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.

Spicy Romesco sauce with potatoes (Salsa Romesco con patatas.

5 large chillies
10 roasted almonds
6 roasted hazelnuts 
1 cup extra-virgin olive oil
1 thick slice of country bread
3 tomatoes 
1 clove garlic
parsley
1/2 lemon juice
1 tablespoon of white wine
salt



Remove the seeds and stems from the chillies. Soak in warm water, and after 10 minutes dry them with paper towels. 

In a frypan heat 2 tablespoons of olive oil and fry the slice of bread on both sides until golden brown. Let it cool and cut it in cubes and set aside.

High heat the pan with 2 tablespoon olive oil and the chiles. Cook for a minute and add the tomatoes chopped. Season and stir constantly until the tomato juices have evaporated.

In a grinder place the almonds, hazelnuts and fried bread. After 1 minute add the peeled garlic clove, grind for 1 minute and add also the tomato mixture from the pan, parsley, lemon juice and white wine. Grind meanwhile adding 1 cup of olive oil until getting an homogeneous mixture.  Season to taste. 

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.

Puerros a la plancha con mojo picón (Grilled Leeks with mojo picón sauce)

3 large leeks

4 garlic

1 pinch of sea salt

1 teaspoon cumin

2 teaspoons paprika

1 chilli

6 tablespoons sunflower oil

2 tablespoons apple cider vinegar

4 tablespoons water

We clean the leeks and cut into small pieces, as 3 cm long. The cook on the grill as you see in the picture with a little oil on both sides.

Spicy Olive Oil

450ml / 17fl olive oil (not virgin)

20g ¾ dried red chilli flakes

3- 4 whole dried red chillies

Pour the olive oil into sterilised, sealable glass bottle using a funnel. Add the chilli flakes and dried chillies. Seal the bottle. 

Gently warm some water in a saucepan. Bain-marie the bottle with the mixture. Heat slowly for about 3 hours. 

Keep the bottle in a cool, dark place, shaking the bottles once a week. As time goes on the oil will become redder and hotter.