Three Wise Men cake (Roscón de Reyes)

THE SOURDOUGH  

125 gr bread flour

60 grams of warm water

30 g of baker's yeast

DOUGH INGREDIENTS 

The sourdough

500 gr bread flour

100 gr sugar

5 g of salt

3 eggs

150ml milk

40 ml of liquor (brandy or rum)

50 ml of Muscat

100 g butter at room temperature

zest of 1 lemon

zest of 1 orange

1 tsp of cinnamon

2 drops of vanilla

DECORATION

almonds

sugar

candied fruit

Start making the sourdough. Knead all ingredients. Make a ball and let stand in a bowl covered with plastic wrap, in a warm place without air streams until triple its volume (between thirty minutes and 1 hour)

Once it is ready, mix it with bread flour, sugar, salt, eggs and milk. Then add the butter at room temperature, zest of 1 lemon and 1 orange, cinnamon & vanilla. To finish the dough we add brandy or rum and Muscat wine. You may don´t need to add all the licour, note that the dought should be very sticky. 

Huesos de Santo (Holy Bones)

Dough
Almond 300g
300 g sugar
1 egg white

Filling
12 yolks
300 g sugar
150 ml water

300 gr of sugar to cover the bones






Prepare the dough:

Grind sugar, and then the almonds. Mix the two ingredients and add the egg white. Knead and reserve in the refrigerator.

Prepare the filling:

Pour the water and sugar in a saucepan and place over high heat until bubbles come out to get a heavy syrup. Let cool.

Beat the yolks and put the saucepan back on the heat (medium heat). Stirring constantly, little by little add the yolks. Continue mixing until the cream thicks. Place aside and let cool.

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.

Toro Bravo (Brave bull)

300 gr of bull or beef
3 onions
4 carrots
1 red pepper
2 ripe tomatoes
1 bay leaf
3 cloves of garlic
black pepper
nutmeg
1 liter of white wine
10 - 12 apples

Place in a saucepan cubed beef with a bit of olive oil and fry 2 minutes. Onions, carrots and tomatoes will go entire. Add also chopped red pepper in little peaces, a bay leaf, peeled and chopped garlic, white wine, a little bit of black pepper and nutmeg. Let cook in a low heat for 1 - 2 hours. Add some water if need it. 

After that time place the carrots, onions and tomatoes in a mixer and grind all. Add the mixture to the saucepan with the other ingredients. Keep cooking for 30 min. Once it is ready, is convenient to break the beef cubes in order to make an homogeneous sauce. 

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.

Tarta 3 chocolates (3 Chocolates cake)

200 gr. cookies
100 gr. butter
x3 - 4 sheets of neutral gelatin 
x3 - 200 ml. of cream for whipping 
x3 - 250 ml. milk
x3 - 2 tablespoons of sugar
150 gr. black chocolate (or fondant)
150 gr. milk chocolate
150 gr. white chocolate

Crush cookies in a food processor or in a mortar.

Add the butter in pieces and mix well until everything is well blended. Place in a cake pan, smoothing and tightening. Bring to the refrigerator.

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. 

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.

Tortilla de patatas (Spanish Omelet)

6-7 medium potatoes, peeled
1 whole yellow onion
5-6 large eggs
2-3 cups of olive oil for pan frying
Salt to taste

Cut the peeled potatoes in half lengthwise. Then, with the flat side on the cutting surface, slice the potato in pieces approximately 1/8" thick. If you slice them a bit thick, don’t worry – it will simply take a bit longer for them to cook.

Peel and chop the onion into 1/4" pieces. Put potatoes and onions into a bowl and mix them together. Salt the mixture.

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.

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.

Empedrado (Paella with beans)

300 g rice
200 grams of white beans
1 bunch of spring onions
2 dried red peppers
1 tomato
Olive oil
water
salt
parsley
saffron
paprika
laurel
(add some salty codfish is optional)



Soak the beans the night before. The next day the beans are put to boil in a pot with bay leaf.

Lightly fry peppers and garlic in a pan, set aside when the are ready.

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.

Migas con chorizo vegetal (Crumbs wih vegetable chorizo)

3 breads the day before

3 garlic cloves

1/4 cup olive oil

Salt

100 g wheat gluten

50 g firm tofu

3 tablespoon small tvp

2 tablespoon soy sauce

1 tablespoon breadcrumbs

1/2 teaspoon black pepper

3 teaspoon paprika

1 tablespoon smoked paprika

1 teaspoon garlic powder

Preheat oven at 180ºC. Mix in a bowl tofu with the tvp, gluten, breadcrumbs, black pepper, papkrikas, garlic powder and soy sauce. Add water carefully while kneading until thick and easy to work with. Roll into aluminium foil as we did with the vegan sausages. Cook at the oven for 20 minutes.

Migas (Crumbs)

INGREDIENTS (for 4 people)

1 loaf of stale bread (one-day-old)
100 grams of fatty bacon
100 grams of chorizo or serrano ham or fresh sausages
2 green / red peppers
Paprika
2 cloves of garlic
olive oil
salt
2 eggs


Cut the bread into tiny pieces and dampen in a little water, salt and paprika. Cover the breadcrumbs with a cloth and leave to stand for 12 hours.

Fry the garlic and sliced peppers in 5 tablespoonfuls of olive oil and drain.
Fry the diced bacon in the same oil. Then lightly fry the chorizo or ham, and drain off the fat.

Cupcakes de Vino Tinto (Red Wine Cupcakes)

140 grams of white grapes

250 grams of flour

1 teaspoon pure cocoa

6 tablespoons wine YOUNG RED / Malbec and Cabernet Sauvignon

100 grams of butter

100 grams of sugar

1 teaspoon of cinnamon

2 teaspoons baking

50 grams of milk chocolate chips

2 eggs

For the glaze

2 tablespoons red wine

6 tablespoons sugar

Start peeling and removing the seeds of the grapes. The cut it into pieces, not too small.

In a pan mix the butter with the sugar, at room temperature. Add eggs, one at a time. We will combine all these ingredients well.

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. 

Leche frita (Fried Milk)

1 liter. milk
240 gr. flour
200 grams. icing sugar
4 eggs
Grated orange peel
1 cinnamon stick

Batter and fry:
flour
2 eggs
sugar
cinnamon
extra virgin olive oil

Reserve half glass of milk from the liter. In a large saucepan boil the rest of the milk  with cinnamon and grated orange peel.

Sift the flour and icing sugar, mix in a bowl with the milk reserved and dissolve well. Add the eggs and beat until you get a smooth dough.