PAPAS CON CHOCOS (Potatoes with Squids Stew) #englishrecipes

This week we want to share with you this great stew Potatoes with Squids, one of the most exquisite stews in the Gastronomy of the province of Cadiz. It is very tasty and very delicious.

Going back in the history of our province, this is meant to be one of the oldest stews we ever had, dated from the time the ships came back from the discovery of America full of potatoes. In the old days the potato was the base of every dish since it was quite filling for the stomach in difficult times and it was very easy to grow in our farms due to the great climate we had.

We are sharing now this nice and easy recipe. We really wish you enjoy it very much:

INGREDIENTS:
* 1 lb (1/2 kg.) Squids
* 1 1/2 potatoes
* 4 oz (125 ml) (1/2 vaso) olive oil
* 1 onion
* 2 cloves of garlic
* 2 green peppers
* 2 red tomatoes
* 2 table spoons sweet red paprika
* Oregano
* Black pepper
* 4 oz (125 ml) (1/2 vaso) Sherry wine


WAY OF COOKING:
* We start peeling the potatoes and cutting them into cubes. We put them in a bowl and cover them with water
* Now we are going to prepare the stir-fry.
* We first mince the onion, then the garlic, the green peppers and the tomato
* In the pan we are going to add first the olive oil and we are going to start cooking. Let’s add the onion, the garlic, the green pepper and the tomatoes, season it and we are going to stir and cook.
* Then, we are going to add the squids, mix and stir well so that everything gets the flavour.
* We add now the red paprika, stir and then we will add the sherry wine and cook until the wine evaporates.
* We cover the stew with water and keep on cooking approximately for 30 minutes until the squid pieces get tender.
* We add the potatoes, stir and add the spices (oregano and ground black pepper) and let it cook until the potatoes get tender (15 more minutes approximately).

And we are now ready to sit at the table with family and friends and enjoy it very much. We are very sure you will love this great stew, so typical in the province of Cadiz. Have a very nice summer week :-)

CHICKEN BREASTS STUFFED WITH VEGETABLES AND SERRANO HAM, COOKED WITH A SAUCE WITH “TINTILLA DE ROTA” SWEET SHERRY WINE

Did you cook the Beef Sirloin in Puff Pastry? This week we are cooking and sharing these rich rolls of chicken stuffed with ham and vegetables cooked in a sauce with Tintilla de Rota, sweet sherry wine :-) Very rich and very easy to prepare :-) Ideal to surprise your guests, family and friends :-) We have cooked it with our popular sweet sherry wine from Rota, the Tintilla de Rota, produced by Bodegas El Gato, in this case, which is very rich :-) A unique taste :-)

We are ready to share our recipe :-)

INGREDIENTS:

* 2 chicken breasts

* 1 spring onion

* 1 clove of garlic

* 1 carrot

* 2 slices of Serrano ham

* 1 sherry glass of “Tintilla de Rota” sweet sherry wine

* 2 Tablespoons extra virgin olive oil

For the sauce:

-1 spring onion

-1 clove of garlic

-1 handful of raisins

-(4 tablespoons) extra virgin olive oil

-7 oz or 125 ml. of water

HOW TO PREPARE:

* We are going to open the breasts like a book and crush them with a mallet. Season them.

* In a frying pan let’s add the oil and start to cook. Add the chives cut into sticks, a chopped garlic clove, then add carrots, also into sticks. We are going to fry for a few minutes.

* Once it is cooked we drain the vegetables and keep aside.

* We will now fill the chicken breasts. We extend the slices of ham over the chicken breasts.

* And we are going to place the reserved vegetables over the ham. We roll the chicken breasts and seal them with a toothpick.

* In a frying pan with two tablespoons of oil we will fry the chicken rolls for a few minutes to seal. We keep them aside.

* We will then prepare the sauce in the same pan. Fry the chopped onion, the clove of garlic and then add the raisins and the Tintilla of Rota. Let’s stir.

* Add the chicken breast rolls and water to this sauce and cook them in the sauce for 15 minutes.

And we are now ready to enjoy at the table these rich chicken breasts in sauce cooked with Tintilla de Rota. We have accompanied them by some rich baked potatoes. Have a great week and we really hope you enjoy it very much :-)

GAZPACHO ANDALUZ #englishrecipes

Today we want to share this rich, refreshing, summery and very nutritious recipe, Gazpacho :-) The ingredients include the best spring vegetables from Rota’s farmland, olive oil and country bread. The truth is that when it so warm, as it has been in the last few days, this is the perfect and healthiest drink we can have.

At home, my father prepares the Gazpacho with much affection and the truth is that it is always delicious :-) He is the expert in preparing gazpacho at home :-) Well, in the summer when my sister Cristina is at home, she joins my father and both of them prepare a very delicious Gazpacho :-)

During the summer season, you can always find cool and refreshing Gazpacho in the fridge, a real luxury.

We are happy to share our recipe with you, which we hope you like :-)

INGREDIENTS:
* 5 medium red-ripe tomatoes
* 2 green “Goat Horn” peppers (Mild, not hot, commonly used in Spain for frying)
* 1 clove of garlic
* 1/2 cucumber
* 1/2 onion
* 1/2 slice of wet, moistened bread
* 1/2 cup (125 ml.) Extra Virgin olive oil
* Salt to taste
* 2 tablespoons Sherry wine vinegar
* 2 1/8 cups (1/2 litre) of cold water.
* Side dishes for the garnish:
  - 1 tomato, diced
  - 1/2 green “Goat’s Horn” pepper, diced
  - 1/2 onion, diced
  - 1/2  cucumber, diced
  - Croutons

HOW TO PREPARE:
* To begin with we are going to wash the vegetables.  Peel the cucumber, onion, and garlic and rough chop all the vegetables.
* Add to the hand blender beaker, first 1/2 cucumber, the green peppers, the garlic, the 1/2 onion and then the tomatoes and the bread.
* We add a glass of water so our ingredients can mix well. We blend to liquefy them.
* Then we add another glass of water and the oil. Continue blending.
* Strain the mixture through a strainer /screen and pour it into a big bowl
* Finally, we add the vinegar, then the salt, and then we will keep it in the fridge very cool until we serve it.
* When it is time to sit and serve it at the table, we will serve it in individual bowls and sprinkle some diced onion, tomato, cucumber, green pepper, and croutons on top, as we prefer, and really enjoy this refreshing meal.

And ready to enjoy :-) You will see how tasty this Gazpacho is :-) Have a great week ;-)

EMPANADA DE CARNE - SUMMER MEAT PIE

Summer is just round the corner and this week we want to share with you a very simple recipe to prepare, a delicious meat pie, ideal to enjoy this summer on the beach, in the countryside, with friends, family,... you will love it!.! We will explain to you how to prepare the dough, but if you don't have time, you can use two sheets of puff pastry (hojaldre) from the supermarket and your meat pie will still turn out very rich and very yummy. The filling is exquisite :-) you will succeed for sure !!

We want to dedicate this yummy recipe to our friend Rosa and her students at the ICR programme, who came to visit the Castle this morning for the very first time :-) Welcome to Rota and we really hope you follow us and learn to cook all these delicous local recipes :-) 

We’ll now share the recipe, hoping that you like it and wishing you are having a great month of July :-) 

INGREDIENTS:

* 2/3 lbs (300 Gr.) of dice-sized cubed pork

* 1 onion

* 1 red bell pepper

* 2 eggs

* 1 egg yolk

* 1/3 cup (50 Gr.) of raisins

* 1 1/2 cups plus 2 Tbsp (200 Gr.) Flour

* 1 oz or 1 3/4 Tbsp (15 Gr.) of Baker’s yeast

* Olive oil

* Salt

HOW TO PREPARE:

* To begin we will prepare our pie dough. We mix 1 1/2 cups plus two tablespoons (200 gr.) of flour with a pinch of salt. 

* We incorporate the yeast diluted in 1/4 cup (50 ml) of warm water. Then add 1/4 cup (50 ml) of olive oil and knead. We will make a ball and let it rest in a bowl, covered with a cloth, until it doubles in volume.

* We will now immerse the raisins in warm water and let them soak for 30 minutes.

* Now we boil the eggs in salted water for 10 minutes. We will cool them in cold water, peel them and slice them.

* We will clean the red bell pepper, wash and dry it. Peel the onion too and finely dice both of them. 

* Then we will sauté them for 5 minutes in a pan with the bottom covered in oil.

* We add the cubed pork and sauté it as well. Then add the drained raisins and stir everything well.

* We preheat the oven to 356 ºF (180 ºC).  Spread the dough on a floured table surface and flatten with a rolling pin.   Cut the pie crust in half.  Cut the edges square and keep the edges for later use.  Place one piece on a baking sheet lined with baking paper.  We then spread the meat and raisin filling in the middle and cover this with hard boiled egg slices.  Then cover with the second piece of dough and seal the edges.

* We cut the dough we trimmed from the sides into strips, and interlace these strips over the top of the pie to form a lattice.  We then brush the surface with beaten egg yolk and bake the pie for 25 minutes.

* And our exquisite “Empanada de Carne” summer meat pie is ready to serve at table ;-) The pie will look great and you will see how tasty it is.

Happy Week to you all and enjoy it very much :-)

BEEF TENDERLOIN IN PUFF PASTRY STUFFED WITH DRIED FRUIT AND WITH “TINTILLA DE ROTA” LOCAL SWEET SHERRY WINE

We are back in the kitchen preparing and sharing an autumn recipe. Tenderloin in puff pastry stuffed with nuts and sauce of Tintilla of Rota :-) Really delicious! 

This is a very festive recipe and is ideal to share with family and friends and surprise for your guests.

A trick for success is to make sure that the meat is well sealed and cold so that the juices remain inside so that the puff pastry does not get wet. 

Indeed, the sauce made with the “Tintilla de Rota” sweet sherry wine, has been cooked with Sweet Sherry from El Gato local Winery ! It is the ideal complement :-) A unique taste :-)

We are ready to share the recipe and we really hope that you like it:-):

INGREDIENTS:
* 21 oz (600 grs.) - 1 piece beef tenderloin
* 14 oz (400 grs.) of puff pastry.
* 1 egg
* 1/3 cups (50 grs.) of raisins
* 1/4 cups (50 grs) of dried apricots.
* 1/3 cups (50 grs) of plums.
* 3/8 cups (50 grs) pine nuts.
* 1 tablespoon butter
* 7 oz (200 ml.) “Tintilla de Rota” from El Gato local winery
* Extra virgin olive oil
* Salt
* Black pepper, freshly ground


HOW TO PREPARE:
* Preheat the oven to 225 degrees.
* Cut the meat into 4 stripes, season them and put them in the pan with a few drops of olive oil, cooking them 1 minute per side
* Then chop the fruit and cook it with the pine nuts in the wine for 5 minutes. Drain them and set aside the wine.
* Spread the nuts over the fillets.
* Extend the puff pastry and cut into rectangles slightly bigger than the Sirloin strips.
* Wrap the meat with pastry and close. Brush with beaten egg and bake for 10 minutes.
* Cook the reserved wine until it is reduced to half and then we whip it with butter.
* Serve the chopped Sirloin sliced accompanied also with homemade mashed potatoes, French fries, salad and sauce,...! With any accompaniment it will be really delicious :-)

Have a great week and enjoy it very much :-)

FISH AND SEAFOOD NOODLES PAELLA (FIDEUÁ)

We are back to the kitchen to cook and share with you a great recipe you will really like, Fish and Seafood Noodles Paella, Fideua as we call it in Spain. If you follow all the steps, you will really succeed. Have a very nice meal :-)

Difficulty: Moderate
Preparation Time: 90 minutes
Serves: 4 people

INGREDIENTS:
For the Stir-fry Sauce:
* 1 White Onion, finely diced
* ½ Red pepper, finely diced
* 1 Green pepper, finely diced
* 2 or 3 Cloves of garlic, diced
* Extra Virgin Olive oil

For the Fish Broth – Yields 6 1/2 cups (1 1/2 liters):
* Shrimp shells and heads (from those used in the stew)
* 1 Small Rockfish
* ½ White Onion
* 1 Green pepper, roughly chopped
* 1 Bunch Parsley
* 1 Tomato

For the stew:
* 1 1/16 Cups (250 mg) Small macaroni, straight or elbow (nº 2 “Fideos Gallo”)
* 1 Tablespoon sweet paprika
* Some strands of saffron
* 8-9 oz. (¼ kilo) of baby squids
* 1 1/8 lb. (½ kilo) of king prawns (extra large shrimp), peeled, but reserve one or two per diner to garnish the plate
* 3 or 4 Tablespoons homemade tomato sauce
* 2 1/8 cups (500 ml) water
* 1 1/16 cups (125 ml) White wine
* Extra Virgin Olive oil
* Salt and ground black pepper

For the ground herbs (picada)
* 2 cloves of garlic
* Chopped parsley
* Salt
* Some Black pepper corns
* Some olive oil

Homemade Garlic Sauce:
*    1 egg
*    1 Clove of garlic
*    Extra Virgin Olive Oil
*    Chopped Parsley
*    Juice from half a lemon
*    Salt

WAY OF COOKING:

* To start with, we are going to prepare the fish stock.  Add to a cooking pot 6½ cups (1½ liters) water, the rock fish, the skin and the heads of the shrimp (king prawns), (we are going to keep some to decorate at the very end), the onion and the roughly chopped green pepper, the parsley and the tomato.  We let it boil for half an hour. We strain the broth and set aside for later.

* Then we are going to prepare the Stir-fry sauce (Sofrito), and in the paella pan we add some olive oil and we are going to sauté lightly the whole king prawns, one or two per person, that we set aside to decorate our fideua paella.  Remove from the pan and we keep them for decorating.

* We add the finely diced (brunoise style) onion and sauté it, and then the diced cloves of garlic.  Now we add the finely diced (brunoise style) green and red pepper too.  We add the tomato sauce, sauté it for 10 minutes and we add the sweet paprika and the saffron threads. We stir it a bit.

* Then, it is the moment to add the cleaned baby squids (puntillitas or chipirones) to the stir-fry.  During cleaning ensure the quill is removed.  We then stir it and add the White wine.  We cook on Medium Heat for a while so that the alcohol evaporates and then add 2 cups (1/2 Liter) of the fish broth.  We keep on cooking until the squid gets tender, or for about 15 minutes.

* After this time we add the macaroni, which we have previously slightly toasted in a pan, we stir it and then add a bit more broth.  Reserve the remaining broth in the freezer if you’re not going to use it within a day or two.  We let the fideua cook for 5 minutes on High heat and then we put the paella pan into a preheated oven at 355 degrees F (180 degrees C) for ten more minutes.  Then we take it out of the oven and let it rest (we cover with aluminium foil until we take it to the table).

* While the fideua paella is in the oven, we’re going to prepare the homemade garlic sauce and the ground herbs.

* For the homemade garlic sauce, add the egg, the clove of garlic, the salt and juice from half a lemon to a hand mixing cup or blender.  Add a stream of olive oil as you blend, a total of about 1 cup (250 ml), using an electric hand blender or blend in the blender until the mixture thickens and stiffens.  Serve in a separate dish to accompany the fideua paella. 

* For the ground herbs, we are going to use a mortar and pestle to grind all the ingredients.  Once the fideua is removed from the oven, add the ground herb mixture, spread it on the stew and we stir it a bit, to distribute the flavor.  You’ll see what great flavors the herbs will give to the fideua once all the ingredients are mixed together.  Garnish with the previously sautéed king prawn shrimp. 

And ready to sit down at the table and enjoy this great dish that we are certain that you will love. Have a great week :-)

ARRANQUE ROTEÑO - THICK "ARRANQUE" DIP, ROTA STYLE

This week we want to share with you a very local recipe, Arranque Roteño, thick “Arranque” dip, Rota style cooked with the best tomatoes and green peppers from the Rota farms.

If you don’t have time to prepare this dish by hand, like the “Mayetos”, you can add all the ingredients to a hand blender or stand alone blender; the garlic with the green peppers, tomatoes, oil and bread.

And as a final tip, I’d like to say you can add bread crumbs at the end, so that the “Arranque” Dip attains the same consistency as traditionally achieved by the “Mayetos”, as if it was done completely by hand.  ;)

INGREDIENTS:
* 1 Earthenware Mortar Basin and a Wooden Pestle to prepare the “Arranque” Dip
* 2 ¼ lbs (1 kg) of Pear Tomatoes, Crushed, Skinless
* 2 or 3 Green (Goat’s Horn Shaped) Peppers, roughly chopped
* 1 or 2 Cloves of Garlic
* 1 Loaf Day Old Spanish Bread
* Extra Virgin Olive Oil
* Salt to taste

DIRECTIONS:
* In the Mortar Basin start grinding the roughly chopped peppers, the garlic and salt
* Then add the skinless crushed tomatoes and continue to mix/grind until well ground and well blended
* Continue by adding small pieces of bread, while grinding and a fine stream of olive oil, continuing to grind in more bread and oil until it reaches the smooth and creamy thickness you desire.  Add salt to taste.  
* Serve with “Goat Horned” Green Pepper halves, cut lengthwise, to serve as dipping spoons.

Have a great day and hope you enjoy our Arranque :-)

WARM SALAD, MY BROTHER CARLOS’ FAVORITE

Summer is already here and this week we want to share with you a good and healthy Salad, my brother Carlos’ favorite. He is an athlete who loves sports; he eats very healthy food and takes good care of himself. This is a very complete salad and besides it is very tasty :-) We always want to take care of ourselves, now even more so and this recipe is a good way to start :-) Have a great summer week and we really hope you like our recipe :-)

INGREDIENTS:
* 1 bag of assorted lettuce leaves
* 1 avocado
* Several cherry tomatoes
* 5 slices (100 gr.) diced bacon
* 3 1/2 oz. (100 gr.) peeled shrimp
* 1 4 1/2 oz. (125 gr.) package imitation baby eels
* 2 cloves of garlic
* Sherry Cream Vinegar (Balsamic)
* Extra virgin olive oil
* Salt and pepper

HOW TO PREPARE:

* We are going to start by placing the assorted lettuce leaves in a large salad bowl.

* We will chop all the ingredients: the garlic, avocado, bacon, and shrimp, then quarter the tomatoes.

* Add the chopped avocado and cherry tomatoes to the lettuce.

* In a large frying pan or wok, we will add two tablespoons of olive oil and will begin to fry the garlic, then add the shrimp, the bacon bits and also add the imitation baby eels.

* We fry everything until done and then pour this warm sauce on top of the lettuce leaves in the bowl and stir so that they bind together well.

* We add now some drops of Modena Balsamic vinegar and some drops of olive oil and stir and also season.

* And we’re ready to serve the salad at the table and eat while it is warm.

And we promise that this salad will surprise you very much :-) Very tasty! My brother Carlos says that instead of adding cherry tomatoes we can use diced Tangerine segments and it is also very delicious. Have a great week :-)

PATATAS A LA IMPORTANCIA (SUPREME SCALLOPED POTATOES)

This week we are going to cook for all of you, these exquisite “Supreme Scalloped Potatoes”.  You will see how easy they are to prepare and how delicious and tasty they are as well :-)

According to our wise friend “Wikipedia”, this potato dish is originally from the province of Palencia in the north of Spain, but it is also now very popular in the cuisines found throughout the rest of Spain (especially in Madrid).  It is a dish that evokes ancient recipes and which often appears on the menus of Spanish restaurants.  It is considered to be a popular and economical dish.  It is served hot and freshly made.

It is a very popular recipe that seems to have been created in the long post-war period in Spain (1940s) and as a result of famine, the need to satisfy widespread hunger and because potatoes were widely available.  The Spanish name, “Patatas a la Importancia”, seems to come from the wonderful role the dish plays in the meal, since it is a recipe where the potato is the star ingredient and it has a very elaborate appearance, more so than potato side-dishes like “patatas viudas” and “patatas a lo pobre”.  Potatoes were a very important part of the diet of the time as there was little else to eat at the same price and as available as potatoes.  

And now it is time to share the recipe, which we really hope you like as much as we do :-)

INGREDIENTS:

* 1 3/4 pounds (800 Gr.) potatoes

* Extra virgin olive oil

* 2 cups of water or broth

* 2 cloves garlic

* A pinch of Saffron threads 

* 1 onion

* Flour

* 3 eggs

* 1 stalk of parsley

* Salt

HOW TO PREPARE:

* We are going to peel, wash and cut the potatoes into slices of approximately 3/8 inch (1 cm) thickness, and then salt/pepper them.

* We put some flour on a dish and beat the eggs in another one.

* We dredge the potato first in the flour and then into the beaten eggs.

* And now we deep fry them in a pot with hot oil.

* We now make a paste in the mortar, by mashing the garlic, saffron, parsley and salt.

* We heat about 3 Tablespoons of olive oil and then sauté the peeled, diced onion until it begins to brown.

* To the onion, add a tablespoon of flour, give it several quick stirs, and then add the mashed garlic/saffron/parsley paste, while stirring continuously.

* We are going to layer the fried potatoes in a stove top casserole dish; we will then sprinkle the onion preparation over them and add two cups of water or broth.

* Heat on the stove top and when it begins to boil, salt as needed, reduce heat and cook over low heat for 20 minutes, moving the pot carefully from time to time.

* And finally we are going to stick the potatoes with a skewer to make sure that they are tender and now it is the perfect time to take them off of the heat and bring them to the table.

And our “supreme scalloped potatoes” are already ready to serve at the table and to enjoy them, they are delicious, you will see :-) Good week to you all :-)

TUNA CONFIT (ATUN EN MANTECA)

We want to share with you a recipe from Andalusia and particularly from Cadiz, cooked mainly in the area of La Janda, a county within the Province of Cadiz, and in Gibraltar, “Atun en Manteca”  :-) We are now in the middle of the tuna season and we want to take advantage of it and prepare rich tuna recipes, as is this one :-)

In the old days, cooking both meat and fish in lard, served to lengthen the preservation of these foods and nowadays we cook it this way because it gives a very delicious taste to the recipes :-)

But before we share our recipe we are going to find out some information about this tasty fish, the blue fin tuna.

Tuna fish are a very diverse family of fish that have become one of the most valued and desirable fish on the market. Their delicious taste, global availability, and healthy components make it an ideal replacement for red meat or for those who like to add some healthy variety to their diets.

Amongst the many benefits, includes its ability to reduce cardiovascular conditions, stimulate growth and development, lower blood pressure and cholesterol levels, help in weight loss efforts, boost the immune system, increase energy, maintain the health of the skin, increase red blood cell count, prevent cancer, protect against various kidney diseases, reduce general inflammation, and inhibit cell membrane damage.

These benefits can be attributed to the impressive content of vitamins, minerals, nutrients, and other organic compounds found in this delicious fish. These include antioxidants and protein, without much saturated fat or sodium. Tuna also has impressive levels of selenium, and good amounts of phosphorous, iron, magnesium, and potassium.  In terms of vitamins, there is a wealth of vitamin B12 and niacin, as well as a good amount of vitamin B6 and riboflavin.

Source: https://www.organicfacts.net/health-benefits/animal-product/tuna-fish.html

We are ready to share the recipe today; we hope you enjoy it, as much as we do :-)

INGREDIENTS:

* 1 lb 2 oz (1/2 kilo)  Almadraba blue fin tuna loin

* 8-9 oz (250 grams) of white pig lard

* 1 1/16 cup (250 ml) of olive oil

* 1/2 head of garlic

* A little bit of parsley

* 10 black peppercorns

* 1 clove

* Salt

* 1 glass (5 oz) of local white wine, in our case we have used the “Gran Mayeto” from El Gato Winery in Rota

* 1/2 cup (125 ml) water

HOW TO PREPARE:

* To begin with we will cut the tuna into approximately 3/4 inch (2 cm) slices. We’ll also cut the garlic cloves into slices.

* In a pot on medium heat, add the lard and the olive oil. When the lard is melted, we will add the sliced garlic, peppercorns and clove.

* Then we add the chopped parsley and the white wine.

* When the alcohol in the wine has evaporated, it is time to add a little water. The amount of liquid you will need should cover the tuna entirely.

* Season the tuna as desired with salt, and then brown both sides of the tuna slices on a grill, just a few moments per side.

* When the liquid in the pot boils we will add the tuna, then lower the heat to medium-low and let it cook for 20 minutes, until the tuna gets tender.

* Once cooked, and before it cools, we are going to take the tuna slices and place them in a suitable sized ovenproof dish.

* We will pour the sauce made of oil, wine and lard through a strainer.  And now we will pour the liquid over the tuna slices until all slices of tuna are submerged.

* Now we are going to wait until the lard sets and our Tuna Confit is ready to enjoy :-)

You will see how rich and tasty :-) You can serve it on toast or accompanied by some French fries,...! Either way it will be delicious :-)

Happy Sunday to you all and enjoy it very much :-)

OVEN-BAKED CHICKEN LEGS WITH WHITE WINE ACCOMPANIED BY HOME-STYLE RATATOUILLE

This week we come back to the kitchen and share a double recipe. On the one hand, the oven-baked chicken legs cooked with white wine and on the other hand a rich home-style Ratatouille served with a poached quail egg :-) As you can see, it is a very complete and exquisite recipe :-) And also, like all the dishes that we prepare, very easy to cook :-)

It’s already time to share the recipe, with a special wish that you cook it and like it:

INGREDIENTS:

For the home-style Ratatouille:

-2 lbs 3 oz. (1 kilo) of red-ripe pear tomatoes

-2 Zucchinis 

-1 Eggplant 

-2 green peppers 

-1 red pepper 

-1 onion

-2 cloves of garlic

-Salt

-a pinch of sugar

-1 quail egg per person

For the chicken legs:

-8 chicken legs

-2 cloves of garlic

-1 pinch of dried oregano

-1 pinch of dried thyme

-4 tablespoons Sherry wine vinegar

-4 tablespoons of white wine

-1 lemon

-2 tablespoons of extra virgin olive oil

-Salt

-Pepper

HOW TO PREPARE THE RATATOUILLE:

* We are going to peel the tomatoes by first scalding them in boiling water.   

* Remove from the water, wait for them to cool down a little, and then peel them (the skin will come off very easily).  Then dice them and reserve for later.

* Dice all the vegetables.  In an oiled pan on Low heat, we are going to cook all of them very slowly. We will start by first beginning to heat the harder vegetables, (red and green peppers) and continue with the more tender ones, the onion, garlic, zucchini and eggplant.

* Then, when we see that the vegetables are cooked through, we will add the tomatoes and stir.

* We will add salt, pepper and a pinch of sugar, and continue cooking over low heat for 30 more minutes. Once everything is cooked, we will keep it for later.

HOW TO PREPARE THE LEGS:

* For our marinade, we are going to squeeze the lemon, strain the juice and pour it in a bowl.

* Then we peel and chop the garlic cloves, add them to the lemon juice with the vinegar, white wine, thyme, oregano, a pinch of pepper and stir.

* We now wash the chicken legs and dry them with paper towels. We will introduce them into the marinade and move them so that the marinade coats the chicken all over. 

* We will cover the dish with plastic wrap and leave them to marinate for at least 12 hours in the refrigerator.

* Now preheat the oven to 355° F (180 ° C). Remove and drain the chicken from the marinade, reserving the marinade liquid. We will place the Legs in an ovenproof dish, season them with salt and pepper and drizzle them with the olive oil.

* We bake them for 35-40 minutes, and we are going to brush them several times with the marinade while cooking.

And now we are going to immediately serve them, quite hot, accompanied by our rich homemade Ratatouille. But first, with the Ratatouille ready to serve from the skillet, we will add one quail egg per person on top of the vegetables, cover it and let it cook for a few minutes until we see that they are ready, to your liking. We prefer them quite firm.

Now you can see what how tasty this recipe will be :-) Happy weekend to you all.

SALMOREJO #englishrecipes

Did you enjoy the Rota and the Puerto Feria ? We are sure you did ! and this week you have the Feria in Jerez de la Frontera. Definitely, this a month to enjoy ! A very special and tasty dish we can enjoy in these local festivities is the Salmorejo. Originally, this was a recipe unique to Cordoba but it is prepared in every province, not only in Andalusia but in the whole country. It is delicious, very healthy, very tasty and very refreshing at the same time. We are sure you are going to like it very much !

INGREDIENTS (For 4 Servings):

• 1 lb 2 oz (1/2 kg) of red, ripe tomatoes
• 2 oz (50 g) white breadcrumbs from the previous day’s bread

(if possible use “Telera” bread, you can ask for it in your favorite bakery)

• 1 large clove of garlic
• a splash of  Sherry Wine vinegar
• 1/2 tablespoon salt
• 2 – 3 oz (75 ml) Virgin olive oil

To garnish:

• 1 diced or chopped hard-cooked egg
• 2 oz (50 g) of diced Spanish Serrano Ham

WAY OF COOKING:

• In an emersion blender beaker, we add the garlic, the peeled tomatoes (a good tip, put the tomatoes in a pot of hot water and let it continue to cook for a few minutes, they peel on their own!) and salt and puree everything with the blender.
• Then add the breadcrumbs (if they are hard, you can moisten them in water a little bit) and we blend it again.
• We add the wine vinegar and blend again.
• And we are going to pour the olive oil in slowly while we continue blending.
• If we notice that it is still very liquid, we will add more bread crumbs.
• We are going to keep in the fridge until we serve our Salmorejo at the table.

Tips for serving:

• We can serve them in nice cups, the type of cup we use to serve the desserts (mousse, ice cream, etc.). And we will garnish on top with diced/chopped hard-boiled eggs and the diced Serrano ham. And ready to eat and enjoy !

Have a great spring week with this very nice weather and please don’t forget to enjoy.

MARMITAKO DE ATÚN – BASQUE TUNA STEW

This week we want to prepare for you a very hearty, tasty stew that is also very healthy, the Tuna Stew “Marmitako”.   We are in Tuna season now and we really want to enjoy it and make the most of it.

It's a stew cooked with tuna, or albacore, which is principally prepared with potatoes, onions, peppers and tomatoes.  Its origin is found with the Cantabrian fishermen or Basques, (Marmitako in the Basque Country or Marmita in Cantabria).

                                            

Tuna is one of the most consumed blue fish in our country. Tuna meat contains 12% of fat, which makes it a fatty fish, but it is a fat that is rich in omega-3 fatty acids, which helps to lower cholesterol and triglycerides levels in blood and also thins the blood, which reduces the risk of atherosclerosis and thrombosis.  For this reason, it is recommended that tuna and other oily fish be consumed for those with cardiovascular diseases.  Tuna is the most habitual fish in our diet that has a high biological value protein content (23 grams per 100 grams), higher even than that of meat.

When compared with the majority of fish, tuna’s nutritional composition of diverse vitamins and minerals stand out. The vitamins of the B group include B2, B3, B6, B9 and B12. The content in the latter even exceeds meat, eggs and cheese, foods that are natural sources of this vitamin. Compared to most other fish, the proportion of other water-soluble vitamins is superior in tuna, although the amount is unimportant when compared with other foods containing these nutrients such as whole grains, legumes, green leafy vegetables or meat in general.  These vitamins augment the benefits of energy nutrients (carbohydrates, fats and proteins). 

In addition, tuna’s vitamins are involved in various processes of great functional importance such as the formation of red blood cells, the synthesis of genetic material and the functioning of the nervous system and defenses, among others. 

Tuna also contains significant amounts of fat-soluble vitamins A and D. The first contributes to the maintenance, growth and repair of the mucous membranes, skin and other tissues of the body.  In addition, it also promotes resistance against infections and is needed for the development of the nervous system and night vision.  It also promotes bone growth and is involved in the production of enzymes in the liver, adrenal and sexual hormones. Furthermore, vitamin D promotes calcium absorption and its fixation to the bone, in addition to regulating the level of calcium in the blood. 

Source: http://pescadosymariscos.consumer.es/atun/propiedades-nutritivas

And after learning about the many nutritious properties of tuna, we are ready to share the recipe for this week.  We are sure you will find this dish very easy to prepare.

INGREDIENTS:
* 1 1/8 lbs. (1/2 kg.) (One Piece) Tuna Loin, cubed
* 2 1/4 lbs. (1 kg.) of Potatoes
* 1 Onion, finely diced
* 2 Cloves of Garlic, chopped
*1 Green Pepper, chopped
* 2 Grated Tomatoes or 4 tablespoons of Crushed Tomato
* 2 Dried Red Peppers (ñoras, if possible), chopped
* 2 “Piquillo” Sweet Peppers, chopped
* 1 tablespoon Sweet Paprika
* 1/2  cup (100 ml.) Mild Olive Oil
* 1/2 cup (100 ml.) White Wine
* 1 splash of Cognac
* 2 glasses of Water (or the amount of water needed to cover the stew)
* 1 bouillon cube Fish Stock

WAY OF COOKING: 
* We begin by peeling the potatoes, break them into chunks and put them in a bowl of water.  (The breaking can be done by inserting the knife into the potato just a little bit and then twisting the blade so that it breaks off little chunks of potato)
* In a pot with hot olive oil we start to cook the diced onion (brunoise style), once it is soft we add the chopped garlic, when golden brown, add the chopped peppers (the green and the red “piquillo” peppers), stirring everything together.
* We add the well drained potatoes and turn them on all sides so they cook and absorb the flavor of the vegetables.
* We add now the grated tomato, paprika and continue to mix well.
* Then we pour in the wine and the cognac and cook it until it evaporates.
* We add enough water to just cover the stew of potatoes and add the fish stock cube diluted in a quarter of a cup of warm water.
* And now we cook everything on low heat until the potatoes are tender, about 1 hour.
* 5 minutes before the end of the cooking we add the tuna chunks, seasoned with salt and pepper.

And now let’s eat this delicious and tasty stew :-) you will love it !!! Have a great week and we really hope you enjoyed the Rota Feria very, very much !!!

STUFFED EGGPLANT WITH SALMON AND PRAWNS (BERENJENAS RELLENAS DE SALMÓN Y GAMBAS)

This week we want to share this great recipe we have prepared for you, Eggplant stuffed with Salmon and Prawns and cooked au gratin in the oven. A very rich and very tasty recipe. It is a little entertaining to prepare but worthwhile because the flavor is terrific.

But before we share it we will tell you some details about the Salmon. This rich blue fish contributes about 11 grams of fat per 100 grams of meat, content similar to that of sardines, horse mackerel or tuna. The fat is rich in omega-3, which contributes to lower levels of cholesterol and plasma triglycerides, and also increases the fluidity of the blood, which prevents the formation of clots or thrombi. For this reason, it is recommended to consume salmon regularly and in particular in case of cardiovascular disorders. Salmon is an excellent source of proteins of high biological value, as is all fish.

As for vitamins, it highlights the presence of some belonging to the B Group as B2, B3, B6 and B9 and B12. These allow the use of the energy nutrients i.e. carbohydrates, fats and proteins and are involved in processes of great importance (formation of red blood cells, synthesis of genetic material, functioning of the nervous system and defense systems, etc.). However, the amount of these vitamins is not very significant when compared with other foods rich in these nutrients. Source:  http://pescadosymariscos.consumer.es/salmon/propiedades-nutritivas

And here you have the recipe for this week:

INGREDIENTS:

* 2 loin-cut salmon fillets (approx 10 oz. (300g) total)

* 2 eggplants 

* 1 onion

* 1 tomato

* 1/4 cup (50 ml.) olive oil

* 1.1 lbs (500 gr.) shrimp

* 1/2 cup (100 ml) of Brandy de Jerez 

* 1 carrot

* 2 Tbsp (10 ml) of cream

* 1 clove of garlic

* grated gruyere cheese

* ground black pepper

* Salt

HOW TO PREPARE:

* To start with we are going to peel the prawns and set aside the meat.  

* Then we prepare a broth with the shrimp heads and shells, 1/2 onion, a bay leaf and 2 1/8 cups (1/2 liter) of water.   Strain and set aside, retaining the heads and shells.

* We now chop the other 1/2 onion and the garlic.

* Then cut the eggplants lengthwise and hollow out the insides, dice the flesh and set it aside.

* We are going to peel the tomato and slice it.

* In a frying pan with some oil we will sweat the chopped onion and the garlic and add the chopped carrot and tomato.

* Add the shrimp shells and heads.  Add the Brandy, set afire and flambé, then extinguish by adding the broth.   Cook for it now 5 minutes.  We now blend everything in a blender or an immersion blender, then strain well, and retain the sauce.

* Sauté the chopped eggplant flesh with the diced salmon, the chopped shrimp meat and the sauce.

* Add then the cream and let it thicken over heat.

* Use this mixture to fill the eggplant, and then sprinkle with the cheese and brown under a broiler in the oven for 15 minutes.

And now we are ready for serving at the table and enjoy :-) You can eat them with a full salad :-) Happy Sunday and happy week for you all.

BEEF STEW WITH POTATOES AND VEGETABLES (ESTOFADO DE CARNE CON PATATAS Y VERDURAS)

This week we want to share with you a very rich stew that we have prepared and that we are very sure that you will like :-) Beef Stew with Potatoes and Vegetables, this one is prepared with tender Veal :-) And to make it really tasty and give it a special touch, we have again used a very nice local Sherry wine from El Gato Winery ;-)

                                          

Recipe published this week in the Coastline Newspaper 

This casserole can be prepared either in the traditional way by adding potatoes to the stew about fifteen minutes before finished cooking or by frying them beforehand and adding them at the end of the cooking. In both ways, the stew will be delicious ! However you prefer !

As always, when you prepare a stew, it is much better if you eat your stew the day after cooking it.

We share now our recipe. We really hope you like it:

                                           

INGREDIENTS:

* 1 3/4 lbs. (800 Gr.) Veal for stewing  

* 12 French (Cippolini) Onions

* 4 Mature Red Tomatoes

* 3 Medium Potatoes

* 2 Carrots

* 1 Head of Garlic

* 2 Bay Leaves

* 7 fluid ounces (2 dl) local White Wine (Gran Mayeto) from “El Gato Winery”

* 2 Cups of Beef Broth

* 4 Tbsp Olive Oil

* Salt and Freshly Ground Black Pepper

WAY OF COOKING:

* We are going to start peeling the onions without cutting the base so that they will not break while cooking.

* Then, we separate the cloves of the garlic head, wash them and make a cut in each clove with a knife.

* We wash and peel the carrots and cut them into slices.

* We wash the tomatoes and make two cuts in the shape of a cross at the base.

* Now we pour four tablespoons of olive oil in a stewing pot and heat it.

* We will cut the Veal meat into cubes and season them. We add it to the pan together with the onions, garlic, tomatoes, carrots and washed bay leaves.

* We aromatize our stew with ground black pepper, cover the pan and let it cook over high heat for 5 minutes, slightly moving the pan from time to time.

* We take the lid off and continue cooking for 5 minutes more, while stirring.

* We pour in the wine, allow time for it to evaporate, then pour in the previously heated broth.

* Let’s cover the pan again, lower the heat  and cook it for 1 hour, approximately until the meat is tender.

* We add a little water if we see that the stew is dry.

* We peel the potatoes, then wash and dry them. We cut them into cubes and fry them in plenty of oil until they get brown on the outside and are cooked inside.

* We remove them from the frying pan with a slotted spoon, leave them on paper towels to drain the excess of oil and season them.

* Then add them to the Casserole in the last moment and serve the stew. Let’s sit down at our dining table and enjoy it very much.

We wish all of you a Happy Week and start getting ready for the Feria, which is right around the corner.

RICE PUDDING (ARROZ CON LECHE)

And to celebrate Eastern with you we want to share one of our favorites recipes Rice Pudding, which is delicious and very sweet :-) Along with French toast and fried milk, the favorite dessert to enjoy during Holy Week is rice pudding. It is very soft, creamy and sweet, accompanied by a glass of anise ;-) Although this rich dessert is prepared and eaten throughout the year, it is during this week when it is prepared in every house, almost as if it were an obligation. When my mother prepares it, the aroma coming from the kitchen takes us back to our childhood and Holy Week. And now we will learn a little more about this dessert and its tradition. As we read in the blog Blog.20minutos.es, ... If we would travel around Spain from one end to the other end, you would see how we have different types of sweets in each province, that are cooked during these dates (French toast, Lenten fritters, rice pudding, pestiños...) all quite high in calories. But the mass consumption of sweets during these days was something specific and exclusive to Holy Week and Lent (the forty day period from Ash Wednesday to Palm Sunday (Domingo de Ramos)). Centuries ago it was mandatory during Lent to perform acts of sacrifice and penitence known as 'fasting' and 'abstinence'. Fasting consisted of consuming one main meal a day (except Sundays) during the period of Lent and this was obligatory to all those persons who had reached the age of seven (currently it is from age 14) to 59. Also exempted were those who were sick or women who had just given birth. Moreover, abstinence marked the prohibition of eating meat any Friday during the duration of Lent. Ash Wednesday and Good Friday were the days in which both fasting and abstinence should be practiced. During those days, it was allowed to eat small portions of food that were made with eggs, milk (which was made from almonds, so as not to have animal content), flour or honey, and it was a generous energy source, especially for those workers who had to endure long working hours (which lasted from dawn to dusk) with a single meal in the body. Today, while fewer people follow the strict sacrifice and penitance guidelines (in comparison to past) and we don't need that extra energy that supplies extra calories to go all day without eating, the custom of preparing homemade sweets has become a characteristic tradition of Holy Week. And here's the recipe from my mother, which needs to be made with ample time, patience and love ! INGREDIENTS • 1 heaped Cup (250 grs.) Round Rice • 8 1/2 Cups (2 litres) of Whole Milk • 6 Tablespoons White Sugar • 2 Sticks Cinnamon • Peel from 1 Lemon • 1 Pat of Butter • 2 Tablespoons of Cream • 1 Pinch of Salt • 1 Splash of Anise • Cinnamon powder HOW TO PREPARE: • In a tall pot we are going to start heating a liter (4 1/4 cups) of milk and once it starts boiling we will add the rice, the lemon peel (trying to avoid the white skin part because it is bitter) and cinnamon sticks. * We reduce the heat to medium and begin to stir it so that the ingredients come together and also so that the milk does not stick to the pot. • Little by little, we will be adding another liter (4 1/4 cups) of milk that we previously heated. • The total cooking time will be 45 minutes. • Ten minutes before the end of cooking we will add the butter, the cream and the sugar, and we will continue stirring, especially now since sugar gets very easily sticky. • And finally we add the splash of anise which will give a very rich taste to our rice. • It is time now to distribute the rice with milk in different bowls, we use earthenware bowls, sprinkle with a little cinnamon powder and we recommend letting it cool to be served at the table :-) And you can already see how tasty it is. Take your spoon and we are sure that you can not stop eating ;-) Looking forward, as always, to hearing from you to see how it turned out. Have a very Happy Eastern with family and friends !

TORRIJAS (FRENCH TOAST)

The French Toast my mother makes is so good !!   And you may think, well, like all mothers ... but these are so good, you cannot stop eating them !! :-)

I remember when I was younger, my family used to pair the French Toast with a glass of Anise or sweet Sherry wine while waiting for the Holy Week (Semana Santa) processions to pass by the front of our house where we used to live some years ago.  So now, the perfect combination :-)

But before sharing her recipe, and as we’re used to doing, we are going to tell you a bit about the history of this rich sweet.  As we have learned on the Internet, French Toast is a food of humble origins that quickly satisfied the diner’s hunger and its use was, and is, customary during the season of Lent, when Catholics stop eating meat.

The French Toast (Torrija) or “Torreja” is first documented in the fifteenth century, as quoted by Juan del Encina: "honey and a lot of eggs to make French Toast", apparently as a dish suitable for the recovery of those who just gave birth.  The first recipes date back to Domingo Hernández de Maceras’s Cookbook (1607) and Francisco Martinez Motiño’s (1611) Art of the Kitchen, Pastries, Cakes and Canning. The toast was very common in the early twentieth century in Madrid’s taverns and were served with wine in short, wide wine glasses.

Its association with Lent is perhaps due to the need to use leftover bread that during the time in which they could not eat meat, at the same time also ate less bread, even though families still baked the same amount.  What did they do with the extra bread?  They made Torrijas !! :-)

Here is her recipe and, we hope you like it very much.   We promise you that if you prepare this recipe following each easy step, yours are going to be just as delicious :-)  We hope you enjoy them very much.

INGREDIENTS (for 4 people):

* 1 Loaf of Bread, Sliced, special for Torrijas (you can buy it in every bakery in Rota) 

* 2 1/8 Cups (500 ml.) Whole Milk

* The Skin of one Orange

* 2 Sticks Cinnamon

* 2 Eggs

* 4 Tablespoons Sugar

* 1 1/16 Cups (250 ml.) Sweet Sherry “Tintilla de Rota” Wine

* 1 1/16 Cups (250 ml.) Honey from Rota

* 1/4  Cup (60 ml.) Water

* Mild Olive Oil

PREPARATION METHOD:

* To start with we are going to heat the milk, together with the skin of the orange and the cinnamon sticks. When it is warm, we will remove the orange and cinnamon and we are going to pour the milk into a bowl, where we will add the wine and sugar, then stir.

* Then soak the bread slices in this mixture until they absorb the milk and are nice and wet.

* Then let the moistened bread rest on a cloth on a flat surface (table, counter, etc.).

* Meanwhile, we are going to beat the eggs in another bowl.

* And then will dip the bread slices in the beaten eggs and then we are going to fry them in oil on Med heat (Not too hot), turning them as needed to get a golden brown color on both sides.

* We place them in a colander to drain the oil or on a tray with paper towels and set aside.

* We prepare the honey by heating it in a pan along with the water, and once it comes to a boil, dredge both sides of the French Toast in this honey.

* And then we’ll arrange them on a serving tray.

And ready to enjoy this tasty “Torrijas” French Toasts, for breakfast, with the tea or coffee, for dessert ... ! You can have them anytime because the truth is that they are very tasty at any time of the day.

Good weekend to everyone and Holy Week (Semana Santa) is just round the corner !

FISH SOUP “ROTA STYLE” (A LA ROTEÑA)

Weekend is here and we are happy to share a very nice and delicious recipe, Fish Soup, cooked Rota style (A la Roteña).  This is a typical recipe from our city, your city, Rota.  Other traditional recipes you can find in our local gastronomy are Seabream “Rota style” (Urta a la Roteña), a special stew called Berza Roteña, Arranque Roteño (vegetable puree), and many more.  In times past, our Gastronomy, as well as our local economy, was based primarily on the sea (fish and seafood) and produce from the land (tomatoes, green peppers, pumpkin, …).  Really nice and healthy ingredients.

I can really guarantee that if you follow this recipe from my mother, the Cook, the result is going to be perfect :-) We have really enjoyed it very much and I am not exaggerating at all!  Please let us know how it turns out for you and your family!

 

And now it is time to share our recipe:

INGREDIENTS

* For the Fish Broth:

   - 1 Seabream (Urta or Pargo) Fish head

   - A few Small Rock Fish  

   - 1/2 lb. (1/4 kg.)  Shrimp

   - 1/2  lb. (1/4 kg.)  Clams

   - 1 Onion

   - 1 Green Pepper

   - 1 Tomato

   - Minced Parsley

   - Salt and Pepper

* For the Stir fry:

   - 4 Tablespoons Olive Oil

   - 3 Tablespoons Homemade Fried Tomato Sauce

   - 2 Tablespoons All-purpose Flour

   - 1 Tablespoon Thickener (Corn Starch or Instant Mashed Potato Flakes)

   - Salt and Pepper

* A splash of dry sherry wine (Manzanilla or Fino)

* Garnish: 

   - Croutons 

   - 2 Hard Boiled Eggs

   

PREPARATION: 

* Let's start by peeling the shrimp and frying the heads and shells in a small skillet with one tablespoon of mild olive oil.

* We’ll prepare the base of the soup broth using a medium to large pot, in which we will pour 8 1/2 cups (2 L.) of water, the sautéed shrimp heads and shells, all the chopped vegetables (medium pieces), parsley, salt and pepper.  Add the rock fish and the fish head and let it boil for 30 minutes.

* We strain all the broth by using a Chinese strainer and set aside in a pot. 

* We are going to crumble the meat from the boiled rock fish and use it later to add to our soup.  

* We then proceed to prepare the stir fry.  Put the oil in a frying pan and add 3 tablespoons homemade fried tomato sauce, stir a few minutes until heated and add the flour, the corn starch or mashed potato flakes, and stir everything well.

* We will add this sauce to the pot with the fish broth, then the splash of wine, stir and add the crumbled rock fish meat, the peeled shrimp, the clams with their shells, we let it boil a few minutes and we leave aside.

* And to finish with we will prepare a few croutons (fried bread), chop the hard-boiled eggs and put them in the dishes before serving the soup.

And you will see how rich and how tasty :-)  We really hope you enjoy it as much as we did ! Have a great weekend :-) 

COD "AJOARRIERO" WITH SHRIMPS IN TOMATO SAUCE (BACALAO AL AJOARRIERO)

We have come back to the kitchen to prepare a dish from Northern Spain that we really enjoy, Cod “Ajoarriero” with shrimp in homemade tomato sauce.

The “ajoarriero” cod is a simple dish made with cod fish, cooked in a frying pan with various vegetables, the principal ones being tomato and garlic. There are many variations of this dish, to include choice of principal vegetable ingredients and side dishes, and will depend on the region, the Chef, the season or the taste of the diner.  There is no fixed recipe. It is served very hot, and traditionally in a clay dish.

The origin of this dish is not very clear, but its name possibly began in the activity of the carriers or muleteers (people responsible for transporting various goods with mules and different animals to different geographical locations) and possibly they were collecting the ingredients of the dish along the way. Another theory is that it is so called by the employment of the Ajoarriero sauce (also called Ajada in Galicia) that has similar ingredients. The dish is mainly cooked in Northern regions of Spain; Leon, Aragon, Navarra, Cuenca and part of the Basque country.

When thinking about what to serve to accompany this delicious dish, there are many different recipe choices, such as sliced hard-boiled eggs, crusty bread slices, French fried potatoes, etc. We have chosen a rich cast of basmati rice, first boiled and then sautéed with garlic, to accompany this delicious Cod dish. Very tasty ;-)

And we start now with the recipe that we hope you will enjoy as much as we did:

INGREDIENTS:
* 1 1/2 lbs (700 grs.) desalted cod or fresh cod
* 2/3 lbs (150 grs.) peeled shrimp
* 4 cloves garlic, peeled and sliced
* 2 green bell peppers
* 1 onion
* 7/8 cups (200 ml). homemade fried tomato sauce
* 7/8 cups (200 ml.) olive oil
* 1 chilli pepper
* 1 full tablespoon fresh minced parsley
* Black ground pepper
* Salt

WAY OF COOKING:

* To begin with we will peel and chop the onion and cut it into very thin slices.

* We cut the green peppers lengthwise, remove the seeds and fiber and we slice them.

 * We then heat half of the olive oil (100 ml.) in a frying pan and add the onion and the green peppers. We season with salt and fry it all for 15 minutes over low heat.  We remove them, drain and set aside.

* We heat the remaining olive oil (100 ml). in an earthenware “cazuela” dish on the stovetop. Add the sliced cloves of garlic, and when they begin to get color, we take them away from the heat, and reserve them for later.

* We let the oil cool down and add the cod. We will move the Casserole constantly to mix the sauce well.

* We add the preparation of onion and green peppers, tomato sauce and the chilli pepper. We cook for 5 minutes more while moving the dish.

 * Two minutes before we finish cooking, we add the shrimp, the golden slices of garlic and the chopped parsley.

* We correct the seasoning if necessary and will serve our cod very hot, along with the garlic re-fried basmati rice.

And ready to serve and enjoy at the table. Many thanks to you all, and have a very happy weekend :-)