Spanish Cuisine

Hake cooked Basque-style with clams and green peppers. Ingredients (Serves 4) 4 hake fillets (about 180–200 g each) 3 tbsp extra virgin olive oil 2 garlic cloves, thinly sliced 150 ml dry white wine 200 ml fish stock 200 g clams, cleaned 100 g asparagus tips 100 g peas (fresh or frozen) 2 tbsp fresh parsley, finely chopped Salt and freshly ground black pepper, to taste Preparation Prepare the sauce base: Heat olive oil in a wide pan over medium heat. Add sliced garlic and sau

Piquillo peppers stuffed with seafood or cheese, baked in a light sauce. Ingredients (Serves 4) For the Peppers 12 piquillo peppers (jarred, drained) 2 tbsp olive oil Seafood Filling (Option 1) 200 g shrimp or mixed seafood, finely chopped 1 small onion, finely chopped 1 garlic clove, minced 100 ml heavy cream Salt and black pepper, to taste Cheese Filling (Option 2) 200 g ricotta or cream cheese 50 g grated Manchego or Parmesan Fresh herbs (parsley or chives), chopped Salt a

Seafood paella with saffron rice, prawns, mussels, and clams. Ingredients (Serves 4) 300 g Bomba or short-grain rice 600 ml fish or seafood stock 200 g shrimp, peeled and deveined 200 g mussels, cleaned 150 g clams, cleaned 150 g squid, sliced into rings 1 small onion, chopped 1 red bell pepper, diced 2 garlic cloves, minced 2 tomatoes, grated or finely chopped 1 tsp smoked paprika Pinch of saffron threads 4 tbsp extra virgin olive oil Salt and freshly ground black pepper Fre

Galician-style octopus served with paprika, olive oil, and boiled potatoes. Ingredients (Serves 2–4) 1 kg fresh octopus (or thawed if frozen) 4–5 medium potatoes, peeled and sliced 1 cm thick 3 tbsp extra virgin olive oil 1–2 tsp smoked paprika (pimentón) Coarse sea salt, to taste Preparation Prepare the octopus: If using fresh octopus, freeze briefly to tenderize. Bring a large pot of water to a boil. Cook the octopus: Dip the octopus tentacles in boiling water 2–3 times (he