Creamy Garlicky Soup

Ingredients:

• 2 tbsps butter
• 2 heads of garlic, peeled
• 300 grams onion, chopped
• 300 grams potato, diced
• 2 cups milk
• 2 cups chicken stock
• salt and pepper, to taste

Procedure:

1. Heat butter in medium heat and cook garlic cloves until golden brown.
2. Add onions, cook until soft. Then, add potatoes without browning them.
3. Add milk and stock. Boil and simmer until potatoes are cooked.
4. Put soup in a blender and pulse until creamy. Season to taste.
5. Serve at once.

Burger Patties

Ingredients:

• 250 grams lean ground pork
• 250 grams lean ground beef
• 1 small white onion, finely chopped
• 2 tsps rock salt
• 1/4 tsp black pepper powder
• 4 cups steamed rice

Procedure:

1. Pre-heat grill or pan to medium high.
2. Mix in ground meats, onion, salt and pepper. Shape into 4 patties. Place on pan or grill until cooked.
3. Meanwhile, place steamed rice in 4 individual bowls. Top with burger patty. Drizzle with "Roasted Garlic Spread".

Sopa De Ajo

Ingredients:

• 5 cloves of crushed garlic
• 1/4 cup of olive oil
• 2 slices of bread, cut in cubes
• 6 cups chicken broth
• 3 eggs, beaten
• salt to taste
• a tsp of msg

Procedure:

1. In a saucepan, saute garlic in olive oil.
2. In the same oil, fry bread. Set aside.
3. Remove half of the oil. Return the garlic in the saucepan and pour chicken broth.
4. When it is about to boil, stir in beaten eggs. Season with msg and salt to taste.
5. Just before serving, garnish with fried cubed bread.

Seafood Paella

Ingredients:

• a tbsp of olive oil
• 2 onions, chopped
• 2 cloves garlic, crushed
• 375 grams long grain white rice
• 1 liter chicken stock
• a pinch of saffron threads
• 250 grams squid, cleaned and cut into rings
• 185 grams smoked ham, sliced
• 250 grams chorizo de bilbao, sliced
• 440 grams can peeled tomatoes, undrained and mashed
• 315 grams white fish fillet, cubed
• 250 grams medium sized prawns, shelled and deveined
• 500 grams mussels, scrubbed and beards removed
• 125 grams green peas

Procedure:

1. In a large deep frying pan, heat oil over a medium heat. Add onions and garlic. Stir-fry for 3 minutes or until onions are soft.
2. Add rice. Cook with continuous stirring for 4-5 minutes or until rice is translucent.
3. Put the stock, saffron, squid, ham, sausage and tomatoes into the pan and bring to boil. Reduce heat and simmer, stirring occasionally, for 25 minutes or until rice is tender and liquid is absorbed.
4. Place the fish fillet, prawns, mussels and peas on top of the rice mixture, add a little extra hot stock or water if needed. Reduce heat to low, cover and cook for 10 minutes or until seafood and peas are cooked. Discard any mussels that did not open after 5 minutes.
5. Serve immediately.