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Tapas and Entremeses:

• Baked Tart -Empanada al Horno-(sent by Peter, from Oxford)
• Bread with Toppings -Hogazas-
• Croquettes, fish -Croquetas de Pescado-(sent by Paqui, from Cadiz)
• Baby Squid cooked on a Hotplate -Chipirones a la Plancha-
• Fish and shrimp pate (Elche)
• Grilled Large Prawns -Gambas a la plancha-
• MeatBalls -Albondigas-
• Shepherd's Crumbs -Migas a la Pastora- (Aragon)(sent by Encarna, from Zaragoza)
• Snails on Spicy Sauce -Caracoles en Salsa Picante-(sent by Carlos, from Madrid)

  Soups:

• Basque Green Bean Soup -Sopa de Vainas-
• Castillian Soup with Ham, Chorizo and Eggs -Sopa Castellana-
• Elche Pot -Puchero de Elche- (Elche)
• Fish and Rice Soup -Sopa de Cadiz-
• Garlic Soup -Sopa de Ajo-
• Galician Fish Soup -Caldo de Pescado- (Galicia)
• Galician Broth -Caldo Gallego-(sent by Loli from La Coruña)
• Gypsies' Hot Pot -Olla Gitana-(sent by Mariano from Madrid)
• Lentils with Chorizo -Lentejas con Chorizo-(sent by Gustavo from London)
• Madrid Lentil Soup -Sopa de Lentejas Madrileña
• Marrows in Marinade -Escabeche de Medula-
• Oxtail Stew -Cola de Vaca-
• Vegetable Soup -Gazpacho- (Andalusia)

  Sauces:

• Aiolli Sauce
• Catalan Barbecue Sauce -Salsa de Barbacoa Catalana-
• Caper Sauce -Salsa de Alcaparrado-
• Pine Nut Sauce -Salsa de Piñones
• Picada Catalana
• Romescu -Catalan Pepper Sauce-
• Spanish Sauce -Salsa Española-

  Egg Dishes:

• Asparagus with Eggs -Esparragos con Huevos-
• Hot Pepper Omelette -Tortilla al estilo Badajoz-
• Omelette with Roast Pork -Tortilla a la Magra-
• Spanish Omelette -Tortilla de Patatas-
• Scrambled Eggs with Marrows

  Vegetables and Salads:

• Broad Beans -Habas con Jamón
• Pepper Salad -Ensalada de Pimientos-
• Pisto(sent by Luis Ricardo from Cuenca)
• Potatoes with Chorizo -Patatas con Chorizo-
• Spinach with Raisins, Pine Nuts and Anchovies -Espinacas a la Catalana-

  Rice and Pasta Dishes:

• Black Rice -Arroz Negro-(sent by Teresa, from La Manga)
• Mussels with Rice -Mejillones con Arroz-
• Paella, THE REAL THING!!!
• Rice with Young Garlic and Spinach -Arroz de Ajos Tiernos y Espinacas-
• Rice with Sherry -Arroz al Sherry-
• Rice with Pork, Tomatoes and Peppers -Arroz a la Murciana-
• Rice with Fish, Mussels and Prawns -Arroz a la Marinera-
• Fideua(sent by Rafa, from Altea)
• Fish Rice -Caldero- (El Mar Menor)(sent by Maria, from Murcia)
• Lobster with Rice -Arroz de Langosta-

  Fish:

• Anchovies in Vinegar -Boquerones en Vinagre-
• Baked Escallops -Vieiras al Horno-
• Cuttle-fish with rice
• Mussel Soup -Sopa de Mejillones-(sent by Loli from La Coruña)
• Prawns in Garlic -Gambas al Ajillo
• Prawns in Chilli -Gambas con Chili-
• Ragout of Fish and Sea-Food -Zarzuelas-
• Trout with Ham -Truchas con Jamón-
• Tuna in Marinade -Atun en Escabeche-

  Meats:

• Duck with Sherry and Raisins
• Eel-pout with paprika
• Lamb Chilindron -Cordero al Chilindron-
• Partridges with vinegar

  Desserts and Cakes:

• Canary Cheese Tarts - Quesadillas de Hierro-
• Cinnamon Buns -Mantecados-
• Churros
• Lace Pancakes from Galicia -Filloas-
• Muscat Wine Buns -Borrachuelos-
• Quince Paste -Dulce de Membrillo-
• Rice Pudding -Arroz con Leche Caldoso-
• Sponge Cakes with Olive Oil -Magdalenas-
• Sugar-Coated Fried Bread -Torrijas-
• Tart of St James -Tarta de Santiago-
• Tiger Nut Milk -Horchata de Chufas-
• Iced coffee -Granizado de Café-
• Jijona's Turron -Turrón de Jijona-
• Walnut Cream -Intzaursalsa-

Ingredients: (4 people)

120 ml olive Oil

250 g uncooked Langoustines

250 g uncooked Prawns

½ teaspoon Salt

250 g Monkfish, cut into pieces

225 g Tomatoes, skinned and cut into pieces

2-3 Garlic cloves, peeled and chopped

1 headed tablespoon of Parsley leaves, finely chopped

1 ½ teaspoon Paprika

1 litre rich Fish stock

250 g Spaghetinni, broken into shorter lengths

6-8 strands Saffron

Preparation

Heat two-thirds of the oil in a large paella pan o large frying pan and add the langoustines, prawns and salt. Fry evenly on both sides for 2-3 minutes then remove from the pan to one side. Add the monkfish to the pan and fry for a few minutes until lightly coloured on both sides.
This part of the dish can be prepared in advance if necessary. Heat the remaining oil in a separate pan and fry the tomatoes over a low heat for about 10 minutes. Pound the garlic and parsley in a mortar and pestle to make a fine picada. ( you can use a knife to finely chop the garlic and parsley together but the texture is different.)
Add this to the tomatoes with the paprika and stir well. Transfer the mixture to the monkfish in the paella pan. Increase the heat, add the stock and bring to the boil. Continue boiling for 2-3 minutes, then add the spaghettini and bring back to the boil. Crush the saffron in a bowl then dissolve it in a little boiling water. Stir it into the pan and cook for 5 minutes. Taste the fideua and add water if desired. Simmer until the spaguettini has absorbed most of the stock and is just cooked.
When you are ready to serve, arrange the shell fish on the paste. Cover and leave to stand, allowing the heat to transfer to the seafood. Serve in the paella pan garnished with lemon and parsley.

Ingredients: (4-6 people)

100 g dried salt Cod

4 tablespoon olive Oil 3

Garlic cloves

10-12 young garlic shoots or spring onions, trimmed and cut in half

500 g Spinach, chopped

400 g short-grain Rice

600 ml hot Water

5-6 strands Saffron

1 teaspoon Paprika

Salt and freshly ground black Pepper

Preparation

Soak the salt cod for 24-36 hours, depending on the thickness of the pieces, changing the water at least 3 times. Drain and dry the cod and flake, discarding the skin and bones.
Pre-heat the oven to 180 C/Gas 4. Heat the oil in a flameproof earthenware dish and fry the unpeeled whole garlic (if using) until browned. Remove the garlic and put it to one side. Add the spring onions (if using) and spinach to the oil and fry over a gentle heat for 2-3 minutes, stirring. Add the cod and the rice and cook for 3-4 minutes, then add the hot water. Crush the saffron then dissolve it in a little boiling water and add it to the pan with the paprika. Season to taste with salt and freshly ground black pepper. Bring to the boil, then place in the oven for 20 minutes until the rice is cooked, taking care not to let the paella dry out.

Ingredients: (4-6 people)

½ cup olive Oil

1 kg. Lean port Shoulder, cut into 2.5 cm cubes

2 cloves Garlic, peeled

500 g ripe Tomatoes, peeled and chopped

6 red or green Peppers, seeded and cut into strips

½ teaspoon Saffron

4 spring Parsley, finely chopped

5 cups Water

2 cups short grain Rice

Salt

Preparation

Freshly ground black Pepper Preheat the oven to 180 C (Gas 4)
Heat the oil in a heavy-lidded casserole and brown the pork. Remove it and set it aside.BR> In the oil, brown the whole garlic gloves, remove and set aside.
Add the tomatoes and pepper strips to the oil and cook over low heat.
In a mortar o food processor, crush the fried garlic gloves together with the saffron and parsley.
Return the pork and garlic-parsley mixture to the casserole. Add 1 cup of water, cover and cook over medium heat for 20 minutes.
Stir in the rice and cook for 2 to 3 minutes. Add 4 cups (1 litre) of water, sufficient to cover the rice. Season.
Cover the casserole and place it in the preheated oven for 30 minutes until the meat is tender. Serve with a piquant green salad.

Ingredients: (4-6 people)

48 Mussels

1 clove Garlic, crushed

2 springs parsley, chopped

½ cup dry white Wine

2 cups of Water

2 tablespoons Oil

2 Onions, chopped

400 gr. Short grain Rice

Salt

freshly ground black Pepper

¼ teaspoon Saffron

1 red Pepper, seeded and cut into strips

Preparation

Place the mussels in a large saucepan, add garlic, parsley, wine and water. Bring to the boil and cook only until mussels open. Take off the heat, strain, save the liquid, and take the mussels out the shells and put aside.
Heat the oil in a saucepan and fry the onions until soft and transparent.
Stir in the rice and cook for a few minutes.
Add enough of the mussel liquid to cover rice; if there is not enough, add water. Season and bring to the boil.
Add saffron and pepper strips, cover the pan and cook over low heat for 20 minutes.
Take off the heat, add mussels, and let it stand for 10 minutes before serving.

Ingredients: (4 people)

2 tablespoons Oil

1 Onion, chopped

1 ¼ cups short grain Rice

1 cup sweet Sherry

1 ½-2 cups Chicken stock

30 gr. Butter

Salt

Freshly ground black Pepper

Preparation

First heat the oil in a saucepan, and saute the onion until soft and transparent.
Add the rice and, while stirring, cook for 2 minutes.
Add the sherry, cook, and when it has been absorbed add enough stock to cover the rice.
Cover the saucepan and over a low heat cook for 20 minutes.
Before serving, add butter and season to taste.

Ingredients: (6 people)

750 g fresh Breadcrumbs,

125 g button Mushroom heads

Water

125 g Chorizo (spicy pork salted sausage), sliced

125 g lard

Black Olives for garnish

4 cloves Garlic, crushed

Preparation

Sprinkle the breadcrumbs with water, just enough to moist them, and with salt, cover with a damp cloth and refrigerate for 12 hours.
Melt and heat 100 g of the lard, fry the garlic, add breadcrumbs and stir continuously over low heat for 10 minutes.
Fry the mushrooms and the chorizo slices.
Reserve 6 mushroom heads and chorizo slices for garnish, and mix the rest with the breadcrumbs.
Serve in an earthenware bowl garnished with mushrooms, chorizos and olives.

Ingredients: (6 people)

1 cup of Oil

3 Lobsters each 500 gr., cut lengthwise and de-veined

Salt

2 Tomatoes, peeled and chopped

2 cloves Garlic, crushed

1 Teaspoon Paprika

4 cups (1 litre) fish stock

½ teaspoon Saffron

2 cups Rice

Preparation

In a Paellera (special slim pan) 50 cm in diameter, or large frying pan, heat the oil, add lobster halves and brown them. Add salt, tomatoes and garlic, stir and simmer for 2 to 3 minutes.
Add paprika and stock, bring to the boil, add saffron and rice, stir.
Arrange the lobster halves on top of the rice and cook over high heat.
Turn down the heat and cook without stirring for 20 minutes. Serve from dish. To make even better, the dish is placed then in a medium oven for the last 6 minutes.

Ingredients: (4 people)

48 Mussels

1 clove Garlic, crushed

2 spring parsley, chopped

½ cup dry white Wine

2 cups Water

2 tablespoon Oil

2 Onion, chopped

400 gr. Short grain Rice

Salt

Freshly ground black Pepper

1.4 teaspoon Saffron

1.5 1 red Pepper, seeded and cut into strips

Preparation

First place the mussels in a large saucepan, add garlic, parsley, wine and water. Bring to the boil and cook only until mussels open. Take off the heat, strain, save the liquid, and take the mussels out of the shells and put aside.
Heat the oil in a saucepan and fry the onions until soft and transparent.
Stir in the rice and cook for a few minutes.
Add enough of the mussels liquid to cover rice; if there is not enough, add water. Season and bring to the boil.
Add saffron and pepper strips, cover the pan and cook over low heat for 20 minutes.
Take off the heat, add mussels and let it stand for 10 minutes before serving.

Ingredients: (4 people)

2 tablespoons olive Oil

55 g Bacon, chopped

2 large Onions, chopped

1 clove Garlic, chopped

2 Courgettes, chopped

4 red Peppers, peeled and chopped

450 g Tomatoes, peeled, seeded and chopped

a bit of Mint, Parsley and Basil, chopped

Salt , black Pepper

4 poached or fried Eggs, to serve (optional)

Preparation

In a large frying pan, heat oil, add bacon, onions and garlic and cook gently for about 15 minutes, stirring occasionally, until onions are very soft and lightly colored. Add courgettes (zucchini) and peppers (capsicums) to pan and fry for about 4 minutes until soft. Stir in tomatoes and herbs and cook for 20-30 minutes until thickened. Season to taste. Serve topped by poached or fried eggs, if desired.

Ingredients: (4 people)

250 g chick Peas

2.5 litres Water

2.6 2 ripe Tomatoes, skinned, de-seeded and chopped

1 teaspoon Paprika

250 g green Beans, sliced diagonally into 3 cm lengths

1 small slice Bread, crusts removed and diced

150 g Pumpkin, peeled and diced into 4 cm cubes

1 Garlic clove, peeled and chopped

10 Almonds, toasted and skinned

3 Pears, peeled, cored and diced

2-3 strands Saffron

2 tablespoons hot vegetable Stock

Salt, Pepper

100 ml olive Oil

2 tablespoons white Wine

1 Onion, peeled and Chopped

Vinegar

Preparation

Soak the chick peas overnight in cold water, drain and rinse. Bring the water to the boil in a large pan, add the chick peas, cover and simmer gently for 1 hour. Gradually add the green beans, pumpkin and pears without letting the soup go off the boil. Season with salt and freshly ground black pep- per. Continue to simmer gently for a further 1 – Z hours until everything is tender Heat half the oil and fry the onion until golden, then add the paprika followed by the tomatoes and fry gently until the tomatoes are cooked. Meanwhile, heat the remaining oil and fry the bread and garlic until browned. Use a mortar and pestle to pound the bread, garlic and almonds to a fine paste. Crush the saffron then dissolve it in the stock, mix in the vinegar and dissolve the bread and garlic paste in the liquid. When the chick peas are almost cooked, stir the onion and tomato mixture and the bread and garlic mixture into the beans and heat through. Adjust the seasoning if necessary and serve very hot from a warmed soup tureen.

Ingredients: (4 people)

500 g small brown Lentils

100 g belly Pork, rinded

2 Leeks peeled and chopped

1 Bay leaf

3 tablespoons olive Oil

2 Carrots, chopped

Salt

2 Garlic cloves, peeled and halved

1 Onion, peeled and chopped

100 g chorizo sausage

Preparation

Soak the lentils for a few hours in cold water, then drain and rinse. Place them in a large pan or flameproof earthenware casserole and just cover with cold water. Add the leeks or onions, carrots, garlic, chorizo, pork, bay leaf, half the oil and the salt. Bring to the boil, cover and simmer gently for about 30 minutes until the lentils begin to swell and soften and the meat is cooked. For best results, allow the lentils to cook slowly. Meanwhile, heat the remaining oil and fry the onion until soft to make a sofrito. Stir this into the lentils, remove the bay leaf and cut the pork and chorizo into pieces. Return them to the pan to heat through before serving.

Ingredients: (6 people)

300 g haricot Beans

500 g Potatoes, peeled and diced

2 small Veal or Beef bones

450 g Spinach or Turnip tops

300 g Gammon

2 litres Water

25 g Lard

Salt

Paprika

Preparation

Soak the haricot beans overnight in cold water then drain and rinse. Place the beans, bones, gammon and water in a large flameproof earthenware casserole and bring to the boi1. Ad the lard, bring back to the boil, cover and boil very gently for 1 1/2 hours. Add the potatoes and boi1 for a further 6 minutes. Add the spinach or turnip tops arid boil for a further 4 or 5minutes until all the vegetables are cooked. Remove the bones and season to taste with salt and a little paprika. If the broth is not as thick as you like it, take out a spoonful of potatoes and beans, mash them finely and stir them back into the broth. Serve hot.

Ingredients: (4 people)

400g white Fish

500 ml Water

juice of 1/2 Lemon

Fresh Dill to taste

Salt

2 Eggs, beaten

375 ml Milk

2 tablespoons olive Oil

+ Olive oil for frying

175g fresh Breadcrumbs

3 tablespoons plain Flour

½ Onion, peeled and chopped

Preparation

Place the fish add water large pan with the lemon, dill and a little salt. Bring to the boil, cover and poach gently for 7-10 minutes until the fish is cooked. Drain, skin and flake the fish, reserving the stock. Combine the milk and stock to make 750 ml.. Heat the oil in a deep pan and fry the onion until transparent. Add the flour and brown for 1-2 minutes, remove from the heat and leave to cool. Still off the heat, add half the stock mixture little by little to avoid lumps. Return to the heat and add the rest of the mixture. Cook for another 10 minutes or until it does not taste floury and then add the 6sh. Pour the mixture into a bowl, cool, then refrigerate for 2 – 3 hours. To prepare the croquettes for frying, shape small portions of the paste into balls and dip them first into the beaten egg, then into the breadcrumbs. The croquettes can be deep-fried or fried in plenty of hot oil until golden-brown. Drain off the excess oil on kitchen paper.

Ingredients: (6 people)

65 Mussels, scrubbed and beards removed

3 slices Bread, crusts removed

120 ml olive Oil

1 Onion, peeled and chopped

5 Garlic cloves, peeled

5 ripe Tomatoes, skinned, de-seeded and chopped

1 small sprig of Parsley

I small Cinnamon stick

1 small glass Aguardiente

Brandy

Salt and ground Pepper

1.5 litres Water

Preparation

Place the mussels in a large pan and cover with cold water Bring to the boil and boil for a few minutes just until the mussels open. Do not overcook the mussels. Strain and reserve the cooking liquor. Shell the mussels, discarding any which remain closed, and put them to one side. Heat the oil in a large pan on a very high heat and fry the onion until it softens, then add the tomatoes and fry until its nicely fried. Moisten it with a little of the mussel cooking liquor and add enough water to make up to 2.5 litres Bring the soup to the boil. Meanwhile, toast the bread and dice it. Use a mortar and pestle to pound the garlic, parsley and cinnamon, mix in the aguardiente, eau-de-vie or brandy and add the mixture to the soup with the bread as the soup begins to boil. Simmer for a few minutes, then add the mussels and blend all the ingredients together with a whisk or hand blender until creamy. Rub through a sieve if necessary. Do not allow the soup to thicken too much; add a little more water if necessary. Season to taste with salt and freshly ground black pepper and serve.

Ingredients: (4 people)

1 kg cleaned Snails in their shells

1 Garlic clove, peeled and chopped

100 ml olive Oil

1 red chilli Pepper, de- seeded and chopped

1 small Onion, peeled and chopped

l sprig of Thyme, chopped

1 green Pepper, 1 red Pepper, de-seeded and chopped

½ teaspoon Paprika

Salt, black Pepper

3 tablespoons Water

Preparation

Put the snails in a large pan and cover with plenty of salted water. Bring to the boil, drain and refill the pan with water. Bring to the boil again. Meanwhile, heat the oil in a frying-pan, and fry the onions, peppers and garlic for about 5 minutes until soft. When they are almost cooked, add the chilli pepper, thyme and paprika and season to taste with salt and freshly ground black pepper. Simmer for 5 minutes, adding cold water if necessary. Drain the snails and transfer them to a flameproof casserole. Pour the sauce over them, cover and simmer gently for 1 hour.

Ingredients: (4 people)

4 thick slices farmhouse bread

500 g ripe Tomatoes, skinned, de-seeded and crushed

1 Garlic clove, peeled and crushed

A few Cumin seeds

3 tablespoons olive Oil

4 slices Serrano Ham

4 red Peppers

Salt, Anchovies

Ingredients for the pepper and salt cod topping:

50 g dried Salt cod cut into fine strips

4 red peppers

Salt

Preparation:

Cut the slices of bread in half. Mix together the tomato sauce ingredients and spread the bread liberally with the sauce, For the tomato and ham hogaza, simply top the bread with slices of ham and serve. For the pepper and anchovy topping, pre-heat the oven to 180'C/350'F/Gas 4. Roast the peppers for about 15 minutes, then remove the skins, de-seed them and leave them to cool. Season the peppers with salt, then cut them into thin strips. Top the bread with the tomato sauce, then the peppers and anchovies and serve. For the pepper and salt cod topping, the strips of salt cod should be cut so finely that they are almost transparent. Soak them in cold water for a few hours, then drain them well, Prepare the peppers in the same way as for the previous topping. Spread the bread with the tomato sauce, then the peppers and salt cod strips and serve.

Ingredients: (4 people)

400 g of Squid with their ink

100 ml Olive oil

2 Garlic cloves peeled and chopped

100 g Tomatoes skinned, de-seeded and chopped

1 teaspoon Paprika

400 g Rice

1 litre hot Fish stock

Salt

Preparation

To prepare the squid, pull the head and tentacles away from the body and reserve the ink sac. Pull off and discard the skin. Split the body in half to remove and discard the transparent bony section. Cut the tentacles from the head just above the eye. Discard the head and cut off the beak. Wash carefully the body and tentacles in running water, drain and cut into small pieces.
Heat the oil in a 40 cm paella pan and fry the squid for 3 minutes. Add the garlic, tomatoes, paprika and rice, stirring rapidly. When the rice becomes s1ightly translucent, add the hot stock and season to taste with salt. Bring to the boil and cook over a high heat for 10 minutes. Dilute the ink in a little water and add it to the pan. Gradually lower the heat and cook for a further 8 to 10 minutes until the rice is cooked. Remove from the heat and leave to stand for 5-10 minutes before serving.

(Sent by Peter, from Oxford)

Ingredients: (4 to 6 people)
Ingredients for the dough

250 gr. sifted Flour

75 gr. Butter

1 egg

10 to 15 gr. Barm

6gr. Salt

8 gr. castor Sugar

about 1 litre of warm Water

100 gr. ham or cooked Pork


100 gr. Chorizo


2 Eggs


l00 gr. Onions


250 gr. Tomatoes


100 gr. Peppers


4 cloves of Garlic


1 bouquet Garni


2 tablespoons chopped Parsley


5 cl. of Oil

10 gr. Butter

1 Egg

Seasoning and Condiments

Salt, Pepper, Saffron, Sugar

Preparation

Prepare the dough with the above ingredients. It may be substituted by dough for making bread to which one must add one egg and 1 dl of oil or butter for every 500 g.
Slice the onions into fine rings. Peel, seed and coarsely chop the tomatoes. Core the peppers and cut them into pieces.
Fry the peppers in oil in a covered frying pan on a slow fire. Remove them when done. Cook the onions for 3 minutes in the same oil without letting them brown. Add the chopped tomatoes, the ham, the chorizo, the garlic, crushed, and the bouquet garni, and put back the peppers. Season with salt, pepper, a pinch of saffron and a small pinch of sugar. Allow to simmer, covered, on a low flame for 15 minutes. Remove the lid and boil down completely on a brisk fire, constantly stirring and watching over the food. Lift out the bouquet garni. Sprinkle with chopped parsley. Allow to cool. Cook the eggs for 12 minutes in boiling water and shell them. Chop thern up an mix them with filling.
Divide the dough in two pieces. Roll out the first piece and line a slightly buttered, 26 cm baking tin. Spread the filling without touching the edge of the dish. Roll out the second piece. Moisten the edges of the first undercrust with a brush. Place the second one on top, sealing the edges. Brush lightly the circumference. Make a hole in the centre with a small piece of cardboard shaped like a chimney. Decorate the surface with pastry designs (foliage, flowers, arabesques). Glaze with beaten egg. Allow to distend in a warm place (27 ). Glaze again.
Bake in a hot oven for 30 to 35 minutes. Serve warm.

Ingredients: (4 people)
Principal Ingredients

1 kg small cuttle-Fish


500 g Tomatoes


100 g Onions


1 red Pepper


1 green Pepper


4 cloves of Garlic


2 tablespoons chopped Parsely


1 large bouquet Garni


1 dl of Sherry


5 cl of Oil

350 g Rice

2 Lemons

Salt, Cayenne, Pepper, Saffron, Sugar

Preparation

Finely dice the onions. Peel, seed and coarsely chop the tomatoes. Core and cut the peppers lengthwise in four. Detach the head and tentacles of the cuttle-fish. Remove the eyes with the cartilage of the head, the cuttle-bone, the ink and the bowels. Wash and cut them in thin strips.
Brown the peppers, without covering, on a slow fire. Put aside when done. Cook the cuttle-fish, uncovered, in the same oil on a moderate flame. Add the onions when the cuttle-fish crackle in the frying oil. Cover and leave to brown, stirring occasionally. Dissolve the caramelized juices by adding boiling white wine and stirring with a wooden spoon. Boil down the wine to half its volume on a brisk fire without covering. Stir in the chopped tomatoes and bring to the boil. Pour 1.5 liters of boiling water. Throw in the bouquet gaarni and the cloves of garlic, crushed. Season with salt, a pinch of cayenne pepper and of saffron, and half a lump of sugar. Cook while watching the sauce boil down until the cuttle-fish become tender. Add some boiling water if necessary. Check seasoning.
Then pour the rice into the boiling sauce. Spinkle with chopped parsley. Stir. Bring briskly to the boil, then simmer for 15 minutes without covering. Place the peppers on top half way through the cooking.
Remove from the fire. Lift out the bouquet garni. Cover and allow to stand for 5 minutes. Serve with lemon wedges.

Ingredients: (4 people)
Principal Ingredients

1 Duck weigthing about 1,800 g

80 g Carrots

80 g Onions

100 g fresh Tomatoes

5 cl of Oil

1 dl of Sherry

3.5 dl of Chicken stock

2 cloves of Garlic

1 bouquet Garni

20 g Cornflour

250 g Malaga Raisins (muscatels)

250 g spring Onions

2 Chipolatas

Seasoning and condiments

Salt, Pepper

Preparation

Singe, draw and truss the duck (put aside the liver for another prepara- tion). Sprinkle with salt and pepper.
Heat 5 cl of oil in an earthenware or copper frying-pan. Place the duck in the moderately hot oil. Arrange the neck chopped in small pieces all around. Cover and cook the duck on a moderate fire, turning it on all sides to brown it all over. Stir in 80 g carrots and 80 g onions in rings. Cover and roast in a moderate oven for 25 minutes. Add the tomatoes, peeled, seeded and chopped coarsely. Finish roasting, uncovered, for about 15 minutes. Take out the duck.
Prepare the garnishing while the duck is cooking. Brown the chipolatas in 2 tablespoons of oil on a moderate flame. Put in the spring onions and allow to turn golden brown. Cover with water. Season with salt and pepper. Bring to the boil and then cook, covered, on a moderate fire for 10 minutes. Throw in the raisins. Leave to simmer slowly for 10 minutes without covering.
Prepare the sauce: boil down the cooking juices of the duck on a brisk flame without burning them. Pour 5 cl of sherry. Dissolve the juices and allow to reduce to half without covering. Add 3.5 dl of chicken stock or water, the garlic, crushed and the bou uet garni. Season lightly with salt and pepper. Boil for 5 minutes on a moderate fire without covering. Skim. Mix 20 g cornflour with 5 cl of sherry and add to the sauce while whipping. Leave to simmer on a low flame for 10 minutes. Pass the sauce through a fine sieve.
Turn the duck on to a hollow dish. Put it in a hot oven' for 5 minutes, basting it constantly with half the sauce to glaze it.
Untruss the duck and garnish with spring onions, raisins and chipolatas. Served with fried potatoes.

Ingredients: (4 people)

1 Kg. Eel-pout


30 gr. Flour


1 Kg. fresh Tomatoes


250 gr. fresh breast of Pork


4 cloves of Garlic


5 cl. of Oil


1 teaspoon of chopped Parsley


Salt, Pepper, Paprika

Preparation

Slice the tomatoes and arrange them in a greased baking-dish (the dish should be just large enough to contain the eel-pout). Add salt and pepper. Stick four garlic cloves in the fish. Season with salt, pepper and paprika: Dredge lightly with flour.
Cut the breast of pork into very small lardons, removing the rind and the cartilages. Brown them in oil without drying them up. Put them aside. Brown the eel-pout in the same oil on a brisk fire without covering. Then arrange the fish on the bed of tomatoes. Sprinkle with paprika.
Bake in a very hot oven for 10 minutes. Add the lardons and regulate the oven to moderate. Allow to simmer for about 15 minutes, basting often. Sprinkle with parsley and serve.

Ingredients: (4 people)

500 gr. Beef (top ribs, leg or chuck)


350 gr. Chicken


150 gr. fresh breast of Pork


1 marrow-Bone


50 gr. raw Ham


1 Chorizo


1 black Pudding


200 gr. chick-Peas (soaked the day before)


500 gr. Potatoes


200 gr. Cabbage


100 gr. Onions


150 gr. Leeks


150 gr. Carrots


100 gr. Turnips


2 Branch of Celery


4 cloves of Garlic


1 bouquet Garni


Seasoning and Condiments


Salt, Pepper, one Clove

Preparation

Put the chick-peas in a pan. Cover with soft, cold water. Do not salt. Bring slowly to the boil. Skim and allow to cook, covered, for about 1 hour.
Place the beef, the breast of pork and the marrow-bone in a casserole. Cover with 2.5 litres of cold water. Bring rapidly to the boil without covering. Skim thoroughly. Add the chicken, the carrots, the leeks, the celery, the onions with a clove stuck in, the chick-peas and the bouquet garni. Season. Allow to boil slowly for about two hours.
Scald the cabbage and the turnips in another casserole; cover generously with cold water and place "uncovered" on a brisk fire. Remove after cooking for about twenty minutes and drain. Put aside.
Add the chorizo in the puchero pot and cook for another 30 minutes. Add the cabbage, the turnips, the ham cut into cubes, the black pudding, the garlic, crushed, and the potatoes cut lengthwise in two. Remove a good part of the stock, skim off excess fat and keep warm. The potatoes must cook in little liquid, almost as if steamed, for about twenty minutes.
Serve the stock, the vegetables and the meat separately.

Ingredients: (8 people)

Ingredients for the stuffing:


250 gr. Whiting fillets


250 gr. Sole fillets


150 gr. shelled Shrimps


3 Eggs


100 gr. Butter


1 teaspoon chopped Parsley
Ingredients for the tomato fondue:


250 gr. fresh Tomatoes


30 gr. Shallots


1 clove of Garlic


1 srnall bouquet Garni


1 tablespoon of Oil
lngredients for the garnishing:


l00 gr. shelled Shrimps


some salad Leaves
Ingredients for the mayonnaise sauce:


2 egg Yolks


3.5 dl. of Oil


1/2 teaspoon of Vinegar


1/2 teaspoon Mustard
Complementary Ingredient:


20 gr. Butter


Salt, Pepper, Nulmeg, Cayenne


Pepper, Sugar

Preparation

Peel, seed and coarsely chop the tomatoes. Finely dice the shallots and crush the garlic.
Heat the oil in a small frying-pan. Fry the shallots without letting them brown. Add the chopped tomatoes, the garlic and the bouquet garni. Season with salt, pepper and a pinch of sugar. Cover and leave to cook on a very slow fire. Boil down, without covering, all the vegetable juices on a brisk flame, stirring constantly, when cooking is completed. Take out the bouquet garni. Allow to cool completely.
Finely mince the fish fillets with 75 g shrimps. Add the tomato fondue, the eggs previously beaten, the butter, melted, and the parsley. Season with 15 gr. salt, and a pinch of each of white pepper, grated nutmeg, cayenne pepper and sugar. Butter an earthenware terrine. Place a layer of stuffing. Spread 75 g shrimps on top. Cover again with stuffing and allow to stand, covered, in a cool place for 20 minutes.
Prepare the mayonnaise sauce (see recipe for mayonnaise). Pour it into a sauce- boat.
Cook the pate in a slow oven for 45 minutes, placing the earthenware terrine in another larger vessel half-filled with boiling water.
Allow to cool completely. Unmould onto the serving dish and decorate with shrimps and some salad leaves.
Serve cold with mayonnaise sauce.

(Sent by Maria, from Murcia)

Ingredients: (6 people)

• 500 g grey Mullet
• 3 red Mullet, cleaned and gutted
• 1 Monkfish tail
• 1 Onion rs
• 4 Garlic cloves, peeled
• 1 Bay leaf
• 1 litre Water, Salt
• 3 Whiting
• 350 g Rice
• 1 tablespoon olive oil
• 350 ml Ali-oli (see Ali-oli recipe)
  

Preparation

Place the red mullet and the monkfish, onion, 1 garlic clove, the bay leaf and potatoes in a large saucepan with just enough water to cover. Then, add the salt, bring to the boil, cover and simmer over a low heat for 30 minutes. Add the whiting and grey mullet and cook for a further 10 – 15 minutes. Heat the oil and fry the chilli peppers for 2 minutes, then crush with the 3 cloves of garlic and add them to the pan.
Remove the broth from the heat and take out the fish and potatoes. Remove the skin and bones from the fish, arrange the fish on a warmed serving dish with a little broth and keep them warm. Strain the remaining broth, crush the pieces, rub them through a sieve and return them to the pan. Bring the broth to the boil, sprinkle in the rice and season to taste with salt. Cover and simmer for about 25 minutes until the rice is cooked. The result will be rather soupy Serve the rice as the first course with the All-i-oli, followed by the fish.

Ingredients: (4 people)

12 to 15 uncooked large Prawns


5 cl of Oil


the juice of 1/2 lemon


Salt, Pepper, Parsley

Preparation

Dissolve some salt in the juice of half a lemon. Add the oil and season with pepper.
Soak the unshelled prawns in the sauce. Drain and put under a moderately hot grill. Brush over from time to time with a small bunch of parsley stocks soaked in the sauce.

Ingredients: (for 16 to 20 buns)

250 g sifted Flour

1 dl of oil

75 g castor Sugar

7.5 cl of white muscat Wine

1 tablespoon Aniseed or 1 teaspoon of pure Anisette

1 teaspoon of Oil

Preparation

Heat the oil to boiling point. Put the flour in a basin. Pour the boiling oil over it. Stir rapidly with a wooden spatula. Add the sugar mixed with wine and aniseed. Knead thoroughly.
Take a small piece of pastry, roll into a ball, then with the index make holes in the centre to form a little crown. Place the small crowns on a lightly greased baking tray.
Bake in a moderate oven for about 20 minutes.

Ingredients: (4 people)
Principal Ingredients

1.2 kg Ox-Tail

150 g Onions

100 g Leeks

3 branches of Celery

300 g Tomatoes

100 g red Peppers

100 g green Peppers

2 cloves of Garlic

1 bouquet Garni

1 dl of dry white Wine

5 cl of Oil

Complementary Ingredients

750 g small Potatoes

2 tablespoons chopped Parsley

Highly spiced Sippets

4 cloves of Garlic

Salt, red Pepper, Saffron

Preparation

Cut the ox-tail in 8 pieces. Peel, seed and coarsely chop the tomatoes. Cut the onions, the leeks, the celery and the peppers, cored, into fairly-sized portions. Put all these ingredients in an earthenware stew pan. Complete with the garlic, crushed, the bouquet garni, a pinch of red pepper and a generous pinch of ground saffron. Sprinkle with white wine and oil. Leave to soak, covered, for 12 hours in a cool place, turning over the pieces of meat several times.
Pour enough water to cover all the ingredients. Bring rather quickly to the boil without covering. Skim. Salt sparingly, then continue simmering for 4 to 5 hours. Cooking is completed when the flesh comes easily off the sauce. Add the small potatoes and some water if necessary.Check seasoning and cook for about 15 minutes.
Remove from the fire when the potatoes are done, and allow to stand for 5 minutes. Lift out the bouquet garni. Sprinkle with chopped parsley. Serve in the earthenware stew-pan. Present the spiced sippets, and 4 cloves of garlic separately.

Ingredients: (4 people)

2 Partridges

80 g Carrots

150 g Onions

80 g Tomatoes

8 cloves of Garlic

3 tablespoons of Vinegar

5 cl of mellow white Wine

5 cl of Oil

Salt, Pepper, Thyme, chopped Bay leaf

red Pepper, Sugar

Preparation

Slice the onions and the carrots in thin rings. Peel, seed and coarsely chop the tomatoes. Singe, draw, clean and cut the partridges in two.
Brown the pieces of game in oil in a frying pan on a moderate fire without covering. Remove on to a dish as they cook. Season with salt, pepper and a pinch of red pepper. Stir in the carrots, the onions, the garlic, whole and unpeeled, a sprig of thyme and chopped bay leaf. Fry on a low flame for 3 minutes.
Pour the vinegar, reduce to half on a brisk fire, then add the white wine. Dissolve the caramelized juices and leave to boil do n again by one-third.
Put back the partridge joints with the chopped tomatoes, sprinkle with a pinch of sugar, cover and cook very slowly, occasionally turning over the game which takes on a brilliant golden hue when done. Cooking time depends on the quality of the partridges.

Ingredients: (4 People)

8 Eggs


2 tablespoons of Oil

Ingredients for the garnishing

200 gr. Potatoes


50 gr. Onions


5 cl. of Oil


Seasoning and Condiment


Salt, Pepper

Preparation

Chop the onions very finely. Cut the potatoes in thin rings.
Brown the potatoes in 5 cl of hot oil in an uncovered pan. Stir occasion- ally. Take them out and drain them when cooked. Add the onions and let them simmer for about 3 minutes while stirring.
Lightly beat the eggs in an earthenware pan. Add the potatoes and the onions. Season with salt and pepper.
Use a perfectly clean pan 20 cm in diameter. Heat 2 tablespoons of oil on a brisk fire. Pour the eggs. Immediately and incessantly lift the edges of the omelette all around, with a fork, and bring the cooked parts towards the centre. Cook until the desired consistency is obtained. Cease stirring the omelette for a few seconds in order to brown it lightly underneath. Slice the omelette on to a plate and put it back again in the pan to turn it over. Leave to cook for 1 minute and slide it on to a warm dinner plate.

Ingredients: (4 People)

12 Eggs

Ingredients for the garnishing


500 gr. Marrows


80 gr. Onions


2 cloves of Garlic


1 bouquet Garni


5 cl. of Oil
Complementary Ingredients:


2 tablespoons chopped Parsley


1 tablespoon of Oil


8 Bread cubes fried in oil


1 clove of Garlic


Salt, Pepper

Preparation

Finely chop the onions. Cut the marrows in small dice.
Saute the marrows in three tablespoons of very hot oil on a brisk fire without covering.
Then cook, covered, on a low flame. Season with salt and pepper. Fry the onions in oil in a small frying-pan on a slow fire for 3 minutes without browning. Add them to the marrows together with 2 cloves of garlic, crushed, and the bouquet garni. Allow to simmer for about 10 minutes, then cook on a brisk fire until the vegetable juices have completely evaporated, stirring gently and watching over the cooking.
Grease the inside of a small frying-pan with some oil. Pour in the eggs, lightly beaten and seasoned with salt and pepper, and heat them on a very low flame. Stir briskly with a wooden spoon so that the mixture becomes thick, soft and homogeneous. Remove from the fire and mix with three-quarters of the vegetables. Check seasoning.
Shape like a dome on a vegetable dish. Garnish the centre with the remaining vegetables. Sprinkle with chopped parsley. Serve immediately with the fried bread cubes rubbed with garlic.

Ingredients: (4 People)

Principal Ingredients:

400 gr. Angler in slices


4 large Shrimps or Prawns


4 Lobsters


200 gr. Clams


200 gr. Mussels


150 gr. Onions


300 gr. fresh, ripe Tomatoes


100 gr.shelled fresh green Peas


2 tablespoons chopped Parsley


2 cloves of Garlic


2 bouquets Garnis


1 dl of dry Sherry


1 dl of Oil
Complementary Ingredients:


1 Lemon


2 Eggs


2 tablespoons chopped Parsley


4 slices of fried Bread


Salt, red Pepper, Saffron, Sugar

Preparation

Peel, seed and coarsely chop the tomatoes. Dice the onions very finely. Scrape and wash the shell-fish under running water without soaking.
Brown the shrimps and lobsters in two tablespoons of oil in a large, uncovered earthenware pan, on a moderate fire. Take them out and put them aside. Put 100 g onions in the same oil and brown them on a low flame for 2 minutes while stirring. Pour 5 cl of sherry and allow to boil down to half without covering. Stir in the chopped tomatoes, 2 cloves of garlic, crushed, and the bouquet garni. Season with salt, a pinch of red pepper, a pinch of saffron and another of sugar. Simmer, covered, on a slow fire for 10 minutes. Add 1 dl of water, then the angler and the hake without superimposing them. Continue cooking for about 10 minutes.
Fry the remaining onions in two tablespoons of oil in a frying-pan on a low flame for 2 minutes. Pour in 5 cl. of white wine and 5 cl. of water. Add the mussels, the clams, and two tablespoons chopped parsley. Bring brikly to the boil, uncovered, and then cook, covered, ona brisk fire for 5 minutes. Shake and toss the sea-shells keeping the pan still covered.
Cook the green peas in salted, boiling, waterfor about 15 minutes without covering.
Remove the upper shell from each musse. Put aside with the clams. Shell the shrimps without removing the head (optional). Cook the eggs for 12 minutes in boiling water and shell them.
Put the green peas in the large earthenware pan with their cooking water. Stir in the sea-food. Discard the bouquet garni. Pour the cooking juice of the sea food, straining it through a fine sieve. Heat everything again. Sprinkle with chopped parsley. Garnish with lemon wedges, slices of fried bread and hard-boiled eggs cut in half. The sauce must be thick and quite seasoned. Thicken it with corn flour according to taste.

Ingredients: (4 People)

12 Eggs

Principal Ingredients


2 Kg. fresh Tuna
50 gr. Flour
Ingredients for the Marinade:


5 dl. of Oil


3 dl. of Vinegar


1.5 dl. of Water


50 gr. Carrots


100 gr. Onions


8 cloves of Garlic


6 stalks of Parsley


Salt, Thyme, hopped Bay leaf


I small red Pepper

Preparation

Slice the onions and carrots in very fine rings. Trim, clean and wipe the tuna with absorbent paper; cut it in pieces weighing about 100 g. Season and dredge with flour.
Fry the pieces of fish in very hot oil (use oil t at has never served before). Take them out after browning. Drain them and arrange them in an earthenware basin.
Throw the carrots, the onions, and the cloves of garlic, unpeeled, into the oil. Allow to fry for about two minutes. Remove from the fire and add the vinegar, the water, some sprigs of thyme, some chopped bay leaf, 6 stocks of parsley, 1 small red pepper and 10 gr.salt. Put back on the fire and boil for 10 to 12 minutes.
Pour the boiling marinade on the tuna. Put aside in a cool place. Leave to marinate for 24 hours.

Ingredients: (4 people)

200 gr. ripe but firm Tomatoes


100 gr. Peppers


150 gr. fresh Crumb


2 cloves of Garlic


1 dl. of Oil


2 tablespoons of Vinegar

100 gr. Tomatoes


50 gr. Peppers


100 gr. Cucumber


50 gr. Onions


150 gr. Bread


Seasoning and Condiments


Salt, Pepper

Preparation

Peel and seed the tomatoes. Core the peppers. Cut both ingredients into very small cubes. Put aside one-third of them in a cool place for the garnishing. Cut 150 g bread in small cubes as well and toast them lightly. Slice the onions and the cucumbers into fine rings. Put aside.
Crush the garlic and the peppers in a mortar, with a little salt. Add the tomatoes and the crumb, soaked and then pressed. Work in, as for a mayonnaise, first the oil one drop after another, then 2.5 dl of cold water, stirring constantly.
Pass through a wire sieve or a fine strainer, crushing the mixture with a small ladle or a pestle so as to extract as much pulp as possible. Add 5 dl of cold water, 5 ice cubes and the vinegar, Season and keep in a cool place for one hour.
Put the gazpacho in a tureen, stir it before serving and present the garnishing of tomatoes, peppers, cucumber, onions and toasted bread separately..

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