Chicken, Sherry and Paprika Casserole

Serves 4

3 tablespoons olive oil
1 onion, diced
2 cloves garlic, crushed
6 boneless chicken thighs
1 teaspoon paprika
1 teaspoon cumin
120ml (4 fl oz) sherry
250ml (8 fl oz) water
30 saffron threads infused with 2 tablespoons boiling water
1 bay leaf
Salt and pepper to taste
2 tablespoons chopped fresh parsley

1. Fry the onions in a shallow casserole (with a lid) for about 5 minutes until golden
2. Add the garlic and fry for 1 minute, add the chicken and fry until brown, 3 to 4 minutes.
3. Season with paprika and cumin and stir in. Turn up the heat and pour in the sherry. Cook until the alcohol evaporates then stir in the water, saffron and bay leaf. Bring to a boil, then reduce the heat to very low, put on the lid and simmer gently for about 30 minutes, stirring occasionally.
4. Take off the lid and simmer the sauce until thickened, about 15 minutes. Turn off the heat and season with salt, pepper and parsley.

Meatballs in Parsley Sauce

Serves 6 – 8

1 onion
2 cloves garlic
1kilo lean mince
1/4 cup parsley
4 slices bacon
1/2 cup (approx) breadcrumbs for coating
1 to 1 1/2 cups virgin olive oil for frying
1/2 cup flour
1 cup breadcrumbs
4 cups beef stock
4 sprigs finely chopped parsley for sauce
1/3 cup finely chopped walnuts

1. Peel and finely chop the onion and garlic. Finely chop 1/4 cup parsley and the bacon. Place the mince, onion, garlic, parsley and bacon in a large mixing bowl and thoroughly mix. Form into meatballs.
2. Heat olive oil in a large heavy frying pan over medium-high heat. Olive oil should be about 1/2 inch deep for frying. Put the flour onto a plate. Once the oil is hot enough, coat each meatball in flour. Fry meatballs in the frying pan a few at a time, turning them to ensure the meat is cooked through.
3. Remove meatballs from pan as they cook and place on a paper towel to absorb the extra oil.
4. Place breadcrumbs, parsley and 1 cup of the stock into a large pot. Mix well. Turn heat to medium and add the rest of the stock and the nuts. Stir and cook for about 5 minutes.
5. Add the meatballs to the parsley sauce. Serve with rice or French fries.

Spanish Baked Prawns

Serves 2

300g raw king prawns , peeled and butterflied
a small handful of parsley , chopped
a large pinch of chilli flakes
2 tbsp olive oil
2 garlic cloves , thinly sliced
2 tbsp dry sherry , fino is good

1.Heat the oven to 220C/fan 200C/gas 7.
2.Divide the prawns, garlic, chilli, sherry and olive oil between 2 small ovenproof dishes.
3.Cook for 6-8 minutes until pink and sizzling.
4.Sprinkle with the parsley and serve with crusty bread.

Top Tip
To butterfly the prawns simply slit the prawns lengthways but don't go all the way through and remove the vein.

Red Peppers Stuffed with Tuna

Serves 4 as an appetizer

1 can whole roasted red peppers (pimientos de piquillo) or approximately 10 peppers
2 x 6 oz. cans tuna in oil, drained
15 pitted black olives
4-5 small green onions
2 sprigs of Italian parsley
1 tsp of sherry vinegar (or white vinegar)
1/2 tsp sweet spanish paprika
2 Tbsp olive oil

Drain the peppers and pat dry with a paper towel. Finely chop the olives. Dice the green onions. Finely Chop 1 sprig of the parsley.
Drain the tuna. In a small bowl, break the tuna into flakes using a fork. Chop green onions and parsley, add to the tuna. Sprinkle with vinegar and sweet paprika. Drizzle oil on top and mix thoroughly.
Carefully open each pepper and spoon in the tuna mixture. Arrange on a serving plate. Garnish with the sprig of parsley if so desired.

Salmon in Green Sauce

Serves 4

225g green peppers
1 small yellow onion (or 1/2 large onion)
4 salmon steaks
4 garlic cloves
Juice from one lemon
225g dry white wine
225g fish stock
4 Tbsp fresh parsley
Olive oil
Lemon wedges and parsley sprigs for garnish

1. Peel and finely chop the onion. Rinse the green peppers and remove the stems, seeds and veins. Finely chop parsley. Peel the garlic, but leave whole.
2. Rinse and pat dry the salmon steak. Place them in a glass baking dish, squeeze lemon juice over them and sprinkle with salt. Set aside to marinate in the juice for about 10 minutes.
3. While the salmon is marinating, pour 2-3 tablespoons olive oil into a medium-size frying pan and heat on medium-low heat. Sauté the peppers and onions, stirring often until soft. Pour in the white wine and fish stock. Reduce the heat to low and add the chopped parsley. Using a stick blender, blend the vegetables and liquid into a smooth sauce. Remove from heat.
4. In a medium frying pan, heat approximately 2 tablespoons olive oil on medium. Brown the peeled garlic cloves in the oil and remove. Cook the salmon on both sides in the same olive oil, adding more oil if necessary.
5. Ladle green sauce onto plates and place salmon steak on top. Serve each steak with a clove of garlic and garnish with a lemon wedge and parsley sprig if desired. Serve with rice or fried potatoes.

Smoked Salmon with Cream Cheese

Serves 4-6 as an appetizer.

1/2 French-style baguette
1/2 lb. smoked salmon
1/2 lb. cream cheese or any mild soft cheese
2 slices lemon

Cut the baguette into slices approximately 1/4-inch thick. Lightly toast both sides. Allow to cool for about 3-4 minutes.
Slice or spread cheese over each piece of toast. Cut salmon into toast-size pieces and place over cheese. Serve with lemon slice.


Serves 4.

1dessert spoon of olive oil
2 dessert spoons of flour
1/4 litre of milk
1 Egg
100 grams of bread crumbs
150 grams of ham, cut into small pieces

1: Place the oil in a frying pan and warm it. Once the oil is warm remove the pan from the heat and add the flour. Stir with a wooden spoon until it becomes a paste.
2: Put the pan on the heat again and add the milk, little by little, stirring the mixture all the time until it is cooked and even. Add the nutmeg, a pinch of salt and the ham cut into small pieces. Cook in the pan until the mixture is stiff, and don't stop stirring.
3: As soon as the mixture is stiff enough, spoon it into a bowl and leave to cool. Beat the egg. Once the mixture is cool, make small portions and mould them with your hands into the shape of a croqueta (oval). Dip each croqueta into the beaten egg and then dip it into the breadcrumbs. Place each croqueta separately on a plate. You can fry them straight away, or store them in the fridge until you are ready to cook and eat them.
4: Fry the croquetas in a pan with enough oil to cover them. When they are golden and crispy, take them out and lay them on kitchen roll to absorb the excess oil. Serve immediately.

Top Tip
Use a good quality olive oil.
Instead of using ham, you can use Serrano ham, bacon, cheese, tuna, cooked chicken, fish. It is also a perfect way to use up the last bits of roast meat or fish from the day before.
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