3. 1. GALICIA: PULPO A LA GALLEGA (SPANISH), OCTOPUS
GALLEGA ( LITERAL TRANSLATION TO ENLISH), POLBO Á FEIRA (
GALICIAN).
Ingredients:
-1 Octopus 2 kilos
- ½ kilo of potatoes
- 1 onion
- Paprika
- Cayenne pepper
- Olive oil
- Coarse salt
4. 2. ASTURIAS: FABADA (SPANISH)
Ingredients:
-Beans 500g
-250 g of bacon cured
-2 Asturian chorizo
-2 Asturian blood sausages
-water
-200 g of ham bone
-Salt (to taste)
-3 strands of saffron
5. 3.CANTABRIA: SOBAOS PASIEGOS( SPANISH)
Ingredients:
-Butter 250 g
-250 g flour
-Sugar 250 g
-1 sachet of baking powder
-1 tablespoon rum
-3 eggs Salt
6. 4. PAIS VASCO: PORRUSALDA ( BASQUE)
Ingredients:
-4 leeks
-3 medium potatoes
-1 medium onion
-2 carrots
-1 liter of water
-Extra virgin olive oil
-fine salt
7. 5. LA RIOJA: PATATAS A LA RIOJANA ( SPANISH)
Ingredients:
-2 kg of potatoes to cook
-500 g of Rioja cured sausage
-2 big onions
-3 bay leaves
-50 ml extra virgin olive oil
-1 tip cayenne.
-4 red peppers soaked in water or a tablespoon of
pulp.
-6 cloves of garlic.
-2 liters of meat broth.
-salt
8. 6. NAVARRA: PIMIENTOS DEL PIQUILLO RELLENOS DE BACALAO
(SPANISH), PIQUILLO’S PEPPERS STUFFED WITH COD (LITERAL
TRANSLATION TO ENLISH)
Ingredients:
-12 units piquillo pepper
-2 slice fresh cod or hake
-200 gr Gamba
-1 pc large onion
-150 gr Serrano ham into small cubes
-2 clove garlic
-flour
-milk
-parsley
-salt
-pepper
-nutmeg
-Olive oil
-butter
-Orange peel
-200 ml liquid cream
-cream Cheese
9. 7. ARAGON: CORDERO A LA PASTORA (SPANISH)
Ingredients:
1kg . beef and lamb of Aragon
500 grs. small potatoes
1 dl . oil
1 atadillo herbs : fennel , bay leaf and parsley
1/2 l . milk
1/2 l . water
Black peppercorns
1 small glass of white wine
2 cloves garlic
salt
11. 9. COMUNIDAD VALENCIANA: PAELLA
Ingredients:
Chicken (700 grs. About 8 to 10 medium pieces)
Rabbit (300g. A 4 or 6 medium pieces.)
A (not filled) crushed red pepper sweet. Tablespoon
Saffron to taste or place a teaspoon of food coloring
12 tablespoons grated fresh tomato
Green beans or broad (400 g.).
Lima Bean (100 gr.)
3 or 4 artichokes
White bean (100 gr.).
water
12. 10. CASTILLA LA MANCHA: MIGUELITOS
Ingredients:
- 1 package of puff pastry- Icing sugar for dusting
PASTRY CREAM:
- 500 gr
-100 gr entirely milk
-50g sugar
-Cornflour- 3 eggs
13. 11.MADRID: CALLOS A LA MADRILEÑA
Ingredients:
1.5 Kilogram of Callos
½ kilogram of Morros
1 Units Veal (leg)
4 Spoon tablespoon oil tureen
150 grams of Chorizo
150 grams of black pudding
Chili Pepper ½ Units
1 Bay Leaf
4 Units of Clavo
10 Units Grain Pepper
1 pinch of nutmeg
2 clove garlic (minced)
1.5 Units of onion (medium, chopped and the rest in pieces)
Spoon 1 tablespoon flour
2 Units Tomato
1 teaspoon paprika
1 small cup of vinegar
14. 12. CATILLA Y LEÓN: COCHINILLO DE SEGOVIA
(SUCKING PIG)
Ingredients:
1 piglet four to four and a half kilos (clean),
100 g of lard
Water
salt
15. 13. EXTREMADURA: PERRUNILLAS
Ingredients:
400 g of lard at room temperature
4 egg yolks
Lemon zest
Sugar 250 g
Flour which supports
approximately 700 g
2 egg whites
Sugar for garnish
Ground cinnamon (optional)
16. 14. ANDALUCIA:GAZPACHO ANDALUZ.
Ingredients:
1 kilo of ripe tomatoes (with a bold
red color)
1 green pepper type Italiano (about
60 grams)
1 piece of cucumber (about four
fingers wide)
1 piece of onion (about 100 grams)
1 slice of bread (about 50 grams)
1 clove garlic
3 tablespoons olive oil
3 tablespoons white wine vinegar
1 teaspoon salt
17. 15.-MURCIA: ENSALADA MURCIANA (MURCIA SALAD)
Ingredients:
4 or 5 ripe tomatoes natural or big boat
1 onion or chive
2 o 3 cans of canned tuna (as guests)
Olives
3 o 4 eggs hard
Olive oil
Salt
Vinegar
18. 16. ISLAS BALEARES: SOBRASADA MALLORQUINA
Ingredients:
30 to 60% of lean pork,
40-70% of pork bacon,
4-7% of paprika, from
1.8 to 2.8
Salt
a few natural spices like
pepper,
paprika spicy, rosemary,
thyme and oregano, and
what will never find
coloring
19. 17. ISLAS CANARIAS: MOJO PICON
Ingredients:
. Garlic, 7 or 8 teeth
. Cumin, a teaspoon
. A couple of hibiscus
. A red pepper
. vinegar
. Sweet paprika, a teaspoon
. Olive oil
. salt
