• Place the cod in a medium bowl and cover it with cold water.
• Refrigerate for 24 to 36 hours, changing the water occasionally until it’s no longer overly salty.
• Drain and flake the cod.
• Prepare the Garlic and Saffron Aioli: In a large bowl, combine flour, baking powder, baking soda, onion, garlic, parsley, paprika, saffron, salt, and pepper.
• Stir in the flaked cod and mix well.
• Cover and let the mixture sit for 2 hours.
• Heat at least ¼ inch of olive oil in a medium skillet over medium-high heat (or use a deep fryer set at 375°F) until it browns a cube of bread quickly.
• Drop the batter by rounded tablespoons into the oil, spreading it into thin 2½-inch pancakes with the back of a spoon dipped in hot oil.
• Cook, turning once, until golden and crisp on both sides.
• Transfer the pancakes to paper towels using a slotted spatula to drain excess oil.
• Serve hot with Garlic and Saffron Aioli on the side.

• Heat 3 tablespoons of olive oil in a medium skillet over medium-low heat.
• Add the onion and parsley, cover, and cook, stirring occasionally, until the onion is tender.
• Stir in the smoked paprika.
• In a small bowl, whisk together the flour, water, sea salt, and baking powder.
• Add the onion mixture and chopped shrimp, stirring until well combined.
• Wipe out the skillet.
• Heat at least ¼ inch of olive oil in the skillet over medium-high heat or use a deep fryer set at 375°F.
• To check if the oil is ready, drop a small amount of batter; it should quickly brown.
• Spoon rounded tablespoons of the batter into the hot oil, spreading it into thin 2½-inch pancakes with the back of a spoon that has been dipped in hot oil.
• Cook, turning once, until golden and crisp on both sides.
• Transfer the cooked pancakes to paper towels using a slotted spatula to drain excess oil.

Preheat the Oven and Prepare Puff Pastry:

• Preheat the oven to 425°F with the rack in the upper position.
• Roll out the puff pastry to ⅛-inch thickness and cut into 12 (3-inch) rounds.
• Place them on a parchment-lined baking sheet and bake for approximately 7 minutes or until deeply golden.
• Set aside on the baking sheet.

Prepare Seafood and Protein:

• Slice the shrimp lengthwise into halves, then thinly into strips.
• Remove bones from frog legs (if using) and thinly slice the meat.
• Slice mushrooms lengthwise into thin strips.

Cook Seafood and Protein Mixture:

• In a medium skillet over medium heat, melt 2 tablespoons of butter.
• Add julienned scallion and shallots, cooking until softened.
• Increase heat to medium-high, add frog legs and shrimp, and cook for about 1 minute.
• Add mushrooms and cook for an additional 1 minute.
• Transfer to a plate, reserving the liquid.

Prepare the Sauce:

• In the same skillet, melt the remaining 1 tablespoon of butter over medium heat.
• Add sherry, stirring and scraping flavorful bits, and cook for a few seconds to reduce.
• Stir in broth and cream, reduce heat to low, and simmer, stirring constantly, until the sauce slightly thickens.

Combine and Fill the Pastry:

• Return the seafood and protein mixture to the skillet, increase heat to medium, and cook, stirring constantly, until most of the sauce is incorporated.
• Preheat the oven to 375°F.
• Return the puff pastries to the oven and bake for 10 to 15 minutes or until heated through.
• Split the pastry rounds horizontally and hollow out the center.
• Fill each bottom round with about 2 teaspoons of the seafood mixture and cover with the top round.

Serve:

• Serve the Seafood and Puff Pastry Parcels hot, savoring the exquisite flavors.

Preheat the Oven and Prepare Puff Pastry:

• Place an oven rack in the upper position and preheat the oven to 425°F.
• Roll the puff pastry to ⅛-inch thickness and cut into 12 (3-inch) rounds.
• Place them on a dampened cookie sheet and bake for about 7 minutes or until deeply golden.
• Reserve on the cookie sheet.

Prepare Seafood and Frog Legs (or Chicken):

• Cut the shrimp lengthwise into halves, then into thin strips.
• Remove and discard the bones from frog legs (if using) and cut the meat into long, thin strips.
• Cut mushrooms lengthwise into thin slices, then into thin strips.

Cook the Seafood and Frog Legs Mixture:

• Heat 2 tablespoons of butter in a medium skillet over medium heat.
• Add scallion and shallots, cooking until just softened.
• Increase heat to medium-high, add frog legs and shrimp, and cook for about 1 minute.
• Add mushrooms and cook for an additional 1 minute.
• Transfer to a plate, reserving the liquid.

Prepare the Sauce:

• Melt the remaining 1 tablespoon of butter in the skillet over medium heat.
• Add sherry, stirring and scraping up flavorful bits, and cook for a few seconds to reduce.
• Stir in broth and cream, reduce heat to low, and simmer, stirring constantly, until the sauce slightly thickens.

Combine and Fill the Pastry:

• Return the frog mixture to the skillet, increase heat to medium, and cook, stirring constantly, until most of the sauce is incorporated into the mixture.
• Preheat the oven to 375°F.
• Return the puff pastries to the oven and bake for 10 to 15 minutes or until heated through.
• Split the pastry rounds horizontally and hollow out the center to make room for the filling.
• Fill each bottom round with about 2 teaspoons of the frog and seafood mixture and cover with the top round.

Serve:

• Serve the Frog Legs and Shrimp Pastry Parcels hot, and savor the exquisite flavors.

Prepare the Sausage Filling:

• Heat 2 tablespoons of olive oil in a small skillet over medium heat.
• Add chopped onion and cook, stirring, until wilted and transparent (about 3 minutes).
• Add the finely chopped morcilla, mash with a wooden spoon, and remove from heat.
• Stir in the remaining 1 tablespoon oil, oregano, paprika, salt, and pepper.
• Ensure the mixture is well-seasoned.

Preheat the Oven:

• Preheat the oven to 450°F.

Roll and Fill the Puff Pastry:

• Roll out the puff pastry into a 9 x 3½-inch rectangle, approximately ⅛ inch thick.
• Place the morcilla mixture in a narrow strip down the center of the pastry.
• Brush the edge of one long side with water, bring the two sides up, and pinch to seal. (May be prepared ahead and refrigerated. )

Bake:

• Place the sealed puff pastry roll seam side down on a cookie sheet dampened with water.
• Bake for 7 minutes, then reduce the heat to 350°F and bake for an additional 4 minutes or until well browned.

Serve:

• Allow the puff pastry to cool slightly, then cut the roll crosswise into 1-inch slices.

Prepare the Salad:

• Follow the recipe for “Russian” Potato and Vegetable Salad.
• Prepare the cooking liquid and cook the shrimp until pink (about 2 minutes).
• Drain, discard the bay leaf, and let the shrimp cool.
• Remove the shells and set aside.

Preheat the Oven:

• Preheat the oven to 425°F.

Bake the Puff Pastry:

• Roll the puff pastry into a 6 x 5-inch rectangle.
• Place it on a dampened cookie sheet and prick it well with a fork, leaving a 1-inch border along the long edges.
• Bake for 15 minutes.
• Occasionally prick the center to prevent excessive puffing.
• Reduce the heat to 400°F and bake for an additional 5 minutes or until golden.
• Let it cool.

Prepare the Puff Pastry Shell:

• Split the pastry rounds horizontally and hollow out the center to create space for the filling.

Assemble the Dish:

• Fill each pastry shell with the prepared “Russian” Salad.
• Arrange the shrimp in rows over the top.
• Decorate the sides with thinly sliced pickles, pressing them into the salad to adhere.
• Replace the top round.
• If you’re not using the glaze, proceed to serve.

Optional Glaze (if using):

• In a small saucepan, soften the gelatin in ¼ cup of broth.
• Add the remaining ¾ cup broth and cook over low heat, stirring until the gelatin dissolves.
• Let the mixture cool and refrigerate until it thickens slightly.
• Spoon the glaze over the top of the pastry and refrigerate until set (not cold).

• Preheat the oven to 450°F with the oven rack in the upper position.
• Roll out the puff pastry to ⅛-inch thickness.
• Use a 2½-inch round scalloped-edge cookie cutter to create 12 rounds.
• Transfer them to a baking sheet.
• With a 1½-inch round cookie cutter, score a circle in the center of each round, going about ¾ of the way through—avoid cutting all the way.
• Bake for approximately 8 minutes or until golden brown.
• Turn off the oven and leave the door slightly ajar for an additional 5 minutes or until the pastry crisps thoroughly.
• Remove the scored circle from each round, discard any pastry interior, and reserve the circles.
• In a medium skillet over medium heat, heat olive oil.
• Add shallots and cook, stirring, for about 1 minute.
• Add shrimp, mushrooms, ham, parsley, and thyme.
• Cook, stirring, until the mushrooms slightly soften.
• Incorporate paprika and wine, cooking until the liquid evaporates.
• Stir in cream, cheese, nutmeg, Worcestershire sauce, salt, and pepper.
• Cook, stirring, until the mixture reaches the consistency of a thick sauce.
• Fill each pastry round with the shrimp mixture and top with the reserved pastry circles.

• Preheat the oven to 425°F.
• Roll out puff pastry to ⅛-inch thickness and cut into 4 (5 x 3-inch) rectangles.
• Brush pastry tops with egg yolk and bake for 10-11 minutes or until golden.
• Let cool.

Roast Bell Peppers:

• Preheat the oven to 500°F.
• Roast bell peppers in a pan, turning once, for 20 minutes until skin is bubbled and charred.
• Cover roasted peppers with foil for 15 minutes, then peel, core, and seed them.

Pepper Sauce:

• Cut 2 bell peppers into 8 (1-inch) strips.
• Process the remaining 2 bell peppers until smooth and strain into a small saucepan.
• Season with salt and pepper, bring to a simmer, and simmer for 1 minute.

Hollandaise Sauce:

• In a small saucepan, whisk together egg yolks and lemon juice.
• Add half of the butter, heat over low heat, whisking until melted.
• Add the remaining butter, whisk until melted and the sauce is thickened.

Assembly:

• Preheat the oven to 450°F.
• Split puff pastry rectangles horizontally.
• Hollow out the center of each bottom half.
• Fill the depression with pepper sauce, arrange 2 bell pepper strips on top, season with salt.
• Cover with 1 tablespoon hollandaise sauce, place on a cookie sheet, and bake for 2 minutes.
• Cover with reserved pastry tops and bake for an additional 2 minutes.
• Serve hot.

• Place an oven rack in the upper position.
• Preheat the oven to 450°F.
• Roll out the puff pastry dough to a thickness of ⅛ inch.
• Cut the rolled-out dough into 16 rounds, each approximately 1½ inches in diameter.
• Place one slice of chorizo in the center of each pastry round.
• Brush the edges of the pastry round with the lightly beaten egg yolk.
• Cover each chorizo slice with a second pastry round, pressing the edges together with a fork to seal.
• Place the assembled chorizo puffs on a cookie sheet.
• Bake in the preheated oven until the puffs are lightly browned.
• Serve the Chorizo Puffs hot.

• Place the salt cod in a medium bowl and add enough cold water to cover.
• Cover the bowl and let it sit in the refrigerator for 24 to 36 hours, changing the water occasionally until the water no longer tastes salty.
• Drain well.
• Prepare the Garlic Sauce (Alioli).
• In a medium saucepan, place the soaked salt cod and quartered potatoes.
• Add enough cold water to cover and a pinch of salt.
• Cover the saucepan and bring it to a simmer over low heat.
• Cook for about 15 minutes or until the potatoes are tender when pierced with a knife.
• Drain well and let them cool slightly.
• Peel the potatoes and pass them through a ricer into a medium bowl.
• Crumble the soaked cod and fold it into the mashed potatoes.
• Stir in the mashed garlic, chopped parsley, salt, and pepper.
• Add the egg yolks and mix well.
• Cover the bowl and refrigerate the mixture for 1 hour.
• Heat at least 1 inch of olive oil in a large skillet over medium-high heat (or use a deep fryer set at 365°F) until it turns a cube of bread light brown in 60 seconds.
• Drop the cod and potato mixture by rounded tablespoons into the hot oil.
• Cook, turning several times, until the puffs turn golden.
• Use a slotted spoon to transfer the puffs to paper towels and let them drain.
• Serve the Salt Cod and Potato Puffs hot with Garlic Sauce (Alioli) on the side.