E RECETAS I

GAZPACHO

Ingredients (4 servings)

2 kgs ripe red tomatoes
2 green peppers
2 cloves of garlic
1 small cucumber
1 1/2 glass olive oil
1/2 glass of vinegar
Salt

PREPARATION

Clean and slice the tomatoes, peppers, garlic and cucumber (previously peeled), and place in a large bowl. Add the oil, vinegar and salt and beat with a mixer. Once it’s gone through the mixer, pass mixture through a food mill to remove the skin and seeds

left from the tomatoes and peppers. Salt to taste.
Add as much water as necessary depending on whether you will be drinking or eating it with a spoon.

Chill thoroughly before serving. If serving as a side dish, finely chop some cucumber, green peppers, tomatoes, hard-boiled eggs, breadcrumbs, etc... to offer to each person as the garnish.

We recomend you serve it very cold in a large bowl and, for each person, place separate small bowls and individual small plates for the garnish.

TORTILLA

Ingredients (4 servings)

1 kg potatoes
9 eggs
1 medium onion
Olive oil
Salt

PREPARATION
Cook potato pieces in a frying pan with oil and remove once they break easily upon the touch of a fork.

Beat the eggs in a bowl and add the potato/onion mix.

Drain away any excess oil that is left in the frying pan.
Mix the potato and eggs together and pour the mix into the hot frying pan.

Flatten the mixture, pressing it down in the pan, and cook for a few minutes at medium heat.

Put a plate over the mix and gently turn the tortilla over. Put the tortilla back on the frying pan and press down on the other side, to create the classic shape of the "Tortilla de patatas".
Turn the tortilla over several times. You'll find it gets heavier with each turn.

The Tortilla is ready when you pierce it in the middle with a knife and it comes out clean.

PAELLA

Ingredients (4 servings)

7 coffee cups of rice
3 cloves of garlic
3 ripe red tomatoes
1/2 glass olive oil
1/2 chicken cut into pieces
150 grs of cooked peas
6 shrimp

6 prawns
150 grs of squid (cut in slices)
250 grs of mussels
250 grs of clams
Saffron
Salt
Olive oil

PREPARATION
In a Paella pan with hot olive oil, sauté the grated tomatoes and minced garlic. Add the saffron and the pieces of chicken, and sauté until the chicken turns white.

Add rice and water (double the quantity of water than rice), the squid and peas and salt to taste. Let it boil for 5 minutes at high heat. Lower the heat and let it simmer 15 minutes covered. Before the rice is dry, add the mussels and clams previously cooked. Place the shrimp and the prawns over the rice for decoration.

When the rice is just right, remove from heat and let it stand for 5 minutes. One of the secrets of the Paella, apart from the quality of the rice, is handling the fire properly. The fire must be distributed evenly across the bottom of the paella pan. It is also important not to stir the rice once it starts boiling.