Spanish paprika, cracked pepper, cheese crostini

Cream Of Butternut Squash

Steamed rice, house made shoestring potatoes, shishito peppers

Braised Oxtail

Valencia style rice, pan seared chicken, artichoke confit, snow peas, Spanish paprika

Arozo Meloso De Pollo

Sautéed shrimp, curry cream, artichoke confit, toasted baguette

Camarones Al Curry

Traditional Spanish custard made with condensed milk, cinnamon, Maria cookies

Natillas Con Galleta Maria

Eggplant, zucchini, squash, tomato, scallions, asparagus, romesco sauce

Parrillada De Verduras

Preheat the oven to 375°F (190°C). Slice the bread into 1/2-inch thick pieces and lay them on a baking sheet. Drizzle with olive oil and sprinkle with grated cheese. Bake for about 10-12 minutes or until golden and crispy.

Prepare the Crostini

In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic, and sauté until the onion is translucent, about 5 minutes.

Sauté Vegetables

Add the cubed butternut squash and vegetable broth to the pot. Bring to a boil, then reduce heat and let it simmer for about 20-25 minutes, or until the squash is tender.

Cook Squash

Using an immersion blender or a regular blender, blend the soup until smooth. Return to the pot if using a regular blender.

Blend the Soup

Stir in the heavy cream, Spanish paprika, cracked black pepper, and salt. Adjust seasoning to taste, and heat through.

Season the Soup

Ladle the soup into bowls and serve hot, garnished with additional cracked pepper and accompanied by cheese crostini.

Serve

Butternut squash, peeled and cubed

Onion, chopped

Garlic, minced

Vegetable broth

Olive oil

Spanish paprika

Cracked black pepper

Salt

Heavy cream

Grated cheese (e.g., Parmesan or Gruyère)

Bread (for crostini)

Additional cheese (for crostini topping)

Season the oxtail with salt and black pepper. In a large pot or Dutch oven, heat olive oil over medium-high heat. Sear the oxtail pieces until browned on all sides, about 8-10 minutes. Remove and set aside.

Prepare the Oxtail

In the same pot, add chopped onions, carrots, celery, and garlic. Sauté until the vegetables are softened, about 5-7 minutes.

Sauté the Vegetables

Pour in the red wine to deglaze the pot, scraping up any browned bits. Bring to a simmer, then add the beef broth, bay leaves, and thyme. Return the seared oxtail to the pot. Bring back to a boil, then reduce heat to low and cover. Let it braise for about 3 hours, or until the oxtail is fork-tender.

Deglaze and Braise

While the oxtail is braising, prepare the shoestring potatoes and steamed rice according to package instructions. For the shishito peppers, sauté them in a pan with a little olive oil until blistered, about 5 minutes.

Prepare the Sides

Once the oxtail is cooked, serve it over steamed rice, topped with the braising liquid. Add the sautéed shishito peppers on the side and garnish with shoestring potatoes.

Oxtail

Carrots, chopped

Celery, chopped

Beef broth

Red wine

Bay leaves

Thyme, fresh

Black pepper

Shishito peppers

Shoestring potatoes

Steamed rice

Season the chicken thighs with salt, black pepper, and half of the Spanish paprika. Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Sear the chicken thighs for about 5-7 minutes on each side or until golden brown and cooked through. Remove from skillet and set aside.

Prepare the Chicken

In the same skillet, add the remaining olive oil. Sauté the chopped onion and minced garlic until they become translucent, about 2-3 minutes.

Cook the Aromatics

Stir in the Arborio rice and the remaining Spanish paprika. Toast the rice for about 2 minutes. Then, add the chicken broth and bring to a simmer.

Add Rice and Broth

Once the broth is simmering, return the seared chicken thighs to the skillet. Add the chopped artichoke hearts and snow peas. Cover and let cook for about 20 minutes on low heat, or until the rice has absorbed most of the liquid and is tender.

Combine Ingredients

Remove from heat and let it sit covered for an additional 5 minutes. Fluff the rice with a fork, taste, and adjust seasoning if necessary. Serve warm with lemon wedges on the side.

Finish and Serve

Arborio rice

Chicken thighs

Artichoke hearts (cooked, chopped)

Snow peas

Chicken broth

Garlic (minced)

Onion (chopped)

Lemon wedges (for serving)

In a large skillet, heat the olive oil over medium heat. Add the chopped onion and minced garlic, sautéing until the onion becomes translucent.

Prepare the Shrimp

Add the shrimp to the skillet, seasoning with salt and black pepper. Cook for 2-3 minutes until they turn pink.

Cook the Shrimp

Stir in the curry powder, then pour in the coconut milk. Allow the mixture to simmer for about 5 minutes until it thickens slightly.

Make the Curry Cream

Gently fold in the chopped artichoke hearts and let them warm through for another 2 minutes.

Add Artichokes

While the curry is simmering, toast the baguette slices until golden brown.

Prepare the Baguette

Serve the shrimp curry hot, garnished with fresh cilantro, alongside the toasted baguette slices.

Shrimp, peeled and deveined

Coconut milk

Curry powder

Onion, finely chopped

Artichoke hearts, canned or jarred, chopped

Baguette, sliced

Fresh cilantro, for garnish

In a medium saucepan, combine the condensed milk, milk, sugar, and cinnamon stick over medium heat. Stir until the mixture is well combined and heated through, but do not let it boil.

Prepare the Custard

In a separate bowl, whisk the eggs. Gradually add a small amount of the warm milk mixture to the eggs while whisking continuously to temper the eggs.

Mix the Eggs

Pour the egg mixture back into the saucepan with the remaining milk mixture. Continue to cook on low heat, stirring constantly, until the custard thickens enough to coat the back of a spoon.

Combine and Thicken

Remove from heat and stir in the vanilla extract. Discard the cinnamon stick.

Add Vanilla

In serving bowls or glasses, layer the custard and Maria cookies. Start with a layer of custard, followed by a layer of cookies. Repeat until the bowls are filled, finishing with a layer of custard on top.

Assemble the Dessert

Refrigerate the assembled natillas for at least 2 hours or until set. Serve chilled.

Chill

Condensed milk

Milk

Eggs

Sugar

Cinnamon stick

Vanilla extract

Maria cookies

Wash and slice the eggplant, zucchini, squash, and tomato into thick slices. Trim the ends off the asparagus and cut the scallions in half.

Prepare the Vegetables

Preheat the Grill

Place the sliced eggplant, zucchini, squash, tomato, scallions, and asparagus on the grill. Cook for about 4-5 minutes on each side or until they have nice grill marks and are tender.

Grill the Vegetables

Remove the vegetables from the grill and arrange them on a serving platter. Drizzle with romesco sauce and serve warm.