Method

Cut the carrots, mushrooms, onions, tomatoes and zucchini into thin slices. Cut the hearts of lettuce and endives into quarters and the asparagus, green beans and thin beans into halves. The carrots, green beans, thin beans and asparagus need to be lightly boiled in water so they are crunchy before placing on the grill or barbecue. If this process is avoided, these vegetables can be too hard in texture. Cook all the vegetables on both sides on the grill or barbecue, making sure the heat is low. Make sure the vegetables don’t take on colour. Serve the grilled vegetables as soon as they are removed from the grill to conserve all the flavours. Season with Spanish extra virgin olive oil, salt and freshly ground pepper.

Method

In a saucepan, cook the chopped ham and onion in the Spanish olive oil. Add the lettuce and when it takes a golden colour, add the green beans and garden peas. Add chicken stock and keep boiling for 10 minutes and then add the previously cooked asparagus, artichokes and potato. Season with salt and pepper and thicken the sauce with a mix of butter and flour.

Method

Wash the potatoes and cook them with a generous amount of salted water. Peel them and cut in regular pieces. The next step is to heat an abundant amount of Spanish olive oil in a deep pan and brown the potatoes in it. While the potatoes are frying, mix the tomato with the vinegar and the Tabasco sauce. At last, place the potatoes on a plate and cover them with the sauce. Serve hot or cold.

Method

Top and tail the beans, remove stringy sides and cut into 5 cm (2 inch) pieces. Wash and cook in salted boiling water for 20 minutes until soft. Drain and put to one side. Dice the ham and fry in 3 tablespoons of Spanish olive oil, then remove from the pan and put aside. Meanwhile, peel the potatoes, rinse and dice, season with salt and fry in plenty of Spanish olive oil on a low heat until soft. Remove from the pan, shaking off any excess oil. Finally, sauté all the ingredients together for three minutes. Turn out into a serving dish, sprinkle with finely chopped hardboiled egg and serve.

Method

Process the garlic, parsley and walnuts in a small blender. Slowly add oil and salt to taste. To make the tomato sauce put all the ingredients in a pan and simmer 30 minutes or until thick and jammy. Puree. To make the aioli mix the garlic and egg in a small blender, and then slowly add oil until the mixture is thick and creamy. Add lemon juice, salt and pepper to taste. Prepare the tuna stuffing by combining tuna, 2 tablespoons tomato sauce, 2 tablespoons of aioli, 1 tablespoons parsley oil until smooth. Blanch, peel and halve tomatoes. Scoop out insides and fill with tuna mixture. Place upside down on a plate. Whisk together oil and vinegar and season. Drizzle over tomatoes with remaining parsley oil.

Method

Saute the spring onions and asparagus in a frying pan with one tablespoon of aioli or Garlapeno and a splash of Spanish olive oil. While the onions and asparagus are still crunchy, add the prawns and stir fry but do not overcook. Add beaten eggs and mix with the vegetables and prawns. When cooked, serve it on warm toast.

Method

Peel and slice the potatoes very thinly. Chop the onion and place together with the potatoes in a frying pan. Cover with Spanish olive oil and fry slowly until soft (20-25 minutes), turning them occasionally and gently breaking the potatoes with a fork. Drain the potatoes in a sieve, reserving one tablespoon of the Spanish olive oil in which they cooked. The rest of the Spanish olive oil can be stored and reused next time you make a potato omelette. In a large bowl, beat the eggs (option: infuse a pinch of saffron threads in a cup with 2 teaspoons of boiling water for 10 minutes, then add to beaten eggs). Add the fried potatoes, mix well and season with salt. Leave the entire mixture to rest for a time. Heat the reserved tablespoon of Spanish olive oil in the same pan until it is very hot. Add the egg mixture, lower the heat, and cook for 5 minutes. Use a plate to carefully turn the omelette, and continue to cook for 5 minutes or until golden brown. Spanish tortillas can be served hot or at room temperature.

Method

Combine the Spanish olive oil and butter and brush over the leeks. Grill or barbecue until blackened on the outside. Wrap in butchers paper and serve almost straight away with romesco sauce.

Method

Soak the raisins in a bowl filled with warm water for 30 minutes and drain. Carefully clean the spinach leaves, removing stems and rinsing in several changes of cold water. Plunge the spinach into a large saucepan of boiling salted water and cook for 10 minutes. Drain thoroughly. Heat the Spanish olive oil in a frying pan, add the ham and cook for 1 minute. Stir in the raisins and pine nuts. Add the boiled spinach leaves, season with salt and pepper and cook over medium heat for 5 minutes. Serve hot.

Method

Carefully cut the eggs in half. Remove yolks and mash with cheeses and oil. Set aside some olives for garnish and chop the remainder. Add chopped olives and refill the white egg halves with the mixture. Place the eggs in a baking dish and sprinkle lightly the remaining olives. Serve with a garnish of lettuce, some black olives and mayonnaise.

Method

Slice the garlic and fry in olive oil, then remove and put on the side. Use the same oil to gently cook the finely chopped onion and carrot. When they are done add the diced ham and sauté for a minute along with the garlic. Now add the peas, cover with the stock, season and leave to cook gently until the peas are soft. Meanwhile, peel the potatoes and cut into even pieces, season and fry in olive oil, then remove and add the cooked peas. Can be served with a garnish of sliced hardboiled egg.

Method

Clean the mushrooms with a cloth and slice thinly. Cut bacon into strips, and finely chop the garlic and onion. Gently fry the onion and garlic in half of the Spanish olive oil, then add the bacon and sauté. In a separate frying pan, sauté the mushrooms in a little Spanish olive oil until all the juice released is reduced. Now add the onion and bacon to the mushrooms, pour in the cream, season with the salt and pepper and cook for 5 minutes on a moderate heat. Add a chilli pepper for a spicier taste.

Method

• Zucchini
  Slice the zucchinis in half (lengthways). With a spoon, scoop the meat out of the zucchini and save for later. Cook the zucchini halves in a moderate oven (180°C) until tender. Sauté the garlic, shallots, scallops and prawns in Spanish olive oil. Finely chop the zucchini flesh and, with the tomato, parsley and fennel, add to the sauté mixture. Season to taste and cook lightly for 5 - 10 minutes.

• Zabaglione
  Prepare the zabaglione in a bowl over a boiling saucepan of water. Melt the butter, making sure it’s not too hot. Whisk the egg yolks and add to the butter, stirring with a wooden spoon. Gradually stir in the dry white wine and continue to stir slowly over the heat until thickened. Spoon the stuffing into the zucchini halves and cover with the zabaglione. Bake in the oven until the zabaglione is golden.

Method

Peel the potatoes, wash them thoroughly and cut them into thin slices. Chop the onion. Heat oil in a frying pan and add the salted potatoes. Stir them until they are slightly cooked; Then add the onion and let it fry during 3 or 4 minutes. Beat the eggs and add the fried potatoes. Mix well. Cook them on a high flame. Brown on one side and then turn the omelette over to brown it on the other, being careful not to dry it. The omelette is done when the inside stills wet, it has to be juicy, not all cooked.

Side
Bread with Tomato
(From Catalonia)

Grate 2-3 tomatoes. Cut the bread into slices of 2cm. Scatter the tomato on the top of the bread slices. Dress them with olive oil and salt.

Method

Before preparation, the bacalao has to be ‘reconstituted’ by soaking in cold water for 24 to 36 hours (depending on thickness), the water being changed two to four times during this period. For the last two hours before cooking, it is best to soak the bacalao in warm water, to be sure of drawing out all the salt. Drain and pat dry, removing any remaining bones and skin, and flake with a fork. To prepare the sauce chop the spring onions and cut the green capsicum in dices. Gently fry in a saucepan for 10 minutes until tender. Add the wine and reduce for five minutes. Place in a blender and process until smooth, then sieve through a chinois. To prepare the stuffing, fry the sliced garlic in a separate pan until it starts turning colour, add the bacalao flakes and fry for 10 minutes. Add the flour, fry for one minute and gradually pour in the milk, stirring all the time. Add the chopped coriander (or parsley) and season with pepper. Remove from the heat and let cool. Fill the roasted piquillo peppers with the stuffing. Set them on a baking tray and brush them with olive oil. Cook them in a preheated 150ºC oven for 5 minutes. Cover with the sauce and serve.

Tip

Other stuffing suggestions could be minced meat with tomato sauce; spinach, fennel and pine-nuts with bechamel sauce; squid on its ink; scrambled eggs; canned tuna fish and raisins with potato purée; vegetable stew or pisto; cheese, ham and baked eggplant, etc.

Method

Wash and dry the potatoes. Sprinkle them with olive oil and cook in the oven at 200C for 30 minutes or until they are tender on the inside and crunchy outside. Beat the eggs and the cheese until smooth. Drain the mussels and sprinkle with salt. Add to the eggs and cook in a fry pan. Stuff the cooked potatoes with the mussel and egg mixture and serve.