Notes about Recipes in this book

• Apple, cinnamon and cider cake (Tarta de manzana, canela y sidre)

  • Eurydice on June 08, 2012

    My new favourite apple cake. It must be the cider! The icing is easy and essential.

• A seafood paella from the Costa Verde (Paella de Barrio Pescadores)

  • RosieB on February 04, 2015

    I made this for a family mid week dinner. It was easy to put together and then just cooking time. I added some fish pieces as well as the squid, prawns and mussels. For a bit of extra flavour I added a teaspoon of paella seasoning. The dish was really flavoursome and had the wow factor which you woukd not normally get withnsuch an easy to orepare dish.

• Piquillo peppers stuffed with salt cod purée

  • FJT on November 09, 2016

    Delicious! I was a little bit worried when I was stuffing the peppers as the filling was very firm (no spoon required - I moulded it with my hands and popped it into the peppers) but the consistency of the cooked dish was fine.

• Lamb-stuffed aubergines with Moorish spices and Manchego cheese (Berenjenas rellenas)

  • FJT on November 07, 2014

    Great flavours! I made the tomato sauce recipe from the book too and that was really nice - I have a lot left over and it won't go to waste.

• Slow-roasted leg of lamb with fennel seeds, pimentón and potatoes

  • FJT on April 30, 2017

    I really liked the idea of this - it's a one pot dish if you use a dutch oven and sauté the onions and peppers in it instead of dirtying a frying pan AND I'll make a shepherd's pie with the leftover lamb, potatoes and gravy tomorrow with minimal effort. My lot weren't that keen on lamb for Sunday lunch that didn't include roast potatoes and mint sauce, but they agreed that this was extremely tasty! I loved the way the flavours permeated the potatoes and the lamb, of course, was meltingly soft after 4 hours in the oven.

• Orange blossom water ice cream

  • FJT on March 12, 2023

    Lovely flavour, just perfect after a big meal. Very happy to find another great recipe for ice cream without egg yolks as using up 5 or 6 egg whites is always a challenge.

• Orange, salt cod, onion and black olive salad

  • veronicafrance on June 04, 2014

    This is a classic Spanish flavour combination that looks lovely too. It worked very well with good quality salt cod. We added a few shredded chicory leaves. It does need a high proportion of orange.

• Gilthead bream baked in a salt crust (Dorada a la sal)

  • veronicafrance on March 19, 2015

    I did this with one large sea bass, to serve four. It's a classic and excellent way of cooking fine white fish. Some tips: make sure you have plenty of salt -- we ended up using nearly 3 kg to cover the fish thoroughly. If using a probe, stick it in the thickest part of the fish _before_ you pile the salt on; it's a lot easier :) Regarding the temperature: the probe reached 58C when the fish had only been in the oven about 15 minutes. I just wasn't convinced a 1 kg fish under a pile of salt could really be cooked in that time. By the time we took it out (25 mins) the probe read 72C. It was a tiny bit overcooked, but 5 minutes less (say 68C?) would have been about right. Of course smaller fish would take less time. Can't report on the salpicon because we didn't bother with it.

• Slow-braised lamb with fresh and dried red peppers (Cordero al chilindrón)

  • veronicafrance on August 30, 2017

    Not bad at all, a good way of using up odd bits and pieces of our half lamb with store cupboard ingredients.

  • Vickynewman on March 11, 2023

    Really enjoyed this, added some leftover boiled potatoes to it.

• Galician hake on a braise of potatoes, garlic, tomato and onion (Merluza a la Gallega)

  • veronicafrance on February 19, 2013

    This was fine, if not stupendously good. A nice quick and easy supper dish.

• Mussels in tomato vinaigrette (Mejillones con vinagreta de tomate)

  • veronicafrance on February 15, 2013

    The first recipe I've tried from this book, and it's absolutely delicious. Instant 5*, made with big mussels from the Bassin de Thau. Unlike many mussel recipes it can be prepared in advance as it's best at room temperature. A lovely tapa, will be repeated!

• Andalucian shrimp and spring onion fritters (Tortillitas de camarones)

  • Chrissy on November 24, 2012

    Lil reckons very good

• Rice with monkfish, saffron and red peppers (Arroz de rape, azafrán y pimientos)

  • eeeve on March 21, 2015

    Loved this, something different from the standard paella. Added a few slices of chorizo towards the end, and didn't skin the tomatoes - absolutely not necessary for a course texture as in this dish - waste not want not... Big thumbs up though for this dish.

• Olive-oil fried baby green peppers (Pimientos de Padrón)

  • eeeve on July 28, 2015

    Great starter; easy to make and pretty authentic.

• Barbecued young leeks with roasted garlic, tomato and almond sauce (Calçots con salbitxada)

  • eeeve on July 25, 2015

    Made this with walnuts instead of almonds; certainly not authentic, but walnuts are what I have en masse! Interesting flavour and texture, though I think the quantity of tomatoes should be doubled, as they didn't stand out much and the sauce should probably look more red than beige. Liked the chargrilled young leeks a lot, and the sauce worked fine with them, but I found the leftovers rather inedible the next day (which should teach me to mess with tradition)!

• Chicken with garlic (Pollo ajillo)

  • Dolcetto23 on January 30, 2021

    A wonderful recipe. Try to use sherry, and good garlic - it really makes a difference.

• Mercè's duck with pears (Pato con peras)

  • Pamsy on January 13, 2018

    Quite a lot of work but we didn't enjoy this. As someone who likes duck and pears I was intrigued by this dish but it just didn't come together in the way I would have liked.

• Rice stew with monkfish, langoustines and wild mushrooms (Arroz meldosa con rape, gambas y setas)

  • Pamsy on March 22, 2020

    Made with a few changes, red pepper instead of flora, and plaice instead of monkfish which is obviously very different but it was still a lovely dish. I didn't fry the prawns and plaice but added once all the rice mixture was almost cooked and then just laid them on top for 5 mins. Would certainly repeat with monkfish or a chunky white fish.

• Braised guinea fowl with white beans (Gallina de guinea con judías estofadas)

  • Pamsy on August 17, 2019

    This was very good but would benefit from cubed chorizo rather than bacon lardons to give more of a Spanish flavour. Next time I'd double the cloves as I couldn't taste them at all. If not using chorizo I'd increase the pimenton dulce. I adapted the recipe as I had half a bird left from a Sophie Grigson recipe I'd roasted the day before. I used tinned Cannellini beans and added the chopped leftover meat for the last 10 mins. Sprinkle with chopped parsley to add some colour. This served 2 generously. I did add 75g orzo (boiled separately) to the finished dish

• Pork in almond sauce (Carne en salsa de almendras)

  • Gwellard on May 07, 2020

    This is absolutely lovely. Just great. Don’t overdo the salt as you’ll have plenty in the stock.

• Roasted goat with herbs, onion, white wine and garlic (Cabrito al horno)

  • shane.metzke on June 22, 2024

    We used a shoulder of lamb and slow cooked it over a few hours and it was delicious! Used the onion and pan bits for a gravy and we’ll turn that into a pasta dish with the leftover lamb. The rub was delicious.