Method

Peel and wash the potatoes and the onions. Cut them in slices and place them in layers in an earthenware platter, first the onions and then the potatoes. Season with salt. Place the chops on top, season swiftly and cover with tomato slices. Crush in the mortar the peeled garlic and the parsley, add a bit of salt, the Spanish olive oil, stir and pour it over the tomatoes. Pour also a small glass of water. Mix the bread and the paprika and sprinkle it over the dish. Heat the oven with medium temperature and cook for approximately 50 minutes. A few minutes before serving, place on the grill for browning the tomatoes.

Tips

The cooking must not be too quick. If necessary, the top can be covered with aluminium foil, and a few minutes before the end of cooking time, remove so that the tomatoes brown lightly.

Method

Once cleaned, cut the lamb into small pieces. Place the Spanish olive oil in a pot and place it on the fire to sauté with the pieces of lamb seasoned with salt. Once it begins to take on some colour, add the onion and the crushed garlic. Stir until the onions are browned. Sprinkle with the paprika and the crushed pepper and also add 2 small glasses of water. Let it cook on the live fire until all liquid is consumed. Once the water evaporates and the lamb begins again to refry, sprinkle on the lemon juice and a few drops of good vinegar. Add the cut parsley. Cover the pot and allow for an extra 15 minutes of cooking at low heat. After this time, remove and serve in the same pot. The lamb must be without sauce, yet at the same time, very juicy.

Method

Season the lamb chunks with the chopped garlic and leave for 30 minutes. Heat the Spanish olive oil in a large frying pan and sauté the ham for a few seconds, then remove and transfer to a heatproof casserole dish. Fry the lamb chunks in the same Spanish olive oil until golden, then place on top of the ham. Sauté the carrots, tomatoes and capsicum in the same Spanish olive oil. Meanwhile, crush the other clove of garlic in a mortar with the parsley and dilute with wine. Add the garlic mixture to the carrots, tomatoes and capsicum, then pour this mixture over the lamb. Season with salt, cover and cook over high heat, shaking frequently to prevent sticking. Stir occasionally, taking care that the drops on the inside of the lid fall back onto the meat. Halfway through the cooking (about 20 minutes) add the peas.

Method

Heat up the oil in a casserole dish and fry the seasoned with salt small goat together with two of the garlic cloves and the peppers during a few minutes. Add the spoon of paprika (carefully so that it doesn’t burn), cover with water and take to a boil. Prepare a crushed mixture with the clove, parsley, the rest of the garlic and the slices of fried bread. Dilute with a little water and add to the casserole, letting it boil in low heat until the meat tenders. Check salt and serve accompanied with french fries or a lettuce salad. Tip: The sauce must be thick and of little quantity in order to achieve the aspect of a sauté.

Method

Combine wine, oil, onion, garlic, pepper and celery salt; pour over meat. Marinate in fridge at least 2 hours. Remove meat from marinate; put dry. Reserve marinade. Lay out meat on flat surface. Arrange rows of green beans, carrots, and olives over meat, leaving one inch border around edges. Sprinkle stuffing mix evenly over vegetables. Roll meat tightly, tucking meat closely around vegetables. Lay bacon slices around roll; tie meat securely with string at ½-inch intervals. Bake at 350 °, 30 min, basting occasionally with reserved marinade. Put under boiler to brown bacon. Cool slightly. Cut into ½-inch-thick slices.

Method

Add salt and pepper to the veal filets and dust them with flour. Heat Spanish olive oil in a large saucepan, fry the filets until golden and set aside. In the same oil fry the onions at a medium to low heat for 30 minutes until golden, add the tomatoes and fry for another 10 minutes. Add the soaked porcini, the oyster mushrooms, sherry wine and cook for 5 more minutes. Place the fried veal filets in the saucepan, cover with water and cook at a slow heat for 60 minutes until soft. In a mortar and pestle crush the garlic and roasted almonds with a pinch of salt and incorporate to the saucepan. Cook for five more minutes and let it sit for a few minutes before serving.

Method

Place the legs on a baking tray, sprinkle with salt and thyme, and drizzle with 200 ml of very hot olive oil. Place in the oven, preheated to 250C (480 F) for 15 minutes. Peel and roughly chop the tomatoes, chop the garlic cloves in half, and slice the onion into thick rings. Place the vegetables around the meat and leave to cook for another quarter of an hour. Cut the potatoes into slices and fry gently with the rest of the olive oil for around four minutes, then place among the other vegetables, pour over a cup of white wine and leave to cook for another 15 minutes before serving.

Method

Place a pan with Spanish olive oil in it on the stove. Season the meat with salt and pepper. Once the Spanish olive oil is hot, fry the meat lightly until it browns. Remove it and place it on an earthenware casserole. Peel and wash the onion, cut it very thinly and fry it in the Spanish olive oil of the pan where the meat was cooked. Let it take on a dark brown colour, add on the wine and the juice of 4 oranges. Pour over the pork loin. Cover the casserole and let it cook at medium temperature for 25 minutes. Turn over the meat and continue the cooking for another 25 minutes. Poke the loin to check the state of it. Remove the meat from the casserole, pass the sauce through the colander and save until serving time. Place the loin cut in slices on a serving plate. Decorate with orange slices, previously peeled, and place the sauce in a separate serving sauce cup.

Tip

The loin of pork can also be served with the following side dish - make an orange gelatine and let it cool using as the moulds the fruit shells once the liquid has been removed. Turn it over and cut into its separate pieces.

Method

Measure 3 litres of cold water into a wide-based pan, place over the heat and add the meat, chicken, bacon and ham (the water must cover all the ingredients). Remove any foam forming with a slotted spoon. When it comes to a boil, add the chickpeas and the pig’s trotter. When it begins to boil again, add the onion and salt, lower the heat and simmer for about three hours. In a separate pan, boil the vegetables with the chorizos for 30 minutes. Boil the blood sausages in another pan taking care to keep them whole. Strain the stocks together into a single pan, check for salt and prepare the broth with the noodles. Sauté the cooked and drained vegetables with the Spanish olive oil and garlic in a frying pan. Arrange on a serving dish with the chorizos, blood sausages and whole potatoes. Drain the chickpeas and add to the dish (if large enough, otherwise on a separate dish), with the meat cut in small pieces on top and pieces of ham, bacon, chicken and pig’s trotter around the edges. The whole dish can be dressed with Spanish olive oil.

Method

Chop finely onion, garlic and olives. Stuff the beef with the meat with almonds, olives and small pieces of cinnamon and tie the beef round together. Heat oil in a casserole dish and add meat carefully browning on all sides. Add onion and garlic and cook until browned. Add wine, stock and tomato puree. Season with salt and pepper. Cook in a medium oven for 90minutes. Set aside meat and let it rest before removing the string and cut it into slices. Strain the sauce and serve with meat.

Method

Method

Slice the chorizo thickly, trim and cut the green peppers into small squares. Fry the chorizos till crispy and the pepper squares till tender, salting lightly at the end. Spear a piece of chorizo and pepper on each stick.

Method

For this dish you marinate the meat for a few days before cooking the rice. In a large mortar and pestle, ground the garlic and chilli with a pinch of salt and add spices, oil and wine from the marinade. Chop the pork ribs and marinate in an airtight container for a few days. Fry the marinated pork ribs in a casserole, add the wine and simmer for a few minutes, cover with water and cook on medium heat for 45 minutes, until meat is tender.

Method

Heat Spanish olive oil in a paella or large frying pan. Add spareribs and lean pork and cook until lightly browned. Remove and set aside. Add garlic cloves until brown, remove and crush. Sauté capsicum and tomatoes, then add crushed garlic, parsley and saffron. Stir in paprika followed by spareribs, lean pork and stock. Add salt. Simmer for 20 minutes, check seasoning and bring to boil. Pour in rice and peas, cook on high heat for 10 minutes then reduce heat and cook for a further 10 minutes. Check rice is just cooked. Remove from heat and stand for 5 minutes before serving. Just before serving, scatter over some torn parsley leaves.