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Octopus and Vegetable Risotto

ingredients for 4 people 400g cooked octopus, cut into chunks. 350g arborio rice. 1 sweet onion. 4 garlic cloves. 2 small green peppers. 2 small red peppers. 1 potato. 1 carrot. 1 small zucchini. 100g green beans. 50g peas. 120ml dry white wine. 1 teaspoon sweet paprika. chopped parsley. salt and black pepper. 4 or 5 tablespoons extra virgin olive oil. 1.5 liters vegetable broth. grated Parmesan cheese. preparation Wash the vegetables and dice them into small cubes. In a small pot with salted boiling water, cook the green beans, potato, and carrot until just tender — they'll finish cooking later with the rice, so don't overdo them. In a deep, wide pan, heat the olive oil and sauté the onion and garlic until soft. Add the peppers and zucchini, stirring everything together. Once the sofrito is ready, pour in the wine and let the alcohol cook off for a minute or two. Then add the parboiled vegetables (well-drained), the octopus pieces, paprika, pe...

Lemon Tarts





ingredients

for 4 people

for the pastry:

  • 60g sugar.
  • 110g butter.
  • 1 egg.
  • 120g pastry flour.
  • 1 pinch of salt.

for the filling:

  • 125g sugar.
  • 2 small eggs.
  • 50g pastry flour.
  • 50cc lemon juice.
  • zest of 1/2 lemon, grated.

you'll also need:

  • powdered sugar.
  • individual tart molds about 10cm in diameter.
  • butter for greasing the molds.
  • parchment paper for the base of the molds.

preparation

Preheat your oven to 180°C, with heat from top and bottom or fan-assisted.
Grease the molds with a bit of butter and line the bases with parchment paper...
To make the pastry: Beat the butter with the sugar until they're well combined and creamy.
Add the egg and salt, then sift in the flour at the end.
Divide the pastry among the four molds. Don't fill them right to the top — you need to leave room for the lemon filling...
Pop them in the oven and bake for 12 minutes, or until the pastry just starts to turn a light golden color.
Take the molds out of the oven, but keep it on.
Now let's make the filling: Beat the eggs with the sugar, then stir in the lemon juice and zest. Sift in the flour last and mix it through.
Pour this lemon cream into the molds...
and put them back in the oven for another 15 minutes.
When they're done, take them out, turn them out of the molds, and let them cool completely on a wire rack.
Just before serving, dust them generously with powdered sugar...

Enjoy!

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