Egg-breaded boneless chicken in tomato and wine

FILETE DE POLLO A LA VASCA

Shrimp cooked with tomato, garlic, wine and parsley

CAMARONES PROVENZAL

FILETE DE POLLO EN SALSA DE VINO

SOPA DEL DIA

PAELLA MARINERA

CHORIZOS A LA PLANCHA

ALMEJAS MARINERA

SOPA DE AJO

PARGO A LA PASTELERA

Sautéed broccoli rabe tossed with garlic and a hint of chili for a vibrant and flavorful side dish.

BROCCOLI RABE

ANTIPASTO ESPAÑOL

Stuffed mushrooms with crabmeat and shrimp

CHAMPIÑONES A LA ESPAÑOLA

ALMEJAS CASINO

VIEIRAS DON PEPE

MEJILLONES A LA MARINERA

QUESOS ESPAÑOLES

Veal cutlet in sherry brandy and mushroom sauce

TERNERA A LA CORUÑESA

SOLOMILLO Y COLA DE LANGOSTA

PRIME AGED SIRLOIN

ENSALADA DE LA CASA

CALAMARES A LA ROMANA

ALMEJAS EN SALSA VERDE

Choice Filet Mignon served with our Chef's special sauce

SOLOMILLO A LA SEVILLANA

PRIME AGED T-BONE STEAK

Season the boneless chicken fillets with salt and black pepper. Let them sit for 15 minutes.

Prepare the Chicken

In a bowl, beat the eggs. Place breadcrumbs in another bowl. Dip each chicken fillet in the beaten eggs, then coat with breadcrumbs.

Bread the Chicken

In a large skillet, heat olive oil over medium heat. Fry the breaded chicken fillets for about 5-7 minutes on each side, or until golden brown. Remove and set aside.

Fry the Chicken

In the same skillet, add chopped onion and minced garlic. Sauté until softened, about 3-5 minutes. Add the tomato sauce and white wine, stirring to combine. Simmer for 10 minutes.

Prepare the Sauce

Return the fried chicken to the skillet with the sauce. Cook for an additional 5 minutes, allowing the flavors to meld. Garnish with chopped parsley before serving.

Combine and Serve

Boneless Chicken Fillets

Eggs

Breadcrumbs

Olive Oil

Tomato Sauce

White Wine

Garlic

Onion

Salt

Black Pepper

Parsley

Gather all the ingredients and prepare the shrimp by peeling and deveining if not done already.

Prepare the Ingredients

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant.

Sauté Garlic

Add the diced tomatoes to the skillet and cook for about 5 minutes until they begin to soften.

Add Tomatoes

Pour in the white wine, stirring to deglaze the pan. Allow it to simmer for 3-4 minutes.

Deglaze with Wine

Add the shrimp, salt, and black pepper to the skillet. Cook for 5-7 minutes until the shrimp are pink and opaque.

Cook the Shrimp

Remove the skillet from heat and stir in the chopped parsley. Serve immediately with crusty bread or over pasta.

Add Parsley and Serve

Shrimp (peeled and deveined)

Tomatoes (diced)

Garlic (minced)

White wine

Fresh parsley (chopped)

Olive oil

Black pepper

In a large skillet, heat olive oil over medium-high heat. Season the chicken breasts with salt and black pepper. Add the chicken to the skillet and sear for about 5-6 minutes on each side until golden brown. Remove the chicken from the skillet and set aside.

Searing the Chicken

In the same skillet, add the chopped onion and minced garlic. Sauté for 2-3 minutes until the onion is translucent. Add the sliced mushrooms and cook for another 5 minutes until the mushrooms are tender.

Cooking the Vegetables

Pour in the white wine and chicken broth. Add fresh thyme. Stir well and bring to a simmer. Allow the sauce to reduce for about 5 minutes.

Making the Sauce

Return the chicken to the skillet. Cover and cook on low heat for 15-20 minutes until the chicken is cooked through. In a small bowl, mix cornstarch with water to create a slurry. Stir this into the sauce to thicken it. Cook for an additional 2-3 minutes.

Finishing the Dish

Garnish with chopped fresh parsley before serving. Serve hot with your choice of sides.

Serving

boneless chicken breasts

olive oil

garlic cloves, minced

onion, chopped

button mushrooms, sliced

dry white wine

chicken broth

fresh thyme leaves

salt

black pepper

cornstarch

water

fresh parsley, chopped (for garnish)

In a large pot, heat the olive oil over medium heat. Add the chopped onion, diced carrots, and diced celery, and sauté until the vegetables are tender, about 5-7 minutes.

Sauté the Vegetables

Stir in the minced garlic and cook for an additional minute. Pour in the vegetable broth and bring to a boil.

Add Garlic and Broth

Once boiling, add the diced potatoes and chopped tomatoes. Reduce the heat to a simmer and let cook for 15-20 minutes, or until the potatoes are tender.

Add Potatoes and Tomatoes

Add dried thyme, salt, and black pepper to taste. Stir well and let simmer for another 5 minutes.

Season the Soup

Ladle the soup into bowls and garnish with chopped fresh parsley before serving.

Serve

Onion, chopped

Carrots, diced

Celery, diced

Garlic, minced

Vegetable broth

Potatoes, diced

Tomatoes, chopped

Dried thyme

Fresh parsley, chopped

In a large paella pan or skillet, heat olive oil over medium heat. Add the chopped onion, garlic, and red bell pepper, and sauté until softened, about 5 minutes.

Prepare the Base

Stir in the diced tomatoes, saffron threads, and smoked paprika. Cook for another 5 minutes, allowing the flavors to meld.

Add Tomatoes and Spices

Add the arborio rice, stirring to coat. Pour in the chicken broth and bring to a gentle simmer. Cook uncovered for about 10 minutes.

Add Rice and Broth

Nestle the lobster pieces, shrimp, mussels, and clams into the rice. Cover the pan with a lid or aluminum foil and cook for an additional 10-15 minutes, until the seafood is cooked and the rice is tender.

Add Seafood

Stir in the frozen peas and chopped parsley. Cook for another 2-3 minutes until heated through.

Finish with Peas and Parsley

Remove from heat and let it sit for a few minutes. Serve warm with lemon wedges on the side.

onion, finely chopped

garlic, minced

red bell pepper, diced

tomatoes, diced

saffron threads

smoked paprika

arborio rice

lobster, cut into pieces

shrimp, peeled and deveined

mussels, cleaned

clams, cleaned

peas, frozen

fresh parsley, chopped

lemon wedges

Start by slicing the Spanish chorizo sausages into thick slices, about 1 inch thick. Mince the garlic cloves and chop the fresh parsley.

In a large skillet or grill pan, heat the olive oil over medium heat.

Heat the Pan

Add the chorizo slices to the pan. Cook for about 5-7 minutes, turning occasionally, until they are browned and crispy on the outside.

Cook the Chorizo

In the last 2 minutes of cooking, add the minced garlic to the pan and stir to combine, allowing it to cook until fragrant.

Add Garlic

Season with salt and black pepper to taste. Remove the pan from heat and sprinkle chopped parsley over the top.

Season and Garnish

Serve the chorizos hot with lemon wedges on the side for squeezing over the sausage.

Spanish chorizo sausages

Garlic cloves

Fresh parsley

Lemon wedges

Rinse the clams under cold water to remove any sand or grit. Soak them in cold water for 20 minutes, then drain.

Preparation of Clams

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and chopped shallots, sauté until they are soft and fragrant, about 3 minutes.

Cooking the Base

Stir in the tomato sauce, white wine, red pepper flakes, salt, and black pepper. Bring to a simmer.

Adding Sauce and Wine

Add the rinsed clams to the skillet. Cover and cook for about 5-7 minutes, or until the clams have opened. Discard any that remain closed.

Cooking the Clams

Sprinkle with chopped parsley before serving. Serve hot with crusty bread.

Finishing Touch

Fresh clams

Shallots, chopped

Tomato sauce

Red pepper flakes

In a large pot, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 2 minutes.

Prepare the base

Pour in the chicken or vegetable broth and bring to a boil. Add paprika, salt, and black pepper to taste.

Add broth

Stir in the bread and let it cook for about 10 minutes, until it starts to break down and thicken the soup.

Incorporate bread

Crack the eggs into the pot, one at a time, allowing them to poach in the simmering soup. Cook for about 3-4 minutes until the eggs are set.

Add eggs

Ladle the soup into bowls, garnish with chopped parsley, and serve hot.

Chicken or vegetable broth

Bread (stale or toasted)

Paprika

Parsley (chopped)

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

Prepare the Marinade

Place the American Red Snapper fillets in the marinade and refrigerate for at least 30 minutes.

Marinate the Fish

In a large skillet, heat some olive oil over medium heat. Add the chopped onion, diced red and green bell peppers, and sauté until soft.

Stir in the diced tomatoes and chopped cilantro to the skillet, cooking for an additional 5 minutes.

Add Tomatoes and Herbs

Add the marinated fish fillets to the skillet, along with bay leaves and white wine. Cover and cook on low heat for about 15-20 minutes, or until the fish is cooked through.

Cook the Fish

Remove bay leaves and serve the Pargo a la Pastelera hot, garnished with additional cilantro if desired.

American Red Snapper fillets

Garlic cloves, minced

Red bell pepper, diced

Green bell pepper, diced

Tomato, diced

Cilantro, chopped

Lemon juice

Bay leaves

Rinse the broccoli rabe under cold water and trim off the ends of the stems. If the stalks are thick, you can slice them in half lengthwise.

Prepare the Broccoli Rabe

In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1-2 minutes, being careful not to burn it.

Cook the Garlic

Add the broccoli rabe to the skillet, along with the red pepper flakes, salt, and black pepper. Toss to combine and cook for about 5-7 minutes until the broccoli rabe is tender but still vibrant green.

Filete De Pollo A La Vasca

Camarones Provenzal

Filete De Pollo En Salsa De Vino

Sopa Del Dia

Paella Marinera

Chorizos A La Plancha

Almejas Marinera

Sopa De Ajo

Pargo A La Pastelera

Broccoli Rabe

Antipasto Español

Champiñones A La Española

Almejas Casino

Vieiras Don Pepe

Mejillones A La Marinera

Quesos Españoles

Ternera A La Coruñesa

Solomillo Y Cola De Langosta

Prime Aged Sirloin

Ensalada De La Casa

Calamares A La Romana

Almejas En Salsa Verde

Solomillo A La Sevillana

Prime Aged T-bone Steak