GONZ ALO BARÓ

grub str eet | london

 CONTENTS

About the Chef page 7 | From Madrid to Berlin page 8

A Brief History of Spanish Cuisine page 14

BASI C S
page 21

TAPAS
page 39

PINCH O S
page 61

START ERS
page 85

M AIN CO UR S E S
page 121

DE SSERT S
page 163

Index page 186 | Acknowledgements page 191

 about

THE CHEF

Gonzalo Baró was born in Madrid. As a child, he

moved with his family for four years to Baden, a town
near Vienna, where he became fully immersed in
Austrian culture and learnt to speak German. This gave
him an insight into a different culinary culture and
through it an awareness of his own food culture. Having
returned to Spain, he studied computer science and
photography, and he became increasingly more involved
with the subject of cooking. He decided to move to
Berlin in 2007. It was there that his interest in gastron-
omy turned into a passion. He grasped the opportunity
to combine his knowledge of photography and his love
of food and published his first book,Vegan Tapas, in 2014.
He is currently working as a chef in a boutique hotel in
Berlin, where he delights guests with his dishes.
 FROM MADRID
TO BERLIN

There was always something cooking

at home. It was evident, because my
mother, Matilde, would have to
devise a menu for eight people every
day, because there were six children.

As a child I would often hang about the kitchen and watch

the skilful way she held things, always with such coordina-
tion. Everything had to be quick because, aside from running
the household, she had seven mouths to feed, if my father,
Fernando, didn’t have to work.
Home was Madrid, where I was born and grew up, and
where the seeds of my two passions – food and photography
– took root.

8
 At the time, when we were still young, and relatively
innocent children, we would get in the car and drive down
to the east coast practically every summer, to Valencia.
Along the way, I loved to look at the bright colours and
bizarre rock formations that would continuously change
as we drove by. At first, the landscape was dry with reddish
hues, as if it were the set of a Western. But as we
approached our destination, greens began to predominate.
It is no wonder the province of Valencia is known as la
huerta valenciana, Valencia’s market garden. Palm trees
and rice paddies seemed to rush past along the horizon.
But the highlight of the trip was always when somebody
called out: ‘Look! The sea!’ The windows were instantly
cranked down and the sea-air flowed through the car. You
could really smell the blue of the sea.
We were joined at my grandparents’ villa by even more
family: cousins, uncles, aunts and great aunts. There would
have to be food to feed an army at lunchtime, which was
at about three o’clock in the afternoon. Sometimes, if we
were well-behaved, a paella would be cooked in a huge
pan over an open fire. Whenever this was the case, the
men would take over, because cooking paella is tradition-
ally the men’s domain. On the porch, sheltered from the

9
sun, the table would be set and we would all eat together.
The grown-ups would drink wine, while the children
would drink lemonade made from lemons picked from
the garden. Actually, to tell the truth, there was only cola.
When the villa was too full, my parents would rent an
old farmhouse nearby in the middle of a field full of toma-
toes, lemon and fig trees, and oversized melons. The farmer
would sometimes come into the house and bring us huge,
bright red tomatoes. These were immediately sliced and
eaten with a little salt; there was no need for anything else.
‘I’ve got good tomatoes! I’ve got the best tomatoes!’ he
would often say in his loud and deep voice as he scratched
his bottom vigorously. We would always have a good
laugh. And he was right; he had the best tomatoes.
As we grew up and became less innocent, my parents
moved to Valencia, and the children who had still been
living at home either stayed in Madrid or spread themselves
around Europe. My mother couldn’t help herself when
she came on her monthly visits; she would spend a whole
day cooking for us and then freeze everything. So her food
was always present, even in her absence. It was about then
that I first built up the courage to use the cooker. I still
recall my first attempts at making gazpacho, even then
one of my favourite foods. Our phone conversation would

10
go: ‘You only have to blend tomatoes, cucumbers, peppers,
vinegar and garlic together with plenty of olive oil.’ ‘Yes
mamá, but how much?’ ‘I don’t know how much! Just do
it ... Use your intuition! Your intuition!’ So I had to train
my intuition for a whole month until I managed to make
something that resembled gazpacho.
That was also the time when I came to discover my
city, Madrid. Together with friends, I would move from
tasca to taberna and so on. We would eat through the
menu and drink plenty of wine. This is what you do in
this town, and we didn’t want to draw attention to our-
selves. What makes Madrid so special is that there are
people from every corner and region of Spain: Andalusians,
Castilians, Galicians, Basques, Majorcans, Canarians ...
and they all have something to say when it comes to food.
This diversity is reflected in the streets, in restaurants, and
in bars. You can eat your way through all the different
cuisines and enjoy a wide range of offerings.
This was also the time I began my photography course.
I was very interested in still life photography. I found it
fascinating how, just by using light, there were endless
possibilities for capturing objects. At some point those
objects became edible, and without having planned,
almost all my photographs were of food.

11
 I moved to Germany in 2007 in search of new insights.
Here, I busied myself more with cooking, particularly
Spanish food, because by that time Matilde had lost her
desire to freeze food. Being unfamiliar with the food offer-
ings in Germany, I discovered new varieties of fruits and
vegetables, and I began to experiment with them.
Discovering the vegetarian, and later the vegan dietary
culture opened up another world for me. I also added
different spices and cooking methods to my repertoire,
and with my broader knowledge came other interesting
combinations. This is how many of the recipes you will
find in this book evolved.
It is difficult to reflect a country’s cuisine in vegan cuisine,
because it is often based on meat and fish dishes. Nevertheless,
Spanish cuisine is versatile and open to innovation.
You will find many very typical Spanish recipes in this
book. There are also many other dishes that I’ve had to
change in order to suit a vegan diet, but without losing
their essence. Spanish traditions and my latest experiences
are condensed in this book.
The recipes for starters, main courses and desserts will
serve 4 people. The tapas and pinchos are small portions but
will yield a couple of portions each for 4 people; they are
designed so that 4-6 different dishes will be served together.

I hope you find discovering, making and tasting

my food a very enjoyable experience.

12
A BRIEF HISTORY OF
SPANISH CUISINE

In order to understand the cuisine of a country, you

have to be familiar with its geography and history.
The diversity of landscapes and combination of climate
zones in Spain have brought about a wide variety
of resources that make the country’s cuisine unique.

14
In the north are forests and the rugged
and rainy Atlantic coast. This is green Spain,
facing the sea. The people here are honest
and down to earth, but also innovative and
refined. And so is their cooking.
The landscape of the Meseta Central
dominates the centre of Spain. It is a wide
and, in places, very barren plateau with
stifling hot and dry summers and cold and
wet winters. The area includes the auton-
omous regions of Castile-La Mancha,
Castile and Leon, Extremadura and
Madrid. Their culinary offerings include
hearty stews, cured cheeses and ruby red
Tempranillo wines.
To the south you come across one of the
most beautiful and diverse of Spain’s regions:
Andalusia, with seemingly endless olive
groves, in addition to sand dunes, mountain
ranges and wetlands. The cuisine varies from
the interior to the coast, and has always been
closely linked to the growing and use of
olives. We can also speak of a Mediterranean
cuisine with deep Arab roots. Gazpacho is
native to the region, and it is said that tapas
food culture was also born here.
The Mediterranean coast and both
archipelagos – the Balearic and Canary
Islands – are blessed with a sub-tropical
15
climate, with hot summers and mild win-
ters. This area is not only a popular holiday
destination, but also a huge market garden
that supplies the whole country and
Europe with fruit and vegetables. The
Mediterranean coast is renowned for its
great variety of rice dishes, the internation-
ally famous paella among them.
Spanish cuisine is heavily influenced by
the people who invaded the country
throughout history, but also by the coun-
tries Spain colonised.
The history of the country begins with
different peoples settling the land, drawn
by its favourable geographic location and
fertile soil. The Phoenicians, Greeks,
Romans, Visigoths and Moors came to
what is now Spain, and their interaction
with the local people, the Iberians, perma-
nently influenced and enriched the culture
and gastronomy of the land. This inter-
mingling continues to shape Spanish
cuisine to this day. They brought new
spices, fruits, vegetables and cooking meth-
ods to the land. For instance, the
techniques of frying and grilling were
brought to the Iberian Peninsula by the
Romans, along with baking.
 However, it was the Moors, who lived
on the Iberian Peninsula for almost 800
years, and their knowledge that brought
about an agricultural revolution, setting
this land apart from the rest of Europe.
They brought with them pioneering tech-
niques and developed modern irrigation
networks that enabled them to grow new
varieties of fruit and vegetables. Among
others, the Moors introduced rice, citrus,
aubergines, asparagus, cinnamon, saffron
and sugar cane to the Iberian Peninsula.
It was only after that time that these foods
would become known all over Europe.
After 1492, the discovery of American
territories gave rise to an exchange of foods
in both directions. The Spaniards took such
things as garlic, onions, carrots and rice with
them across the ocean, and brought back
tomatoes, potatoes, maize, chillies and choc-
olate. The food brought back by the
Spaniards would then begin its triumphant
procession across Europe. The incorporation
of these New World ingredients led to the
emergence of the Spanish food culture as it
is known today. Nonetheless, this culture
only began to acquire a Spanish national
identity in the the late nineteenth century.
16
Today you will find that Spanish cuisine
has two different realities. On the one
hand, there is a classical, traditional cui-
sine, part of which also has deep reli-
gious roots. Certain dishes are still pre-
pared and eaten today on particular
religious holidays. These are simple,
honest dishes that often originated in
times of hardship.
And on the other, you will find modern
Spanish cuisine, which makes use of the
latest techniques and unconventional com-
binations. Coming under this heading is
the phenomenon of la nueva cocina
española, avant-garde Spanish cuisine
which emerged in the 1980s and has since
revolutionised the world of cooking inter-
nationally. From that moment on, chefs
were elevated to the status of artists.
Kitchens were turned into laboratories and
restaurants became cutting-edge meccas
for creativity and culinary indulgence.
These accomplishments, brought about
through technical development, innovative
culinary artists and the desire to modernise
Spanish cuisine, have been exported all
over the world.
Tapas and Pinchos
When people think of Spanish cuisine,
apart from the famous paella and delicious
gazpacho, the first thing that is most likely
to come to mind is tapas. And it comes
as little surprise, because this type of eat-
ing has spread like wildfire in many cities.
Perhaps it’s because of their simplicity, and
everything that they represent: the com-
pany of friends, sharing, the delicious
wine, and maybe even the feeling of being
on holiday.
The Spanish word tapa literally means
‘lid’, because it is believed that a piece of
bread topped with a slice of cheese or cured
ham was placed over a glass of wine to
preserve its aroma, or simply to stop any-
thing from falling into it. The actual origin
of the tapa, however, is unclear, and you
will hear different versions of the story.
People are less familiar with pinchos
outside of Spain, although they are gaining
in popularity. Pincho is the Spanish word
for a pointed stick, and often refers to a
small open sandwich, similar to a canapé,
with the components held together with
a toothpick or small skewer.
17
Pinchos, also known as pintxos, are
typical of northern Spain, in such regions
as La Rioja, Navarre, Cantabria, Asturias
and the Basque Country. However, pincho
bars can be found in every Spanish city,
although the pincho capital has to be the
Basque city of San Sebastian. Pincho com-
petitions are held there every year and a
Pincho of the Year is chosen.
Many people are under the impression that
pinchos are northern tapas, but there are
actually significant differences between the
two. When you buy a drink in a Spanish
bar, you will often be given a small serving
of food on the side, even without ordering
it. This was the tapa in its original sense. If
you wanted a larger serving of the tapa, you
would order a ración, literally a portion.
A pincho, on the other hand, has to be
ordered explicitly. A range of cold pinchos
are displayed on the bar counter and are
served to order by the bartender, unless
there is a self-service system in place. The
hot pinchos advertised on blackboards are
freshly prepared in the kitchen. It is quite
an experience to stand in a pincho bar and
watch the bartenders and waiters coming
and going. New pinchos are always prepared during the
course of the evening. You chat, drink and continue to
sample the latest creations coming out of the kitchen.
Another difference is that pinchos involve more elab-
orate preparation than tapas do, which is reflected in their
appearance. There are no limits to the ingredients, and
everything imaginable can go into their making. However,
it is typical to use products from the local region.

Meanwhile, generations of young chefs have revolutionised

the world of tapas and pinchos by merging them with the
new wave of Spanish haute cuisine. You will find bars with
their own lovingly made, individual creations everywhere
you go in Spanish towns and cities.

18
BAS I C S

Vegetable Broth page 22

Herb Dressing page 24

Mojo Verde page 26

Pimentón de la Vera page 28

About Alioli page 31

Traditional Aïoli page 32

Garlic Mayonnaise page 32

Romesco Sauce page 35

 V EG E TABLE BROTH
C a ldo de Ver dur a s C a sero

1 medium onion The secret to many successful dishes is a well-made

1 leek vegetable broth as a basic ingredient. It gives food depth
2 celery sticks and flavour. A good tip is to prepare several litres of broth,
2 carrots divide it into smaller portions (e.g. 400 ml each) in freezer
3 plums bags and freeze. The portions can be thawed out very
2 tbsp virgin olive oil quickly, directly in the pan.
6 sprigs fresh thyme
1 bunch coriander 1 Peel and coarsely chop the onion. Thoroughly wash
2 bay leaves the leek, the celery and carrots and slice thickly. Halve
1 tsp salt and pit the plums.
2.5 litres water 2 Heat the oil in a large pan and sweat the onion and leek
until soft. Add the remaining vegetables, plums and herbs,
Makes about 2 litres and lightly fry for a few minutes over a medium heat.
3 Lightly season with salt and add the water.
4 Bring to the boil, turn down the heat and simmer for
about 30 minutes, then leave to cool.
5 Line a large sieve with a clean dish towel and place over
another pan. Pour the cooled broth through the sieve.
After draining, wrap the soft vegetables in the cloth and
squeeze to extract as much liquid as possible.

basics
22
 H ER B D R E SS ING

Juice of ½ lemon 1 Mix the lemon juice with the oil in a bowl or a jar.
120 ml fruity virgin 2 Separate the coriander and parsley leaves from the stems.
olive oil Finely chop the leaves and add to the oil and lemon juice.
1 handful coriander 3 Season with salt and pepper, then stir well.
½ handful parsley, leaves
picked from the stalks
and chopped
Salt and pepper

basics
24
 M OJO VER DE

1 bunch coriander Mojo sauces are widely used in the Canary Islands.
2-4 cloves garlic The main distinction is between mojo rojo (red) and mojo
Coarse sea salt verde (green), although there are now many different varie-
2 fresh green peppercorns ties. This sauce can keep in the refrigerator for several days.
250 ml olive oil
4 tbsp lime juice 1 Separate the coriander leaves from the stems.
½ tsp ground cumin 2 Crush the garlic with a little salt and the peppercorns
in a mortar.
3 Add the coriander leaves and crush.
4 Gradually incorporate the olive oil and season with the
lime juice and cumin.

basics
26
 P I M EN TÓ N
DE L A VER A

This variety of paprika is known as the red gold of Spanish

cuisine. Together with olive oil and garlic, it is one of the ingre-
dients that gives Spanish food its characteristic flavour because
it is used in so many ways.

Pimentón de la Vera, smoked Spanish paprika, is produced in the

northern part of the province of Cáceres, in Extremadura, and it
is protected by denominación de origen or protected designation
of origin status.

To give this paprika its characteristic smoked flavour, bright red

colour and intense flavour, carefully selected peppers are gently
and slowly dried, and then smoked over an oak fire. And for this
reason regular paprika should not be used as a substitute. There
are three different types: sweet, sweet and sour, and hot.

Scientists have demonstrated that this spice has remarkable prop-

erties. It is believed to flush out toxins from the body and to
protect against the aggressive chemicals found in some foods. It
is also believed to slow cell ageing and prevent cancer.

basics
28
 about

ALIOLI

Alioli, also known as aïoli or allioli, from

the Catalan ‘garlic and oil’, is one of the most
internationally famous Spanish sauces. Its pre-
paration is very laborious and it is considered
one of the most difficult sauces to make,
because binding the oil and garlic is not always
successful, and it takes a very long time.
Traditional alioli has a very strong flavour and
is not to everybody’s liking, which is why a
garlic mayonnaise is often served, and it is also
much easier to make. Both versions are good, but
the traditional style is naturally more authentic.

31
 T R ADI T I O NA L AÏ O LI

4 cloves garlic 1 Peel the garlic and combine with the lemon juice and
1 tbsp lemon juice salt in a mortar. Then crush (for at least 5 minutes), until
1 pinch coarse salt the garlic has dissolved completely in the juice.
125 ml olive oil 2 Carefully add the oil in a thin stream, while continuing
1 stone or ceramic mortar to stir with the pestle in the same direction until it is
and pestle bound and forms a mayonnaise-like sauce. This process
should take several minutes.

GAR LI C M AYONNAI S E

100 ml soya milk 1 Combine the soya milk and garlic in the beaker of
1-2 clove(s) garlic a stick blender, then add the oil. Hold the hand-held
200 ml sunflower oil blender firmly at the bottom of the beaker, turn it on,
2 tbsp lemon juice and then slowly pull the blender upwards.
2 tbsp olive oil 2 Then move the blender from top to bottom a couple of
Salt times until the sauce has a firm consistency. This should
happen quite quickly. Then adjust the flavour of the
mayonnaise with lemon juice, olive oil and salt.

basics
32
 RO M E S CO S AUCE
Sa l sa Romesco

2 ñora peppers (substitute This sauce originated in Tarragona, a province of

with 1 level tsp sweet Catalonia. Fishermen traditionally prepare their fish with
smoked Spanish paprika) this sauce. It now has many uses in Catalan cuisine. To
15 almonds make it, your need ñoras (see picture), the small sun-dried
15 hazelnuts peppers used to make Spanish paprika, among others.
2 tomatoes They can be purchased on the Internet or in delicatessens.
4 cloves garlic
8 tbsp olive oil, more 1 Use a knife to make a few cuts into the peppers, then
for drizzling soak in warm water for at least 5 hours, preferably over-
1 small slice white bread night, to soften. When the peppers are completely soft,
2 tbsp white wine vinegar remove the seeds and stalks, then use the tip of a knife to
2 pinches hot smoked scrape the thin layer of flesh off the skin and set it aside.
Spanish paprika 2 Blanch the almonds for a few minutes in boiling water,
Salt drain in a sieve and leave briefly to cool. Then remove
the skin.
Blender or mortar 3 Pre-heat the oven to 200°C/400°F/gas 6. Put the
and pestle almonds and hazelnuts separately on a baking tray. Put
1 small freezer bag the tomatoes and garlic cloves on another tray and drizzle
Kitchen paper with oil.Then put both trays into the oven.
4 When the nuts are golden, after about ten minutes, take
out and leave to cool.

Turn over

basics
35
Romesco Sauce

5 Leave the tomatoes and garlic in the oven for another 5

minutes, then take out and leave to cool. Peel the tomatoes
and garlic and set aside.
6 Put the hazelnuts into a small freezer bag and rub them
against each other until the skin has mostly come off. Take
the nuts out of the bag and discard the skins.
7 Heat 3 tablespoons of oil in a frying pan and fry the
bread on both sides until golden. Drain on kitchen paper.
8 Combine the roasted tomatoes, garlic and nuts with the
remaining 5 tablespoons of oil, the vinegar, ñora pepper
flesh, bread, paprika and a little salt in a blender and blend
to a creamy consistency.

basics
36
 TAPAS

Aubergine with Black Treacle page 40

About Tortilla page 43

Spanish Omelette page 45

Russian Salad page 47

Mushrooms with Sherry page 50

Padrón Peppers page 52

Marinated Vegan ‘Anchovies’ page 54

Stuffed Piquillo Peppers page 56

Edamame with Mint and Lemon page 58

 AUBERG INE
W I T H BL ACK T R E ACLE
Ber enjena con Miel de C a ña

4 tbsp wholewheat flour This tapa originated in Cordoba and is popular

100 ml cold water throughout Andalusia. I have also encountered it in other
1 aubergine Spanish cities in recent years. Black treacle, also known
About 500 ml olive oil, as molasses – derived from the Latin mel (honey) – is a
for deep-frying by-product of processing sugar cane into sugar. It con-
About 2 tbsp black treacle tains very little sugar but is high in minerals. It has an
unusual flavour at first, which is rich and only a little
sweet. A bit like your first sip of coffee, at some point
you find you can’t do without it. You can also use black
treacle for baking and making sauces. You can find it at
health food shops.

1 Stir the flour and cold water in a bowl with a whisk to

form a smooth batter.
2 Halve the aubergine along its length. Lay them, cut-
side down, on a chopping board and cut lengthways into
1.5-cm-wide strips. Halve again lengthways to make sticks.
3 Heat plenty of oil in a pan.
4 Coat the aubergine sticks in the batter and deep-fry
in the hot oil.
5 Drain on kitchen paper. Serve with a little black treacle.

ta p a s
40
 about

TORTILLA

Tortilla española or tortilla de patata (potato omelette),

as this omelette is known in Spain, is absolutely indi-

spensable for Spaniards. There are often competitions to

see who makes the best one. Bars often have them as

advertising, and they can be prepared in countless forms

and varieties: thick or thin, cooked through or half-cooked,

firm or wobbly, stuffed, caramelised, in a sandwich, as a

pincho, with sausage, vegetarian, and now also in vegan

form. The potatoes are usually deep-fried, but I cook them

in the oven to make them a little easier to digest – either

way is delicious. This omelette is mostly served cold or at

room temperature. But you can also have it warm, and it

makes an excellent main course accompanied by a salad.

43
ta p a s
44
 S PANI SH OM ELE T T E
Tort ill a E spa ñol a

1 large onion 1 Peel and finely chop the onion. Heat 2 tablespoons of
3 tbsp olive oil, more oil in a frying pan and gently sweat the onion over a low
for drizzling heat until translucent. Then raise the temperature briefly,
2 tbsp cane sugar add the sugar and leave to caramelise. Remove from the
1.5 kg potatoes heat and set aside.
7 tbsp chickpea flour 2 Pre-heat the oven in convection mode to 220°C/425°F/
200 ml water gas 7. Peel, wash and slice the potatoes very thinly. They
1 handful parsley, leaves do not need to have a uniform thickness, but they should
picked from the stalks be quite thin, like crisps. Lay the slices out over a baking
and chopped tray lined with baking parchment, season with salt and
Salt and pepper pepper, then drizzle with a little olive oil. Roast in the
oven for about 25 minutes, until the edges of the slices
1 omelette frying pan turn dark and crispy.
(medium depth, 3 Stir the flour and cold water in a bowl with a whisk.
non-stick) Add the potatoes, onions and parsley. Mix thoroughly.
1 large plate with a larger 4 Heat 1 tablespoon of oil in the pan. Add the potato
diameter that that mixture and spread out evenly. Cook over a low heat
of the pan for about 10 minutes. Use a turner to lift up the potato
mixture from time to time to check. The underside should
turn light golden and form a thin crust.
5 Then it is time to flip the omelette over. To do this, set
the plate over the pan and lay one hand on the plate. Use

Turn over

ta p a s
45
Spanish Omelette

your other hand to hold the pan firmly. Then quickly, but
without rushing, turn the whole thing over. The omelette
will now lie on the plate. Return the pan to the heat, and
use the turner to slide the omelette back into the pan
without losing its shape. Cook over a low heat for 10
more minutes.
6 Flipping the omelette over a few more times will give
it an even, round shape. The surface should be a pretty
golden colour. You can use a knife to check whether the
inside is cooked. I recommend leaving the inside a little
moist so that the omelette does not become too dry.
7 After cooking, leave to rest and cool down. Serve at
room temperature.

Tip: The frying pan you use is important. It should be

deep and with a non-stick coating, so that the omelette
will keep its shape when flipped. My frying pan has a
25-cm diameter and a depth of 4 cm. To serve as a tapa,
I would cut the whole omelette into bite-sized squares
and insert a toothpick into each square so that they can
be easily picked up by hand. Another option is to cut it
up like a pie, in which case it would be eaten with cutlery.

ta p a s
46
 RUS SI AN SA L AD
Ensa l a dill a Rusa

This dish was invented in the late nineteenth century

by Lucien Olivier, chef of Moscow’s celebrated Hermitage
Restaurant. It is also known as Olivier salad in many
countries. It is now an essential tapa in Spain and among
the most popular. The Spanish version of the salad is some-
what different from the original recipes because it mainly
combines fish or seafood with vegetables and plenty of
mayonnaise. Lucien Olivier, on the other hand, mainly
used game. However, he died before he could pass on the
true recipe – or perhaps that was his intention. I know
many Spaniards for whom this is their favourite food, and
I sometimes count myself among them. Nonetheless, it is
difficult to find a really good one in Spanish bars, given
that there are so many different interpretations and the
quality of the basic ingredients often leaves something to
be desired. You only find out where they make a good one
by word of mouth. But that is no reason for not making
a Russian salad yourself. This vegan version is light and
refreshing, but I would encourage those of you who like
to experiment to try out different combinations of ingredi-
ents. This might also become one of your favourite dishes.

Turn over

ta p a s
47
 Russian Salad

For the salad: 1 Peel the potatoes and carrots and cut into small dice.
400 g potatoes Clean, trim and cut the green beans into thirds. Boil the
100 g carrots potatoes and carrots in salted water for 8 minutes, then
50 g peas add the beans and peas. Cook together for 2-3 more
50 g green beans minutes. Drain and leave to cool.
7 pickled gherkins 2 In the meantime, slice the gherkins and combine with
3 tsp capers the capers and boiled vegetables in a bowl.
Black olives, to decorate 3 Make the mayonnaise using the recipe on page 32, and
1-2 piquillo peppers adjust the flavour with mustard, salt and pepper. Carefully
to decorate mix the mayonnaise into the other ingredients. Arrange
Sea salt the salad on a flat plate.
4 Finally, cut the peppers into strips and decorate the
For the mayonnaise: salad with the peppers and olives. Serve cold.
See the recipe for garlic
mayonnaise on page 32,
but only use half
of a clove
1 tsp mustard
Pepper

ta p a s
48
 MUS H RO O M S
W I T H S H ER RY
Seta s a l Jer ez

50 g mangetout This dish is very simple and quick to prepare. I use

250 g mushrooms shiitake and oyster mushrooms, but you can use a dif-
1 small red onion ferent variety.
1 clove garlic
2 tbsp olive oil 1 Blanch the mangetout in boiling water for 1 minute,
100 ml medium dry sherry then shock in cold water and cut in half along their length.
Salt and pepper Set aside.
1 handful parsley, leaves 2 Clean the mushrooms and coarsely chop. Peel and finely
picked from the stalks chop the onion.
and chopped 3 Peel and slice the garlic, then lightly fry in a hot frying
pan with 2 tablespoons of oil until the slices turn dark.
Take the garlic out of the pan, add the onion and sweat
over low heat until translucent. Add the mushrooms and
cook. The time depends on the type of mushroom, but
shiitake and oyster mushrooms need between 5 and 10
minutes. Add the mangetout and deglaze the pan with
sherry. Leave to cook for a few more minutes until most
of the sherry has evaporated.
4 Season the mushrooms with salt and pepper, and serve
sprinkled with the chopped parsley.

ta p a s
50
 PADRÓ N PEPPER S
Pimientos de Pa drón con Sa l M a ldon

300 g Padrón peppers ‘Os pementos de Padrón, uns pican e outros non.’ This
2 tbsp olive oil Galician saying refers to the fact that some are hot and
Maldon salt, others are mild, although the original sounds better
or coarse sea salt because it rhymes. About one in every five of these pep-
pers are quite hot, which can be quite funny when you
eat them as a group and watch others get caught out.
These peppers are grown in Padrón, Galicia, on the Spain’s
northern Atlantic coast.

1 Wash the peppers, pat them dry and fry in olive oil over
a moderate heat until cooked.
2 Serve sprinkled with the salt.

ta p a s
52
 M AR INAT ED V EG AN
‘ANCH OV IE S’
Boquerones Veg a nos en Vinagr e

1 courgette Boquerón is the Spanish word for a fresh anchovy.

1 tsp dried wakame To make this tapa, fresh anchovy fillets are marinated in
seaweed vinegar, ‘cooking’ them in the acid. They are often served
100 ml sherry vinegar in Spain with crisps as a snack to accompany drinks, which
100 ml water is not bad, but most of the time they are eaten on their
1 clove garlic own with the drink. This vegan recipe adds seaweed to
½ handful parsley, leaves the vinegar, to give a light hint of the sea. Together with
picked from the stalks the courgette they somewhat resemble fish, which I find
and chopped does the trick. Boquerones en vinagre is a classic and can
2 tbsp olive oil be found in every tapas bar. I would say that the vegan
2 tbsp olives version is a new classic, although you won’t find it in any
tapas bar, only here.

1 Wash and trim the courgette, then use a vegetable peeler

to cut it into strips.
2 Combine the vinegar, water and seaweed in a shallow
container and marinate the strips for at least 2 hours in
the refrigerator.
3 Arrange the courgette strips on a flat serving plate.
Finely chop the garlic and parsley and sprinkle evenly
over the vegan ‘anchovies’. Drizzle with a little olive oil
and garnish with a few olives. Serve cold.

ta p a s
54
 S TUFFED
PIQUILLO PEPPERS
Pimientos de Piqu illo R ell enos

8 piquillo peppers 1 Cook the lentils according to the instructions on the

packet. In the meantime, cut the onion into small pieces
For the stuffing: and sweat in a frying pan with the oil. Take the pan off
200 g beluga lentils the heat and add the cooked lentils to the onion. Grate
1 small red onion the lemon zest and add to the pan together with the juice
1 tbsp olive oil of the lemon. Season with salt and pepper.
1 untreated lemon 2 For the sauce: heat the oil in a frying pan. Finely chop
Salt and pepper the onion, add to the pan, and sweat until translucent.
Finely chop the garlic and fry together with the coarsely
For the sauce: chopped peppers for a few minutes. Add the broth and
2 tbsp olive oil wine and bring to the boil. Turn the heat right down
1 small onion and simmer for 10 minutes. Season with salt and pepper.
1 clove garlic Transfer to a mixing beaker and blend using a stick blender.
6 piquillo peppers 3 Heat the lentil and onion mixture briefly in the pan
50 ml vegetable broth and stuff the 8 peppers. Arrange on a plate, cover with a
(see page 22) little sauce and chopped parsley, and serve.
100 ml white wine
Salt and pepper Tip: Alternatively, you can use roasted peppers from a
jar, or roast some yourself in the oven. These peppers are
1 handful parsley, leaves larger than normal, so you will need to pay attention to
picked from the stalks the quantities.
and chopped

ta p a s
56
 EDA M A M E W I T H
M IN T AND LE M ON
Eda m a me a l a Menta y Limón

1 small red onion 1 Cut the onion into strips.

2 tbsp olive oil 2 Heat the oil in a frying pan and sweat the onion over
200 g edamame a low heat until translucent.
(soya beans) 3 Add the beans and cook briefly. Season with the lemon
Juice of ½ lemon juice, mint, salt and pepper.
1 handful chopped mint
leaves
Salt and pepper

ta p a s
58
 P I N CHOS

Seaweed-marinated Courgette and Aubergine page 63

Courgette Tempura with Shallots in Sherry Vinegar

and Piquillo Pepper Sauce page 65

Aubergine and Apple Mousse with Asparagus,

Almonds and Chilli Oil page 68

Mushrooms with Mango Ceviche

and Avocado Cream page 70

Pincho Latino: Plantain with Bean Paste

and Pico de Gallo Salsa page 72

Roasted Coloured Carrots

with Shallots and Mint page 74

Tapenade with Courgette

and Blanched Cherry Tomato page 76

Potatoes with Papaya Mojo page 78

Mushroom and Treacle Parcels

with Spicy Tomato Sauce page 81
 S EAW EED - M AR INAT ED
CO URG E T T E AND AUBERG INE
M atr imonio

½ small courgette A matrimonio (marriage) is a traditional pincho

100 ml sherry vinegar consisting of a marinated white anchovy combined with
125 ml water a salted anchovy on a piece of bread. The combination of
3 tsp dried wakame seaweed seaweed, soy sauce and sesame seeds in this recipe gives
1 small aubergine the pincho an Oriental touch.
50 ml soy sauce
¼ tsp salt 1 Wash and trim the courgette. Use a vegetable peeler to
1 medium red onion shave into at least 16 long and thin strips.
1 clove garlic 2 Combine the vinegar, 100 ml of water and 1 teaspoon
1 handful parsley, leaves of seaweed in a shallow container and marinate the cour-
picked from the stalks gette strips for at least 2 hours in the refrigerator.
and chopped 3 Wash, trim and halve the aubergine along its length.
2 tbsp olive oil Lay the halves cut-side down on a chopping board and
1 baguette cut through the aubergine parallel to the board into 2 or
1 sheet nori seaweed 3 about 1-cm-thick slices.
(optional) 4 Next, cut the aubergine strips into 2-3-cm long batons.
1 tbsp black sesame seeds, Combine 50 ml of soy sauce, 25 ml of water, 2 teaspoons
to garnish of seaweed and quarter of a teaspoon of salt in a container
and marinate the aubergine batons for at least 2 hours in
16 toothpicks the refrigerator, stirring from time to time.

Turn over

pinchos
63
 Seaweed-marinated Courgette
and Aubergine

5 In the meantime, peel and finely chop the onion and

garlic, and chop the parsley very finely. Put into a bowl
and add 2 tablespoons of olive oil. Mix well and set aside.
6 Cut the baguette into 16 slices, spread with the onion
and garlic mixture, and cover with 1-2 marinated auber-
gine batons. Optionally, you can decorate the batons with
a thin strip of soaked nori (see picture).
7 Roll up the courgette slices, hold in shape with a tooth-
pick, and attach to the aubergine. Garnish with sesame
seeds and serve.

pinchos
64
 COURGET TE TEMPURA WITH
SHALLOTS IN SHERRY VINEGAR
AND PIQUILLO PEPPER SAUCE
C a l a bacín en Tempur a con Ch a lota s
a l Vinagr e de Jer ez y Mer mel a da de Piqu illos

2 medium courgettes 1 Make the sauce first. Remove the seeds from the pep-
300 ml sunflower oil pers and coarsely chop. Combine in a pan with the other
100 g Lollo Bionda lettuce ingredients over a low heat and cook for 30 minutes to
16 black olives, pitted a jam-like consistency.
16 toothpicks 2 Carefully blend with a hand-held blender and adjust
the flavour with more sugar and vinegar if required.
For the piquillo 3 Peel and finely slice the shallots. Heat the oil in a fry-
pepper sauce: ing pan and gently sweat the shallots over a low heat for
225 g piquillo peppers about 20 minutes.
(see page 95) 4 Deglaze the pan with the vinegar and set aside.
25 ml water 5 For the tempura: use a whisk to mix the water with
100 g demerara sugar the flour and yeast in a bowl to a thick batter. Season
50 ml red wine vinegar with a little salt.
6 Cut the courgettes into about 5-mm-thick slices. Heat
For the shallots in the oil in a large frying pan. Dip the slices in the batter
sherry vinegar: and fry in the hot oil until golden. Drain on kitchen paper.
150 g shallots 7 Now assemble the pinchos. Spread half the courgette
2 tbsp olive oil slices with a little piquillo pepper sauce. Cover with a small
2 tbsp sherry vinegar lettuce leaf and spread with the shallots in sherry vinegar.

Turn over

pinchos
65
 Courgette Tempura with Shallots in
Sherry Vinegar and Piquillo Pepper Sauce

For the tempura: Cover with another courgette slice. Pierce each olive with
100 ml ice-cold water a toothpick and then use it to hold the pincho in place.
4 tbsp plain flour
¼ tsp dried yeast Tip: The piquillo pepper sauce will keep well in the refrig-
Salt erator for several weeks in an airtight container and has
many uses, all very delicious. It also tastes great with
Makes about 16 vegan cheese.

pinchos
66
 AUBERGINE AND APPLE
MOUSSE WITH ASPARAGUS,
ALMONDS AND CHILLI OIL
Mus de Ber enjena y M a nz a na con Tr igueros,
A l mendr a s y Aceite de Chili

1 fresh red chilli pepper Thai baby asparagus is picked while thin, making it
5 tbsp olive oil more suitable for stir-frying. Chilli threads, or sil kochu,
1 small aubergine are pre-cut hair-fine slices of chilli – a traditional Korean
½ apple garnish.
1 tsp dried thyme
1 tbsp lemon juice 1 For the chilli oil: remove the stalk and seeds from the
Salt and pepper chilli and grind the pepper in mortar with 1 tablespoon
20 g flaked almonds of oil to a smooth paste. Then stir in 3 tablespoons of
30 g Thai baby asparagus oil and set aside.
(or 4 green 2 Put the whole aubergine onto a baking tray and roast
asparagus spears) in the oven, pre-heated to 200°C/400°F/gas 6, for 35-40
1 baguette minutes. Leave to cool and then peel. Combine the auber-
Chilli threads (optional) gine flesh with the apple, thyme and lemon juice in a
blender and blend. Season with salt and pepper.
Makes 8 3 Roast the almonds in a small frying pan until golden,
then set aside. Trim the asparagus spears of their dried
ends. Heat 1 tablespoon of oil in a frying pan and sauté
the asparagus spears for 2-3 minutes over a high heat,
keeping crisp. Season with salt and cut into small pieces.
4 Cut 8 diagonal slices from the baguette and spread with
the aubergine and apple mousse. Lay 2 asparagus pieces
on each, sprinkle with almonds and drizzle with a little
chilli oil. Optionally, garnish with chilli threads.

pinchos
68
 MUSHRO OM S WITH
M ANGO CE VICHE AND
AVO C AD O CRE A M
Ch a mpiñones con Cev iche de M a ngo
y Cr em a de Aguac ates

½ small red onion Ceviche is the national dish of Peru and is mostly pre-
1 ripe mango pared with fish or seafood. This recipe gives a starring role
Juice of 1 lime to mango, giving the ceviche a very fruity and exotic note.
½ tsp chilli flakes
6 sprigs coriander, 1 Cut the onion into very fine strips and soak in very cold
finely chopped water for ten minutes. Peel and finely dice the mango.
1 ripe avocado Drain the onion, then mix in a bowl with the mango,
Salt and pepper half the lime juice, chilli flakes and coriander. Season with
500 g chestnut mushrooms salt, cover with cling film and set aside in the refrigerator.
1 tbsp olive oil 2 Peel the avocado, combine on a plate with the remain-
Toothpicks ing lime juice and season with salt and pepper. Crush the
avocado with a fork and set aside.
Makes about 16 3 Clean the mushrooms and cut off the stem. Fry the
mushrooms in a frying pan with a little oil for about two
minutes on each side. Leave to cool.
4 Fill half the mushroom caps with half a teaspoon of
avocado cream. Cover each with another upturned cap
and fill with about 1 teaspoon of mango ceviche. Hold
the mushrooms in place with a toothpick and serve.

pinchos
70
 PINCHO LATINO:
PLANTAIN WITH BEAN PASTE
AND PICO DE GALLO SALSA
Pl áta no M acho con Fr ijol es R efr itos
y Pico de Ga llo

2 plantains 1 For the salsa: halve the tomatoes and remove the stem
Refined olive oil, and seeds.
for deep frying 2 Finely chop the tomatoes, onion and coriander, mix
Green sprouts, for garnish with the lime juice in a bowl, and lightly season with salt.
About 16 toothpicks 3 Next, blend the beans to a smooth paste and season
with the cumin, a little salt and the chilli powder.
For the salsa: 4 Heat the virgin olive oil in a frying pan and fry the
300 g ripe tomatoes bean paste on all sides for about 3 minutes. Set aside.
½ small red onion 5 Use a knife to peel the plantains. To do this, cut off both
½ bunch coriander ends and carefully cut along the skin on both sides so that
Juice of ½ lime it can be lifted off without damaging the flesh. Then cut
Salt the plantains into about 7-mm-thick slices.
6 Heat the oil in a large, deep frying pan and fry the slices
For the refried beans: for 1-2 minutes on either side. Drain on kitchen paper.
240 g cooked kidney beans Keep the oil in the pan hot over a low heat.
½ tsp ground cumin 7 Flatten the plantain slices between two chopping boards,
Salt then return to the hot oil and fry for 1-2 minutes until
1 pinch chilli powder golden. There is no need to turn them this time. Drain
1 tbsp virgin olive oil on fresh kitchen paper.
8 Now assemble the pinchos. Spread half the plantain
Makes about 16 slices with half a teaspoon of refried beans and 1 teaspoon
of salsa, then cover with another slice of plantain.
9 Hold each pincho in place with a toothpick, garnish
with sprouts and serve.

pinchos
72
 ROASTED COLOURED
C ARROTS WITH SHALLOTS
AND MINT
Z a na hor i a s de Color A sa da s
con Ch a lota s y Menta
250 g carrots
250 g purple carrots
200 g shallots
3 tbsp olive oil
½ bunch mint
2 tbsp lime juice
Salt and pepper
1 olive baguette
Makes about 16
1 Peel the carrots, cut off the tops, and thinly slice
lengthways.
2 Peel and cut the shallots into thin strips.
3 Pre-heat the oven to 200°C/400°F/gas 6. Spread the
carrot and shallots over a baking tray lined with baking
parchment. Season with salt and drizzle with the oil. Roast
in the oven for about 20 minutes. Take the vegetables out
of the oven and leave to cool a little.
4 Then finely chop the carrots and shallots.
5 Separate the leaves from the stems and finely chop the
mint leaves. Add the mint to the carrots and shallots and
season with the lime juice and freshly ground pepper.
6 Cut the baguette on the diagonal into long slices. Spread
the slices with the carrot and shallot mixture and serve.
Tip: If you want different coloured pinchos, do not mix
the different coloured carrots together.
pinchos
74
 TAPENADE WITH
COURGE TTE AND BLANCHED
CHERRY TOM ATO
Oli va da con C a l a bacin A sa do
y Tom ate Cher ry
150 g pitted Kalamata
olives
1 tsp dried thyme
1 tsp dried rosemary
3 tbsp lemon juice
5 tbsp olive oil
1 clove garlic
2 small courgettes
Salt and pepper
2 fresh thyme baguettes
(or another sort of herb
baguette)
Chopped chives,
for garnishing
16 cherry tomatoes
16 toothpicks
Makes about 16
1 Combine the olives with the herbs, lemon juice, 1 table-
spoon of olive oil and the garlic in a blender and blend
to a fine paste. Set aside.
2 Halve the courgettes lengthways and lay the halves
cut-side down on a chopping board. Cut through the
courgette parallel to the board into slices.
3 Heat 2 tablespoons of olive oil in a large frying pan and
fry the slices on both sides until light golden. Season with
salt and pepper, and set aside.
4 Halve the baguettes lengthways and cut each half into
about 4-cm-long pieces. Heat 2 tablespoons of oil in a
frying pan and fry the bread cut-side down.
5 Blanch the tomatoes in plenty of boiling water for 20
seconds and refresh in cold water. Remove the skins.
6 Spread the bread with the tapenade.
7 Skewer a tomato and a loosely folded courgette slice
with a toothpick, then attach to a piece of bread. Garnish
with chives and serve.
pinchos
76
 P OTATO E S
W I TH PAPAYA M O JO
Pa pa s con Mojo de Pa paya

600 g new potatoes Mojo sauces originated in the Canary Islands. The
1 ripe papaya best-known varieties are the spicy mojo rojo and mild
1 clove garlic mojo verde (see page 26), which are equally suitable for
¼ small red onion this boiled potato pincho.
½ bunch coriander,
leaves only 1 Boil the potatoes in salted water for about 20 minutes
Juice of ½ lime until cooked.
½ tsp chilli flakes 2 In the meantime, peel the papaya, garlic and onion,
(or to taste) and combine with the remaining ingredients, except the
2 tbsp olive oil sprouts, and blend.
Salt and pepper 3 Serve the potatoes on a plate or in a bowl, drizzled
Onion sprouts (optional) with the sauce. Alternatively, serve as individual portions,
Toothpicks (optional) as shown.
4 In this case, put a little sauce on each plate. Cut a base
Makes about 16 into the widest part of the potatoes so that they can stand
upright in the middle of the sauce.

pinchos
78
 MUSHROOM AND TREACLE
PARCELS WITH SPIC Y
TOM ATO SAUCE
Saqu itos de Seta s con Mel a z a
y Sa l sa Br ava

250 g white mushrooms Ready-to-use brik pastry or spring roll wrappers

1 medium onion are available to buy and have many uses. It is best to
1 tbsp olive oil provide a spoon when serving this pincho so the sauce
Salt and pepper can be fully enjoyed.
1 level tbsp black treacle
(see page 40) 1 Make the sauce first. Peel and finely chop the onion.
16 (12 x 12 cm) sheets brik Heat 1 tablespoon of oil in a small frying pan and sweat
pastry (or substitute with the onion over a low heat until translucent. Add the
spring roll wrappers) chopped tomato and paprika and bring to the boil, then
16 chive leaves simmer for about 12 minutes. Season with a pinch of salt
Cooking string and sugar. Strain the sauce through a sieve and set aside.
2 For the parcels: finely chop the mushrooms. Peel and
For the sauce: finely chop the onion, then sweat in a frying pan with 1
1 small onion tablespoon olive oil until translucent. Add the mushrooms
1 tbsp olive oil and fry over a high heat for about 3 minutes.
1 (400-g) tin chopped 3 Lightly season with salt and pepper and stir in the
tomatoes treacle, then leave to cool.
½ level tsp hot smoked 4 Put a scant tablespoon of the fried mushrooms on each
Spanish paprika pastry sheet. Then bring the diagonally opposing corners
Salt and sugar of the sheet together, lightly twist, then tie closed with
cooking string.

Turn over

pinchos
81
 Mushroom and Treacle Parcels with
Spicy Tomato Sauce

5 Arrange the parcels on a baking tray lined with bak-

ing parchment and cook in the oven, pre-heated to
200°C/400°F/gas 6, for about 10 minutes, until light
golden.
6 Just before serving, remove the string and carefully tie
each parcel with a chive leaf.
7 Warm the sauce through, then serve each parcel with
half a teaspoon of sauce.

pinchos
82
 S TART E R S

Cold Almond and Garlic Soup page 86

Bean Salad with Dry Figs, Barberry and Herb Dressing page 88

Frisée Salad with Seaweed and Romesco Sauce page 90

Andalusian-style Gazpacho page 92

About Piquillo Peppers page 95

Pan-seared Lettuce Hearts page 96

Green Beans in Tomato Sauce page 98

Pan-seared Asparagus with Romesco Sauce page 100

Jaén-style Salad page 102

Castilian Garlic Soup page 104

Crispy Vegetables with Orange Alioli page 106

Spinach Salad with Herb Dressing, Almonds and Pomegranate page 108

White Asparagus with Saffron Sauce and Almonds page 110

Wild Rice Salad with Sherry Vinaigrette page 112

Oliaigua: Minorcan-style Cream of Vegetable Soup page 114

Roasted Aubergines with Tomato Sauce and Garlic Croutons page 117
 CO LD ALM OND
AND GAR LI C S O UP
Ajobl a nco

150 g almonds 1 To make the croutons, tear the baguette into large
1-2 clove(s) garlic pieces. Pre-heat the oven to 200°C/400°F/gas 6. Put the
100 ml olive oil bread onto a baking tray and toast in the oven for about
350 ml vegetable broth 10 minutes until golden.
25 g day-old white bread 2 Blanch the almonds for 2 minutes in hot water. Drain
2 tbsp sherry vinegar in a sieve and remove the skins.
Salt 3 Combine all the ingredients, except the grapes, in a
12 red grapes blender and finely purée. Refrigerate for at least 2 hours.
4 Serve cold with the grapes and croutons.
For the croutons:
½ baguette Tip: This soup is served chilled, making it a perfect choice
for a hot summer’s day.

s ta r t e r s
86
 BE AN SALAD
WITH DRY FIGS, BARBERRY
AND HERB DRESSING
Ensa l a da de Judi a s con Higos Secos,
Agr acejo y A liño de Hier ba s

50 g Black-eyed beans Barberries are small berries that are mostly found
(substitute with dried. They have a slightly sour taste. They are a good
mung beans) source of vitamin C.
2 carrots
2 tbsp olive oil 1 Soak the black-eyed beans in water overnight. Drain
1 tsp sugar and then boil in water for about 20 minutes, or according
3 tbsp dried barberries to the instructions on the packet.
(substitute with dried 2 Peel and slice the carrots and mix with 2 tablespoons of
cranberries) oil. Put the carrots on a baking tray and roast in the oven,
150 g dried figs pre-heated to 200°C/400°F/gas 6, for 10-15 minutes or
2 celery sticks until cooked.
400 g cooked white beans 3 In the meantime, heat water in a small pan and dissolve
Herb dressing the sugar. Add the barberries. Boil for 1 minute. Take
(see page 24) the pan off the heat, leave the berries to rest for a few
150 g fresh baby spinach minutes, then drain.
4 Coarsely chop the figs, cut the celery into thin slices,
then mix all the ingredients, except the spinach, together
in a bowl. Add the dressing and mix well.
5 To serve, make a bed of baby spinach and arrange the
bean salad on top.

s ta r t e r s
88
 FRISÉE SAL AD
WITH SE AWEED AND
ROME SCO SAUCE
X ató con A lg a s

2 tbsp dried wakame Xató is a salad typical of Catalonia that is traditionally

seaweed served with different salted fish. Its origin is associated
250 g frisée with wine festivals, when the wine from the previous
50 g Arbequina olives year’s harvest is tasted.
70 g samphire
50 g capers 1 Soak the seaweed in water.
2 Wash the frisée and mix with the olives, seaweed, sam-
For the sherry vinaigrette: phire and capers.
30 ml sherry vinegar 3 Pour the vinegar into a small bowl. Gradually add the
70 ml olive oil oil while stirring constantly. Add the sugar and salt and
1 pinch sugar continue to stir until dissolved.
Salt 4 Pour the vinaigrette over the salad and carefully mix.
5 Garnish with a little romesco sauce and serve.
Romesco sauce
(see page 35)

s ta r t e r s
90
 ANDALUSIAN - S T YLE
G A Z PACH O
Ga zpacho A nda luz

1.2 kg very ripe tomatoes This dish should be served cold and is perfect for
1 green pepper hot summer days. If you’re in a hurry, you can also add
1 clove garlic ice cubes to the soup.
1 cucumber
80 ml fruity Spanish 1 Remove the stems from 1 kg of tomatoes and coarsely
olive oil chop.
3 tbsp sherry vinegar 2 Remove the stem and seeds from the pepper and
Salt coarsely chop. Peel the garlic.
1 slice white bread 3 Cut off a third of the cucumber and set aside for the
(optional) garnish.
1 small onion 4 Peel the remaining cucumber, then combine with the
tomatoes, pepper, garlic, oil, vinegar, salt and, optionally,
a slice of bread (for a firmer consistency) in a blender and
purée until smooth.
5 Pass the soup through a fine sieve or a food mill.
Refrigerate for at least 2 hours.
6 Finely dice the remaining tomatoes and cucumber, and
the onion to garnish the cold soup before serving.

Tip: Gazpacho will keep for several days in the refrigerator.

s ta r t e r s
92
 about

P I Q U I L LO
PEPPERS

This type of pepper is grown in Lodosa, Navarre,

and is widely used in Spanish cuisine. This pepper

is a little smaller than regular peppers and has

an intense red colour and a mild flavour. Piquillo

peppers are available roasted and ready to use in

tins and jars, and they can also be found in

many supermarkets all over Spain and on the

Internet. If you are unable to find them, you

can easily substitute with a roasted red pepper.

95
 PAN - S E AR ED LE T TUCE
H E ART S
Ensa l a da de Cogollos a l a Pl a nch a

3 cloves garlic
2 tbsp virgin olive oil,
more for drizzling
2 tbsp cane sugar
16 piquillo peppers
Salt
30 g pine nuts
2 cos lettuce hearts
½ handful parsley, leaves
picked from the stalks
and chopped
Pepper
For the sherry vinaigrette:
30 ml sherry vinegar
70 ml olive oil
1 pinch sugar
Salt
1 For the vinaigrette: pour the vinegar into a small bowl.
Gradually add the oil while stirring constantly. Add the
sugar and salt and continue to stir until dissolved. Set
aside.
2 Peel and finely slice the garlic.
3 Heat 2 tablespoons oil in a large frying pan and fry the
garlic over a medium heat for 2 minutes. Add the sugar
and leave to melt. Next, add the peppers to the pan and
fry, mixing very well. Season lightly with salt and set aside.
4 Put the pine nuts into a small frying pan and roast on
all sides until golden. Set aside.
5 Halve the lettuce hearts and drizzle their cut-side with
oil. Lay them cut-side down in the hot pan and sear for
1-2 minutes.
6 Arrange 4 piquillo peppers on each plate. Lay half a
lettuce heart over them and drizzle with a little vinaigrette.
7 Before serving, garnish with the chopped parsley,
roasted pine nuts and pepper.

s ta r t e r s
96
 G R EEN BE ANS
IN TOM ATO SAUCE
Judi a s Ver des con Tom ate

400 g green beans 1 Clean, wash and top and tail the beans. Boil in water
2 thick slices granary for about 10 minutes or until firm to the bite. Drain
bread with cumin and set aside.
1 onion 2 Toast the bread, cut into bite-sized pieces and set aside.
1 clove garlic 3 Finely chop the onion and garlic. Heat the oil in a fry-
1 tbsp olive oil ing pan and sweat the onions over a medium heat until
Level ½ tsp sweet Spanish translucent. Then add the garlic and fry for 1 more minute.
smoked paprika 4 Stir in the paprika followed by the tomatoes. Bring to
1 (400-g) tin chopped the boil and then lower the heat and simmer for about
tomatoes 15 minutes.
1 handful parsley, leaves 5 Add the cooked beans to the sauce and cook together
picked from the stalks for a few more minutes. Season with salt and pepper.
and chopped 6 Add the pieces of bread and chopped parsley and serve.
Salt and pepper

s ta r t e r s
98
 PAN - SEARED ASPAR AGUS
WITH ROME SCO SAUCE
E spá r r agos tr igueros con Sa l sa Romesco

800 g green asparagus Asparagus was cultivated by the ancient Egyptians,

spears Greeks and Romans. It is a very popular vegetable in Spain
1 tbsp olive oil and is used in a multitude of dishes.
Coarse sea salt
1 Clean and wash the asparagus spears and cut off the
Romesco sauce woody ends.
(see page 35) 2 Heat the oil in a large frying pan and sear the asparagus
for about 5 minutes, or until cooked. Sprinkle with salt.
3 Serve with the Romesco sauce.

s ta r t e r s
100
 JAÉN - S T Y LE SA L AD
Pipir r a na Ja éner a

1 green pepper Jaén is a province of Andalusia. This dish is a cross between

1-2 clove(s) garlic a salad and a gazpacho.
100 ml olive oil
1 cucumber 1 Crush half the pepper with the garlic in a mortar to a
1.2 kg ripe tomatoes smooth paste, then stir in the olive oil and set aside.
1 small red onion 2 Peel and cut the cucumber into small dice. Cut the
1 red pepper tomatoes, onion and remaining pepper into small dice.
1 level tsp ground cumin 3 Mix the vegetables in a bowl with the pepper and garlic
2 tbsp red wine vinegar paste. Season with the cumin, vinegar and salt.
Salt 4 Serve with the bread.
Bread
Tip: You should use very ripe tomatoes and quality olive
oil. Recommended for hot days.

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 CAS T I LIAN GAR LI C S OUP
Sopa C a stell a na

3 cloves garlic This Castilian garlic soup is very easy to make. The
1 tbsp olive oil base of the soup is the vegetable broth, so a good broth
½ tsp sweet Spanish is recommended.
smoked paprika
100 ml fruity Spanish 1 For the croutons, crush the herbs with the salt in a
white wine (e.g. Rueda) mortar. Add the oil and lemon juice and mix well with
2 litres vegetable broth the herbs.
(see page 22) 2 Tear the bread into large pieces and mix with the herb
Salt and oil mixture in a bowl.
8 sprigs thyme 3 Pre-heat the oven to 200°C/400°F/gas 6. Toast the crou-
tons on a baking tray for about 10 minutes until crispy.
For the croutons: 4 Peel and finely slice the garlic. Heat 1 tablespoon of oil
1 tbsp chopped parsley in a pan and fry the garlic over a low heat until golden.
2 tbsp chopped coriander 5 Incorporate the paprika and deglaze the pan with the
½ tsp coarse sea salt wine. Simmer for 2 minutes, then add the broth and
2 tbsp virgin olive oil bring to the boil.
1 tbsp lemon juice 6 Lower the heat and simmer the soup for about 10 min-
½ baguette utes. Season with salt.
7 Serve the hot soup in deep bowls, garnished with the
croutons and sprigs of thyme.

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104
 CRISPY VEGE TABLES
WITH OR ANGE ALIOLI
Ver dur ita s Crujientes con
A lioli de Na r a nja

1 untreated orange 1 Finely grate the orange zest. Mix with the alioli and
Alioli (see page 32) set aside.
1 sweet potato 2 Peel the sweet potato, carrots and parsnips. Remove
2 small carrots the seeds from the pepper and cut all the vegetables into
3 parsnips 4-5 cm long and 1-cm-thick batons.
1 red pepper 3 Blanch the pepper batons in boiling salted water for
300 ml sunflower oil about 2 minutes, then refresh in cold water.
4 Whisk the flour with the ice-cold water to a smooth
For the crumb coating: batter.
4 tbsp plain flour 5 Put the crisps into the freezer bag and crush to very
100 ml ice-cold water small pieces. Transfer to a deep plate.
2 handfuls crisps 6 Dip the vegetable batons in the batter and then coat
(plain salted) with the crushed crisps.
1 freezer bag 7 Heat the oil in a large frying pan and fry the vegetables
until golden. This step is very quick, so you need to be
careful not to burn the crumb coating.
8 Serve the crispy vegetables with the alioli.

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 SPINACH SAL AD WITH
HERB DRE SSING, AL MONDS
AND P OMEGR ANATE
Ensa l a da de E spinac a s con A l mendr a s,
Gr a na da y A liño de Hier ba s

40 g flaked almonds 1 Roast the almonds in a frying pan until golden.

1 courgette Set aside.
2 tbsp virgin olive oil 2 Halve the courgette lengthways. Lay the halves cut-side
150 g baby spinach down on a chopping board and use a sharp knife to cut
4 tbsp pomegranate seeds parallel to the board into slices. Lay the slices on a baking
Herb dressing tray lined with baking parchment and brush with the oil.
(see page 24) 3 Roast the courgette slices in the oven, pre-heated to
200°C/400°F/gas 6, for 8-12 minutes.
4 Wash the spinach and make a bed with the leaves on
flat plates. Roll up the courgette slices and arrange in
the middle of the spinach. Garnish each salad with the
almonds and 1 tablespoon of pomegranate seeds. Drizzle
with the dressing.

s ta r t e r s
108
 WHITE A SPAR AGUS
WITH SAFFRON SAUCE
AND AL MONDS
E spá r r agos Bl a ncos con
Sa l sa de A z a fr á n y A l mendr a s

30 g flaked almonds In Spain, white asparagus is mainly grown in the

800 g white asparagus Ebro Valley and Andalusia. Saffron makes an excellent
Salt accompaniment for this noble vegetable.
1 tsp sugar
1 Heat a small frying pan and toast the saffron threads
For the sauce: for about 1 minute.
2 pinches saffron threads 2 Peel the garlic and crush in a mortar with a few drops
1-2 clove(s) garlic of lemon juice. Add the saffron and continue to crush
100 ml virgin olive oil to a paste.
Juice of ½ lemon 3 Gradually add the oil while stirring constantly to make
Salt and pepper a smooth and thick sauce.
4 Stir in the rest of the lemon juice and season with salt
and pepper. Set aside.
5 Roast the almonds in a frying pan on all sides until golden.
6 Wash and peel the asparagus spears, and cut off the
woody ends.
7 Bring plenty of water to the boil in a pan and add
a little salt and the sugar. Cook the asparagus for about
12 minutes until firm to the bite.
8 Use a slotted spoon to take the asparagus out of the
pan and leave to drain.
9 Arrange the spears on plates and drizzle with a little
sauce. Garnish with the almonds and serve.

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 W ILD R I CE SA L AD
W ITH S H ER RY V INA IG R E T TE
Ensa l a da de A r roz Sa lvaje
con Vinagr eta de Jer ez

200 g wild rice
4 vine-ripened tomatoes
2 spring onions
½ green pepper
½ red pepper
200 g artichoke hearts,
marinated in olive oil
80 g samphire
50 g mixed salad leaves
(baby red chard, baby
spinach, rocket, etc.)
1 Pour the vinegar into a small bowl. Gradually add the
oil while stirring constantly. Add the sugar and salt and
continue to stir until dissolved. Set aside.
2 Cook the rice in water according to the instructions
on the packet and leave to cool.
3 Halve the tomatoes and remove the seeds. Finely chop
the tomatoes, spring onions and peppers. Halve the arti-
choke hearts.
4 Mix the rice in a bowl with the chopped vegetables,
samphire and salad leaves. Mix in the vinaigrette.

For the sherry vinaigrette:

30 ml sherry vinegar
70 ml olive oil
1 pinch sugar
Salt

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112
 OLIAIGUA: MINORC AN - S T YLE
CRE A M OF VEGE TABLE SOUP
Cr em a de Ver dur a s Menorqu ina

2 tbsp olive oil 1 Wash the vegetables thoroughly. Coarsely chop all the
1 onion vegetables, except for one tomato, which will be used as
2 cloves garlic a garnish.
1 green pepper 2 Heat the oil in a pan and sweat the onion and garlic
2 carrots over a medium heat until translucent.
4 ripe tomatoes 3 Then add the pepper, carrots, tomatoes and leek, and
1 leek sweat for 5 more minutes.
1 courgette 4 Finally, add the courgette, paprika, bay leaf and parsley,
½ tsp sweet Spanish and deglaze the pan with the broth.
smoked paprika 5 Simmer for about 20 minutes, until the vegetables are
1 bay leaf cooked. Next, purée with a stick blender and season with
1 bunch parsley, leaves salt and pepper.
picked from the stalks 6 For the garnish: slice the tomato.
and chopped 7 Heat the vinegar in a frying pan and reduce for a few
1 litre vegetable broth minutes. Add the tomato slices and simmer for a few
(see page 22) minutes until the vinegar has evaporated.
Salt 8 Serve the soup in bowls, garnished with a tomato slice.
Pepper
100 ml sherry vinegar

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 ROASTED AUBERGINES
WITH TOMATO SAUCE
AND GARLIC CROUTONS
Ber enjena s a l Hor no
1 onion
3 cloves garlic
5 tbsp virgin olive oil
3 (400-g) tins chopped
tomatoes
½ tsp hot Spanish
smoked paprika
Salt and pepper
125 g baguette
Coarse sea salt
2 aubergines
½ bunch parsley, leaves
picked from the stalks
and chopped
Aubergines are thought to have originated in what
is now the Indian state of Assam. The vegetable was intro-
duced to the Iberian Peninsula by the Moors during the
Middle Ages, and from there it spread throughout Europe.
1 Peel and finely chop the onion and two garlic cloves.
2 Heat 1 tablespoon of oil in a frying pan and sweat the
onion over a low heat until translucent.
3 Add the chopped garlic and fry together for another
minute. Add the tomatoes and paprika and cook for about
20 minutes, stirring from time to time. Then season with
salt and pepper.
4 Strain the sauce through a fine sieve.
5 Tear the bread into large pieces and put into a bowl.
6 Crush the remaining garlic cloves in a mortar with a
pinch of coarse sea salt, then stir in two tablespoons of
oil to make a paste. Mix the bread with the garlic paste,
spread over a baking tray and toast in the oven, pre-heated
to 200°C/400°F/gas 6 on convection mode, for about 8
minutes until golden. Leave the croutons to cool.
Turn over
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117
 Roasted Aubergine with Tomato Sauce
and Garlic Croutons

7 Quarter the aubergines lengthways and brush with 1-2

tablespoons of oil. Put the tomato sauce into an oven dish
and lay the aubergines in the sauce. Roast in the oven at
220°C/425°F/gas 7 for 10-15 minutes.
8 Garnish the roasted aubergines with the chopped pars-
ley and croutons and serve warm.

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MAIN COURSES

Ajoarriero-style Crispy Aubergines page 122

Cannelloni in Piquillo Pepper and Brandy Sauce page 125

Broccoli Cakes in Salsa Verde page 127

Bean and Chard Stew page 130

About Paella page 133

Vegetable Paella page 134

Rioja-style Potato and Chorizo Stew page 137

Black Rice with Padrón Pepper Tempura page 139

Potatoes with Lentils page 142

Soya ‘Meatballs’ in Red Wine and Plum Sauce page 145

Migas with Sweet Potatoes and Grapes page 147

Lentils with Vegan Chorizo page 150

Murcia-style Rice page 152

Vegetable and Seitan Skewers with Mojo Verde page 154

Sweet Potatoes with Rainbow Chard and Alioli page 156

Green Omelette page 159

 A J OAR R IERO - S T YLE
CR ISPY AUBERG INE S
Ber enjena s Crujientes
a l E st ilo Ajoa r r iero

400 g ripe tomatoes Ajoarriero is a style of cooking that is typical of

2 medium onions Aragon, Navarre, the Basque Country and parts of Castile.
2 tbsp olive oil
2 cloves garlic 1 Make the ajoarriero sauce first. Quarter the tomatoes
1 tsp sweet Spanish and set aside.
smoked paprika 2 Peel, halve and cut the onions into strips. Heat 2 table-
150 g piquillo peppers spoons of olive oil in a frying pan and sweat the onions
(see page 95) until translucent.
Salt and pepper 3 Peel and finely chop the garlic. Add to the onions and
cook together for 1 more minute.
For the crumb coating: 4 Stir in the paprika and then add the tomatoes. Cook
6 tbsp cornflour over a medium heat for 5-10 minutes, until the tomatoes
100 ml water fall apart, lightly pressing on the tomatoes from time to
100 g dry breadcrumbs time.
Level ½ tsp hot Spanish 5 Cut the peppers into thin strips, add to the pan and
smoked paprika cook for a few more minutes. Season with salt and pepper.
6 Completely dissolve the cornflour with the water in a
2 small aubergines bowl. Mix the breadcrumbs with the paprika in a deep plate.
200 ml vegetable oil, 7 Cut the aubergines into about 2-cm-thick slices and quar-
for frying ter them. Season with salt, dip in the batter mixture, and coat
Salt with the seasoned breadcrumbs, lightly pressing them on.
8 Heat the vegetable oil in a large frying pan and fry the
aubergines until golden.
9 Serve together with the ajoarriero sauce.

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 CANNELLONI IN PIQUILLO
PEPPER AND BR ANDY SAUCE
C a nelones R ell enos con
Sa l sa de Piqu illos a l Br a ndy
For the sauce:
1 medium onion
2 cloves garlic
200 g piquillo peppers
(see page 95)
2 tbsp olive oil
2 (400-g) tin chopped
tomatoes
20 ml brandy
Salt and pepper
For the filling:
1 tsp dried oregano
1 tsp dried basil
1 tsp ground cumin
1 tsp sweet Spanish smoked
paprika
2 tbsp yeast flakes
120 g textured vegetable
protein (soya meat), fine
300 ml vegetable broth
(see page 22)
Cannelloni, or canelones as Spaniards call them,
are one of the many pasta dishes that are popular through-
out Spain. Centuries of trade between Italy and Spain saw
Italian immigrants bring this dish with them to Barcelona
in the nineteenth century, from where it would soon
spread all over Spain.
1 Peel and finely chop the onion and garlic. Coarsely
chop the piquillo peppers.
2 Heat the olive oil in a frying pan and sweat the onion
until translucent. Add the garlic and cook together for
1 minute. Add the tomatoes, paprika and brandy, then
stir and bring to the boil. Turn the heat down to low and
simmer for about 20 minutes.
3 Season the sauce with salt and pepper, then transfer to
a blender and finely purée.
4 For the filling: mix the dried herbs and spices with the
yeast and vegetable protein in a bowl. Heat the broth in
a pan and add the soy sauce and Worcestershire sauce.
Pour the liquid over the herb and protein mixture and
leave to soak for 5-10 minutes.
Turn over
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125
 Cannelloni in Piquillo Pepper and
Brandy Sauce
6 tbsp soy sauce
2 tsp vegan Worcestershire
sauce
5 piquillo peppers
180 g vegan cannelloni tubes
50 g Parmesan-style vegan
cheese (optional)
1 bunch basil
5 Finely chop the peppers and add to the mixture. Mix
well and adjust the seasoning with salt if required.
6 Fill the cannelloni tubes with the mixture.
7 Put two ladles of the sauce in an ovenproof dish and
arrange the cannelloni side by side over it. Cover with the
remaining sauce and, optionally, sprinkle with the cheese.
Bake in the oven, pre-heated to 180°C/350°F/gas 4, for
about 40 minutes.
8 Garnish with fresh basil and serve.
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126
 BRO CCOLI C AK E S
IN SAL SA VERDE
Tort illita s de Br écol
en Sa l sa Ver de

For the broccoli cakes:
1-2 tbsp dried wakame
seaweed (optional)
1 medium head broccoli
80 ml water
4 tbsp chickpea flour
Grated zest of 1 lemon
Salt and pepper
2-4 tbsp olive oil
For the salsa verde:
1 onion
2 cloves garlic
1 tbsp olive oil
150 g green peas
100 ml white wine
50 ml vegetable broth
1 bunch parsley, leaves
picked from the stalks
and chopped
Salt and pepper
Lemon wedges (optional)
Salsa verde is a sauce made from white wine, parsley
and peas, which in Spain is mainly used for fish dishes,
such as merluza (hake) en salsa verde. Seaweed can be used
in this vegan version to give the dish a hint of the sea.
1 Soak the seaweed in lukewarm water for 5 minutes.
2 Cut the broccoli into large florets and cook in salted
water for about 10 minutes until soft. Then chop with
a stick blender.
3 Mix the chickpea flour with the water until smooth,
then mix well with the broccoli, seaweed and lemon zest,
and season with salt and pepper. Set aside.
4 For the salsa verde: Finely chop the onion and garlic.
Heat 1 tablespoon of oil in a frying pan and sweat the
onion and garlic over a medium heat until translucent.
Add the peas and deglaze the pan with the wine and broth.
Reduce the sauce over a low heat for 5-10 minutes until
it thickens a little.
5 Stir the chopped parsley into the sauce, then season
with salt and pepper. Set aside.
Turn over

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127
Broccoli Cakes in Salsa Verde

6 Heat 2 tablespoons of oil in another frying pan.

7 Take a plum-sized portion of the broccoli mixture and
put it into the pan. Carefully flatten it and fry on both
sides until golden. Repeat the process until all the rest
of the mixture is used up, topping up the oil in the pan
if necessary.
8 Serve the broccoli cakes with the salsa verde, optionally
garnished with lemon wedges.

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 BE AN AND CHARD ST E W
E stofa do de A lubi a s con Acelg a s

400 g dried haricot beans Beans are very popular in Spain and are prepared in
1 large onion many regions as stews and salads, or simply as garnishes.
2 cloves garlic There are countless varieties and names given to this pro-
4 tbsp virgin olive oil tein-rich pulse: alubias, judías, habas, fabas, caparrones,
1 tsp ground cumin frijones, frijoles and habichuelas, among others.
1 tsp sweet smoked
Spanish paprika 1 Soak the beans in water overnight. Peel and finely chop
1 tsp dried rosemary the onion and 1 garlic clove.
2 bay leaves 2 Heat 2 tablespoons of oil in a pan and sweat the garlic
¼ tsp cayenne powder and half of the onion until translucent. Drain the beans
1 (400-g) tin chopped and add to the pan. Cover with water and bring to a boil.
tomatoes 3 Turn the heat down to low and simmer for about
80 g rainbow chard 25 minutes.
500 ml vegetable broth 4 Heat 2 tablespoons of oil in another pan and sweat the
(see page 22) remainder of the onion until translucent.
Salt 5 Peel and finely chop the second garlic clove, add to the
pan and cook for 1 more minute. Add the herbs and stir in
briefly, then add the tomatoes and bring to the boil. Turn
the heat down to low and simmer for about 5 minutes.
6 Wash the chard and cut into bite-sized pieces. Add the
chard, beans and the broth to the tomatoes and stir in well.
7 Simmer for about 20 minutes, until the beans are
fully cooked. Season with salt and adjust the seasoning
if required.

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130
 about

PA E L L A

The word paella refers to both the dish

and the pan it is cooked in. Preparing this dish

has traditionally been a very solemn event, and

it is cooked by men over an open fire. For some

reason, it has become almost exclusively a

Sunday thing. Many purists strictly differentiate

between a common rice dish and a true paella,

which has to be mixed exclusively with water

from Valencia and cooked over an open fire

of burning orange wood, and it must consist

only of traditional ingredients. But as I’m not

so strict, here’s a delicious vegetable version.

133
 V EG E TABLE PAELLA
Pa ell a de l a Huerta
60 g green beans
4 artichoke hearts,
marinated in olive oil
1 medium onion
2 cloves garlic
2 tbsp virgin olive oil
½ tsp sweet Spanish
smoked paprika
1 large ripe tomato, chopped
2 litres vegetable broth
(see page 22)
1-2 pinch(es) saffron
threads
80 g butter beans, cooked
300 g Bomba rice
1-2 piquillo pepper(s)
(see page 95)
Salt
1 lemon (optional)
Paella pan for 4 people
(or a large frying pan)
Paella originated in the Valencia region, but by
the twentieth century it had become established as the
main dish of Spanish cuisine and has since enjoyed inter-
national fame.
1 Clean, wash and top and tail the beans. Halve the arti-
choke hearts.
2 Finely chop the onion and garlic.
3 Heat the oil in the pan and sweat the onions over a
medium heat until translucent. Then add the garlic and
fry for 1 minute.
4 Stir in the paprika, then add the tomato and green
beans.
5 Deglaze the pan with the broth, season with salt, and
bring to a boil.
6 Add the saffron and butter beans, then bring back to
the boil.
7 Distribute the rice evenly over the pan and bring
everything back to the boil. Then lower the heat and cook
for 15 minutes, until the liquid has evaporated completely
and the rice is cooked.
8 Cut the pepper(s) into strips and the lemon into wedges
and garnish the paella with them.
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134
 R I O JA - S T YLE P OTATO
AND CHOR IZO S T E W
Patata s a l a R ioja na

For the stew:
1 kg floury potatoes
2 small onions
2 cloves garlic
2 tbsp olive oil
1 green pepper
200 g vegan chorizo
(see page 138)
¼ tsp cayenne powder
1 level tsp sweet Spanish
smoked paprika
2 bay leaves
600 ml vegetable broth
(see page 22)
Salt and pepper
½ bunch parsley, leaves
picked from the stalks
and chopped
1 First make the chorizo (see page 138).
2 Peel and cut the potatoes into large chunks. Peel and
finely chop the onion and garlic.
3 Heat the oil in a pan and sweat the onions over a
medium heat until translucent. Then add the garlic and
fry for 1 minute.
4 Wash the pepper, remove the seeds and finely chop,
and add to the pan.
5 Cut 2 chorizos, or more if you prefer, into 5-mm-thick
slices and add to the pan.
6 Add the cayenne powder, paprika and bay leaves, and mix.
7 Deglaze the pan with the broth, then add the potatoes.
8 Bring to the boil, then simmer for about 15 minutes,
until the potatoes are cooked.
9 Season with salt and pepper.
10 Discard the bay leaf and serve the warm stew on plates
sprinkled with chopped parsley.

Turn over

main courses
137
 Rioja-style Potato and Chorizo Stew

To make 6-8 chorizos: 11 Mix the flour, breadcrumbs, spices, yeast and cooked
250 g gluten flour rice in a bowl.
5 tbsp dry breadcrumbs 12 If using, dissolve the Marmite in about 50 ml hot
½ tbsp garlic powder water and add with the remaining ingredients to the bowl.
1 level tbsp sweet Spanish Knead well with your hands until smooth.
smoked paprika 13 Now make the chorizos. You will need about 80-100 g
1 level tbsp hot Spanish of the mixture for each chorizo.
smoked paprika 14 Use your hands to shape the mixture into a sausage
½ tsp ground cinnamon and wrap in cling film.
½ tsp grated nutmeg 15 Tie the ends with the string and knot. You should be
½ tsp white pepper able to make 6-8 chorizos from the mixture.
½ tbsp salt 16 Boil the wrapped chorizos in water for about 20 min-
½ tsp dried yeast utes, then leave to cool.
2 g brown rice, cooked
½ tbsp Marmite (optional) Tip: The chorizos can be put into freezer bags and frozen,
325 ml water allowing them to keep for several months. They have a
25 ml soy sauce wide variety of uses, such as stews, tapas, frying or even
Cling film spread as a sandwich filling. Ready-made vegan chorizo
Cooking string can be found at health food shops.

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138
 BL ACK R I CE W ITH PADRÓN
PEPPER T E M PUR A
A r roz Negro con Pimientos
de Pa drón en Tempur a

For the Majada sauce: 1 Make the Majada sauce first. Peel the garlic and com-
2 cloves garlic bine with the saffron in a mortar. Crush to a paste.
3 pinches saffron threads 2 Gradually stir in the olive oil until smooth. Then incor-
4 tbsp virgin olive oil porate the lemon juice.
2 tsp lemon juice 3 Heat the broth in a pan and keep hot.
4 Soak the seaweed in cold water in a bowl for 10 minutes.
For the rice: 5 Peel and finely chop the onion. Heat 1 tablespoon of
600 ml vegetable broth olive oil in a large frying pan and sweat the onion over a
(see page 22) medium heat until translucent.
2 tbsp dried wakame 6 Add the rice and stir for 1 minute. Then deglaze the
seaweed pan with the wine. Allow the wine to reduce for a few
1 medium onion minutes, then add half the broth. The rice should take
1 tbsp virgin olive oil about 40 minutes to cook. Gradually add the remaining
400 g Venere (Black broth and stir the rice from time to time.
Piedmont) rice 7 Drain the seaweed and stir into the rice 10 minutes
150 ml white wine before the end of the cooking time. Finally, season with
Salt and pepper salt and pepper.

Turn over

main courses
139
 Black Rice with Padrón Pepper Tempura

For the tempura batter: 8 For the tempura: briskly whisk the yeast and flour with
¼ tsp dried yeast the water in a bowl to make a batter.
4 tbsp plain flour 9 When the rice is cooked, heat the sunflower oil in a
100 ml ice-cold water small deep pan over a high heat. Dip the peppers in the
300 ml sunflower oil batter and fry in the hot oil until golden. The peppers
4-8 Padrón peppers should be fully immersed in the oil. Alternatively, you
can use tongs to grip the peppers by the stem and dip
2 sprigs dill into the hot oil, keeping the stems green. In this case,
1 lemon (optional) however, the peppers will have to be deep-fried one at a
time. Drain on kitchen paper.
10 Arrange portions of rice on plates. Drizzle round
the rice with a little Majada sauce, top with a pepper.
Optionally, garnish with dill and a slice of lemon.
11 Accompany with the remaining peppers.

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 P OTATOE S W I TH LENT ILS
Patata s con Lenteja s

125 g Pardina 1 Cook the lentils according to the instructions on the

(Spanish brown) lentils
1 kg potatoes
½ small courgette
4 piquillo peppers
(see page 95)
1 red onion
2 cloves garlic
5 tbsp virgin olive oil
½ handful parsley, leaves
picked from the stalks
and chopped
1-2 tbsp sherry vinegar
Pepper
Coarse sea salt
packet.
2 Peel and cut the potatoes into about 5-mm-thick slices.
3 Bring salted water to the boil in a pan and cook the
potatoes for about 10 minutes, until soft.
4 Wash and slice the peppers and courgette. Peel the
onion and garlic. Cut the onion into strips and chop
the garlic.
5 Heat the oil in a large frying pan and sweat the onions
over a medium heat until translucent. Then add the garlic
and fry for 1 minute.
6 Raise the heat and add the courgette slices. Fry for 3
more minutes.
7 Next, add the potatoes, peppers and cooked lentils to
the pan and mix well.
8 Finally, add the parsley and season with sherry vinegar,
salt and pepper.

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142
 SOYA ‘M EAT BALLS’ IN R ED
W INE AND PLUM SAUCE
A lbóndig a s de Soja en
Sa l sa de Vino Tinto y Ciruel a s

For the sauce: Albóndigas, Spanish meatballs, are typically used

3 shallots
1 tbsp olive oil
300 ml red wine
600 ml vegetable broth
(see page 22)
90 g ripe plums
Salt and pepper
For the meatballs:
160 g textured vegetable
protein (soya meat), fine
2 tsp dried thyme
2 tsp dried oregano
2 tsp garlic powder
1 tsp sweet smoked
Spanish paprika
1 tsp ground cumin
4 tbsp yeast flakes
2 tsp No Egg (egg replacer)
400 ml vegetable broth
(see page 22)
in different ways: in tomato sauce, in stews, as a tapa, and
in almond sauce. Here is a delicious vegan version.
1 Make the sauce first. Peel and finely chop the shallots.
Heat the oil in a pan and sweat the shallots until trans-
lucent. Deglaze the pan with the wine and wait for 2
minutes. Then add the broth and bring to the boil.
2 Pit the plums and add to the pan, then turn the heat
down to low and simmer for about 20 minutes.
3 Use a stick blender to finely purée the sauce and reduce
in the pan for 10 more minutes, or to the desired consist-
ency. Season with salt and pepper.
4 For the meatballs: mix the textured protein with the
dried herbs, spices, yeast flakes and No Egg in a bowl.
5 Put the broth into a pan and bring to the boil. Season
with the soy sauce and Worcestershire sauce.
6 Pour the broth over the herb and protein mixture and
leave to soak for 5-10 minutes.
7 Add the parsley to the bowl with the mustard and bread-
crumbs. Mix in well. Season with salt and pepper.
Turn over

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145
 Soya ‘Meatballs’ in Red Wine
and Plum Sauce

8 tbsp soy sauce 8 Use your hands to shape the mixture into portions
2 tsp vegan Worcestershire containing 4-5 meatballs each, pressing lightly.
sauce 9 Heat the sunflower oil in a pan and fry the meatballs
1 handful fresh parsley, until golden all over. Drain on kitchen paper.
leaves picked from the 10 To serve, arrange the meatballs on plates, garnish with
stalks and chopped basil leaves and add the sauce.
2 tbsp mustard
60 g dry breadcrumbs
Salt and pepper
100 ml sunflower oil
1 handful fresh basil

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146
 M IGA S W ITH S WEE T
P OTATOE S AND G R APE S
Mig a s con Boni ato y Uva s

300 g white bread Migas is the Spanish word for breadcrumbs. There
2 green peppers are many versions of this dish, which is typical of many
450 g sweet potatoes Spanish regions, most of which commonly use pork as the
240 g seedless grapes main ingredient. The dish originated as fare for shepherds,
1 lemon who would make do with stale bread, a little sausage, water,
4 cloves garlic fire and a knife to prepare it as they wandered with their
3 tbsp virgin olive oil flocks. The addition of different ingredients over time
1 level tsp sweet Spanish has led the dish to become refined and develop into its
smoked paprika variations.
180 ml white wine
6 tbsp pomegranate seeds 1 Cut the bread, peppers and peeled sweet potato into
2 handfuls parsley, leaves bite-sized cubes.
picked from the stalks 2 Wash and halve the grapes, and wash and cut the lemon
and chopped into thick slices.
3 Crush the unpeeled garlic cloves. Heat 2 tablespoons
of oil in a frying pan and fry the garlic over a medium
heat until golden, then discard.
4 Add the bread to the hot pan and toast until golden.
Transfer to a container and set aside.
5 Next, add a little more oil to the pan and add the
sweet potato and peppers. Sauté for about 5 minutes,
until cooked.
Turn over

main courses
147
Migas with Sweet Potatoes and Grapes

6 Add the paprika and deglaze the pan with the wine.
Allow the wine to reduce for about 2 minutes, then add
the bread, grapes, pomegranate seeds and parsley to the
pan and lightly cook.
7 Serve each portion garnished with a lemon slice.

main courses
148
 LENT IL S W I T H V EGA N
CH O R I ZO
Lenteja s con Chor izo Veg a no

250 g tomatoes 1 First make the chorizo, page 138.

1 medium onion
2 cloves garlic
2 tbsp olive oil
1 green pepper
200 g vegan chorizo
(see recipe on page 138)
1 level tsp sweet Spanish
smoked paprika
1 bay leaf
400 g Pardina
(Spanish brown) lentils
1.2 litres vegetable broth
(see page 22)
Salt and pepper
2 tbsp sherry vinegar
½ handful parsley, leaves
picked from the stalks
and chopped
2 Heat water in a pan and blanch the tomatoes for 1
minute. Drain and leave to cool a little, then peel and
finely chop. Set aside.
3 Peel and finely chop the onion and garlic.
4 Heat the oil in a deep frying pan and sweat the onions
over a medium heat until translucent. Then add the garlic
and fry for 1 minute.
5 Remove the stems and seeds from the pepper and finely
chop.
6 Slice the chorizo. Add the pepper and chorizo to the
pan and fry for 1 minute.
7 Stir in the paprika and add the bay leaf and chopped
tomatoes. Fry for 5 more minutes.
8 Finally, add the lentils and the broth.
9 Bring to the boil and then turn the heat down to low.
Simmer for 20-30 minutes, until the lentils are cooked.
10 Season with salt, pepper and the vinegar.
11 Serve garnished with chopped parsley.

main courses
150
 MURCIA - S T YLE R I CE
Empedr a do Murci a no
1 medium onion
4 cloves garlic
1 tbsp olive oil
1 large ripe tomato
1 green pepper
½ tsp sweet Spanish
smoked paprika
2 pinches saffron threads
2 bay leaves
400 g Bomba rice
1 litre vegetable broth
(see page 22)
250 g cooked kidney beans
Salt and pepper
1 handful parsley, leaves
picked from the stalks
and chopped
1 lemon
The Moors introduced rice to the Iberian Peninsula,
and since that time it has been grown mainly on the
Mediterranean coast. Spanish cuisine boasts many typical
rice dishes, and many restaurants specialise in dishes made
using this grain, known as arrocerías.
1 Peel and finely chop the onion.
2 Peel and crush the garlic.
3 Heat the oil in a pan and sweat the onion and garlic
over a medium heat until translucent.
4 Wash and quarter the tomato. Wash the pepper, remove
the stem and seeds, and finely chop. Add the tomato and
pepper to the pan and cook for about 5 minutes, until
the tomato falls apart.
5 Add the paprika, saffron and bay leaves, and stir briefly.
6 Then stir in the rice.
7 Add the broth and beans, and simmer for about
15 minutes, until the rice is cooked.
8 In the meantime, wash and slice the lemon.
9 Season the rice with salt and pepper, and serve gar-
nished with chopped parsley and lemon slices.
main courses
152
 VEGE TABLE AND SEITAN
SKEWERS WITH MOJO VERDE
Brocheta s de Ver dur a s
con Seita n y Mojo Ver de
1 head broccoli
Salt
2 courgettes
5 peppers (assorted colours)
250 g seitan
3 tbsp olive oil
8 cherry tomatoes
8 long bamboo skewers
(or barbecue skewers)
Mojo verde (see page 26)
This dish can be cooked directly on a barbecue, in
which case the skewers need to be soaked in water to
prevent from burning.
1 Make the mojo verde.
2 Wash the broccoli and cut into bite-sized florets. Cook
in salted water for about 7 minutes, until firm to the bite.
3 Wash and slice the courgettes. Cut the cleaned peppers
and the seitan into roughly uniform pieces. Thread the
courgette, peppers and seitan onto the skewers, alternating.
4 Brush the prepared skewers with the oil and cook for
about 15 minutes in the oven at 200°C/400°F/gas 6.
5 Finally, thread a tomato and broccoli floret onto either
end of each skewer.
6 Drizzle with mojo verde and serve.
main courses
154
 SWEE T POTATOES WITH
RAINBOW CHARD AND ALIOLI
Boni atos con Acelg a s Color a da s
y Sa l sa A lioli

3 large sweet potatoes Swiss chard is a relative of spinach. The tender leaves
2 bunches rainbow can also be used raw in a salad.
Swiss chard
Juice of 1 lemon 1 Peel and rinse the sweet potatoes and thoroughly wash
2 tbsp olive oil the chard. Then cut everything into bite-sized pieces.
1½ tsp ground cumin 2 Add the lemon juice to plenty of salted water in a pan
1 tsp sweet Spanish and boil the vegetables for about 10 minutes, until cooked.
smoked paprika Then leave to drain.
Salt 3 Heat the oil in another pan, add the cumin and paprika,
and quickly stir in the cooked vegetables.
Alioli (see page 32) 4 Sauté for about 2 minutes, then season with salt.
5 Serve together with the alioli.

main courses
156
 GR EEN OMELE T TE
Tort ill a Ver de

1 red onion 1 Peel and finely chop the onion. Heat 2 tablespoons of
3 tbsp virgin olive oil, oil in a frying pan and gently sweat the onion over a low
more for brushing heat until translucent.
1 tbsp sugar 2 Briefly raise the heat, add the sugar and leave to cara-
250 g potatoes melise. Take the pan off the heat and set aside.
Salt 3 Pre-heat the oven in convection mode to 220°C/425°F/
70 g frozen peas gas 7.
250 g frozen spinach 4 Peel, wash and thinly slice the potatoes. They do not
100 ml water need to be uniform, but should be about as thin as a crisp.
5 tbsp chickpea flour 5 Lay the slices on a baking tray lined with baking parch-
1 handful parsley, leaves ment and brush with oil.
picked from the stalks 6 Roast in the oven for about 25 minutes, until the edges
and chopped of the slices turn slightly dark and crispy.
7 Put the peas into a pan of boiling water and simmer
for about 5 minutes. Drain and set aside.
8 Put the frozen spinach into a pan on a low heat and
defrost. Drain and set aside.
9 Whisk the chickpea flour with the water in a bowl.
Add the potatoes, onions, spinach, peas and parsley. Mix
thoroughly and season well with salt.
10 Heat 1 tablespoon of oil in a non-stick frying pan.

Turn over

main courses
159
Green Omelette

11 Pour the potato mixture into the pan and spread out
evenly. Cook over a low heat for about 10 minutes.
12 Use a turner to lift up the potato mixture from time
to time to check. The underside should turn light golden
and form a thin crust.
13 Then it is time to flip the omelette over. To do this,
set a large, flat plate (with a diameter larger than that of
the pan) over the pan and lay one hand on the plate. Use
your other hand to hold the pan firmly. Then quickly, but
without rushing, turn the whole thing over. The omelette
will now lie on the plate. Return the pan to the heat, and
use the turner to slide the omelette back into the pan
without losing its shape.
14 Cook over a low heat for 10 more minutes, flipping
the omelette several times so that it becomes evenly round.
The surface should be a pretty golden colour. You can use a
knife to check whether the inside is cooked. I recommend
leaving the inside a little moist so that the omelette does
not become too dry.
15 Rest the cooked omelette and allow to cool a little.
Serve at room temperature.

Tip: Serve the omelette accompanied by a crisp salad.

main courses
160
DE S SERTS

Medina Sidonia-style Nut Rolls page 164

French Toast page 166

Tiger Nut Milk page 168

Pomegranate Granita page 170

Coconut and Almond Crème Caramel page 172

Orange Coca page 174

Quinoa with Almond Milk page 176

Pears in Red Wine page 178

Quince Jelly Biscuits page 180

Café Cortado page 182

Olive Oil Wafers page 184

 M EDINA S IDONIA - S T YLE
NUT ROLL S
A lfajor es de Medina Sidoni a

150 ml water Alfajores are typical sweets at Christmas that were

150 g demerara sugar originally introduced to the Iberian Peninsula by the
100 g hazelnuts Moors. They have been made for centuries in Medina
150 g almonds Sidonia, a small, white and very idyllic town in the
5 g ground cinnamon Andalusian province of Cadiz.
10 g ground aniseed
1 g ground coriander 1 Make the sugar syrup first. Heat 150 ml of water with
35 g sesame seeds the demerara sugar in a pan until the sugar completely
225 g agave syrup dissolves. Set aside.
200 g dry breadcrumbs 2 Roast the hazelnuts for about 10 minutes in the oven
100 g icing sugar at 200°C/400°F/gas 6.
3 Take the nuts out of the oven and leave to cool. Put
Makes about 16 them into a freezer bag and rub them against each other
until the skin has come off. Discard the skins. Combine
the hazelnuts with the almonds in a blender and grind.
4 Toast the spices with the sesame seeds in a frying pan
until they give off a toasted fragrance, then transfer to
the blender and grind.
5 Heat the agave syrup in a pan. Add the spices, sesame
seeds, ground nuts, breadcrumbs and half the sugar syrup
and mix until smooth.
6 As soon as the mixture has cooled a little, shape about
50-g portions into cylinders.
7 Sift the icing sugar onto a plate. Dip the cylinders in
the remaining syrup and roll in the icing sugar.

desserts
164
 FR EN CH TOA S T
Tor r ija s

250 ml unsweetened Torrijas are typical during Holy Week, that last week
almond milk of Lent in the Church calendar, before Easter.
150 ml agave syrup
½ tsp ground cinnamon 1 Sweeten the almond milk with about 4 tablespoons of
Water agave syrup, then combine in a pan with the cinnamon
4 tbsp chickpea flour and bring to the boil. Set aside.
160 g white sandwich 2 Briefly heat the remaining agave syrup with 50 ml of
bread water in another pan, then set aside.
150 ml sunflower oil 3 Mix the chickpea flour with water until it has the con-
sistency of beaten egg.
4 Cut the bread into 1-2-cm-thick slices.
5 Soak the slices for 1-2 minutes each side in the almond
milk, then dip in the chickpea flour batter.
6 Heat the oil in a large frying pan and fry the slices on
both sides until golden.
7 Drain on kitchen paper, then drizzle with the diluted
agave syrup and serve.

desserts
166
 T IG ER NUT M ILK
Horch ata de Chufa

250 g whole tiger nuts Horchata, which originated in the Valencia region,
1 litre water is a typical summer drink and is served in practically every
125 g icing sugar café and ice-cream parlour all over Spain. It should be
enjoyed ice cold.

1 Soak the tiger nuts in a bowl of water for 24 hours.

2 Change the water from time to time.
3 Drain off most of the water and grind the nuts with
a stick blender.
4 Leave to stand for 2 hours.
5 Next, strain through a fine sieve, squeezing the pulp
well with your hands.
6 Mix the resulting liquid well with 1 litre of water and
the icing sugar, and refrigerate for at least 2 hours.

Tip: Serve chilled.

desserts
168
 P OM EG R ANATE GR ANITA
Gr a niz a do de Gr a na da

500 ml pomegranate juice Granizados are served in many coffee shops and
Mint leaves ice-cream parlours in Spain.

1 Put the juice into a shallow container in the freezer and

stir with a fork every hour.
2 After stirring about seven times, the juice will have
crystallised.
3 Serve in glasses garnished with mint.

desserts
170
 CO CONU T AND A L M OND
CR È M E C AR A M EL
Fl a n de Coco y A l mendr a s

200 g demerara sugar Crème caramel, or flan as it is called in Spanish, is a

1 tbsp water very popular dessert in Spain, Portugal and Latin America.
150 ml unsweetened It originated at the time when the Iberian Peninsula was
almond milk part of the Roman Empire, and it was originally served
200 ml coconut milk with pepper.
½ level demitasse spoon
agar-agar powder 1 Combine 50 g sugar with the water in a small saucepan
and heat to a dark caramel, stirring constantly. Take care
4 (about 7-cm-diameter, not to let it burn, as this will give it a bitter taste.
4.5-cm-deep) crème 2 Carefully pour the caramel into the moulds and leave
caramel moulds to cool.
3 Combine the almond milk, coconut milk, remain-
ing sugar and the agar-agar in another pan and bring to
the boil. Then pour the mixture over the caramel in the
moulds.
4 Leave to cool for at least 2 hours in the refrigerator.
5 Run a knife around the inside of the moulds and turn
the crème caramels out onto small plates.

desserts
172
 O R ANG E CO CA
Coc a Fina de Na r a nja

1 kg oranges A sweet variety of orange is recommended for this dish.

80 g sugar
1 roll vegan puff pastry 1 Carefully peel the oranges, removing all of the white pith.
2 tbsp apricot jam 2 Cut into slices.
2 tbsp water 3 Melt the sugar in a large frying pan, then add the
oranges and warm through for about 1 minute.
4 Use a rolling pin to roll out the pastry until it is a
little thinner.
5 Using a springform cake tin as a template, cut out a
24-cm-diameter disk and cover with the orange slices in
a circular pattern.
6 Bake in the oven, pre-heated to 200°C/400°F/gas 6,
for about 20 minutes, until the pastry turns golden, then
leave to cool.
7 In the meantime, dilute the apricot jam with the water.
8 Brush the cooled coca with the glaze.

desserts
174
 QUIN OA
W ITH AL M OND M ILK
Qu inoa con Leche de A l mendr a s

100 g quinoa This dish is good for both dessert and breakfast.
300 ml water
1 vanilla pod 1 Rinse the quinoa in plenty of water, until the water
½ untreated orange turns clear.
250 ml unsweetened 2 Put the quinoa into a pan with 300 ml of water over a
almond milk medium heat and cook for about 15 minutes.
1 cinnamon stick 3 Split the vanilla pod along its length with a knife and
3 tbsp maple syrup scrape out the seeds.
3-4 bunches redcurrants 4 Grate the zest of the half orange.
Ground cinnamon 5 Combine 200 ml of almond milk with the vanilla, cin-
(optional) namon stick and orange zest in another pan and heat.
6 Stir in the maple syrup and take the pan off the heat.
7 Mix the cooked quinoa with the hot, infused almond
milk and leave to cool. Refrigerate for at least 2 hours.
8 Before serving, add the remaining 50 ml of almond
milk and arrange in portions, garnished with redcurrants
and ground cinnamon.

desserts
176
 PE AR S IN RED W INE
Per a s a l Vino Tinto

4 firm Williams 1 Peel the pears, leaving the stalks intact.

(Bartlett) pears 2 Peel the orange and lemon and set aside the peels.
1 untreated orange 3 Use a pan that can hold the pears standing close to each
1 untreated lemon other so that they do not fall over while cooking.
120 g sugar 4 Melt the sugar in the pan first, and then add the cin-
1 cinnamon stick namon and cardamom, followed by the wine.
4 cardamom seeds 5 Add the orange and lemon peels and stand the pears
500 ml red wine upright in the pan.
6 Bring to the boil, then simmer for about 25 minutes
until the pears are cooked, pouring the cooking liquid
over the pears from time to time.
7 Remove and discard the spices and peels, and take the
pears out of the pan.
8 Set the pears aside in the refrigerator.
9 Simmer the sauce for about 10 more minutes, until it
thickens to a syrupy consistency.
10 Pour the warm sauce over the cold pears and serve.

desserts
178
 QUINCE JELLY
BI S CUI TS
Pa sta s de Té con Membr illo

200 g margarine 1 Melt the margarine in a pan. Add the sugar and dissolve.
200 g demerara sugar 2 Split the vanilla pod along its length with a knife and
1 vanilla pod scrape out the seeds.
2 tsp No Egg (egg replacer) 3 Mix 2 tablespoons of water with the No Egg and add
2 tbsp water the mixture and vanilla to the pan with the margarine.
500 g plain flour Take the pan off the heat.
4 Gradually stir in the flour, then knead to a smooth
Quince jelly dough that no longer sticks to your hands.
(available in delicatessens 5 Rest the dough in the refrigerator for 30 minutes.
or on the Internet) 6 Roll out the dough to a thickness of about 5 mm and
Icing sugar cut out about 60 biscuits.
7 Lay the biscuits on a baking tray lined with baking parch-
Biscuit cutter ment and bake in the oven, pre-heated to 180°C/350°F/
(about 4.5-cm diamter) gas 4, for about 15 minutes, until light golden.
8 Take the biscuits out of the oven and leave to cool.
Makes about 16 9 Cut the quince jelly into about 5-mm-thick slices. Use
the biscuit cutter to cut out 30 uniform discs.
10 Lay the quince jelly discs on 30 biscuits and cover
with another biscuit.
11 Sprinkle with icing sugar.

desserts
180
 CAFÉ CORTADO

100 ml strong coffee Cortad o actually means ‘cut’. In this case, an

50 ml soya milk espresso is ‘cut’ by adding a little hot milk. It is quite
Sugar (optional) similar to the Italian caffè macchiato. A torta de aceite (see
page 184) is a wafer-thin pastry that is quite well-known
Makes 4 all over the world and can be found in many supermar-
kets. It has been enjoyed in Spain for centuries and is
mainly served with coffee or eaten for breakfast or as a
quick snack.

1 Prepare a strong coffee. Heat the soya milk and lightly

froth (do not boil).
2 Pour the coffee into four espresso cups and slowly pour
in the hot milk.
3 Sweeten with sugar according to preference.

desserts
182
 OLIVE OIL WAFERS
100 ml olive oil
Zest of 1 untreated orange
2½ tsp ground aniseed
120 ml water
220 g plain flour
1 tsp baking powder
1 tbsp demerara sugar
2 tbsp concentrated
agave syrup
Rolling pin, biscuit cutter
(10-cm diameter)
Makes about 10
Torta s de Aceite
1 Heat 80 ml of olive oil in a pan until it starts to smoke
a little.
2 Turn off the heat and add the orange zest and 1 tea-
spoon of aniseed to the hot oil.
3 Leave to cool, then discard the zest.
4 Heat the water in a pan, combine with the flour, baking
powder and infused olive oil in a bowl and mix to make
a dough.
5 Dust a smooth work surface with a little flour and
knead the dough for about 10 minutes.
6 Use the rolling pin to roll the dough into a thin sheet
and cut out about 10 discs.
7 Lay the discs on a baking tray and brush with the re-
maining olive oil. Sprinkle with the sugar and remaining
aniseed and bake in the oven, pre-heated to 200°C/400°F/
gas 6, for about 8 minutes, until golden.
8 Leave to cool, then brush agave syrup over the edges.
desserts
184
 INDEX

A C
Ajoarriero-style crispy aubergines, 122 Café cortado, 182
Ajoblanco, 86 Cannelloni in piquillo pepper
Alioli, about, 31 and brandy sauce, 125
Alioli, 32, 156 Carrots, 22, 48, 74, 106, 114
Alioli, orange, 106 Castilian garlic soup, 104
Almond milk, 172, 176 Chard, 130, 156
Almonds, 35, 68, 86, 108, 110, 164 Chorizo, vegan 138, 150
Andalusian-style gazpacho, 92 Coconut and almond crème caramel,
Apple, 68 172
Asparagus, 68, 100, 110 Coconut milk, 172
Aubergine and apple mousse, 68 Cold almond and garlic soup, 86
Aubergine with black treacle, 40 Coriander, 22, 23, 24, 26, 70, 72, 78, 104
Aubergines, 40, 63, 68, 117, 122 Courgettes, 54, 63, 65, 76, 142, 154
Avocado, 70 Courgette tempura, 65
Crispy vegetables with orange alioli, 106
B Croutons, 104, 117
Bean and chard stew, 130
Bean salad, 88 D
Beans, 88 Dressing, herb, 24, 88, 108
Beans, green, 48, 134
Beans, red kidney, 72, 152 E
Beans, white, 130, 134 Edamame with mint and lemon, 58
Black rice with Padrón pepper
tempura, 139 F
Broccoli cakes, 127 French toast, 166
Broccoli, 154 Frisée salad, 90

186
G O
Garlic mayonnaise, 32 Oliaigua: Minorcan-style cream
Garlic soup, 86, 104 of vegetable soup, 114
Gazpacho, 92 Olive oil wafers, 184
Green beans in tomato sauce, 98 Olives, 48, 54, 65, 76, 90
Green omelette, 159 Orange alioli, 106
Orange coca, 174
H
Hazelnuts, 35, 164 P
Herb dressing, 24, 88, 108 Padrón peppers, 52, 139
Paella, about, 133
J Pan-seared asparagus, 100
Jaén-style salad, 102 Pan-seared lettuce hearts, 96
Papaya, 78
L Paprika, 35
Lentils with vegan chorizo, 150 Parsley, 23, 45, 50, 54, 56, 63, 96, 98,
Lentils, 56, 142, 150 104, 114, 117, 127, 137, 142, 146, 147,
Lettuce, 65, 90, 96 150, 152, 159
Parsnips, 106
M Pasta, 125
Majada sauce, 139 Pastry, brik, 81
Mango, 70 Pastry, puff, 174
Marinated vegan ‘anchovies’, 54 Pears in red wine, 178
Mayonnaise, garlic , 32 Peas, 48, 159
Medina Sidonia-style nut rolls, 164 Pepper, green, 92, 102, 112, 114, 137, 147,
Migas with sweet potatoes and grapes, 147 150, 154
Mint, 58, 74, 170 Pepper, red, 102, 106, 112
Mojo verde, 26, 154 Pico de gallo salsa, 72
Murcia-style rice, 152 Pimentón de la Vera, 28
Mushroom and treacle parcels Pincho Latino, 72
with spicy tomato sauce, 81 Piquillo peppers, about, 95
Mushrooms with mango ceviche Piquillo peppers, 56, 65, 96, 122, 125, 142
and avocado cream, 70 Plantain, 72
Mushrooms with sherry, 50 Plums, 145
Pomegranate granita, 170
Pomegranate, 108

187
Potatoes with lentils, 142 Spinach salad, 108
Potatoes with papaya mojo, 78 Spinach, 159
Potatoes, 45, 48, 78, 137, 142, 147, 156, Stew, 137
159 Stuffed piquillo peppers, 56
Sweet potatoes with rainbow chard
Q and alioli, 156
Quince jelly biscuits, 180
Quinoa with almond milk, 176 T
Tapenade with courgette
R and blanched cherry tomato, 76
Rice, 112, 134, 139, 152 Tempura batter, 140
Rioja-style potato and chorizo stew, 137 Tiger nut milk, 168
Roasted aubergines, 117 Tomatoes, 35, 72, 76, 81, 92, 98, 102,
Roasted coloured carrots with shallots 112, 114, 117, 122, 125, 130, 150, 154
and mint, 74 Tortas de aceite, 184
Romesco sauce, 35, 90, 100 Tortilla, about, 43
Russian salad, 47 Treacle, black, 40, 81
TVP, 125, 145
S
Saffron, 110, 134, 152 V
Salad, 47, 88, 90, 102, 108, 112 Vegetable and seitan skewers
Salsa verde, 127 with mojo verde, 154
Salsa, pico de gallo, 72 Vegetable broth, 22
Samphire, 90, 112 Vegetable paella, 134
Sauce, Majada, 139 Vinaigrette, 90, 96, 112
Sauce, red wine and plum, 145
Sauce, Romesco, 35 W
Seaweed, 54, 63, 90 White asparagus with saffron sauce
Seaweed-marinated courgette and almonds, 110
and aubergine, 63 Wild rice salad with sherry vinaigrette,
Seiten, 154 112
Shallots, 65, 74
Sherry, 50
Soup, 86, 92, 104, 114
Soya ‘meatballs’ in red wine
and plum sauce, 145
Spanish omelette, 45
Spanish omelette, about, 44

188
 acknowledgements

T H A N K YO U

To my friend Felix Feistel for always being there for

me and supporting me every day. He served as my faithful
guinea pig and my honest and valued critic. This book is
dedicated to you
To my sister, Rebeca, who acted as my ‘dealer’ and
provided me with different ingredients and props directly
from Spain. I can truly call you la super-camella ibérica!
To my family: my mother, Matilde, my father, Fernando,
and my siblings, who supported my with their infectious
joy and their persistent interest.
And to the Feistel family, Gloria and Hans-Karl, who
opened their doors to me so that I could take pictures in
their wonderful garden.
To my two favourite Anas: Ana Guisado and Ana Pérez,
who have enhanced this book with their amazing photo-
graphic and atmospheric artistry. To my friends, Rubén
Martín Hernández and, especially, Armin Ceric and
Verena Imhof, who allowed me to take photos and pro-
vided me with utensils and their good taste.
Published in 2018 by
Grub Street
4 Rainham Close
London SW11 6SS

Email: food@grubstreet.co.uk
Web: www.grubstreet.co.uk
Twitter: @grub_street
Facebook: Grub Street Publishing

Copyright this English language edition © Grub Street 2018

Copyright © Neun Zehn Verlag 2016

Published originally in German as Vegan Spanien
Recipes: Gonzalo Baró
Cover and book design this edition: Daniele Roa
Photography and food styling: © Gonzalo Baró
Illustration: © Henriette Artz

A CIP catalogue record for this book is available from the British Library.

ISBN: 978-1-911621-16-4

The moral right of the author has been asserted.

All rights reserved. Without limiting the rights under copyright reserved above,
no part of this publication may be reproduced, stored in or introduced into
a retrieval system, or transmitted, in any form or by any means (electronic,
mechanical, photocopying, recording or otherwise) without the prior written
permission of both the copyright owner and the above publisher of this book.

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