TABLA DE QUESOS

ENSALADA CÉSAR

REVUELTOS DE CON GAMBAS

QUESO FUNDIDO

Queso Manchego

A LA GALLEGA

Camarones al Ajillo

CALAMARES PLANCHA

CALAMARES A LA

A LA ROMANA

Carpaccio de Salmón

AL VINO BLANCO

DE PIQUILLO

MOLLEJAS DE TERNERA FRITAS

AL AJILLO

CROQUETAS DE LA ABUELA

JAMÓN SERRANO

JAMÓN IBÉRICO PATA NEGRA

TRONCO DE ROBALO A LA MURCIANA

TRONCO DE ROBALO ASADOR

FIDEUÁ DE MARISCOS

PAELLA DE Castellin10

CALAMARES EN SU TINTA

LAMINADO DE RIB EYE

Saca todos los quesos del frigorífico 30–60 minutos antes de servir para que alcancen temperatura ambiente; esto realza su aroma y textura. Mientras tanto, coloca el queso cremoso (Brie/Camembert) entero sobre una tabla, córtalo en cuñas pequeñas o deja entero con un cuchillo para que los invitados lo sirvan. Corta el queso manchego en triángulos o cuñas de aproximadamente 1–1.5 cm de grosor. Desmenuza o ofrece una porción del queso azul con una espátula para que sea fácil de untar. Corta el rulo de cabra en rodajas o piezas de 1 cm de grosor.

Reposado y porcionado

Dispón las lonchas de jamón y salami/chorizo en pliegues o enrolladas para crear volumen. Rebana la baguette en rodajas finas y tuéstalas ligeramente en el horno a 180 °C por 5–7 minutos hasta que estén doradas y crujientes, o usa una sartén seca para tostarlas. Coloca los crackers en pequeños montones en la tabla.

Lava las uvas y sécalas con papel de cocina. Corta las manzanas y peras en láminas finas y rocíalas con unas gotas de limón si vas a preparar con antelación para evitar que se oxiden. Si usas higos frescos, pártelos por la mitad. Dispón los frutos secos en pequeños recipientes o montoncitos y coloca la mermelada y la miel en cuencos pequeños con una cuchara para servir.

Elige una tabla grande de madera o una bandeja. Comienza colocando los quesos en puntos separados de la tabla para crear equilibrio visual. Añade los cuencos con mermelada y miel cerca del queso cremoso y del queso de cabra. Coloca los embutidos en pliegues entre los quesos. Rellena los espacios con uvas, mitades de higo, rodajas de manzana y pera. Distribuye los crackers y las rebanadas de baguette alrededor. Esparce los frutos secos y las aceitunas en zonas libres. Añade pequeños montones de arándanos secos o pasas para toques dulces.

Finaliza con brotes verdes o rúcula para color y textura. Rocía ligeramente con aceite de oliva virgen extra y una pizca de pimienta negra molida sobre las peras o las hojas si lo deseas. Coloca cuchillos o espátulas para cada tipo de queso y pequeñas pinzas o tenedores para las aceitunas y embutidos.

Sirve la tabla inmediatamente una vez montada. Mantén más pan y crackers a mano para reponer. Refrigera las sobras envueltas en papel film o en un recipiente hermético y consume en 2–3 días según el tipo de queso.

Queso Manchego (curado o semi-curado)

Queso Azul (Roquefort o Gorgonzola)

Queso de Cabra (suave, tipo rulo)

Queso Cremoso (Brie o Camembert)

Jamón ibérico o serrano en lonchas

Salami o chorizo en lonchas finas

Uvas (mezcla roja y blanca)

Higos frescos (si de temporada) o mitades de higo seco

Manzana (tipo Granny Smith o Fuji), cortada en láminas

Peras, cortadas en cuartos o láminas

Mermelada de higos o mermelada de frutos rojos

Miel líquida

Frutos secos (nueces y almendras tostadas)

Arándanos secos o pasas

Baguette, rebanada fina y tostada

Crackers mixtos (semillas y tradicionales)

Aceitunas variadas (manzanilla y Kalamata)

Brotes verdes o rúcula para decorar

Pimienta negra molida

Aceite de oliva virgen extra

Picar finamente el diente de ajo y las anchoas o machacarlos con el dorso de un cuchillo hasta formar una pasta. Esto ayuda a distribuir el sabor uniforme en el aderezo.

Preparar ajo y anchoas

En un bol mediano, combinar las yemas de huevo pasteurizadas, la pasta de ajo y anchoas, la mostaza Dijon, el jugo de limón, el vinagre y la salsa Worcestershire. Batir vigorosamente con un batidor manual hasta que la mezcla sea homogénea.

Emulsionar base

Con el batidor en movimiento constante, añadir lentamente el aceite de oliva extra virgen en un hilo fino para emulsionar. Luego, agregar el aceite vegetal poco a poco si se desea una textura más suave. Continuar batiendo hasta obtener una textura espesa y cremosa.

Incorporar aceites

Agregar el queso parmesano rallado y sazonar con sal y pimienta negra al gusto. Probar y ajustar acidez con un poco más de jugo de limón si es necesario. Reservar el aderezo a temperatura ambiente o refrigerar hasta el momento de usar (si se refrigera, sacar 10–15 minutos antes de usar para que recupere textura).

Ajustar sabor

Preparar el pan cortando las rebanadas en cubos de aproximadamente 2 cm. Colocar los cubos en un bol grande, rociar con 1 cucharada de aceite de oliva y sazonar con 1/4 de cucharadita de sal y una pizca de pimienta. Mezclar para cubrir uniformemente.

Calentar una sartén grande a fuego medio-alto. Añadir los cubos de pan y tostar, removiendo con frecuencia, hasta que estén dorados y crujientes (6–8 minutos). Alternativamente, hornear a 200°C (400°F) en una bandeja durante 8–10 minutos, mezclando a la mitad del tiempo. Retirar y dejar enfriar.

Preparar la lechuga: separar las hojas de la lechuga romana, desechar la parte central dura y lavar las hojas en agua fría. Secarlas bien con una centrifugadora de ensalada o con toallas de papel; la lechuga debe estar lo más seca posible para que el aderezo se adhiera correctamente.

Cortar o desgarrar las hojas de lechuga en trozos del tamaño de un bocado y colocarlas en un bol grande para servir.

Agregar 3–4 cucharadas del aderezo César sobre la lechuga (guardar más aderezo aparte). Mezclar suavemente con pinzas o con las manos limpias hasta que las hojas estén ligeramente cubiertas; no empapar.

Incorporar los croutons y añadir la mitad del queso parmesano rallado. Mezclar ligeramente para distribuir.

Probar y ajustar: si necesita más aderezo, añadir 1 cucharada más a la vez. Ajustar sal y pimienta si es necesario.

Servir: repartir la ensalada en platos individuales, espolvorear el resto del parmesano en lascas o rallado por encima y, si se desea, colocar tiras de pechuga de pollo a la parrilla y filetes de anchoa como acompañamiento.

Sazonar las pechugas de pollo con sal y pimienta. Calentar una plancha o sartén a fuego medio-alto con un chorrito de aceite. Cocinar las pechugas 4–6 minutos por lado (dependiendo del grosor) hasta que alcancen 74°C (165°F) internamente. Dejar reposar 5 minutos y cortar en tiras. Añadir sobre la ensalada al servir.

yemas de huevo pasteurizadas

anchovas en aceite

mostaza Dijon

jugo de limón fresco

vinagre de vino blanco

salsa Worcestershire

aceite de oliva extra virgen

aceite vegetal (o aceite de oliva suave)

queso parmesano rallado fino

pimienta negra recién molida

lechuga romana

pan tipo baguette o ciabatta

aceite de oliva

queso parmesano en lascas o rallado grueso

pimienta negra

pechuga de pollo a la parrilla (en tiras)

anchoas extra para servir

Rinse shrimp under cold water, pat dry with paper towels. Toss shrimp with 0.25 tsp sea salt and a pinch of black pepper. Set aside.

Pat and season shrimp

Crack the eggs into a bowl, add the milk and 0.25 tsp sea salt, and whisk until just combined and slightly frothy. Keep at room temperature.

Beat eggs

Heat a large nonstick or well-seasoned skillet over medium heat. Add the olive oil and 20 g of the butter. When the butter melts and starts to foam, add the chopped onion and cook, stirring occasionally, until translucent and soft, about 4–5 minutes.

Add the minced garlic, smoked paprika and red pepper flakes (if using). Cook for 30–45 seconds, stirring, until fragrant — do not let the garlic brown.

Add the seasoned shrimp to the skillet in a single layer. Cook for 1–2 minutes on the first side until they start to turn pink at the edges, then flip and cook another 30–60 seconds until just cooked through. Shrimp will be opaque and firm. Remove shrimp to a plate and keep warm. Leave any flavorful juices in the pan.

If the skillet is dry, add the remaining 20 g butter and let it melt over medium-low heat. Return the shrimp to the pan to warm briefly, then remove again so the pan is ready for the eggs.

Reduce heat to low–low (gentle heat). Pour the beaten eggs into the warm skillet. Let the eggs sit undisturbed for 10–15 seconds until the edges begin to set.

Using a silicone spatula, draw the set edges toward the center, allowing uncooked egg to flow underneath. Continue gently folding and moving the eggs every 10–15 seconds. Aim for large, soft curds — do not over-stir or cook too fast.

When the eggs are about 70–80% set (still slightly glossy and soft), fold the cooked shrimp, diced tomato and chopped parsley into the eggs. Gently fold until the eggs finish setting but remain creamy, another 30–60 seconds. Taste and adjust seasoning with lemon juice, remaining salt and freshly ground black pepper.

Remove the pan from heat a few seconds before you consider them done; residual heat will finish cooking. If using chives, sprinkle them in now and fold once.

Transfer the revueltos de con gambas to a warm serving plate or shallow bowl. Sprinkle the extra parsley and a final crack of black pepper on top. Serve immediately with crusty bread or warm tortillas to scoop.

Note on timing: total active cooking time is short — shrimp cook quickly and eggs require gentle heat. Serve while hot for the best texture.

large eggs

raw shrimp, peeled and deveined (medium, tails removed)

whole milk

unsalted butter

extra-virgin olive oil

sea salt

freshly ground black pepper

small onion, finely chopped

garlic cloves, minced

ripe tomato, seeded and diced

fresh parsley, chopped

fresh chives, finely sliced (optional)

smoked sweet paprika (pimentón dulce)

red pepper flakes (optional)

lemon juice

extra parsley for garnish

freshly ground black pepper for finish

crusty bread or warm tortillas (for serving)

If using fresh poblano, roast directly over a gas flame, under a broiler, or on a grill until charred all over (about 8–10 minutes), turning to char evenly. Place roasted peppers in a bowl and cover with plastic for 10 minutes to steam. Peel off charred skin, remove seeds and membranes, and slice into ½-inch strips until you have about 1 cup (rajas).

Roast and slice peppers

In a skillet over medium heat add 1 teaspoon oil. Add 1 cup thinly sliced sweet onion and a pinch of salt. Cook, stirring occasionally, until soft and golden brown and slightly caramelized, about 12–15 minutes. Remove and set aside.

Caramelize or sauté onions

Heat a medium skillet over medium-high heat and add 1 tablespoon vegetable oil. Add the chorizo (casings removed) and break into small pieces with a spoon. Cook until browned and cooked through, about 6–8 minutes. Use a slotted spoon to transfer cooked chorizo to a plate lined with paper towel, leaving about 1 tablespoon of rendered fat in the pan (add oil if pan is dry).

Reduce heat to medium. Add minced garlic to the pan and sauté 30–45 seconds until fragrant. Add the roasted rajas and caramelized onions to the pan just to warm through and meld flavors, about 1–2 minutes. Season with 1/4 teaspoon cumin (if using), 1/2 teaspoon of the kosher salt, and 1/4 teaspoon black pepper. Stir to combine. Remove mixture from the pan and set aside with the cooked chorizo.

Preheat oven broiler (or set oven to 425°F / 220°C if using a baking method). Choose an oven-safe skillet (cast iron recommended) about 8–10 inches or an oven-safe dish. If you prefer stovetop, use a small cast-iron skillet and finish on the stove.

In the skillet (or dish), spread the chorizo and rajas/onion mixture evenly across the bottom. Sprinkle the cooked chorizo mixture so it distributes under the cheese layer.

Combine the Oaxaca and Asadero/Monterey Jack cheeses in a bowl and mix with 2 tablespoons crema (or sour cream) — the crema helps a smoother melt and prevents oil separation. Season with remaining 1/2 teaspoon kosher salt and 3/4 teaspoon black pepper (adjust to taste).

Pile the cheese mixture evenly over the chorizo and peppers in the skillet, pressing lightly to form an even layer. If using broiler, place skillet on the top oven rack about 6 inches from heat and broil 3–6 minutes, watching closely, until cheese is bubbling and golden brown in spots. If baking, place in a 425°F / 220°C oven for 8–12 minutes until fully melted and bubbly. For stovetop, cover skillet and melt over low heat for 6–8 minutes, checking frequently to prevent burning.

Remove from oven or stove. Let rest 1–2 minutes; sprinkle chopped cilantro and scallions on top. Dollop additional crema if desired and arrange pickled jalapeños or salsa alongside. Serve immediately with warm tortillas and lime wedges for squeezing.

Scoop warm queso fundido onto tortillas, add extra chorizo or rajas as desired. Squeeze lime to taste and garnish with cilantro and scallions. Eat while cheese is hot and stretchy.

Store any leftovers in an airtight container in the refrigerator up to 3 days. Reheat gently in a skillet over low heat or in a 300°F oven until warmed and melty; add a splash of cream if mixture seems dry.

Oaxaca cheese (or mozzarella as substitute)

Asadero or Monterey Jack cheese

Crema (Mexican crema) or sour cream

Chorizo (fresh Mexican or Spanish, casings removed)

Rajas (roasted poblano pepper), seeded and sliced

Caramelized onions (or sautéed sweet onion)

Garlic, minced

Cilantro, chopped

Ground black pepper

Kosher salt

Ground cumin (optional)

Lime wedges

Warm corn or flour tortillas

Pickled jalapeños or salsa

Chopped scallions (optional)

Vegetable oil or neutral oil

Remove the Manchego-style cheese from the refrigerator 30–45 minutes before serving. Let it sit on the counter, uncovered, so flavors open and texture softens slightly.

Bring cheese to room temperature

If the cheese is in a wedge, slice into 1/4-inch to 1/2-inch slices or small wedges for easy picking. Arrange the slices on a serving board or plate with some space between pieces.

Drizzle the 2 tablespoons of extra virgin olive oil lightly over the arranged cheese just before serving to add richness and shine.

If using a baguette or crusty bread, slice and toast the 6 slices lightly under a broiler or in a toaster until golden (about 1–2 minutes per side under broiler). Watch carefully to avoid burning.

Cut the quince paste (membrillo) into thin slices or small cubes. Place alongside the cheese so guests can pair paste with cheese.

If your Marcona almonds are not toasted, warm a small skillet over medium heat and dry-toast the 1/2 cup almonds, stirring frequently, until fragrant and lightly browned, about 3–4 minutes. Remove from heat and let cool.

Drain and pat the piquillo or roasted red peppers dry if needed, then slice into strips or leave whole for an attractive color contrast on the board.

Optional: sprinkle the chopped parsley over the cheese and peppers for color, and finish with a grind of black pepper to taste.

On a wooden board or serving platter, place the drizzled Manchego in the center. Arrange quince paste, toasted bread slices, Marcona almonds, and roasted peppers around the cheese in separate clusters for easy access.

Provide a small knife for spreading or cutting and small forks or toothpicks for picking. Serve immediately while the cheese is at room temperature.

Leftovers: Wrap any remaining cheese in parchment then plastic wrap and refrigerate. Bring back to room temperature before serving again (30–45 minutes). Quince paste and almonds store separately at room temperature in airtight containers; roasted peppers keep refrigerated.

aged Manchego-style artisan sheep's milk cheese

extra virgin olive oil

crusty bread or baguette

quince paste (membrillo)

Marcona almonds (lightly toasted)

whole roasted piquillo peppers or roasted red peppers

fresh parsley (optional, chopped)

Place the peeled, sliced potatoes in a medium saucepan and cover with cold salted water. Bring to a gentle boil, then simmer until the potatoes are just tender when pierced with a fork, about 8–10 minutes. Drain well and let steam-dry in the colander for 2 minutes.

Cook the potatoes

Arrange the drained potatoes in a single layer on the bottom of a large shallow ovenproof skillet or baking dish (an 11–12 inch pan). Drizzle 2 tablespoons of the olive oil over the potatoes, sprinkle 1 tsp coarse sea salt and 1 tsp smoked paprika evenly across the potatoes. Toss gently in the pan with a spoon to coat. Keep warm while you prepare the seafood.

Heat remaining 4 tablespoons olive oil in a large wide sauté pan over medium heat. Add the chopped onion and a pinch of salt and cook, stirring occasionally, until softened and translucent, about 5–6 minutes. Add the sliced garlic and cook for 1–2 minutes more until fragrant but not brown.

Build the aromatic base

Pour in the white wine and increase heat to medium-high to bring to a simmer; let it reduce by about half, 2–3 minutes. Add the cold water or fish stock, bay leaf and black pepper and bring to a gentle simmer, then reduce heat to low and cook 2 minutes to combine flavors. Taste and adjust seasoning with remaining coarse sea salt (up to 1 tsp more, if desired).

Deglaze and make the broth

Increase heat under the sauté pan to medium-high. Add the cleaned mussels and clams to the pan, cover, and steam until they begin to open, about 4–5 minutes. Shake the pan occasionally. When most shells have opened, remove any shells that remain tightly closed and discard. Using a slotted spoon transfer opened shellfish to the pan with the potatoes, nestling them in the spaces between slices.

Steam the shellfish

Add the shrimp to the simmering broth in the sauté pan and cook until they turn pink and are just cooked through, about 2–3 minutes. Spoon several large ladlefuls of the flavorful broth over the potatoes and shellfish in the baking dish so they sit partially submerged but not swimming. Reserve the remaining broth in the pan.

Cook the shrimp

Preheat the broiler (grill) or oven to 200°C (390°F) if you want a lightly roasted finish. Place the baking dish with potatoes and seafood on a sheet tray and put under the broiler for 3–5 minutes until the top is lightly browned and the paprika scent is aromatic. Watch carefully to prevent burning. Alternatively, simply cover and let sit for a minute to meld flavors.

Finish & roast (optional) — 'A la Gallega' style

Remove from oven, discard bay leaf. Sprinkle the chopped parsley over the entire dish, drizzle the remaining cooking broth around the dish and a final small drizzle (about 1 tsp) of olive oil over the seafood. Serve immediately with lemon wedges on the side to squeeze over.

whole mussels (cleaned)

small clams (or cockles, cleaned)

peeled large shrimp (prawns), tails on

waxy potatoes (Yukon Gold or red), peeled and cut into 1/2-inch rounds

smoked Spanish paprika (pimentón), preferably sweet or a mix sweet+hot

coarse sea salt

fresh flat-leaf parsley, chopped

lemon wedges (for serving)

garlic cloves, thinly sliced

small yellow onion, finely chopped

dry white wine

cold water or low-sodium fish stock

bay leaf

black pepper

Rinse shrimp under cold water and pat dry thoroughly with paper towels. Place in a bowl and sprinkle with 1 tsp kosher salt, 1 tsp freshly ground black pepper and 1 tbsp fresh lemon juice. Toss to coat and let sit at room temperature for 5–10 minutes while you prepare other ingredients.

Pat and season

In a large skillet (10–12 inches) over medium heat, add 3 tbsp extra-virgin olive oil and 1 tbsp unsalted butter. Heat until butter melts and foam subsides but before it browns, about 1 minute.

Heat oil and butter

Add the 6 thinly sliced garlic cloves to the skillet in a single layer. Sauté gently, stirring frequently, until the garlic is fragrant and just turning golden (do not let it burn), about 1–1.5 minutes.

Infuse garlic

Stir in 1 tsp red pepper flakes and 1 tsp smoked paprika for about 10–15 seconds to bloom the spices in the fat, releasing their aroma.

Asador Castellano

Tabla De Quesos

Ensalada César

Revueltos De Con Gambas

Queso Fundido

Queso Manchego

A La Gallega

Camarones Al Ajillo

Calamares Plancha

Calamares A La

A La Romana

Carpaccio De Salmón

Al Vino Blanco

De Piquillo

Mollejas De Ternera Fritas

Al Ajillo

Croquetas De La Abuela

Jamón Serrano

Jamón Ibérico Pata Negra

Tronco De Robalo A La Murciana

Tronco De Robalo Asador

Fideuá De Mariscos

Paella De Castellin10

Calamares En Su Tinta

Laminado De Rib Eye