Wine Sausage with sauteed cabbage

12 homemade sausages 
1/2 cabbage 
2 big potatoes 
2 cloves of garlic 
1 glass of white wine 
water 
olive oil 
salt 
parsley 


Peel the potatoes, chop and boil in a saucepan with water and salt. Drain and mash with a fork. Place the puree in a bowl, add a pinch of salt, chopped parsley and 2tbsp of olive oil. Set aside. 

Wash and chop the cabbage into thin strips. Peel and finely chop the garlic cloves. Golden fry with olive oil, add the cabbage and saute. Mix the cabbage with mashed potatoes and reserve. 

Meanwhile, cook the sausages in a pan with olive oil, and after 2 minutes add the white wine and cook for 3-4 minutes. 

Tips
Add manchego cheease go the mash potato mixture and cabagge. Yummy!

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. 

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. 

Boquerón en Vinagre con ajo y perejil (Vinegar Whitebait with garlic and parsley)

1 kg of large whitebait 
Vinegar to cover
salt
Extra virgin olive oil
3 cloves of garlic
parsley






Clean the whitebait,  remove innards, bones, tails and heads. Split in two pieces. Flush with water very cold, do not stir or fish can be broken. Drain it when fish is clean. 

Crema de alcachofas con boletus (Cream of artichokes with boletus)

8 artichokes
2 leeks
1 onion
2 cloves of garlic
150 gr. boletus
zest of 1 lemon
parsley
virgin olive oil
butter


Chop the leek, onion and garlic. Lightly fry in a pan with a little olive oil and a tablespoon of butter. Incorporate the chopped boletus. Keep few for garnish.

Salsa de berengenas (Eggplant sauce)

1 eggplant
Chopped fresh parsley
2-3 tablespoons lemon juice
2 cloves garlic
Salt and freshly ground pepper
Olive oil




Preheat oven to 350 º. Cut the eggplant in half and in half again. Place the 4 pieces in a baking dish with a little water. Bake for 30 minutes or continue cooking until fully cooked.

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.

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.

Patatas con salsa brava (Potatoes with wild sauce)

1/2 kg potatoes

1 - 2 tb flour 

sunflower oil

Boil a pot with water and some salt. As the water is boiling, peel (If you like. It´s optional) and cut the potatoes into irregular pieces. Add them to the water and pre-cook for 5 minutes.

Tostas de guisantes, mozzarella y huevo (Toast with peas, mozzarella and egg)

 4 slices of bread

500 g of fresh peas (weight with pods)

1 ball of mozzarella (or similar)

juice of 1/2 lemon

parsley or coriander

2 eggs

olive oil

salt flakes

We begin by removing the peas from the pods. We put them in a glass to grind and we incorporate a little salt, lemon juice, parsley or coriander and extra virgin olive oil. Grind well and put aside.

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​​.

Patatas al ajo cabañil (Cabañil garlic potatoes)

  potatoes

  garlic

  white wine vinegar

  1 bay leaf

  salt

  olive oil

  dried parsley (optional)

Wash, peel and cut the potatoes. We take oil in a pan and when hot add the potatoes, bay leaf and fry over low heat.