Chanfaina de Salamanca (Cheap Stew from Salamanca)

1 onion 
200 ml of olive oil 

1 kg lamb (tripe, trotters and cooked blood) 

2 liters of water

A bay leaf 
2 cups rice 

2 cloves of garlic 

1 tsp cumin unmilled 
1 tsp cayenne pepper 
Ground black pepper 
salt 
2 boiled eggs



Wash and chop the lamb tripe and trotters. Boil in water with a bay leaf until they are tender. (30 min - 1 hour) Keep the water (broth) in the pot. 

Meanwhile, toast the cumin in a separate pan and crush in a mortar. 

Finely chop the onion. Sauté in a frying pan over medium to low heat. When the onion is ready, add the boiled tripe and the trotters, also the chopped garlic and cook over medium heat all together. 

After 5 minutes pour two cups of rice. Cut the blood into small cubes and add it to the frying pan along with the roasted cumin, black pepper and cayenne pepper. Saute for 3 minutes, until the rice is transparent and the paprika looks toasted. 

Add 4 cups of broth and season to taste. Let it cook over medium heat. 

When ready, serve in a dish and add cutted boiled eggs on top. 

2 pax Lobster Paella (Paella de Bogabante para 2)

4-5 fullhands of rice 
1 lobster 
2-3 big grated tomatoes 
6 + 1 cloves of garlic 
2 dry red peppers 
12 - 16 Mussels 
water 
extra virgin olive oil 
salt & pinch of sugar
1 bay leaf
saffron 
parsley

Cut in half the dry red peppers, and take out the seeds and the stem. Place into mixer bowl or a mortar, along with 1 garlic glove, a bit olive oil and mix all. Then add half glass of water and let it hydrate for 1 hour at least. (if you do it in the mixer bowl, add the water before mixing, it will help) 

Cut the lobster into pieces. Cut lengthwise from head to tail and then transversely by the union of the chest to the abdomen, having 4 pieces this weay. If bigger lobster, cut smaller pieces like in the picture .

Heat the olive oil (half glass will be good). Lightly fry the lobster until the shell turns red. Once it is ready set aside, but leave the olive oil in the pan, you´ll use it to keep cooking. 

A recipe to get the perfect rice every time

Crema de Calabaza (Cream of Pumpkin soup)

300 grams. pumpkin
2 spring onions
1 handful of rice
water
extra virgin olive oil
salt







Peel and chop the onions and the pumpkin. Fry both in a pot with a little oil. Add the rice and season. Stir while frying for 1 minute. 

Crema de zanahoria (Cream of carrot soup)

6 carrots
1 onion
1 handful of rice
water
olive oil
salt

Peel and chop the onion. Fry in a pot with a little oil. Chop carrots and add them. Add the rice and season. Stir while frying for 1 minute.

Cover with water and cook. Mash with electric mixer and strain to make it a creamy smooth.

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.

Arroz cremoso marinero, salmonetes y ajo negro (Seafood rice, red mullet and black garlic)

200 gr. rice
4 large red mullet

1 small onion

2 black garlic cloves (or regular garlic)
green pepper
a glass of dry white wine
three quarters of a liter of fish broth
olive oil
chopped parsley
salt, pepper & saffron

With a bit of olive oil fry the chopped onion and green pepper until transparent, add the garlic and let it cook a couple of minutes.

Add the rice and stir a couple of minutes. Add the wine and cook until all the alcohol evaporates. Stir following the direction of clockwise.
Gradually add fish stock. The rice should always be covered with a some broth. Usually take twice as much water than rice. 

Arroz con leche (Spanish rice pudding)

Ingredients

2 cups milk
1 1/2 cups medium grain or pearl rice
1/2 cup granulated sugar
1/2 stick unsalted butter or margarine
peel of 1/2 lemon
3 whole cloves
1 cinnamon stick
1-2 tsp ground cinnamon

Pour approximately 3 cups of water in a large pot and bring to a boil. When it begins to boil, add the rice. Reduce heat a bit and simmer for about 10 minutes. Turn off burner and allow rice to sit in pot of water.

Empedrado (Paella with beans)

300 g rice
200 grams of white beans
1 bunch of spring onions
2 dried red peppers
1 tomato
Olive oil
water
salt
parsley
saffron
paprika
laurel
(add some salty codfish is optional)



Soak the beans the night before. The next day the beans are put to boil in a pot with bay leaf.

Lightly fry peppers and garlic in a pan, set aside when the are ready.

Paella de Marisco (Seafood Paella)

250g prawns

1 squid or cuttlefish

1 kg of mussels

200 gr of clams

1 red pepper

1 green pepper

2 tomatoes

parsley

5 black pepper balls

2 or 3 cloves garlic

salt

Few strands of saffron

2 cups of rice round

5 glasses of water or seafood / fish broth

food coloring

Extra virgin olive oil

The first thing we do is cook the mussels, scraping clean the beard and all they have adhered to the shells. We put 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 to 6) Keep the water.