Gazpacho
Ingredients:	Print Recipe
250 g bread 1 kg ripe red tomatoes 1 green pepper 1 garlic clove 50 g cucumber 1 dl oil 1 tablespoon vinegar Salt and pinch of sugar	Water and ice Accompaniment: 1/2 cucumber 1/2 green pepper 1 piquillo pepper, tinned 1/2 onion 1 hard-boiled egg Fried diced bread
Preparation: Soak the breadcrumbs for a few hours. Place the previously strained bread, tomatoes, pepper, cucumber, garlic, oil, salt, sugar and a small glass of water in an electric blender. Crush for a few minutes to obtain a consistent blend. Put it through a food mill then pour into a bowl. If the soup is very thick, add a little water to thin it down. Presentation: Serve with ice cubes. Cut the vegetables and egg separately. Arrange the accompaniment around the gazpacho or on a seperate tray.
Tortilla de pimientos del piquillo y bacalao Omlette with roasted red pepper and cod
Ingredients:	Print Recipe
100 g onions, chopped 400 g green peppers, chopped and de-seeded 3 cloves garlic	8 piquillo peppers, tinned 100g crumbled cod 8 eggs 5 1/2 tablespoons oil
Preparation: Soak the cod for 12 hours, changing the water three times. In a frying pan prepare a sauté by lightly frying the onion in oil. Once the onion is transparent, add the garlic and green peppers and fry until soft. Then add the red peppers and cod and lightly fry all ingredients together in 1/2 tablespoon of oil for 5 minutes, ensuring that the cod does not brown. Season. Beat the eggs and add. Leave the omlette to fry on a very low heat. Once the omlette has set but still juicy inside, flip over on a plate and slide back into the frying pan to brown and set on the other side.
Cazuelita de garbanzos, espinaces y bacalao Chichpea, spinach and cod caserole
Ingredients:	Print Recipe
250 g chickpeas 1 whole onion, peeled 1 whole garlic bulb plus two garlic cloves, chopped	200 g spinach, frozen 150 g cod, salted and crumbled 1 dl olive oil Salt
Preparation: Soak the cod for 24 hours, changing the water several times. Place the chickpeas in salted water the night before. Pour away this water and cook the chickpeas in 4 times their volume of water together with the onion and the whole garlic. When the chickpeas are almost tender, remove the onion and garlic and crush in the food mill. Cover the base of a frying pan with oil and lightly fry the two chopped garlic gloves, adding the onion and garlic purée, spinach and cod. Once lightly fried, return to the pan containing the chickpeas, add salt, and leave to cook until the chickpeas are tender. Presentation: Arrange in 6 individual dishes. Note: The exact cooking time cannot be specified since the quality of both chickpeas and water may vary. If you use a pressure cooker, check the chickpease after 20 minutes.
Pollo al ajillo Chicken in garlic
Ingredients:	Print Recipe
1 chicken, chopped 3 garlic cloves, chopped 6 garlic cloves, unpeeled	1/2 dl dry Sherry 2 dl olive oil Salt
Preparation: Rub the chicken pieces with the chopped garlic and salt. Place the oil in an earthernware casserole dish and as soon as it is warm, add the chicken and unpeeled garlic and brown. Add the wine and boil until it evaporates. Presentation: Serve in the same eathernware casserole dish as the one in which it has been cooked.
Migas con jamon y chorizo Breadcrumbs with ham and chorizo sausage
Ingredients:	Print Recipe
1 round white bread (500 g) 3 garlic cloves 2 tablespoons water	3 tablespoons oil 50 g Serrano ham, diced 12 small slices of chorizo
Preparation: It is best to prepare the breadcrumbs the night before. Crumble the bread without the crust. Chop the garlic and mix with the water and paprika. Soak the breadcrumbs in this mixture, stirring thoroughly to ensure that all the bread crumbs are coated equally. Roll the crumbs into a ball, wrap in a damp cloth and leave to stand for 12 hours. Fry the breadcrumbs in a little oil. Toast, making sure that they do not become too greasy. Flatten out the bread crumbs, make a space in the middle and add the ham and chorizo. Eat freshly made.
Paella
Ingredients:	Print Recipe
2 large cups of rice 300 g prawns 100 g lean pork, diced 10 chicken wings 1 1/2 dl olive oil 3 garlic cloves	1 tomato, peeled and chopped a few drops of lemon juice salt adn saffron 4 large cups prawn stock 2 hard-boiled eggs and 1 pepper, tinned
Preparation: Peel the prawns, fry the tails for a few seconds and store in the refrigerator. Boil the heads in water for 30 minutes, grind and drain using a food mill. Set the hot stock aside, leaving on the heat. Season the meat with salt and pepper. Sauté the garlic, chicken and pork with oil in the paellera (large frying pan used for making paella). Add the rice, stirring for 5 minutes. Add the lemon juice, tomato, salt, pepper and crushed saffron. Pour in the hot prawn stock, adding more water if necessary. Bring to the boil and then bake in the cook at 180° for 20 minutes and leave to stand for another 15 minutes outside the oven. If the rice is still hard and dry, sprinkle with a little water and cover and cook for a few more minutes. Presentation: Garnish with the fried prawns, hard-boiled eggs and peppers.