Recipes

1 small can of pitted black olives
1 can corn
1 can of anchovies
2 eggs
Extra virgin olive oil
vinegar
salt
1 clove garlic
1/2 leek
2 glasses of rice salad
4 loaves of surimi
1 handful of grated carrot salad

Step 1
The rice that I used is a mixture of long grain rice with red rice and wild rice , but it would also basmati rice or brown rice.

Step 2
In a pot , put a splash of olive oil and fry the finely chopped leek and garlic.

Step 3
Add the rice and stir well , features 4 cups of hot water. Season and cook about 20 minutes over medium heat.

Step 4
Beat eggs and make an omelet with them in a pan with half a teaspoon of oil. Chop and reserve.

Step 5
In a salad bowl , mix the rice with corn, chopped surimi, the chopped anchovies, olives , grated carrots and chopped tortilla.

Step 6
Waters around with olive oil and a splash of viangre . Stir well and serve warm or cold .

4 eggs
2 fresh tuna loins
4 tomatoes
1 teaspoon ginger
1 clove garlic
200 grams of cream cheese

Step 1
Put in a glass blender for eggs , tuna , garlic , ginger and cheese. Whisk until a homogeneous mixture is made .

Step 2
Wash and chop the tomatoes. Add them to the mixture and put everything into a mold microwaveable .

Step 3
Bake in microwave on high 12 minutes. Let cool 5 other and serve hot .

Step 4
If you want, you can go with a little soy sauce.

Ingredients for 4 people :

1 leek
1/2 red bell pepper
olive oil
salt
1 glass of white wine
1 bag of microwave vegetables
1 bowl of flour
2 tablespoons paprika
8 medallions frozen hake

Step 1
Put hake thaw overnight in a bowl in the fridge

Step 2
Put the vegetables in the microwave and cook half the time as directed by package

Step 3
Chop the leeks and rehógalo in a pot with a teaspoon of olive oil . Add the pepper and fine chopped clean and after a couple of minutes, incorporates the white wine and season

Step 4
When wine boils , add the vegetables , paprika and stir

Step 5
Spend hake in flour and incorporate it into the pot when boiling . Divide the medallions per pot and cook about 5 minutes over medium -high heat. Turn them so they can get on the other side for another five minutes

Step 6
Remove from heat and serve immediately accompanied by some pasta or a baked potato with laurel

Ingredients ( serves 4)

400 gr. chicken
300 gr. rabbit
240 gr . green beans
160 gr. of garrofón
65 gr. tomato finely chopped
100 M. L. oil
350 gr. rice
800 M. L. water
20 gr. salt
2g . of ground paprika
1.5 gr. saffron
elaboration

Meat is cut into pieces (about the size of an egg ) . Place the oil in the amount indicated , when hot , you check the meat. Once golden , add the tomato and stir until everything is well fried . Ground paprika is cast and fry . Then the water , vegetables , saffron and salt is added. Let boil for 20 minutes over medium heat . Turns rice , distributing it over the paella

Ingredients (serves 6)

600g. noodles for fideuà.
The flesh of monkfish, clams and sepia reserved broth.
2 cloves garlic, finely chopped.
2 tomatoes chopped.
Chowder (for 6 servings)

1kg and through varied rock fish and seafood (monkfish, scorpion fish, pajel, redfish, ribbons, crabs, etc.)
1/4 kg. cuttlefish.
1/4 kg. clam.
Put it all in a pot with 2 quarts of water. I cook covered over low heat for 40 minutes. Pass the soup through a sieve. Remove the fish varied. Book clams, meat, skinless espinas- monkfish and cuttlefish, cleaned and by shredding into small blocks.
Elaboration

Place the pan on the fire with oil when hot fry the chopped cuttlefish until golden; then fry the garlic, paprika, parsley, and tomatoes all chopped; stir well and add the broth. After starting the boil add the noodles, meat monkfish and clams. Bring to a boil over high heat around for 10 to 12 minutes. Then 10 minutes over low heat until dry. For more delicacy of this dish can also add crawfish and shrimp, and even lobsters and prawns.

 

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