Hunter’s gazpacho

Preparation

  1. Season rabbit and brown it in hot oil for 8 minutes. Remove.
  2. Cook onion for 5 minutes; add garlic and paprika for 30 seconds. Stir in tomatoes for 3 minutes.
  3. Return rabbit, add bay leaf and stock, cover and simmer for 35 to 40 minutes until tender.
  4. Lift out rabbit, pull the meat from the bones and return it to the broth.
  5. Add broken torta cenceña and cook 8 to 10 minutes, stirring gently once, until tender but still distinct. Rest 5 minutes and serve hot.

Butifarra with white beans

Preparation

  1. Rinse beans in a colander and drain well. Finely chop garlic and parsley.
  2. Cook butifarra in a frying pan over medium heat for 10 to 12 minutes, turning often, until cooked through. Remove.
  3. Add oil if little fat remains. Fry garlic for 30 seconds.
  4. Add beans and toss gently for 3 minutes until hot and coated. Stir in parsley.
  5. Season beans, place sausage on top and serve.

Turkey with olives

Preparation

  1. Pat turkey dry, season and brown in batches for 4 minutes. Remove.
  2. Cook onion 5 minutes; add garlic for 30 seconds.
  3. Add wine and reduce 2 minutes. Add stock and thyme.
  4. Return turkey, cover and simmer gently 20 minutes. Add olives for the final 5 minutes.
  5. Check turkey is white throughout, season and serve.

Cuttlefish with meatballs

Preparation

  1. Pat cuttlefish dry and fry in hot oil 3 minutes. Remove.
  2. Brown meatballs for 4 minutes and remove.
  3. Cook onion 6 minutes, add garlic 30 seconds. Add tomatoes and stock; simmer 10 minutes.
  4. Return cuttlefish and meatballs, cover and simmer gently 12 minutes.
  5. Add peas for 3 minutes, season and serve.

Basque tuna stew

Preparation

  1. Heat oil in a casserole. Cook onion and pepper for 8 minutes; add garlic for 30 seconds.
  2. Stir in choricero pulp and tomatoes; cook 3 minutes.
  3. Crack potatoes into uneven pieces with a knife so their starch thickens the stew. Add them and stock; simmer 20 minutes until tender.
  4. Add tuna only when potatoes are ready. Cook 2 minutes, turn off heat, cover and rest 5 minutes.
  5. Taste, adjust salt and serve; longer cooking makes tuna dry.

Chicken with tomato

Preparation

  1. Season chicken and brown in oil for 4 minutes per side. Remove.
  2. Cook onion 5 minutes; add garlic and paprika for 30 seconds.
  3. Add wine and reduce 2 minutes. Stir in tomatoes and bring to a simmer.
  4. Add chicken and olives, cover and simmer gently 25 minutes. Check near the bone.
  5. Season and serve.

Oxtail stew

Preparation

  1. Pat the oxtail dry and season it. Heat oil in a heavy casserole and brown the pieces in batches for 8 to 10 minutes; transfer them to a plate.
  2. Cook carrots and onions in the same casserole for 8 minutes until softened. Add garlic for 30 seconds.
  3. Pour in red wine, scrape the browned residue from the base and boil uncovered for 5 minutes to reduce it.
  4. Return oxtail to the casserole. Add stock, tomatoes and bay leaf; the liquid should almost cover the meat.

Asturian bean stew

Preparation

  1. Soak the beans in plenty of cold water for 12 hours. Drain; do not use the soaking water.
  2. Put beans, bacon, ham, onion, garlic and bay leaf into a deep pot. Cover with cold water by 3 cm and bring slowly to a gentle simmer.
  3. Keep the heat low for 2 hours, adding a little cold water if the beans become exposed. Do not stir; move the pot gently instead, so the beans stay whole.
  4. Prick the chorizo and add it after 1 hour. Add saffron and black pudding only for the final 15 minutes so the pudding does not burst.
  5. Remove onion, garlic and bay leaf.

Spanish roast lamb

Preparation

  1. Heat oven to 160 C. Pat lamb dry and rub with salt, pepper, chopped garlic and oil.
  2. Put sliced potatoes and rosemary in a deep tray, add water and place lamb on top.
  3. Roast 75 minutes, basting after 40 minutes. Add water if the tray dries out.
  4. Raise oven to 220 C and roast 20 to 25 minutes until browned and tender near the bone.
  5. Rest loosely covered for 15 minutes; serve with potatoes and juices.

Spanish roast suckling pig

Preparation

  1. Heat oven to 160 C conventional. Remove pig 45 minutes ahead and pat dry.
  2. Put water in a deep tray. Place pig skin-side down on a rack above it so it does not sit in water. Roast 90 minutes, topping up water if needed.
  3. Cut potatoes into wedges; mix with garlic, rosemary, oil and salt and add beside the meat after 60 minutes.
  4. Turn pig, dry the skin and rub with lard and salt. Raise oven to 200 C and roast 40 to 50 minutes until golden and crisp.
  5. Rest 15 minutes, then portion.
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