Recipes

Cordoban-Style Tomato and Bread Soup

Cordoban-Style Tomato and Bread Soup

Couverts6
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Equipment

  • Food processor

Ingredients

Instructions

  • In a food processor, combine the bread slices, chopped tomatoes, green and red bell peppers, and water.
  • Process until smooth.
  • Strain the mixture through a fine-mesh strainer into a large bowl, pressing to extract the liquid.
  • Discard the solids.
  • In a small bowl, whisk together the olive oil and vinegar, then stir it into the soup.
  • Cover the bowl and refrigerate the soup for at least 2 hours, or overnight, to chill and allow the flavors to meld.
  • Before serving, taste the soup and adjust the seasoning with more vinegar or salt if needed.
  • Pour the chilled soup into individual bowls and garnish each serving with finely chopped hard-boiled egg and thin strips of Serrano ham or prosciutto, if desired.

Notes & Wine Advice

Wine Advice:
Pair this flavorful soup with a chilled Spanish fino or manzanilla sherry for an authentic Andalusian experience.

Nutrition values

Calories: 240 kcal | koolhydraten: 19 g | Eiwitten: 5 g | Vet: 17 g | Suiker: 8 g
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Course; Appetizer / Soup
Cuisine; European / Spain

Andalusian-Style Tomato Gazpacho

Andalusian-Style Tomato Gazpacho

Couverts6
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Equipment

  • Food processor

Ingredients

  • 2½ pounds very ripe tomatoes quartered
  • 2 garlic cloves coarsely chopped
  • 1 medium red bell pepper coarsely chopped (about ¾ cup)
  • One 2-inch chunk country bread, crust removed
  • 2 tablespoons sherry vinegar or red wine vinegar
  • 2 teaspoons salt
  • ½ teaspoon ground cumin optional
  • 1 teaspoon sugar
  • ½ cup mild extra-virgin olive oil
  • Finely chopped red and green bell peppers for garnish (optional)

Instructions

  • In a food processor, combine half of the tomatoes, all of the garlic, coarsely chopped pepper, bread, vinegar, salt, cumin, and sugar.
  • Process until smooth.
  • With the motor running, gradually add the remaining tomatoes and blend until smooth.
  • Slowly drizzle in the olive oil until fully incorporated.
  • Strain the mixture through a fine-mesh strainer into a medium bowl, pressing with the back of a ladle to extract as much liquid as possible.
  • Discard the solids.
  • Cover the bowl and refrigerate the gazpacho for at least 2 hours, or overnight, to chill and allow the flavors to meld.
  • Before serving, taste the gazpacho and adjust the seasoning with more vinegar or salt if needed.
  • If the soup is too thick, you can thin it with a bit of ice water.
  • Pour the chilled gazpacho into individual bowls and garnish with finely chopped red and green bell peppers, if desired.

Notes & Wine Advice

Wine Advice:
Pair this refreshing gazpacho with a crisp, dry Spanish white wine such as Albariño or a chilled rosé.

Nutrition values

Calories: 210 kcal | koolhydraten: 13 g | Eiwitten: 2 g | Vet: 17 g | Suiker: 8 g
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Course; Appetizer / Soup
Cuisine; European / Spain
Diets; Gluten-Free / Vegetarian

Valencia-Inspired Seafood and Vegetable Salad

Valencia-Inspired Seafood and Vegetable Salad

Couverts4
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Ingredients

  • 1 dozen medium mussels
  • ¼ pound cauliflower and/or broccoli cut into small florets
  • Salt
  • 1 teaspoon fresh lemon juice
  • 1 slice lemon
  • ½ pound cleaned squid or 1 pound uncleaned small squid with tentacles
  • 2 ounces baby eels angulas or mock baby eels (gulas), cleaned (optional)
  • 2 tablespoons finely chopped green bell pepper
  • 3 tablespoons finely chopped tomato
  • 1 tablespoon finely chopped scallion about 1 small
  • 1 garlic clove finely chopped
  • ½ cup slivered Spanish onion
  • 4 pitted black olives sliced
  • 1 tablespoon finely chopped dill or cornichon pickle

Dressing:

Instructions

  • Clean the mussels by soaking them in cold water for 30 minutes, scrubbing with a brush, and removing any beards.
  • Discard any cracked shells or mussels that do not close tightly.
  • In a skillet, cook the cauliflower in boiling salted water with lemon juice until crisp-tender.
  • Drain and set aside.
  • In the same skillet, cook the mussels in water with a lemon slice until they open.
  • Remove the meat from the shells and discard the shells.
  • Rinse the squid thoroughly, then cook in the skillet with the mussel liquid for about 2 minutes until just tender.
  • Cut into halves or rings if necessary.
  • In a medium bowl, combine the cauliflower, mussels, squid, baby eels (if using), bell pepper, tomato, scallion, garlic, onion, olives, and pickle.
  • Prepare the dressing by whisking together olive oil, lemon juice, mustard, and salt.
  • Fold into the salad.
  • Refrigerate the salad overnight and serve cold.

Notes & Wine Advice

Wine Advice:
Pair this seafood salad with a crisp, dry Spanish white wine such as Albariño or Verdejo.

Nutrition values

Calories: 185 kcal | koolhydraten: 10 g | Eiwitten: 16 g | Vet: 9 g | Suiker: 3 g
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Course; Fish / Main Course / Salad
Cuisine; European / Spain
Diets; Gluten-Free

Spanish-Inspired Eel Salad

Spanish-Inspired Eel Salad

Couverts2
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Ingredients

Instructions

  • Dry the eels well and place them in a salad bowl.
  • In a small bowl, whisk together the olive oil, red wine vinegar, mashed garlic, crushed chili pepper, chopped parsley, salt, and black pepper.
  • Pour the dressing over the eels and stir gently to combine.
  • Line a serving platter with lettuce leaves.
  • Spoon the dressed eels over the lettuce.
  • Refrigerate the salad for 30 minutes to 1 hour before serving.
  • It should be served cool, not cold.

Notes & Wine Advice

Wine Advice:
Pair this dish with a crisp, acidic white wine like Albariño or Txakoli to complement the delicate flavors of the eels.

Nutrition values

Calories: 210 kcal | koolhydraten: 2 g | Eiwitten: 15 g | Vet: 16 g | Suiker: 0.5 g
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Course; Appetizer / Fish / Salad
Cuisine; European / Spain
Diets; Gluten-Free

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
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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
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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
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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
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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
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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
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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