Introduction:
A recipe very simple, with few ingredients and tasty more to not be able to. It may be accompanied with white rice or fried potatoes.

Ingredients:

-1kg of clean Octopus
-2cut to slices onions
-34tablespoons of tomato sauce
-1garlic
-1Ribbon of cognac
-Water
-Paprika, salt and oil

Instructions:

I put a little oil in a pan and I cut the onion slowly, when I saw her squishy I put ketchup and tell a few turns.
I added the pulpits well clean and dry, I made that change color and enroscaran the legs completely.
Mortar the garlic I machaque, added the brandy, watered with this the Octopus and let it evaporate the alcohol.
Once the alcohol evaporated I put a little water, got off the fire and let they guisaran slowly until they were tender. It takes almost an hour, depending on the size. You can add hot water to small amounts, but to cook it over low heat almost it won’t lack as they are made in the same juice that drop the octopuses and the onions.
When they are made add paprika, a little salt and they are allowed to stand before serving.

Ingredients:

-2 Seabass
-3 potatoes
-1 tomato
-1 cup of white wine
-1/2 of water
-Garlic and parsley
-1 onion
-Oil and salt
-A little bread crumbs (put only one sea bass)

First we turn on the oven warms to 180 °.
Peel the potatoes and cut in slices, we are putting them in the oven dish.
Cut thin slices onion and put it above the potatoes.
Cut the tomato into slices and put it also on top.
We put oil and salt.
We put the tray in the oven with the potatoes etc.. 30 minutes.
Within 15 minutes, open oven and pour over the cup of wine and the medium of water, and close.
While chop garlic and parsley, we are putting it above the open and clean bass, and put a little oil and salt, in one of the Seabass, I put breadcrumbs on top.
After 30 minutes in the oven, we get put above the 2 Seabass, close the oven and leave 25 minutes at 180 °, (I put up, down and air).
We check that the fish is done, remove and serve.

Source: OLETUSFOGONES

Preparation time: 10 minutes
Cooking time: 25 minutes
People: 2
INGREDIENTS:

-200 g of peas (frozen used them)
-1 onion
-50 g of cured ham
-50 g of sausage
-1 large potato
-1 tablespoon flour
-1/2 glass of Brandy
-1/2 teaspoon of cayenne pepper
-3 glasses of water (60cl)
-Salt
-oil
-water

ELABORATION:

We sliced the onion very thin and we make poached in a pan with a little oil for 5 minutes. We sliced serrano ham and diced chorizo and we add it to the Pan, leave to be for 7 minutes more.

When you are about to add peas (I joined them frozen), sauteed them with the sauce and Add the dash of Brandy. We leave for 2 minutes to evaporate the alcohol. Now add the spicy pimeton and the tablespoon of flour without stopping to remove.

It is time to add the water with potato pieces in the form of dice also. The extent of suitable water would be which cover all the ingredients, so potatoes cook well. We season and let that you cook for 25 minutes to fire lento-medio.
I retired it still leaving a little bit of broth that makes increase the flavor and they are not as dry as usual. Already it would be ready to our dish, super rich and easy to make.

** Touch of Brandy I assure you that always in my dishes not often miss, gives a special flavor that I am little greatests little hehe and now with the spicy paprika mmm! that Yes always paprika from la Vera.
** Not you import to add a little more water if necessary, because the ham and chorizo are flavorful and it will not be problem.

We liked, I’ve not changed absolutely nothing and for upcoming occasions will remain so because it has seemed perfect in taste and texture of the sauce.

Ingredients:

-1 litre of water
-2 teaspoons salt
-2 large diced potatoes (we are two people)
-A package of Frankfurt sausage cut into slices
-2 tablespoons capers (optional)
-1 fresh onion quartered
-Four tablespoons of minced variants (takes cucumber and carrot tiny cortadito)
-4 tablespoons mayonnaise
-1 or 2 tablespoons Dijon mustard
-3 tablespoons of cream for cooking.
-Freshly ground black pepper

Preparation:

We put in the glass water and salt. And cortaditas potatoes in the basket. We introduce into the beaker and set 20 minutes, temp. Varoma, vel.2. We throw away the glass of water and pass the potatoes cooked to a salad bowl with the variants, capers and sausages sliced.

We sliced green onion, 2 to 5 seconds in the glass. We add to the salad bowl.
Without cleaning the glass, we put mayonnaise, mustard and cream. Mix 4 seconds, vel.3.
Pour the contents of the beaker to the salad bowl (that the potatoes are already warm) and mix everything gently. We sprinkle with pepper.

Ingredients:
-1 chicken parts
-2 tablespoons butter
-2 onions
-5 garlic
-1 spoonful of paprika
-34 potatoes
-1 glass of red wine
-salt and pimieta.

Instructions:
Browns chicken seasoned with butter (I use oil, peroos I put the recipe as it is). -be ehca casserole.

Browned onion into pieces. Once Golden arrow paprika and is given a few turns with care not to burn.

It gets the chicken and irrigated with wine. Add water to cover. Cook 30 minutes.

While it fried the potatoes in squares. When chicken is tender add the potatoes and Cook 10 minutes.

Ingredients:
-Fish and seafood (salmon, hake, squid, prawns…)
-Garlic
-Olive oil
-Tomato
-Onion
-White wine

(For pancakes) (Exit a) 4 (large)
4 tablespoons flour
200 ml milk
2 eggs
1 tablespoon butter

(For the paprika bechamel)
-1 glass of flour
-2 glasses of hot milk
-1 glass of broth of the cooking of shrimps
-1/3 glass of olive oil
-1 spoonful of sweet paprika de la vera

Instructions:
(For pancakes)
We beat the ingredients in the blender and let rest in the refrigerator 20 minutes after this time is already ready to curdle. In a hot Nonstick Skillet we spread the base with butter and pour a bucket of mixture and move the Pan so that the mass extends through the base. We hope that you browned on one side, something that can be seen when the crepe is loose, and then give the back as if it were a tortilla and let that you browned on the other side. (We withdraw and leave in a source or dish and thus we accumulate crepes…) We reserve hot.

(Of the béchamel to the paprika)
In a pan or non-stick skillet over medium is oil to be heated, add the flour and fry it until the flour loses white, then add hot milk, the spoonful of paprika and a brewing Cup of the resulting hot broth of the cooking of the prawns little slowly and without stopping to removeWe form a sauce.
Tips: If the béchamel sauce will be lumpy passed by the mixer.

Mounting of the plate
We make the crepes and the bechamel sauce, reserve. Chop the fish and tiny shellfish, we sauteed in a pan fish and seafood with onion, garlic, tomato and parsley, we add a little white wine. Fill crepes with the fried mixed with a little of the bechamel sauce, pour the remaining bechamel on top and serve hot.

Ingredients:
-2 oranges or 4 mandarins
-Natural tuna
-2 eggs
-Spring onion
-Salt, black pepper and olive oil

Instructions:
The flaked tuna and chopped chives is available on the plate oranges, the wedges without skin or segments from tangerines, above provides.

This is the egg that can be cooked or done in the microwave, i.e. we will put it in microwave-proof Bowl, pink harems the yolk and uppercase with cling film, and minimal power until we see that the egg is cooked but the yolk not the whole. Dress and serve immediately when the egg is still hot.

Ingredients:
-Varied lettuce leaves (I use of which it sold in ready-made Mercadona which is called “garden salad”)
-2 tomatoes
-1 avocado
-Slices of goat cheese
-Marinated anchovies

Instructions:
The source becomes a bed of mixed lettuce leaves, on this are cut tomatoes in slices and avocado, over goat cheese cut into slices and a marinated anchovies ** above. The salad is seasoned with salt and oil of the anchovies.

** Anchovies: desperadoes anchovies, washed and is ponenn in a bowl with salt on both sides, left one day as well in the fridge, are washed to remove the salt and left in oil, so last quite some time.

Introduction:
It is my first recipe that sent the album… hope that you leave chic @ s!

Ingredients:
-Slices of ham normal (either very thin or very thick), according to Diners.
-Cheese sandwich, the same.
-Béchamel sauce
-Grated cheese
-Butter
-Oil
-1 garlic
-Nutmeg
-Tomato sauce
-Pine nuts

Instructions:
We cook the spinach a little chopped with water and salt, drain them well and the FRY with a little oil, garlic and pine nuts.
We put one of cheese on each slice of ham and fill them of spinach. We roll well and put them in a dish of oven. We bathe them with a bit of tomato sauce (if it is made at home better..) and then make the béchamel as usual but not thick and will add it above covering them all (at home we like with many béchamel…). We good sprinkle of grated cheese, parmesan and Emmental, I put a few nuts especially this butter and baked for about 15 min. approx.

Introduction:
Recipe and pics of my grandmother… It is a dish very consumed in Andalusia as incoming or lid, very refreshing for what love in summer, while in winter to us also we love. We know that the grandmothers like things well “condumias” so you potatoes seasoned my recipe are tuna and huevito hard with potato hahaha but known fable!

Ingredients:
•1 kg of boiled potatoes
•3 boiled eggs
•5 latitas tuna
•3 green peppers
•1 medium tomato
•4 fine onions or 2 thick
•200 ml olive oil
•50 ml vinegar
•Salt

Instructions:
Chop the spring onion, tomato and pepper to squares and reserve

Cut the potatoes into thick slices and place in a container.

Is it puts them above the mixed verdurita Sieve tuna

Eggs in helmets, reserving a yolk, add the salt and about this oil and vinegar.

We salpicamos just sprinkle with a few drops of water and sprinkle with reserved egg yolk. We put a bit of parsley to decorate.