Food and oenology | Canary Islands Rabbit in salmorejo with a mortar and pestle with the oil and a little salt. Add the wine and the aromatic herbs. Leave the rabbit ...
Food and oenology | Castilla y Leon Chicken pepitoria Put the chicken in a pot with water, salt, celery, parsley and carrot and bring to the boil. Dry ...
Food and oenology | Galicia Octopus with potatoes and paprika oil and place in abundant salt water, boil until they are ready but don't overcook. Ingredients: 500 gm ...
Food and oenology | Galicia Galician broth pots with water on to boil and add the bones and French beans to one of them, with salt to taste. When ...
Food and oenology | Basque Country Spider crab 30-60 minutes Wash the spider crabs and cook them in plenty of water with salt for 10 minutes ...
Food and oenology | Castilla y Leon Roast suckling pig with salt and pepper. Place the suckling pig with the skin facing upwards. Heat the oven to maximum. Moisten ...
Food and oenology | Aragón 'Cordero a la pastora' 60 minutes Chop the lamb into equal sized pieces, that are not very big, salt and prepare ...
Food and oenology | Castilla-La Mancha Partridge 'Toledana' style feathers.Add salt both inside and out and truss with string. Place the olive oil in an earthenware dish ...
Food and oenology | Castilla-La Mancha Pickled partridge Clean the partridges, washing them well and salting them inside and out. Heat the oil ...
Food and oenology | La Rioja Red bream in sauce with dried peppers of water, a little salt and a spoonful of olive oil. Leave it on the heat for about 5 minutes. Then dry ...
Food and oenology | Extremadura Macarraca with a dash of vinegar and oil and a little salt. Ingredients: Tomato pepper onion garlic vinegar oil salt ...
Food and oenology | Andalusia Gipsy tripe it into regular pieces and cut the feet in half. Put them in a bowl, add vinegar, salt and lemon juice and mix ...
Food and oenology | La Rioja Bonito with fried vegetables the vegetables and add a little salt if they are too acidic. As for the bonito, cut it into rounds about 3 ...
Food and oenology | Catalonia Cannelloni Cook the sheets of pasta for 20 minutes in plenty of boiling water with salt. Cool them with cold ...
Mazarrón to do this is by visiting the Roman Salt Preserving Factory Museum , which features part of a large ...
Food and oenology | Aragón 'Firigolla' 35 minutes Roast the vegetables in ashes. Then cut them into strips and dress with oil and salt ...
Food and oenology | Cadiz Tastes of the sea in Cadiz and pepper) with eggs and powerful salted foods such as cured tuna. Eating in Cadiz: seafood dishes full ...
Food and oenology | Autonomous Community of Navarre Grilled Bidasoa salmon more than 1 hour After dividing the salmon into pieces, marinate it in oil with salt, parsley ...
Food and oenology | Castilla-La Mancha Hot meat paté More than 2 hours Clean the partridges and place to cook with water and salt in a pan with the meat ...
Food and oenology | La Rioja Calahorra artichokes in their own sauce , a little salt and 2 spoonfuls of oil. When it begins to boil, gradually add the artichokes without stopping ...
Food and oenology | Balearic Islands Majorcan vegetable soup more water, add a little salt, cover and cook for a further 10 minutes. Then drain and put the broth ...
Food and oenology | Extremadura Pheasant or partridge Alcántara style more than 2 hours Clean and gut the pheasant. Remove the wishbone from the breast. Season with salt ...
Food and oenology | Cantabria Fish and seafood grill About 40 minutes Wash the fish and season it with salt. Put it in a dish with a good dash of raw ...
Food and oenology | Galicia Octopus 'a la mugardesa' water. Then add salt to them. Finely chop the onion and add it to a frying pan with oil. When it is well ...
Food and oenology | Balearic Islands Crayfish stew aside, season with salt and pepper and leave to boil for 25 minutes on a high flame.Heat up some oil ...
Food and oenology | Madrid Region Madrid tripe and tripe, which should be scraped with a brush using salt and lemon or vinegar to remove the fat ...
Food and oenology | Catalonia Escudella i carn d’olla and the trotter into a pot, all well covered with water, and place it on the heat After an hour add the salt ...
Food and oenology | La Rioja Tripe . Then dry it and rub it with coarse salt and a little vinegar. Wash it well with water again ...
Food and oenology | Galicia Galician-style anglerfish Season the anglerfish with salt and pepper or just with salt. Peel and slice the potatoes. Cut ...
Food and oenology | La Rioja Roast lamb cutlets with vine shoots the cutlets on the griddle. When they are cooked on both sides, season with salt and they are ready to eat ...
Food and oenology | Catalonia 'Escalivada' (Roast aubergine and peppers) people: 4 large aubergines 8 red peppers 2 cloves of finely chopped garlic 1 dl of olive oil Salt ...
Food and oenology | Galicia Roast baby goat Between 1 and 2 hours Crush the garlic, thyme and salt, add a splash of oil, spread the shoulders ...
Food and oenology | Galicia Baked scallops a few breadcrumbs, a dash of oil, a few drops of vinegar and salt on top. Put into a medium oven ...
Food and oenology | Region of Murcia 'Zarangollo murciano' (Murcian omelette) Place the cold oil with the water and a pinch of salt in an earthenware dish over a low flame ...
Food and oenology | Galicia Galician 'Pote' in a pot with three litres of salted water. When it has simmered for an hour, add the cabbage, cut ...
Food and oenology | Autonomous Community of Navarre Baked borage Clean the borage well and cut the leaves and stalks into small pieces. Cook in water with salt ...