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A 6-course menu typical of Spanish cuisine so you look like a chef

A 6-course menu typical of Spanish cuisine so you look like a chef

Take note because these recipes are 6 traditional dishes but they are still in any menu worth its salt. Choose how to combine them and give yourself a taste.

Prawns with cava

PRAWNS

INGREDIENTS (4 people):- Prawns
- 1 celery branch
- 1/2 bottle of cava
- 1 onion
- 1 tablespoon of flour
- 250 g of butter
- 1 tomato
- 1 carrot
- 2 dl of liquid cream
- Pepper
- Salt

Preheat the oven to 180º C. Peel the prawns and season them. Spread a dish with butter, put the prawns in the dish and this in the oven for 2 minutes. Remove and add half of the cava to the prawns; Reserve.

Peel and chop the onion, Tomato, carrot and celery. Put a pan on the fire with 150 g of butter and add the chopped vegetables. Leave on fire 5 minutes and add the flour and the rest of the cava. Let cook a few minutes and go through the Chinese and add the cream.

Mix the sauce well and pour over the shrimp fountain. Put the prawns back in the preheated oven, at 180º C, for 2-3 minutes and serve.

Piquillo peppers stuffed with cod

PEPPERS

INGREDIENTS (4 people):
- 2 piquillo peppers
- 1 carrot
- Chives
- 400 g of fresh cod
- 2 dl of cream
- 30 g wheat flour
- 40 g of butter
- 4 dl of milk
- Salt

Put a pan, smeared with a little olive oil, on fire. Chop the chives and carrots and add it to the pan. Salt and crumble the cod and also put it in the pan just the right time, so that the meat turns white.

Put a pan on the fire with 50 g of butter and 60 g of flour and stir for 30 seconds. Add a little salt. Add all the milk, little by little, while stirring until the sauce thickens. There should be a light bechamel.

Add the cod, the carrot and the chive with the béchamel. Fill the peppers. In a crushing glass, put the cream and peppers. Salpimentar and beat. Heat and serve the peppers stuffed with the sauce.

Rice with rabbit and snails

RICE

INGREDIENTS (4 people):- 600 g of pump rice
- 1 rabbit
- 500 g snails
- 8 tablespoons extra virgin olive oil
- 2 garlic
- 5 g of saffron
- 2 bay leaves
- 2 ladies
- 1 green pepper
- Romero
- Thyme
- 100 g of tomato
- Salt
- Pepper

Cook the snails in water with laurel and salt 20 minutes. Boil the thyme and rosemary 10 minutes. Add the ladies and leave another 5 min. Reserve the broth. Scrape the meat of the ladies and discard their skin.

Cut the rabbit in pieces and salt and pepper. Put a paella pan on the fire with the oil. Add the chopped garlic, thyme and, when the oil is hot, the rabbit. Keep on medium heat 15 minutes, until the rabbit is golden.

Add to the paella pan, Tomato, ñoras meat and chopped pepper. Sauté with the rabbit 5 minutes. Add the snails and stir. Spread the rice through the paella pan. Mix the water of thyme and rosemary with roasted saffron. Add the broth. Raise the heat and leave 20 minutes, lowering the heat in the middle of cooking.

Pork chop

PORK

INGREDIENTS (4 people):
- 4 pork chops
- 1 potato
- 70 g of butter
- 1 bunch of chard
- 2 beets
- 3 garlic
- 8 sage leaves
- 1/2 lemon
- Extra virgin olive oil
- Salt
- Pepper

Put a casserole on the fire with the potato peeled and diced and the beets covered with water. Leave 30 minutes. Remove. Beat everything with 50 g of butter and salt and pepper.

Pepper the chops and smear them with oil. Put them on an iron over medium strong heat and leave 4 minutes on one side. Turn them over and add 30 g of butter, crushed garlic and sage. Keep on fire 6 minutes. Add the juice of half a lemon and stir. Remove and reserve.

Put a pan on the fire with 2 tablespoons of oil and chard. Salt and keep on fire until lightly poached. Serve the chops with a butter nut, beet puree and poached chard.

Custard with cookie

CUSTARD

INGREDIENTS (4 people):- 500 ml of milk
- 100 g of sugar
- 1 piece of lemon peel
- 3 eggs
- 75 g of cornmeal
- 4 Maria cookies

In a wide saucepan, arrange 1/2 liter of milk, 100 g of sugar and a piece of lemon peel. Heat over heat until it boils and remove the lemon peel.

Separate the egg whites of the egg yolks. Beat the yolks with 75 g of cornmeal until you get a homogeneous cream. While beating, add the milk and pour back into the saucepan.

Back to the fire, Turn with a silicone spatula and simmer until the mixture thickens. Remove from heat, serve in presentation bowls and crown each serving with a cookie. Reserve in the refrigerator until serving time.

Compote of prunes

COMPOTE

INGREDIENTS (4 people):
- 125 g of sugar
- 1 cinnamon stick
- 1/2 k of prunes
- 2.5 dl of red wine
- 4 Greek yogurts

Soak the plums in warm water for at least 3 hours. Put a saucepan on the fire with 2.5 dl of red wine, 125 g of sugar and a cinnamon stick.

Drain the plums of the soaking water and add them to the saucepan with the red wine, sugar and cinnamon. The wine must cover the plums; If not, add a little more wine or water.

Keep on medium heat, with the pan uncovered, about 30 minutes, so that they cook slowly. Remove the cinnamon stick and let cool. Do not put in the fridge, as it hardens them. This compote of plums can be served accompanied by creamy Greek yogurt.