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Among the best-known recipes of Barcelona there are stews, as La escudella i carn d'olla, made of vegetables, rice

, noodles and potatoes, Cocido con judias blancas, of Butifarra (a typical regional sausage), Pilota (a preparation of beef), bread, eggs and white beans, Faves a la catalana, Botifarra amb monjetes and Arroz a la cazuela , a dish similar to the famous "Paella Valenciana". Fish specialities are "Zarzuela", a dish of the same name like the Spanish operetta and made of cuttlefish, mussels and prawn, and its more luxurious version, "La Opera", additionally with lobster. Both of them obviously dishes that will make sing your palate... Typical desserts are Crema Catalana, Mel i mato (of curds and honey) , and the Postre del Musico ("dessert of the musician") with pine-kernels and raisins. In Spain, work is hard to separate from pleasure! That is the Spanish way of life, a way of life in which people eat by whim, free of rules and schedules. It is meant for those who enjoy life to the fullest. It is in that spirit, that Miro’ offers the best of Spain. Relax after work with an array of tapas and sangria. Or settle in for a feast of steaks, chicken and fresh seafood, accompanied by a bottle of Rioja from our excellent wine list. So please enjoy our food and wine, slow down and relax… then experience a little of life’s beauty, a beauty that can be enjoyed everyday!

Welcome to the Tapas Page
Tapas from Andalucia, Southern Spain.
Tapas are more than just snacks in Andalusia. The word means, literally a lid and the term was thought to have come from the habit of having a few nibbles with a drink and the necessity of placing a saucer or tapas on top of a glass to keep the flies out. In the old days tapas were served free with a drink, this happens only occasionally today. Eating one or two tapas with a glass of sherry or wine will enhance the taste experience and also slow down the effect of the alcohol. You can eat tapas at just one bar, but it is more customary and fun to move from bar to bar sampling their various specialities. Each tapas is really no more than a bite, so you can either sample two or three before dinner, or you can make a meal of them by ordering larger portions, called raciones. Tapas are generally eaten standing at

the bar rather than sitting at a table and the list is generally displayed on a blackboard. Here's a tantalizing taste of some of the dishes--hot and cold-- you might find in a tapa bar in Andalusia. Certainly the superb ham, both serrano , which just means mountaincured, and the pricey iberico , produced from special Andalusian pigs which grow sweet on acorns. This salt-cured ham is served raw, very thinly sliced. It makes a marvellous combination with fino Sherry. And, of course, Andalusian olives. They can be the famed Seville olives, sweet, meaty manzanillas ; or gordales , the size of small plums; or home-cured ones, slightly bitter, flavoured with herbs and garlic, or olives stuffed with anchovy. A tapa of mixed olives might include fat caper-berries too. Amongst cold dishes on the tapa bar are a variety of salads, some wonderfully exotic. For example, salpicon with chopped tomatoes, onions and peppers might include prawns and other shellfish or it might be made with chopped, cooked octopus. Remjón is a salad of oranges, codfish, onions and olives. While it might sound strange, it tastes wonderful. So does roasted pepper salad; ensalada campera, a lemony potato salad; and cooked fish roe dressed with oil and lemon. . Andalusia is famous for its fish and shellfish and a tapa bar is a great place to sample the array. Fried fish, from tiny fresh anchovies (boquerones) and rings of tender squid (calamares) to chunks of fresh hake and batter-dipped prawns are enticing, in deed. Look for cazsn en adobo, fish marinated before frying, and boquerones en vinagre, marinated raw fish. The selection of shellfish will astound you--clams and razorshells, mussels, prawns ranging in size from the tiny to the jumbo; crab, lobster, and more. Then comes a variety of hot dishes. Some are cooked to order--prawns pil pil, sizzled with garlic and oil; garlicky grilled pork loin--while others are dished out of a bubbling stew-pot. You can savour meatballs in almond sauce, kidneys in Sherry sauce, sautied mushrooms, chicken fried al ajillo, with garlic; lamb stew; broad beans with ham; piquant tripe, spicy snails, and, of course, tortilla, a thick round potato omelette. Crisp-fried fritters and croquettes are other great tapas of Andalusia, which produces the world's finest olive oil.

Tapas Frias
Pollo Al Curry - 4.50
Roasted chicken, grapes and curry mayo.

Patatas Alioli - 2.95
Garlic potato salad.

Tortilla - 3.50
Spanish style omelette with potatoes and onions.

Pisto Manchego - 4.50
Sauteed assorted vegetables, garlic, olive oil, toast points with manchego cheese.

Aceitunas Alinadas - 2.95
Marinated olives in olive oil and herbs.

Delizia De Queso Con Nueces - 4.95
Walnut crusted goat cheese with garlic bread, tomato basil.

Jamon Con Pan y Tomate - 5.95
Spanish ham with tomato bread and manchego cheese.

Tostadas De Mariscos - 7.50
Spanish style ceviche on avocado bread.

Pollo Relleno - 4.95
Stuffed chicken breast with spinach and cheese.

Canelon De Atun - 4.95
Tuna cannelloni, spinach, white wine vinaigrette.

Salmon Ahumado - 6.95
Smoked salmon, toast points, eggs, onions, capers, horseradish.

Salpicon De Mariscos - 6.95
Assorted seafood and octopus salad.

Alcachofas A la Vinagreta - 4.95
Marinated artichokes with garlic, herbs, balsamic.

Esparragos Con Tres Salsa - 4.95
Fresh asparagus, avocado, tomato.

Sopas y Ensaladas

95 Roasted beets.7. peppers. bacon. walnuts. spinach.50 Romaine. tomato.25 Lentil soup with chorizo.Gazpacho .95 Spinach salad with goat cheese.4. Pizzas Barcelona .3. peppers and onions De Pollo . balsamic dressing. avocado. .5. fresh mozzarella. tomato.6.95 Portobello sandwich with roasted peppers. Spanish ham. Ensalada De Remolachas .4. Lentejas Con Chorizo . Ensalada Caprese . Ensalada De Espinacas .95 Lamb sausage. vegetables. pears.3. cheese. tomato. cheese. basil. Gaudi . portobello mushrooms.6. (Only in season) Potaje De Chicharos . red wine vinaigrette.95 Tomatoes.25 Cold tomato and vegetable soup.95 Marinated chicken breast sandwich. De Champinon .4. tomato.6. Bocadillos (Sandwiches) Serranito . baby lettuce.4. Ensalada De Pollo .6.3. Dali .25 Black bean soup with sour cream. Ensalada De La Casa .95 Pork tenderloin sandwich. cheese.50 Caramelized onions.50 Goat cheese.95 Grilled marinated chicken. balsamic vinaigrette. creamy white wine vinaigrette.3.

Cazuela De Pollo y Chorizo .50 Fried Spanish olives. sherry mayonnaise. cabbage.6. mozzarella cheese.50 Chicken and chorizo casserole with mushrooms.50 Skewer of chicken with cumin mayonnaise.8.5. pepper sauce. grapes. Parrillada De Vegetal .4. hazelnuts.50 Grilled chicken breast with leeks. paprika sauce. caramelized onions. horseradish sauce.5.95 Grilled lamb chops with cous cous. bacon. tomato sauce.5.4. basil.4.95 Baked goat cheese in tomato sauce. mustard sauce. Pechuga De Pollo Plancha .25 Baked fresh dates wrapped with bacon.95 Baked snails with tomato and alioli. Pincho De Pollo . bell pepper sauce.95 Baked stuffed eggplant with goat cheese.95 Sauteed wild mushrooms with amontillado sauce.95 Spicy chicken wings.3. stuffed with Spanish chorizo. Cabrillas Barcelona . .4.4.25 Tomato.95 Grilled seasonal vegetables with balsamic vinaigrette. Berenjenas Con Queso y Avellanas .4. shiitake.Miro .3. Chuletitas De Cordero . Datiles Con Tocino . spicy paprika sauce.5. mushrooms. Pincho De Solomillo . Queso De Cabra Con Tomate .5. Champinones Al Jerez .95 Skewer of beef tenderloin. Tapas Calientes Aceitunas Rellenas . garlic bread. olives.95 Fettuccine with grilled chicken. Pasta Con Pollo . Alas De Pollo Picantes .

Vieiras Con Salsa De Azafran . Mejillones Plancha . Empanada De Cordero .50 Sauteed pork tenderloin with Spanish potatoes. red wine sauce. garlic sauce. Pincho De Gambas . garlic butter. Fideos Con Mariscos .Tapas Calientes Lomo De Cerdo Plancha .7. spinach.95 Fried calamari and shrimp.95 Grilled Tilapia with spinach. spicy tomato sauce. Fritura De Calamares y Gambas .6.95 Puffed pastry with salmon. Sea scallops grilled.4.95 Crab croquettes with sherry mayonnaise. tomato relish. scallops.6. onions. tomato.95 Sauteed shrimp with a rich garlic sauce.5.6. lemon butter sauce. peppers. Filete De Pescado Mediterraneo . Calamares Plancha .95 Grilled mussels served in an iron skillet. Paellas . Filete Con Patatas .95 Puffed pastry with lamb. asparagus.5.5. Gambas Al Ajillo . basil and alioli. Hojaldre Catalan . Croquetas De Cangrejos .6.6. Salmon A La Parrilla .95 Grilled squid with lemon and olive oil. rioja sauce.95 Skewer of shrimp.95 Grilled salmon.95 Linguine with assorted seafood.6. saffron sauce. tomato saffron broth. potatoes.95 Grilled ribeye with roasted potatoes.

3. Chicken.50 Thick Spanish Style Rice Pudding with Citrus Zest.4.25 Puff Pastry Filled with Vanilla Ice Cream.4.4.25 Traditional Creamy Egg Custard Flan Con Chocolate . Chorizo Catalana .95 All vegetables Valenciana .95 Bread Pudding Layered with Sauteed Apples.4.95 Intensely Rich. Dusted with Cinnamon Bizcocho Borracho .3.95 Seafood.95 All Seafood Postres Pitisu Con Helado .4.95 Roasted Pear Stuffed with White Chocolate and Mint.Vegetariana .95 Espresso Soaked Lady Fingers Layered with Sweetened Mascarpone Cheese Pera Rellana . Frozen Chocolate Mousse with Raspberry Sauce Cordials .75 White Chocolate Flan with Strawberry Sauce Platano Con Helado . Served with Rasyberry Sauce and Creme Anglaise Arroz Con Leche .4.15. Covered in a Rich Fudge Sauce Flan .16.4. with a Berry Sauce Tarrina De Chocolate .25 Sauteed Banana Covered in Caramel and Pistacchios with Vanilla Ice Cream Pan Perdido .13.

00 Remy Martin VSOP .5.10.Brandy Solera Centenario Terry .12.8.6. vodka.6.7. Picasso .00 Graham's Six Grapes .00 Cognac-Armagnac Courvoisier VS . Solera Gran Reserva Carlos I .6. splash of sherry.50 Sandeman Reserva .5.00 Anis Del Mono (Anise) .5.00 Lepanto . Darroze .00 Courvoisier VSOP .00 Gran Duque D'Alba .00 Osborne Veterano .5.00 Blue curacoa.00 Port Ramos Pinto Ruby .00 Cardenal Mendoza .00 Torres Gran Torres (Orange) .6.5.00 Conde de Osborne .12.00 Iced Vodka. pineapple .00 Romariz Reserva Latina Tawny .00 Smith Woodhouse Late Bottle Vintage .00 Osborne Magno .5.00 Bas-armagnac F.6.00 Solara Roserva Fundador .00 Boadas (Drinks) Catalan Martini .5.6.00 Felipe II .4.00 Cuarenta y Tres (Vanilla/Nut) .00 Liquor Pafxaran (Black Currant/Anise) .

95 (glass) Osborne .75 (glass) La Ino .3.50 Heineken .Alcores . Jerez Fino Alvear .5. gran torres Cervezas (Beer) Botellin (bottle) Estrella Galicia . orange and pineapple.3.50 Bell's Amber Ale .3.50 (glass). Trip to Spain .95 (glass) . (glass) Emilio Lustao .00 Sierra Nevada Stout . cranberry.50 Newcastle Brown Ale .50 Miller Lite / Gunuine Draft . 20.3. Barcelona Sangria .50 Samuel Adams Lager .3. cranberry.00 Vodka.50 Clausthaler .00 Run.3.00 Ambar .3.3.75 De Barril (draft) Sierra Nevada Pale Ale .50 Corona .3.3.3. fresh lime. triple sec.5.50 (glass) Tio Peppe .50 Goose Island Seasonal .3.00 (pitcher) Taquila.3.00 (pitcher) Our own recipe Margarita .00 (glass).50 Paulaner Weiss .

00 Vino Tinto (Bottle) 6. Albarino Martin Codax.20.21. Chardonnary Vega Sindoa.3. 98/99 .00 3.25.4. 97/98 . Navarra.50 Old East India Solera . Cabernet Rivola.00 Capataz Andres Deluxe Cream .24. Sardon Del Duero.4.00 10. Vega Sindoa Merlot. Blanco Muga.00 5.3. Navarra.95 Osborne .3.25.3. Blanco Marques De Caceres.24. 00/01 .3.18.00 9. 99/00 . NV .75 Barbadillo . Cabernet Merlot Enate. Marques de Caceres. Rioja. NV .24.95 Lista De Vinos Cavas (Bottle) Jaume Serra Cristalino.00 7.00 Vino Blanco (Bottle) 1. Rueda. 99/00 .22.95 (glass) Manzanilla La Gitana .00 Segura Viudas Brut Reserva.3.3.50 (glass) Los Arcos . 99/00 . Rioja.Amontillado Alvear . Conde Valdemar. 97/98 .00 4.50 Papirusa . Rioja.20. Galicia.50 Don Nuno Dry Oloroso .25. Sauvignon Blanc. Somontano. 99/00 .4. 99/00 .50 (glass) Romate .4.00 . 98/99 .24.00 2.95 (glass) Barbadillo . Rioja.00 8.3. Basa.95 Oloroso/Solera/Cream Alvear Cream .

and honey. and poultry to Marseilles. Marques De Riscal Reserva.30. transported wool.45.54. 96 . The Spanish also had a base in Messina in Sicily. Algeria. could threaten them. Torres Atrium Merlot. Boats from Oued el Harach. who drove the Spanish out of Tunis in 1569). Rioja.00 13. It had easy access to Sicilian wheat for provisions and was near enough to Naples to receive in short order men. The Turkish fleet was stymied and rarely crossed the Naples-Sicily line. 96/97 . where Christian bases at Malta and La Goletta in Tunisia. off Cape Matifou.00 12.00 18. even Vienna was threatened. by 1522 Egypt. Rioja. The presidios represent a great missed military opportunity for the Spanish because they never moved inland to capture the whole of the Maghrib. Ribera Del Duero. consumed a lot of beef and exported wool. hogsheads of wine. Only Melilla and Ceuta. Vina Mayor. Remelurri. vinegar. iron cannon balls.32. Constantinople fell to the Turks in 1453.26. a populous town manufacturing earthenware. which held a commanding position in a narrow channel.39. Rioja.00 17. Rioja. wheat. 96/97 . and its name was changed to Istanbul. Muslim supremacy in the southern Mediterranean led to the rise of ports such as Oran. Muga Reserva.28.00 16. and sometimes Libya. To supplement the presidios.00 15. 97/98 . and match and rods for arquebuses. Bone (Annaba) in Algeria. the Spanish king Ferdinand V built a line of presidios along the North African coast between 1509 and 1511. Valencia. the area of western North Africa that includes Morocco. oars. 96/97 . sails. and Barcelona. biscuits. and Rhodes were under Turkish domination--later. Cillar De Silos. today remind us of the economic and military threat to Spain from this activity in North Africa. To counter the threat as well as to provide defense against pirates (like ‘Uluj ‘Ali. Spanish territory in North Africa and once important presidios.34. Cabernet Torres.00 Some facts about Mediterranean food history Food and The Spanish Presidios on the North African Coast At one time the Mediterranean looked like it might become a Muslim lake. controlled by the Spanish until 1574. Ribera Del Duero. the very heavy matchlock . Agricultural produce from the nearby plains flowed into the great market of Algiers and then on to Bougie. Finca Val Pietra. 95 .00 14. 96/97 . the Bey of Algiers. Bougie (Bejaïa). Penedes. Penedes. Tunisia. fine powder. and Algiers. butter.11. Syria. the Spanish also built major defense works throughout southern Italy and by 1567 more than three hundred watchtowers existed throughout the kingdom. 99/00 .

meat or vegetables. like islands. Most typical is fish. Simple soups and stews were eaten by both the adventurers who garrisoned these isolated presidios and the corsairs who attacked them. famine followed. tuna. dodging the corsairs from Algiers or Tetouan who would sometimes capture these ships. cuttlefish prepared with paprika. fish. dinner was often predictable. I don't imagine that the corsairs ever had such delicious preparations as the chickpea soup. The Saint Jacob's Shell. The diet of the garrisons along the Barbary coast in January 1569 consisted of flour. which has an outstanding reputation in all Spain. . Convoys left the principal port of Málaga to supply the presidios. carrying rice. a tart of almonds. The wines of the region have a great reputation too. which exists here in extraordinary quality. is most famous. the raison d'être of the presidios. reselling their cargo. but also a first rate speciality. Ceuta. Another well-known dish is Empanada Gallega. Viera.guns invented in the fifteenth century. is not only the symbol of the town. and La Goletta were all presidios that had windmills. and olive oil. lard. and even contraband to Algiers. Melilla. Among sweets Tarta Compostelana. supported more from the sea than the surrounding lands. When the corsairs interdicted food shipments to the presidios. But when food did arrive at these isolated presidios. Mers-al-Kebir. chickpeas. The presidios grew into little cities. salted meat. The Spanish supply ships plying the sealanes of the southern Mediterranean brought the fresh water. but they may have. and chickpeas needed to feed the presidios. and cavaliers fixed with powerful bronze artillery. cisterns. powder magazines. other small boats from Valencia and Andalusia called balancelle. To speak about the cuisine of Santiago is not possible without taking into consideration the cuisine of the entire region of Galicia. The same has to be said about Pulpo á la Gallega. wine. a pie of fish. and they always contained chickpeas. But at the same time Spanish ships were dodging corsairs. perfume.

Ronda's monuments and points of interest "El Tajo" – The Cliff . the bullring is open to visitors. the oldest. young and fresh. Ulla and Amandi. When there are no fights. which once housed a prison. It stands on a towering plateau in the mountains of Malaga Province.and "Puente Nuevo" New Bridge Ronda stands on a mighty promontory.specially Ribeiro. steeped in history. RONDA Ronda is one of Andalucia's loveliest towns. Modern (largely built in the 18th century) Ronda is the quarter to the North of the gorge. and the most beautiful one in Spain. Rosal. it retains all of its traditional charm and languid atmosphere. with the Plaza de España. and has a fascinating museum with many mementos of Spain's most renowned bullfighters.from San Pedro de Alcantara on the Coast. which is the chief landmark for all itineraries. Valdeorras. but don't leave out the chance to try as well Fefiñanes. it is very popular with day-trippers from the Costa del Sol. spanned by the 18th century Puente Nuevo or "New Bridge". the site of Ronda's recently . Visitors love to peer down into the gorge. and is famous through Spain for the plunging river gorge which divides the medieval from the 18th century parts of the town. the arena itself is also the country's largest. and then descends into the Serrania de Ronda and the town itself. One of the most charming and fascinating towns in Andalucia. This gorge is known as El Tajo – The Cliff and is spanned by a stone bridge. and has a wide range of cafés and restaurants. to see the waters of the River Guadalevín. Ronda is located 50 km – 1 hour's drive . The road winds up through the mountains of the Sierra Bermeja. called El Mercadillo. or outcropping. which made it impregnable to the Christian armies until the very last years of the Reconquest. However. This plateau is slashed into two main quarters by a deep cleft in the rock. Betanzos. Ronda is also famous for its bullring.

Cabrito and Cordero en Chilindrón. which has an excellent reputation and is extremely varied thanks to the characteristics of its landscapes. Combining ideally with the dishes mentioned above are the well-known wines of the region. one of the most beautiful and ancient arenas in Spain.. To speak of the cuisine of Pamplona means to speak. An original recipe is trout filled with cured ham. in a wider sense.built Parador. red beans (called Ibeas) and hotpot. are the base of many typical dishes. . as well as salmon and trout. called "Queso de Burgos". The most famous food of Burgos is certainly that fresh cheese with slight goat-milk-flavor. the spectacular walkway along the river gorge with superb views of the countryside below. usually in tasty sauces. blood pudding. Specialities from the mountain-ranges are several preparations of game. Just behind the charming "Mirador" is Ronda's famous bullring. Ribera has delicious vegetables. with colourful flower beds and a railing for sightseers to lean against as they gaze into the distance. like the mild Pimientos del Piquillo (red pepper) and Asparagus. Navarra. called Ajoarriero. You can visit the arena and its fascinating bullfighting museum. There are excellent fish-dishes as well: river crab salad and codfish á la Burgalesa are specialities of this region.O. D. a very delicious kind of beans of high reputation. the legendary Pedro Romero. which is extremely popular not only here but in most other regions of Spain. chopped pork. But the cuisine of this town has high reputation also for a variety of other recipes: Roasted lamb. Also Pochas de Sangúesa. The region of Tierra de Estela is famous for its dishes of lamb and goat: Asados de Cordero. of the cuisine of all Navarra. who killed over 5. as well as an original preparation of fish in a sauce of garlic and paprika. Here you can try the original. This walkway leads to Ronda's lovely "Mirador". made famous in the 18th century by a local bullfighter..000 bulls during his career.

and Sour Cream $7 Classic Caesar Salad Crisp Romaine tossed with house made Caesar dressing. Roasted goat meat from the mountain range Sierra de Francia is considered a speciality. and Black Diamond White Cheddar $6 Cheeseburger with French Fries $6. Tomato on Great Harvest White Bread and French Fries $6. with anisette. Tomato. Alubias. Chef Michael Bauer’s 310 Lunch Menu (Available 11am to 3pm daily) Soup and Half Sandwich $4. as Calderillo bejarano. Several typical products of the province are appreciated for their high quality: Cured ham from Guijuelo. from Sierra de Bejar. Parmesan Cheese. from La Alberca and almonds. called Farinato. from Alba de Tormes. Chafaina.The cuisine of this region is of high reputation in all Spain. Gruyere Cheese.75 Grilled Chicken Sandwich with French Fries $7 Tuna Melt with Dill Havarti and Avocado and French Fries $6.75 Roast Vegetable Pizzetta with Basil Pesto. the so-called Almendras de Santa Teresa. Salsa. In Ciudad Rodrigo they make a delicious sausage of almost white colour. Romaine Lettuce. Black Diamond White Cheddar. Roast Corn. Among sweets Chochos. a ragout of meat and potatoes. rice with meat and "Chorizo"-sausage. roasted porkling. cheese from Hinojosa del Duero.75 310 Quesadilla Chicken Breast. a delicious kind of beans.50 Large Bowl of Soup with Bread $4. French Dijon. and Garlic . Served with Guacamole. are outstanding. Certainly many typical dishes have been influenced by the nearby mountains and cold winters: Cochinillo al Fuego. meat pies like Hornazo andChichas are among the best known recipes. White Beans.50 Turkey Sandwich Smoked Turkey Breast.

& Lobster sauce.Croutons.$8 Sweet Potato Fries with a spicy Garlic Aioli . Accompanied by Bread. Onions and Flat Bread .$8 Carpaccio of Peppered Beef Tenderloin. Red Cabbage.$10 Scallion and White Bean Hummus.50 Grilled Salmon Caesar Salad $9.$8 Tandoori Chicken Skewers with Peanut Chili Vinaigrette . $4 Creole inspired Jumbo Shrimp served on an Avocado “Griddle” Cake with Roast Corn Succotash and tomato coulis . Served with Hoisin Barbecue dipping sauce .$10 Almond encrusted Goat Cheese Served with Dried Cherry-Apple Chutney and Baquette Bread . with Goat Cheese Served with Cherries.$12 Smoked Whitefish Fritters over a Pommery Mustard Sauce .$8 Crawfish and Rissotto with a Fricassee of Tasso Ham. Garnished with Fried Tomato Tortilla .$8 Kentucky Fried Tofu with Sesame Ginger Dressing and Fried Rice Noodles .$7 Crispy Ravioli’s of shredded Duck. Tomato-Basil Relish. and Pesto . Plum Tomatoes. Goat Cheese. Served with Bread. Stewed Leeks.50 House Salad Shredded Carrot. and Goat Cheese. Cucumber.$5 . Roast Corn.$6 Smoked Chicken Wontons with Sweet & Sour Red Cabbage. $5. Tomato and Crisp Romaine served with LimeDill Ranch. and a creamy Gruyere Cheese Dip . Served over Sweet & Sour Onions .$8 Thai Basil Marinated Shrimp & Scallop Kebob with Mango-Pineapple Salsa .50 Grilled Chicken Caesar Salad $8.$9 Marinated Asparagus served with Tomato-Horseradish Fondue .$7 Grilled Pizzetta with Asparagus.

$17 Peppered Beef Medallions. and as well in shops as in many Restaurants you will find an ample selection and extraordinary quality.$10 Big Plates Seared Pork Tenderloin “Putanesca” . Accompanied by Summer Vegetables .perhaps a bit surprising considering its geographic location .Madrid is a real paradise for the lovers of any kind of fish. try a cup of Anisado de Chinchón. It has the second biggest fish market in the world (behind Tokyo).$20 Chargrilled Chicken Breast Served with a Dried Cherry-Apple Chutney. Summer Succotash. and Sweet & Sour Cabbage . a soup of garlic. and Lobster Sauce. Ideally fitting to such a meal are the young and aromatic wines from the region. Sticky Rice Cake. but . Summer Vegetables and Roasted Potatoes . Accompanied by Summer Vegetables and Roasted Potatoes $20 Skillet Roasted Salmon stacked on a Potato Pancake with Fricassee of Crawfish. served Medium Rare. The dishes that are called madrileño in Spain. and which are imported. with Pommery Mustard Demi Glace & Sweet and Sour Onions. are mainly hotpots. There are many dishes of lamb and veal.Seafood Fondue with Baguette Bread . To finish your dinner in a very typical way. Tomato-Horseradish coulis and Roasted Potatoes . Among regional specialities have to be named the delicious asparagus from Aranjuez and the very typical Sopa de Ajo.$18 Chargrilled Tuna with Mango-Pineapple Salsa.$15 Since Philip II made Madrid the capital of Spain. as the wellknown Cocido Madrileño with chick-peas. Today Madrid offers more a Spanish than a regional kitchen. Today it is practically impossible to say which dishes are original. numerous recipes and influences from all the regions of the country entered in its kitchen. Roast Corn. anisette schnapps. Vinos de Madrid. Tasso Ham. .

Traditional sweets are Turrones. are a perfect company to the recipes mentioned above.Traditional sweets are the Roscos de Santo. Lecera and Valle de Jalón. Borja. "Lamb in Sheeper's Style". eggs with a sauce of asparagus. cod-fish with garlic and eggs. Cordero a la Pastora. Lomo de Cerdo a la Zaragozana. and Recao. Huevos al Salmorejo. Longaniza de Fuentes". . tomatoes. chicken in a sauce of cured ham. Zaragoza Some of the best known regional specialities are: Bacalao al Ajoarriero. potatoes and rice. roasted veal. a highly appreciated kind of sausage. Roscones and Mostillo. which are made specially for for the Festival of San Isidro. Cariñena. Ternasco Asado. Paniza. Pollo a la Chilindrón. onions and paprika. made of beans. The excellent wines of the region. cutlett.

O. Perdiz Estofado. Cordero Asado or Cuchifrito. Very typical are as well lamb. fitting to the character of the town itself. Quails are some of the most extraordinary pleasures for delicate palates. but show Moorish influences as well. D. fried or boiled. But there are two products in particular that have made Toledo's cuisine internationally famous: Queso Manchego. and the potato-omelette Tortilla a la Magra.Toledo Toledo's cuisine. La Mancha or Mentrida. puts you back into long gone times. Recipes are influenced by the region's long tradition of hunting and cattle-breeding. and marzipan which is produced here in extraordinary quality and exported into many countries.C. They are usually served either stuffed. Valencia . Perdiz con Pochas. are of high reputation as well. The wines of the region. a very mature cheese often made of ewe's milk. or together with a particular kind of beans. and the dishes seem to be served out of one of Velazquez's still lifes.

Also rice which is produced here in large quantities is a protagonist in many typical dishes. There are many variations of this recipe. Another speciality is Arroz Negre.O. The Paella which Valencianos use to call Valenciana is all different: it consists of chicken and snails (plus the base of course. Fideuá is similar to Paella. . Best known is what Valencianos call Paella Marinera: rice with saffron. but on charcoal-fire in a flat pan of impressive diameter.but then results are overwhelming. By the way. those are catchwords characterising one of the finest cuisines of Spain. delicious seafood. It is made of the milk of a plant called Chufas (somewhat similar to rice) and is served ice cold..Sun and oranges. The Valencianos understood to combine those ingredients to perfect masterpieces. Paella Valenciana being the most famous example. and even experts cannot determine which one is the original Paella. "Black Rice". try a drink called Horchata. Often is added chicken to it ( Paella Mixta). Only artists of cuisine neither burn the dish nor serve it crude . If you need a refreshment somewhen. saffron-rice and vegetables). sea-food and vegetables. which debts its color to the ink of cuttlefish. called Paellera. After all the ingredients have been added you cannot stir it around anymore. Utiel-Requena and Valencia .. but the rice is replaced by a particular kind of noodles. a really good Paella you cannot make at an electric range. vegetables and very good wines D.

a typical sausage. a sweet fried in oil and covered with honey. are the indispensable first dish during the hot season. delicious and refreshing cold soups made mainly of mashed vegetables and olive oil. Despite of the hot climate. Granada . cured ham. Cordero en Caldereta The typical desserts mostly show Arabian influences: Alfajores. Salchichon de Pozo Blanco. Caña de Lomo and Morcilla. is an important ingredient of many typical dishes. Pestiños. there are of course as well warm dishes: you should try specially the ragouts of oxtail.Cordoba Olive oil. blood sausage. are more specialities. and Pastel Cordobes are the best known. Equally indespensable is Jamon. Gazpacho and Salmorejo. and of lamb. which is produced in extraordinary quality specially in Valle de los Pedroches. Estofado de Rabo de Buey. made of almonds and honey. being produced in big quantities around Cordoba.

are a speciality of the village Guadix. made of yolks of egg. chicken with garlic.Granada's geographic location. made of fried pieces of bread. the famous cold "soup". a vegetable-cream made of tomato. olive-oil. often made of almonds and honey. Pescaito frito. Habas Fritas con Jamon. Those are some of the best known: Gazpacho. and Pollo con Tomate. Huevos a la Flamenca. The desserts are mostly of Moorish tradition. cucumber. explains its rich and varied kitchen: From the high mountain ranges around Granada comes the perhaps best known speciality of the region. a fried egg . garlic. but extraordinarily tasty. Original from the town itself are Tortilla al Sacromonte. between the mountains and the sea. sardines grilled at the barbecue. and Pollo al Ajillo. Seville Seville's typical dishes mostly are relatively simple to prepare. the reputated Jamón de Trevelez. Well known are also the creme-filled Piononos from Santa Fe and the Roscos from Loja. the local version of the "spanish omelette". fish turned around in flour and fried in olive-oil. chicken in tomato sauce. paprika. vinegar and bread. There you have to try as well Espetones. a ham that is cured in the snow. Ajo Blanco is a delicious cold soup made of almonds. In the mountain range Sierra de Alpujarra are well-known Migas Alpujarreñas. fried beans with cured ham. original from the coast. Tocinos de Cielo. like Torta Real and Pestiños.

Rabo de Toro. Very well known are Torrijas and Llemas de San Leandro. Boquerones in Vinagre are other small fishes which are put into marinade for a day or so. The sweets mostly show Moorish influence and are frequently prepared of . In the mountain-ranges close to Malaga. very spicy spits of meat. Manzanilla and Montilla are a perfect match to all those dishes. fried fish. Cocido Andaluz. a delicious and very refreshing dish. But Malaga's perhaps most famous recipe is another variation of those cold soups or Gazpachos. and of course the fantastic olives of the region. very small fishes of the family of anchovies. roasted or boiled. The numberless bars of this city use to offer so-called Tapas. and Pescaito Frito. The great local wines. Each local has its own "house-specialities". cured ham. healthy and typically mediterranean: Shrimps in all variations. fish-eggs either with mayonnaise or Sauce Vinaigrette. a ragout of bull's tail. you'll find dishes of a sauce of tomato and Chorizo (a spicy typically Spanish sausage). garlic and olive-oil. Jamon. Pinchos Morunos. bull's tail prepared in the style of the small town Ronda . but also with wine. A regional speciality are Chanquetes. are among the major attractions. Caracoles. Pavías de Pescado. but some recipes you will find almost everywhere: Huevas. Jerez (sherry). The traditional sweets are mostly of Moorish influences and are prepared often with honey. "mini-dishes" for the small hunger. Vegetarians appreciate the fresh and mature vegetables of the region. on the other hand. marinaded fish fried in olive-oil. snails in a tasty sauce. sausages and the famous "Rabo de Toro a la Rondeña". Malaga The cuisine of Malaga is light. which are that typical for all Andalusia: Ajo Blanco is a fine cream of almonds. a "hot-pot" made of chick-peas and different vegetables.

and the pepper tribe. it is family cooking.m. they love all types of sweet and hot peppers and their beloved jamon serrano -. chocolate. Later the Romans. vineyards and citrus fruit. its ethnic and cultural heritage is complex. from magnificent coasts to rural or sophisticated towns. Spanish life-style is vastly different from Americans'. Spain is the third largest European country. tapas at 1 p. Yet.small morsels or appetizers in great variety -. Located in southwestern Europe. a mid-morning breakfast at 11 a. Spain's location and the mineral wealth of its sub-soil have exercised an attraction for many people. eggs. Greek. Tapas -. Spaniards are very fond of garlic.m. Besides meat. There are olives in profusion. Cuisine in the Iberian peninsula echoes the cooking of the Middle East (honey and cumin) and that of the Americas (dishes combining meat with chocolate). Thus. essentially. there are a wealth of dishes featuring beans..cured ham. brought with them elements of their own cooking which lingered and blended with Spain's culinary heritage. vegetables. It is an area of Europe much fought over and invaded. both dry and sweet -. with a . Imports from the New World included the tomato. paella in particular. vanilla. Spain's most famous wine -. potato. It is exceptionally mountainous and climatically it is much drier than the rest of Europe. and Carthaginian coastal a role in meals throughout the day. and fish entrees. poultry. zucchini. Among the best known are those very popular Christmascakes. The landscape ranges from arid mountain pasture to lush orchards and meadows.. especially foreign political and ethnic interests. rice. game.flavors entrees and desserts. many varieties of beans. It's history began with Phoenician.sherry. Alfajores and Polvorones. sweet potato. History and geography have intertwined to create one of the most varied and rewarding cuisines in the world. and savory pies that make a meal. comparatively simple to prepare and characterized by fresh ingredients. and more importantly the Moors. and a regional speciality with a quite promising name: "Bienmesabe" means simply that tastes good.almonds and honey. A typical dining pattern involves a light breakfast at 8 a.the Mediterranean and the Atlantic. The golden spice saffron enhances many Spanish foods. It controls the crossroads between two seas -.

Meat and fish pies are found here along with famed scallops and fine veal. or later. and a strong blue cheese. Farther east along the comida. such as fish soup.are no less opulent because of in-between snacks. Hard cider is preferred as a drink. evening tapas at 8 p. The northwestern area. as the tapa bars are called. a merienda for tea and pastries or a snack at 5 to 6 p. is thought to have originally referred to the complimentary plate of appetizers that many tascas. queso Cabrales. each with its own culinary traditions and dialects. The Basque country features fish dishes principally.m. vegetable dishes. and la cena. which are typically combined with local fruits. and a variety of dried cod dishes. Andalucia to the south is a parched and arid region. A Glossary of Cooking Terms and Ingredients The tapa tradition is as important for the conversation and company as for the delicious food. Tapas can vary from simple to complex and include cheese. fish. Galicia. Spain is sharply divided by regions. where he goes regularly to meet his friends or business acquaintances.m.m. garlicky baby eels. or lunch. Regions While eating habits and hours are more or less uniform throughout Spain. Paella is the region's most famous dish. dinner -. Tapas will be found in even the smallest bar in a tiny village. The two main meals of the day -. Vegetables are not overly favored.three-course lunch following at 2 to 3 p. except for potatoes. meaning cover or lid. best suited to grape vines and olive trees. would place like a cover on one's wine glass.. and a three-course supper at 10 p. the cooking can be quite different. Gazpacho is native to this area. Salads are . fabada. dips. Catalan cuisine is inventive with fish. squid.. Every Spaniard has his favorite tasca. Olive oil is indispensable in preparing many of the recipes. which often come fried with an entree. and savory pastries. Valencia is a region of tidal flatlands and rice is prepared here in endless styles on a daily basis. Asturias is known for its legendary bean dish. prominently displays its ancient Celtic heritage. Chorizo is the best-loved Spanish sausage and blood sausage is also popular throughout Spain. such as mixed seafood zarzuela. The word tapa.m. Cataluna is considered the most gastronomically distinctive and exciting region of Spain. meats or poultry. eggs. canapes. A quantity of tapas can make an excellent meal.

an Arab word for yellow. cookies. Butifarra sausage a white sausage popular in Cataluna. from Spain. Game birds have wide appeal in Spain. accompanied by cruets of oil and vinegar. Baby lamb and pig have reached cult status and are often prepared in a woodburning oven with thyme. rosemary or oak for fragrance. Cazuelas glazed earthenware dishes. and honey. The Arabs and Moors left their influence in dessert making. egg yolks. A helageria dispenses ice cream and a bomboneria is a candy shop. Stigmas of a purple crocus flower. or ground sweet red pepper. and candies. Pimentón paprika. Turrón an almond and honey candy of Arab origin that comes in a hard bar and in a soft marzipan-like form. Ground almonds often replace flour in cake baking and beaten egg whites are invariably the leavening agent in cakes. . while a pasteleria provides sweet breads. Bacalao dried salted codfish. A panaderia sells bread.served as first courses and are invariably offered undressed. Paellas provide colorful and festive dishes for a crowd. Chorizo the most typical Spanish sausage. Orange and lemon zest also play a role in flavoring sweets. Foods and Cooking Equipment Azafrán saffron. heavily scented with paprika and garlic. A beachside cafe is the place to find fine shellfish and tackle a tray of unshelled ultra-fresh crustaceans. pastries. Fish and bean soups can make a meal. introducing almonds.

pour over ice cubes in glasses and garnish with mint. bitter lemon. Cook slowly. heat until very hot. Tapas Serve a selection of little morsels: shrimp. shake pan to keep potatoes from sticking. Beat the eggs. and add the potato and egg mixture. sliced Sugar to taste Ice cubes Mint sprigs Combine the wine. Potato Omelet (Tortilla Espanola) makes 4 servings 1/3 cup olive oil 4 large potatoes. sliced 1 lemon. To serve. Gazpacho Andalusian makes 8 servings . lifting and turning occasionally. or potato fritatta. spinach. green onion. then slide back into the skillet and brown the other side. and when brown underneath. spreading it with a pancake turner. add the potatoes and let sit a few minutes. place a plate on top and invert. peeled and sliced 1/8-inch thick Coarse salt 1 large onion. Chill. Add sugar. Lower heat to medium. anchovies. Add the remaining oil to the skillet. until tender but not brown. chunks of sweet French bread. green olives. thinly sliced 4 eggs Heat three tablespoons of the oil in a 9-inch non-stick skillet and add the potato slices and onions. and sliced orange and lemon in a large pitcher.Recipes Sangria makes 8 servings 2 bottles (4/5 quart each) dry red wine 2 bottles (10 ounces each) bitter lemon soda 1 orange. roasted red peppers. white albacore tuna. salting lightly.

and carrot in a blender and blend until almost smooth. oil. vinegar. rock or steamer clams. Arrange prawns and clams on top. cooked 1 package (10 ounces) frozen tiny peas. garlic. unshelled 16 small butter. saffron. cover and steam until the clam shells open. Rice with Shellfish (Paella con Molluscs) makes 8 servings 1 onion. (Prepare in two batches if necessary. Garnish with lemon wedges. Add the crab. Serve in bowls. Chill. blanched for two minutes in boiling water 1/2 pound baby asparagus. onion. tomatoes. cooked and cracked or 8 very small lobster tails.) Thin to desired consistency with water and season with salt and pepper. passing condiments to be spooned into the soup. minced 1 can (10-1/2 ounces) condensed beef broth 3 tablespoons each white wine vinegar and olive oil 2 slices sourdough French bread 1 small carrot. asparagus. peeled and coarsely chopped 1 sweet white onion. diced avocado Place the cucumber. Rice with Chicken (Arroz Con Pollo) makes 4 to 6 servings . broth. Transfer to a large paella pan or serving casserole. coarsely chopped 6 large tomatoes. croutons. Add the rice. and wine. garlic. peeled and chopped 1/4 cup olive oil 1-1/2 cups long-grain white rice 1/2 teaspoon saffron 1 bottle (8 oz. peeled and grated 1/2 cup water Salt and pepper to taste Condiments: chopped green onions.) clam juice 1 1/2 cups hot water 1/2 cup dry white wine 16 large prawns. peeled and coarsely chopped 4 or 5 garlic cloves. sauté onion. unshucked 1 crab. peas. finely chopped 2 garlic cloves. parboiled (optional) 1 jar (2 ounces) sliced pimiento Lemon wedges In a large frying pan or four-quart casserole.1 large cucumber. clam juice. and pimiento. minced 1 large tomato. bread. and tomato in oil until vegetables are glazed. water. Heat through or keep warm in a low oven until serving time. Cover and simmer for 20 minutes.

heat 1/2 cup of the sugar over moderate heat. Another area that . seeded and chopped 3 tomatoes. heat one tablespoon oil and brown the chicken well on all sides. the wines of Spain are the best accompaniments to the regional dishes. add remaining oil. Rioja wines from north-central Spain are considered premium in quality. diced 2 cups chicken broth 1 cup rice 1/4 teaspoon cayenne 2 teaspoon salt Pinch saffron Garnish: 3/4 cup cooked tiny peas 1 pimiento. Beat together the eggs and egg yolks just until blended. shaking the pan frequently. about 20 minutes. Remove from pan and add the garlic. cut in pieces 1 garlic clove. but do not boil. and pepper and sauté until the onion is golden. To serve. lift off the mold. minced 1/2 cup chopped onion 1 green or red pepper. Pour the mixture into the caramel-lined mold and place in a pan of hot water. Flan makes about 8 servings 1 1/4 cups sugar 3 1/2 cups milk 6 eggs 2 egg yolks Zest of 1 lemon In a saucepan. Add rice and seasonings. Add tomatoes and broth. run a knife around the sides of the mold to loosen the custard. Place a large round platter over the mold and quickly invert. cut into strips In a large skillet. until the sugar melts and turns amber. then beat in the remaining sugar and vanilla. Wines Ideally. Pour at once into a 1-1/2 quart ring mold and quickly tilt the mold in all directions to coat the bottom and sides evenly. bring to a boil.2 tablespoons olive oil 3 pound broiler-fryer. Return the chicken to the skillet. Garnish with peas and pimiento. Cover and simmer over low heat until the chicken and rice are tender and the liquid is absorbed. and sauté for 15 minutes. Gradually stir in the hot milk. Let the custard cool. then chill it. Bake in a preheated 325°F oven for one hour or until a knife inserted comes out clean. Heat the milk. onion.

medium sweet. when Phoenician settlers introduced grape vines to the area. As we have built this site. however. The making of wine in Spain dates back over 2000 years.very dry. The typical day of the Spaniard is punctuated with opportunities to be with friends.medium dry. All regions. but the production of quality wines is a more recent development. Authentic Spanish Food Spanish food and culture have been intertwined for centuries in Spain. Codorniu is the top name in the field. dating back to the last century. Jerez. A third region is Valladolid. The third is the laborious process of barrel aging. Amontillado -. Sparkling Spanish wines are also made by French methods.makes top-notch wines is Penedes. Sherry takes its name from its place of origin. the Spanish learned new wine-making techniques. . Only Jerez has all the optimum conditions for sherry production with the complex interplay of air. aging and tradition.very dry or dry. where Vega Scilia produces the most expensive Spanish wine on the market today. have vines under cultivation. family and meet strangers over a bite to eat. another firm. soil. and the wines spend many years in bottles in the bodegas before being released for sale. near Barcelona. Enterprising Frenchman came to Spain to renew their wine production when Phylloxera hit the French vineyards. Its history goes back thousands of years. Sherries are blended and fortified wines and fall into several styles: Fino -. Enjoying food together is perhaps their primary means for sharing their lives.sweet. although the Torres company in Cataluna is producing excellent ones for export. They found these areas met their requirements and as the French prospered. Oloroso -. sun. Climate and grape variety are two of the components that make Rioja wines unique. Most come from Jerez. we felt it only appropriate to pay homage to those traditions. and Cream -. developed in Champagne. in southwest Spain. Freixenet. The Spanish people love to be with one another. is widely distributed. Manzanilla -. Spanish brandies made by the French Cognac process are of exceptionally fine quality.

chopped parsley . Add moistened french bread after squeezing out excess water 4. olive oil. Easy to prepare. Ingredients: o o o o o o 3 pounds of chicken. Add chopped garlic. Sherry vinegar. olive oil 1 union. chopped garlic salt and pepper 6 tsp. chopped 4 tbs. Arroz con Pollo (Chicken and Rice) A traditional meal that is common throughout Spain. red. this delicious dish can serve a crowd. moistened 1 1/2 t chopped purple garlic (3 cloves) 4 T olive oil 1-2 t salt (to taste) 4 T sherry vinegar Preparation Instructions: 1. peppers. Briefly plunge tomatoes in boiling water to loosen skins 2. cucumbers. Process ingredients briefly. cut into small pieces 6 tbs. Peel and cut tomatoes and place in food processor 3.Isabela's Gazpacho Ingredients: • • • • • • • • • 2 lbs ripe tomatoes 2 cucumbers 1 small sweet onion 1/4 yellow. onion and salt(to taste) 5. The resulting gazpacho should be thick and not a puree Serve chilled. or green bell pepper (yellow is mildest) 4 slices french bread.

Huevos Fritos with Potatoes and Chorizo Deep fried in olive oil. 4. In a large deep pan (rice will be cooked here too) heat the oil and sauté the chicken until golden on all sides. broth. Turn the rice and the chicken over with a fork from bottom to top. Sprinkle the chicken with salt and pepper. Add the pimentos. smoked paprika 1 pinch of saffron 3 1/2 cups of chicken broth (use chicken bouillon) 1/2 cup dry white wine 2 cups white rice Preparation Instructions: 1. paprika. Bury the chicken in the rice. stirring until the rice is semi-dry but some liquid remains. Cover and cook over low heat for about 20 minutes. With an unset yolk and crackly white edges. saffron. Add the rice and cook over medium high heat. cover and simmer for another 10 minutes. 5. uncovered. sliced 5 oz.S. garlic. and parsley and sauté until the union is soft. cooking chorizo 1/4 cup chopped parsley . and pepper and bring to a boil. 8. Remove to a warm platter. 9.o o o o o o 5 woodfire roasted piquillo peppers 1 tsp. Serve with some fresh bread and a green salad. for about 20 minutes. 2. this fried egg is different from what you find in the U. it is great with chorizo and potatoes for breakfast or any meal! Ingredients: o o o o o o o o 6 eggs (room temperature) 6 roasted piquillo peppers 1/2 cup of olive oil 4 large potatoes salt and pepper 1 small onion. 3. Add the onion. 7. Transfer rice and chicken to a serving platter and garnish with a little parsley. wine salt. 6.

Peel the potatoes and slice thinly. depending on their appetites. bittersweet smoked paprika 4 eggs Preparation Instructions: . Splash oil over the egg as it cooks. Repeat for the rest and place them around the potatoes on the platter. crack the eggs singly into a dish and slide them into the pan. Heat the oil and fry the potatoes. olive oil 2 tsp. 2.Preparation Instructions: 1. 7. remove to serving platter. Season with salt and pepper and remove it to drain. When tender. This should serve several people. and this is a simple one to which you can add your favorite ingredients. 6. adding the onions and parsley. Slice the chorizo in thin slices and fry it very briefly. Ingredients: • • • • • • 1 quart(750 ml) of water 4 tbs. 3. There are many variations. Cut into thin strips. chopped garlic 1 three inch section of day old french bread or other coarse crusty bread 2 tbs. 5. 4. Since then it has become a favorite dish in the finest restaurants. When oil is hot but not smoking. Add to the platter and serve immediately. 8. Even Spanish gourmets find that their families prefer this simple dish to their most delicate creations! Castilian Garlic Soup Garlic soup was a staple during the hard times in Spain. fry the piquillo peppers and place them on top of the potatoes. 9. Add more oil if necessary.

sprinkling a little pimentón and salt in the oil. Heat water and add garlic. chopped garlic . or a nice warm meal for a winter day. Add the bread and oil to the water and simmer for another 10-15 minutes. Serve immediately into deep bowls. 3. This is a great appetizer soup. Empanada Pork Pie from Galicia Empanadas are standard fare in most bars and restaurants.1.). 4. thinly sliced 1/2 tsp. You can leave the soup for several hours at this stage. Stir 5. olive oil 2 tbs. This is a wonderful recipe from the north-west of Spain. ladle to break up the eggs. Just before serving. served as delicious tapas with a copa de cerveza or as the main meal. 2. beaten 3/4 pound of pork loin. While garlic cooks(5-10 min. Ingredients: • • • • • 1 egg. slice the bread very thinly and fry it in the olive oil. bittersweet smoked paprika 3 tbs. into a ladle and lower into soup. break each egg in turn.

9. Slice the boiled eggs and layer above other ingredients. Gambas al Ajillo. onions and remaining garlic until 4. chopped parsley Salt and pepper 1 pound of yeast pastry or bread dough 1 large red pepper. 2. Serves 6. sauté the chopped peppers. In the same oil. Heat the oil in a pan and fry the pork very quickly. Spoon on the remaining sauce. Garlic Shrimp (serves 4) This is a delicious feast that is very simple to create. Divide the dough in half. Crimp the edges together and trim the excess 11. 5. chopped garlic. peeled. parsley. Put the sliced pork in a dish with paprika. Spread this with half the prepared sauce. sliced 3 onions chopped 3 tomatoes.• • • • • • • • • 1/2 tsp. 1 tbs. Roll out the rest of the dough and cover the pie. On a floured board. 6. oregano 1/2 cup piquillo pimentos. roll out one half to 1/4 inch thickness. Arrange the slices of pork loin on top and add a layer of piquillo pimentos above that. oregano. seeded and chopped 2 tbs. Add the prepared tomatoes. 10. salt and pepper and cook until the tomatoes are reduced and the sauce is very thick. 13. Brush the top with beaten egg and bake another 15-20 minutes The crust should be golden and crispy. Line a cake tin with the dough. removing slices as they are browned. 12. softened. Can be served hot or cool. chopped 2 hard boiled eggs Preparation Instructions: 1. 7. My favorite way to cook this recipe is in several small clay cazuelas or one large one for larger groups. Put in a medium hot oven for 30 minutes. 3. The sauce is delicious! . 8. salt and pepper and let sit for 30 minutes . Make a hole in the center for a steam vent.

Melt together butter. Bring butter and olive oil solution to a boil and add immediately. lemon juice. Add shrimp and stir with a wooden spoon until they turn pink Add sherry and broth (which has been brought to a boil). 5. When the cazuela becomes very hot remove to the top of the stove. 3. Serve with Calasparra rice and bread (to absorb the juices). paprika. chili peppers. bay leaves. peeled 1/4 cup of beef broth 1/3 cup of Lemon Juice 1 t bittersweet smoked paprika 3 T dried chili peppers. crushed 2 Bay (Laurel) leaves 1/2 Cup Sherry wine. The almond and garlic sauce makes it a distinctive side dish for meats. Juanita's Papas en Amarillo Potatoes in Almond Sauce This delicious potato dish was sent to us by our friend Juanita.Ingredients: • • • • • • • • • • • • • 1/2 cup of butter (one stick) 1/2 cup of olive oil 2 T chopped garilc (6cloves) 2 lbs medium shrimp. Lower heat and simmer 2. olive oil. Bring to a boil 2 cups of Calasparra rice in 4 cups of water. fish or chicken. . set aside on low heat. Stir and return to oven for 5 minutes. Simmer together beef broth. Manzanilla or Fino Salt and Black Pepper to taste 1/2 cup Chopped Parsley 2 cups calasparra rice Preparation Instructions: 1. set aside on low heat. 7. 6. and garlic and simmer until light brown. 4. for 20 minutes. Heat oven to 500 degrees Fahrenheit with large terra cotta cazuela or ceramic dish on oven shelf.

2. Scrape the mixture into a large platter. Place the potatoes in a pan and cover with cold water. 9. vinegar 1 thin slice of French or Italian bread 3 tbs. garlic and almonds until golden. Italian (flat leaf) parsley ¼ teaspoon saffron Crushed black pepper 1 cup water 6 medium potatoes. Cook until the potatoes are tender. chopped garlic ½ cup of extra virgin olive oil 10 almonds. over medium-low heat. Add more salt if desired and stir well. When cloves become golden. Process until well blended. salt and pepper. gently sauté chopped garlic in olive oil and cumin seeds. 7. 5.Ingredients: • • • • • • • • • • • 2 tbs. . of chopped purple garlic 3-6 cumin seeds ¼ cup extra virgin olive oil 1 t bittersweet smoked paprika 5 fillets of Red Snapper Preparation Instructions: 1. 10. 4. Reserve the oil. If the almonds start to get brown. uncovered. 8. Pour the processed mixture over the potatoes and add the oil. 11. Place in a food *processor to make a paste. blanched 2 tbsp. Add the saffron. (The paprika will not dissolve in the oil. In 30 minutes. remove from the oil. a mortar and a pestle can be used to do the "majado". Heat the oil in a skillet. add a teaspoon of smoked paprika. 2. *Instead of the processor. 3. 6. peeled and cubed Salt to taste Preparation Instructions: 1. In a frying pan. Fry the bread. Buen Provecho! Mike's Grilled Red Snapper with Smoked Paprika Marinade and Melon Salsa Ingredients: • • • • • 3 tbs. Add the parsley. but rather settle to the bottom). 3. 4. remove from fire to let flavors blend.

Plop five snapper fillets into the marinade for a few minutes while you scrape the grill and get it hot. diced. diced.minced 2 tablespoons cilantro. Place on grill and cook fast over a hot fire. chopped . Serve with a melon salsa (see below). You will need a 13 inch paella pan for this recipe. You will end up with a fabulous paella that feeds a crowd. The secret is the paprika. Melon Salsa Ingredients: • • • • • • 1/2 cantaloupe. 1 mango. saffron and bouillon which add authentic flavor.5. diced juice of one lemon one serrano chile pepper. Easy Chicken and Chorizo Paella Serves 6-8 A fast and delicious paella that will take only 30 minutes of prep work and 30 minutes more in the oven. 7. minced ¼ cup extra virgin olive oil dash of salt Mix above ingredients together and let sit while you prepare the snapper. 1/2 cucumber. Ingredients: • • • • • • 2 cubes of fish bouillon 2 cubes of chicken bouillon a pinch of saffron 1 teaspoon of smoked paprika 5 cups of water 1/2 large onion. 6.

peeled . burying them in the paella. chop the chicken into small pieces. Place in the oven for 30 minutes. 4. Pour the broth into the paella pan. 8. taste the rice to see if it is done. 5. 3. chopped 6 oz of roasted piquillo peppers 3 cloves of garlic. Cook for 5 minutes. chopped garlic and parsley. because the leftovers are excellent! Paella a la Valenciana Serves 8-10 thanks to Penelope Casas. Fill a saucepan with the water and place on medium high heat. stirring occasionally. chopped 6 cloves of garlic. After 30 minutes. bell pepper. along with the tomato and piquillo peppers. until the rice starts to brown. On medium high heat. 9. 2. Cook for another 5 minutes. Ingredients: • • • • 6 cups very strong chicken broth (bouillon) ½ teaspoon saffron ¼ teaspoon pimentón(smoked paprika) 1 small onion. Salt the chicken and rub with a small amount of paprika. Add the onion. Stir until it boils. chopped 1/2 tomato. about 5-10 minutes. or cook until the broth is fully absorbed. 10. Check out our authentic paella pans if you need one.• • • • • • • • • • 1/2 red bell pepper. peeled 4 chicken thighs 1/2 lb of Spanish chorizo. don't worry. With a cleaver. Remove to a platter. chopped 1/2 cup of parsley. sliced 2 cups of Bomba rice olive oil Preparation Instructions: 1. stirring every 10 minutes. to your taste. Add all four bouillon cubes. If you do not have 6 people to share this with. brown the chicken and chorizo in olive oil. Add the chicken and chorizo pieces. Scatter the cloves of garlic around the top. Food and Wine of Spain The world famous rice dish! Perfect for any gathering. Add the rice to the pan with the vegetables. the saffron and the paprika. 6. 7. You can leave a little broth in the paella. Pre-heat oven at 350 degrees.

• • • • • • • • • • • • • • • • • • 2 small chickens. in their shells 3 cups Bomba rice 5 tablespoons chopped parsley 2 bay leaves. 5. heat the oil. pimentón and the whole onion. 7. uncovered and stirring occasionally. and jamón to the pan and stir fry about 10 minutes. shelled 2 live lobsters. 11. Bury the shrimp and the chicken in the rice. scrubbed lemon wedges for garnish • parsley for garnish Preparation Instructions: 1. scallions. and peas. Dry the pieces well and sprinkle with salt. with about a 15 inch base. and the rest of the wing separated into 2 parts. .the whole breast in 4 parts. Add the clams and the mussels. 15 minutes. boiling hot. or 8 king crab claws.) Stir in the chicken broth. about 2 ½ each coarse salt ½ cup olive oil ¼ pound cooking chorizo sausage. split and divided into tail sections and claws (discard or keep the head and small claws). Salt to taste. Remove to a warm platter. Cover and simmer 2. diced 1 medium onion. or 4 lobsters tails. boiled. rice. Chopped Garlic 2 roasted piquillo peppers 1 pound small or medium shrimp. 3. 9. Add the rice to the pan and stir to coat it well with the oil. Add the chopped onion. and pimientos and sauté until the onion is wilted. the wing tip discarded. with the edge that will open facing up. Cut the chickens into small serving pieces. 12. Sprinkle in the 5 tablespoon chopped parsley and the crumbled bay leaves. Add the chicken pieces and fry over high heat until golden. or until the shrimp and lobster barely turn pink ( the lobster will cook more in the oven). 6. Bring to a boil and cook. 4. Remove the shrimp and lobster to the platter with the chicken. 10. In a metal Paella pan. uncovered. or 8 jumbo shrimp. pushing them into the rice. Add the shrimp and the lobster and sauté about 3 minutes more. (You can make in advance up to this point. the wine. the bony tip of the leg chopped off. garlic. for 20 minutes. then bake at 325 F. Remove the onion and measure the broth – you need exactly 5 ½ cups. in ¼ inch slices 1 large pork chop. over medium-high heat about 10 minutes. crumbled ½ cup dry white wine ¼ pound fresh or frozen peas 18 calms and/or mussels. Decorate the paella with the lobster pieces. pork. boned and diced ¼ pound piece jamón serrano. chopped 4 scallions chopped 4 tbs. split lengthwise. 8. Add the chorizo. Heat the broth with the saffron. each thigh into 2 parts.

. To serve. Lobster can be a little expensive.13. you can try the marinade with lamb or other meats. Pinchitos (Shish Kebabs) These shish kebabs are flavored with a zesty marinade! Be sure to marinade them overnight for the best flavor. Remove from the oven and let sit on top of the stove. for about 10 minutes. Cube pork into 1" pieces. Ingredients: • • • • • • • • 1 lb loin of pork 3-4 lemons cut and squeezed. While we prefer to use pork. salt and pepper and set aside. decorate with lemon wedges and chopped parsley. with the rinds included in the marinade 3T cumin 1/4 cup of extra virgin olive oil 1/4 cup chopped garlic 1/2t cayenne pepper 1 ample pinch of saffron salt and pepper Preparation Instructions: 1. lightly covered with foil. so replace it with a comparable amount of shrimp if you wish.

flavor and aroma of pimentón. Mix the marinade ingredients in a large bowl. the cook replies. Serve with rice. Place directly on hot grill. 3. Ingredients: • • • • • • • • 3 tbs. Potatoes and Rabbit in the Mountain Despite the name. . Soak wooden skewers in water before using. skinned and chopped 3 large potatoes 3 cloves of garlic 3 fresh sprigs of parsley 1 sprig of thyme 1 tsp. mix well and let sit overnight in the refrigerator. When first time eaters invariably ask. Serves 2-4 people.2. 4. Add the pork pieces to the bowl. The dish's name is something of a joke. bittersweet smoked paprika mixed with 3 tbs. garlic and especially pimentón(paprika). Remove and serve. Peel potatoes and cut into chunks. olive oil 1 onion. there is no rabbit in this dish. turning frequently until meat is fully cooked. crusty bread and a fresh salad. "Where's the rabbit?". 10 minutes before grilling. 5. water A pinch of picante smoked paprika (optional) 1. This dish is from Salamanca. "In the mountain!" There is no better way to appreciate the full color. 6. where the lack of meat or chorizo in the area was compensated by herbs. skewer the pork pieces.

red or green (yellow is mildest) 2 t chopped garlic (4 cloves) 1/4 cup fresh parley 1-2 t salt (to taste) 1 t sweet smoked Paprika (optional) 1/2 cup jamón serrano (optional) . Add finely chopped onion. parsley. add the pimentón and water. this dish can be serve alongside pork. heat olive oil at medium heat. pounded garlic. our friend Milagros would serve this excellent tortilla. thyme and salt. When potatoes turn golden. 5. so I added some to her recipe. Boil potatoes in salted water until nearly cooked. 4. 7. chopped 1/2 bell pepper yellow.2. In a heavy pan. Add extra olive oil as needed. While traditionally served as a main dish. Drain potatoes and add to pan. 6. 3. I use our smoked paprika in almost all my dishes now. beef or chicken. Tortilla Milagros When we lived in Puertode Santa Maria. and cook everything together slowly. you may add the pinch of hot pimentón for extra spice. Ingredientso o o o o o o o o o 4 good sized potatoes 4-5 eggs 2 cups olive oil 1 large sweet onion. When union becomes translucent.

Place combined potato /egg mixture into frying pan. torn into small pieces 8 piquillo peppers 2 tbs. Pour out oil and scrape pan. etc. mayonnaise and capers in a bowl to preserve the tuna's flakiness. 9. push away from sides. garlic. Allow tortilla to brown by lightly pressing down on the second side. When potatoes are just cooked remove from pan with a slotted spoon and place into egg mixture 5. Serve hot or cold. 10. Ingredients: • • • • • • • • • • 2 cans of tuna in olive oil 1/4 cup of mayonnaise 1/2 tsp. Turn firm tortilla by inverting onto a flat lid and sliding back into pan. Invert onto serving plate. peppers. . flatten. bittersweet smoked paprika extra virgin olive oil sherry vinegar 1 head of green lettuce. mix with chopped onion. once more 6. Continuously shape the pan so that the tortilla does not stick on bottom 8.Recipe Instructions In a large bowl beat together eggs. 11. Place potato mixture in a 10" non-stick frying pan and fry in sufficient oil to almost cover the potatoes. . Gently mix the tuna. parsley . 4. paprika and salt. 7. 1. You can add your favorite ingredients to personalize your tortilla including wild asparagus. Coat the pan with olive oil. 3. jamón . 2. Tuna Salad with roasted Piquillo Peppers This simple salad is made special by the addition of smoked piquillo peppers and Spanish capers. Cut potatoes into 1/2 inch cubes. capers 2 tbs. shape with spatula. chopped parsley Salt and pepper Preparation Instructions: 1. artichoke hearts. Set aside.

Serves 2-3. 2. Serves 4 Ingredients: 6 new potatoes Sherry Wine Vinegar Extra Virgin Olive Oil roasted piquillo peppers Mild onion Capers Fresh parsley. 6. 8. and while still hot add: Add 2 Tablespoons Columela or Romulo Sherry Vinegar Stir lightly so that the potatoes absorb the vinegar. basil. Drain potatoes. chives. 7. Serve with fresh bread. 3. 3. Garnish with parsley. 5. 9. Drizzle the salad with oil and vinegar. Stir again to coat the potatoes.2. • • • • • • • • Potato Salad / Ensaladilla. Arrange the lettuce on each plate and place a few piquillo pimentos in the center. 4. 10. Place a large spoonfull of the tuna salad on the pimentos. Sprinkle some pimentón(paprika) on top. Add 3 Tbs Extra Virgin Olive Oil. oregano Mayonnaise Preparation Instructions: 1. Boil 6 new potatoes cut in I inch cubes in salted water for 6 minutes. Add 1/2 cup Mas Portell smoked Piquillo Pimientos 1/2 cup chopped mild onions 1/4 cup Romulo Capers 1/4 cup fresh parsley . 4.

13. 12. 1 Tablespoon fresh chives 1 Tablespoon fresh basil -optional 2 teaspoons fresh oregano-optional Gently mix and place in refrigerator to cool. grated lemon peel 6 eggs 1/4 tsp. water 1 3/4 cups of sugar 1/2 cup ground almonds 3 cups milk 1 tsp.11. 11 Pour the mixture into the caramelized baking pan and place in a larger pan containing 1 inch of water. remove from heat and coat the pan bottom with the caramel. When ready to serve. Flan de Almendras (Almond Flan) The national dessert of Spain. or can be served as a main course with lettuce. mix the rest of the ingredients except the orange until smooth. flan is simple to make and a nice light alternative to heavy ice creams and cakes. When the sugar turns golden. 11 Bake at 350 degrees for about one hour until top is set and . Salt to taste. 11 In a blender. 16. 14. This dish is a great compliment to any meal. add 1/2 cup mayonnaise. caramelize the sugar and water at low heat. 15. Ingredients:         1 tbs. salt thinly sliced orange for garnish Preparation Instructions: 11 In a 9 inch baking pan.

Cool slightly.11 11 11 Remove pan from the water and allow to cool. Using a churro maker (or a pastry bag or cake decorator fitted with a 3/8 inch fluted tube -. in a skillet until it is very hot. 3. Heat the frying oil. Ingredients: • • • • • • 2 cups water 1 tablespoon olive oil 1/4 teaspoon salt 2 cups of flour Oil for deep frying Granulated sugar for dipping Preparation Instructions: 1. olive oil. Churros Churros can be found throughout Spain. Remove the Chill at least an hour before serving. often sold by street vendors who cook them fresh at their carts. The fluted shape is essential. and salt in a saucepan and bring to a boil. Serve with the orange slices as a garnish. Add the flour all at once and stir vigorously with a wooden spoon until a ball forms. . The whole street fills with the smell of this delicious fried dough. Place water. Otherwise the pastries will turn out hard and doughy. at least 1/2 inch deep. 4.#105 is good) press the dough out in 4 inch strips (which may be made in the shape of loops). 2. Place a serving plate over pan and flip over.

until thickened. until they barely begin to color. These crunchy treats are great for breakfast or as a dessert.5. but they can be frozen and reheated in a toaster. mix the milk. In a large saucepan. dissolved cornstarch. 4. Cook uncovered over medium heat and bring to a boil. . dissolved in 3 tbs. They are best served right away. Reduce the heat to medium and fry the churros. water 1 cinnamon stick 1/2 tsp. turning once. and egg yolk until smooth. vanilla extract 2 egg yolks. vanilla. 2. lightly beaten dash of salt Preparation Instructions: 1. Drain. stirring constantly. Remove immediately and pour through a thin strainer into individual dessert cups. Serve warm and dip in sugar. cornstarch. cinnamon. sugar. salt. Do not fry more that 3 or 4 at a time so that you can keep a watchful eye to prevent overcooking. Natilla Ingredients:        1 3/4 cups milk 1/2 cup fine sugar 1 tbs. Refrigerate and serve chilled. 6. 3.

taking care not to overboil. beaten 1/4 cup brandy dash of salt Preparation Instructions: 1. 3. mix the eggs. butter 6 cups milk 2 tsp. Ingredients: • • • • • • • • 3 3/4 cups cooked White Rice 2 1/2 cups of sugar 6 tsp. 4. Transfer the mixture to a baking pan and place pan inside a larger pan containing about 1 inch of water. this soothing dish is popular throughout Spain. and salt until smooth. Pudin de Arroz (Rice Pudding) Rich and delicious. In a small bowl. 5. In a large saucepan. heat the milk. and butter over medium heat for 5 minutes. 2.Serve in dessert cups. Pour the brandy and the egg mixture into rice and mix well until thickened. sugar. Bake at 350 degrees for about 1 hour or until done. . vanilla extract 5 eggs. rice. but not too heavy.

6. Remove pan from the water and allow to cool. lemon rind. 3. Stir in the almonds and cinnamon. and egg yolks until the mixture is light and fluffy. but not dry. Torta de Santiago This delicious cake originates in the famous pilgrimage town of Santiago in the north west part of Spain. 5.6. Raisins or other dried fruit can be added for flavor. Cool briefly. 7. . Cream the sugar. Serve in individual dessert bowls. 4. Stir a few tablespoons of the egg white into the almond mixture. Ingredients: • 1 cup sugar • 1/4 teaspoon grated lemon rind • 1/2 lb almonds with skins. Beat the egg whites until they are stiff. then fold in the rest of the egg whites. Pour into 2 greased 8 in layer pans and bake at 350 degrees for 45 minutes or until the cakes are well browned. then remove the cakes from the pans. Chill at least an hour before serving. finely ground 7 eggs. separated 1/4 teaspoon cinnamon chopped or ground almonds for garnish • • • Preparation Instructions: 1. 2.

Ingredients: • • • • • • • • 3/4 cup sugar 4 tbs. 6. Beat the egg whites until stiff. 7. Place in the freezer. 5. . (1 bar)soft (jijona) turrón 1/4 lb. 1/4 teaspoon sugar. 2. An alternative is to use the filling inside. 3. Garnish with chopped almonds. water 6 egg yolks 3 egg whites 1/2 lb. Grease a 1/2 quart soufflé dish with butter. (1/2 bar) hard (alicante) turrón 2 tbs. Two Turrón Ice Cream This is a wonderful rich dessert based on the famous Jijona and Alicante turrón candy. The end result is a brown cross on a field of powdered sugar. Dissolve the Jijona turrón in the wine. 1. Beat the egg yolks together in a blender with the sugar syrup. Spread between the cake layers then coat the top and sides of the cake. then sprinkle the top with powdered sugar after placing a 4" Cross of Santiago in the center. sweet sherry wine 1 cup cream Crush the Alicante turrón into chunks. Whip the cream. Just print out this page and cut out the cross for this effect. 1 teaspoon very strong brandy (optional) until stiff. Make a thin syrup with the water and sugar.To make topping whip 1/2 pint whipping cream. 4.

With the motor running. tortilla. either try again with a fresher egg or add store bought mayonnaise to the sauce. and just about anything else! Ingredients: • • • • 1 egg (very fresh) 2 tbs chopped garlic 1 cup of extra virgin olive oil 1/2 tsp. . One after the other. 2. Whirl until garlic is smooth. 9. this may mean the egg was old. place egg and chopped garlic. If the alioli is runny. Remove the ice cream from the freezer and sprinkle with the rest of the turrón. Slice squares of the ice cream and serve alone or with chocolate sauce. add the oil in a slow stream. Leave for a few hours in the freezer (preferably overnight. Sprinkle the soufflé dish with some of the Alicante turrón. To fix this problem. 3. salt Preparation Instructions: 1.8. Add salt to taste. Pour in the prepared mixture. In a blender or food processor. Aioli (Garlic Mayonnaise) The essential hand made mayonnaise sauce. until the sauce is thick and 4. The sauce should be creamy and will have a nice garlic bite. lamb chops. Perfect with rabbit. gently stir the different mixtures together. emulsified.) 10.

4. 2. Add the capers and chopped parsley. chicken stock Preparation Instructions: 1. capers 1 small tsp. Ingredients: • 2 tbs. . Dissolve cornstarch in the stock. Sauté shallots in the olive oil until transparent. then leave to cook for a few minutes. cornstarch 1 tbs. olive oil • • • • • 4 chopped shallots 4 anchovies 2 tbs. this caper and anchovy dressing adds a rich distinctive flavor to any meal.Caper Dressing Great for most meats and vegetables. Add the anchovies and crush with a fork. 3. stirring with a wooden spoon.

Piquillo Harissa
This is a simple harissa, utilizing the smokiness of the wood fire roasted peppers as an integral flavor. The creator of this recipe, Peter Gordon, suggests stirring this into soups and stews, spreading it on toast with roast vegetables, and serving it alongside roast meats and grilled fish.

• • • • • • • • • • • •

3 limes 2 tsp cumin seeds 1 tsp fennel seeds 1 tsp corriander seeds 1 stick cinnamon 2 star anise 10 oz roasted piquillo peppers 2 tbsp dried mint 3 cloves of garlic 2 hot chili peppers, sliced 1 small handful fresh coriander 5 fl oz of extra virgin olive oil

1 1/2 tsp sea salt

Preparation Instructions:
1. Roast the seeds, cinnamon and star annise if possible, then grind them into a fine powder in a spice mill. 2. Grate the zest from the limes and juice them. 3. Place them with the piquillo pimientos and remaining ingredients into a food processor. 4. Blend to a paste and taste for seasoning. 5. If you like, you can thin this down with more oil or lime juice to suit the dish with which you are serving it. The flavors will develop as the harissa sits. It will keep covered in the fridge for a week.

Romesco Sauce (Catalan Pepper Sauce)
When we first had this sauce, they served it warm with grilled leeks and roasted rabbit. Delicious!

• • • • • • • • • • • • 2 tbs. bittersweet smoked paprika 1 chili pepper 3 tomatoes 1head of garlic 1 dozen almonds, blanched and peeled 2 dozen hazlenuts, skinned 1 sprig of mint, chopped 1 slice of bread, toasted 1 tbs. parsley 5 tbs. Extra Virgin olive oil 1 tsp. salt 1 tbs. vinegar

Preparation Instructions:
1. Remove seeds from chili pepper and grind into a powder. 2. Roast the tomatoes and garlic in a hot oven for 15 minutes.

3. Skin the tomatoes, cut them in half and remove the seeds. 4. Skin the garlic cloves. 5. Put the tomatoes in a processor with the garlic, pimentón, almonds, hazlenuts, mint, bread, parsley, and part of the olive oil. 6. Process until you have a smooth puree. 7. Beat in the remaining oil, vinegar and pepper.

Great with earthy foods, like grilled meats and vegetables.

Sofrito de Tomate (Fried Tomato Sauce)
This traditional tomato sauce is great with meatballs browned in olive oil. It is also delicious with chicken, pork, potatoes, and even pasta!

o o o o o o o o o 1 small onion chopped 1 tbs. chopped garlic 4 tbs. extra virgin olive oil 5 lb. of tomatoes, peeled, seeded and chopped 1 tsp. salt 1 dozen hazelnuts, skinned 1 Bay leaf 1 sprig of parsley 1/2 cup of wine or chicken stock

Preparation Instructions:
1. Sauté chopped union and garlic until the onion is softened. 2. Add the tomatoes and fry on high heat for a few minutes. 3. Add the salt, bay leaf, parsley and liquid. 4. Bring to a boil, then simmer for 15-20 minutes, or until the liquid is reduced.

Jan's Cheese Stuffed Caperberries Serves 6-8 A very easy way to enjoy delicious caperberries from Spain. fish or chicken five minutes before it is finished. This will impart the delicious flavors of this sauce to your main course. 2. Starting at base of stem on one side. Ingredients: • • • A jar of caperberries Boursin or other soft cheese sherry vinegar Preparation Instructions: 1. With very small spoon carefully remove seeds and ribs. slit open with sharp knife around circumference to base of stem on other side (leaving stem intact). Put the sauce in a blender with the hazelnuts and puree until smooth. .5. Add the sofrito to your meat.

gelatin diluted in 1/4 cup of hot water 1/3 cup of sherry vinegar 1/3 cup of sherry Salt and pepper 1 heaping tbs. 4. Form chilled Boursin cheese or other soft cheese into balls just to fit and insert. 5.3. You can even add a little jamon or piquillo pepper to the cheese for an extra treat. Sprinkle with a little vinegar. chopped red bell pepper 1/2 pound jamón serrano. sherry vinegar(for sauce) 1 tbs. Ingredients: • • • • • • • • • • • • 3 lb. chopped green pepper 1 heaping tbs. This delicious appetizer is great with some manchego cheese and jamon. Tomato Aspic with Jamón Serrano Serves 6-8 Sherry vinegar and jamón serrano add a distinctly Spanish flavor to this delicious appetizer. freshly chopped spring onion . sliced in fine shavings 3/4 lb of small new potatoes 1 tbs. extra virgin olive oil(for sauce) 1 tbs. Try broiling or grilling the caperberries if you prefer a hot tapa. pressing shell of caperberry gently against cheese to hold. Season with salt and pepper. of fresh tomatoes 1 oz.

Season with salt and pepper. Reduce the vinegar and sherry by half. Before serving. Mix the vinegar and sherry with the tomato. 5. Steam fresh asparagus or drain wild asparagus 2. 2.Preparation Instructions: 1. Sprinkle with the spring onion. Asparagus wrapped with Jamon Serrano An elegant appetizer or party dish. A tasty first course with a beautiful presentation. 12. 4. Leave to set for a few hours in the refrigerator then turn out. 8. 11. Add the gelatin and chopped pepper. drizle with olive oil and lemon juice 5. 7. 13. Pour the mixture into a ring mold that has first been moistened with cold water. Before serving. arrange the jamón slices around the outside of the ring. 10. Prepare a vinaigrette sauce with the ingredients given above. Salt and pepper to taste . Fill the center of the tomato aspic with the potatoes mixed with the vinaigrette. Dissolve the sheets of gelatin in the hot water. 14. Meanwhile wash and boil the potatoes in their skins. 6. Wrap slices of jamon around a small bunch of asparagus 3. Chill until cool 4. 3. Blanch peel and drain the tomatoes then remove the seeds and make into a thick puree. 9. Peel the potatoes and cut in thin slices. Ingredients: • • • • • 1 bunch of fresh asparagus 12 long. thin slices of jamon serrano Juice of 1 lemon extra virgin olive oil salt & fresh ground pepper Preparation Instructions: 1.

grip the artichokes by the stalk and strike against the work surface to open them without breaking off the leaves.Char Grilled Artichokes Serves 6 A delicious and distinctive appetizer. then add a little lemon juice and 5. Repeat the process until all the artichokes are in the marinade. One by one. a trickle of oil. 3. wash in cold water and drain. 4. 2. 6. stirring occasionally with a long wooden spoon. Arrange a layer of artichokes in a large bowl. Season well and sprinkle generously with vinegar. Ingredients: • • • • • 12 large young artichokes 1 1/2 cups sherry wine vinegar 1/2 cup of lemon juice 1 cup of olive oil Salt and pepper Preparation Instructions: 1. . Cut off the stalks. Leave to marinate for 8 hours.

in a "sitting position" with the leaves pointing upwards. basting them with the marinade. When marinated. eggs and artichoke hearts make this a unique and delicious meal. The addition white asparagus. two to a plate. tuna. Lemon juice salt & pepper . Ingredients: • • • • • • • • • • • 1 head of Romaine lettuce 4 potatoes (optional) 4 eggs 1 can of tuna in olive oil 4 tomatoes 12 artichoke hearts 20 olives 250 g white asparagus 6 tbsp. grill the artichokes over charcoal or hardwood. olive oil 1 tbsp. Ensalada Mista This excellent salad can be found at most restaurants as an option for the "Menu del Dia". From Recetas con angel by Caty Juan de Corral Serve very hot.7.

beaten with a little water 4 tbs. Make a dressing with Romulo Extra Virgin Olive Oil. 8. Peel and dice. and asparagus.) Wash and dry lettuce. tomatoes. They are best served right away. mixing well with lemon juice. Ingredients: • • • • • • 2 eggs. Sprinkle on the salad and garnish with eggs. (Preserved ones may be used if fresh stalks are not available. salt and pepper. Wash and dry lettuce. and it is particularly tasty in these hot tapas. Sprinkle on the salad and garnish with eggs. mixing well with lemon juice. croquetas are a favorite throughout Spain. flour A pinch of smoked paprika 3 tbs. Croquetas de Jamón Serrano Often served as tapas. Put all ingredients into salad bowl. Make a dressing with Romulo Extra Virgin Olive Oil. Drain tuna fish. Cut tomatoes and eggs into halves. Boil potatoes in salted water. salt and pepper. tomatoes. I use jamón serrano in almost all my food now. 5. 7. Drain tuna fish. 3. These crunchy treats are great for breakfast or as a dessert. artichoke hearts and asparagus. 6. 4. but they can be frozen and reheated in a toaster. Hard boil eggs. Put all ingredients into salad bowl. Cook asparagus in salted water. Cut tomatoes and eggs into halves. olive oil salt and pepper 1 cup of milk . 2.Preparation Instructions: 1.

Ingredients: • • • • • • • • 1 fresh. 2. . Jamon Serrano with Melon An elegant appetizer or party dish. Allow to cool for 30 minutes. diced 1/2 onion. then in bread crumbs again. scoop into balls with a teaspoon or melon baller. Stir in the jamón and spread the mixture into a dish. minced 2 cups of bread crumbs olive oil for frying Preparation Instructions: 1. 9. 6. and paprika. Season with salt. mix thoroughly and chill for 2 hours. Refrigerate until solid.• • • • 1/2 pound of jamón serrano. vinegar and salt and pepper.about 3 minutes Serve hot with other tapas. Also perfect with your favorite beer. the bread crumbs in another. pepper. until golden . stirring constantly until the sauce thickens. 3. then in beaten egg. 5. of sherry vinegar salt & fresh ground pepper Preparation Instructions: 1. form the chilled mixture into balls or cylinders. 2. Heat the oil in a pan and sauté minced unions until transparent. 8. finely chopped 8 Tbs. Dip each croqueta first in bread crumbs. 3. Cut melon in half. grated Juice of 1 lemon 1 scallion. Mix in bowl with oil. With moistened hands. olive oil 6 Tbs. ripe melon 12 thin slices of jamon serrano 1 carrot. taking care that they are well covered . lemon juice. Cook. Shape ham slices into cones and serve with melon. 7. Stir in the flour and cook it briefly. Heat oil in a deep fryer and fry the croquetas. 4. Place the beaten eggs in one dish. 4. 10. a few at a time. Add the carrot and scallion. . then whisk in the milk.

peeled and cut into rings 1 jar of anchovies. . rinsed 20 fresh basil leaves Preparation Instructions: 1. Anchovy and Basil Salad This combination of wonderfully strong flavors creates a gourmet salad in a uniquely Spanish style. 2. Caper. Toss all the ingredients together. Leave salad to marinade for at least 30 minutes or up to 2 days. dry and cut into thin strips 1 tbsp chopped garlic 1 tsp Sherry Vinegar 2 1/2 fl oz Extra Virgin Olive Oil 2 tbsp capers.Roasted Piquillo Pepper. Ingredients: • • • • • • • • 20 wood fire roasted Piquillo Peppers 1 very small red union.

2. 3. olive oil 1 tsp bittersweet pimentón (paprika) 3 tbs rosemary Preparation Instructions: 1. 5. In an earthenware dish. Add the potatoes and toss in the oil. Ingredients: • • • • • • 3 or 4 large potatoes 3 tbs. chopped garlic 1 large onion 6 tbs. .Serve with fresh bread. fry the finely chopped onion and garlic with the rosemary in a little oil until golden. Patatas Aborregas (shepherd's potatoes) A hearty side dish for beef or lamb. Peel and dice the potatos. 4. Simmer until potatoes are cooked. Add the paprika and add enough water to cover the ingredients.

Santiago Mussels I discovered these wonderful tapas in a small bar in Santiago. well cleaned 1 pinch of bittersweet paprika 2 tbs. sherry vinegar Salt and pepper 3 tbs. chopped garlic 1/4 cup chopped union 2 tbs. Very easy and delicious! Ingredients: • • • • • • • • 20 very fresh mussels in their shells.Can be served with meats and covered in your favorite dressing. Extra Virgin Olive Oil Preparation Instructions: . chopped parsley 3 tbs. They served them free with a caña of Estrella Galicia beer.

2. just to dry it out a bit. Remove the meat from the mussels. stems removed and sliced thin 1 tbs. In a large pot. about 10 minutes. sherry wine Alioli (see other recipe) French bread. When oil is hot. Cover and lower heat. Add the olive oil. Remove immediately. scoop up each one with a little of the other ingredients and place them in the half shells. 3. around 4-5 minutes. salt and sherry. being careful not to break into pieces. In a bowl. Place the bowl in the refrigerator. Serve on a platter sprinkled with parsley and a touch of paprika. paprika and pepper. Let cook until liquid is released from mushrooms. olive oil a pinch of salt 1 tsp. 6. and garlic. 3. 4. Heat oil in a pan that has a cover. Buen Provecho! Tostada de Setas from Tienda friend Sonia Chan This tapa recipe comes from a bar in Madrid. . sliced into rounds Preparation Instructions: 1. steam mussels until they open. mix the finely chopped union. gently covering the meat. parsley. Drain and set aside. the bowl with the other ingredients. 2. When mussels are chilled. Add to 5. I used to jog around the Retiro and then eat these tostadas washed down with a nice cold caña! Sonia Chan Ingredients: • • • • • • 4 or 5 oz. about 10 minutes. Toast bread slightly. mushrooms. salt. 4. vinegar.1. Thoroughly clean the interior of 1/2 of the shells. add mushrooms.

it is always the first to go! . Spread with alioli.5. top with mushrooms. When I serve this recipe at a party. Broil for about 30 seconds or until alioli starts to bubble. 6.