PREPARATION

Place oil in the paellera (pan with the paella is cooked, not “paellero” as it is commonly known) and sauté the pepper a little, removing it every now and then.

Then sauté the meat until it is browned. Next add the minced garlic and green beans.
Once they are browned, sauté the tomato a little adding a little of water to simmer the meat and vegetables.

When all of this is cooked, add the rice (and even a little of oil if necessary) and sauté for a bit.
Add the water or boiling chicken broth (two cups for each cup of rice), a few tbsp of pepper and the saffron.

As soon as it begins boiling, reduce the flame and allow cooking.

PREPARATION

Cut the squid in thin slices and leave them in warm milk for 2 hours.
Then wash them, dry them off and coat them with flour previously placed in a bowl, shaking them to get rid of the excess flour.

In a bowl, prepare a mix with egg and garlic in pass the dusted squid through it. Lastly, coat them with the breadcrumbs placed in a different bowl and shake them to remove the excess bread.

Place oil in a hot pan, over medium flame and fry the squid for 1 minute (brown them a little). Strain the squid. Cover them to keep them hot as well as the rest of the squid.

PREPARATION

Cut the carrots, potatoes and pepper in 1/2 inch slices. Cut the celery in 1 inch pieces and the onion in segments.

Heat the oil in a saucepan, add the vegetables and season. Cover and simmer for 30 minutes. Remove them from the oil with a skimmer.

Place the fish on a dish and place the vegetables on top. In the same oil, fry the garlic for 1 minute and add the processed tomato. Add salt and cayenne pepper, cook for 3 minutes always stirring. Pour one glass of water and let it boil.

Pour on the fish.
Cook in the oven at 392° F for 30 minutes. Garnish with lemon and parsley.

PREPARATION

Scale the red bream carefully or ask for it scaled, wash it and dry it off with paper towels. Make three deep cuts on one of the sides with a very sharp knife.

Cut three slices from the lemon and introduce them in each of the cuts. Sprinkle salt inside and out and set it aside.

Peel the potatoes and cut them in thin slices. Peel the onion, cut it in half and then slice it thin.
Baste an oven dish with two tbsp of oil and place the potatoes and peeled onion in it. Season everything with salt.

Place in the oven for 10 minutes. Remove and place the red bream on the potatoes and onion. Spray with 4 tbsp of oil and sprinkle with minced parsley.

Cover with the wine and place in the oven again for 20 – 30 minutes. Serve while hot.

PREPARATION

Scale the red bream, gut it and remove the bones keeping the head. Fry the minced garlic lightly with a little of chili in the pan where we are making the red bream.

Rub the fish with the tomato pulp and spray with the oil and lemon juice. Add the garlic, salt, bay leaf, minced parsley and breadcrumbs. Place in the oven for 15 or 20 minutes.

PREPARATION

Place an anchovy in vinegar, a black olive, a piece of pepper, a green olive and an anchovy in a long brochette. Place the brochettes on a dish and pour a dash of olive oil on top.

PREPARATION

Cook the peas, ham and half of the onion in the broth for 30 minutes.
Remove the ends of the spinach and wash it.

Poach them in boiling water and strain.
Process the onion, ham, flour, olive oil, spinach and a little of the broth.

Set the cooked peas aside.
Cook for 10 minutes.

Meanwhile, cook the rice in the rest of the broth for 15 minutes, strain and place it in a mold add the peas with the previous sauce at the center of the rice.

PREPARATION

Wash the rice in a strainer under a stream of water and strain.
Place the oil in a pan; add the peeled prawns, rice, peas and ham cut in strips.

Stir everything.
Cut and add the chili and soy shoots. Pour 2 cups of water and simmer for 20 minutes.

PREPARATION

Boil the mix of vinegar, jam, oil, garlic, barbecue sauce, soy sauce and tomato in a saucepan stirring it well.

Cool and pour on the wings.
Let them marinate the fridge for two hours.

Place in the oven and add a little of water and baste with the marinade every now and then while they are cooking in the oven.

Remove when browned.

PREPARATION

Wash the chicken wings and dry them off with paper towels. Cut the chicken wings and place them in a bowl.
Then add the salt, pepper, oregano and minced bay leaf as well as the beer until they are covered.

Marinate for 2 hours. Then drain, pass through flour and fry in hot oil until they are crispy.

Drain over paper towels and serve hot.