3. Sopa de Pescado DIFFICULTY: MEDIUM
Fish Soup
INGREDIENTS PREPARATION
First, cook the head of the haddock in
salted water. In oil, fry the vegetables
cutted in pieces except for the tomato,
then add the shrimp heads and shells.
Sprinkle with the brandy and flambé.
Add the white wine, cook for five
minutes then add the chopped tomato
800 gr Haddock and the pimentón. After 20 minutes,
2 tbsp olive oil blend and set aside. Strain the stock
2 carrots
2 onions left from cooking the haddock head
2 leeks into a large pan, add the bread cut into
4 tbsp sherry brandy small pieces and a chili pepper. Boil for
300 gr tomato
225 ml white wine one hour. Pour the vegetable and
1 tsp pimentón shellfish sauce into this pan, add the
100 gr bread haddock cut into bite-sized pieces, the
1 chili pepper
150 gr clams peeled shrimp and the clams. Season
100 gr shrimp with a little salt and pepper and boil
Salt & pepper for 10 minutes.
3
4. Fideuá DIFFICULTY: MEDIUM
INGREDIENTS PREPARATION
Place the paella (that is, the round
metal pan in which this dish is
cooked) over the heat, add the oil
and gently fry the prawns and
crayfish. Remove and set aside.
Add the monkfish, garlic, tomato
200 gr fresh shrimp
and pimentón. Quickly add the
4 crayfish stock to prevent the pimentón
150 ml olive oil from burning and, when it begins
400 gr monkfish
2 cloves garlic to boil, add the saffron and
2 ripe tomatoes, peeled and noodles. Spread out evenly in the
chopped
1 tbsp hot pimentón
pan. Season with salt and add the
1.5 l fish stock shrimp and baby clams. Place the
saffron threads paella in the oven at 180ºC /
400 gr noodles
8 baby clams 356ºF for 5 minutes so that the
Salt noodles brown and dry out a little.
4
5. Caldereta de langosta DIFFICULTY: MEDIUM
Lobster Stew
INGREDIENTS PREPARATION
In an earthenware dish, gently fry
the finely-chopped onions with 3 of
the garlic cloves, also finely
chopped, and the peeled and
chopped tomato. Cut the lobster
into thick slices. Set aside the coral
and roe, if any. Add the lobster flesh
2 tbsp Olive oil to the vegetable mixture, brown and
2 onions add most of the stock. Bring to the
4 garlic cloves boil and season with salt and pepper.
1 large, ripe tomato In a mortar (or blender), crush the
2 lobsters remaining garlic clove, the coral and
1 l fish stock roe from the lobster and the pine
white pepper
nuts. Dilute with a little stock and
salt
add to the lobster and vegetables.
30 gr pine nuts
Cook for a further 10 minutes.
5
6. Lubina con tomate y
DIFFICULTY: MEDIUM
aceitunas
Braised sea bass with tomato and
olives
INGREDIENTS PREPARATION
Peel the onions and cut into strips.
Wash and chop up the peppers.
Heat three or four tablespoons of extra
virgin olive oil in a frying pan and fry the
onion, peppers and unpeeled garlic cloves.
Peel and dice the tomato and add to the pan
1 sea bass of approximately with the olives and the sprigs of thyme.
15 black olives
1 onion Add the tomato sauce.
1 green pepper
1 red pepper Place the filleted sea bass on top of the
vegetables. Pour over the wine and cook for
1 ripe tomato
another seven minutes, covered, until the
2 garlic cloves fish takes on a glossy, white colour and
1 thyme sprigs flakes easily.
1 sprig of summer savoury
1 glass of white wine Serve the sea bass on the vegetables.
3 tbsp tomato sauce
Salt & pepper
6
7. Vieiras con almendra, berenjena
DIFFICULTY: DIFFICULT
y aire ahumado de azafrán
Scallops with almonds, eggplant and
smoked saffron air
INGREDIENTS PREPARATION
Roast the scallops in a non-stick frying pan.
Eggplant cream
Roast the whole eggplant in a Josper
charcoal oven at 400ºC / 752ºF for 5
minutes. Peel and put the juice they give off
to one side.
4 scallops Mix the aubergine pulp with the almond oil,
15 gr toasted almonds turrón (a sweet paste made with almonds
20 gr roast eggplant skins and honey), lemon juice and saffron water.
For the eggplant cream:
400 gr eggplant Smoked saffron air
20 gr soft Jijona turrón (a
Mix the smoked juice of the roast eggplants
sweet paste made with with soy lecithin and saffron water. Emulsify
almonds and honey) with a hand blender.
10 ml almond oil
5 ml lemon juice
4 ml saffron water (disolved)
For the smoked saffron air:
100 ml roast eggplant juice
5 gr soy lecithin
4 ml saffron water (disolved
7
8. Ensalada de bacalao y
DIFFICULTY: MEDIUM
naranja
Cod and orange salad
INGREDIENTS PREPARATION
Cook the salt cod under the grill until it is
lightly browned and softened. Place it in a
bowl of water and leave on one side to soak.
Peel and cut the potatoes into small cubes
and place in a pan with enough water to
cover them. Bring the water to the boil and
cook the potatoes for 12 minutes or until
tender. (The potatoes can be steamed if
preferred.) Drain the potatoes and reserve.
150 gr dry salt cod Peel, seed and slice the oranges and place
2 medium potatoes them in a salad bowl. Slice the red onion and
2 oranges add it to the bowl along with the oranges.
1 small red onion Whisk the crushed garlic with the olive oil
1 garlic clove, crushed and vinegar. Drain the cod, remove all skin
and bones, shred into pieces and finally add
60 ml extra virgin olive oil
it to the salad. Add the boiled potatoes as
50 gr black olives well. Sprinkle the dressing over the salad
and garnish with the black olives.
8
9. Merluza rebozada con
DIFFICULTY: MEDIUM
azafrán
Salted cod fritters in saffron
batter
INGREDIENTS PREPARATION
Soak some saffron in a little water. Prepare
the batter in a bowl by mixing the chopped
parsley, flour, beer and enough of the
saffron water to make a thin paste. Dip the
fish strips in the paste and fry at a very high
heat in the olive oil and sunflower oil mixed
together until the fish is crisp on the outside
and puffed up inside. Serve immediately.
300 gr salt cod, soaked to
desalt and cut into strips
300 gr flour for coating
A splash of beer
A bunch of parsley, finely
chopped
Saffron
Olive oil for frying
9
10. Mejillones a la vinagreta DIFFICULTY: MEDIUM
Mussels with vinaigrette
INGREDIENTS PREPARATION
Wash the mussels under plenty of cold
water. Discard any that are open and won't
close-up when lightly squeezed. Pull out the
tough fibrous beards. Then knock off any
barnacles with a knife and give the mussels
another rinse. Pour about 200 ml of water
into a large pan, add the mussels, cover the
pan and allow the mussels to open. Rinse
and pull back the top shell of each mussel
1 kg mussels, cleaned and then arrange them on a wide dish. Next,
1/2 chopped onion prepare the vinaigrette by chopping all the
1 green pepper vegetables into very small pieces and
2 tomatoes dressing them with the olive oil and vinegar.
80 ml olive oil Season the mussels with salt and cover each
one with the vinaigrette.
15 ml white wine vinegar
pinch of salt
10
11. Gambas a la plancha DIFFICULTY: MEDIUM
Grilled shrimps
INGREDIENTS PREPARATION
Wash the whole shrimp and then drain
them. Heat some of the oil in a grill pan.
When the oil is hot, place a few shrimp in
the pan and cook until they look firm. Turn
the shrimp once and cook again briefly.
Repeat with the rest of the shrimp. Once
they are all cooked, place them on a dish
and sprinkle with sea-salt flakes.
400 gr fresh shrimps
30 ml olive oil
sea-salt flakes
11
12. Gambas al ajillo DIFFICULTY: MEDIUM
Shrimp fried with garlic
INGREDIENTS PREPARATION
Heat the olive oil in a clay pan or frying pan.
Next, add the garlic and the chillies. When
the garlic starts turning a golden colour, add
the shrimp tails and season with salt. Serve
at once.
600 gr fresh shrimps tails,
raw, peeled and ready to
cook
2 dry red seedless chillies,
chopped very small
6 garlic cloves, finely sliced
200 ml olive oil
salt to taste
12
13. COCKTAILS
Golden Autumn Ghost Black Velvet
INGREDIENTS INGREDIENTS INGREDIENTS
1/10 of bourbon, 2/10 of 1/10 of vodka , 4/10 of orange 1/2 of Guinness and 1/2 of Cava
hazelnut liquor and 7/10 of Cava juice and 5/10 of Cava
PREPARATION PREPARATION PREPARATION
Mix the hazelnut liquor and Combine the 2 first two Pour the beer carefully into a flute
bourbon in a mixing glass with ice. ingredients in a mixing glass with glass and slowly add the chilled
Pour the mixture into a cocktail ice, pour into a flute glass and cava.
glass and add the Cava. slowly add the chilled cava.
Mango Sparkling Margarita Poetry
INGREDIENTS INGREDIENTS INGREDIENTS
½ part of triple sec, 1 part o 1 part of triple sec, 2 parts of
4/10 of mango juice and 6/10 of lemon or lime juice and 4 parts of cramberry juice and 4 parts of
Cava Cava Cava
PREPARATION PREPARATION PREPARATION
Put he mango juice into a flute Coat the rim of the glass with Mix the triple sec and the juice in
glass and refill with chilled Cava. lemon or lime and dip in salt. a mixer with ice. Stir while you
Combine the ingredients in a pour the cava.
shaker. Add crushed ice. Shake
and strain in the glass. Decorate
the rim of the glass with a slice of
lime.
Bubbly Mojito Love Cocktail Arctik Kiss
INGREDIENTS
INGREDIENTS INGREDIENTS
2/10 of lemon juice, 1/10 of 3/10 of strawberry liquor and 2/10 of vodka and 8/10 of Cava
white rum , 7/10 of Cava and 7/10 of Cava
mint leaves.
PREPARATION PREPARATION PREPARATION
Put the mint leaves in the glass Pour the strawberry liquor into a Chill the vodka over ice if it is not
and add ice, the lemon juice and flute glass and fill with the chilled in your freezer. Pour into a chilled
the rum. Finaly add the Cava. cava. cava flute glass and fill with Cava.
Source: www.freixenet.es Importer: Finelader Wine & Spirit Group
13
