Clams with Artichokes (Almejas con Alcachofas)

20 preserved artichokes
2 garlic cloves
3 - 4 tbsp olive oil
1 glass of water + artichokes liquid
1 tbsp flour
1/2 glass of white wine
24 clean clams
pinenuts or chopped almonds
salt and pepper





Drain the artichoke and set the liquid aside. 

Chop the garlics and brown them in frypan with hot olive oil. When almost ready add few pinenuts or chopped almonds for extraflavour. 

In a mixer wisk the flour, white wine and the 1 cup of remaining liquid from artichokes plus some water until filling up 1 glass. Pour in the frypan. 

Add the clams and cook until they are open. Then add the artichoke cutted in half and cook for a few minutes before serving. Add salt and pepper to taste. 

Stuffed roasted red pepper with spinach bechamel (Pimientos asado rellenos con bechamel de espinacas)

3 tablespoons of boiled white beans
8 roasted and peeled red peppers
50 g of spinach
1 red onion
1 clove of garlic
2 table spoons of pine nuts
1 - 2 tablespoon flour
200 ml milk
olive oil
nutmeg  

For the sauce
4 roasted and peeled red peppers
1 spring onion
350 ml cream
olive oil


Chop the onion and garlic, lightly fry in a pan with a little olive oil. Seasons. Wash spinach well, chop them and add them to the pan. Also add the pine nuts and white beens. 

Meanwhile, in a different frying pan add some olive oil. Add flour, some nutmeg and keep mixing. Mix well and slowly add the milk, stirring until the bechamel is made. Pour the spinach, onion, garlic, etc from the other pan and mix until getting a homogeneous bechamel. Place in a glass bowl and let cool. After about 30 - 50 min, fill up the roasted and peeled red peppers with the spinach bechamel. 

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.

Guiso de cordero y alcachofas (Lamb and artichokes stew)

1 kg lamb

300 g of artichokes

300 g of peas

150 g ripe tomatoes

150 g potatoes

2 onions

1/2 head of garlic

1 glass of white wine

10 g of pine nuts

flour

ground black pepper

paprika

olive oil

2 bay leaves

parsley and salt

2 eggs boiled

Clean the lamb, cut it, season and dip in flour. Lightly fry the meat in olive oil, when golden place it in a pot. (Keep the olive oil in the fry pan) Add about 1 liter of water, and boil for 20 min along with the chopped artichokes and potatoes. After that time, add the peas and cook for another 10 minutes. 

Paté de aceitunas negras (Tapenade)

300 gr. black olives
1 clove of garlic
5 sun-dried tomatoes
8 fresh basil leaves
50 ml extra virgin olive oil
2 fillets of anchovies and olive oil part from the can
10 gr of pine nuts or walnuts






Debone black olives and put aside. If they are pitted, drain well and add the liquid blender cup. Also put all ingredients except extra virgin olive oil and blend in a blender to form a cream or paste.

Add the olive oil to the mixture until it is thicken.

Morcilla de verano (Summer veg black pudding)

2 medium eggplants
2 onions
2 - 3 tablespoons pine nuts
1 teaspoon oregano
black pepper
salt and olive oil




Peel the eggplant and cut into small squares. Soak in salted water for 30 minutes.

Then in a pan or clay pot put the oil and fry the well drained eggplant in a medium heat until golden. Put aside when read, and in the same oil fry the chopped onions and let them cook until transparent and soft.

Sobrasada vegetal (Vegetarian sobrasada )

50 gr. dried tomatoes

25 gr. pine nuts

1 clove of garlic

3-5 tablespoons olive oil

10 to 12 basil leaves

1 tablespoon paprika

10 or 15 seeds of cumin

10 or 15 anise seeds

1/2 teaspoon oregano

salt and ground black pepper

Moisturize the tomatoes in hot water for about 15 minutes, after this time drain the tomatoes.

Add the remaining ingredients and beat well down to a paste.

Tips: It fits great with crisp bread and some honey or quail eggs on top.