Recipes

Ingredients (make 4 Servings) 800gr of pears 1/2 onion 1 clove of garlic 80gr almonds 2 Tbsp sherry vinegar olive oil salt and pepper 50gr white bread without crust 4 cured anchovies 4 grapes First soak the almonds in water for 30 minutes. Then peel the pears and remove the cores and stems. Peel the […]

Serves 4 4 medium potatoes2 carrots3 eggs80g green olives2 ripe tomatoes150g canned tuna in oil4 prawns (shrimps)MayonnaiseSalt Rinse the potatoes and carrots. Then bring the potatoes to the boil in salted water for approx. 16 mins. Also bring the carrots to the boil for 6-7min and after removing them from the heat cool them down

Serves 6 people · 1 2kg octupus· 6 tablespoons of extra-virgin olive oil· 1 teaspoon sweet paprika· 1 teaspoon spicy paprika· rock salt Place the cleaned octopus in a freezer to allow the muscles to break, and the meat to become more tender. After 24 hours take the octopus out of the freezer and defrost

Ingredients (make 4 servings) In a sauce pan, add the olive oil, butter, and sauté lightly the onion, pumpkin, and pears forapproximately 10 minutes.Then add the vegetable broth and cook for another 15 minutes. Seasonwith Salt and Pepper to taste. On a separate pan, add sugar and the hazelnuts. Sauté overmedium heat until the sugar

Ingredients (serves 4) The topping The base400g beef solomillo 125g flour120g foie 100g butter200g sweet onion 100g grated parmesan100ml red wine 100g chopped almondssalt pepper 1 egg yolkoil Mix the butter with the flour, parmesan, almonds and then the egg yolk. Knead until you have a short pastry. Separate into 75gr balls and then stretch

Serves 4 INGREDIENTS 3 tomatoes1 small green pepper½ red pepper1 onion1 garlic clove1 cayenne pepper8 strands of saffron400gr cooked haricot beans24 cockles1 liter fish/seafood stock50ml white wine3 bay leavesgrated peel of one lemonparsleythymeTo make the sofrito (sauce base), cut the onion and peppers into small cubes. Grate the tomato and finely chop the garlic. In