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Three-Color Roasted Pepper Terrine

The warm weather's here, which means it's time for salads and fresh dishes! Ingredients for 8 people yellow pepper mousse: 150g roasted yellow pepper. 120ml heavy cream. 2 whole eggs. salt. freshly ground black pepper. red pepper mousse: 150g roasted red pepper. same ingredients as the yellow pepper mousse above. green pepper mousse: 150g roasted green pepper. same ingredients as before. you'll also need: 1 rectangular glass loaf pan (24x12cm). olive oil for greasing the pan. parchment paper. cherry tomatoes and lettuce greens. Preparation To roast the peppers, you can follow the recipe here . Once done, peel them, remove the seeds, and set aside. Grease your loaf pan with olive oil, then cut a strip of parchment paper to fit inside the pan as shown in the photo. Brush the paper with oil too... Put the ingredients for the yellow pepper mousse in your blender or food processor. Blend until completely smooth. Season with salt an...

Rice with Rock Mussels

There's nothing quite like a good rice dish — affordable, satisfying, and when it turns out like this, absolutely delicious.


Ingredients for 4 people

  • 1 kg rock mussels.
  • 5 cups bomba rice.
  • 18 cups fish stock.
  • 1 large onion.
  • 5 garlic cloves.
  • 1 tablespoon tomato sofregit.
  • 1 teaspoon ñora pepper pulp.
  • Chopped parsley.
  • 1 small glass white wine.
  • Salt.
  • Olive oil.

Preparation

  1. Clean the mussels thoroughly and steam them open. Remove some of the shells — you don't need to take them all off. Set aside.
  2. Pour a generous glug of olive oil into a wide pot (the same one you'll cook the rice in). When it's hot, start with the chopped garlic and finely diced onion. Once they've softened, add the chopped parsley, ñora pulp, and your reserved mussels.
  3. Pour in the wine and let it reduce, then stir in the tomato sofregit.
  4. Add the measured rice to the pot and give it a good stir so it soaks up all that lovely sofregit. Pour in the boiling stock, give everything one more stir, and let it cook over high heat for 15 minutes.
  5. When the time's up, take the pot off the heat, cover it, and let it rest for another 5 minutes.
Enjoy!

Notes

I've used bomba rice here, but feel free to use whichever variety you prefer — just make sure to follow the cooking time on the package.


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