Allioli and more

What You'll Need Preparation time: 60 minutes Ingredients for 6 people 1 kg cockles. 2 cuttlefish. 700 g bomba rice. 2 onions. 4 cloves of garlic. 3 tablespoons of homemade tomato sofrito. a few threads of saffron. 2 to 2 1/4 liters of fish stock. 100 ml dry white wine. salt. olive oil. Preparation For making the fish stock, you'll find the recipe here . Rinse the cockles well and steam them until they open. In a large pot with a drizzle of oil, fry the cuttlefish cut into small cubes. Take them out and set aside. In the same oil (add a bit more if needed), fry the onions and garlic, both finely chopped. Pour in the wine and let it cook off, then add the tomato sofrito and the saffron threads (lightly toasted first in a dry pan). Return the cuttlefish to the pot and let everything cook together for another 5 minutes. Add the cockles and half of the stock. Toss in the rice and cook for the time recommended on the package. After eight minutes o...

This is a salad we've all made countless times. It welcomes all sorts of ingredients and comes together quickly. What I'm sharing here is another way to present it. It's perfect for packing in your lunch box the next day. Ingredients for 4 people tuna in olive oil. 4 small cups of rice. 1/4 kg of green beans. 2 salad tomatoes. 2 red peppers. salt. olive oil. Preparation Wash and cut the peppers lengthwise from top to bottom. With a knife, remove the seeds and white membranes inside (they can be bitter). Roast them in the oven on a baking tray with a few drops of oil and salt. When they look nicely roasted, take them out and set aside. Cut the green beans into small pieces and boil them al dente in lightly salted water. Drain and let them cool down. Cook the rice according to the package instructions, and once it's done, cool it down under running water. Set aside. Flake the tuna and dice the tomatoes, then mix them together with the rice an...

Ingredients One lamb shoulder, about 1 kg. 8 to 10 small onions. One head of garlic. Two or three potatoes. Two carrots. One red bell pepper. Two small eggplants. Dried prunes. Cherry tomatoes. Salt. Freshly ground black pepper. Two tablespoons of pork lard. Meat broth. 120 ml of rancio wine. A handful of pine nuts, toasted in a dry pan. Preparation Start by heating your oven to 170ºC, no fan, with heat from top and bottom. Cut the shoulder into four pieces, season well with salt and pepper, then place it in a roasting pan with the inner side facing up. Add the peeled and sliced garlic, the peeled small onions, and a couple of spoonfuls of broth. Pop it in the oven and let it roast for an hour and fifteen minutes. Every now and then, baste the meat with the pan juices to keep it moist. While the lamb's cooking, get your vegetables ready. Slice the eggplants into thick rounds, salt them generously, cover, and let them sit for a few minutes so they release their bitter juices. Peel t...

Ingredients serves 4 200g pasta (large ridged macaroni works nicely) two small heads of lettuce two medium sweet potatoes two firm, ripe salad tomatoes salt extra virgin olive oil balsamic vinegar glaze 16 anchovies in oil Preparation Peel the sweet potatoes and dice them into bite-sized pieces. Place them on a microwave-safe dish, sprinkle with a pinch of salt and drizzle with oil, then cover with parchment paper. Microwave on high until they're tender and cooked through. Cook the pasta according to package directions, then rinse under cold water to cool it down. Dice the tomatoes and season them with a little salt. Tear the lettuce into smaller pieces. In a large bowl, toss everything together — the lettuce, cooled pasta, diced tomatoes, and sweet potato chunks. Divide among serving plates and top each portion with four anchovies. Dress with a bit more salt if needed, a few drops of balsamic vinegar glaze, and a good drizzle of olive oil. Enjoy!

This works beautifully alongside a fresh salad or as part of an appetizer spread with some good toasted bread. Ingredients 2 boneless salmon fillets. 3 cups of salt. 1.5 cups of sugar. 1 spring onion. 1 clove of garlic. extra virgin olive oil. freshly ground black pepper. 1 tablespoon of lemon juice. chopped parsley. a pinch of herbes de Provence. Preparation Start by placing the fish — cleaned and free of bones — skin-side down in a glass dish. If you have one, set it on a small rack so the liquid can drain away properly. Mix the salt and sugar together, then cover the salmon completely with this mixture. Tuck it into the fridge and let it cure for a full 24 hours. Once the time is up, rinse the fish thoroughly under cold water and pat it completely dry — you don't want any moisture lingering. Slice it into thin fillets and arrange them back in a clean glass dish, skin-side down. Keeping the skin on helps preserve the salmon for several day...

These little onions are perfect alongside red meats, beef, or pork. The sweetness from the sugar paired with the rich aroma of Port wine makes them truly special. Ingredients 1 kg pearl onions. 200 g sugar. 100 g butter. 200 ml Port wine. Preparation Start by placing the onions, still in their skins, in a pot of cold water. Bring it to a boil and let them cook for 10 minutes. Drain the water and let them cool down just enough to handle. Now peel them... Put the peeled onions in a deep skillet with the butter and sugar. Once they start to caramelize and turn golden, pour in the Port wine. Let everything simmer gently for another 20 minutes over low heat... Serve them hot right next to your meat, spooning that glossy sauce over everything. Enjoy!

ingredients for 4 people 1 liter of chicken broth. 16 galets (Christmas soup pasta shells). 3 whole eggs. 2 tablespoons grated Parmesan cheese. salt. freshly ground black pepper. preparation First thing, skim off any fat floating on top of your broth. Pour the broth into a pot, set it over the heat, and cook the pasta until it's just right — not too soft, not too firm. Once the pasta's cooked, fish it out of the broth and set it aside in a bowl of cold water so it doesn't dry out... In a separate bowl, whisk the eggs with the grated cheese, and season with salt and pepper... Now, pour this egg mixture slowly into the boiling broth, cook for another two minutes over low heat, and keep stirring constantly with a hand whisk — this is what gives the soup that lovely, silky texture. Add the pasta back into the broth and serve piping hot in individual bowls... Enjoy!

ingredients for three people 300g potatoes, peeled and cleaned. 150g pumpkin, peeled and deseeded. 150g white sausage (botifarra blanca). 4 spring garlic cloves. salt. freshly ground black pepper. extra virgin olive oil. you'll also need: 150g Iberian or cured ham, sliced paper-thin. sesame seeds. preparation - Start by slicing the potato and pumpkin into rounds. Cover them with water, add a pinch of salt, and cook until they're tender all the way through. - Drain the water, drizzle with a bit of oil and season with salt, then mash with a fork. Don't worry about making it perfectly smooth — a bit of texture is better, actually. - Meanwhile, in a dry pan with no oil at all, toast the ham slices . - Keep them in the pan until they turn crispy and golden. - Set the crispy ham aside. - In the same dry pan, toast the sesame seeds until fragrant, then set them aside too. - Cut the white sausage into small cubes and fry them gently with the chopped spring garlic. - Add this mix...

Once you try these, you won't be able to stop eating them! Ingredients for 20 to 25 pieces 2 eggplants. 100g goat cheese roll. 250g cream cheese (like Philadelphia). 100g ham, diced very finely. heavy cream. salt. extra virgin olive oil. flour for coating. 2 whole eggs. breadcrumbs. Preparation Slice the eggplants into rounds about 1/2 cm thick. Sprinkle them with salt and leave them in a covered bowl for 30 to 40 minutes. This draws out the bitter juices. Drain off the liquid, squeeze the slices gently, and set them aside. In a bowl, mash the goat cheese with a fork. Mix in the cream cheese and the diced ham, adding heavy cream bit by bit. Start with just a little and keep adding until you get a smooth filling that holds its shape but isn't runny. Place a teaspoonful of the cheese mixture on one eggplant slice, then top with another slice to make a little sandwich. Keep going until you've paired them all up. Now coat each sandwich i...

Ingredients two rectangular sheets of puff pastry 1 egg yolk beaten with a splash of milk 200gr goat cheese log 3 onions 50gr butter 20gr sugar 60cc Port wine salt and freshly ground black pepper Preparation To caramelize the onions : Peel the onions and slice them thinly. Fry them in a pan with the butter over low heat until they start taking on some color... Then add the sugar, a pinch of salt and pepper, and the Port wine. Keep cooking for a few more minutes. Remove from heat and set aside... Roll out the puff pastry and cut it into squares. I made 12 from each sheet, which gave me 24 little tartlets. Place each pastry square into a muffin tin, add a piece of cheese on top in the center, then fold the four corners toward the middle and brush with the egg yolk wash... Pop them in the fridge while you preheat the oven to 190°C, with heat from top and bottom. Bake until the pastry turns golden... And to finish, spoon some of that caramelized onion right on top of the cheese... For the ...