(Potatoes in spicy tomato sauce)
For 4 portions
4 large or 6 medium potatoes
1 bottle of Sabor de Amor Salsa Brava
2 tbsp of Sabor de Amor Alioli
Boil the potatoes in plenty of salted water for about 15-20 mins until cooked. Drain the water and let the potatoes cool.
When the potatoes are cool, peel off the skin and chop roughly into cubes. Fry in a small amount of olive oil or butter until golden brown. Then place in a bowl or deep plate.
Pour over the Sabor de Amor Salsa Brava. Add the Sabor de Amor Alioli.
When you are ready to eat loosly mix together.
Albondigas en tomate
For 4 portions
250g of minced beef 250g of minced pork
1 garlic clove
2tsp of parsley
3 tbsp of breadcrumbs 1 egg, beaten
Salt and pepper to taste and a jar of Sabor de Amor Sofrito
Mix all the ingredients except the tomato sauce and olive oil until well combined and shape the mixture into small meatballs.
Fry in the olive oil until brown all over.
Add the jar of Sabor de Amor Sofrito and half a jar of water to the pan and cook on a medium heat for around 20 minutes until the sauce has reduced and thickened.
Serve with nice crusty bread, on a bed of rice or with pasta.
For 4 portions
2 tablespoons olive oil
1/2 onion, chopped
1 clove garlic, minced
1/2 red pepper, chopped
60g fresh chorizo sausage, casing removed and diced
1 Skinless, boneless chicken breast fillet or 3 chicken thighs, diced
250g paella rice
1 Sabor de Amor Paella in a bottle
salt and freshly ground black pepper to taste
50g frozen garden peas
4 wedges lemon to garnish
Heat olive oil in a paella pan over medium heat.
Add onion, garlic and pepper; cook and stir for a few minutes.
Add chorizo, chicken, tomato, peas and saffron then cook for 2 minutes.
Add the Sabor de Amor Paella in a bottle and refill the Paella bottle three times with water, season with salt and pepper, then bring back to the boil.
Add the rice in a cross shape and simmer for 15 minutes (shake the pan gently to settle the rice, do not stir!).
Serve garnished with lemon wedges.
Variations: You can make a vegetarian version by substituting the chicken and chorizo for aubergine, peppers, fine green beans and courgettes. For a mixed paella of meat and seafood you can add 6 large prawns, peeled and de-veined and 200g of white fish or squid. For a fish and seafood paella you can add 12 prawns, 300g of mussels, white fish and squid.
200g flour (strong white flour)
1 tsp of sugar
1tsp of baking powder
1/2 tsp of salt
300ml of boiling water
Icing sugar to dust over the churros
200 grams dark chocolate (roughly chopped)
50 grams milk chocolate (roughly chopped)
2 tablespoons golden syrup
300 ml of boiling water
Put all the chocolate in a heavy bottomed saucepan with the golden syrup and cream.
Heat over a low heat, stirring continuously, to melt the chocolate, being careful not to let it burn.
Mix the flour, sugar, salt and baking powder into a bowl and make a well in the middle.
Pour the boiling water carefully into the well, beating it well with a fork to get rid of any lumps.
The dough should be slightly soft and sticky to touch. Let it rest for 10 minutes.
Fill a large, heavy bottomed saucepan with the sun-flower oil - it should be about one-third full. Heat the oil to 170C.
Add the dough to the churro maker and using the star-shaped nozzle, turn the handle to squeeze the mixture directly onto a tray lined with baking paper.
Use a knife or pair of scissors to cut your churros to the desired length.
Then place carefully into the hot oil. Be careful not to add more than eight at any one time, or they will all stick together.
Fry for about 3 to 4 minutes until crispy and golden.
Remove from the oil with a slotted spoon and drain on kitchen paper.
Sprinkle with the icing sugar.
Reheat the chocolate sauce and pour into little cups for dipping with the churros.
Tortilla de patatas
For 4 portions
200g new potatoes
1 tbsp olive oil
1 small onion, peeled and finely chopped
Salt and freshly ground black pepper
Bring a lightly salted saucepan of water to the boil
Add the new potatoes, reduce the pan to a simmer and cook the potatoes for about 12 minutes, until tender.
Drain, leave to cool and then cut into slices.
Heat the oil in an 18-20 cm non stick frying pan.
Add the onion and sauté for about 6 minutes then stir in the sliced new potatoes.
Beat the eggs, pour over the potatoes and cook over a medium heat for about 4 minutes or until the eggs are set underneath.
Meanwhile, preheat the grill to high.
Place the frying pan under the grill and cook for about 3 minutes until golden and set.
Transfer the omelette to a plate and when cold, cut into wedges and serve.