Package 3 Recipe

Chorizo

Slice the chorizo sausages into thick rounds. Heat a skillet over medium heat and cook the chorizo for about 5 minutes until browned and slightly crispy. Set aside.

Olives

Rinse the olives under cold water and drain. Serve in a small bowl as a cold tapas option.

Patatas Bravas

Peel and chop the potatoes into bite-sized cubes. Deep fry or roast in the oven until golden brown. Toss with a spicy tomato sauce for serving.

Garlic Prawns

Peel and devein the prawns. In a frying pan, heat olive oil and sauté minced garlic until fragrant. Add the prawns and cook for about 3-4 minutes until they turn pink. Season with salt and pepper.

Stuffed Peppers

Cut the tops off the peppers and remove the seeds. Stuff with a mixture of cheese, herbs, and breadcrumbs. Bake in the oven at 180°C (350°F) for 20-25 minutes.

Grilled Chicken

Marinate the chicken with olive oil, salt, pepper, and your choice of herbs for at least 30 minutes. Grill on medium-high heat for 6-7 minutes on each side until fully cooked.

Beef Steak

Season the beef steak with salt and pepper. Heat a skillet on high heat and cook for about 4-5 minutes on each side for medium-rare. Let it rest before slicing.

Vegetable Paella

Sauté onions, garlic, and bell peppers in olive oil until soft. Add rice, vegetable broth, and assorted vegetables. Cook on medium heat until the rice is tender and has absorbed the liquid, about 20 minutes.

Prepare Salad

In a large bowl, combine the mixed greens, halved cherry tomatoes, and sliced cucumber. In a separate bowl, whisk together olive oil, balsamic vinegar, salt, and pepper to create the dressing.

Dress the Salad

Pour the dressing over the salad and toss gently to combine all the ingredients. Serve immediately.