2. SPAIN

3. 1. GALICIA: PULPO A LA GALLEGA (SPANISH), OCTOPUS
GALLEGA ( LITERAL TRANSLATION TO ENLISH), POLBO Á FEIRA (
GALICIAN).
 Ingredients:
 -1 Octopus 2 kilos
 - ½ kilo of potatoes
 - 1 onion
 - Paprika
 - Cayenne pepper
 - Olive oil
 - Coarse salt

4. 2. ASTURIAS: FABADA (SPANISH)
 Ingredients:
 -Beans 500g
 -250 g of bacon cured
 -2 Asturian chorizo
 -2 Asturian blood sausages
 -water
 -200 g of ham bone
 -Salt (to taste)
 -3 strands of saffron

5. 3.CANTABRIA: SOBAOS PASIEGOS( SPANISH)
 Ingredients:
 -Butter 250 g
 -250 g flour
 -Sugar 250 g
 -1 sachet of baking powder
 -1 tablespoon rum
 -3 eggs Salt

6. 4. PAIS VASCO: PORRUSALDA ( BASQUE)
 Ingredients:
 -4 leeks
 -3 medium potatoes
 -1 medium onion
 -2 carrots
 -1 liter of water
 -Extra virgin olive oil
 -fine salt

7. 5. LA RIOJA: PATATAS A LA RIOJANA ( SPANISH)
 Ingredients:
 -2 kg of potatoes to cook
 -500 g of Rioja cured sausage
 -2 big onions
 -3 bay leaves
 -50 ml extra virgin olive oil
 -1 tip cayenne.
 -4 red peppers soaked in water or a tablespoon of
pulp.
 -6 cloves of garlic.
 -2 liters of meat broth.
 -salt

8. 6. NAVARRA: PIMIENTOS DEL PIQUILLO RELLENOS DE BACALAO
(SPANISH), PIQUILLO’S PEPPERS STUFFED WITH COD (LITERAL
TRANSLATION TO ENLISH)
 Ingredients:
 -12 units piquillo pepper
 -2 slice fresh cod or hake
 -200 gr Gamba
 -1 pc large onion
 -150 gr Serrano ham into small cubes
 -2 clove garlic
 -flour
 -milk
 -parsley
 -salt
 -pepper
 -nutmeg
 -Olive oil
 -butter
 -Orange peel
 -200 ml liquid cream
 -cream Cheese

9. 7. ARAGON: CORDERO A LA PASTORA (SPANISH)
 Ingredients:
 1kg . beef and lamb of Aragon
 500 grs. small potatoes
 1 dl . oil
 1 atadillo herbs : fennel , bay leaf and parsley
 1/2 l . milk
 1/2 l . water
 Black peppercorns
 1 small glass of white wine
 2 cloves garlic
 salt

10. 8. CATALUÑA: CREMA CATALANA
 Ingredients:
 -1 liter of milk
 - 4 egg yolks
 - 2 tablespoons cornstarch
 - Cinnamon stick
 - Bark lemon
 - 200g sugar

11. 9. COMUNIDAD VALENCIANA: PAELLA
 Ingredients:
 Chicken (700 grs. About 8 to 10 medium pieces)
 Rabbit (300g. A 4 or 6 medium pieces.)
 A (not filled) crushed red pepper sweet. Tablespoon
 Saffron to taste or place a teaspoon of food coloring
 12 tablespoons grated fresh tomato
 Green beans or broad (400 g.).
 Lima Bean (100 gr.)
 3 or 4 artichokes
 White bean (100 gr.).
 water

12. 10. CASTILLA LA MANCHA: MIGUELITOS
 Ingredients:
 - 1 package of puff pastry- Icing sugar for dusting
 PASTRY CREAM:
 - 500 gr
 -100 gr entirely milk
 -50g sugar
 -Cornflour- 3 eggs

13. 11.MADRID: CALLOS A LA MADRILEÑA
 Ingredients:
 1.5 Kilogram of Callos
 ½ kilogram of Morros
 1 Units Veal (leg)
 4 Spoon tablespoon oil tureen
 150 grams of Chorizo
 150 grams of black pudding
 Chili Pepper ½ Units
 1 Bay Leaf
 4 Units of Clavo
 10 Units Grain Pepper
 1 pinch of nutmeg
 2 clove garlic (minced)
 1.5 Units of onion (medium, chopped and the rest in pieces)
 Spoon 1 tablespoon flour
 2 Units Tomato
 1 teaspoon paprika
 1 small cup of vinegar

14. 12. CATILLA Y LEÓN: COCHINILLO DE SEGOVIA
(SUCKING PIG)
 Ingredients:
 1 piglet four to four and a half kilos (clean),
 100 g of lard
 Water
 salt

15. 13. EXTREMADURA: PERRUNILLAS
 Ingredients:
 400 g of lard at room temperature
 4 egg yolks
 Lemon zest
 Sugar 250 g
 Flour which supports
approximately 700 g
 2 egg whites
 Sugar for garnish
 Ground cinnamon (optional)

16. 14. ANDALUCIA:GAZPACHO ANDALUZ.
 Ingredients:
 1 kilo of ripe tomatoes (with a bold
red color)
 1 green pepper type Italiano (about
60 grams)
 1 piece of cucumber (about four
fingers wide)
 1 piece of onion (about 100 grams)
 1 slice of bread (about 50 grams)
 1 clove garlic
 3 tablespoons olive oil
 3 tablespoons white wine vinegar
 1 teaspoon salt

17. 15.-MURCIA: ENSALADA MURCIANA (MURCIA SALAD)
 Ingredients:
 4 or 5 ripe tomatoes natural or big boat
 1 onion or chive
 2 o 3 cans of canned tuna (as guests)
 Olives
 3 o 4 eggs hard
 Olive oil
 Salt
 Vinegar

18. 16. ISLAS BALEARES: SOBRASADA MALLORQUINA
 Ingredients:
 30 to 60% of lean pork,
 40-70% of pork bacon,
 4-7% of paprika, from
1.8 to 2.8
 Salt
 a few natural spices like
pepper,
 paprika spicy, rosemary,
thyme and oregano, and
what will never find
coloring

19. 17. ISLAS CANARIAS: MOJO PICON
 Ingredients:
 . Garlic, 7 or 8 teeth
 . Cumin, a teaspoon
 . A couple of hibiscus
 . A red pepper
 . vinegar
 . Sweet paprika, a teaspoon
 . Olive oil
 . salt