MUSSELS WITH RICE
Ingredients Preparation: Wash the mussels thoroughly under water. Use a scrubbing brush to rub them carefully to completely remove all debris and sand. Also, pull and cut off the “beard” from their centre. Place the olive oil in a large pan over medium heat and sauté the onions for 2-3’, until softened. Add the garlic, […]
GREEK STUFFED CALAMARI
Ingredients: Preparation: Clean and wash the calamari thoroughly. Slice the head off and sauté them in a pot with some olive oil.Add the finocchio, garlic, onion, rice and add 200ml of the fish stock and 100ml of tomato paste. Simmer for about 15 minutes.Add the chopped spinach and chard and cook for 2 minutes.When ready, remove […]
MEDITERRANEAN TOMATO RICE WITH FRESH CHEESE
Ingredients: Preparation: Place a pot over medium to high heat and roast the tomatoes for about 35 minutes with the sugar and salt. When ready, remove from heat, drain and mash them. Place another pot over medium to high heat and sauté the onion, garlic and fennel seeds in olive oil. Add the rice and […]
STUFFED VEGETABLES WITH HERBS AND PINE NUTS
Ingredients for 6 portions For baking mixture Preparation: Prepare the tomatoes and zucchinis for stuffing, by cutting a slice from the side of the stem and then use a spoon to scoop their flesh, which you will then chop finely and put aside. After cutting a slice from the stem-side of the peppers, remove and […]
VALENCIAN PAELLA
Ingredients for four people: Preparation: Cut the chicken and the rabbit into 10 regular pieces each and salt them. Put the oil to heat in the pan and slowly fry the chicken and the rabbit pieces. Once the meat is fried, add the vegetables. Then add the garlic, paprika and tomato. Then add 1-2 litres […]
ARROZ A BANDA
Ingredients for 4 people: Preparation: Clean the fish and prepare the fumet with the bones, reserving its meat. Clean the prawns and prepare a red broth with the heads, reserving the meat. Divide the potato into four portions. Then, put the red broth to cook, which we will then mix with the fumet and let […]
