Calamares a la Romana

Whiting in green sauce with clams and shrimp

Merluza a la vasca

Fried calamari served with marinara sauce.

Calamari Fritti

Pasta with seasonal vegetables in a light olive oil sauce.

Pasta Primavera

Filete de Pollo Frances

Arroz con Pollo

Chicken breast in Brandy sauce with peppers, mushrooms and ham

Filete de pollo a la Castellana

Filete de pollo Camaron en salsa de vino

Pollo al Ajillo

Chuletas de Cerdo a la Plancha

Chuletas de Cerdo al Vino

Riñones al Jerez

Callos a la Vizcaina

Chuletas de ternera a la Plancha

Filete de Ternera a la Plancha

Medio Bistec de Lomo

Bistec de Lomo deshuesado

Mar y Tierra

Solomillo a la parrilla

Solomillo con Camarones

Veal in sherry sauce with sausage, peppers and onions

Ternera Extremeña

Ternera Marsala

Veal in sherry and cognac sauce with mushrooms and peppers

Ternera a la vasca

Cola de Langosta al horno

Begin by cleaning the calamari. Remove the head and innards, and peel off the outer skin. Cut the calamari into rings, about 1/2 inch thick. Rinse under cold water and pat dry with paper towels.

Clean and Prepare the Calamari

In a mixing bowl, combine the all-purpose flour, cornstarch, salt, black pepper, and paprika. In another bowl, whisk together the egg and milk until well combined. Gradually add the wet mixture to the dry ingredients and mix until smooth.

Prepare the Batter

In a deep frying pan or pot, heat the vegetable oil over medium-high heat until it reaches 350°F (175°C). You can use a thermometer to check the temperature.

Heat the Oil

Dredge the calamari rings in the batter, ensuring they are well coated. Allow any excess batter to drip off.

Coat the Calamari

Carefully drop the coated calamari rings into the hot oil in batches, being careful not to overcrowd the pan. Fry for about 2-3 minutes or until they are golden brown and crispy.

Fry the Calamari

Using a slotted spoon, remove the fried calamari from the oil and place them on a plate lined with paper towels to drain excess oil. Serve immediately with lemon wedges and garlic aioli, if desired.

Drain and Serve

Calamari (squid)

All-purpose flour

Cornstarch

Salt

Black pepper

Paprika

Milk

Vegetable oil

Lemon wedges

Garlic aioli (optional)

Rinse the clams under cold water to remove any sand or debris. Set aside.

Prepare the clams

If not already done, peel and devein the shrimp. Pat dry with a paper towel.

Prepare the shrimp

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

Sauté the aromatics

Pour in the white wine and let it simmer for 2-3 minutes to reduce slightly.

Add the wine

Gently place the whiting fillets into the skillet. Add the clams and shrimp on top of the fish. Season with salt and black pepper.

Add the seafood

Pour the fish stock over the seafood, then sprinkle the chopped parsley evenly over everything.

Add the stock

Cover the skillet and let it simmer for about 10-12 minutes, or until the clams have opened and the shrimp are cooked through.

Simmer

Once cooked, remove from heat and serve the Merluza a la vasca hot, garnished with extra parsley if desired.

Serve

whiting fillets

clams

shrimp, peeled and deveined

olive oil

garlic, minced

onion, finely chopped

parsley, chopped

white wine

fish stock

salt

black pepper

In a medium saucepan, heat the olive oil over medium heat. Add the minced garlic cloves and sauté for about 1 minute until fragrant, being careful not to burn them.

Cook the Garlic

Stir in the canned crushed tomatoes, dried oregano, salt, and black pepper. Bring the mixture to a simmer.

Add the Tomatoes

Reduce heat to low and let the sauce simmer for about 15-20 minutes, stirring occasionally. Add the chopped fresh basil just before serving.

Simmer the Sauce

In a large bowl, combine the all-purpose flour, cornstarch, salt, black pepper, and garlic powder. Mix well to create a uniform dry coating.

Mix Coating

In a deep frying pan or a heavy-bottomed pot, heat the vegetable oil over medium-high heat until it reaches 375°F (190°C).

Dredge the calamari rings in the flour mixture, ensuring they are evenly coated. Shake off any excess flour.

Carefully add a few coated calamari rings to the hot oil, making sure not to overcrowd the pan. Fry for 2-3 minutes or until golden brown and crispy.

Using a slotted spoon, remove the fried calamari from the oil and place them on a paper towel-lined plate to drain excess oil. Repeat with the remaining calamari.

calamari rings

all-purpose flour

cornstarch

garlic powder

vegetable oil

canned crushed tomatoes

garlic cloves, minced

dried oregano

fresh basil, chopped

In a large pot, bring salted water to a boil. Add the pasta and cook according to package instructions until al dente. Drain and set aside.

Boil the Pasta

In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 1 minute until fragrant. Add bell peppers, zucchini, and carrot. Cook for 5-7 minutes until the vegetables are tender.

Sauté the Vegetables

Add the cherry tomatoes and fresh spinach to the skillet. Cook for an additional 2-3 minutes until the spinach is wilted and the tomatoes are slightly softened.

Add Spinach and Tomatoes

Add the drained pasta to the skillet with the sautéed vegetables. Season with salt and black pepper. Toss everything together for 2-3 minutes, allowing the flavors to meld.

Combine Pasta and Sauce

Remove from heat and stir in grated Parmesan cheese and chopped fresh basil. Serve hot, garnished with extra Parmesan if desired.

Garnish and Serve

Pasta (e.g., spaghetti or penne)

Bell peppers (red, yellow, green)

Zucchini

Carrot

Cherry tomatoes

Fresh spinach

Olive oil

Garlic (minced)

Parmesan cheese (grated)

Fresh basil (chopped)

In a mixing bowl, combine the lemon juice, minced garlic, olive oil, salt, and black pepper. Add the chicken breasts, ensuring they are fully coated in the marinade. Cover and refrigerate for at least 30 minutes.

Marinate the Chicken

Heat a skillet over medium heat and add a little olive oil. Remove the chicken from the marinade (reserve the marinade) and cook for about 6-7 minutes on each side, or until the chicken is golden brown and cooked through.

Cook the Chicken

In the same skillet, pour in the reserved marinade and bring to a boil. Reduce the heat and let it simmer for 5 minutes, allowing the flavors to meld.

Make the Sauce

Serve the chicken breasts on a plate, drizzling the lemon sauce over the top. Garnish with chopped fresh parsley and optional lemon slices and capers.

Plate the Dish

Chicken breast

Lemon juice

Garlic cloves

Fresh parsley

Lemon slices

Capers

Season the chicken thighs with salt, black pepper, cumin, and paprika. Let them marinate for about 15 minutes.

Prepare the Chicken

Finely chop the onion, garlic, and bell pepper. Set them aside.

Chop the Vegetables

In a large, deep skillet or Dutch oven, heat the olive oil over medium-high heat. Add the seasoned chicken thighs and sear them for about 5-7 minutes on each side until golden brown. Remove the chicken from the pan and set aside.

Sear the Chicken

In the same skillet, add the chopped onion, garlic, and bell pepper. Sauté for about 3-4 minutes until the onion is translucent.

Cook the Vegetables

Stir in the tomato sauce and then add the rice. Mix well to coat the rice with the sauce and vegetables.

Add Tomato Sauce and Rice

Return the seared chicken to the skillet and add the chicken broth and bay leaf. Stir to combine everything.

Combine with Chicken and Broth

Bring the mixture to a boil, then reduce the heat to low. Cover the skillet and let it simmer for about 20-25 minutes, or until the rice is cooked and has absorbed the liquid.

In the last 5 minutes of cooking, add the frozen peas. Remove the bay leaf before serving.

Add Peas and Finish

Garnish with fresh cilantro before serving. Serve hot and enjoy your Arroz con Pollo!

Garnish

Chicken thighs

Long-grain rice

Chicken broth

Onion

Garlic

Bell pepper

Tomato sauce

Frozen peas

Cumin

Bay leaf

Fresh cilantro

Start by slicing the chicken breasts into fillets if they are thick. Dice the red and green bell peppers, chop the mushrooms, and finely chop the onion and garlic. Cut the Spanish chorizo or ham into small cubes.

Prepare the Ingredients

In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Season the chicken fillets with salt and black pepper. Add the chicken to the skillet and cook for about 4-5 minutes on each side until golden brown and cooked through. Remove the chicken from the skillet and set aside.

In the same skillet, add the remaining tablespoon of olive oil. Add the chopped onion and garlic, and sauté until translucent, about 2-3 minutes. Then add the diced bell peppers and mushrooms, cooking for another 3-4 minutes until they soften.

Stir in the diced Spanish chorizo or ham and cook for 2 minutes. Carefully add the brandy to the skillet, allowing it to simmer and reduce slightly, about 2-3 minutes.

Add Ham and Brandy

Return the cooked chicken to the skillet, coating it with the vegetable and brandy sauce. Let it cook together for an additional 2 minutes to meld the flavors.

Combine Chicken and Sauce

Brandy

Red bell pepper

Green bell pepper

Mushrooms

Spanish chorizo or ham

Season the chicken breasts with salt and black pepper on both sides.

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

Prepare the Shrimp

In a large skillet, heat 1 tablespoon of olive oil over medium-high heat. Add the seasoned chicken breasts and cook for about 6-7 minutes on each side, or until golden brown and cooked through. Remove from the skillet and set aside.

In the same skillet, add the remaining tablespoon of olive oil. Add the minced garlic and chopped onion. Sauté for 2-3 minutes until the onion is translucent. Add the shrimp and cook for 3-4 minutes until they turn pink. Remove shrimp and set aside with the chicken.

Cook the Shrimp

In the same skillet, pour in the dry white wine and bring to a simmer. Scrape the bottom of the skillet to incorporate the browned bits. Add the chicken broth and simmer for 5 minutes. Stir in the heavy cream and cook for an additional 3 minutes until the sauce thickens slightly.

Return the chicken and shrimp to the skillet, coating them in the sauce. Cook for an additional 2-3 minutes to heat through. Garnish with chopped fresh parsley before serving.

Combine and Serve

Shrimp (peeled and deveined)

Dry white wine

Onion (finely chopped)

Heavy cream

Fresh parsley (chopped)

Rinse the chicken pieces under cold water and pat them dry with paper towels. Season the chicken generously with salt, black pepper, and paprika. Set aside for about 15 minutes to absorb the flavors.

Peel the garlic cloves and lightly crush them with the side of a knife or a garlic press. This will release more flavor during cooking.

Prepare the Garlic

In a large skillet or frying pan, heat the olive oil over medium-high heat. Once hot, add the chicken pieces skin-side down. Sear the chicken for about 5-7 minutes until golden brown. Flip the pieces and cook for an additional 5 minutes.

Reduce the heat to medium and add the crushed garlic cloves to the skillet. Cook for about 2 minutes, stirring frequently to prevent the garlic from burning.

Add Garlic

Pour in the white wine to deglaze the pan, scraping up any browned bits from the bottom with a wooden spoon. Allow the wine to simmer for about 2 minutes.

Deglaze the Pan

Add the chicken broth to the skillet, stirring to combine. Bring the mixture to a simmer.

Add Chicken Broth

Cover the skillet and reduce the heat to low. Let the chicken simmer for about 30-35 minutes, or until the chicken is fully cooked and tender.

Once cooked, remove the skillet from the heat and stir in the chopped parsley. Adjust seasoning with additional salt and pepper if necessary.

Calamares A La Romana

Merluza A La Vasca

Calamari Fritti

Pasta Primavera

Filete De Pollo Frances

Arroz Con Pollo

Filete De Pollo A La Castellana

Filete De Pollo Camaron En Salsa De Vino

Pollo Al Ajillo

Chuletas De Cerdo A La Plancha

Chuletas De Cerdo Al Vino

Riñones Al Jerez

Callos A La Vizcaina

Chuletas De Ternera A La Plancha

Filete De Ternera A La Plancha

Medio Bistec De Lomo

Bistec De Lomo Deshuesado

Mar Y Tierra

Solomillo A La Parrilla

Solomillo Con Camarones

Ternera Extremeña

Ternera Marsala

Ternera A La Vasca

Cola De Langosta Al Horno