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| Boquerones with olive spread |
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| Serrano ham with grated tomato |
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| Aged Manchego with apple paste |
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Tuna cevice
serves 2 appetizer portions
8 oz sushi grade yellow fin tuna diced into small cubes
1 oz chopped red onion
1 oz chopped scallion (bulb only)
1 oz peeled and seeded diced cucumber
1 oz diced radish
1 oz sliced green jalapeno
1 oz chopped chives
1 oz chopped cilantro
1 oz of capers
4 TBS olive oil
2 TBS lime juice
2 TBS rice vinegar
salt, pepper to taste
Directions:
Add all ingredients to a metallic bowl.Add olive oil.Mix delicately.Add lime juice & rice vinegar.Salt and pepper and mix again with a large spoon.Allow the cevice to marinate a few minutes.Serve chilled.
Gazpacho Andaluz
serves 6
What you need:
3 lb. ripe Tomatoes, peeled, seeded & coarsely chopped
2 slices of white bread (no crust)
2 Cucumbers, peeled, seeded, coarsely chopped
1 small red Onion, coarsely chopped
3 cloves of Garlic, minced
2 green Peppers
6 tbs olive oil
3 tbs sherry vinegar
Cumin / Salt / Pepper to taste
Garnish:Diced Cucumber, Tomato, Onions,Croutons
Preparation:
Paella mixta (chicken, chorizo & seafood)
Serves 6
What you need:
1 yellow onion, diced
4 cloves garlic, minced
2 cups short-grain Calaspara rice
2 pinches saffron
Smoked Paprika
2 1/2 cups clam and/or mussel juice (homemade)
2 1/2 cups chicken stock
Salt & pepper
1 roasted piquillo pepper, diced
1/2 cup green peas
1 tbsp ground cumin
12 littleneck clams
12 mussels
12 large shrimps or gambas
1 squid, sliced
1 link chorizo, sliced
Tarta de limon
what you need (for 8 people):
For the curd :
Preparation of the crust :
3 tbs sherry vinegar
Cumin / Salt / Pepper to taste
Garnish:Diced Cucumber, Tomato, Onions,Croutons
Preparation:
Soak the bread in a little water. Gently remove and “squeeze” dry. Place all ingredients in a Blender and blend until mixture is smooth.Pour it into a large non-metallic bowl. Stir in the oil and vinegar.Add salt, pepper and cumin to taste.Mix well, cover and refrigerate for at least 1 hour. Garnish with the chopped vegetables and croutons, if desired. Serve Gazpacho chilled.
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Paella mixta (chicken, chorizo & seafood)
Serves 6
6 Chicken drums
Olive oil1 yellow onion, diced
4 cloves garlic, minced
2 cups short-grain Calaspara rice
2 pinches saffron
Smoked Paprika
2 1/2 cups clam and/or mussel juice (homemade)
2 1/2 cups chicken stock
Salt & pepper
1 roasted piquillo pepper, diced
1/2 cup green peas
1 tbsp ground cumin
12 littleneck clams
12 mussels
12 large shrimps or gambas
1 squid, sliced
1 link chorizo, sliced
Directions:
Make the paella on the stovetop in a
large skillet or paella pan.Rub the chicken with paprika and cook in 1/4 a little
olive oil. Remove from pan and set aside.In the same, saute the onion until
soft. Add garlic. Add the rice and stir until each grain
is coated with oil. Add the saffron and sprinkle with
paprika. Salt & Pepper. Combine clam/mussel juice and Chicken
stock to make cooking liquid. Add 3 cups to the rice and simmer until
almost absorbed. Add chorizo, roasted pepper and peas.
Stir. Add the remaining liquid gradually and
simmer until absorbed. Saute clams, mussels, shrimps and squid
in garlic and a little olive oil. Arrange chicken and seafood on top of
pan and serve.
Tarta de limon
what you need (for 8 people): For the curd :
*1/2 cup (1 stick) unsalted butter
* 1 TBS of edible lavander (optional)
*6 large eggs
* zest and juices of 3 organic lemons
*3/4 cup sugar
For the crust (10" pie)
1 1/2 cups flour
1/2 teaspoon salt
1/2 cup (1 stick, or 1/4 pound) unsalted butter
1/2 cup sugar
1 large egg, beaten
Preparation of the crust :
Combine flour, salt, butter, and sugar in a bowl. Use a blender,
or two blunt dinner knives, to cut the butter into the flour until the
dough forms flaky crumbs and lumps. You can also just mix with your
fingers. With a wooden spoon, mix in the egg, almond extract, and lemon
juice. Continue to mix until the dough clumps; at first it may seem very
dry. Shape into a ball, flatten into a disk, wrap in plastic,
refrigerate at least an hour.Pre-heat oven to 350°F.Let the dough sit at
temperature for at least 10-15 minutes before attempting to work with
it. Allow the dough to relax enough to become somewhat pliable before
rolling out. Roll out the disk between two sheets of parchment paper (or
wax paper), to a circle 2 inches larger in diameter than your tart pan
(about a 12-inch round). Press the dough into the tart pan. Use your
rolling pin to level the dough along the edges of the pan. Place
aluminum foil over the foil and gently mold it to the dough in the pan.
Add pie weights (dried beans work well, though after you use them once
for pie weights, keep them as your pie weight beans and don't try to
cook with them.) Bake for 20 minutes. Remove from oven and let cool.
or two blunt dinner knives, to cut the butter into the flour until the
dough forms flaky crumbs and lumps. You can also just mix with your
fingers. With a wooden spoon, mix in the egg, almond extract, and lemon
juice. Continue to mix until the dough clumps; at first it may seem very
dry. Shape into a ball, flatten into a disk, wrap in plastic,
refrigerate at least an hour.Pre-heat oven to 350°F.Let the dough sit at
temperature for at least 10-15 minutes before attempting to work with
it. Allow the dough to relax enough to become somewhat pliable before
rolling out. Roll out the disk between two sheets of parchment paper (or
wax paper), to a circle 2 inches larger in diameter than your tart pan
(about a 12-inch round). Press the dough into the tart pan. Use your
rolling pin to level the dough along the edges of the pan. Place
aluminum foil over the foil and gently mold it to the dough in the pan.
Add pie weights (dried beans work well, though after you use them once
for pie weights, keep them as your pie weight beans and don't try to
cook with them.) Bake for 20 minutes. Remove from oven and let cool.