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Salmoreig or Salmorejo

Salmoreig, or salmorejo as some call it, is a cold soup that's been cooling us down for generations. You make it with raw tomatoes, bread, oil, and a splash of vinegar. Simple ingredients that somehow become something quite special when you blend them together. Ingredients for 4 people 1.5 kg ripe tomatoes. 100g bread (a day or two old works best). 1 clove of garlic (peeled, with the green shoot removed). 100ml extra virgin olive oil. 200ml cold water. 1 tablespoon white wine vinegar. salt. 4 hard-boiled eggs. serrano or ibérico ham (sliced very thin). Preparation Wash and peel the tomatoes without blanching them first. Just use a good peeler or a sharp knife. Cut out the seeds and set the flesh aside. Soak the bread in the cold water until it softens up nicely. Put the tomatoes in a large bowl along with the garlic, oil, salt, soaked bread, and vinegar. Blend everything until you get a smooth, creamy sauce. Taste it and add more salt if needed, then p...

Soupy Rice with Prawns and Clams



ingredients

for 6 people
  • 600g clams.
  • 12 large prawns, peeled.
  • 300g bomba rice.
  • 2 garlic cloves.
  • 1 onion (100g).
  • 100g leek.
  • approximately 1.5 liters of fish stock.
  • salt.
  • extra virgin olive oil.

 

preparation

You can use the prawn shells and heads to make a quick stock and add it to the fish stock you already have on hand.
Clean the clams well and open them in a covered pot with a splash of water. Once they've opened up, take them off the heat and set them aside.
In a good glug of olive oil (about 50cc), sauté the onion, garlic, and leek, all finely chopped.
When the sofrito starts to turn golden and soft, add the rice and let it toast lightly for a minute or so. Then pour in the stock, which should be just about to boil.
Cook over high heat, stirring now and then, for 16 to 18 minutes.
About 3 minutes before the rice is done, add the clams (without their shells, though you can leave one in each serving for presentation) and the prawns.
Serve this right away while it's still piping hot.

Enjoy!


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