Lunch Recipes

Grilled lamb chops, commonly served for lunch. Ingredients (Serves 2–4) 8 lamb chops (chuletas de cordero), about 150–200 g each 3 tbsp extra virgin olive oil 2–3 garlic cloves, crushed 1–2 sprigs fresh rosemary or thyme Salt and freshly ground black pepper Lemon wedges, for serving (optional) Preparation Prepare the lamb chops: Pat lamb chops dry and season generously with salt and pepper. Drizzle with olive oil and rub with crushed garlic and herbs. Let rest at room tempera

Garlic chicken cooked in olive oil and white wine. Ingredients (Serves 4) 1 whole chicken (about 1.5 kg), cut into pieces or 1 kg chicken thighs/drumsticks 6–8 garlic cloves, peeled and crushed 3 tbsp extra virgin olive oil 100 ml dry white wine or sherry 1–2 sprigs fresh thyme or rosemary (optional) Salt and freshly ground black pepper Lemon wedges for serving (optional) Preparation Season the chicken: Pat chicken pieces dry and season generously with salt and pepper. Sauté

Spanish meatballs simmered in tomato sauce. Ingredients (Serves 4–6) For the Meatballs: 500 g ground beef or a mix of beef and pork 1 small onion, finely chopped 2 garlic cloves, minced 1 egg 50 g breadcrumbs 2 tbsp milk Salt and freshly ground black pepper 2 tbsp olive oil for frying For the Sauce: 1 onion, finely chopped 2 garlic cloves, minced 400 g canned tomatoes, chopped 1 tsp smoked paprika 1 bay leaf 150 ml white wine or water 2 tbsp olive oil Salt and pepper, to tast

Noodle-based seafood dish similar to paella. Ingredients (Serves 4–6) 300 g fideuà noodles or short vermicelli 300 g squid or cuttlefish, cleaned and sliced 300 g prawns or shrimp, peeled 200 g clams or mussels, cleaned 1 onion, finely chopped 2 garlic cloves, minced 1 ripe tomato, grated or chopped 1 red bell pepper, diced 1 liter fish or seafood stock 3 tbsp olive oil 1 tsp smoked paprika Salt and freshly ground black pepper Lemon wedges, for serving Optional: chopped parsl