1 - APETIZERS
“Boquerones en vinagre”
• 1 kilo fresh anchovies
• good Spanish virgin
• white vinegar
• 3-4 garlic cloves
• fresh parsley
• sea salt
1Clean the anchovies/boquerones under water. Get rid of the heads
and open the clean anchovies/boquerones as if they were books.
Get rid of the insides of the fish and after rinsing them, place them in
in a deep tray.
2Once you have the tray covered with "open book" fish, sprinkle some
sea salt and cover them with the white vinegar.
3Put them in the fridge for a minimum of 12 hours. I usually let them
sometime between 12 to 18 hours.
4Once the macerating is done, cut a couple of cloves of garlic in really
thin slices (it depends a lot on how much fish you have and how
much you like garlic). Put aside.
5Chop parsley in really small pieces.
6Get each fish out of the tray where they have been macerating.
Arrange them nicely in another tray.
7Once they are arranged sprinkle the cut garlic and the parsley over
8Cover with good Spanish virgin olive oil.
9Enjoy with white wine and bread or a baguette.
10The prep time varies depending on your fish cleaning and cutting
• 1: Wash and cut the potatoes into thin slices. Heat the oil in the pan,
and add the potatoes and salt. Fry, stirring occasionally. Tip: If you
prefer the potatoes to be soft, use a spatula to mash them as they
are frying. As soon as they are a golden colour, remove from the
pan and put the potato mixture either in a sieve or on kitchen paper,
so that as much oil as possible drains away or is absorbed.
• 2: Beat the eggs well with a pinch of salt, and add to the potatoes.
• 3: Put two small spoonfuls of olive oil in the frying pan, so that the
bottom of the pan is covered with a thin layer of oil. Once the oil is
hot, add the potato and egg mixture. Tip: shake the pan gently as
you move the mixture, so that none sticks to the bottom. Once the
omelette seems to be cooked, use the lid of the frying pan (or a
large plate) to tip the omelette out of the pan, add a little more oil
and slide the omelette in again, this time putting the less cooked
side first into the pan. If you need to repeat this step, so that the
omelette is perfectly cooked and golden on both sides, you may do
so. This omelette is delicious hot or cold
“Pulpo á Feira” (boiled Octopus,
• A big Octopus
• A lot of Water
• Cooking Salt
• Spanish Spicy Red
• Spanish Virgin Olive Oil
1 Boil water in a big pot with a peeled onion.
2 Get the big octopus and drown three times into the boiled
water. This is because we don't want to remove the
3 After 30 minutes we have to look if the octopus is not too
soft, and move it away.
4 The boiled potatoes have been cooked in slices before
(thickness: +-1 cm,) during 15 minutes with laurel.
5 Cut the octupus in little pieces with scissors and put in a
6 Sprinkle the cooking salt, Spanish spicy red pepper, and
add virgin olive oil. Serve hot and enjoy it.
This delicious recipe is better with an Alvarino white
wine and home-made bread.
2 - FIRST COURSES
“Sopa de Ajo” (Castillian
• 1/3 cup olive oil
• 3 cloves garlic, sliced
• Spanish cured ham, cut
into 1/4” cubes
• 2-3 slices of day-old
bread, medium size
• 1 tbsp sweet paprika
• 1 quarter of water
• 6 eggs
1. Serves 6.
2. Heat the oil in a heavy frying pan. Add not-too-
thinly sliced garlic. Before the garlic turns
brown, add the cubed ham and the slices of
bread. Sauté for a few minutes on medium
3. Add the sweet paprika, followed by the water
and salt. Bring to a slow boil. Boil for 5-10
4. To poach the eggs, carefully add eggs to the
soup one at a time.
5. Scoop out poached eggs one at a time into
soup bowls. Then, slowly ladle the soup into
Ingredients (for 4 people):
• 1 Kilo tomatoes (preferable plum
• 1/2 small onion (60 grams)
• 1 small green pepper
• 1 small cucumber (the small
chubby Spanish type)
• 1 small cup of olive oil
• 2 desert spoons of vinager
• 200 grams of bread from the day
before, soaked in water
• Small portions of diced tomatoes,
red and green peppers, cucumber,
onion and bread or croutons to
sprinkle on top.
1: Put the tomatoes, onion, pepper, cucumber,
vinager, oil and bread into a liquidizer. If you
want to dilute it, add a glass of water. Tip: if you
want to go for a tangy garlic taste, add a small
amount of fresh garlic to the mixture before
2: Put the mixture into a bowl, add salt and pepper
and leave the gazpacho to chill for at least an
hour. If you want to eat it straight away, you can
put some ice cubes in to cool it down.
3: Serve the gazpacho en soup bowls, with the
portions of diced tomatoes, pepper, cucumber,
onion, croutons etc on the table, so that
everyone can add them to their bowl as they
prefer. Tip: you can also sprinkle diced serrano
ham or hard boiled egg.
(Spanish Potato Salad)
• 7 medium potatoes
• 2 roasted red peppers (bottled
• 1 16 oz can of peas and
• 2 hard-boiled eggs
• 1 6 oz can tuna, drained
• mayonnaise – For home-
made, see recipe link below.
• 4-5 spears white asparagus for
This Spanish potato salad recipe makes 6 servings.
1. Scrub the potatoes to clean off any lose dirt and sand. Pour water into a
large pot, cover and bring to a boil on high heat. Place potatoes, eggs and
carrots in the pot and boil them with skins until they are cooked, but not too
soft. Test the doneness by pricking with a fork to make sure they are
cooked, but still firm. Don‟t overcook the ingredients or when mixing the
salad, you‟ll end up with mashed potatoes.
2. If you are preparing home-made mayonnaise, do so while the ingredients
3. Drain the water from the pot and add cold water to the pot, covering the
ingredients. Change every few minutes until everything is cool enough to
handle with your bare hands. Refrigerate for a few minutes to cool further.
4. Remove from refrigerator and peel potatoes, eggs and carrots. Cut into
small (approximately 1/2") cubes. Return to refrigerator while you prepare
the other ingredients.
5. Cut all ingredients into small cubes and mix all together.
6. Add the mayonnaise mixture and mix thoroughly. If necessary, add more
mayonnaise. Smooth top of potato salad, preparing for decoration.
8. Put the mixture on a try and put some more mayonnaise over it. Then
decorate with some red boild pepper, olives and asparagus.
3 - MAIN COURSES
“Merluza a la vasca”(basque
-Flour, for coating
-900g hake steaks, cut into large
-Olive oil, for shallow-frying
-1 Onion, chopped
-6 clove Garlic, chopped
-225ml fresh fish stock
-225ml White wine
-12 small fresh clams
-12 raw mussels
-100g fresh or frozen peas
-4 hard-boiled eggs, shelled and
-juice of 1 Lemons
-50g chilled Butter
1. Preheat the oven to 190°C/gas 5.
2. Season the flour with salt and freshly ground pepper. Coat the hake pieces in the seasoned
3. Heat the olive oil in a large, heavy-based frying pan. Add in the hake and fry for 1 minute each
4. Place the fried hake in a single layer in an ovenproof dish.
5. Add the onion and garlic to the frying pan and fry gently until softened. Layer the fried onion and
garlic over the hake.
6. Add the fish stock and white wine to the frying pan, scraping the pan with a spatula to deglaze
the pan. Bring to the boil and cook briskly until reduced by a third.
7. Pour the fish stock mixture over the fish and layer the asparagus on top.
8. Press the clams and mussels into the gaps between the hake. Cover the dish with kitchen foil
and bake for 8 minutes.
9. Add the peas and halved eggs to the hake. Bake for 2 more minutes.
10. Carefully strain the hake cooking juices into a pan. Bring to the boil and reduce by half.
11. Add in the lemon juice and whisk in the butter to make a smooth sauce.
12. Divide the hake mixture among 4 serving plates. Spoon over the sauce, sprinkle with parsley
and serve at once with lemon wedges
Burgos Roast Baby Lamb
• 1 baby lamb (8-9
• Olive oil
• 1 glass of white wine
1. Place the salted lamb on a roasting pan
and paint it with some olive oil. Roast for
40 or 50 minutes turning the meat once
brown on both sides. Pour the white
wine. Let it roast until the meat is tender.
Pour some water over the meat from
time to time.
2. It must be juicy when served.
Bacalao al Pil-Pil
• 1 kilo salted cod, then
• 1 1/2 cups olive oil
• 3 cloves of garlic,
• 1 small dried hot chile
pepper, seeded and
cut into rings
1. Drain the salt cod and pat dry with paper towels. Cut into 3-inch squares, leaving
the skin intact. When cooking later in olive oil, the skin will release the needed
gelly to help emulsify the sauce.
2. In a 12-inchpan, heat the olive oil over medium heat. When the oil is hot, add the
garlic and the chile and fry, stirring occasionally, for 2 to 3 minutes, or until the
garlic starts to turn golden. Using a slotted spoon, transfer the garlic and chile to a
small bowl and reserve for garnish. Reserve the oil in the pan.
3. Decrease the heat to medium-low and add the cod pieces to the oil. Simmer for
about 10 minutes, being careful not to let the oil become too hot. The oil should
just barely sizzle around the edges of the fish pieces. Using a slotted spoon,
transfer the cod to a plate and then pour the olive oil into a wide heatproof bowl to
cool. When the cod is cool enough to handle, remove any errant bones, leaving
the pieces as intact as possible.
4. Return the cod pieces, skin side up and in a single layer, to the pan. At this point,
make sure that the pan, the cod, and the reserved olive oil are all lukewarm.
5. Place the pan over medium heat and begin by spooning 2 or 3 tablespoons of the
olive oil over the cod. It its here that the dance begins: using both hands, rotate the
pan in circular motions over the burner. Continue the motion until the first drops of
oil start to emulsify. You will know that the emulsion is beginning when the oil
drops turn pale and cling to one another. Eventually the whole sauce will turn pale
6. Continue to rotate the pan, interrupting only to add the olive oil gradually, spoonful
by spoonful, until all the oil is incorporated into the emulsion. Depending on the
quality of the cod and the gelly content of its skin, it will take anywhere from 15 to
30 minutes to make the sauce.
7. Divide the cod evenly among individual plates and spoon the sauce over the top.
Garnish with the reserved garlic and chile. Serve hot or warm.
4 - DESSERTS
“Arroz con Leche”
• 2 cups milk
• 1-1/2 cups medium grain
or pearl rice
• 1/2 cup granulated sugar
• 1/2 stick unsalted butter
• peel of 1/2 lemon
• 1 cinnamon stick
• 1-2 tsp ground cinnamon
1. 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.
2. Pour milk into another large pot and add sugar. Turn burner on low to
medium heat. Stir until sugar is completely dissolved. Bring milk to a boil
over medium heat, being careful that it does not boil over. While you are
waiting for the milk to boil, drain the water from the rice.
3. Once the milk boils, add drained rice, butter, cinnamon stick and lemon
peel. Allow to gently boil for about 15-20 minutes, until rice is soft. Remove
cinnamon stick and lemon peel. Remove from heat and pour rice pudding
into a serving dish. Sprinkle the top with ground cinnamon. Allow to cool for
15 minutes before serving because the mixture retains the heat.
4. Arroz con leche can be served warm or cold. If you want to serve it cold,
allow the rice mixture to cool down in the serving dish for 20 minutes, then
refrigerate at least 1 hour.
5. In the region of Asturias in Northern Spain, this dish is served with a crust of
carmelized sugar on top. The traditional method for forming the crust is to
liberally sprinkle sugar on top, then place a very hot iron on top of the rice to
caramelize or burn it. You can accomplish the same thing by placing it
under the broiler for a few minutes after sprinkling the top with sugar.
“Flan de huevo”
• 2 whole eggs
• 10 egg yolks
• 1 liter (4 cups) milk
• Peel of 1 lemon, in
• 6 tablespoons sugar
• Caramelized sugar
• 8 tablespoons sugar
1 To make the caramelized sugar, heat sugar in an ovenproof (1 liter, 4
cups) plan mold, over low heat, stirring constantly. Cook until sugar
has melted and is golden brown. Tilt pan to coat bottom and sides.
Remove from heat and let cool for at least 30 minutes, tilting pan
occasionally to coat sides. To make the custard, mix half of the milk
with 3 tablespoons sugar and peel of 1 lemon. Cook slowly over low
heat for 1/2 hour, stirring constantly. Set aside.
2 Remove lemon pieces and discard. In large bowl beat whole eggs
and egg yolks lightly. (Egg shells can be saved and added later to
water of the Baño María to prevent from splashing into flan while
cooking). Blend in 3 tablespoons of sugar and remaining milk.
3 Gently add the boiled milk and stir. Pour custard mixture into mold on
top of caramelized sugar. Place mold in pan of hot water (Baño
María). The water should cover more than half of mold. Cook on top
of stove over a medium flame for 30 minutes. Transfer to a
preheated F (180 C) oven and continue cooking for another 30
minutes or until an inserted knife comes out clean. Immediately
remove from water and cool, covered, at room temperature.
4 Refrigerate, covered, until ready to serve. Unmold by loosening sides
of custard with a knife and place a serving plate over mold. Turn
over on to plate.
“Leche Frita” (fried milk)
• 1l milk
• 180ml olive oil
• 1 spoonful of sunflower
• 2 eggs
• 60 gr corn flour
• 60 gr of light flour
• 1 stick of cinnamon
• 120 gr sugar
1. Dilute the flour together with the corn flour and sugar in
1/4l of milk. Boil the rest of the milk with the cinnamon
stick for ten minutes and add it, after straining, into the
paste made earlier.
2. Simmer the mixture on a low heat, without stopping
stirring, for a period of 10 minutes. Put it on a tray
greased with sunflower oil and allow it to cool.
3. Once the mixture is cold, cut it into rectangles of about
10 x 5cm, putting them into flour and beaten egg and
frying them on a medium heat in the 2dl of olive oil. Dry
off the excess oil and sprinkle them with sugar and
Jamón Serrano peculiarities
The pigs are often black, giving this
supreme jamon its familiar name
in Spain: pata negra, or black
hoof. They are 14 to 20 months
old when killed and weigh 160kg
to 170kg. They have led a
relatively long, calm life, ranging
freely and eating well. This is the
second point about the Iberian
pigs: their diet.
Iberico ham is graded in three
categories according to the pigs'
diet. From our point of view they
start at luscious and range to the
sublime: jamon iberico de pienso
is fed entirely on grain; jamon
iberico de recebo has a free-range
diet of acorns, grain and pasture
foraging and is fattened to its final
20kg to 30kg with grain; and
jamon iberico de bellota, the
pinnacle of Spanish pork, is fed in
its final stage, from 90kg to 165kg,
on acorns and natural pasture.
Eating 12 Grapes on New Year's
Eve in Spain.
For a long time, Spanish people have
had a traditional custom of celebrating
New Year's Eve. On the last day of the
year, the 31st of December, they wait
until twelve p.m. Everybody has to
have twelve grapes ready to eat when
the clock starts to chime. It is
traditional to eat them as you hear the
clock from Puerta del Sol in Madrid
When it is midnight, each time the clock
chimes, they put a grape in their
mouth. By the time the clock has
finished chiming, everybody has to
have finished their grapes and the
New Year starts, but hardly nobody
ever finishes eating the grapes on
This tradition started in Spain because
one year when there was a big grape
harvest, the king of Spain decided to
give grapes to everybody to eat on
New Year's Eve.
Turrón is a very old, traditional sweet of
Moorish (Arabic) origin. Turrón has been a
popular sweet for centuries, even outside
Spain‟s borders. It is said that the Moors
invented turrón over 500 year ago in Jijona, a
small town about 30 miles or so north of
Alicante. Jijona‟s economy is focused on the
production of turrón and there is even a
museum of turrón that chronicles the process
and history of the sweet. In addition, it is
located within the factory that makes both “El
Lobo” and “1880” brands of turrón. If you are
lucky enough to visit the museum from mid-
June to mid-December, you can watch the
turrón production from a balcony high above
the factory floor. (For more information on the
museum, please see the end of the article.)
There are two traditional basic types of turrón.
Soft Jijona or turrón blando, which is so smooth
it has the consistency of peanut butter and hard
Alicante or turrón duro, which is like a thick
almond nougat candy, similar to peanut brittle.
The wild flowers that bloom in the
mountainsides all around the town of Jijona are
food for the bees that produce the honey, which
is such an important ingredient of turrón. The
honey, together with the almonds from nearby
orchards forms delicious turrón in the hands of
artisan candy makers, called turroneros. In
1939 a Denomination of Origin for turrón from
Jijona was created and in 1991 the rules of the
denomination were revised.
Castillian Garlic Soup Story
In Spain, it is common in northern
areas and specially in Castilla. In
rural places, Sopa de Ajo was
taken some three hours after
breakfast, to recover from hard
work and cold weather. It used to
be cooked using some types of
meat or fat but today these two
ingredients are not used any
more. You can find it as a typical
recipe cooked in Burgos where
the winters are cold and soups
and stews are eaten daily. Castilla
is the "land of bread" and it is
bought fresh daily. However, a
Spanish cook would never serve it
stale, so this recipe is a good way
to use any stale bread that is left
over from the day before‟s meals.
LENTILS AT THE GARDENER
• ( 4 servings):
• 200 g. Lentils
• 50 g. Bacon
• 1 green pepper
• 2 carrots
• 2 ripe tomatoes
• 1 medium onion
• 1 leek
• 1 cube beef broth
• ½ dl. Olive oil
• white pepper
• 4 medium potatoes
• - Put the lentils to skoak the night before.
• - Wash and peel the carrots, rhe onion and the leek.
• - Wash an peel the potatoes. Wash the peppers well.
• - Wash the tomatoes and peel them as follows: make in incision in
the shape of a cross in the center of its top, dive them in boiling
water for 30 seconds, remove them and remove the skin with a thin
• - Cut all vegetables into veryfine dices.
• - Cut the bacon into 1 cm cubes. Aside.
• - Heat olive oil in a pan of high walls and skip the vegetablesat low
heat for 2 or 3 minutes.
• - Add lentils and mix everything well.
• - Inmerse the prepared water and add de beef broth cube crushed.
• - Season to taste.
• - Cook the stew at low heat for approximately 2 hours.
• - Serve in bowls, previously heated.
POTTAGE OF CHICK-PEAS WITH
COLD FISH AND SPINACHS
• 400g of coldfish
• 300g of chick-peas
• 400g of spinach
• 2 onions
• 1 leek
• 1 carrot
• 1 small cup of olive oil
• Desalt the coldfish in pieces and take out the bones.
Soak in water during 24 hours, changing the water 3
• Cook the chick-peas in water and salt, with a slightly
fried leek, carrot and onions. Put some salt.
• Boil the spinach in a pan with water and salt during 5
minutes. Drain and cut.
• Put one frying-pan with oil and onion and cook aver a
low heat, then salt the onions until brown.
• When the onions start to be brown, add the coldfish and
cook at low heat, the necessary time.
• When the chick-peas are boiled, drain and add the
spinach and the coldfish, and cook it slow heat during 2
or 3 minutes all together. Then serve it.
MEDITERRANEAN SALAD WIHT
• 125gof mozzarella
• 80g of tuna in olive oil
• 12 black olives
• 1 tablespoon of
• 10 cherry tomatoes
• 1 teaspoonful of
• 3 tablespoon of oil
• Boil the pasta with a lot of water, drain and
empty water over.
• Cut the mozzarella cheese in dices and
put them into a bowl; add the tuna, the
olives cut, the cappers, the tomatoes, the
oregano, salt and pepper.
• Dress the pasta with this mixture
• 500g of mushrooms
• 8 eggs
• ½ of onion
• 2 cloves of garlic
• 3 spoonfuls of olive oil
• 1 spoonful of parsley
• 1 pinch of white
• Cut the onion and into the pieces, cut them into
a frying pan with the three spoonfuls until the
onion is transparent.
• Wash the mushrooms and cut them into pieces,
put them into the frying pan and boil them for ten
minutes .When they haven‟t got any water
• Beat the eggs, add the one pepper and put it
into the frying pan with the mushrooms. Wait
until they are set. Serve it freshly cooked.
• 3 spoonfuls of oil
• 1 spring onion
• 1 green pepper
• 1 leek
• 1 courgette
• 1 clove of garlic
• 1. Fry the spring onion, the garlic, the
green pepper and the leek.
• 2. When it‟s fried add the courgette and
the potatoes. Fry lightly for a few minutes.
Add ½ litre of water and cook it during ¾
of an hour.
• 3. After that, beat with the mixer and add a
bit of liquid cream.
• 50g macaroni
• 1 cabbage
• 100g onion
• 100g tomatoes
• 150g oil
• a pinch of salt
• 2 carrots
• 3 leeks
• Cut some water in a pan according to the
quantity you want.
• Put the cabbage in the pan and boil it. Cut the
carrots and the leeks into small pieces and put
them into the pan. Add a pinch of salt.
• After half an hour adds the macaroni and the
potatoes, you must peel them and cut them into
• In another pan put the onions with oil to cook.
• When the onions are golden, add the tomatoes.
• Add the onions to the tomatoes and the
macaroni, potatoes, etc. Get them all to boil.
• It„s ready to serve.
GALLEGO BROTH (4-5people)
• - 1 pork tail
• - 1 piece of bacon salt
• - 1 pig‟s chop
• - 1kg of salted lacon
• - ½ kg pork chop
• - 4 sausages
• - 1/2kg chick peas
• - Half kg of beef
• - Half chicken
• - 1 cabbage
• - 8 peeled potatoes
• - Olive oil
• Boil the hard ingredients in a pressure cooker for
about 3 quarters of an hour. That is: the pork
chop, the pig‟s ear, the sausages and the chick
peas (previously soaked in water for 8 hours).
When is cook, let it cold and take out the fat
• Add the rest of the ingredients and cook them all
for about a quarter of an hour more. Ready
• Serve the chick peas and vegetables as a first
course and the meat as a second course