• Begin by preparing the pocket dough.
• Roll it out to a thin 1/8-inch thickness and use a 3-inch round cutter to create equally sized rounds.
• Now, let’s craft the flavorful filling: Heat 2 tablespoons of olive oil in a medium skillet over medium heat.
• Add the minced onion and garlic, sautéing them until the onions become translucent and tender, which should take about 5 minutes.
• Add the flaked tuna, diced tomatoes, tomato sauce, red bell pepper, parsley, and season with salt and pepper.
• Let the mixture simmer for approximately 10 minutes, allowing the flavors to meld together.
• Finally, stir in the finely chopped hard-boiled egg and remove the filling from heat.
• Allow it to cool.
• Spoon about 1 tablespoon of the filling into the center of each dough round.
• Fold the dough over the filling, forming a half-moon shape, and firmly seal the edges with the prongs of a fork.
• In a medium skillet, heat at least 1 inch of olive oil over medium-high heat, or for best results, use a deep fryer set to 375°F.
• To check if the oil is ready, throw in a cube of bread; it should quickly brown.
• Carefully place the filled pockets in the hot oil, turning them once, and fry until they achieve a light golden brown color, which usually takes about 2 minutes.
• Retrieve them with a slotted spoon and let them drain on paper towels.
• Serve these delectable savory pockets while they’re still piping hot.

• In a medium bowl, combine the finely chopped shrimp, shredded lump crab meat, dill or cornichon pickle, hard-boiled egg, piquillo pepper or pimiento, and chopped onion.
• Add mayonnaise to the mixture to achieve a smooth, creamy consistency.
• You can prepare this filling in advance.
• Fill each tartlet shell with the crab mixture, and garnish with pimiento or parsley.

• In a medium skillet, heat the olive oil over medium heat.
• Add the shrimp and cook, turning once, until they turn pink.
• Transfer the shrimp to a medium bowl.
• In the remaining oil in the skillet, over medium heat, cook the chopped onion and garlic, stirring, until the onion becomes wilted and transparent (about 5 minutes).
• Add the finely chopped tomato and continue to cook until it softens and releases its juices, approximately 5 minutes more.
• Return the cooked shrimp to the skillet, and stir in the water, fish broth, salt, and black pepper.
• Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 30 minutes.
• Allow the shrimp to cool in the liquid, then drain them.
• Remove and discard the shells (or save them for making shrimp broth) and finely chop the shrimp.
• In a medium bowl, combine the chopped shrimp with mayonnaise to taste.
• You can prepare this mixture in advance, cover it, and store it in the refrigerator.
• Fill each tartlet shell with the shrimp and mayonnaise mixture.

• In a small bowl, combine the mayonnaise, mashed garlic, chopped parsley, fresh lemon juice, salt, and freshly ground black pepper.
• Fold in the finely chopped mushrooms and refrigerate the mixture for 1 hour.
• Fill each tartlet shell with the mushroom mixture, and decorate the tops with pieces of pickles and pimientos.
• Serve and enjoy your mushroom tartlets!

Prepare the Potato Nests:

• Place the shredded potatoes in a medium bowl and cover them with cold water.
• Let them soak for 30 minutes, then drain and allow them to dry on paper towels.
• Preheat the oven to 200°F.
• Heat enough oil in a large skillet to cover a potato nest basket over medium-high heat.
• Alternatively, you can use a deep fryer set at 365°F.
• The oil is ready when a cube of bread turns light brown in 60 seconds.
• Dip the potato nest basket into the hot oil to coat it, then line it with the shredded potatoes (about 3/4 cup per nest).
• Secure the potatoes with the smaller nest basket that fits inside.
• Carefully dip each nest into the hot oil and cook until they become lightly browned.
• Let them drain on paper towels, then transfer them to a cookie sheet and keep warm in the 250°F oven until ready to use.
• Repeat this process to make a total of 4 nests.

Prepare the Filling:

• In a medium skillet, heat 2 tablespoons of olive oil over medium heat.
• Add the finely chopped onion and cook, stirring, until it becomes wilted and transparent, which should take about 5 minutes.
• Add the cockles and cook, stirring, transferring each one as it opens to a medium bowl.
• Discard any unopened cockles.
• Once all the cockles are removed, stir in the finely chopped tomato, ham, paprika, salt, and black pepper.
• Pour the brandy evenly over the ham mixture.
• Be sure to stand well away from the skillet, then ignite the liquid using a match or kitchen lighter.
• Shake the pan to distribute the flame evenly, and cover it to extinguish.
• Fill each potato nest with the sauce and top them with about 6 cockles

• Prepare the béchamel sauce as instructed in step 2 of the recipe.
• Take one slice of ham and place it on top of a slice of pork.
• Roll them up and secure the roll with a toothpick.
• Dip each roll in the white sauce, ensuring it’s completely coated.
• Place the coated rolls on a plate and refrigerate for at least 1 hour or until the sauce solidifies.
• In a shallow bowl, place the beaten eggs.
• In another shallow bowl, put the bread crumbs and mix in the mashed garlic and chopped parsley.
• Heat at least 1/2 inch of oil in a medium skillet over medium-high heat.
• Alternatively, use a deep fryer set at 365°F.
• The oil is ready when a cube of bread turns light brown in 60 seconds.
• Dip each roll in the beaten eggs, then dredge it in the bread crumbs, ensuring it’s evenly coated.
• Place the rolls in the hot oil and cook, turning them once, until they turn golden.
• Use a slotted spoon to transfer the rolls to paper towels, allowing excess oil to drain.

• Place the cod in a medium bowl and cover it with cold water.
• 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 the cod and flake it.
• Prepare the sauce: In a large bowl, combine the flour, baking powder, baking soda, chopped onion, garlic, parsley, paprika, saffron, salt, and pepper.
• Stir in the cod and mix well.
• Cover the bowl and let it sit for 2 hours.
• Heat at least 1/4 inch of oil in a medium skillet over medium-high heat.
• Ideally, use a deep fryer set at 375°F until it quickly browns a cube of bread.
• Drop the batter by rounded tablespoons into the oil, spreading it into thin 2.
• 5-inch pancakes with the back of a spoon that has first been dipped in hot oil.
• Cook, turning once, until they become golden and crisp on both sides.
• Use a slotted spatula to transfer them to paper towels, allowing any excess oil to drain.
• Serve these delightful codfish pancakes while they are hot, accompanied by the garlic sauce on the side.
• Enjoy!

• In a medium skillet, heat the 3 tablespoons of olive oil over low heat.
• Add the chopped onion and parsley, cover, and cook while stirring until the onion becomes tender.
• Stir in the paprika.
• In a small bowl, mix the flour, water, salt, and baking powder.
• Stir in the onion mixture and the chopped shrimp.
• Wipe out the skillet.
• Heat at least 1/4 inch of oil in the skillet over medium-high heat, or better yet, use a deep fryer set at 375°F, until a cube of bread browns quickly.
• Drop the batter by rounded tablespoons into the hot oil, spreading it into thin 2.
• 5-inch pancakes with the back of a spoon that has been dipped in hot oil.
• Cook, turning the fritters once, until they become golden and crisp on both sides.
• Use a slotted spatula to transfer them to paper towels, allowing them to drain.

• Begin by cutting the phyllo dough sheet lengthwise into 4 equal strips.
• Then, cut each strip crosswise into 4 equal strips, resulting in 16 strips measuring 4.
• 5 x 3.
• 5 inches.
• Place approximately 1 teaspoon of the cheese in a corner of each phyllo strip.
• Press some of the olive paste and two capers into the cheese.
• Fold the phyllo strip up like a flag, starting from one corner to the opposite corner, creating a triangle shape.
• Seal the ends by moistening them with water.
• Heat at least 1 inch of oil in a medium skillet over medium-high heat, or better still, use a deep fryer set at 375°F, until a cube of bread quickly browns when submerged.
• Carefully place the prepared phyllo triangles in the hot oil and cook, turning them once, until they turn lightly golden, which should take about 2 minutes.
• Use a slotted spoon to transfer the triangles to paper towels, allowing them to drain.