Recipes

Gambas al Ajillo (Garlic Shrimp)

Heat oil in large earthenware casserole or individual ramekins over medium heat. Add garlic, chili pepper and prawn. Sauté, stirring, until prawns are done, about 3 minutes. Sprinkle with salt. Remove casserole from flame and immediately cover with plate. Serve in same dish while still sizzling and uncover at table. Serve with crusty white bread for dunking.

Mariscos Gallegos (Galician Shellfish)

Galicians love their seafood simply, freshly caught and cooked in salt water. The variety of crustaceans alone is remarkable.

Steam or boil each ingredient separately in salted water with a bay leaf.

Cooking times:
- 500 g of bogavante: 10 minutes
- 800 g of centollo: 15 minutes
- 800 g of buey: 15 minutes
- 10 cigalas: 3 minutes
- 21-30 langostinos: 2 minutes
- percebes: 1 minute

Marmitako (Basque Fish Stew)

The traditional Basque fish stew, prepared in an earthenware casserole. One of the few recipes in Spain that uses fresh tuna.

½ cup extra virgin olive oil
2 onions, chopped
3 garlic cloves, minced
2 lbs. fresh tuna, in large chunks with skin and bones removed
5 tomatoes, peeled and chopped
3 roasted red peppers, cut in strips
1/4 teaspoon cayenne
2 tablespoons parsley, finely chopped
2 bay leaves
1 teaspoon salt
1 cup Ostatu Blanco
2 cups rich fish stock
1 ½ lbs. potatoes, in large chunks

Heat oil in large earthenware casserole and sauté onion and garlic over low heat until onion is tender. Add fresh tuna, tomatoes, pimientos, cayenne, parsley and bay leaves. Season with salt. Turn carefully. Pour over the wine and fish broth. Add the amount of water needed to cover. Simmer, covered, for 40 minutes. Add potatoes and simmer another 20 minutes or until potatoes are tender. Season to taste. Serve in casserole with fresh crusty white bread.

Pollo al Cava (Chicken in Cava)

A great way to use the end of your Cava, if you have some left in the bottle.

Salt and pepper chicken pieces then dredge in flour. Heat olive oil in a frying pan and brown chicken on both sides. Add cava and lemon juice. Simmer 10-12 minutes, turning once to cook evenly until sauce thickens. Serve with boiled potatoes or white rice. Serves 2.

Potago de Garbanzos (Spanish Bean Soup)

Soak beans overnight with salt and sufficient water to cover beans. When ready to cook, drain the salted water from the beans and place them with the meat in 2 quarts water. Cook about 1 1/2 to 2 hours over low heat. Sauté bacon with paprika and onion in olive oil. Add to beans. Also add saffron, salt to taste, potatoes and the meat taken from ham hocks. Shred beef if desired. Cut potatoes into large dice. When potatoes are done remove from heat and add chorizo, cut into slices. Serves 4 to 6.

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