juice to bring the total to 1 cup
o Place the tomatoes and juice into a large mixing bowl Add the
cucumber bell pepper red onion garlic clove olive oil lime juice
balsamic vinegar Worcestershire cumin salt and pepper and stir to combine
o Transfer 1 12 cups of the mixture to a blender and whip for 15 to 20
seconds on high speed Return the pureed mixture to the bowl and stir to combine
o Cover and chill for at least 2 hours Serve with chiffonade of basil
Cuttlefish in white wine
Gerard cohen CC-BY-SA-30
-Ingredients
2 cuttlefish
extra virgin olive oil
4 cloves of garlic
1 Glass of white wine
a handful of fresh parsley and salt
-Preparation
Clean and cut the cuttlefish into small pieces
In a large skillet add a little oil and when hot
add the cuttlefish
Cook 5 minutes and add the garlic and
parsley sauteacute and add the wine
Allow 10 minutes more to heat until tender
Using a fork puncture to check and if
necessary leave a little more Season with salt Serve hot
Bravas
KristaCC BY 20
-Ingredients
bull 1 kg irregularly cut and fried potatoes
bull 1 onion
bull 2 cloves of garlic
bull A pinch of chilli powder
bull 1 tablespoon paprika
bull 2 chopped tomatoes
bull Oil
bull Salt
-Preparation
Heat a little oil in a pan fry the onion garlic and chilli until the onion softens
Add the paprika and stir
Add the tomatoes and bring to a simmer
then cook the whole mixture for about 20 minutes until you have a thick paste
Season well and if you prefer a smooth sauce whip it in the mixer
Pour over the fried potatoes and serve immediately
Xana Albir
Joseacute Aragoacute
Nuria Besoacute
Francesc Garciacutea
Jose Hornero
Joan Pallardoacute
Aitana Rivas
Sebastiaacuten Rodriacuteguez
Mariacutea Soriano
Goat cheese with tomato Chicken and vegetable
and vegetable mix garlic sauce
Dave Shea (CC BY-NC-ND 20)
Fried Anchovies
Kake CC BY-NC-SA 20
-Ingredients
bull frac12kg fresh anchovies
bull flour
bull saltbull olive oil
-Preparation Start by cleaning the anchovies remove the head guts
and bones (we remove the bones as we prefer the
texture but for a more crispy texture they can be left in)
Heat a pan with olive oil in it for frying
Coat each anchovy in flour
When the oil is very hot start adding the anchovies
taking care to ensure that they donrsquot stick together
Leave to fry in the oil until very crispy ndash approximately
5-10 minutes
Remove from the pan and place on a paper towel to
absorb the excess oil
Add salt and serve warm
Shrimp cocktail
Jon Sullivan CC0 10
-Ingredients
12 cooked and peeled shrimp
3 hearts of palm
1 cup of chopped fresh lettuce
4 cherry tomatoes ( use them to decorate)
2 tbsps of capers
23 cup of mayonnaise
2 tbsps of ketchup sauce
1 tsp of Brandy
frac12 tsp of ground black (or white) pepper
-Preparation
Start preparing the cocktail sauce by mixing the
mayonnaise ketchup Brandy and ground pepper in
a bowl and stirring it until it becomes a homogenous pink sauce
To assemble this tapa start with a tablespoon of cocktail sauce in the bottom of the glass
Cover it with a bed of lettuce arrange the hearts of
palm (in slices) on top and surround the trim of the
glass with shrimp pour the remaining cocktail sauce over and top it with capers
To finish it I add two tomatoes to decorate
Gazpacho (Liquid salad)
Tamorlan CC BY-SA 30
-Ingredients
1 kilo of ripe tomatoes
1 green pepper (Italian type)
1 piece of cucumber (about four fingers wide)
1 small onion
1 slice of bread
1 clove of garlic
3 tablespoons olive oil
3 tablespoons white wine vinegar
Salt
-Preparationo Fill a 6-quart pot halfway full of water set over high heat and bring to a boil
o Make an X with a paring knife on the bottom of the tomatoes Drop the
tomatoes into the boiling water for 15 seconds remove and transfer to
an ice bath and allow to cool until able to handle approximately 1 minute Remove and pat dry
o Peel core and seed the tomatoes When seeding the tomatoes place
the seeds and pulp into a fine mesh strainer set over a bowl in order to
catch the juice Press as much of the juice through as possible and then add enough bottled tomato juice to bring the total to 1 cup
o Place the tomatoes and juice into a large mixing bowl Add the
cucumber bell pepper red onion garlic clove olive oil lime juice
balsamic vinegar Worcestershire cumin salt and pepper and stir to combine
o Transfer 1 12 cups of the mixture to a blender and whip for 15 to 20
seconds on high speed Return the pureed mixture to the bowl and stir to combine
o Cover and chill for at least 2 hours Serve with chiffonade of basil
Cuttlefish in white wine
Gerard cohen CC-BY-SA-30
-Ingredients
2 cuttlefish
extra virgin olive oil
4 cloves of garlic
1 Glass of white wine
a handful of fresh parsley and salt
-Preparation
Clean and cut the cuttlefish into small pieces
In a large skillet add a little oil and when hot
add the cuttlefish
Cook 5 minutes and add the garlic and
parsley sauteacute and add the wine
Allow 10 minutes more to heat until tender
Using a fork puncture to check and if
necessary leave a little more Season with salt Serve hot
Bravas
KristaCC BY 20
-Ingredients
bull 1 kg irregularly cut and fried potatoes
bull 1 onion
bull 2 cloves of garlic
bull A pinch of chilli powder
bull 1 tablespoon paprika
bull 2 chopped tomatoes
bull Oil
bull Salt
-Preparation
Heat a little oil in a pan fry the onion garlic and chilli until the onion softens
Add the paprika and stir
Add the tomatoes and bring to a simmer
then cook the whole mixture for about 20 minutes until you have a thick paste
Season well and if you prefer a smooth sauce whip it in the mixer
Pour over the fried potatoes and serve immediately
Xana Albir
Joseacute Aragoacute
Nuria Besoacute
Francesc Garciacutea
Jose Hornero
Joan Pallardoacute
Aitana Rivas
Sebastiaacuten Rodriacuteguez
Mariacutea Soriano
Fried Anchovies
Kake CC BY-NC-SA 20
-Ingredients
bull frac12kg fresh anchovies
bull flour
bull saltbull olive oil
-Preparation Start by cleaning the anchovies remove the head guts
and bones (we remove the bones as we prefer the
texture but for a more crispy texture they can be left in)
Heat a pan with olive oil in it for frying
Coat each anchovy in flour
When the oil is very hot start adding the anchovies
taking care to ensure that they donrsquot stick together
Leave to fry in the oil until very crispy ndash approximately
5-10 minutes
Remove from the pan and place on a paper towel to
absorb the excess oil
Add salt and serve warm
Shrimp cocktail
Jon Sullivan CC0 10
-Ingredients
12 cooked and peeled shrimp
3 hearts of palm
1 cup of chopped fresh lettuce
4 cherry tomatoes ( use them to decorate)
2 tbsps of capers
23 cup of mayonnaise
2 tbsps of ketchup sauce
1 tsp of Brandy
frac12 tsp of ground black (or white) pepper
-Preparation
Start preparing the cocktail sauce by mixing the
mayonnaise ketchup Brandy and ground pepper in
a bowl and stirring it until it becomes a homogenous pink sauce
To assemble this tapa start with a tablespoon of cocktail sauce in the bottom of the glass
Cover it with a bed of lettuce arrange the hearts of
palm (in slices) on top and surround the trim of the
glass with shrimp pour the remaining cocktail sauce over and top it with capers
To finish it I add two tomatoes to decorate
Gazpacho (Liquid salad)
Tamorlan CC BY-SA 30
-Ingredients
1 kilo of ripe tomatoes
1 green pepper (Italian type)
1 piece of cucumber (about four fingers wide)
1 small onion
1 slice of bread
1 clove of garlic
3 tablespoons olive oil
3 tablespoons white wine vinegar
Salt
-Preparationo Fill a 6-quart pot halfway full of water set over high heat and bring to a boil
o Make an X with a paring knife on the bottom of the tomatoes Drop the
tomatoes into the boiling water for 15 seconds remove and transfer to
an ice bath and allow to cool until able to handle approximately 1 minute Remove and pat dry
o Peel core and seed the tomatoes When seeding the tomatoes place
the seeds and pulp into a fine mesh strainer set over a bowl in order to
catch the juice Press as much of the juice through as possible and then add enough bottled tomato juice to bring the total to 1 cup
o Place the tomatoes and juice into a large mixing bowl Add the
cucumber bell pepper red onion garlic clove olive oil lime juice
balsamic vinegar Worcestershire cumin salt and pepper and stir to combine
o Transfer 1 12 cups of the mixture to a blender and whip for 15 to 20
seconds on high speed Return the pureed mixture to the bowl and stir to combine
o Cover and chill for at least 2 hours Serve with chiffonade of basil
Cuttlefish in white wine
Gerard cohen CC-BY-SA-30
-Ingredients
2 cuttlefish
extra virgin olive oil
4 cloves of garlic
1 Glass of white wine
a handful of fresh parsley and salt
-Preparation
Clean and cut the cuttlefish into small pieces
In a large skillet add a little oil and when hot
add the cuttlefish
Cook 5 minutes and add the garlic and
parsley sauteacute and add the wine
Allow 10 minutes more to heat until tender
Using a fork puncture to check and if
necessary leave a little more Season with salt Serve hot
Bravas
KristaCC BY 20
-Ingredients
bull 1 kg irregularly cut and fried potatoes
bull 1 onion
bull 2 cloves of garlic
bull A pinch of chilli powder
bull 1 tablespoon paprika
bull 2 chopped tomatoes
bull Oil
bull Salt
-Preparation
Heat a little oil in a pan fry the onion garlic and chilli until the onion softens
Add the paprika and stir
Add the tomatoes and bring to a simmer
then cook the whole mixture for about 20 minutes until you have a thick paste
Season well and if you prefer a smooth sauce whip it in the mixer
Pour over the fried potatoes and serve immediately
Xana Albir
Joseacute Aragoacute
Nuria Besoacute
Francesc Garciacutea
Jose Hornero
Joan Pallardoacute
Aitana Rivas
Sebastiaacuten Rodriacuteguez
Mariacutea Soriano
-Ingredients
bull frac12kg fresh anchovies
bull flour
bull saltbull olive oil
-Preparation Start by cleaning the anchovies remove the head guts
and bones (we remove the bones as we prefer the
texture but for a more crispy texture they can be left in)
Heat a pan with olive oil in it for frying
Coat each anchovy in flour
When the oil is very hot start adding the anchovies
taking care to ensure that they donrsquot stick together
Leave to fry in the oil until very crispy ndash approximately
5-10 minutes
Remove from the pan and place on a paper towel to
absorb the excess oil
Add salt and serve warm
Shrimp cocktail
Jon Sullivan CC0 10
-Ingredients
12 cooked and peeled shrimp
3 hearts of palm
1 cup of chopped fresh lettuce
4 cherry tomatoes ( use them to decorate)
2 tbsps of capers
23 cup of mayonnaise
2 tbsps of ketchup sauce
1 tsp of Brandy
frac12 tsp of ground black (or white) pepper
-Preparation
Start preparing the cocktail sauce by mixing the
mayonnaise ketchup Brandy and ground pepper in
a bowl and stirring it until it becomes a homogenous pink sauce
To assemble this tapa start with a tablespoon of cocktail sauce in the bottom of the glass
Cover it with a bed of lettuce arrange the hearts of
palm (in slices) on top and surround the trim of the
glass with shrimp pour the remaining cocktail sauce over and top it with capers
To finish it I add two tomatoes to decorate
Gazpacho (Liquid salad)
Tamorlan CC BY-SA 30
-Ingredients
1 kilo of ripe tomatoes
1 green pepper (Italian type)
1 piece of cucumber (about four fingers wide)
1 small onion
1 slice of bread
1 clove of garlic
3 tablespoons olive oil
3 tablespoons white wine vinegar
Salt
-Preparationo Fill a 6-quart pot halfway full of water set over high heat and bring to a boil
o Make an X with a paring knife on the bottom of the tomatoes Drop the
tomatoes into the boiling water for 15 seconds remove and transfer to
an ice bath and allow to cool until able to handle approximately 1 minute Remove and pat dry
o Peel core and seed the tomatoes When seeding the tomatoes place
the seeds and pulp into a fine mesh strainer set over a bowl in order to
catch the juice Press as much of the juice through as possible and then add enough bottled tomato juice to bring the total to 1 cup
o Place the tomatoes and juice into a large mixing bowl Add the
cucumber bell pepper red onion garlic clove olive oil lime juice
balsamic vinegar Worcestershire cumin salt and pepper and stir to combine
o Transfer 1 12 cups of the mixture to a blender and whip for 15 to 20
seconds on high speed Return the pureed mixture to the bowl and stir to combine
o Cover and chill for at least 2 hours Serve with chiffonade of basil
Cuttlefish in white wine
Gerard cohen CC-BY-SA-30
-Ingredients
2 cuttlefish
extra virgin olive oil
4 cloves of garlic
1 Glass of white wine
a handful of fresh parsley and salt
-Preparation
Clean and cut the cuttlefish into small pieces
In a large skillet add a little oil and when hot
add the cuttlefish
Cook 5 minutes and add the garlic and
parsley sauteacute and add the wine
Allow 10 minutes more to heat until tender
Using a fork puncture to check and if
necessary leave a little more Season with salt Serve hot
Bravas
KristaCC BY 20
-Ingredients
bull 1 kg irregularly cut and fried potatoes
bull 1 onion
bull 2 cloves of garlic
bull A pinch of chilli powder
bull 1 tablespoon paprika
bull 2 chopped tomatoes
bull Oil
bull Salt
-Preparation
Heat a little oil in a pan fry the onion garlic and chilli until the onion softens
Add the paprika and stir
Add the tomatoes and bring to a simmer
then cook the whole mixture for about 20 minutes until you have a thick paste
Season well and if you prefer a smooth sauce whip it in the mixer
Pour over the fried potatoes and serve immediately
Xana Albir
Joseacute Aragoacute
Nuria Besoacute
Francesc Garciacutea
Jose Hornero
Joan Pallardoacute
Aitana Rivas
Sebastiaacuten Rodriacuteguez
Mariacutea Soriano
-Preparation Start by cleaning the anchovies remove the head guts
and bones (we remove the bones as we prefer the
texture but for a more crispy texture they can be left in)
Heat a pan with olive oil in it for frying
Coat each anchovy in flour
When the oil is very hot start adding the anchovies
taking care to ensure that they donrsquot stick together
Leave to fry in the oil until very crispy ndash approximately
5-10 minutes
Remove from the pan and place on a paper towel to
absorb the excess oil
Add salt and serve warm
Shrimp cocktail
Jon Sullivan CC0 10
-Ingredients
12 cooked and peeled shrimp
3 hearts of palm
1 cup of chopped fresh lettuce
4 cherry tomatoes ( use them to decorate)
2 tbsps of capers
23 cup of mayonnaise
2 tbsps of ketchup sauce
1 tsp of Brandy
frac12 tsp of ground black (or white) pepper
-Preparation
Start preparing the cocktail sauce by mixing the
mayonnaise ketchup Brandy and ground pepper in
a bowl and stirring it until it becomes a homogenous pink sauce
To assemble this tapa start with a tablespoon of cocktail sauce in the bottom of the glass
Cover it with a bed of lettuce arrange the hearts of
palm (in slices) on top and surround the trim of the
glass with shrimp pour the remaining cocktail sauce over and top it with capers
To finish it I add two tomatoes to decorate
Gazpacho (Liquid salad)
Tamorlan CC BY-SA 30
-Ingredients
1 kilo of ripe tomatoes
1 green pepper (Italian type)
1 piece of cucumber (about four fingers wide)
1 small onion
1 slice of bread
1 clove of garlic
3 tablespoons olive oil
3 tablespoons white wine vinegar
Salt
-Preparationo Fill a 6-quart pot halfway full of water set over high heat and bring to a boil
o Make an X with a paring knife on the bottom of the tomatoes Drop the
tomatoes into the boiling water for 15 seconds remove and transfer to
an ice bath and allow to cool until able to handle approximately 1 minute Remove and pat dry
o Peel core and seed the tomatoes When seeding the tomatoes place
the seeds and pulp into a fine mesh strainer set over a bowl in order to
catch the juice Press as much of the juice through as possible and then add enough bottled tomato juice to bring the total to 1 cup
o Place the tomatoes and juice into a large mixing bowl Add the
cucumber bell pepper red onion garlic clove olive oil lime juice
balsamic vinegar Worcestershire cumin salt and pepper and stir to combine
o Transfer 1 12 cups of the mixture to a blender and whip for 15 to 20
seconds on high speed Return the pureed mixture to the bowl and stir to combine
o Cover and chill for at least 2 hours Serve with chiffonade of basil
Cuttlefish in white wine
Gerard cohen CC-BY-SA-30
-Ingredients
2 cuttlefish
extra virgin olive oil
4 cloves of garlic
1 Glass of white wine
a handful of fresh parsley and salt
-Preparation
Clean and cut the cuttlefish into small pieces
In a large skillet add a little oil and when hot
add the cuttlefish
Cook 5 minutes and add the garlic and
parsley sauteacute and add the wine
Allow 10 minutes more to heat until tender
Using a fork puncture to check and if
necessary leave a little more Season with salt Serve hot
Bravas
KristaCC BY 20
-Ingredients
bull 1 kg irregularly cut and fried potatoes
bull 1 onion
bull 2 cloves of garlic
bull A pinch of chilli powder
bull 1 tablespoon paprika
bull 2 chopped tomatoes
bull Oil
bull Salt
-Preparation
Heat a little oil in a pan fry the onion garlic and chilli until the onion softens
Add the paprika and stir
Add the tomatoes and bring to a simmer
then cook the whole mixture for about 20 minutes until you have a thick paste
Season well and if you prefer a smooth sauce whip it in the mixer
Pour over the fried potatoes and serve immediately
Xana Albir
Joseacute Aragoacute
Nuria Besoacute
Francesc Garciacutea
Jose Hornero
Joan Pallardoacute
Aitana Rivas
Sebastiaacuten Rodriacuteguez
Mariacutea Soriano
Shrimp cocktail
Jon Sullivan CC0 10
-Ingredients
12 cooked and peeled shrimp
3 hearts of palm
1 cup of chopped fresh lettuce
4 cherry tomatoes ( use them to decorate)
2 tbsps of capers
23 cup of mayonnaise
2 tbsps of ketchup sauce
1 tsp of Brandy
frac12 tsp of ground black (or white) pepper
-Preparation
Start preparing the cocktail sauce by mixing the
mayonnaise ketchup Brandy and ground pepper in
a bowl and stirring it until it becomes a homogenous pink sauce
To assemble this tapa start with a tablespoon of cocktail sauce in the bottom of the glass
Cover it with a bed of lettuce arrange the hearts of
palm (in slices) on top and surround the trim of the
glass with shrimp pour the remaining cocktail sauce over and top it with capers
To finish it I add two tomatoes to decorate
Gazpacho (Liquid salad)
Tamorlan CC BY-SA 30
-Ingredients
1 kilo of ripe tomatoes
1 green pepper (Italian type)
1 piece of cucumber (about four fingers wide)
1 small onion
1 slice of bread
1 clove of garlic
3 tablespoons olive oil
3 tablespoons white wine vinegar
Salt
-Preparationo Fill a 6-quart pot halfway full of water set over high heat and bring to a boil
o Make an X with a paring knife on the bottom of the tomatoes Drop the
tomatoes into the boiling water for 15 seconds remove and transfer to
an ice bath and allow to cool until able to handle approximately 1 minute Remove and pat dry
o Peel core and seed the tomatoes When seeding the tomatoes place
the seeds and pulp into a fine mesh strainer set over a bowl in order to
catch the juice Press as much of the juice through as possible and then add enough bottled tomato juice to bring the total to 1 cup
o Place the tomatoes and juice into a large mixing bowl Add the
cucumber bell pepper red onion garlic clove olive oil lime juice
balsamic vinegar Worcestershire cumin salt and pepper and stir to combine
o Transfer 1 12 cups of the mixture to a blender and whip for 15 to 20
seconds on high speed Return the pureed mixture to the bowl and stir to combine
o Cover and chill for at least 2 hours Serve with chiffonade of basil
Cuttlefish in white wine
Gerard cohen CC-BY-SA-30
-Ingredients
2 cuttlefish
extra virgin olive oil
4 cloves of garlic
1 Glass of white wine
a handful of fresh parsley and salt
-Preparation
Clean and cut the cuttlefish into small pieces
In a large skillet add a little oil and when hot
add the cuttlefish
Cook 5 minutes and add the garlic and
parsley sauteacute and add the wine
Allow 10 minutes more to heat until tender
Using a fork puncture to check and if
necessary leave a little more Season with salt Serve hot
Bravas
KristaCC BY 20
-Ingredients
bull 1 kg irregularly cut and fried potatoes
bull 1 onion
bull 2 cloves of garlic
bull A pinch of chilli powder
bull 1 tablespoon paprika
bull 2 chopped tomatoes
bull Oil
bull Salt
-Preparation
Heat a little oil in a pan fry the onion garlic and chilli until the onion softens
Add the paprika and stir
Add the tomatoes and bring to a simmer
then cook the whole mixture for about 20 minutes until you have a thick paste
Season well and if you prefer a smooth sauce whip it in the mixer
Pour over the fried potatoes and serve immediately
Xana Albir
Joseacute Aragoacute
Nuria Besoacute
Francesc Garciacutea
Jose Hornero
Joan Pallardoacute
Aitana Rivas
Sebastiaacuten Rodriacuteguez
Mariacutea Soriano
-Ingredients
12 cooked and peeled shrimp
3 hearts of palm
1 cup of chopped fresh lettuce
4 cherry tomatoes ( use them to decorate)
2 tbsps of capers
23 cup of mayonnaise
2 tbsps of ketchup sauce
1 tsp of Brandy
frac12 tsp of ground black (or white) pepper
-Preparation
Start preparing the cocktail sauce by mixing the
mayonnaise ketchup Brandy and ground pepper in
a bowl and stirring it until it becomes a homogenous pink sauce
To assemble this tapa start with a tablespoon of cocktail sauce in the bottom of the glass
Cover it with a bed of lettuce arrange the hearts of
palm (in slices) on top and surround the trim of the
glass with shrimp pour the remaining cocktail sauce over and top it with capers
To finish it I add two tomatoes to decorate
Gazpacho (Liquid salad)
Tamorlan CC BY-SA 30
-Ingredients
1 kilo of ripe tomatoes
1 green pepper (Italian type)
1 piece of cucumber (about four fingers wide)
1 small onion
1 slice of bread
1 clove of garlic
3 tablespoons olive oil
3 tablespoons white wine vinegar
Salt
-Preparationo Fill a 6-quart pot halfway full of water set over high heat and bring to a boil
o Make an X with a paring knife on the bottom of the tomatoes Drop the
tomatoes into the boiling water for 15 seconds remove and transfer to
an ice bath and allow to cool until able to handle approximately 1 minute Remove and pat dry
o Peel core and seed the tomatoes When seeding the tomatoes place
the seeds and pulp into a fine mesh strainer set over a bowl in order to
catch the juice Press as much of the juice through as possible and then add enough bottled tomato juice to bring the total to 1 cup
o Place the tomatoes and juice into a large mixing bowl Add the
cucumber bell pepper red onion garlic clove olive oil lime juice
balsamic vinegar Worcestershire cumin salt and pepper and stir to combine
o Transfer 1 12 cups of the mixture to a blender and whip for 15 to 20
seconds on high speed Return the pureed mixture to the bowl and stir to combine
o Cover and chill for at least 2 hours Serve with chiffonade of basil
Cuttlefish in white wine
Gerard cohen CC-BY-SA-30
-Ingredients
2 cuttlefish
extra virgin olive oil
4 cloves of garlic
1 Glass of white wine
a handful of fresh parsley and salt
-Preparation
Clean and cut the cuttlefish into small pieces
In a large skillet add a little oil and when hot
add the cuttlefish
Cook 5 minutes and add the garlic and
parsley sauteacute and add the wine
Allow 10 minutes more to heat until tender
Using a fork puncture to check and if
necessary leave a little more Season with salt Serve hot
Bravas
KristaCC BY 20
-Ingredients
bull 1 kg irregularly cut and fried potatoes
bull 1 onion
bull 2 cloves of garlic
bull A pinch of chilli powder
bull 1 tablespoon paprika
bull 2 chopped tomatoes
bull Oil
bull Salt
-Preparation
Heat a little oil in a pan fry the onion garlic and chilli until the onion softens
Add the paprika and stir
Add the tomatoes and bring to a simmer
then cook the whole mixture for about 20 minutes until you have a thick paste
Season well and if you prefer a smooth sauce whip it in the mixer
Pour over the fried potatoes and serve immediately
Xana Albir
Joseacute Aragoacute
Nuria Besoacute
Francesc Garciacutea
Jose Hornero
Joan Pallardoacute
Aitana Rivas
Sebastiaacuten Rodriacuteguez
Mariacutea Soriano
-Preparation
Start preparing the cocktail sauce by mixing the
mayonnaise ketchup Brandy and ground pepper in
a bowl and stirring it until it becomes a homogenous pink sauce
To assemble this tapa start with a tablespoon of cocktail sauce in the bottom of the glass
Cover it with a bed of lettuce arrange the hearts of
palm (in slices) on top and surround the trim of the
glass with shrimp pour the remaining cocktail sauce over and top it with capers
To finish it I add two tomatoes to decorate
Gazpacho (Liquid salad)
Tamorlan CC BY-SA 30
-Ingredients
1 kilo of ripe tomatoes
1 green pepper (Italian type)
1 piece of cucumber (about four fingers wide)
1 small onion
1 slice of bread
1 clove of garlic
3 tablespoons olive oil
3 tablespoons white wine vinegar
Salt
-Preparationo Fill a 6-quart pot halfway full of water set over high heat and bring to a boil
o Make an X with a paring knife on the bottom of the tomatoes Drop the
tomatoes into the boiling water for 15 seconds remove and transfer to
an ice bath and allow to cool until able to handle approximately 1 minute Remove and pat dry
o Peel core and seed the tomatoes When seeding the tomatoes place
the seeds and pulp into a fine mesh strainer set over a bowl in order to
catch the juice Press as much of the juice through as possible and then add enough bottled tomato juice to bring the total to 1 cup
o Place the tomatoes and juice into a large mixing bowl Add the
cucumber bell pepper red onion garlic clove olive oil lime juice
balsamic vinegar Worcestershire cumin salt and pepper and stir to combine
o Transfer 1 12 cups of the mixture to a blender and whip for 15 to 20
seconds on high speed Return the pureed mixture to the bowl and stir to combine
o Cover and chill for at least 2 hours Serve with chiffonade of basil
Cuttlefish in white wine
Gerard cohen CC-BY-SA-30
-Ingredients
2 cuttlefish
extra virgin olive oil
4 cloves of garlic
1 Glass of white wine
a handful of fresh parsley and salt
-Preparation
Clean and cut the cuttlefish into small pieces
In a large skillet add a little oil and when hot
add the cuttlefish
Cook 5 minutes and add the garlic and
parsley sauteacute and add the wine
Allow 10 minutes more to heat until tender
Using a fork puncture to check and if
necessary leave a little more Season with salt Serve hot
Bravas
KristaCC BY 20
-Ingredients
bull 1 kg irregularly cut and fried potatoes
bull 1 onion
bull 2 cloves of garlic
bull A pinch of chilli powder
bull 1 tablespoon paprika
bull 2 chopped tomatoes
bull Oil
bull Salt
-Preparation
Heat a little oil in a pan fry the onion garlic and chilli until the onion softens
Add the paprika and stir
Add the tomatoes and bring to a simmer
then cook the whole mixture for about 20 minutes until you have a thick paste
Season well and if you prefer a smooth sauce whip it in the mixer
Pour over the fried potatoes and serve immediately
Xana Albir
Joseacute Aragoacute
Nuria Besoacute
Francesc Garciacutea
Jose Hornero
Joan Pallardoacute
Aitana Rivas
Sebastiaacuten Rodriacuteguez
Mariacutea Soriano
Gazpacho (Liquid salad)
Tamorlan CC BY-SA 30
-Ingredients
1 kilo of ripe tomatoes
1 green pepper (Italian type)
1 piece of cucumber (about four fingers wide)
1 small onion
1 slice of bread
1 clove of garlic
3 tablespoons olive oil
3 tablespoons white wine vinegar
Salt
-Preparationo Fill a 6-quart pot halfway full of water set over high heat and bring to a boil
o Make an X with a paring knife on the bottom of the tomatoes Drop the
tomatoes into the boiling water for 15 seconds remove and transfer to
an ice bath and allow to cool until able to handle approximately 1 minute Remove and pat dry
o Peel core and seed the tomatoes When seeding the tomatoes place
the seeds and pulp into a fine mesh strainer set over a bowl in order to
catch the juice Press as much of the juice through as possible and then add enough bottled tomato juice to bring the total to 1 cup
o Place the tomatoes and juice into a large mixing bowl Add the
cucumber bell pepper red onion garlic clove olive oil lime juice
balsamic vinegar Worcestershire cumin salt and pepper and stir to combine
o Transfer 1 12 cups of the mixture to a blender and whip for 15 to 20
seconds on high speed Return the pureed mixture to the bowl and stir to combine
o Cover and chill for at least 2 hours Serve with chiffonade of basil
Cuttlefish in white wine
Gerard cohen CC-BY-SA-30
-Ingredients
2 cuttlefish
extra virgin olive oil
4 cloves of garlic
1 Glass of white wine
a handful of fresh parsley and salt
-Preparation
Clean and cut the cuttlefish into small pieces
In a large skillet add a little oil and when hot
add the cuttlefish
Cook 5 minutes and add the garlic and
parsley sauteacute and add the wine
Allow 10 minutes more to heat until tender
Using a fork puncture to check and if
necessary leave a little more Season with salt Serve hot
Bravas
KristaCC BY 20
-Ingredients
bull 1 kg irregularly cut and fried potatoes
bull 1 onion
bull 2 cloves of garlic
bull A pinch of chilli powder
bull 1 tablespoon paprika
bull 2 chopped tomatoes
bull Oil
bull Salt
-Preparation
Heat a little oil in a pan fry the onion garlic and chilli until the onion softens
Add the paprika and stir
Add the tomatoes and bring to a simmer
then cook the whole mixture for about 20 minutes until you have a thick paste
Season well and if you prefer a smooth sauce whip it in the mixer
Pour over the fried potatoes and serve immediately
Xana Albir
Joseacute Aragoacute
Nuria Besoacute
Francesc Garciacutea
Jose Hornero
Joan Pallardoacute
Aitana Rivas
Sebastiaacuten Rodriacuteguez
Mariacutea Soriano
-Ingredients
1 kilo of ripe tomatoes
1 green pepper (Italian type)
1 piece of cucumber (about four fingers wide)
1 small onion
1 slice of bread
1 clove of garlic
3 tablespoons olive oil
3 tablespoons white wine vinegar
Salt
-Preparationo Fill a 6-quart pot halfway full of water set over high heat and bring to a boil
o Make an X with a paring knife on the bottom of the tomatoes Drop the
tomatoes into the boiling water for 15 seconds remove and transfer to
an ice bath and allow to cool until able to handle approximately 1 minute Remove and pat dry
o Peel core and seed the tomatoes When seeding the tomatoes place
the seeds and pulp into a fine mesh strainer set over a bowl in order to
catch the juice Press as much of the juice through as possible and then add enough bottled tomato juice to bring the total to 1 cup
o Place the tomatoes and juice into a large mixing bowl Add the
cucumber bell pepper red onion garlic clove olive oil lime juice
balsamic vinegar Worcestershire cumin salt and pepper and stir to combine
o Transfer 1 12 cups of the mixture to a blender and whip for 15 to 20
seconds on high speed Return the pureed mixture to the bowl and stir to combine
o Cover and chill for at least 2 hours Serve with chiffonade of basil
Cuttlefish in white wine
Gerard cohen CC-BY-SA-30
-Ingredients
2 cuttlefish
extra virgin olive oil
4 cloves of garlic
1 Glass of white wine
a handful of fresh parsley and salt
-Preparation
Clean and cut the cuttlefish into small pieces
In a large skillet add a little oil and when hot
add the cuttlefish
Cook 5 minutes and add the garlic and
parsley sauteacute and add the wine
Allow 10 minutes more to heat until tender
Using a fork puncture to check and if
necessary leave a little more Season with salt Serve hot
Bravas
KristaCC BY 20
-Ingredients
bull 1 kg irregularly cut and fried potatoes
bull 1 onion
bull 2 cloves of garlic
bull A pinch of chilli powder
bull 1 tablespoon paprika
bull 2 chopped tomatoes
bull Oil
bull Salt
-Preparation
Heat a little oil in a pan fry the onion garlic and chilli until the onion softens
Add the paprika and stir
Add the tomatoes and bring to a simmer
then cook the whole mixture for about 20 minutes until you have a thick paste
Season well and if you prefer a smooth sauce whip it in the mixer
Pour over the fried potatoes and serve immediately
Xana Albir
Joseacute Aragoacute
Nuria Besoacute
Francesc Garciacutea
Jose Hornero
Joan Pallardoacute
Aitana Rivas
Sebastiaacuten Rodriacuteguez
Mariacutea Soriano
-Preparationo Fill a 6-quart pot halfway full of water set over high heat and bring to a boil
o Make an X with a paring knife on the bottom of the tomatoes Drop the
tomatoes into the boiling water for 15 seconds remove and transfer to
an ice bath and allow to cool until able to handle approximately 1 minute Remove and pat dry
o Peel core and seed the tomatoes When seeding the tomatoes place
the seeds and pulp into a fine mesh strainer set over a bowl in order to
catch the juice Press as much of the juice through as possible and then add enough bottled tomato juice to bring the total to 1 cup
o Place the tomatoes and juice into a large mixing bowl Add the
cucumber bell pepper red onion garlic clove olive oil lime juice
balsamic vinegar Worcestershire cumin salt and pepper and stir to combine
o Transfer 1 12 cups of the mixture to a blender and whip for 15 to 20
seconds on high speed Return the pureed mixture to the bowl and stir to combine
o Cover and chill for at least 2 hours Serve with chiffonade of basil
Cuttlefish in white wine
Gerard cohen CC-BY-SA-30
-Ingredients
2 cuttlefish
extra virgin olive oil
4 cloves of garlic
1 Glass of white wine
a handful of fresh parsley and salt
-Preparation
Clean and cut the cuttlefish into small pieces
In a large skillet add a little oil and when hot
add the cuttlefish
Cook 5 minutes and add the garlic and
parsley sauteacute and add the wine
Allow 10 minutes more to heat until tender
Using a fork puncture to check and if
necessary leave a little more Season with salt Serve hot
Bravas
KristaCC BY 20
-Ingredients
bull 1 kg irregularly cut and fried potatoes
bull 1 onion
bull 2 cloves of garlic
bull A pinch of chilli powder
bull 1 tablespoon paprika
bull 2 chopped tomatoes
bull Oil
bull Salt
-Preparation
Heat a little oil in a pan fry the onion garlic and chilli until the onion softens
Add the paprika and stir
Add the tomatoes and bring to a simmer
then cook the whole mixture for about 20 minutes until you have a thick paste
Season well and if you prefer a smooth sauce whip it in the mixer
Pour over the fried potatoes and serve immediately
Xana Albir
Joseacute Aragoacute
Nuria Besoacute
Francesc Garciacutea
Jose Hornero
Joan Pallardoacute
Aitana Rivas
Sebastiaacuten Rodriacuteguez
Mariacutea Soriano
Cuttlefish in white wine
Gerard cohen CC-BY-SA-30
-Ingredients
2 cuttlefish
extra virgin olive oil
4 cloves of garlic
1 Glass of white wine
a handful of fresh parsley and salt
-Preparation
Clean and cut the cuttlefish into small pieces
In a large skillet add a little oil and when hot
add the cuttlefish
Cook 5 minutes and add the garlic and
parsley sauteacute and add the wine
Allow 10 minutes more to heat until tender
Using a fork puncture to check and if
necessary leave a little more Season with salt Serve hot
Bravas
KristaCC BY 20
-Ingredients
bull 1 kg irregularly cut and fried potatoes
bull 1 onion
bull 2 cloves of garlic
bull A pinch of chilli powder
bull 1 tablespoon paprika
bull 2 chopped tomatoes
bull Oil
bull Salt
-Preparation
Heat a little oil in a pan fry the onion garlic and chilli until the onion softens
Add the paprika and stir
Add the tomatoes and bring to a simmer
then cook the whole mixture for about 20 minutes until you have a thick paste
Season well and if you prefer a smooth sauce whip it in the mixer
Pour over the fried potatoes and serve immediately
Xana Albir
Joseacute Aragoacute
Nuria Besoacute
Francesc Garciacutea
Jose Hornero
Joan Pallardoacute
Aitana Rivas
Sebastiaacuten Rodriacuteguez
Mariacutea Soriano
-Ingredients
2 cuttlefish
extra virgin olive oil
4 cloves of garlic
1 Glass of white wine
a handful of fresh parsley and salt
-Preparation
Clean and cut the cuttlefish into small pieces
In a large skillet add a little oil and when hot
add the cuttlefish
Cook 5 minutes and add the garlic and
parsley sauteacute and add the wine
Allow 10 minutes more to heat until tender
Using a fork puncture to check and if
necessary leave a little more Season with salt Serve hot
Bravas
KristaCC BY 20
-Ingredients
bull 1 kg irregularly cut and fried potatoes
bull 1 onion
bull 2 cloves of garlic
bull A pinch of chilli powder
bull 1 tablespoon paprika
bull 2 chopped tomatoes
bull Oil
bull Salt
-Preparation
Heat a little oil in a pan fry the onion garlic and chilli until the onion softens
Add the paprika and stir
Add the tomatoes and bring to a simmer
then cook the whole mixture for about 20 minutes until you have a thick paste
Season well and if you prefer a smooth sauce whip it in the mixer
Pour over the fried potatoes and serve immediately
Xana Albir
Joseacute Aragoacute
Nuria Besoacute
Francesc Garciacutea
Jose Hornero
Joan Pallardoacute
Aitana Rivas
Sebastiaacuten Rodriacuteguez
Mariacutea Soriano
-Preparation
Clean and cut the cuttlefish into small pieces
In a large skillet add a little oil and when hot
add the cuttlefish
Cook 5 minutes and add the garlic and
parsley sauteacute and add the wine
Allow 10 minutes more to heat until tender
Using a fork puncture to check and if
necessary leave a little more Season with salt Serve hot
Bravas
KristaCC BY 20
-Ingredients
bull 1 kg irregularly cut and fried potatoes
bull 1 onion
bull 2 cloves of garlic
bull A pinch of chilli powder
bull 1 tablespoon paprika
bull 2 chopped tomatoes
bull Oil
bull Salt
-Preparation
Heat a little oil in a pan fry the onion garlic and chilli until the onion softens
Add the paprika and stir
Add the tomatoes and bring to a simmer
then cook the whole mixture for about 20 minutes until you have a thick paste
Season well and if you prefer a smooth sauce whip it in the mixer
Pour over the fried potatoes and serve immediately
Xana Albir
Joseacute Aragoacute
Nuria Besoacute
Francesc Garciacutea
Jose Hornero
Joan Pallardoacute
Aitana Rivas
Sebastiaacuten Rodriacuteguez
Mariacutea Soriano
Bravas
KristaCC BY 20
-Ingredients
bull 1 kg irregularly cut and fried potatoes
bull 1 onion
bull 2 cloves of garlic
bull A pinch of chilli powder
bull 1 tablespoon paprika
bull 2 chopped tomatoes
bull Oil
bull Salt
-Preparation
Heat a little oil in a pan fry the onion garlic and chilli until the onion softens
Add the paprika and stir
Add the tomatoes and bring to a simmer
then cook the whole mixture for about 20 minutes until you have a thick paste
Season well and if you prefer a smooth sauce whip it in the mixer
Pour over the fried potatoes and serve immediately
Xana Albir
Joseacute Aragoacute
Nuria Besoacute
Francesc Garciacutea
Jose Hornero
Joan Pallardoacute
Aitana Rivas
Sebastiaacuten Rodriacuteguez
Mariacutea Soriano
-Ingredients
bull 1 kg irregularly cut and fried potatoes
bull 1 onion
bull 2 cloves of garlic
bull A pinch of chilli powder
bull 1 tablespoon paprika
bull 2 chopped tomatoes
bull Oil
bull Salt
-Preparation
Heat a little oil in a pan fry the onion garlic and chilli until the onion softens
Add the paprika and stir
Add the tomatoes and bring to a simmer
then cook the whole mixture for about 20 minutes until you have a thick paste
Season well and if you prefer a smooth sauce whip it in the mixer
Pour over the fried potatoes and serve immediately
Xana Albir
Joseacute Aragoacute
Nuria Besoacute
Francesc Garciacutea
Jose Hornero
Joan Pallardoacute
Aitana Rivas
Sebastiaacuten Rodriacuteguez
Mariacutea Soriano
-Preparation
Heat a little oil in a pan fry the onion garlic and chilli until the onion softens
Add the paprika and stir
Add the tomatoes and bring to a simmer
then cook the whole mixture for about 20 minutes until you have a thick paste
Season well and if you prefer a smooth sauce whip it in the mixer
Pour over the fried potatoes and serve immediately
Xana Albir
Joseacute Aragoacute
Nuria Besoacute
Francesc Garciacutea
Jose Hornero
Joan Pallardoacute
Aitana Rivas
Sebastiaacuten Rodriacuteguez
Mariacutea Soriano
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