Bon appétit | Buen provecho

Tortilla de patatas by Alfonso

• 4 eggs
• 1/2 kilo potatoes
• 2 onions
• Olive oil (one glass, or 1/4 litre)
• Salt

1: Wash and cut the potatoes and the onions into thin slices. Heat the oil in the pan, and add the potatoes and salt. Fry, stirring occasionally. As soon as they are a golden colour, remove from the pan and put the potato mixture either in a sieve or on kitchen paper, so that as much oil as possible drains away or is absorbed.
2: Beat the eggs well with a pinch of salt, and add to the potatoes and onions. Mix well.
3: Put two small spoonfuls of olive oil in the frying pan, so that the bottom of the pan is covered with a thin layer of oil. Once the oil is hot, add the potato and egg mixture. Once the omelette seems to be cooked, use the lid of the frying pan (or a large plate) to tip the omelette out of the pan, add a little more oil and slide the omelette in again, this time putting the less cooked side first into the pan.

PAELLA by Mario

• 1/2 pint of olive oil
• 1/2 chicken, cut to 8 pieces
• 10 mussels, 10 big shrimps, 2 eggs
• 2 bowls of rice (1lb. 5 oz. approximately)
• 5 bowls of meat broth
• 1 small can of peas
• 1 green pepper , 1 red pepper , 1 small onion , 2 tomatoes
• Saffron ,1 clove of garlic , Parsley, Salt ,

 Start by heating half of the oil and once warm add the cut chicken and let it cook for 15 min. Once it's brown, reserve it in a dish. Add the chopped onion. After 5 minutes, add diced tomatoes, without seeds and peeled.
Let it braise about 5 minutes more, mashing the tomatoes with a skimmer. Strain it and throw it in the paella pan.
Add the rest of the oil to the paella pan. Throw the green pepper, cut to square pieces of half inch. Add the fried chicken. Keep stirring with a wooden tablespoon, without letting it go brown. Throw salt, and the meat broth, hot but not boiling. This is completed with the 5 broth bowls.
Shake the paella pan a little taking it by the handles so that it is broth flows all over. All this should be made to medium fire.
Meanwhile, in a mortar mash a little bit of garlic (optional), the parsley and the saffron, with a little bit of salt so that it doesn't slip, and it wet it with a couple of soup spoonfuls of temperate water. Spill this mixture on the rice and shake again the paella pan.
When the broth has reduced to the half , put the mussels and the srhimps and decorate the paella with the red pepper cut to ribbons, and the hard eggs.
Let it cook about 20 minutes.
Once the rice is cooked and the broth has reduced, retire the paella pan from the fire, on a wet cloth, leaving it rest for about 5 minutes.
Serve it with some big clusters of lemon without peeling like decoration


Total Time: 1 hour, 15 minutes
• 1.5 lbs octopus
• 4 large potatoes
• Spanish extra virgin olive oil to drizzle
• Sweet Spanish paprika
• garlic
• salt

1. Fill a large soup pot with water, enough to submerge the octopus.
2. Bring the water to boiling, and submerge the octopus 3 or 4 times, to scald it basically.
3. Bring the water back to a boil and place the octopus in the water.
4. This time we will leave it in there.
5. Reduce heat to a simmer, and cook the octopus 20 minutes-- a larger octopus will require longer cooking time-- up to 45 minutes.
6. 9 Remove from water, and slice diagonally into rounds (ovals really).
7. Cook the potatos in the same water.
8. Presentation: Arrange potato rounds on a plate or wooden serving tablet and top each with a slice of octopus.
9. Sprinkle paprika and sea salt over all and drizzle with extra virgin olive oil.