Pulpo Epela

Ancas de Ranas

Escargot

Txorizoa Brie

Boquerones

Frijitua Mixta

Kroketas

Blood Mortxia

Piparras Padron

Gilda

Chefs Xarkuterie

Jamon Iberico

Country Pork & Liver Pété. Onions, Frommes

Páté de Campagne

Espinaca Perretxiko

Madari Txita

French Onion Soup, Manchego Cheese, Olive Oil, Tomatoes, Cucumber, Baguette Vermouth, French Baguette

Gazpacho

Place 3 liters of water in a large pot. Add bay leaves, quartered onion, halved carrot, crushed garlic cloves, black peppercorns and 2 tsp salt. Bring to a gentle simmer over medium heat.

Prepare stock

If your octopus hasn't been pre-tenderized, you can quickly tenderize by freezing and thawing beforehand or by briefly pounding the thicker parts with the back of a knife. This step is optional if your octopus is already cleaned and tender.

Tenderize octopus (optional)

When the stock is simmering (not a rolling boil), take the octopus and dip the tentacles into the simmering liquid 3–4 times (this helps set the skin and curl the tips). Then fully submerge the octopus. Reduce heat to low so the liquid stays at a gentle simmer. Cover and poach for 35–50 minutes depending on size — for a 1 kg octopus aim for about 40 minutes. Test doneness by inserting the tip of a knife into the thickest part of a tentacle; it should meet little resistance and feel tender.

Cook octopus

When tender, remove the pot from heat and let the octopus cool in the cooking liquid for 20–30 minutes. This helps it stay moist and finish tenderizing. Remove octopus from the liquid and reserve 1/4 cup of the cooking liquid for the sauce if desired. Pat the octopus dry with paper towels.

Cool in stock

In a bowl or small jar combine 1/2 cup extra-virgin olive oil, 2 tbsp sherry vinegar, 2 tbsp fresh lemon juice and 1 tsp honey. Whisk until emulsified.

Combine wet ingredients

Whisk in 2 tsp smoked paprika, 1 tbsp aji amarillo (or roasted yellow pepper puree), 1/4 cup finely chopped parsley, 1/4 cup finely chopped cilantro, 1 tbsp chopped capers, and the finely minced shallot. If the dressing seems too thick, whisk in up to 2 tbsp of the reserved octopus cooking liquid to loosen.

Add flavorings

Taste and season with 1/2 tsp salt and 1/2 tsp freshly ground black pepper, adjusting to preference. Let the Epela sauce rest at room temperature for 10–15 minutes so the flavors meld.

Season

To add a charred flavor and attractive texture, halve or slice the octopus tentacles crosswise into 1–2 cm pieces. Heat a skillet or grill pan over high heat, brush with a little oil, and sear pieces 45–60 seconds per side until edges are golden and slightly crisp. Alternatively, you can briefly flash-grill the tentacles whole for 2–3 minutes per side.

Slice and sear (optional)

Arrange sliced or whole tentacles on a serving platter. Spoon the Epela sauce generously over the warm octopus so it soaks into the meat. Drizzle 1 tbsp extra-virgin olive oil over the top and sprinkle 1/2 tsp smoked sea salt (if using) and the extra chopped parsley or microgreens.

Dress the octopus

Serve immediately with lemon wedges on the side for squeezing. Pulpo Epela is delicious with crusty bread, boiled baby potatoes or a simple green salad. Serves warm or at room temperature.

Serve

whole octopus (cleaned)

water

bay leaves

onion (quartered)

carrot (halved)

garlic cloves (crushed)

black peppercorns

salt

extra-virgin olive oil

smoked paprika (pimentón)

aji amarillo or mild yellow chile paste (or substitute: roasted yellow pepper puree)

sherry vinegar (or white wine vinegar)

lemon juice (fresh)

fresh parsley (finely chopped)

fresh cilantro (finely chopped)

capers (chopped, rinsed)

shallot (finely minced)

honey

black pepper (freshly ground)

smoked sea salt (optional)

extra-virgin olive oil (for drizzle)

lemon wedges

microgreens or extra chopped parsley

Rinse the frog legs under cold water and pat them dry thoroughly with paper towels. Season both sides lightly with 1.5 tsp salt and 1/2 tsp black pepper. Place in a shallow dish.

Rinse and Season

If legs are quite large, make 2–3 shallow crosswise slashes in the thickest part to help even cooking and to let marinade penetrate.

Combine 1 cup whole milk, 1 tablespoon lemon juice, and 1 teaspoon minced garlic in a bowl. Pour over the seasoned frog legs so they are submerged. Cover and refrigerate 30–45 minutes (this tenderizes, reduces gaminess, and adds moisture).

After soaking, remove legs from milk and let excess drip off. Reserve the milk (optional) for thinning the sauce later if desired.

In a shallow bowl or pie plate, whisk together 1 cup all-purpose flour, 1/4 cup cornstarch, 1 tsp paprika, 1/2 tsp garlic powder, 1/2 tsp onion powder, 3/4 tsp salt, and 1/2 tsp black pepper until evenly combined.

Dredge each drained frog leg in the dry coating, pressing gently so a thin, even layer adheres. Shake off excess and set on a wire rack while you heat the pan.

Heat a large skillet (preferably stainless steel or cast iron) over medium-high heat. Add 2 tablespoons olive oil and 3 tablespoons unsalted butter. Heat until butter foams and begins to turn pale golden, but not browned.

Add the coated frog legs to the skillet in a single layer without crowding (work in batches if necessary). Fry 3–4 minutes per side until the coating is crisp and golden and the meat is opaque and firm to the touch (internal temperature around 145°F / 63°C if you use a thermometer).

Transfer cooked legs to a plate lined with paper towels or a warm oven set to low to keep warm while finishing the rest.

After removing the last batch, lower heat to medium and carefully add 1/4 cup dry white wine to the hot pan to deglaze, scraping up any browned bits with a wooden spoon. Let the wine reduce by about half, ~1–2 minutes.

Add the juice of 1 lemon (about 1–2 tablespoons) and the lemon zest. Stir in any reserved milk a tablespoon at a time only if you want a slightly creamier sauce (up to 2 tablespoons). Whisk in remaining 1 tablespoon butter, then stir in 2 tablespoons chopped parsley and 1 teaspoon capers (if using). Taste and adjust seasoning with the additional 1/4 tsp salt and 1/4 tsp freshly ground black pepper.

Return the frog legs to the pan for 30–60 seconds, spooning the sauce over them to glaze and reheat gently. Do not overcook.

Transfer to a serving platter, spoon remaining sauce over the legs, garnish with extra parsley and a lemon wedge, and serve immediately.

fresh frog legs

black pepper

whole milk

lemon juice

garlic (minced)

all-purpose flour

cornstarch

paprika

garlic powder

onion powder

unsalted butter

olive oil

white wine (dry)

lemon (zested and juiced)

fresh parsley (chopped)

capers (optional)

additional salt

freshly ground black pepper

If using canned/jarred escargot, drain them in a colander and briefly rinse under cold water to remove packing liquid. Pat dry with paper towels. Place the snails in a small bowl and drizzle with 60 ml dry white wine; let sit 5 minutes to warm and deglaze any remaining flavor from the snails.

Rinse and warm snails

Preheat oven to 200°C (390°F). If you have escargot plates, set them out on a baking tray; if not, use an oven-safe shallow baking dish or individual ramekins.

In a small skillet over low heat, melt 20 g of the unsalted butter. Add the finely minced shallot and cook gently 2–3 minutes until soft but not colored. Add the minced garlic and cook 30–45 seconds until fragrant. Remove from heat and let cool slightly.

Make the garlic-parsley base

In a mixing bowl, combine the chopped parsley, lemon zest, sea salt, black pepper, the 30 ml white wine, and the shallot-garlic mixture. Stir to combine.

Combine herbs and liquids

Using a fork or spatula, gradually cut the 90 g cold butter pieces into the herb mixture until it forms a smooth, emulsion-like compound butter. Alternatively, pulse briefly in a food processor for a smoother texture, taking care not to over-warm the butter. Taste and adjust seasoning.

Incorporate cold butter

Fold in the remaining 110 g unsalted butter (softened) if you prefer a larger amount of butter to fill shells; otherwise use the prepared compound butter as-is.

If you have snail shells: place a small spoonful of garlic-parsley butter into each shell, push one snail in, then top with another small spoonful so the butter fills and surrounds the snail. If using escargot plates or ramekins: place one snail in each well, top generously with the garlic-parsley butter so each snail is covered. For a baking dish, arrange snails in a single layer and spoon butter evenly over each.

Fill shells or dishes

If you want to flambé: warm the optional 15 ml Pernod briefly (do not boil), pour over the assembled snails in the oven-safe dish, and ignite carefully with a long match or lighter — stand back and let flame subside before proceeding. This step is optional and should be done with caution.

Optional flambé

Place the tray or dish in the preheated oven and bake 8–10 minutes, until the butter is bubbling and the tops are lightly golden. If you like a broiled finish, switch oven to broil and place under the broiler 30–60 seconds to brown the butter — watch closely to avoid burning.

Bake

Remove from oven and let rest 1–2 minutes. The snails should be hot and the butter fragrant.

Serve immediately in the escargot plates or transfer ramekins to a serving platter. Provide lemon wedges and toasted baguette or crostini to soak up the garlic-parsley butter. Each serving (4 people) receives 6 snails.

Leftover butter can be scraped and used to toss with pasta, steamed vegetables, or spread on bread.

canned or jarred escargot (cooked, drained)

dry white wine

fresh flat-leaf parsley, finely chopped

garlic cloves, minced (about 3–4 cloves)

shallot, very finely minced

lemon zest (finely grated)

sea salt

black pepper, freshly ground

dry white wine (for butter)

cold unsalted butter, cut into 1 tbsp pieces

fresh lemon wedges

toasted baguette or crostini

optional: Pernod or pastis (for flambé)

Heat a medium nonstick skillet over medium heat. Add the chopped txorizoa or chorizo (no additional oil if it’s fatty). Cook, breaking up with a spoon, until browned and crisp at the edges, about 6–8 minutes. If the pan is dry and the meat looks stuck, add 1 teaspoon olive oil.

Cook chorizo

Push the browned chorizo to the side of the skillet, add the minced shallot and garlic to the empty space and cook 1–2 minutes until softened and fragrant (do not let garlic burn). Stir everything together, sprinkle in the smoked paprika, and cook 30 seconds more to bloom the spice.

Aromatics & seasoning

Remove the skillet from heat. Stir in the honey, lemon juice, chopped parsley, and 1 tablespoon extra-virgin olive oil. Taste and adjust: add a pinch of salt only if needed (chorizo is often salty) and a pinch of red pepper flakes if you want extra heat. Transfer mixture to a bowl and let cool slightly while you prepare the brie.

Finish the topping

Preheat the oven to 350°F (175°C). Line a small baking sheet or ovenproof dish with parchment paper.

Place the whole brie on the prepared sheet. Using a sharp knife, score the top rind in a shallow crisscross pattern (about 1/8–1/4 inch deep) to help flavors penetrate; do not remove the rind. If you prefer, remove a small circular piece of rind from the top to create a shallow well for the topping.

Spoon the warm txorizoa topping evenly over the top of the brie, leaving a small border of rind if you like. Drizzle any flavorful oil from the bowl over the top.

Bake until the brie is soft and just beginning to bulge but not fully collapsed, 12–15 minutes (oven times vary). You want it warm and gooey inside.

Remove from oven and let rest 2–3 minutes to set slightly. If you want added crunch, scatter the chopped toasted walnuts or almonds across the top now.

Arrange the baked Txorizoa Brie on a serving board. Garnish with the microgreens or extra parsley and a light sprinkle of red pepper flakes if desired.

Serve immediately with slices of baguette or sourdough for spreading. Offer fig jam or quince paste and cornichons on the side for guests to pair.

Leftovers: refrigerate any unused brie in an airtight container for up to 2 days. Reheat gently in a 300°F (150°C) oven until warmed through, about 8–10 minutes.

round brie (whole), 8–10 oz

txorizoa (chorizo–aoili hybrid) or spicy chorizo, casing removed and finely chopped

garlic cloves, minced

shallot, finely minced

smoked paprika

fresh lemon juice

crusty baguette or sliced sourdough, thinly sliced

toasted walnuts or Marcona almonds, coarsely chopped

microgreens or extra parsley (optional)

red pepper flakes (optional)

fig jam or quince paste

cornichons or pickled onions

Rinse the anchovy fillets briefly under cold running water to remove any loose scales or blood. Pat them dry with paper towels. In a shallow glass or ceramic dish, spread half of the coarse sea salt in a single layer. Arrange the fillets skin-side down in a single layer on the salt, then sprinkle the remaining salt evenly over the tops. Cover the dish and refrigerate for 20 minutes. This light cure firms the flesh and draws out excess moisture.

Rinse and salt cure

While the fish is lightly curing, combine the white wine vinegar, cold water, and granulated sugar in a measuring jug or bowl and stir until the sugar dissolves. Taste — it should be noticeably tangy but not overly sour. Adjust by adding a little more water if too sharp.

Prepare the pickling solution

After 20 minutes, remove the fillets from the salt, quickly rinse each under cold water to remove residual salt, and pat them dry thoroughly with paper towels. Arrange the fillets in a clean shallow glass dish in a single layer, skin-side down. Pour the vinegar mixture over the fillets so they are fully submerged. Cover the dish and refrigerate for 3 to 6 hours. The fillets will turn opaque and white as they 'cook' in the acid. For a milder finish, marinate closer to 3 hours; for a firmer, more pickled texture, go toward 6 hours.

Rinse salt and marinate

When the fillets are ready, remove them from the marinade and gently pat dry with paper towels to remove excess vinegar. Thinly slice the garlic cloves. In a clean bowl, combine the olive oil, chopped parsley, and freshly ground black pepper. Layer the fillets in a serving dish, tucking a few garlic slices between pieces as you go. Pour the olive oil-parsley mixture over the fillets so they are lightly coated. Let sit for 10–15 minutes at cool room temperature to marry flavors (or refrigerate for up to 24 hours).

Drain and finish

Serve the boquerones with lemon wedges on the side if desired, crusty bread or toasted baguette slices, and optionally olives or thinly sliced raw onion. Keep leftovers refrigerated and consume within 48 hours.

fresh white anchovy fillets (boneless, skin removed)

coarse sea salt

white wine vinegar

cold water

granulated sugar

garlic cloves

lemon (optional, for serving)

In a bowl, combine the pork cubes, 1.25 tsp salt, 1/2 tsp black pepper, 1/2 tsp ground cumin, and 3 minced garlic cloves. Pour in 1/2 cup orange juice and 1/4 cup white wine (if using). Toss to coat, cover, and marinate at room temperature for 20–30 minutes or refrigerate up to 2 hours.

Marinate

Heat a heavy skillet (preferably cast iron) over medium-high heat. Add 1 cup vegetable oil and heat until shimmering. Remove pork from marinade (reserve marinade) and pat pieces lightly dry. Place pork in a single layer (work in batches if necessary) and brown on all sides, about 6–8 minutes total per batch, using tongs to turn pieces so they color evenly.

Brown and braise

After browning all batches, lower heat to medium. Return all pork to skillet, pour in the reserved marinade, cover, and cook gently until pork is cooked through and liquid has mostly evaporated, about 12–15 minutes. Uncover and increase heat to medium-high to crisp the exterior, stirring occasionally, about 4–6 minutes more. Adjust seasoning with a pinch more salt and pepper if needed. Transfer to a paper-towel-lined plate to drain briefly.

Crisp and finish

In a shallow bowl combine 1/2 cup all-purpose flour, 1/4 cup cornstarch, 3/4 tsp salt, 1/2 tsp black pepper and 1/2 tsp paprika. Whisk together. Add 1/2 cup cold sparkling water and stir until a slightly lumpy batter forms — you want a light coating, not a thick batter. Chill briefly if possible (5–10 minutes).

Prepare dredge

Heat 1 cup vegetable oil in a medium skillet or deep pan to 350°F (175°C) or until a drop of batter sizzles and floats. Pat calamari rings and tentacles dry. Toss calamari briefly in the batter to coat, then shake off excess. Fry in small batches 45–90 seconds per batch until set and just golden; do not overcook or calamari will toughen. Remove to a wire rack or paper towel-lined plate. Season immediately with a little extra salt and serve with lemon wedges.

Fry calamari

Heat 1 tbs olive oil in a small skillet over medium heat. Add the diced onion and sauté 3–4 minutes until translucent. Add the diced red and green bell peppers and continue cooking 4–6 minutes until softened. Add 1 minced garlic clove and cook 30 seconds more. Remove from heat and let cool slightly. (Alternatively, skip the cooking step and use the vegetables raw for a fresher pico-style piperade.)

Cook vegetables (optional warm version)

In a bowl combine 1 cup diced tomatoes, the cooked (or raw) peppers and onion mixture, 1 tbs red wine vinegar, 1/2 tsp smoked paprika, 3/4 tsp salt, 1/4 tsp black pepper and 2 tbs chopped parsley. Stir to combine and adjust seasoning to taste. Let sit 10 minutes for flavors to meld.

Assemble salsa

Arrange warmed tortillas (if using) on a platter. Place pork frijitua and fried calamari side by side. Spoon generous portions of piperade de gallo over the pork and some alongside the calamari. Garnish with cilantro or parsley sprigs and serve lemon wedges for squeezing over the calamari. Serve immediately while pork is crisp and calamari is hot and tender.

pork shoulder, cut into 1" cubes

ground cumin

garlic, minced

orange juice (or sour orange if available)

dry white wine (optional)

vegetable oil (for frying)

calamari tubes and tentacles, cleaned and cut into rings

paprika or smoked paprika

cold sparkling water

ripe tomatoes, seeded and diced

red bell pepper, seeded and finely diced

green bell pepper, seeded and finely diced

medium onion, finely diced

red wine vinegar

fresh parsley, chopped

fresh cilantro or parsley sprigs

warm corn or flour tortillas (optional)

In a medium saucepan set over medium heat, melt 3 tbs unsalted butter. When butter foams but before browning, add 3 tbs all-purpose flour and whisk continuously for 1–2 minutes to cook the raw flour flavor, forming a smooth roux.