Gambas al ajillo (Prawns with garlic)

1⁄2 cup extra virgin olive oil
4-5 garlic cloves, minced or sliced
1-2 dry red chillies
500 gr./1 lbs prawns, peeled and deveined
salt
fresh ground pepper
4 tablespoons flat leaf parsley, chopped

Usually served as a Tapa, is so delicious it can be made as a main course!

In a pan or earthenware dish, warm the Olive Oil , add the garlic and sliced chillies.

When garlic starts to change colour, add the shrimps, and sauté quickly for about 2-3 minutes(until shrimps change colour), add salt and groud pepper, and sprinkle the parsley and serve at once in a warmed serving dish.

 If you wish, you can add lemon juice and paprika at the same time as the salt.

WARNINGS:

If you use frozen shrimps, you have to make sure they are dry when you add them to the pan.

Conger in cider with prawns (Congrio a la sidra con gambas)

4 slices of conger or eel

2 glasses of cider 

1 onion 

2 medium tomatoes 

100 gr. / 1 cup peeled shrimp or prawns

12 mussels 

1 green pepper 

2 cloves of garlic 

1+1/2 cup water 
1 bay leaf

extra virgin olive oil 
parsley
flour

salt 

Season the conger or eel slices and roll in flour. Saute in olive oil (5 - 7 tablespoons) in a casserole and set aside. 

In the same casserole add 2 tablespoons oil. Cut onion into strips and fry slowly. After 5 minutes add the green pepper cutted into thin rings and the chopped garlic. 

Boild the mussels with a bay leaf and 1 and 1/2 glass of water. 

Meanwhile grate tomatoes, and when poached, add the tomatoes along with the water from the mussels and cook slowly for 5 minutes. Season if need it. 

After 5 minutes, add the slices of ​​eel and the cider. Allow to cook about 7 minutes. Then add the prawns and mussels and leave cooking another 3 minutes.

Use chopped parsley for garnish. 

Tips_ Traditionaly you can add boiled egg and sparagus on top also. 

Fideua Valenciana (Fideua from Valencia)

400 grs. of thick noodles
400 grs. of monkfish (or another white fish with thick meat)
400 grs. of red shrimps
200 grs. of prawns
150 grs. of clams
150 grs. of mussels
1 - 2 quid (Optional)
3 ripe tomatoes
2 garlic cloves
1 liter of fish soup
olive oil
4 threads of saffron
1 tea spoon of cayenne
salt

Boil the mussels with 1 glass of water in a covered pot with some water and bay leaves until they open. We´ll use the remaining water later on.

Pour some olive oil in a pan and fry the shrimps and prawns for a maximum of 3-4 minutes. Leave aside.

Paella de Marisco (Seafood Paella)

250g prawns

1 squid or cuttlefish

1 kg of mussels

200 gr of clams

1 red pepper

1 green pepper

2 tomatoes

parsley

5 black pepper balls

2 or 3 cloves garlic

salt

Few strands of saffron

2 cups of rice round

5 glasses of water or seafood / fish broth

food coloring

Extra virgin olive oil

The first thing we do is cook the mussels, scraping clean the beard and all they have adhered to the shells. We put them in a covered pot with water and 1 bay leaf for about 5 min. just until all of them are open. We take away the shell and put aside, leave some with one of the shells ( 4 to 6) Keep the water.