| Rice lovers... |
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| Rice with duck |
| Manolo Mayo |
| Chop the duck and salt and pepper. Sauté in a pot or casserole with olive oil and butter. When golden add the onion and diced garlic. Once vegetables are poached, pour the red wine, the rest of the spices and the gravy. Cook until meat is ready. Then, pour the rice into the pot and cook for about ... |
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| Carabineros Paella-rice pot with crusty shrimps |
| El Espigón |
| Lightly fry garlic cloves, onion, the pulp of the “pimiento choricero” and the tomato. Then, crush and save the result. In a paellera-pan, pour the Fumet with the rice and the above preparation. When boiling add the Carabinero with some salt to taste. Let it stand for about 15 minutes and ... |
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| To whet your appetite ... |
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| Shrimps and prawns Tartare with trout eggs |
| El Faro de El Puerto |
| Mince the prawns and the shrimps. Put in a bowl and macerate (10 minutes) with lime and salt. Then, add the rest of ingredients.
On a plate, put the Tartare with the trout eggs |
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| Minced ‘Gurumelos’ with coriander and pennyroyal leaves |
| Azabache |
| Is recommended to use only the open bowls of the Gurumelos-mushrooms.
Pour little salt on the griddle and roast the mushrooms, thoroughly cleaned. Remove from heat and let cool. In a bowl, chop the fresh onion and the leaves of pennyroyal together with coriander and the can of tomatoes. Add the ... |
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| Roasted Salad -“Ensalá Asá”- with Bonito-Tuna Belly |
| Terraza Carmona |
| - Wash the tomatoes and the green and the red peppers, peel and chop the fresh onion (scallion).
- Put the tomatoes and the peppers on a grill plate, baking for 35 min. - 180º C. Then, put it in a bowl with a cover to make it easier to peel. When ready, chop and put in a salad bowl together with ... |
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| Tuna Tartare. |
| Ventorrillo El Chato. |
| Chop all raw ingredients, mixing well and serve. |
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| Lobster, King Prawns and 'Pipirrana' Salad. |
| Azabache. |
| All vegetables chopped into Brunoise strips.
Cook the lobster in cold water and when boiling cook for about 16 to 18 minutes and let it cool to room temperature. Cook the king prawns in boiling water for about 5 or 6 minutes. Cool the water with ice.
To arrange the dish, fill a round (like a ... |
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| Baltic Herring with Balsamic Vinegar, Maple syrup and Mango. |
| Támesis London. |
| Clean the herrings and fillet the loin, macerate them in white vinegar with juniper berries, maple syrup, mustard seeds and a pinch of salt for two hours. In a mixing glass or the thermomix whip the pulp of mangoes with the juice of two limes, salt, sugar, little olive oil and chopped chili ... |
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| Norway Lobster Tartare with Tomato sorbet and Sherry. |
| Becerrita. |
| Chop the norway lobster, chive and coriander. Put it in a bowl, add salt, lemon juice and two drops of soya sauce. To marinate for a while. Place in a round mold and garnish with cherry tomato, the sorbet and the |
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| Ravioli of Prawn carpaccio with Boletus Mushroom cream. |
| Manolo Mayo. |
| - The Filling: Lightly fry in olive oil the onion, garlic and leeks, all finely chopped. Then, adding the mushrooms together with salt, pepper cream and flour, until a creamy mass.
- The Carpaccio: Prepare a Carpaccio with the shrimps by wrapping with plastic wrap and passing a roll pin all ... |
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| Scrambled Eggs. |
| Las Conchas |
| We put a little oil in the pan, over high heat and fry the onion and chopped as small as possible, when poached, add the mushrooms clean poplar and cut tiny and when we have the desired cooking point, add the foie to melt in the troubled, while in another pan cast extra virgin olive oil; and the ... |
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| Sweet Temptations |
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| Chocolate Duet |
| Casa Robles |
| This dessert comprises (A) a white chocolate ingot stuffed with creamy white chocolate and (B) an ingot of black chocolate stuffed with crunchy praline.
A: Mix the custard sauce with the white coating, then add the molten gelatine and the half-whipped cream. Same procedure for the creamy black ... |
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| Turkish figs cake. |
| Las Conchas. |
| Confitamos figs with orange zest the lemon, cinnamon sticks and candied when we pass them by feed mash, while assemble the cream with a generous dash of Cointreau; we add the cinnamon to taste.
When everything is assembled, we add the cream fig obtained from candied figs, mix all ingredients, we ... |
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| Marine Sea Recipes |
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| Center of Hake Basque style with “Jamón” cured ham shavings |
| Sevilla Bahía |
| Low heat sauté in olive oil the onion and the garlic. Just before golden add the pastry flour to toast. Pour the white wine on. Then, add the fish - stock and the juice of the canned white asparagus. Add the Hake and the clams and boil it all about 8 minutes until off the centre of the bone.
To ... |
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| Red mullets on Chard and fried Leek |
| El Faro de Cádiz |
| Fillet the red mullets and remove the bones. Poach the onion in a pan with the garlic and tomato, add the bones of the fish, cornflour and wine then add the spices and the fresh fennel. Reduce the sauce and pass through a Chinois (conical strainer) without grinding, in order to preserve the color ... |
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| Turbot cooked with “nécoras” crabs and Norway lobsters |
| Mesón El Copo |
| Prepare a Fumet broth with the leftover of the turbot. Fry lightly the garlic and the leek in a pan with some Olive Oil, then add the crabs and the white wine and cook it. Add the fried tomato (previously prepared) and the Fumet. Salt. Sauté for five minutes. Pass all through the Chinois strainer ... |
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| Cuttlefish Meatballs |
| Portichuelo |
| Crush the cuttlefish together with garlic and parsley. When the mixture is homogeneous add the eggs and breadcrumbs. Give round shape to the mass of the meatballs and fry in a pan or a fryer. Prepare the sauce in another pan, fry (poach) well the vegetables and then crush. Put together in a ... |
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| Bonito-tuna trunk on Salmorejo cold vegetable cream with sweet peppers |
| Casa Bigote |
| Salmorejo: Put in a bowl the bread, soaked and drained, 1 garlic clove, sweet pepper, a dash of olive oil, salt and little Sherry vinegar. Grind and strain it all. Put it in the fridge.
Fillet the Bonito into 4 loins, wrap in kitchen -aluminium foil and bake “heat-vapor” for 60 minutes / 160º. ... |
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| Cod 'Cocochas' in green sauce. |
| Casa Bigote |
| Frying garlic at medium heat in a frying pan with olive oil, when almost golden add a teaspoon of flour and move around for a while with a wire whip, pour wine and chopped parsley, then add the fish bouillon and the ‘Cocochas’, pinch of salt and cook for about five minutes.
It is important to ... |
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| Sea Bass on Spinach and 'Castañitas' small Cuttlefish. |
| El Faro de El Puerto. |
| Do fillets grilled. Cook spinach in a pot with some drops of olive oil. Do cuttlefish grilled.
The sauce: Pour some olive oil in a saucepan and lightly fry the garlic, add the orange juice, soya and the wine, reducing until a consistent sauce.
Set up: Pour some sauce in the middle of a dish, ... |
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| Smoked Mackerel. |
| Casa Rufino. |
| Do fillets grilled. Cook spinach in a pot with some drops of olive oil. Do cuttlefish grilled.
The sauce: Pour some olive oil in a saucepan and lightly fry the garlic, add the orange juice, soya and the wine, reducing until a consistent sauce.
Set up: Pour some sauce in the middle of a dish, ... |
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| Cuttlefish in sauce. |
| Portichuelo. |
| Clean the cuttlefish and cut into strips, chop the onions, red pepper and green peppers, cut carrots into slices.
Sauté it all with the garlic for 15 to 20 minutes, then add the cuttlefish with all ingredients and pour the wine on.
Cooking for about 30 minutes, when cuttlefish is tender pour ... |
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| Sea bass with citric salt and tartar sauce. |
| Las Conchas. |
| We clean the corvina, leaving the scales that will serve as protection. Put the fine salt with the skin of the limes, the sprig of fennel, some ginger, some leaves of thyme, lemon and half a sprig of citronella in the glass of the blender. We close and crush until we have a green and very aromatic ... |
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| Cod Chunk with its Tripe Baezana Style. |
| La Toja. |
| Tripe: Remove from brine, rinse well and place in cold water to desalt, 24 hours.
Then, remove the ‘black veil’ skin of the tripe and cut up into rectangles of 2x1 cm approx and boiling in cold water for 6 or 7 minutes. Set aside.
The mashed: Heating some oil and when not too hot yet put a ... |
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| Desalted Cod confit with Pil-Pil of Oranges. |
| El Espigón. |
| Confit the cod in olive oil with some young garlic, thyme and bay leaves, adding the oranges. Sauté the prawns with garlic, salt and curry.
Confit the cod bones in olive oil over low heat until a gelatinous emulsion.
Finally, reduce with a glass of orange wine and beetroot juice.
Set up: ... |
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| 'A La Vizcaína' Basque style Codfish stew with Mushrooms and Prawns potpourri. |
| Sevilla Bahía. |
| Lightly fry the garlic, onion, carrots and pepper. All finely chopped. Adding the flesh of the “Ñora” or “Pimiento choricero” and continue. Add the croutons and after a few minutes pour the white wine and let the alcohol evaporates. Then, pour the tomato sauce and fish fumet. Grind everything and ... |
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| From the Garden... |
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| Sautéed artichokes with Iberian ham. |
| Azabache. |
| 1st. We put lemon water in a basin so that the artichoke does not rust.
2nd. We clean the artichoke leaving the heart, we cut it in half and remove fluff. They turn to the basin.
3rd. We put them in the oven, steam function, for 20 min.
4th. The next step is to put it in the temperature ... |
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| Meat |
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| Boneless lamb loin with honey and roasted potatoes dressing |
| Becerrita |
| Separate the lean from the skin, crush the skin on a plastic wrap, make a square, put lean in the center and tie it all. Place into the oven and roast with all raw ingredients. When serving, add some honey drops on. To go with, roast 2 unpeeled potatoes. Once cold, peel, grate and sauté the ... |
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| John Dory Fish baked in Sherry Vinegar |
| Terraza Carmona |
| • John Dory - white saltwater fish of delicate flesh.
Clean and open the fish into two halves, remove the bones and cut it into 4 equal portions. Head and spine can be reserved for a good fish stock, if desired.
The sauce: Chop the pepper, garlic and parsley. Heat the oil in a saucepan and ... |
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