Before Turning on the Stove 16
CHAPTER 1
SOUPS, BROTHS, STEWS, CREAMS, AND PULSES
The Ritz’s Madrid-Style Cocido 20
Creamy Artichoke and Leek Soup 27
Basque Fresh Tuna and Potato Stew 31
Cream of Seasonal Mushrooms 35
Spinach with Garbanzo Beans 36
Pinotxo’s Garbanzo Beans with Blood Sausage, Raisins, and Pine Nuts 42
Stewed Lentils with a Nutty Chocolate Picada 43
CHAPTER 2
SALADS, COLD SOUPS, AND GAZPACHOS
Curly Endive with Xató Sauce 47
Belgian Endive with Cabrales Blue Cheese Sauce and Anchovy Fillets 48
Winter Green Salad with Fresh Cheese and Pomegranate Seeds 49
Salt Cod, Orange, and Olive Salad 53
Catalan Shredded Salt Cod, Tomato, and Olive Salad 54
White Bean Salad with Bonito del Norte Tuna 55
Melon or Fresh Figs with Slices of Dry-Cured Jamón 57
Chilled Melon Soup with Crispy Jamón 58
Classic Andalusian Gazpacho 60
Country Bread Rubbed with Tomato and Olive Oil 68
Catalan Flatbread with Roasted Red Peppers 70
Roasted Red Peppers, Eggplant, and Onions 72
Cádiz-Style Potatoes in Vinaigrette 74
Trout and Dry-Cured Iberian Jamón Croquettes 76
Spicy Marinated Pork Skewers 83
Empanada with Marinated Pork and Roasted Red Peppers 85
Galician Fair-Style Octopus with Paprika on Potatoes 91
Garlicky Shrimp in Olive Oil 93
La Mancha–Style Sautéed Onions, Zucchini, Tomatoes, and Peppers 102
Balearic-Style Baked Stuffed Eggplant 104
Fried Eggplant Strips with Salmorejo 106
Green Asparagus in Vinegar Marinade 107
Fresh White Asparagus with Crispy Shards of Dry-Cured Jamón 109
Spinach with Pine Nuts and Raisins 110
Tender Spinach Leaves with Spanish-Style Poached Eggs 112
Baker’s Oven-Roasted Potatoes 116
Galician Boiled Potatoes with Paprika 116
Puréed Potatoes with Extra-Virgin Olive Oil 117
La Rioja–Style Stewed Potatoes with Chorizo 118
Smashed Potatoes and Cabbage Topped with Streaky Salt Pork 119
Potato and Onion Egg Tortilla 124
Eggs Scrambled with Tender Green Garlic Shoots, Asparagus, and Shrimp 128
Eggs Scrambled with Mushrooms and Dry-Cured Jamón 130
Fried Eggs with Fried Potatoes and Slices of Dry-Cured Iberian Jamón 132
CHAPTER 6
RICE, PASTA, AND MIGAS
Rabbit Paella with Artichokes and Red Bell Peppers 138
Soupy Rice with Free-Range Chicken 150
Mountain-Style Rice with Chicken and Fresh Sausage 151
Fideos in the Cazuela with Pork Ribs 152
Seafood Fideuà with Allioli 153
Pyrenees Mountain–Style Penne Pasta with Ground Meat and Pâté 155
Penne Pasta with Tomatoes and Fresh Sausage au Gratin 156
Cannelloni Stuffed with Meat 157
Cannelloni Stuffed with Mushrooms and Pine Nuts 160
Shepherd’s Migas with Grapes 161
Andalucía-Style Deep-Fried Fish 164
Monkfish Steaks with Saffron 166
Galician-Style Hake with Garlic Ajada Sauce 169
Fish Braised in Romesco Sauce 170
Baked Turbot with Basque White Wine 173
Salt-Baked Gilt-Head Bream 174
Barbate-Style Tuna in Caramelized Onions 175
Grilled Sardines with Slushy Celery and Lemon Granita 176
Grilled Swordfish Steaks with Piriñaca 178
Pan-Fried Trout with Thyme and Walnuts 179
Navarra-Style Trout with Dry-Cured Jamón 181
Marinated Salmon on the Grill with Galician Potatoes 182
Biscay-Style Salt Cod with Choricero Pepper Sauce 183
Grandma Lola’s Lenten Salt Cod with Raisins 185
Piquillo Peppers Stuffed with Salt Cod Brandade 188
Mussels in Sweet Sofrito Tomato Sauce 199
Baked Scallops in the Shell 201
Lobster in a Nutty Chocolate Sauce, Costa Brava Style 205
Small Squid in Their Own Ink 206
Chicken Braised in Saffron, Almond, and Egg Yolk Sauce 212
Chicken with Shallots and Orange and Cinnamon Sauce 214
The Mayoress’s Stewed Christmas Chicken 217
Grilled Rabbit with Eggplant, Zucchini, and Allioli 221
Torre del Bosc Braised Rabbit with Carrots 222
Grilled Marinated Venison Steaks 226
Grilled Quail with Garlic and White Wine 230
Pilar’s Cazuela with Snails and Rabbit 231
New Year’s Day Snails in Spicy Tomato Sauce 232
Roast Shoulder of Kid Goat with Potato and Shallot Confit 236
Shepherd’s-Style Lamb Chops with Potatoes and Zesty Vinegar-Garlic Sauce 239
Grilled Lamb Rib Chops with Quince Allioli 240
Grilled Lamb Chops with Honey 242
Salt-Baked Pork Loin with Two Sauces 245
Pork Tenderloin with Purée of Chestnuts 246
Pork Tenderloin in Orange Sauce 248
Fresh Pork Sausages with White Beans and Allioli 251
Seared Morcilla de Burgos with Roasted Green Peppers and Fried Eggs 252
Menorcan Meatballs in Tomato and Pine Nut Sauce 257
Stewed Meatballs with Cuttlefish 258
Grilled Beef Tenderloin with Blue Cheese Sauce 259
Braised Veal with Dried Mushrooms 260
CHAPTER 12
INNARDS AND EXTREMITIES
Galician-Style Tripe with Garbanzo Beans 269
CHAPTER 13
DESSERTS, SWEETS, AND FRUITS
Toasted Bread with Chocolate, Extra-Virgin Olive Oil, and Sea Salt Flakes 274
Citrus-and-Cinnamon-Scented Flan 278
Spongy Cake with Pears and Walnuts, Sinarcas Style 280
Galician Crêpes with Fresh Whipped Cream and Honey 285
Flatbread with Pine Nuts, Sugar, and Anise 289
Marzipan Cookies Rolled in Pine Nuts 291
Oranges with Extra-Virgin Olive Oil and Honey 292
Early Spring Strawberries with Red Wine Vinegar 293
Spanish Cinnamon-Scented Drinking Chocolate in the Cup 306
White Wine Sangria with Fresh Berries 313
Menorcan Gin Cocktail with Fresh Lemon Juice and Lemon Soda 315
Orense-Style Coffee Liqueur 316
CHAPTER 15
SWEET AND SAVORY HOMEMADE CONSERVES
Christmas Cherries in Aguardiente 320
Dried Apricots Macerated in Sweet Wine 326
Sweet Preserved Tomatoes with Thyme 328
Sweet and Sour Preserved Onions 329
Quail in Escabeche Marinade 330
Fresh Sardines in Escabeche Marinade 332