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. 

Easter Monas (Monas de Pascua)

For the sourdough 
70 gr water 
10 g of fresh yeast 
1 tablespoon sugar 
130 gr bread flour 

For the Mona dough  
600gr. bread flour 
4 eggs for the dough 
2 or 3 for boiling
160 gr sugar 
1 shot of anise liqueur 
100 gr butter  
Zest of 1 lemon and 1 orange 
Juice of 1 orange 
1 pinch of salt 
125 ml milk 
25 gr fresh yeast


For sourdough

This step will make you getting an spectacular result. Warm up the water and dissolve in it the yeast.

Mixed with the remaining ingredients and make a ball.
In a bowl of warm water to dip the dough ball. When you rise to the surface, about 10 minutes, we can continue the process of kneading the dough.

For the Mona dough  

To start melt butter over low heat. Take the foam from the top out. Let it cool. 

Warm up the milk a little. Add and dissolve the yeast. 

Cod Fritters (Buñuelos de Bacalao)

250 gr of desalted cod 
1/2 green pepper 
1 clove of garlic 
200 g flour 
10 g yeast 
1 egg 
50 g butter 
200 ml milk 
vinegar 
olive oil 
salt 




Melt the butter and put in a bowl. Add the flour, yeast, milk, egg, butter and a pinch of salt. Blend with a stick and left to ferment a couple of hours. 

Finely chop the green pepper and 1 clove of garlic and lightly fry in a pan with a little oil. Crumble the cod and add to the pan. Saute briefly and add the dough. Mix softly. Set aside and let it cool. 

Set plenty of olive oil in a saucepan and cook over high heat. When hot pour small amounts of dough with a spoon. Remove the fritters when they are golden brown and let them drain on kitchen paper.


Tips_ Dip Buñuelos in Alioli as we do traditionaly in Spain. You can add a bunch of parsley
1/2 teaspoon of cumin to the alioli before mixing for extra flavour. 

Manchego Zuchinni Muffins (Muffins de Calabazín y queso Manchego)

2 cups - 400gr flour
2 tsp yeast

2 tsp cinnamon

1/2 tsp nutmeg
pinch of salt
2 eggs
1 1/3 cup - 300 gr white or brown sugar 
2 tsp vanilla extract

zest of 1/2 small lemon 

2/3 cup - 100 gr butter

3 cups grated, unpeeled zucchini
4 tbsp of grated manchego aged cheese


Preheat the oven up to 190ºC (350ºF)

In a bowl mix the flour, yeast, salt, cinnamon and nutmeg, put aside. 

Beat the eggs and sugar until getting a cream. Add the vanilla, lemon zest and butter, keep beating. Then add the zucchini, and little by little add all dry ingredients and mix until getting an homogeneus dough. 

Use butter to cover the muffin tins. Fill up half and and put some grated manchego aged cheese on top. Bake for 25-30 min or until ready. Let it cook for 5 minutes and unmold. 

Stuffed roasted red pepper with spinach bechamel (Pimientos asado rellenos con bechamel de espinacas)

3 tablespoons of boiled white beans
8 roasted and peeled red peppers
50 g of spinach
1 red onion
1 clove of garlic
2 table spoons of pine nuts
1 - 2 tablespoon flour
200 ml milk
olive oil
nutmeg  

For the sauce
4 roasted and peeled red peppers
1 spring onion
350 ml cream
olive oil


Chop the onion and garlic, lightly fry in a pan with a little olive oil. Seasons. Wash spinach well, chop them and add them to the pan. Also add the pine nuts and white beens. 

Meanwhile, in a different frying pan add some olive oil. Add flour, some nutmeg and keep mixing. Mix well and slowly add the milk, stirring until the bechamel is made. Pour the spinach, onion, garlic, etc from the other pan and mix until getting a homogeneous bechamel. Place in a glass bowl and let cool. After about 30 - 50 min, fill up the roasted and peeled red peppers with the spinach bechamel. 

Chuletas de cerdo con manzana y salsa de sidra (Pork chops with apple and cider sauce)

4 pork chops
3 medium sweet apples
40 gr. butter
2 tablespoons flour
1 teaspoon paprika
1 teaspoon dried garlic
3 tablespoons of sugar
1 cup cider
salt & black pepper
olive oil
2 - 3 big potatoes
1 bay leaf



Mix the flour, paprika and garlic. Dip the pork chops into the mixture. Fry them in olive oil until brown on both sides. Place aside in a plate. 

Boil the potatoes in water and a bit of salt and a bay leaf. You can peel them if you like. 

Wash and peel the apples if the skin is tough, cut into large wedges and brown them in a pan with butter until soft. Add sugar and cook about 5 minutes. Then add the cup of cider and wait until the liquid is evaporated by half and the apples completely cooked.

Place 1 - 2 pork chops in a plate, serve with boil potatoes, apple slices and cider sauce on top.

Bizcocho de limón y romero (Rosemary and lemon sponge cake)

4 medium eggs
350g caster sugar
325g butter (out from fridge)
1 tbsp cooking cream
grated zest of 1 large lemon
350g plain flour
230ml milk
1.5 tsp fresh rosemary
salt

For the icing
500g icing sugar
Juice of 3-4 lemons







Preheat the oven to 180˚C and grease a 9”/23cm mold. Set aside until required.

Break the eggs into a bowl, with the sugar and beat for 5 mins (until creamy). Add the butter in 4 times,  keeping the beat (medium speed) until butter is well incorporated and soft dough. Then add the lemon zest and the cooking cream, when ready add the flour, milk and a pinch of salt. Beat the dough for a few extra minutes (scrape down the sides of the bowl occasionally with a spatula) 

Finally add the finely chopped rosemary and mix.

Rosquillas (Breadsticks)

250 grams of flour
115 ml of warm water
5 g of salt
10 g of compressed yeast or 1 envelop baker's yeast
1 tablespoon extra virgin olive oil

(Breadsticks recipes for Marineras mostly)


Preheat oven to 200 ° C. (Fan on)
Prepare the baking tray by covering it with baking paper.

Mix all ingredients with your hands, or with a mixer. The dough is ready when it does not stick to your hands or on the table.

Take pieces of dough and make sticks as thick as a pencil, about 30 - 35 cm long. Give elongated oval donut shape, gluing the ends with a little water. (Total length of 15 - 18 cm)

Place it on baking tray and let stand about 20 minutes.

Bake at 200 ° for 20 minutes or until golden. When ready, take them out of the oven and let cool on a rack.

Sobaos pasiegos (Traditional muffins from Cantabria)

250 grams of flour
250 grams of butter
250 grams of sugar
3 eggs
1 teaspoon rum or anise liqueur
1 pinch of salt
zest of one lemon
3 teaspoons powdered yeast




(Traditional recipe from Cantabria, north of Spain)




Mix the yeast with the flour and put aside.

In a deep bowl place the butter lightly melted (room temperature). Add the sugar, lemon zest, a pinch of salt, lightly beaten eggs, rum or anise and flour already mixed with yeast. Knead everything with your hands until well blended and, if necessary, you can use a wooden fork to mix everything. 

Empanada Gallega (Galician patty)

500 grams of flour

25 grams of fresh yeast

160 ml water

50 ml white wine

1 pinch of salt

olive oil

1 egg

-

1/2 kg of onions

350 g of tuna (drained)

4 tablespoons of tomato sauce

sweet paprika

Peel and chop onions. Place it in a saucepan with olive oil (add plenty, extra olive oil will be used for the dough)  over medium heat until onions start to become transparent. Then add 1 tablespoon paprika, mix a little and add the drained tuna. Mix well.

Take out from fire, drain the olive oil and put aside. Add the tomato sauce.

Rollitos de San Antón (Sant Antón Rolls)

200 gr. sugar
grated zest of one lemon
3 eggs
150 ml. olive oil
15 ml. anise liqueur
1 teaspoon bicarbonate
cinnamon
600 gr. flour



Grind the sugar and lemon zest in the blender. Add the eggs, sunflower oil, anise and mix.

Add the remaining ingredients (bicarbonate, cinnamon, flour) and knead it.

Tortas de Aceite de Oliva (Olive Oil scones)

Ingredients for 12/14 units

300 g bread flour
1 teaspoon salt
2 teaspoons anise (seed)
100 ml extra virgin olive oil
150 ml water
50 g brown sugar
1 yeast
white and brown sugar for dusting
1 egg white





Put in a bowl the flour, brown sugar and anise seeds, mix everything. In another bowl mix the olive oil with the water and yeast and let it stand a few minutes.

Then mix everything in the same bowl. Knead for about 5 minutes until dough is smooth.

Crespillo (Fishers bread)

200 cc of olive oil (cup)
200 ml of beer
1 tablespoon salt
900 gr. flour
1 teaspoon of paprika
*Cooking salt





Make a dough with all the ingredients, except the cooking salt. Let it rest in a bowl covered with a cloth and placed in a cool and ventilated area for about half an hour.

Croquetas de Pollo (Chicken Croquette or Spanish Nuggets)

For about 20 croquettes
1 cup of coffee oil (better with olive oil)
5 heaping tablespoons flour well
The fourth of a cooked chicken. (Cooked, roasted or fried)
1 onion
700 ml. milk, better whole, but also you can make with skim milk
1 teaspoon of salt
2 eggs
1 large cup of bread crumbs

Croquetas (the Spanish name for Croquettes), especially filled with Serrano ham, chicken or cod, are also a typical tapas dish. Unfilled bechamel croquettes are also consumed in parts of Spain.

Fartons Valencianos (Valencia fartons with horchata)

100 ml. water
100 ml. sunflower oil (corn in original)
50 g. fresh yeast
600 g. bread flour
2 eggs
100 g. sugar
½ teaspoon salt



Put the flour into a bowl forming a volcano. We place inside the eggs, yeast dissolved in water, sugar and salt.

Mejillones tigres (Mussels tigers)

1k mussels

1 medium onion

Water for boiling & salt

For the bechamel

milk

Cooking water mussels

flour

nutmeg

pepper

To coat in breadcrumbs

beaten egg

breadcrumbs

Soft olive oil

Despite having many ingredients is easy to prepare, the base will be a bechamel sauce made ​​just right thickness, but that's like everything in the kitchen: a matter of practice.

Paparajotes (Wrapped lemon leaves )

 2 eggs
1/2 liter of milk
1/2 little sachet of yeast
500 g flour
Sugar 100 g
Olive oil
Icing sugar and cinnamon for dusting
Pinch of salt
Lemon leaves






Beat the eggs and add the pinch of salt, 1/2 yeast and milk. Add the lemon zest, two tablespoons of sugar and gradually, the flour as possible, until a dough is not too thick.

Churros (Spanish doughnuts)

For 2 dozens  /  4 people

1 cup water

1 cup flour

1 pinch of salt

1 tablespoon butter

extra virgin olive oil

200 gr. sugar

In a saucepan heat the water, add a tablespoon of butter and a pinch of salt. When boiling, add the flour, stirring constantly with a wooden spoon until it comes off the container. If you see that is very hard, you can add a little more water.

Let the dough stand until lukewarm.