Potaje rociero

1 kg. / 2 cups chickpeas
2 tomatoes
2 red peppers
1 onion
1 head of garlic
2 bay leaves
3 carrots
1 tsp sweet paprika
2 chorizos
2 black sausages (morcillas)
250g pork meat
200 gr of bacon
2 - 3 slices of hard bread
Salt, olive oil & pepper 
cumin and nutmeg to taste



Leave the chickpeas to soak 24 hours in warm water with a pinch of salt. Change the water twice in that time. 

After 24 hours set the chickpeas in a pot with the peeled and chopped tomatoes. Then add the half of the head of garlic, unpeeled cloves of garlic. Following bay leaves, the sliced carrots, chorizo ​​and morcilla cutted in medium slices. Then we add the pork meat and the diced bacon, olive oil and sweet paprika. Pour water until covering all the ingredients and let it cook for about 60 minutes over low - medium heat. Add salt to taste.  

In a frying pan add the red peppers and onions diced. Lightly fry with olive oil, along with the other half of the head of garlic (peeled this time) Add diced hard bread after 5 minutes. 

Add cumin to taste and blend in a mixer with half a glass of water. Add to soup and let it cook. Once it is cooked add a a pinch of salt if need it, pepper and nutmeg to taste. Let it cool for 10 minutes and serve. 

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. 

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. 

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.

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.

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.

Ensalada de pimientos rojos con atún y huevo (Red pepper salad with tuna and egg)

3 red peppers
1 tomato
extra virgin olive oil
sal
2 eggs
2 cans of tuna


Vinaigrette dressing
50 ml white wine vinegar
50 ml cooking liquid from peppers
100 ml Olive Oil
pitted black olives or tapenade
(Place all ingredients in a hand blender and mix for 30 seconds intermittently)


Preheat the oven to 200ºC. Wash the red peppers and the tomato, place them in a glass bowl dish, and put in the oven. Take out after 20-30 minutes. Cover with a cloth and let it cool.

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.

Ternera en salsa (Beef Sauce)

1 kg of beef diced
1 kg of fresh or frozen peas
2 onions
4 ripe tomatoes
3 carrots
salt and ground black pepper
nutmeg
virgin olive oil
1 tablespoon flour
half liter of white wine (option)




Put a clay pot on the fire with a good splash of olive oil and fry the beef peppered previously.

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.

Fideua Valenciana (Fideua from Valencia)

400 grs. of thick noodles
400 grs. of monkfish (or another white fish with thick meat)
400 grs. of red shrimps
200 grs. of prawns
150 grs. of clams
150 grs. of mussels
1 - 2 quid (Optional)
3 ripe tomatoes
2 garlic cloves
1 liter of fish soup
olive oil
4 threads of saffron
1 tea spoon of cayenne
salt

Boil the mussels with 1 glass of water in a covered pot with some water and bay leaves until they open. We´ll use the remaining water later on.

Pour some olive oil in a pan and fry the shrimps and prawns for a maximum of 3-4 minutes. Leave aside.

Gazpacho de Tomates y fresas (Tomato-Strawberry Gazpacho)

3 - 5 fresh tomatoes, roughly chopped

6 - 8 ripe red strawberries

1 spring onion or sweet onion

3 tablespoons fruity olive oil

2 tablespoons balsamic vinegar

2 teaspoons salt

lemon thyme for steeping 

Whirl the tomatoes, strawberries and onion in a blender. Add the olive oil, vinegar, and salt and blend until smooth.

Calçots con salsa Romesco (Big spring onions / scallion with Romesco Sauce)

a side dish for 4

12 big spring onions / scallion

a little olive oil

kosher or sea salt

Romesco Sauce

1 cup olive oil

1/2 cup toasted hazelnuts & almonds

4 small tomatoes 

6 big cloves garlic

2 dried red peppers

2 tablespoons sherry or red wine vinegar

sea salt 

Heat oven to 400F. Drizzle a little oil on a baking sheet and smear it around, lay the onions on the sheet in a single layer, and roast about 45 minutes, until the onions are very tender through and browning.See on the picture how is the tradition in Cataluña. 

Served with romesco sauce. The prep work for the sauce takes a little time just because there’s some toasting and roasting involved, but you can do that ahead of time, even the day before. 

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​​.

Mermelada de Tomate (Tomato Jam)

1,5 kg perfectly ripe plum tomatoes
0,5 kg sugar
1 oz (two tablespoons) fresh lemon juice
a big pinch of salt
a sprig of fresh thyme

Blanch the tomatoes for half a minute in boiling water. Then peel & core them, and drop them into a large, heavy jam-making pot. 

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.

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.