Recipes

Lobster and Endive Salad

Lobster and Endive Salad

This lobster and endive salad is a culinary masterpiece inspired by the renowned Zalacain restaurant in Madrid. With its tender lobster meat, crisp endive, and zesty dressing, it's a dish that delights the senses and elevates any meal.
Couverts4
Preparation 20 minutes
Preparation time:15 minutes
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Ingredients

  • 7 cups water
  • One 1¾-pound live lobster
  • 1 head endive
  • 1 sprig parsley for garnish

Dressing:

Instructions

  • In a large pot, bring 7 cups of water to a boil over high heat.
  • Carefully add the live lobster headfirst into the boiling water.
  • Cover the pot and boil for 15 minutes or until the lobster shell is bright red and the tail is curled.
  • Drain the lobster, reserving 2 tablespoons of the cooking liquid.
  • Transfer the lobster to a platter and let it cool.
  • In a small bowl, whisk together the extra-virgin olive oil, fresh lemon juice, reserved cooking liquid, salt, and freshly ground black pepper to create the dressing.
  • Separate the leaves of the endive and slice them lengthwise into very thin strips.
  • Once the lobster has cooled, remove the shell from everything but the small claws.
  • Optionally, reserve the green tomalley if desired.
  • Cut the lobster tail into ½-inch-thick slices and the rest into large chunks.
  • Use the small claws to decorate the dish, if desired.
  • Arrange the sliced endive on a serving platter or individual plates.
  • Arrange the lobster meat attractively on top of the endive.
  • Pour the dressing over the lobster and endive, ensuring it’s evenly distributed.
  • Garnish with a sprig of parsley for a fresh touch.
  • Serve the lobster and endive salad immediately, allowing guests to enjoy the vibrant flavors.

Notes & Wine Advice

Wine Advice:
Pair this exquisite salad with a light, crisp white wine such as Chablis or Champagne to complement the delicate flavors of the lobster and endive.

Nutrition values

Calories: 200 kcal | koolhydraten: 5 g | Eiwitten: 15 g | Vet: 12 g | Suiker: 1 g
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Course; Fish / Main Course / Salad
Cuisine; European / Spain
Diets; Gluten-Free

Galician-Style Lobster Salad

Galician-Style Lobster Salad

Salpicon de Lubrigante a la Gallega
This Galician-style lobster salad is a flavorful and refreshing dish that showcases the delicate taste of lobster with the bold flavors of paprika and garlic. Perfect for a special occasion or a summer meal, this salad is sure to impress.
Couverts4
Preparation 30 minutes
Preparation time:15 minutes
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Ingredients

Instructions

  • In a large pot, bring the bottled clam juice and water to a boil over high heat.
  • Carefully add the live lobsters headfirst into the boiling liquid.
  • Cover the pot and boil for 15 minutes or until the lobster shells are bright red and their tails are curled.
  • Remove the lobsters from the pot, reserving 2 tablespoons of the cooking liquid.
  • Transfer the lobsters to a platter and let them cool.
  • Once cooled, remove the shells from everything but the small claws.
  • Optionally, reserve the green tomalley if desired.
  • Coarsely chop the lobster meat and place it in a medium bowl.
  • Add the unshelled claws, chopped parsley, hard-boiled egg, chopped onion, and chopped pimiento, stirring to combine.
  • Dissolve the Spanish smoked paprika in the reserved 2 tablespoons of cooking liquid.
  • In a mortar or mini-processor, mash the garlic, then stir in the paprika mixture.
  • In a small bowl, whisk together the extra-virgin olive oil, white wine vinegar, salt, and garlic-paprika mixture.
  • Fold the dressing into the lobster mixture until well combined.
  • Taste and adjust seasoning if necessary.
  • Serve the Galician-style lobster salad at room temperature or refrigerate it for at least 2 hours before serving cold.

Notes & Wine Advice

Wine Advice:
Pair this Galician-style lobster salad with a crisp, acidic Albariño wine to complement the flavors of the seafood and the vibrant dressing.

Nutrition values

Calories: 280 kcal | koolhydraten: 7 g | Eiwitten: 25 g | Vet: 16 g | Suiker: 2 g
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Course; Fish / Main Course / Salad
Cuisine; European / Spain
Diets; Gluten-Free

Galician Lobster and Watercress Salad

Galician Lobster and Watercress Salad

This Galician lobster and watercress salad is a true culinary delight, showcasing the flavors of the region with its fresh seafood and vibrant greens. The combination of tender lobster meat, creamy potatoes, and peppery watercress, all dressed in a zesty herb-infused dressing, creates a dish that is both elegant and satisfying.
Couverts4
Preparation 30 minutes
Preparation time:30 minutes
Deel op Facebook Print Recipe

Ingredients

Instructions

  • In a large pot, bring the clam juice and water to a boil over high heat.
  • Carefully add the live lobsters headfirst into the boiling liquid.
  • Cover the pot and boil for 15 minutes or until the lobster shells are bright red and their tails are curled.
  • Remove the lobsters from the pot, transfer them to a platter, and let them cool.
  • Once cooled, remove the shells from the tails and claws, and cut the tail into ½-inch-thick slices.
  • Cut the remaining lobster meat into large chunks.
  • Optionally, reserve the red coral (eggs) if desired.
  • In a medium saucepan, place the potatoes and turnips with cold water to cover, and add salt.
  • Cover the saucepan and bring to a simmer over low heat.
  • Cook for about 20 minutes or until the potatoes and turnips are tender when pierced with a knife.
  • Drain and let them cool slightly before peeling and cutting them into ½-inch slices.
  • Finely chop enough watercress to make 3 tablespoons.
  • In a mortar or mini-processor, mash the garlic, peppercorns, watercress, mint, and â…› teaspoon salt.
  • Stir in the Dijon mustard and lemon juice, then transfer the mixture to a small bowl.
  • Add the olive oil and whisk until well combined.
  • Adjust the seasoning to taste.
  • Arrange the remaining watercress on a serving platter.
  • Scatter the thinly sliced radishes over the watercress and season with salt.
  • Place the lobster meat in the center of the platter.
  • Arrange the sliced potatoes and turnips around the edge.
  • Finally, pour the dressing over the salad and serve immediately.

Notes & Wine Advice

Wine Advice:
Pair this exquisite Galician dish with a crisp Albariño wine to complement the flavors of the lobster and watercress.

Nutrition values

Calories: 450 kcal | koolhydraten: 25 g | Eiwitten: 30 g | Vet: 25 g | Suiker: 5 g
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Course; Fish / Main Course
Cuisine; European / Spain
Diets; Gluten-Free

Creamy White Bean Salad with Pickled Herring

Creamy White Bean Salad with Pickled Herring

This creamy white bean salad with pickled herring offers a delightful blend of textures and flavors, with the creamy beans balancing the bold flavor of the pickled herring. It's a simple yet satisfying dish that can be enjoyed as a refreshing appetizer or a light meal.
Couverts4
Preparation 10 minutes
Preparation time:2 hours
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Ingredients

  • ½ pound dried white beans sorted and washed
  • 1 large scallion finely chopped
  • 2 pickled herring fillets chopped, with their liquid

Instructions

  • Place the dried white beans in a medium saucepan and cover them with cold water.
  • Let the beans soak overnight.
  • Drain the soaked beans and rinse them under cold water.
  • Return the beans to the saucepan and cover them with fresh cold water.
  • Bring the water to a boil over high heat, then reduce the heat to low, cover the saucepan, and simmer the beans for 1.
  • 5 to 2 hours, or until they are just tender.
  • Drain the cooked beans and let them cool slightly.
  • In a medium bowl, combine the cooked white beans, finely chopped scallion, and chopped pickled herring, along with their liquid.
  • Allow the flavors to meld for about 10 minutes before serving at room temperature.
  • Alternatively, refrigerate the salad for at least 2 hours to serve it cold.
  • Serve the creamy white bean salad with pickled herring as a delicious appetizer or light meal.

Notes & Wine Advice

Wine Advice:
Pair this savory salad with a light-bodied, crisp white wine such as Sauvignon Blanc or Grüner Veltliner to complement the flavors of the pickled herring and creamy white beans.

Nutrition values

Calories: 250 kcal | koolhydraten: 30 g | Eiwitten: 15 g | Vet: 7 g | Suiker: 2 g
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Course; Appetizer / Fish / Salad
Cuisine; European / Spain
Diets; Gluten-Free

Grilled Mackerel with Fresh Tomato and Pepper Salsa

Grilled Mackerel with Fresh Tomato and Pepper Salsa

This grilled mackerel with fresh tomato and pepper salsa is a delightful dish bursting with Mediterranean flavors. The tender, flaky mackerel pairs perfectly with the vibrant salsa, creating a deliciously satisfying meal.
Couverts4
Preparation 15 minutes
Preparation time:10 minutes
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Ingredients

Instructions

  • In a small bowl, whisk together 4 tablespoons of extra-virgin olive oil, vinegar, salt, pepper, and sugar until well combined.
  • Add the thinly sliced onion and diced green bell pepper to the dressing, stirring to coat them evenly.
  • Set the salsa aside at room temperature.
  • Brush the cleaned mackerel with the remaining 1 tablespoon of olive oil on both sides.
  • Preheat the barbecue grill or broiler rack to about 4 inches away from the heat source, or heat a stovetop griddle until smoking hot.
  • Grill or broil the mackerel, turning once, until browned on the outside and just cooked through, about 10 minutes per inch of thickness.
  • While the fish is cooking, add the diced tomatoes to the salsa and gently fold to combine.
  • Once the mackerel is cooked, carefully fillet the fish and arrange the fillets on a serving platter or individual dishes.
  • Spoon the fresh tomato and pepper salsa generously over the grilled mackerel fillets.
  • Serve the grilled mackerel topped with tomato and pepper salsa immediately, while still hot.

Notes & Wine Advice

Wine Advice:
Pair this flavorful dish with a crisp, dry white wine such as Sauvignon Blanc or Albariño to complement the freshness of the salsa and the richness of the mackerel.

Nutrition values

Calories: 300 kcal | koolhydraten: 10 g | Eiwitten: 25 g | Vet: 18 g | Suiker: 6 g
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Course; Fish / Main Course
Cuisine; European / Spain
Diets; Gluten-Free

Catalan Xató Salad with Escarole, Tomato, Anchovy, and Black Olives

Catalan Xató Salad with Escarole, Tomato, Anchovy, and Black Olives

This Catalan Xató salad celebrates the flavors of the region with its unique combination of ingredients, from the nutty hazelnuts to the smoky dried chili peppers and briny anchovies. Tossed with a vibrant Xató dressing, this salad is a feast for the senses, offering a harmonious blend of textures and flavors.
Couverts4
Preparation 30 minutes
Preparation time:5 minutes
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Ingredients

Instructions

  • Preheat the oven to 350°F (175°C).
  • Arrange the hazelnuts on a baking sheet and toast them for about 5 minutes or until fragrant.
  • Remove from the oven and let them cool.
  • While the hazelnuts are toasting, place the dried red chili peppers in a small bowl with warm water to cover and let them soak until pliable, about 20 minutes.
  • In a food processor, combine the toasted hazelnuts, soaked dried red chili peppers (ñoras), or dried New Mexico chili (Anaheim), along with the coarsely chopped garlic, Spanish smoked paprika, and a pinch of salt.
  • Process until finely ground.
  • With the food processor running, gradually add in the extra-virgin olive oil and wine vinegar until the dressing is well combined and smooth.
  • Arrange the torn escarole leaves, grape or cherry tomatoes, black olives, anchovy fillets, and thinly sliced radishes on individual salad plates.
  • Spoon the Xató dressing generously over each portion of the salad.
  • Garnish with finely chopped fresh flat-leaf parsley for a pop of color and freshness.
  • Serve the Catalan Xató salad immediately as a flavorful appetizer, showcasing the bold flavors of Catalonia.

Notes & Wine Advice

Wine Advice:
Pair this vibrant salad with a bold red wine such as Tempranillo or Garnacha to complement the richness of the anchovies and the nuttiness of the hazelnuts.

Nutrition values

Calories: 280 kcal | koolhydraten: 10 g | Eiwitten: 8 g | Vet: 25 g | Suiker: 4 g
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Course; Appetizer / Nuts / Salad
Cuisine; European / Spain
Diets; Gluten-Free

Smoked Salmon and Avocado Salad with Pomegranate

Smoked Salmon and Avocado Salad with Pomegranate

This delightful smoked salmon and avocado salad with pomegranate seeds offers a harmonious blend of flavors and textures. The creamy avocado cubes, sweet bursts of pomegranate seeds, and savory smoked salmon slices create a palate-pleasing experience with each bite. Drizzled with a tangy sherry vinegar dressing and garnished with fresh mint, this salad is not only visually appealing but also bursting with freshness and sophistication.
Couverts4
Preparation 15 minutes
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Equipment

  • Large mixing bowl
  • Small bowl

Ingredients

Instructions

  • In a small bowl, whisk together the extra-virgin olive oil, sherry vinegar (or red wine vinegar), salt, and freshly ground black pepper to make the dressing.
  • In a large mixing bowl, gently fold together the cubed avocados, chopped scallion, and pomegranate seeds.
  • Pour the prepared dressing over the avocado mixture and toss gently to coat evenly.
  • Arrange the lettuce leaves on a serving platter or individual plates.
  • Spoon the dressed avocado salad onto the center of the lettuce leaves.
  • Top the salad with thinly sliced smoked salmon.
  • Garnish with fresh mint sprigs for an added burst of flavor and presentation.
  • Serve the smoked salmon and avocado salad immediately as a refreshing appetizer or light meal.

Notes & Wine Advice

Wine Advice:

Pair this elegant salad with a light-bodied white wine such as Chardonnay or Pinot Grigio to complement the richness of the smoked salmon and the creaminess of the avocado.

Nutrition values

Calories: 320 kcal | koolhydraten: 12 g | Eiwitten: 15 g | Vet: 25 g | Suiker: 3 g
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Course; Appetizer / Fish / Salad
Cuisine; European / Spain
Diets; Gluten-Free

Citrus-Infused Salt Cod Salad, Granada Style

Citrus-Infused Salt Cod Salad, Granada Style

This citrus-infused salt cod salad, inspired by the flavors of Granada, offers a tantalizing blend of textures and aromas. The combination of tender salt cod with juicy oranges, savory sun-dried tomatoes, and briny olives creates a dish that is both vibrant and satisfying. Garnished with hard-boiled eggs and seasoned with Spanish smoked paprika, this salad is a celebration of Mediterranean flavors.
Couverts4
Preparation 40 minutes
Preparation time:10 minutes
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Equipment

  • medium bowl
  • Paper towels
  • medium skillet
  • large serving bowl

Ingredients

Instructions

  • Place the dried salt cod in a medium bowl and cover with cold water.
  • Refrigerate for 24 to 36 hours, changing the water several times, until the cod is rehydrated and no longer tastes salty.
  • Drain and pat dry with paper towels.
  • In a medium skillet, heat 2 tablespoons of olive oil over medium heat.
  • Add the rehydrated cod and cook, turning once, until tender.
  • Transfer the cooked cod to a plate lined with paper towels and let it cool slightly.
  • Once cooled, shred the cod using your fingers.
  • In a large serving bowl, combine the quartered oranges, chopped sun-dried tomatoes, diced onions, minced garlic, and sliced black olives.
  • Arrange the shredded cod on top of the salad mixture in the serving bowl.
  • Drizzle the salad with extra-virgin olive oil and red wine vinegar according to your taste preference.
  • Sprinkle the Spanish smoked paprika over the salad for an added burst of flavor and vibrant color.
  • Garnish the salad with quartered hard-boiled eggs.
  • Serve the citrus-infused salt cod salad at room temperature as a refreshing appetizer, allowing the flavors to meld together for a delightful culinary experience.

Notes & Wine Advice

Wine Advice:
Try pairing this vibrant salad with a crisp, dry rosé wine to complement the citrus notes and enhance the overall dining experience.

Nutrition values

Calories: 280 kcal | koolhydraten: 20 g | Eiwitten: 25 g | Vet: 12 g | Suiker: 8 g
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Course; Appetizer / Fish / Salad
Cuisine; European / Spain
Diets; Gluten-Free

Fresh Mediterranean Cod and White Bean Salad

Fresh Mediterranean Cod and White Bean Salad

This Mediterranean-inspired salt cod salad with sweet onion and eggs offers a delightful combination of textures and flavors, from the tender cod to the sweet caramelized onion and creamy hard-boiled eggs. It's a hearty and satisfying dish, perfect for lunch or dinner
Couverts4
Preparation 30 minutes
Deel op Facebook Print Recipe

Ingredients

Instructions

  • Rinse the fresh cod fillets under cold water and pat dry with paper towels.
  • Cut the fillets into bite-sized pieces.
  • In a large mixing bowl, combine the cod pieces, white beans, sliced red onion, diced tomatoes, and sliced olives.
  • In a small bowl, whisk together the extra-virgin olive oil, red wine vinegar, chopped parsley, salt, and pepper to make the dressing.
  • Pour the dressing over the salad ingredients and gently toss until everything is evenly coated.
  • Cover the bowl with plastic wrap and refrigerate for at least 1 hour to allow the flavors to meld.
  • Serve the salad chilled as an appetizer or a light main course.
  • Enjoy with a glass of your favorite white wine!

Notes & Wine Advice

Wine Advice:

A crisp Sauvignon Blanc or a light Pinot Grigio would complement the flavors of this dish excellently.

Nutrition values

Calories: 250 kcal | koolhydraten: 15 g | Eiwitten: 20 g | Vet: 12 g | Suiker: 2 g
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Course; Appetizer / Fish / Salad
Cuisine; European / Mediterranean / Spain
Diets; Gluten-Free / Vegetarian

Andalusian Style Tuna and Red Pepper Salad

Andalusian Style Tuna and Red Pepper Salad

Enjoy this vibrant Andalusian Style Tuna and Red Pepper Salad as a refreshing side dish, perfectly complementing any meal or as an accompaniment to Andalusian fried fish.
Couverts4
Preparation 30 minutes
Preparation time:40 minutes
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Equipment

  • oven
  • roasting pan
  • deep bowl
  • medium bowl
  • Small bowl

Ingredients

Instructions

  • Preheat the oven to 550°F (or the highest setting).
  • Place the peppers in a roasting pan and bake, turning once, for 30 to 40 minutes or until charred.
  • Transfer the roasted peppers to a deep bowl, cover tightly with foil, and let sit for 15 minutes.
  • Peel, core, and seed the peppers, reserving the juices in a medium bowl.
  • Cut the roasted peppers into ¾-inch strips and place them in the bowl with the pepper juices.
  • Add the drained tuna, sliced tomatoes, olives, and chopped parsley, then fold to combine.
  • In a small bowl, whisk together the olive oil, wine vinegar, sugar, and salt.
  • Gently fold this dressing into the salad.
  • Refrigerate the salad overnight to allow the flavors to meld.
  • Serve cold or at room temperature.

Notes & Wine Advice

Wine Advice:

Pair with a light-bodied Spanish white wine like Albariño for a delightful accompaniment.

Nutrition values

Calories: 220 kcal | koolhydraten: 10 g | Eiwitten: 15 g | Vet: 15 g | Suiker: 5 g
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Course; Fish / Salad / Side Dish
Cuisine; European / Spain
Diets; Gluten-Free