Gazpacho Rociero

1 /2 kg of hard bread
2 very ripe large tomatoes
1 tsp of sweet paprika
5 or 6 cloves of garlic
1 large cucumber
2 glass of water
diced green and red pepper

olive oil, salt and white wine vinegar to taste

Wash the tomatoes and the cucumber properly and chop into squares. Set aside. 

Peel the garlic and in a mixer glass add all the ingredients. Once it is well crushed, strain with an strainer and let it cool in the fridge for 2 hours. 

Before serving add olive oil and vinegar to taste. Add diced green and red pepper on top. 

Tips_ You can add oregano on top for extra flavour. 

Origen_ This recipe is used in El Rocio pilgrimage for hidration after long walking days. 

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. 

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. 

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.

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.

Pisto Manchego

1 onion
3 green peppers
3 zucchinis
3 eggplants
A clove of garlic
A large can (29 oz. or so) of tomato puree
A touch of salt
A teaspoon of sugar
A little bit of olive oil
Some eggs

Chop the onions, green peppers, zucchinis, eggplants and garlic.  Take a large frying pan and cover the bottom with some of olive oil, then add your chopped onion and garlic.  Set the heat to low and let your onion and garlic cook away.

Gazpacho Andaluz (Andalusian gazpacho)

100g slightly stale crusty white bread, soaked in cold water for 20 mins
1kg very ripe tomatoes, diced
1 ripe red pepper and 1 green pepper, deseeded & diced
1 medium cucumber, peeled & diced
2 cloves of garlic, peeled and crushed
150ml extra virgin olive oil
2tbsp sherry vinegar
Salt, to taste


Mix the diced tomatoes, peppers and cucumber with the crushed garlic and olive oil in the bowl of a food processor or blender. Squeeze out the bread, tear it roughly into chunks, and add to the mixture.

Pipirrana (Andalusian summer salad)

INGREDIENTS

5 - 6 red tomatoes

2 green peppers

1 cucumber

1 onion fresh

2 eggs

2 cans of tuna (vegetarian changing tuna for mushrooms)

Extra virgin olive oil

A few drops of vinegar

cumin & parsley

2 cloves of garlic

Cook the eggs in salted water for 15-20 minutes. Remove from heat and refresh with cold water.

Wash the tomatoes and peppers, dry them with a cloth after. Remove the stem and seeds from the peppers. Peel the cucumbers. We will cut fresh onion, tomato, cucumber and peppers into brunoise (small dice less than 1 cm side), put all the ingredients in a bowl and sliced​​.

Tumbet de Mallorca (Mallorca Tumbet)

1 large onion
1 large eggplant
2 green pinientos
1 zucchini
4 potatoes
crushed tomatoes
1 bay leaf, salt and brown sugar
Olive oil




In a pot, put garlic to fry in olive oil, pour the tomato puree and cook with 2 bay leaves, salt and sugar to make a homemade tomato sauce. (I sometimes add a carrot chunks in tomato not to add sugar, besides giving you more creaminess to the sauce)

Gazpacho de Sandía (Watermelon Gazpacho)

 Ingredients for 4 people

600 gr. ripe tomatoes
500 gr. watermelon (skinless)
40 gr. onion
40 gr. green pepper
1 clove of garlic
1 tablespoon olive oil (best extra virgin)
2 tablespoons vinegar
1 pinch of salt

Cut a piece of pepper about 35 grams and wash well. Peel and cut a piece of onion about 35 grams. Chop the vegetables, without need for very fine.