Allioli and more

ingredients for 6 people 500g bomba rice. 8 medium squid. squid ink. 1.5 liters fish stock. 100ml dry white wine. salt. extra virgin olive oil. garlic and parsley oil. for the garlic and parsley oil: 120g extra virgin olive oil. salt. 2 peeled garlic cloves. a good handful of chopped parsley. for the roasted onion soup: 1 large roasted onion (or 2 small ones). 1 potato (100g). 100g white of leek. 1/2 liter water. preparation - To make the oil: Chop the garlic and parsley very, very finely. Mix them with the oil and a pinch of salt, and set aside. - To make the onion soup: Roast the onion and clean it. - In a pan, sauté the leek until it starts to turn translucent. Add the peeled and sliced potato along with the roasted onion, cut into chunks. - Cook for about 10 minutes over low heat, then add the water. - Cover and simmer for 30 minutes. Check for salt, then blend and strain through a medium-fine sieve. Set aside. - Prepare the squid: Rinse them and cut each one, setting aside one lar...

ingredients 3 large eggs. A pinch of salt. 120g sugar. 220g Greek yogurt. Two tablespoons sweet liqueur. One teaspoon baking powder. 80g cake flour. you'll also need: 4 or 5 mandarins. 20g sugar. 20g butter. A 22 or 24 cm round NON-springform pan. Apple jelly for glazing the cake. preparation - Preheat the oven to 180°C, convection or top and bottom heat. - Meanwhile, put the sugar and butter in the pan. (I used an all-metal skillet that can go in the oven.) - Place it over medium heat and when the sugar starts to caramelize, add the peeled mandarins (remove as much of the white pith as you can), cut in half. Remove from heat. - Arrange them flat side down in the pan... - Prepare the batter: In a bowl, beat the eggs with the sugar and a pinch of salt. When they've gained some volume, add the yogurt and sweet liqueur, mixing well. Then, little by little, fold in the sifted flour and baking powder. - Pour the batter over the mandarins in the pan... - Slide it into the oven and b...

ingredients 3/4 liter of milk. Peel of one orange. 7 eggs. 200g sugar. for the caramel: 100g sugar. 1 tablespoon of water. you'll also need: 1 glass flan mold (1 liter capacity). preparation First, we'll make the caramel : Put the 100g of sugar and tablespoon of water in a small saucepan over the heat, and cook until the caramel is ready. Pour it into the mold, spreading it around the sides and bottom. Wash the orange and peel it, being careful not to take any of the white pith, as it's bitter. Put the orange peel and milk in a saucepan over the heat until it's just about to boil. Remove from the heat and let it steep for 10 minutes. After 10 minutes, remove the peel from the milk. In a separate bowl, beat the eggs with the sugar and pour the milk over them. Mix well. Strain again and pour into the mold. Preheat the oven to 190°C, with heat from top and bottom. Place a large baking dish with water in the oven for the water bath. When the oven reaches the desired tempera...

Ingredients For 4 people 400g brown lentils. 100g rice. Two garlic cloves. Three cooked octopus tentacles (250g). 12 cooked and peeled prawns. Two salad tomatoes. For the marinade: 8 tablespoons extra virgin olive oil. Freshly ground black pepper. 1 teaspoon sweet paprika. Salt. Preparation Cook the lentils and rice together in plenty of water with the unpeeled garlic cloves. - About 15 minutes before turning off the heat, add salt, then drain the water and let everything cool down. - Meanwhile, in a bowl, mix the oil with both types of pepper and a pinch of salt. - Slice the octopus tentacles into rounds and submerge them in the oil and pepper mixture, cover the bowl and pop it in the fridge for at least an hour. - Rinse the tomatoes and dice them finely, add a bit of salt and place them in a colander for a few minutes to let the excess water drain out. - In a large bowl, combine the lentils and rice, diced tomato, chopped prawns, and octopus rounds along with the peppery oil. - Put ...

ingredients for two people 400g monkfish in one piece (skinless and boneless). salt. freshly ground black pepper. extra virgin olive oil. for the filling: 250g fresh spinach. 60g sun-dried tomatoes in oil. one spring garlic. 150g sweet onion. salt. 100g fresh cheese (mató). to serve alongside: potatoes sliced into rounds. ripe, firm tomatoes. 500g baby onions. preparation - Drain the oil from the sun-dried tomatoes. - Cut them into small pieces. - Rinse the spinach, blanch it briefly, squeeze out the excess water, and chop it up. - Sauté it with the spring garlic cut into small pieces and the chopped sun-dried tomatoes. - Set it aside off the heat, and once it's cooled down, mix in the fresh cheese, mashing it with a fork. Set this filling aside. - Split the monkfish piece in half lengthwise, creating two fillets. - Spread the prepared filling onto one of the fillets. - Place the other fillet on top. - Tie it up with kitchen string and keep it in the fridge. - Meanwhile, peel the p...