Ingredients: 4 ounces spanish orujo (galician clear distilled spirit) or other high-alcohol clear liquor, such as grappa or pisco, 6 tablespoons sugar, 1 strip lemon zest, 810 coffee beans (optional), 68 apple or orange slices (optional) METHOD: Pour the alcohol into a small pot and stir in the sugar and lemon zest. Cook the mixture over medium-high heat, stirring with a wooden spoon, until Read More …
Ingredients: ½ cup sugar, ¾ cup hendricks gin or other top-quality gin, ¼ cup late-harvest monastrell wine (see tip), ¼ cup fresh lemon juice, 4 lemon twists (optional) METHOD: Prepare a simple syrup by putting the sugar in a small saucepan with ½ cup water. Stir over medium-high heat until the sugar dissolves, about 10 minutes. Remove from the heat and let the syrup cool in the refrigerator Read More …
Ingredients: 8 coffee beans, 1 strip of lemon zest, 1 tablespoon fresh lemon juice, 1 shot of espresso, 8 teaspoons sugar, 2 cinnamon sticks, 2 cups dark rum METHOD: Mix the coffee beans, lemon zest, lemon juice, espresso, 4 teaspoons of the sugar, the cinnamon sticks, and 1½ cups of the rum together in a small pot. Pour the remaining ½ cup of rum into another small pot. Carefully ignite the Read More …
Ingredients: 3 lemons, cut into quarters, 4 tablespoons sugar, 2 cups spanish manzanilla sherry, 2 tablespoons triple sec, soda water METHOD: Combine 3 of the lemon wedges with 1 tablespoon of the sugar in a pint glass and muddle using a pestle or wooden spoon. Add 1 cup of ice, ½ cup of sherry, and 1½ teaspoons triple sec. Cover the pint glass with the bottom half of a metal shaker and shake Read More …
Ingredients: 1 cup miguel torres or other top-quality spanish brandy, ¾ cup licor 43 or other vanilla-flavored liqueur, ¾ cup fresh lemon juice, 4 strips lemon zest (from the lemons used for juice) METHOD: Fill a metal shaker with 1 cup of ice, and then add half of the brandy, half of the liqueur, and half of the lemon juice. Shake vigorously for 30 seconds. Pour into 2 8-ounce rocks glasses Read More …
Ingredients: 1 clementine, ¼ teaspoon lecithin, 1 cup fresh clementine juice (from about 6 clementines), 1 bottle of cava (spanish sparkling wine) METHOD: Peel the clementine, reserving the peel, and remove the segments by slicing toward the core on each side of the membranes with a sharp knife. Pull out the segments and set aside., Combine the lecithin and clementine juice in a mixing bowl. Read More …
Ingredients: 4½ cups whole milk, 10½ ounces bittersweet chocolate (preferably 70% cocoa), broken into small pieces, 1 tablespoon sugar, 1 teaspoon ground cinnamon METHOD: Combine the milk, chocolate, and sugar in a medium saucepan. Whisk the milk mixture vigorously over high heat until the chocolate and sugar dissolve, about 10 minutes; do not let it boil. Pour the thick liquid into mugs and Read More …
Ingredients: 4 ounces hendricks gin or other top-quality gin, plus a bit more, 4 ounces top-quality tonic water or more to taste (see tip), 2 strips lemon zest, 1 teaspoon dried juniper berries METHOD: Fill 2 8-ounce rocks glasses three-quarters full of ice. Pour 2 ounces of gin over the ice in each glass. Top each with about 2 ounces of tonic water. Twist the peel over the ice to release it Read More …
Ingredients: 1 cup sugar, 4 cups dry red wine, preferably from rioja, 1 cup top-quality brandy, preferably cardenal mendoza, 1 cinnamon stick, 1 bay leaf, 1 fresh rosemary sprig, 1 fresh thyme sprig, 2 granny smith or golden delicious apples, 1 quart vanilla ice cream (optional) METHOD: Combine the sugar, wine, brandy, cinnamon stick, bay leaf, rosemary, and thyme in a medium pot. Bring to a Read More …
Ingredients: 3 large egg yolks, ? cup sugar, 1 cup whole milk, 1¼ teaspoons unflavored gelatin powder, 12 ounces jijona turrón (soft spanish nougat), ½ cup heavy cream, ¼ cup chopped marcona almonds, sea salt to taste, 4 tablespoons honey, preferably spanish METHOD: Whisk the egg yolks, sugar, and milk together in a medium pot until creamy in texture. Heat the milk mixture over medium-low hea Read More …
Ingredients: FOR THE SPHERIFICATION, 1 teaspoon alginate, 4¼ cups flat mineral or filtered water, ½ cup plain yogurt, 1½ teaspoons sugar, 6 clementines, 4 tablespoons honey, preferably spanish, ¼ cup sweet muscat wine, preferably from alicante, ¼ cup fresh mint leaves METHOD: Prepare the spherification: Put the alginate and 2 cups of the mineral water in a blender and blend for 1 minute at me Read More …
Ingredients: 2 cups sweet spanish malvasía wine or a good-quality muscat, 1¼ teaspoons unflavored gelatin powder, 2 oranges, 4 ripe but firm black mission figs, ¼ cup fresh mint leaves, zest of 1 lemon METHOD: Warm ½ cup of the wine in a small pot over low heat, then add the gelatin and let it dissolve in the wine. Do not let the wine boil. Stir in the remaining 1½ cups of wine. Pour the wine Read More …
Ingredients: 5 cups whole milk, 1 cup heavy cream, ½ vanilla bean, 1 cinnamon stick, ½ cup spanish bomba or calasparra rice, 2 tablespoons unsalted butter, 1 cup sugar METHOD: Pour the milk and cream into a large pot, add the vanilla bean and cinnamon stick, and bring to a boil over high heat. Once the milk boils, remove the cinnamon stick and vanilla bean. Add the rice, reduce the heat to lo Read More …
Ingredients: ½ cup unsalted butter, ¼ teaspoon sea salt, 2 cups all-purpose flour, 3 large eggs, 4 cups spanish extra-virgin olive oil, ¼ cup sugar, 2 cups spanish hot chocolate METHOD: Combine the butter, salt, and 2 cups of water in a medium pot. Heat over medium-low heat until the mixture begins to boil, then stir in the flour. Reduce the heat to low and stir vigorously until the batter fo Read More …
Ingredients: 1 bottle of fruity red wine, such as a garnacha, 5 tablespoons brandy, ¼ cup cointreau or other top-quality orange-flavored liqueur, ¼ cup vodka, 1 splash ruby port, 1 orange, peeled and sliced, 2 granny smith apples, cored and diced, 1 cinnamon stick, 1 strip of lemon zest, ¼ cup fresh orange juice, 1 splash of soda water METHOD: Combine the wine, brandy, Cointreau, vodka, port, Read More …
Ingredients: 1 cup chopped mixed fresh fruit, such as strawberries, peaches, and white grapes, 1 bottle of cava (spanish dry sparkling wine), ¼ cup brandy, ¼ cup licor 43 or other vanilla-flavored liqueur, ¼ cup white grape juice, 1 teaspoon sugar, 1 small fresh mint sprig METHOD: Fill a glass pitcher halfway with ice and add the chopped fruit. Tilt the pitcher and pour the cava very slowly d Read More …
Ingredients: 8 cherry tomatoes, ½ teaspoon freshly grated horseradish, ¼ teaspoon celery seeds, ? teaspoon coarsely ground black pepper, ¼ teaspoon cayenne, 2½ tablespoons worcestershire sauce, 4 cups gazpacho, ½ cup absolut citron or other top-quality lemon-flavored vodka, 4 romaine lettuce leaves (tender inner leaves only) METHOD: Slide 2 cherry tomatoes onto each of 4 6-inch wooden skewers Read More …
Ingredients: 2 cups chufa nuts (tiger nuts), ½ cinnamon stick, 1 teaspoon grated lemon zest, ½ cup sugar, 1 quart flat mineral or filtered water METHOD: Soak the tiger nuts in water for 24 hours. Drain the nuts and place them in a blender with the cinnamon stick, lemon zest, and sugar. Add the water and blend until smooth. Line a fine-mesh strainer with cheesecloth and strain the mixture into Read More …
Ingredients: 2 tablespoons spanish extra-virgin olive oil, plus more for drizzling, 1 cup diced onions, 2 garlic cloves, minced, ¼ cup albariño wine, plus 2 teaspoons, 1 tablespoon finely chopped jamón serrano (spanish cured ham), 2 teaspoons chopped fresh flat-leaf parsley, sea salt to taste, 8 taylor bay scallops in their shells, 3 tablespoons fresh breadcrumbs METHOD: Heat the olive oil in Read More …
Ingredients: ¼ cup small capers (or regular capers, roughly chopped), ½ cup manzanilla or spanish olives, pitted and sliced into strips, 4 tablespoons spanish extra-virgin olive oil, 1 teaspoon finely chopped shallots, 1 tablespoon spanish cava vinegar or champagne vinegar, 12 kushi oysters or other small west coast oysters such as kumamotos, 1 tablespoon finely chopped chives METHOD: Mix the Read More …
Ingredients: 1 pound yukon gold potatoes, sea salt to taste, 32 mussels, 1 bay leaf, ¼ cup spanish extra-virgin olive oil, ½ teaspoon sweet pimentón (spanish smoked paprika) METHOD: Boil the potatoes in a pot of salted water until easily pierced with a fork, about 25 minutes., Meanwhile, put the mussels in a medium pot, with the bay leaf and 1 cup water. Cover the pot and bring to a boil over Read More …
Ingredients: ¼ cup plus 1 tablespoon spanish extra-virgin olive oil, 1 garlic clove, finely chopped, 1 medium spanish onion, thinly sliced, 1 medium green bell pepper, seeded and thinly sliced, 1 bay leaf, ¼ cup plus 2 tablespoons dry white wine, 8 small whole squid, cleaned, bodies and tentacles separated, sea salt to taste, 1 teaspoon chopped fresh parsley METHOD: Heat ¼ cup of the olive oi Read More …
Ingredients: 4 cups spanish extra-virgin olive oil, ½ cup chickpea (garbanzo) flour, ½ cup all-purpose flour, ? teaspoon sweet pimentón (spanish smoked paprika), 1 teaspoon salt, 1 tablespoon minced onion, 1 tablespoon minced fresh flat-leaf parsley leaves, 1 cup flat mineral or filtered water, ¼ cup vodka, ½ pound frozen whole tiny (1-inch) shrimp, defrosted, 2 teaspoons coarse sea salt METHO Read More …
Ingredients: 1 pound kosher salt, 16 medium shrimp, heads on METHOD: Spread the salt on a flat griddle or in a medium frying pan and heat over medium-high heat. When the salt is hot, lay half the shrimp on the salt and cook for 3 to 4 minutes. Turn them over and cook for another 2 minutes. Transfer the shrimp to a serving platter and repeat with the remaining shrimp. Serve immediately. Read More …
Ingredients: 5 teaspoons spanish extra-virgin olive oil, 8 (2-ounce) whole cigalas (norway lobsters), split in half lengthwise, juice of ¼ lemon (about 1 teaspoon), coarse sea salt to taste, ½ teaspoon grated lemon zest METHOD: On a flat griddle or in a medium frying pan, heat 1 teaspoon of the oil over medium-high heat. Place half the split lobsters on the griddle, shell side down, and cook Read More …
Ingredients: 4 large fresh squid, bodies and tentacles separated, 1 egg, beaten, 1 teaspoon squid ink, 1 cup plus 2 tablespoons all-purpose flour, salt to taste, 4 cups spanish extra-virgin olive oil METHOD: Rinse the squid under cold water and cut the bodies into ½-inch-thick rings. In a large bowl, combine the egg, squid ink, 1 cup flour, and 1 cup ice water and mix well with a wooden spoon Read More …
Ingredients: 1 pound fresh butifarra (mild spanish pork sausage), ¼ pound chanterelles or other wild mushrooms, 1 tablespoon spanish extra-virgin olive oil, ½ onion, sliced, ¼ cup moscatel or other sweet dessert wine, 2 fresh thyme sprigs, 1 bay leaf, 2 tablespoons raisins, 2 tablespoons pine nuts, sea salt to taste, 1 tablespoon chopped flat-leaf parsley METHOD: Remove the sausage skins and Read More …
Ingredients: 1 large russet potato, peeled, 4 cups spanish extra-virgin olive oil, 8 ounces chistorra chorizo (long, thin basque-style sausage), cut into 2-inch pieces METHOD: Using a mandoline, thinly slice the potato lengthwise. You need 20 of the largest slices; reserve the smaller slices for another use or discard (see tip). Put the potato slices in a bowl filled with ice water., Heat the Read More …
Ingredients: FOR THE MEATBALLS, 1 slice day-old rustic bread, crusts removed, 3 tablespoons whole milk, plus more if needed, 1 pound ground pork, 1 large egg, ¼ teaspoon ground cumin, 1 tablespoon minced garlic, sea salt to taste, FOR THE SAUCE, 4 small fresh squid, cleaned, 3 garlic cloves, peeled, 1 teaspoon spanish extra-virgin olive oil, 1 fresh thyme sprig, 3 tablespoons sofrito, 2 tablespoo Read More …
Ingredients: FOR THE STOCK, 6 cigalas (norwegian lobsters), or large head-on shrimp, 1 tablespoon spanish extra-virgin olive oil, ½ head garlic, papery outer skin removed, broken into cloves, ½ onion, peeled, 1 bay leaf, 1 teaspoon black peppercorns, FOR THE PICADA VERDE, 1 small garlic clove, peeled, ¼ cup fresh flat-leaf parsley leaves, pinch of salt, 1 tablespoon spanish extra-virgin olive oil Read More …
Ingredients: 3 pounds sea salt, 4 sprigs fresh rosemary, 4 sprigs fresh flat-leaf parsley, 6 sprigs fresh thyme, 1 2-pound pork loin, 4 ounces thinly sliced jamón serrano (spanish cured ham), spanish extra-virgin olive oil METHOD: Preheat the oven to 400°F., In a large bowl, mix the salt with 3 tablespoons water until the salt is slightly damp. (The salt must be moist so it will pack well.) S Read More …
Ingredients: FOR THE FILLING, 1 3-pound chicken, sea salt and freshly cracked black pepper to taste, ½ cup spanish extra-virgin olive oil, 1 green bell pepper, seeded and thinly sliced, 1 red bell pepper, seeded and thinly sliced, 3 medium spanish onions, thinly sliced, 4 garlic cloves, minced, 8 ripe plum tomatoes, 1 fresh thyme sprig, 2 bay leaves, ½ cup dry white wine, such as albariño, 2 teas Read More …
Ingredients: 4½ cups plus 2 tablespoons spanish extra-virgin olive oil, 7 garlic cloves, 3 cloves peeled and minced, 8 fresh thyme sprigs, ½ teaspoon sweet pimentón (spanish smoked paprika), 1½ pounds chicken winglets (upper joint only), about 12 pieces, sea salt to taste, ¼ cup tightly packed fresh flat-leaf parsley leaves, ½ cup pitted green olives, ¼ cup flat mineral or filtered water, 3 fresh Read More …
Ingredients: ¼ cup spanish extra-virgin olive oil, plus 1 tablespoon, 4 chicken legs, thighs and drumsticks separated, salt to taste, 2 cups diced spanish onions, ½ cup diced green bell peppers, ½ cup diced red bell peppers, 2 tablespoons minced garlic, 1 cup dry white wine, ½ cup thinly sliced and diced jamón serrano (spanish cured ham), ½ teaspoon sweet pimentón (spanish smoked paprika), 2 cups Read More …
Ingredients: 2 teaspoons spanish extra-virgin olive oil, 1 pound beef tenderloin, 3 garlic cloves, peeled, ½ shallot, thinly sliced, 2 fresh thyme sprigs, ¼ cup sidra (spanish hard cider) or other high-quality hard cider, ½ cup heavy cream, 2 ounces picón (spanish blue cheese from cantabria) or other good-quality blue cheese, sea salt to taste, chopped chives METHOD: Preheat the oven to 450°F Read More …
Ingredients: 4 yukon gold potatoes, peeled and cut into ¼-inch-thick rounds, 8 garlic cloves, peeled, 16 pearl onions, peeled, 4 fresh rosemary sprigs, 4 fresh thyme sprigs, 3 tablespoons spanish extra-virgin olive oil, sea salt to taste, 2 french-cut racks of lamb, about 10 ounces each, ½ cup dry white wine METHOD: Preheat the oven to 450°F., Toss the potato slices, garlic, onions, rosemary, Read More …
Ingredients: 1¾ cups all-purpose flour, 2 tablespoons sugar, 2 teaspoons baking powder, ½ teaspoon baking soda, ¼ teaspoon salt, 1 egg, lightly beaten, 1½ cups buttermilk, 4 tablespoons spanish extra-virgin olive oil, plus more if necessary, ? cup dark chocolate, preferably spanish, broken into small pieces, ¼ cup honey, preferably spanish lemon honey, fresh mint leaves METHOD: Mix the flour, Read More …
Ingredients: 2 cups spicy red wine, preferably a tempranillo from madrid, 4 tablespoons sugar, 1 bay leaf, zest of 1 lemon, zest of 1 orange, 1 cinnamon stick, freshly cracked black pepper, 1 pint fresh strawberries, hulled and halved, fresh mint leaves, fresh edible flowers (optional) METHOD: In a medium saucepan, combine the wine, sugar, bay leaf, lemon and orange zests, cinnamon stick, and Read More …
Ingredients: 1 tablespoon cider vinegar, preferably spanish, 3 tablespoons spanish extra-virgin olive oil, sea salt and freshly cracked black pepper to taste, 2 granny smith apples, 2 ounces cabrales (spanish blue cheese), 1 teaspoon chopped chives, ¼ cup marcona almonds, sea salt to taste METHOD: Prepare the dressing: Whisk together the vinegar and olive oil in a mixing bowl and season to ta Read More …
Ingredients: 1 2-pound wheel of la serena, 1 lemon, 1 cup sugar, 1 loaf of brioche or white bread, spanish extra-virgin olive oil METHOD: Using a sharp kitchen knife, slice off the top of the cheese (where the label lies). Set on a platter and allow the cheese to rest at room temperature for 3 hours. The cheese should be soft enough to scoop with a spoon., Meanwhile, use a vegetable peeler to Read More …
Ingredients: ¼ cup whole walnuts, 2 ripe plum tomatoes, 2 tablespoons spanish extra-virgin olive oil, sea salt and freshly cracked black pepper to taste, 2 fresh rosemary sprigs, 8 ounces manchego (spanish sheeps-milk cheese), cut into ½-inch cubes METHOD: Preheat the oven to 350°F. Spread the walnuts on a baking sheet. Toast them in the oven for 5 minutes., Slice the tomatoes in half. Place Read More …
Ingredients: ½ cup dried white beans (navy beans), 1 head garlic, papery skin removed, halved horizontally, 1 bay leaf, 5 tablespoons spanish extra-virgin olive oil, ½ cup thinly sliced scallions (green parts only), 8 large eggs, 1 tablespoon chopped fresh parsley, sea salt to taste METHOD: The day before you plan to cook the tortilla, place the beans in a bowl and cover with cold water. Set Read More …
Ingredients: 8 large eggs, 4 ounces mahón (spanish cows-milk cheese from menorca), diced, sea salt to taste, 4 1-ounce slices of sobrasada sausage, 4 teaspoons spanish extra-virgin olive oil METHOD: Break 2 eggs into a mixing bowl and whisk them vigorously. Stir in one-quarter of the cheese and season to taste with salt., Heat a 6-inch sauté pan over medium heat. Once the pan is hot, lay 1 s Read More …
Ingredients: 3 cups plus 2 tablespoons spanish extra-virgin olive oil, ½ pound russet potatoes, peeled, quartered, and thinly sliced, 6 large eggs, 1 teaspoon sea salt METHOD: Heat 3 cups of the olive oil in a medium pot over medium-low heat until it measures 250°F on a candy thermometer. Fry the potatoes until golden brown, about 20 minutes. With a slotted spoon, transfer the potatoes to pap Read More …
Ingredients: 2 medium artichokes, 1 bunch fresh parsley, ? cup spanish extra-virgin olive oil, 10 ounces fresh cuttlefish, cut into small pieces, 4 ounces fresh wild mushrooms, such as chanterelles, ½ teaspoon saffron, ? cup sofrito, 2 teaspoons minced garlic, sea salt to taste, 5½ cups flat mineral or filtered water, 1 cup spanish bomba or calasparra rice, 1 teaspoon chopped fresh parsley MET Read More …
Ingredients: FOR THE STOCK, 1 ripe tomato, halved, ½ head garlic, papery skin removed, halved, 4 fresh flat-leaf parsley sprigs, 1 bay leaf, 1 1½-pound lobster, 3 blue crabs, fresh or frozen, 3 tablespoons salmorra, FOR THE RICE, ¼ cup spanish extra-virgin olive oil, 8 ounces fresh seasonal mushrooms such as chanterelles, pioppini, and beech, 1 cup spanish bomba rice, pinch of saffron, sea salt t Read More …
Ingredients: 3 ripe plum tomatoes, ¼ cup spanish extra-virgin olive oil, plus 2 tablespoons, 1 3-pound rabbit, cut into 12 pieces, 1 medium spanish onion, finely chopped, 1 green bell pepper, seeded and finely chopped, 5 garlic cloves, minced, 1 bay leaf, ½ teaspoon sweet pimentón (spanish smoked paprika), 5 ounces saffron milk cap mushrooms or other fresh wild mushrooms, such as chanterelle or o Read More …
Ingredients: ¼ cup spanish extra-virgin olive oil, 8 baby yellow squash, halved lengthwise, 1 cup ½-inch eggplant cubes (about ½ globe eggplant), 3 cups cauliflower florets, ¼ pound fresh wild mushrooms, such as chanterelle or oyster, sliced, 1 teaspoon minced garlic, 2 ripe plum tomatoes, diced, ¼ cup sofrito, 1 cup dry white wine, pinch of saffron, 3 cups flat mineral or filtered water, 1 cup s Read More …
Ingredients: 3 pounds sea salt or kosher salt, 4 bay leaves, 6 fresh rosemary sprigs, 10 fresh thyme sprigs, 1 whole snapper, approximately 2½ pounds, gutted but not scaled, 2 tablespoons spanish extra-virgin olive oil METHOD: Preheat the oven to 375°F., In a large bowl, mix the salt with 3 tablespoons water, stirring until the salt is slightly damp. Add 2 bay leaves, 3 rosemary sprigs, and 5 Read More …
Ingredients: 1 7.6-ounce jar of piquillo peppers (about 12 peppers), 5 tablespoons spanish extra-virgin olive oil, sea salt to taste, 4 6-ounce pieces of toro (best-quality tuna belly), 2 cups sesame seeds, chervil leaves (optional) METHOD: In a blender, purée half the piquillo peppers from the jar along with ½ cup of their juice. Transfer the pepper purée to a mixing bowl, stir in 3 tablespo Read More …
Ingredients: 4 cups spanish extra-virgin olive oil, 4 6-ounce monkfish fillets, 1 lemon, halved, 3 large eggs, 2 cups all-purpose flour, sea salt to taste METHOD: Heat the olive oil in a deep pot over medium-high heat until it measures 325°F on a candy thermometer., Cut each monkfish fillet into 4 medallions and squeeze the juice from the lemon halves over the medallions. Whisk the eggs in a Read More …
Ingredients: 4 4-ounce top-quality salt cod fillets (see tip), 4 garlic cloves, peeled, ¼ cup spanish extra-virgin olive oil, 2 bay leaves, 1 guindilla chile pepper (or your favorite dried chile pepper), cracked and seeded METHOD: Put the cod in a large bowl, skin side up. Cover with water, and refrigerate for 36 hours, changing the water at least 3 times to remove the salt. When changing the Read More …
Ingredients: 1 pound fresh bonito or yellowfin tuna, 2 medium green bell peppers, ½ cup spanish extra-virgin olive oil, plus more for drizzling, 2 slices day-old bread, 1 pound ripe plum tomatoes, 3 cups thinly sliced onions, 2 tablespoons minced garlic, 1 pound russet potatoes, peeled and chopped, ½ cup dry white wine, ¼ cup brandy, 1 guindilla chile pepper (or your favorite dried chile pepper), Read More …
Ingredients: FOR THE STOCK, 1 garlic clove, peeled, 1 tablespoon spanish extra-virgin olive oil, ½ celery stalk, roughly chopped, ½ carrot, trimmed and roughly chopped, ½ medium spanish onion, peeled and roughly chopped, 1 3-pound scorpion fish, filleted, head and bones reserved (see tip), FOR THE SUQUET, 2 ripe plum tomatoes, 2 tablespoons spanish extra-virgin olive oil, 2 russet potatoes, peele Read More …
Ingredients: FOR THE MOJO SAUCE, 3 garlic cloves, 1 small guindilla chile pepper or other dried hot pepper, ½ teaspoon sweet pimentón (spanish smoked paprika), ½ teaspoon sea salt, 1 teaspoon spanish extra-virgin olive oil, FOR THE STEW, 1 bay leaf, 1 small spanish onion, peeled and quartered, 1 small red bell pepper, seeded and cut into 2-inch strips, 6 sprigs fresh flat-leaf parsley, 1 pound yu Read More …
Ingredients: 1¼ pounds salt cod, 1¼ pounds russet potatoes, peeled and boiled, 4½ cups spanish extra-virgin olive oil, 1 teaspoon minced garlic, 1 cup all-purpose flour, 5 large eggs, 1 teaspoon chopped flat-leaf parsley, ¼ teaspoon ground white pepper, sea salt to taste, 2 egg whites METHOD: Put the cod in a large bowl, skin side up. Cover with water and refrigerate for 36 hours, changing th Read More …
Ingredients: 8 fresh sardines, scaled and gutted, spanish extra-virgin olive oil, sea salt to taste METHOD: Brush the sardines lightly with olive oil and season with salt. Lay the sardines on a grill over hot charcoals or a high flame and cook for 1 to 2 minutes on each side. Transfer to a platter and garnish with more salt and a drizzle of olive oil. If you want to fillet the sardines before Read More …
Ingredients: ¼ cup plus 1 tablespoon spanish extra-virgin olive oil, plus more for drizzling, 1 granny smith apple, cored, peeled, and cut into ½-inch slices, sea salt to taste, ½ medium spanish onion, thinly sliced, 1 fresh thyme sprig, 2 cups sidra (spanish hard cider), 4 6-ounce hake fillets, skin on, 1 tablespoon chopped fresh parsley METHOD: Heat 1 tablespoon of the olive oil in a sauté Read More …
Ingredients: 5 tablespoons spanish extra-virgin olive oil, 1 tablespoon pedro ximénez (px) vinegar, or spanish aged sherry vinegar, 1 tablespoon minced shallot, ½ scallion (white part only), thinly sliced, sea salt and freshly cracked black pepper, 8 piquillo peppers, 4 ounces roncal (spanish sheeps-milk cheese), cut into 2-inch sticks, fresh thyme sprigs, fresh parsley sprigs METHOD: Whisk Read More …
Ingredients: 1 orange, 5 garlic cloves, 1 cup empeltre or other cured black olives, 1 cup arbequina or other small cured green olives, 1 cup manzanilla olives (large green olives also known as spanish olives), 2 bay leaves, 3 fresh thyme sprigs, broken up with your fingers, 2 fresh rosemary sprigs, broken up with your fingers, 1 cup spanish extra-virgin olive oil, preferably an arbequina variety, Read More …
Ingredients: 4 slices rustic bread, 2 ripe plum tomatoes, halved, 2 tablespoons spanish extra-virgin olive oil, 4 ounces garrotxa (spanish goats-milk cheese from catalonia), thinly sliced, sea salt to taste METHOD: Toast the bread in a broiler or over a grill. When the bread is browned, rub each piece of toast with the cut surface of a tomato half until all the flesh is grated. Discard the s Read More …
Ingredients: 4 tablespoons spanish extra-virgin olive oil, plus more for drizzling, ½ large onion, thinly sliced, sea salt to taste, 8 ½-inch baguette rounds, 2 ripe plum tomatoes, 4 ounces spanish oil-packed bonito tuna, separated into flakes, 1 tablespoon chopped chives METHOD: Heat 3 tablespoons of the olive oil in a small sauté pan over low heat. Add the onion and cook slowly until golden Read More …
Ingredients: 8 guindilla peppers (pickled basque peppers) or other mild long pickled peppers, 4 anchovy fillets, 8 pitted manzanilla olives (large green olives also known as spanish olives), 4 boquerones (white anchovy fillets packed in oil and vinegar) METHOD: Push a pepper three-quarters of the way onto a small skewer or large toothpick. Next, spear an anchovy and then an olive onto the ske Read More …
Ingredients: FOR THE ONIONS, 3 tablespoons spanish extra-virgin olive oil, ½ large spanish onion, thinly sliced, 1 teaspoon cider vinegar, FOR THE CORN CAKES, 3 cups spanish extra-virgin olive oil, ½ cup fine-ground corn flour, 1 cup all-purpose flour, ½ teaspoon baking powder, 1 teaspoon salt, 1 large egg, sea salt to taste, 1 tablespoon chopped chives METHOD: Prepare the onion: Heat the oli Read More …
Ingredients: 24 fresh padrón peppers, 8 ounces tetilla (spanish cows-milk cheese from galicia), cut into 1½ x ½-inch-thick strips, 2 tablespoons spanish extra-virgin olive oil, plus more for drizzling, sea salt to taste METHOD: With a paring knife, make a slit down the center of each pepper from the top to the middle, being careful not to split them. Slide a strip of cheese into each slit an Read More …
Ingredients: 1 orange, 1 lemon, 5 garlic cloves, 4 cups fresh cherries, stemmed and pitted, leaves from 4 fresh rosemary sprigs, leaves from 6 fresh thyme sprigs, 1 bay leaf, ½ cup spanish extra-virgin olive oil, ¼ cup spanish aged sherry vinegar, ¼ teaspoon coarse sea salt METHOD: Using a vegetable peeler, remove half of the zest from the orange and the lemon. Split the garlic cloves by plac Read More …
Ingredients: 1 tablespoon pedro ximénez (px) vinegar, or spanish aged sherry vinegar, 3 tablespoons spanish extra-virgin olive oil, salt to taste, 2 ripe nectarines, 4 cups baby mixed greens, 8 oil-packed anchovy fillets, ½ teaspoon chopped chives METHOD: Whisk the vinegar and olive oil together in a bowl and season to taste with salt., Halve and pit the nectarines and cut them into ½-inch sl Read More …
Ingredients: 12 extra-large green spanish olives, 6 oil-packed anchovy fillets, 2 jarred piquillo peppers, spanish extra-virgin olive oil, coarse sea salt, 1 orange METHOD: Using the flat side of a knife, press down on each olive until the pit pops out, being careful not to split the olive in half. Cut the anchovy fillets lengthwise to create 12 long strips. Slice the peppers open and press t Read More …
Ingredients: 8 slices rustic bread, spanish extra-virgin olive oil, 1 block membrillo (quince preserve), about 12 ounces, cut into ¼-inch slices, ½ pound thinly sliced lomo embuchado (dried cured pork loin), ½ pound thinly sliced manchego (spanish sheeps-milk cheese) METHOD: Toast or grill the slices of bread and drizzle each slice with olive oil. Top 4 slices of the bread with the sliced me Read More …
Ingredients: 3 tablespoons spanish extra-virgin olive oil, ½ large onion, thinly sliced, sea salt to taste, 4 6-inch-long sandwich rolls, 1 pound fresh small squid, bodies and tentacles separated, 4 cups olive oil, 2 cups all-purpose flour, 4 tablespoons allioli METHOD: Heat 3 tablespoons of olive oil in a small sauté pan over low heat. Add the onion and cook slowly until golden brown, about Read More …
Ingredients: 4 ounces thinly sliced jamón serrano (spanish cured ham), 3 tablespoons spanish extra-virgin olive oil, 1 tablespoon sherry vinegar, sea salt to taste, 4 ounces cantaloupe, thinly sliced, 1 tablespoon minced chives METHOD: Preheat the oven to 350°F. Line a baking sheet with parchment paper. Arrange 2 ounces of the jamón on the prepared baking sheet. Roast in the oven for 10 minut Read More …
Ingredients: 5 tablespoons spanish extra-virgin olive oil, 2 cups thinly sliced day-old baguette, 1 tablespoon minced shallot, 1 medium banana pepper, stemmed, seeded, and sliced, 2 cups oyster mushrooms or saffron milk cap mushrooms (available in autumn), 2 fresh thyme sprigs, 2 ounces thinly sliced jamón serrano (spanish cured ham), ¼ cup seedless red grapes, halved, sea salt to taste METHOD Read More …
Ingredients: 4 plum tomatoes, 1 cup spanish extra-virgin olive oil, 2 medium globe eggplants, cut into ¼-inch slices, 4 russet potatoes, peeled and cut into ¼-inch slices, 2 red bell peppers, seeded and cut into 1-inch strips, 2 green bell peppers, seeded and cut into 1-inch strips, sea salt, 1 bunch of fresh thyme sprigs, 1 bunch of fresh rosemary sprigs, 4 garlic cloves, peeled METHOD: Slic Read More …
Ingredients: 2 pounds baby potatoes, 1 cup salt, plus more as needed, mojo rojo or mojo verde, for dipping METHOD: Put the potatoes in a medium deep pot. Cover with water and add 1 cup of salt. You need enough salt in the water to cause the potatoes to float, so add more if needed. Bring to a boil over high heat, then reduce the heat to a simmer and cook the potatoes for 25 to 30 minutes. Use Read More …
Ingredients: 8 baby artichokes, 1 bunch fresh parsley, 8 quail eggs, sea salt to taste, 2 ounces trout roe, ¼ cup spanish extra-virgin olive oil, 1 tablespoon finely chopped parsley METHOD: Use a serrated knife to cut off the top half of each artichoke. Break off and discard all of the exterior leaves until you reach the pale green, tender center leaves. Pry open the leaves with your fingers Read More …
Ingredients: ½ pound fabes (large dried white beans from asturias), ¼ pound smoked bacon slab, 4 cups chicken stock, 1 head garlic, papery outer skin removed, 2 medium spanish onions, 1 halved and 1 minced, 1 3-pound chicken, cut into pieces, ¼ cup spanish extra-virgin olive oil, 1 teaspoon sweet pimentón (spanish smoked paprika), pinch of saffron, threads crushed METHOD: The day before you p Read More …
Ingredients: 2 cups tolosa beans (black beans from the basque country), 1 bay leaf, 4 tablespoons spanish extra-virgin olive oil, 1 pound pork spare ribs, separated, ¼ pound smoked bacon, 1 medium spanish onion, minced, 4 garlic cloves, minced, ½ head savoy cabbage, cut in half and leaves separated, sea salt to taste METHOD: The day before you plan to cook the stew, place the beans in a bowl Read More …
Ingredients: 8 garlic cloves, peeled, ¼ cup spanish extra-virgin olive oil, plus 1 tablespoon, 4 large eggs, sea salt to taste, 1 link chorizo, about 4 ounces, sliced into ¼-inch rounds, 4 fresh thyme sprigs METHOD: Split the garlic cloves by pressing down on them with the flat side of a kitchen knife. Heat 1 tablespoon of the olive oil in a medium sauté pan over medium heat. Add the garlic a Read More …
Ingredients: FOR THE MAYONNAISE, 2 large eggs, 1 cup spanish extra-virgin olive oil, 1 teaspoon fresh lemon juice, 1 teaspoon salt, 1 cup vegetable oil, FOR THE SALAD, 4 russet potatoes, peeled, 1 large carrot, trimmed and peeled, 7 large eggs, 16 ounces spanish canned tuna, preferably oil-packed bonito, separated into flakes, 1 cup fresh peas, blanched (or thawed frozen peas), sea salt to taste, Read More …
Ingredients: FOR THE DRESSING, 1 tablespoon spanish cider vinegar or a good-quality cider vinegar, 3 tablespoons spanish extra-virgin olive oil, leaves from 1 fresh thyme sprig, 1 tablespoon honey, salt to taste, FOR THE SALAD, 8 plum tomatoes, 2 heads of frisée lettuce, leaves separated, 12 cherry tomatoes, halved, 5 ounces afuegal pitu (spanish cows-milk cheese from asturias), fresh chervil s Read More …
Ingredients: 4 tablespoons spanish extra-virgin olive oil, 1 tablespoon sherry vinegar, salt to taste, 2 16-ounce cans spanish white asparagus, drained, 68 fresh white asparagus spears, trimmed and peeled, 1 orange, 2 ounces roncal (spanish sheeps-milk cheese from navarre), fresh edible flowers (optional), 1 teaspoon chopped chervil, for garnish METHOD: Whisk together the olive oil and vine Read More …
Ingredients: 8 ounces salt cod (see tip), 4 ripe plum tomatoes, 1 tablespoon spanish extra-virgin olive oil, plus more for drizzling, ¼ cup pitted black olives, 2 teaspoons thinly sliced scallion, salt to taste, 2 teaspoons minced chives METHOD: Put the cod in a large bowl, skin side up. Cover with water and refrigerate for 36 hours, changing the water at least 3 times to remove the salt. Dra Read More …
Ingredients: FOR THE SALAD, 1 cup dried french green lentils, ½ onion, ½ head of garlic, papery outer skin removed, 1 bay leaf, 2 tablespoons spanish extra-virgin olive oil, 1 teaspoon salt, ½ cup diced green bell pepper, ½ cup diced red bell pepper, ½ cup diced, seeded plum tomatoes, 1 shallot, diced, FOR THE DRESSING, 3 tablespoons spanish extra-virgin olive oil, 2 tablespoons sherry vinegar, 2 Read More …
Ingredients: 2 thick slices rustic bread (about 4 ounces), 6 tablespoons spanish extra-virgin olive oil, 6 ripe plum tomatoes, ½ garlic clove, peeled, ¼ teaspoon sweet pimentón (spanish smoked paprika), 1 tablespoon chopped fresh flat-leaf parsley, sea salt to taste, 1 tablespoon sherry vinegar, 1 green bell pepper, seeded and diced, 1 scallion, thinly sliced, 1 cup quartered green olives METH Read More …
Ingredients: 3 tablespoons spanish extra-virgin olive oil, 1 tablespoon sherry vinegar, sea salt to taste, ½ cucumber, 1 green bell pepper, seeded and minced, 1 ripe plum tomato, seeded and minced, 8 cherry tomatoes, halved, 1 ounce thinly sliced mojama (spanish salt-cured tuna loin), about 12 slices, 1 scallion, thinly sliced, fresh chervil sprigs METHOD: In a bowl, whisk together the olive Read More …
Ingredients: 8 medium artichokes, 1 bunch fresh flat-leaf parsley, 2 oranges, 4 tablespoons spanish extra-virgin olive oil, 1 tablespoon sherry vinegar, 4 cups frisée, sea salt to taste METHOD: Use a serrated knife to cut off the top half of each artichoke. Break off and discard all of the exterior leaves until you reach the pale green, tender center leaves. Pry apart the leaves with your fin Read More …
Ingredients: 4 ripe beefsteak tomatoes, 4 tablespoons spanish extra-virgin olive oil, sea salt to taste, 4 ripe plum tomatoes, 1 tablespoon pedro ximénez (px) vinegar, or spanish aged sherry vinegar, 8 ounces murcia al vino (red winesoaked spanish goat cheese), cut into ½-inch sticks, ½ cup empeltre olives or other good-quality black olives, pitted, fresh thyme sprigs, fresh chervil sprigs ME Read More …
Ingredients: FOR THE SOUP, 1 cucumber, peeled and chopped, 1 green bell pepper, seeded and chopped, 3 pounds ripe plum tomatoes, chopped, 2 garlic cloves, ¼ cup sherry vinegar, ¼ cup oloroso sherry, ¾ cup spanish extra-virgin olive oil, FOR THE GARNISH, 2 1-inch-thick slices of rustic bread, ¼ cup spanish extra-virgin olive oil, ½ cucumber, 12 cherry tomatoes, halved, sea salt to taste METHOD: Read More …
Ingredients: FOR THE SOUP, 1 tablespoon spanish extra-virgin olive oil, ½ cup diced spanish onions, 1 garlic clove, peeled and minced, 2 tablespoons dry white wine, preferably spanish txakolí, ¾ cup heavy cream, 3 ounces idiazábal (smoky-flavored basque sheeps-milk cheese), grated, ¾ cup flat mineral or filtered water, FOR THE GARNISH, 2 tablespoons spanish extra-virgin olive oil, 2 ounces wild Read More …
Ingredients: 1½ pounds blanched almonds, 6 cups flat mineral or filtered water, 2 garlic cloves, ¾ cup aged sherry vinegar, plus 1 tablespoon, 2½ cups spanish extra-virgin olive oil, plus 2 tablespoons, 3 slices of rustic bread, crusts removed, about 2 ounces, 4 fresh black figs, quartered, 4 tablespoons roughly chopped spanish marcona almonds, 1 tablespoon chopped chives METHOD: Put the blan Read More …
Ingredients: 1 tablespoon spanish extra-virgin olive oil, 1 large spanish onion, cut into ½-inch rings, 2 pounds veal bones, 1 3-pound chicken, cut into pieces, 1 8-ounce fresh (not smoked) ham hock, ½ pound carrots, 2 celery stalks, 1 large leek, halved and well rinsed, ½ pound ripe plum tomatoes, ¼ cup coarse sea salt, 10 egg whites METHOD: Heat the olive oil in a large sauté pan over mediu Read More …
Ingredients: ½ cup spanish extra-virgin olive oil, 2 garlic cloves, 3 large leeks (white parts only), cut into ½-inch rings and rinsed well, 2 large russet potatoes, peeled and cut into 1-inch cubes, sea salt to taste, 1 8-ounce cod fillet, cut into 4 pieces, 2 ounces jamón serrano (spanish cured ham), thinly sliced, 1 scallion (green part only), thinly sliced METHOD: Heat 2 tablespoons of th Read More …
Ingredients: FOR THE SOUP, 1 pound ripe plum tomatoes, quartered, 1 garlic clove, peeled, 2 tablespoons sherry vinegar, ¼ cup spanish extra-virgin olive oil, plus 2 tablespoons, 2 slices stale rustic bread, crusts removed, cut into chunks, about 1 ounce, sea salt to taste, FOR THE GARNISH, 2 tablespoons spanish extra-virgin olive oil, 1 tablespoon sherry vinegar, 2 hard-boiled eggs, peeled and ha Read More …