A spectacular dish made of fresh lobster, shrimp, clams, mussels and scallops in Marinara or green sauce

MARISCADA MARINERA O SALSA VERDE

CROQUETTA DEL DIA

MEJILLONES EN SALSA

Center cut pork chop, roasted in Rioja wine, garlic and lemon

CHULETA DE CERDO AL AJO

Grilled Whole Prawns served w/ Cannellini Bens and Sausage

LANGOSTINOS A LA PLANCHA

PULPO A LA GALLEGA

Bistec de Lomo is a flavorful preparation of prime NY sirloin steak seasoned with garlic, rosemary, and lemon.  The dish features a juicy, tender steak with a aromatic herb and citrus crust that enhances its natural richness.  Here's how to prepare it at home.

BISTEC DE LOMO

ALMEJAS AL CASINO

Fresh lobster, clams, shrimp, mussels, scallops, Spanish sausage and chicken in saffron rice

PAELLA VALENCIANA

Scallops broiled in their shells, stuffed with crab meat and topped with melted cheese

VIERAS SANTIAGUESAS

Fresh lobster, clams, shrimp, mussels and scallops, all cooked with saffron rice

PAELLA MARINERA

CALAMARES FRITOS

Scallops stuffed with crab meat and covered in melted cheese

VIERAS RELLENAS

Grilled Basque style sausage w/ wild mushrooms & shrimp, in a light garlic sauce

TXISTORRA SALSA DE AJO

CAMARONES JUMBO RELLENO DE CANGREJO

Tender veal medallions sautéed with ham, peppers, onions in a wine and tomato sauce

TERNERA MARBELLA

A tender cut of grilled filet mignon wrapped in bacon

FILETE DE SOLOMILLO

Baked salmon filet topped with fresh crab meat

SALMON RELLENO CON CARNE DE CANGREJO

CAMARONES JUMBO FRITOS EMPANIZADOS

Calamari & scallops sautéed in a spicy roasted garlic sauce

CALAMARES Y VIERAS AL AJILLO

Tender veal medallions sautéed in a wine and brandy sauce with mushrooms

TERNERA A LA CORUÑESA

Clams (1doz) in your choice of sauce; Marinera , green or white wine

ALMEJAS EN SALSA

Grilled filet mignon (16 oz) wrapped in bacon, & accompanied with a 1 & ¼ lbs whole steamed lobster

FILETE DE SOLOMILLO Y LANGOSTA AL VAPOR

Grilled rainbow trout with a pignoli sauce

TRUCHA A LA PLANCHA

Mariscada: A Flavorful Seafood Medley

Clean and prepare all the seafood. Cut the lobster into pieces if desired.

Prepare the Seafood

In a large pot, heat olive oil over medium heat. Add chopped onion and minced garlic, sauté until translucent.

Make the Sauce

Add chopped tomatoes to the pot and cook for about 5 minutes. Pour in white wine and let it simmer for another 5 minutes.

Add Tomatoes and Wine

Pour in fish stock and add salt and black pepper to taste. Bring to a gentle boil.

Add Stock and Season

Add the lobster, shrimp, clams, mussels, and scallops to the pot. Cover and cook for about 10-12 minutes or until the seafood is cooked through and clams/mussels have opened.

Cook the Seafood

Remove from heat, stir in chopped parsley and lime juice. Serve hot with crusty bread or over rice.

Garnish and Serve

lobster

large shrimp

clams

mussels

scallops

olive oil

garlic

onion

tomatoes

fresh parsley

white wine

fish stock

salt

black pepper

lime

croquetta: Delicious Spanish Appetizer Recipe

In a medium saucepan, melt the butter over medium heat. Once melted, add the flour and whisk together to form a roux. Cook for about 2-3 minutes until golden, then gradually add the milk while continuously whisking to avoid lumps. Cook until the sauce thickens, about 5-7 minutes. Season with salt, pepper, and nutmeg.

Make the Bechamel Sauce

Remove the sauce from heat and stir in the grated cheese until melted. Allow it to cool slightly before mixing in the egg yolks one at a time until well combined.

Add Cheese and Egg Yolks

Transfer the mixture to a shallow dish, cover with plastic wrap, and refrigerate for at least 2 hours or until firm.

Chill the Mixture

Once chilled, scoop out portions of the mixture and roll them into small balls or logs. Set aside.

Form the Fritters

Place the breadcrumbs in a shallow dish. Roll each fritter in the breadcrumbs to coat thoroughly.

Coat with Breadcrumbs

In a large pot or deep pan, heat the vegetable oil to 350°F (175°C). Fry the fritters in batches until golden brown, about 3-4 minutes per side. Use a slotted spoon to transfer them to a paper towel-lined plate to drain excess oil.

Fry the Fritters

Serve the croquetas warm, with a dipping sauce of your choice.

Serve

unsalted butter

all-purpose flour

whole milk

ground black pepper

nutmeg

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

egg yolks

breadcrumbs

vegetable oil (for frying)

Rinse the mussels under cold water, scrubbing the shells to remove any debris. Discard any mussels that are open or have broken shells.

Clean the Mussels

In a large pot, heat the olive oil over medium heat. Add the minced garlic and chopped onion, sautéing until they are soft and fragrant, about 5 minutes.

Sauté the Aromatics

Stir in the diced tomatoes and cook for another 3-4 minutes until they begin to soften. Pour in the white wine and bring to a simmer.

Add the cleaned mussels to the pot, cover, and let them steam for about 5-7 minutes, or until the mussels have opened. Discard any mussels that do not open.

Cook the Mussels

Stir in the chopped parsley, and season with salt and black pepper to taste. Serve the mussels in bowls with lemon wedges on the side.

Season and Serve

Fresh mussels

Olive oil

Garlic cloves, minced

Onion, finely chopped

Tomatoes, diced

White wine

Fresh parsley, chopped

Salt

Black pepper

Lemon, wedges for serving

In a bowl, combine the minced garlic, Rioja wine, lemon juice, olive oil, salt, and black pepper. Whisk together until well mixed.

Prepare the Marinade

Place the center cut pork chops in a resealable plastic bag or a shallow dish. Pour the marinade over the pork chops, ensuring they are well coated. Seal the bag or cover the dish and marinate in the refrigerator for at least 1 hour, preferably overnight for better flavor.

Marinate the Pork Chops

Preheat the Oven

Remove the pork chops from the marinade and place them on a baking sheet. Pour the remaining marinade over the chops. Roast in the preheated oven for 25-30 minutes, or until the internal temperature reaches 145°F (63°C) and the chops are golden brown.

Roast the Pork Chops

Remove from the oven and let the pork chops rest for 5 minutes. Garnish with chopped fresh parsley and serve with your choice of sides.

Center cut pork chops

Rioja wine

Lemon juice

Rinse the langostinos under cold water and pat dry with paper towels. Drizzle with olive oil, season with salt and pepper, and set aside.

Prepare the Langostinos

In a skillet over medium heat, add the Italian sausage. Cook until browned and cooked through, breaking it into small pieces with a wooden spoon. Add minced garlic and cook for an additional 1-2 minutes until fragrant.

Cook the Sausage

Stir in the drained cannellini beans and cook for another 5 minutes until heated through. Add chopped parsley and mix well. Remove from heat and set aside.

Add Cannellini Beans

Preheat a grill or grill pan over medium-high heat. Place the langostinos on the grill and cook for about 4-5 minutes on each side or until they are opaque and cooked through.

Grill the Langostinos

Plate the grilled langostinos alongside the cannellini bean and sausage mixture. Garnish with lemon slices and extra parsley if desired.

Langostinos (whole prawns)

Cannellini beans (canned, drained)

Italian sausage (casings removed)

Garlic (minced)

Fresh parsley (chopped)

Lemon (sliced)

Bring a large pot of salted water to a boil. Add the octopus and boil for about 30-40 minutes until tender. Remove from water and let it cool.

Prepare the Octopus

Once cooled, slice the octopus into bite-sized pieces.

Slice the Octopus

In a large mixing bowl, combine the sliced octopus with olive oil, paprika, and sea salt. Toss well to coat.

Season the Octopus

Transfer the octopus to a serving platter, sprinkle with fresh parsley, and serve with lemon wedges on the side.

Octopus

Paprika

Sea salt

Fresh parsley

Lemon

Remove the steak from the refrigerator and let it sit at room temperature for about 30 minutes before cooking.

Prepare the Steak

In a small bowl, mix together the olive oil, minced garlic, chopped rosemary, salt, black pepper, and lemon juice. Rub this mixture all over the steak and let it marinate for at least 15 minutes.

Marinate the Steak

Preheat your grill or a skillet over medium-high heat.

Preheat the Grill or Pan

Place the steak on the grill or in the skillet. Cook for about 4-5 minutes on each side for medium-rare, or until your desired doneness is reached.

Cook the Steak

Remove the steak from the heat and let it rest for about 5 minutes before slicing. Serve with your choice of sides.

Rest and Serve

Prime NY sirloin steak

Fresh rosemary, chopped

Rinse the fresh clams under cold water to remove any sand or debris. Place them in a pot with a little water over medium heat until they open up. Discard any clams that do not open.

Prepare the Clams

In a skillet, cook the bacon until crispy. Remove it from the skillet, crumble it, and set aside.

Cook the Bacon

In the same skillet, add butter and minced garlic. Sauté for 1-2 minutes until fragrant. Add the breadcrumbs, crumbled bacon, parsley, lemon juice, Parmesan cheese, black pepper, and salt. Mix well and cook for another 2-3 minutes.

Make the Topping

Preheat the oven to 375°F (190°C). Place the opened clams on a baking sheet. Spoon the topping mixture generously over each clam.

Prepare for Baking

Bake in the preheated oven for about 10-12 minutes or until the topping is golden and crispy.

Bake the Clams

Remove from the oven and let cool slightly before serving. Enjoy your Almejas al Casino!

Fresh clams

Cooked bacon

Garlic

Butter

Breadcrumbs

Parsley (chopped)

Parmesan cheese (grated)

In a large paella pan or wide skillet, heat the olive oil over medium heat. Add the chopped onion, garlic, and red bell pepper. Sauté until soft and translucent.

Prepare the Sofrito

Add the chicken thighs and Spanish sausage to the pan. Cook until the chicken is browned on all sides.

Cook the Chicken and Sausage

Stir in the rice, saffron threads, and chicken broth. Season with salt and black pepper. Bring to a gentle simmer.

Add the Rice and Broth

Once the rice has absorbed some of the broth, add the lobster, shrimp, clams, mussels, and scallops on top. Do not stir. Cover and cook for another 10-15 minutes until the seafood is cooked and the rice is tender.

Add Seafood

Add the frozen peas and chopped parsley. Cover and let it cook for another 5 minutes. Remove from heat and let it rest covered for a few minutes.

Mariscada Marinera O Salsa Verde

Croquetta Del Dia

Mejillones En Salsa

Chuleta De Cerdo Al Ajo

Langostinos A La Plancha

Pulpo A La Gallega

Bistec De Lomo

Almejas Al Casino

Paella Valenciana

Vieras Santiaguesas

Paella Marinera

Calamares Fritos

Vieras Rellenas

Txistorra Salsa De Ajo

Camarones Jumbo Relleno De Cangrejo

Ternera Marbella

Filete De Solomillo

Salmon Relleno Con Carne De Cangrejo

Camarones Jumbo Fritos Empanizados

Calamares Y Vieras Al Ajillo

Ternera A La Coruñesa

Almejas En Salsa

Filete De Solomillo Y Langosta Al Vapor

Trucha A La Plancha