Lunch Recipes

Spanish ratatouille-style dish with zucchini, peppers, tomatoes, and egg, often served with a fried egg on top. Ingredients (Serves 4) 2 medium zucchini, diced 1 red bell pepper, diced 1 green bell pepper, diced 1 onion, finely chopped 2 garlic cloves, minced 4 ripe tomatoes, peeled and chopped (or 400 g canned tomatoes) 4 tbsp extra virgin olive oil Salt and freshly ground black pepper, to taste Optional: 1 egg per serving for topping Optional: fresh herbs (thyme or parsley)

Grilled Iberian pork cut, juicy and flavorful. Ingredients (Serves 2–4) 500 g secreto ibérico (Iberian pork cut) 2 tbsp extra virgin olive oil Salt, to taste Freshly ground black pepper, to taste Optional: garlic cloves or fresh herbs for flavoring Preparation Prepare the meat: Pat secreto dry with paper towels. Lightly score the fat side if thick. Season generously with salt and black pepper. Heat the plancha (grill pan): Heat a grill pan or skillet over medium-high heat. Ad

Classic Spanish rice dish with chicken, rabbit, vegetables, and saffron. Ingredients (Serves 4–6) 400 g paella rice (Bomba or Calasparra) 600 g chicken, cut into pieces 400 g rabbit, cut into pieces 200 g green beans (flat beans), trimmed 100 g garrofó beans or large white beans 2 ripe tomatoes, grated 3 tbsp extra virgin olive oil 1 tsp sweet paprika 1/2 tsp saffron threads 1.5–2 liters water or light chicken broth Salt, to taste Optional: rosemary sprig Preparation Brown th

Baked pastry filled with beef, potatoes, onions, and swede (rutabaga). Ingredients (Makes 4 pasties) For the Pastry: 350 g all-purpose flour 175 g cold unsalted butter, diced 1 tsp salt 6–8 tbsp cold water For the Filling: 300 g beef skirt or stewing beef, finely diced 1 medium potato, peeled and diced 1 small swede (rutabaga), peeled and diced 1 small onion, finely chopped Salt and freshly ground black pepper, to taste For Finishing: 1 egg, beaten (for glazing) Preparation M