Sauteed Guanche rice (Arroz salteado Guanche)

300g long grain rice
2 bananas
1 chicken breast
1 red onion
1 small yellow pepper
8 cherry tomatoes
30 gr / 1 tea cup raisins
Chive
Clove
1 Star anise
Olive oil
Pepper
Salt



Cook the rice in a saucepan with water and salt. (15 - 20 minutes)

Meanwhile we cut the banana into slices. Sauté the slices in a pan and set aside.


Cut the chicken cubes and fry in a pan with a little bit olive oil. When half-cooked, add the red onion cut into strips & the diced peppers. After few minutes add raisins, cherry tomatoes, cloves and anise. Add also clove to taster and a star anise. 

When rice is cooked, drain well and add to the pan with the other ingredients. Add salt & pepper to taste.

Once on the plate, add the bananas and chopped chives.

Potaje rociero

1 kg. / 2 cups chickpeas
2 tomatoes
2 red peppers
1 onion
1 head of garlic
2 bay leaves
3 carrots
1 tsp sweet paprika
2 chorizos
2 black sausages (morcillas)
250g pork meat
200 gr of bacon
2 - 3 slices of hard bread
Salt, olive oil & pepper 
cumin and nutmeg to taste



Leave the chickpeas to soak 24 hours in warm water with a pinch of salt. Change the water twice in that time. 

After 24 hours set the chickpeas in a pot with the peeled and chopped tomatoes. Then add the half of the head of garlic, unpeeled cloves of garlic. Following bay leaves, the sliced carrots, chorizo ​​and morcilla cutted in medium slices. Then we add the pork meat and the diced bacon, olive oil and sweet paprika. Pour water until covering all the ingredients and let it cook for about 60 minutes over low - medium heat. Add salt to taste.  

In a frying pan add the red peppers and onions diced. Lightly fry with olive oil, along with the other half of the head of garlic (peeled this time) Add diced hard bread after 5 minutes. 

Add cumin to taste and blend in a mixer with half a glass of water. Add to soup and let it cook. Once it is cooked add a a pinch of salt if need it, pepper and nutmeg to taste. Let it cool for 10 minutes and serve. 

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. 

Chanfaina de Salamanca (Cheap Stew from Salamanca)

1 onion 
200 ml of olive oil 

1 kg lamb (tripe, trotters and cooked blood) 

2 liters of water

A bay leaf 
2 cups rice 

2 cloves of garlic 

1 tsp cumin unmilled 
1 tsp cayenne pepper 
Ground black pepper 
salt 
2 boiled eggs



Wash and chop the lamb tripe and trotters. Boil in water with a bay leaf until they are tender. (30 min - 1 hour) Keep the water (broth) in the pot. 

Meanwhile, toast the cumin in a separate pan and crush in a mortar. 

Finely chop the onion. Sauté in a frying pan over medium to low heat. When the onion is ready, add the boiled tripe and the trotters, also the chopped garlic and cook over medium heat all together. 

After 5 minutes pour two cups of rice. Cut the blood into small cubes and add it to the frying pan along with the roasted cumin, black pepper and cayenne pepper. Saute for 3 minutes, until the rice is transparent and the paprika looks toasted. 

Add 4 cups of broth and season to taste. Let it cook over medium heat. 

When ready, serve in a dish and add cutted boiled eggs on top. 

2 pax Lobster Paella (Paella de Bogabante para 2)

4-5 fullhands of rice 
1 lobster 
2-3 big grated tomatoes 
6 + 1 cloves of garlic 
2 dry red peppers 
12 - 16 Mussels 
water 
extra virgin olive oil 
salt & pinch of sugar
1 bay leaf
saffron 
parsley

Cut in half the dry red peppers, and take out the seeds and the stem. Place into mixer bowl or a mortar, along with 1 garlic glove, a bit olive oil and mix all. Then add half glass of water and let it hydrate for 1 hour at least. (if you do it in the mixer bowl, add the water before mixing, it will help) 

Cut the lobster into pieces. Cut lengthwise from head to tail and then transversely by the union of the chest to the abdomen, having 4 pieces this weay. If bigger lobster, cut smaller pieces like in the picture .

Heat the olive oil (half glass will be good). Lightly fry the lobster until the shell turns red. Once it is ready set aside, but leave the olive oil in the pan, you´ll use it to keep cooking. 

Coles de Bruselas con Jamón (Brussels Sprouts with Serrano Ham)

600 gr brussels sprouts
4 slices of Serrano Ham or Bacon
1/4 cup olive oil
1 Tbs. syrupy balsamic vinegar 
salt
black ground pepper


Preheat the oven to 200°C. 

Place the brussels sprouts on a baking sheet. Cut the Serrano Ham into dice and add to the pan. Add the olive oil, salt and black ground pepper. Mix all, and spread out the mixture in a single layer.

Roast in the ove until they’re tender and nicely browned. It should be cooked in 20 - 30 minutes. Toss while are in the oven, at least once. 

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.

Guiso de pollo y chorizo (Chicken and chorizo stew)

6 large chicken thighs
200 g chorizo
1 onion
2 medium leeks
1 tespoon paprika
a pinch of saffron strands
2 whole heads of garlic
4 sprigs of thyme
200 ml sweet white wine
250 ml chicken stock
800 g boiled white beans
1 bay leaf
olive oil & salt



Heat some the olive oil in a large pot and fry the chicken thighs on both sides until they are crisp and golden, set aside in a plate. Cut the chorizo into 1-2cm chunks and add to the pot. Fry for a minute on each side and remove from the pot, leaving the oil behind. 

Add the onion cut into thin wedges and the leeks chopped into 2-3cm pieces (fry in the chorizo oil.) Reduce the heat, cover and soften the vegetables for 3 – 4 minutes. Check that they don’t catch on the bottom of the pot. 

Pollo al chilindrón (Chilindrón chicken)

4 chicken legs and 4 thighs 

4 cups diced onions
1 cup diced green peppers
1 cup diced red peppers
2 tablespoons minced garlic
1 cup dry white wine
1 cup of Serrano ham or bacon
½ teaspoon sweet paprika
1 fresh rosemary sprig
1 bay leaf
2 cups plain  tomato sauce
2 cups of water
Olive oil & Salt 

Heat 1 tablespoon of the olive oil in pot over medium heat. Season the chicken pieces with salt and brown them on all sides. When ready set aside in a plate.

Pastel de brócoli y coliflor con salsa de zanahoria (Broccoli and cauliflower cake with carrot sauce)

400 gr. broccoli

400 gr. cauliflower

6 eggs

1/4 l. of milk

1/4 l. of cream

2 slices of bread

bread crumbs and butter 

water

olive oil

salt & black pepper

Cook the broccoli in salted water for 4-5 minutes. Drain and mash with electric mixer. Put aside.

In another pot cook the cauliflower for 10-12 minutes. Drain and mash with electric mixer and also put aside.
Break the eggs into a bowl. Season with salt and ground black pepper. Beat and add the milk and the cream . 

Paella Mixta (Chicken & Sea Food Paella)

2 chicken breasts

500 g of clams & 500 g prawns

1/2 kg of mussels

300 g squid rings

3 cups of rice

1 - 2 liters of fish broth

1 tablespoon of saffron

1 red pepper

2 large tomatoes without skin

2 cloves of garlic

4 tablespoons olive oil

1 lemon

½ teaspoon ground pepper

salt & 1 bay leaf

1 tablespoon fresh chopped parsley

1 cup cooked peas (optional)

For starting cook the mussels, scraping clean the beard and all they have adhered to the shells. Place 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 -6) Keep the water. 

Fry lightly in the pan with olive oil the garlic, red pepper and finely chopped tomatoes & parsley.

Guiso de cordero y alcachofas (Lamb and artichokes stew)

1 kg lamb

300 g of artichokes

300 g of peas

150 g ripe tomatoes

150 g potatoes

2 onions

1/2 head of garlic

1 glass of white wine

10 g of pine nuts

flour

ground black pepper

paprika

olive oil

2 bay leaves

parsley and salt

2 eggs boiled

Clean the lamb, cut it, season and dip in flour. Lightly fry the meat in olive oil, when golden place it in a pot. (Keep the olive oil in the fry pan) Add about 1 liter of water, and boil for 20 min along with the chopped artichokes and potatoes. After that time, add the peas and cook for another 10 minutes. 

Pollo en pepitoria (Pepitoria Chicken)

1 chicken (chopped)
2 onions
1 carrot
1 green pepper
1 glass of white wine
2 cloves of garlic
8 almonds
3 slices of bread
olive oil & salt
black pepper
1 bay leaf
few strands of saffron
1 - 2 boiled eggs

Add salt and pepper to the chicken pieces and lightly fry in a saucepan with olive oil.

Chop the onions, garlic, carrot and green pepper, put them to fry over low heat in a saucepan with some olive oil and season. When they start to turn brown add the golden chicken, bay leaf, saffron strands, 1 glass of water and wine. Close the pan and cook for 50-60 minutes in low-medium heat.

Habas ibéricas (Iberian broad beans)

200 gr. peas (peeled)
200 gr. broad beans (peeled)
2 - 3 spring onions
2 eggs
2 slices of bacon or Serrano Ham
extra virgin olive oil
salt and parsley
cayenne





Cook the peas in a pot of salted water for 8 minutes. Drain and keep the peas and broth. 
Cook the broad beans in another pot with water and a pinch of salt for 8-10 minutes. Drain and keep the beans.

Fabes con almejas (Beans with Clams)

1/2 kg. of white beans

1/2 kg. clam

1 tomato

1 spring onion

1 carrot

1 leek

1 bay leaf

4 cloves of garlic

extra virgin olive oil

salt & chopped parsley

Traditional dish from Asturias 

Put the beans to soak in a bowl with water 24 hours before cooking.

The next day, put water (about 1 liter) in a pot and add the beans, the leek, carrot, spring onion, 2 cloves of garlic, bay leaf and salt. Cover and cook in a low to medium heat for 60-90 minutes (until the beans are cooked. Depends on the pot, and also if fire is electric or gas). When beans are tender, if they have too much broth, remove a little. Remove the vegetables and keep aside.

Veal Cheeks txakoli wine

Three veal cheek (1 kg. Approx)

2 potatoes

1 apple

1 spring onion & 1 onion

3 shallots

4 cloves of garlic

flour 

1 tablespoon fine corn flour

extra virgin olive oil

salt & peppercorns

1 bay leaf

parsley 

2 glasses of txakoli or white wine 

Remove the skin of the veal cheeks, roll them in flour, salt and pepper. Fry it in a pan with olive oil. Put aside.

For the sauce, chop the onion, shallots and garlic in big pieces. Place all in a pot or pressure cooker and fry lightly. When golden brown, add the cheeks, some peppercorns, bay leaf and txakoli. Boil to evaporate the alcohol, cover with water, season, place the lid and cook for about 40 minutes from the moment it start off steam. 

Albóndigas de Bacalao (Cod Meatballs)

salted cod
egg
hard bread
garlic
red pepper
onion
tomato
cayenne & parsley
artichokes
potatoes
green peas (optional)


The fishballs should be prepared the night before. To make the fishballs mix the cod with an egg, a clove of minced garlic, parsley and some grated hard bread.

Arroz cremoso marinero, salmonetes y ajo negro (Seafood rice, red mullet and black garlic)

200 gr. rice
4 large red mullet

1 small onion

2 black garlic cloves (or regular garlic)
green pepper
a glass of dry white wine
three quarters of a liter of fish broth
olive oil
chopped parsley
salt, pepper & saffron

With a bit of olive oil fry the chopped onion and green pepper until transparent, add the garlic and let it cook a couple of minutes.

Add the rice and stir a couple of minutes. Add the wine and cook until all the alcohol evaporates. Stir following the direction of clockwise.
Gradually add fish stock. The rice should always be covered with a some broth. Usually take twice as much water than rice. 

Guiso de Rabo de Toro (Bull tail Stew)

1 bull tail (or oxtail)

3 or 4 onions

2 carrots

1 head of garlic

1 cube beef bouillon

1 teaspoon paprika

3 bay leaves

1 glass of red or white wine

cinnamon, nutmeg

6 cloves, peppercorns and salt

Virgin olive oil

4 medium potatoes

Fry the chopped bull tail in a pot with olive oil.
When browned, add the paprika and stir a few seconds (be careful not to burn).
Then add the garlic cloves, finely chopped onions, carrots cut into discs, bay leaf, wine, cinnamon, a little bit of nutmeg, cloves, pepper and crumbled bouillon tablet. Add water to cover the ingredients reach. Let cook for an hour and a half.

Ternera en salsa (Beef Sauce)

1 kg of beef diced
1 kg of fresh or frozen peas
2 onions
4 ripe tomatoes
3 carrots
salt and ground black pepper
nutmeg
virgin olive oil
1 tablespoon flour
half liter of white wine (option)




Put a clay pot on the fire with a good splash of olive oil and fry the beef peppered previously.