Tender slices of Ibérico pork, seasoned and cooked to perfection.

Ibérico Pork

Crispy potatoes served with a spicy tomato sauce.

Patatas Bravas

Croquetas

Albondigas

Lamb Skewers

Gambas al Ajillo

Squid

Espinacas

In a bowl, mix the olive oil, minced garlic, chopped rosemary, salt, black pepper, and lemon juice to create a marinade.

Prepare the Marinade

Place the Ibérico pork chops in the marinade. Ensure each chop is well-coated. Cover and refrigerate for at least 30 minutes, preferably 2 hours.

Marinate the Pork

Preheat a grill or skillet over medium-high heat. Once hot, add the marinated pork chops and cook for 4-6 minutes on each side, or until cooked to your desired doneness.

Cook the Pork

Remove the pork from the heat and let it rest for 5 minutes before slicing. Serve warm with your choice of sides.

Rest and Serve

Ibérico pork chops

Olive oil

Garlic cloves

Fresh rosemary

Salt

Black pepper

Lemon juice

Peel and cut the potatoes into bite-sized cubes. Rinse and pat them dry with a paper towel.

Prepare the Potatoes

In a large frying pan, heat the olive oil over medium heat. Once hot, add the potato cubes and fry until golden and crispy, about 15-20 minutes. Stir occasionally.

Fry the Potatoes

Once the potatoes are crispy, remove them from the pan and place them on a paper towel to absorb excess oil. Season with salt, paprika, and garlic powder.

Season the Potatoes

potatoes

olive oil

salt

paprika

garlic powder

In a saucepan over medium heat, melt the butter. Add the flour and whisk constantly for about 2 minutes until it forms a paste. Gradually add the milk while continuing to whisk until smooth and thickened.

Make the Roux

Stir in the salt, pepper, nutmeg, cheese, and chopped ham or chicken. Mix until well combined. Remove from heat and let it cool down.

Season the Mixture

Milk

Butter

All-purpose flour

Ground black pepper

Nutmeg

Shredded cheese (e.g., mozzarella or cheddar)

Cooked ham or chicken, finely chopped

In a bowl, combine ground beef, breadcrumbs, egg, minced garlic, chopped parsley, salt, and black pepper. Mix until well combined.

Prepare the Meatballs

Shape the mixture into small meatballs, about 2.5 cm in diameter.

Form the Meatballs

In a skillet, heat olive oil over medium heat. Add the meatballs and cook until browned on all sides. Remove and set aside.

Cook the Meatballs

In the same skillet, add chopped onion and minced garlic. Sauté until onion is translucent.

Make the Sauce

Stir in tomato puree, chicken broth, paprika, salt, black pepper, and bay leaf. Bring to a simmer.

Combine Sauce Ingredients

Return the meatballs to the skillet and let them simmer in the sauce for about 20 minutes, until cooked through.

Simmer Meatballs in Sauce

Remove the bay leaf and serve the albondigas hot with the sauce.

Serve

Ground beef

Breadcrumbs

Garlic, minced

Parsley, chopped

In a large bowl, combine olive oil, minced garlic, ground cumin, ground coriander, paprika, salt, black pepper, lemon juice, and fresh parsley. Mix well to create the marinade.

Marinate the Lamb

Add the cubed lamb shoulder to the marinade and toss to ensure all pieces are thoroughly coated. Cover the bowl and refrigerate for at least 1 hour, preferably overnight for best flavor.

Add Lamb

Preheat Grill

Thread the marinated lamb cubes onto the skewers, leaving a little space between each piece for even cooking.

Skewer the Lamb

Place the skewers on the grill and cook for about 10-15 minutes, turning occasionally, until the lamb is browned and cooked to your desired level of doneness.

Grill the Skewers

Remove the skewers from the grill and let them rest for a few minutes before serving. Enjoy with your favorite dipping sauce or side dish.

Lamb shoulder, cubed

Ground cumin

Ground coriander

Paprika

Fresh parsley, chopped

Skewers (metal or soaked wooden)

Rinse the shrimp under cold water and pat dry with paper towels.

Prepare the Shrimp

In a large skillet, heat the olive oil over medium heat until it shimmers.

Heat the Oil

Add the sliced garlic and red pepper flakes to the skillet, sautéing until the garlic is golden and fragrant, about 1-2 minutes.

Sauté Garlic

Increase the heat to medium-high and add the shrimp to the skillet. Cook for about 2-3 minutes, stirring frequently, until the shrimp turn pink and opaque.

Cook the Shrimp

Carefully add the brandy to the skillet and let it simmer for another 2 minutes, allowing the alcohol to evaporate slightly.

Add Brandy

Remove from heat, season with salt and black pepper to taste, and stir in the fresh parsley. Serve immediately with crusty bread.

Season and Serve

Shrimp, peeled and deveined

Garlic, thinly sliced

Red pepper flakes

Brandy

Black pepper, freshly ground

Clean the squid by removing the head, tentacles, and innards. Rinse under cold water and pat dry with a paper towel. Cut the body into rings and leave the tentacles whole.

Prepare the Squid

In a bowl, combine olive oil, minced garlic, chopped parsley, lemon juice, salt, black pepper, and red pepper flakes. Add the squid to the marinade and toss to coat. Let it marinate for at least 30 minutes.

Marinate the Squid

Preheat a grill or grill pan over medium-high heat.

Preheat the Grill

Thread the squid rings and tentacles onto skewers (if using wooden skewers, soak in water for 30 minutes first). Grill the squid for about 2-3 minutes on each side, or until they are opaque and slightly charred.

Grill the Squid

Remove from the grill, drizzle with extra olive oil if desired, and serve immediately with lemon wedges.

Fresh squid

Rinse the fresh spinach under cold water and drain well. Peel and finely chop the garlic cloves.

Prepare the Ingredients

In a large skillet, heat the olive oil over medium heat. Add the chopped garlic and sauté for about 1 minute until fragrant but not browned.

Sauté the Garlic

Add the fresh spinach to the skillet and stir well to combine with the garlic. Sauté for approximately 3-5 minutes, or until the spinach is wilted and tender.

Cook the Spinach

Season the sautéed spinach with salt, black pepper, and lemon juice. Stir to combine and cook for an additional minute before removing from heat.