Gazpacho for 4 people. INGREDIENTS: • • • • • • • •
4 slices of bread. 6 tomatoes. 1 onion. 1 red pepper. 1 clove garlic. 1 spoon olive oil. 3 spoons vinegar. Salt. PREPARATION: Peel the tomatoes, the onion and the garlic. Chop all the vegetables into little pieces. Add some bread wet with water. Put all the vegetables and the bread into a bowl. Pour water in the bowl. Add some salt, vinegar and olive oil. Mix all with the mixer. Serve cool accompanied with ham, cucumber, tomato and pepper cut into dice shape.
PAELLA:
Ingredients: • Rice 600 g, • clam 500 g, • shrimp, 300 g, • two tomatoes, • a green pepper, • 2 cloves of garlic, • yellow food colouring, • parsley, • 800 grams chicken, , • 200 grams squid, • a small onion, • 150 grams frozen peas, • saffron, • Salt, , • Half a cup olive oil.
Preparation:
Wash the clams and put some salt. Drain and reserve the clams in a saucepan. Wash, clean and chop the peppers, the chicken and the squids. Peel the prawns and cook the shells ford 10 minutes. Fry the chicken and add the squids. Then add onions, peppers, peas and peeled tomatoes. Fry everything for 15 minutes and add rice. Make a mash with garlic, parsley and saffron and put it into the paella. Cook for 10 minutes. Then cook at low temperature for 6-7 minutes. Add the prawns and clams. Wait 3-4 minutes more and put aside the pan for a while. Finally serve accompanied with a great Rioja Reserve wine.
Caldereta (Lamb Stew) Ingredients: • • • • • • • • • • • • •
1 and half pounds lamb meat. 2 tablespoons olive oil. 3 large onions. 3 medium carrots. 4 small potatoes peeled and chopped. 1 can beef broth. 1 teaspoon salt. Half teaspoon spicy pepper. 1 tablespoon butter. 1 tablespoon flour. 1 and half teaspoons minced fresh parsley. 1 and half teaspoons minced chives. Half teaspoon minced fresh thyme.
preparation: In a container fry the meet in two tablespoons oil over medium temperature. Remove with a spoon and take out when it is medium. Now put the onions and carrots in the pan. Cook for 5 minutes or until onions are tender. Add potatoes, broth, salt, pepper and when all the mix is tender add the lamb. Cook for two or three minutes. Remove from the heat. Cover and bake at 350 degrees f for 50-60 minutes or until meat and vegetables are tender. With a spoon remove meat and vegetables (keep warm). In the oven, melt butter. Add in flour until it smoothes. Cook and stir for 2 minutes. Add the parsley, chives, thyme, and meat and vegetables; heat for a while and serve hot.
Tarta de Santiago. Ingredients: 375g almonds. 375g sugar. 6 eggs Lemon zest. Half tablespoon cinnamon Sugar glass (for decoration) Butter
Preparation:
Grease the pan with butter. Heat the oven to 180º. In a bowl, mix some crashed almonds, sugar, lemon zest and cinnamon. Beat the eggs and add them to the bowl. Stir all the mix. Then put the cake in the oven for 30 minutes. Decorate with sugar glass.