Eat and drink

Traditional recipes

 

STARTERS

FRIED GREEN BEANS WITH HAM

Ingredients:
- 1kg of tender green beans
- Onions or chives
- 250g of cured ham with streaks of fat
- Extra virgin olive oil

Preparation:
Heat the oil in a saucepan, finely chop the onions and put them to one side. When the oil is hot, add the onions and the beans. Cover the pan. Cook slowly on a low flame, and stir from time to time so that the beans fry and cook. When the beans are soft, add the ham (half of which has previously been cut into thin slices, and the other half into small cubes). Stir, cover and simmer for another 5 minutes. Serve.

GREEN ASPARAGUS IN ALMOND SAUCE

Ingredients:
-Bread
-Garlics
-Almonds
-Green asparagus
-Extra virgin olive oil

Preparation:
Fry the bread, garlic and almonds separately in olive oil. Then mix them all together and add the asparagus that you have previously cut and fried into the mixture. Boil for 2 -3 minutes.

HORMIGOS

Ingredients:
- Potatoes
- Green beans
- Chorizo
- Red tomatoes
- Onion
- Garlics
- Red peppers
- Roastes green peppers
- Saffron
- Bay leaves
- Flour
- Water
- Extra virgin olive oil
- Salt

Preparation:
Cut the potatoes, the chorizo, the peeled tomatos, the onion, the garlic, the beans and the red pepper. Fry them together and add salt, saffron and a bay leaf, as well as a dash of water. Let the pan boil till the ingredients are cooked. Add the roasted green peppers. Toast the flour and add it to the vegetables little by little.

REMOJON

Ingredients:
-Potatoes
-Boiled eggs
-Cod
-Oranges
-Black olives
-Onion
-Pepper
-Extra virgin olive oil
-Salt

Preparation:
Peel the potatoes, cut them into big pieces and boil them with a little bit of salt. Boil, peel and cut the eggs. Mix both ingredients together with the peeled and cut oranges, the pepper, the thinly sliced onion, the olives and the raw or roasted pieces of cod. Dress with oil, salt and vinegar. It will taste better if it is made the day before it is eaten.

ZALAMANDROÑA

Ingredients:
-Cod
-Sundried tomatoes
-Roasted green peppers
-Onions
-Olives
-Extra virgin olive oil
-Water

Preparation:
Clean the cod and cut it into small flakes. Boil and drain it. Soak the dried tomatoes. Boil the pieces of onion until they are soft. Then add the cod, the roasted green peppers, the tomatoes, and the olives. Finish with a generous dash of olive oil.

RICE WITH SEAFOOD

Ingredients:
- 300g of round rice
- 1kg of mussels and 0.5kg of clams
- 4 crayfish, 0.5kg of prawns and 0.5kg of squids
- 1 lemon, 1 onion, 2 tomatoes, 3 cloves of garlic, salt, saffron
- Extra virgin olive oil

Preparation:
Heat the virgin olive oil in an earthenware dish. Add the onion, tomato (both chopped) and cloves of garlic and fry them. When the onion is golden, add the rice, stirring it regularly and 1 litre of hot water. Next add a little saffron, and the squid. Cook for 20 minutes taking care not to allow the sauce to boil away. Add salt, the prawns, the clams and mussels. Note: the shellfish should previously have been steam cooked. Serve very hot. Decorate with the cooked crayfish.

MAIN COURSES

ROAST SEGUREÑO LAMB

Ingredients:
- 1 leg of tender lamb
- 4 cloves of garlic
- 1 glass of young white wine
- Extra virgin olive oil, ground pepper and rosemary span>

Preparation:
Baste the leg of lamb with olive oil and add seasoning. Make three incisions in each side of the meat and place the garlic inside them. Smear a heatproof tray with oil and place the lamb on it and cook it in the oven at 220º C. The lamb should be basted frequently with white wine mixed with pepper and rosemary. Remove from the oven after approximately 1.5 hours and serve. Baste the lamb with its juice as it is carved. Serve with fried potatoes.

SEGUREÑO LAMB STEW

Ingredients:
- Lamb
- Onions
- Potatoes
- Tomatoes
- Green peppers
- Garlics
- Bay leaves
- White wine
- Extra virgin Olive oil
- Salt
- Pepper

Preparation:
Cut the lamb into cubes. Grease a tin with oil. Chop the onion and cut the potatoes and put them in the tin with the meat. Add seasoning. Put the peppers and chopped tomatoes to one side of the tin with the unpeeled garlic and the bay leaf. Add wine until the meat is covered. Put it in the oven until the meat is well cooked.

GOAT IN GARLIC SAUCE

Ingredients:
-Goat
-Extra virgin olive oil
-Garlic
-White wine
-Salt

Preparation:
Cut the meat into pieces and fry in a pan with oil. Add the garlic a bit later without peeling it. When they’re fried, add the wine and let it boil until it is ready.

SPICY GRUEL

Ingredients:
- 250g of wheat flour
- A few grains of aniseed
- Water, salt and extra virgin olive oil
- For the sauce: chorizo, peppers, garlic, streaky bacon, chilli pepper

Preparation:
Stir-fry the flour with the aniseed in a deep frying pan with oil. Season and stir continuously. Add water (approximately 1 litre), taking care not to allow lumps to form. Do not let the mixture stick to the bottom of the pan. Simmer on a medium flame, always stirring in the same direction, until the flour is cooked and the mass begins to thicken. Remove the pan from the heat and set it aside to cool. It will be ready to serve when, having started to cool, small cracks appear in the surface when the pan is shaken slightly. The final touch of this dish is the salsa colorá, made with fried chorizo and roast peppers, burnt garlic gravy, fried streaky bacon and a chilli pepper.

MIGAS DE SÉMOLA

Ingredients:
- Bread
-Garlic
-Green peppers
-Streaky bacon
-Longaniza
-Virgen extra olive oil
-Water and salt

Preparation:
Soak the bread in plenty of water for 15 minutes. Fry first the garlic, then the peppers, the streaky bacon and the longaniza and put them all together on a plate. Sprinkle the finely chopped bread into the oil remaining in the frying pan and stir it continuously until all the crumbs are done. Serve the migas with the ingredients already fried.

MIGAS DE SEMOLA

Ingredients:
- Semolina flour
- Extra virgin olive oil
- Water
- Salt

Preparation:
Heat the oil in a pan, add salt and water. When the water is boiling add the flour, stirring continuously to keep it sticky. This can be eaten with chorizo, fried peppers, fried anchovies, melon or grapes.

OLLA DE SAN ANTON

Ingredients:
- White beans
- Dry green beans
- Black pudding
- Pig tail
- Streaky bacon
- Pig ears
- Pig trotters
- Ham bone
- Spare ribs
- Potatoes
- Fennel
- Rice
- Salt

Preparation:
Soak the dry beans in water overnight. On the next day put them in a pot with all the pork ingredients and cold water. Let the water boil, add a pinch bit of salt and allow to simmer gently for one hour. Next add the black pudding, one or two potatoes and a handful of rice. Let it boil for 15 or 20 minutes more and it will be ready to eat. Serve hot.

PLATO ALPUJARREÑO

Ingredients:
-Potatoes
- Green peppers and onions
-Black pudding, chorizo and ham
-Eggs
-Salt and extra virgin olive oil

Preparation:
Peel the potatoes, cut them into thin slices, and fry them in lots of olive oil together with the onion and pepper strips. Season to taste. When the potatoes are cooked, remove them from the hob and fry the eggs (1 or 2 per person). Cut the chorizo and black pudding into medium-sized chunks and fry them in another frying pan. Serve all the ingredients with slices of ham, on a large, flat plate.

RIOFIO GRILLED TROUT

Ingredients (for 4 people):
- 4 whole trouts
- 100g of cured ham and 100g of almonds
- Extra virgin olive oil
- Sherry vinegar
- 1 clove of garlic, thyme, salt and parsley

Preparation:
Clean the trout, removing the bones, and chop the ham. Fry the almonds until they are golden brown, then grind them to a medium-sized grain in a mortar. Open the trout and place them with the skin facing downwards in a large frying pan covered in oil. Sprinkle the finely chopped garlic and parsley over them. Turn the trout over and add the ham, the fried almonds, and a touch of thyme. Just before removing them from the heat, add a touch of vinegar to the fish. Serve immediately with grilled vegetables.

DESSERTS

PAN DE HIGO

Ingredients:
- Sundried figs
- Almonds
- Cinnamon
- Cloves
- Brandy

Preparation:
Clean the figs and toast the almonds. Cut both and mix all the ingredients. Once everything is mixed you can make the loaf/roll any size you want.

PESTIÑOS

Ingredients:
- Sherry white wine
- Extra virgin olive oil
- Aniseed
- Cinnamon
- Lemon
- Flour
- Sugar

Preparation:
Mix a litre of wine, 0.5litres of oil, the aniseed, cinnamon, lemon shavings and 2kg of flour together. Knead, make little balls and press them down gently to get the shape of the pestiño. Fry them and when they are cold, cover them with jelly, simply made with sugar and boiled water.



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