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. 

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.

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.

Sopa de espárragos (Asparagus Soup)

1 handful of asparagus
1 clove of garlic
1 teaspoon sweet paprika
4 tablespoons extra virgin olive oil
A piece of bread
2 eggs
1 liter of chicken broth
few strands of saffron
olive oil
pine nuts


Cut the asparagus, discarding the hardest part. Wash and drain well.
In a pan put some olive oil and when hot, removing from the heat cook the finely chopped garlic. Add the paprika then.

Almejas a la marinera (Sailor´s clams)

500 gr of clams
half onion
3 cloves of garlic
half tablespoon of flour
1 tablespoon sweet paprika
1 small glass of white wine or fish broth
chopped parsley
extra virgin olive oil
bay leave



Wash well under cold water and rub. Leave to soak in salted water.

Place some extra virgin olive oil, chopped garlic cloves and the chopped onion in a pan. When it is golden add the flour. Stir well. Remove the frying pan from the heat, add the paprika and mix.

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.

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.

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.

Olla Gitana (Gypsy Pot)

1/4 kg of chickpeas

1/2 kg of potatoes

1/4 kg of green beans

1/4 pumpkin

1 ripe tomato

1 small onion

Olive oil
 water & salt
paprika
saffron and mint

If the beans we used are dry soak them the previous night, if you use preserved beans they will be ready for cooking at any time. In a pot of water empty chickpeas and chopped green beans. Leave them cook for about 45 minutes.

After this cooking add chopped potatoes and pumpkin. We could do without the potato but then the stock would not be so thick.