Squid Ink Paella Black essence of the Mediterranean… by Chef Javier Vicente INGREDIENTS 200g Paella Rice 250g Squid 4 Prawns 4g Squid Ink 1/2 Green Pepper 1/2 Red Pepper 1 Tbsp Grated Tomatoes 1 Tbsp Chopped Garlic 1 Tbsp Sweet ‘Pimentón’ 600ml Fish Stock...
Valencian Paella Authentic Gem from the capital of Paella by Chef Javier Vicente INGREDIENTS 200g Paella Rice 250g Chicken 250g Rabbit Meat 100g ‘Garrofó’ Beans (Lima or butter flat white bean) 100g ‘Ferradura’ Beans (flat green bean) 1/2 Grated Tomato 1 Tbsp...
lentil salad Healthy and filling salad, prepared in minutes… by Chef Javier Vicente INGREDIENTS 1 Jar of lentils* (280g) 1 Jar of ‘Piquillo’ Peppers 1 Jar of stuffed olives (240g) 100g of Feta Cheese 1 Tomato 20g mint leaves 2 tbsp...
mongetes with chorizo stew Simple and hearty, prepared in minutes… by Chef Javier Vicente INGREDIENTS 1 Jar of Ganxet Beans (345g) 1 Chorizo Sausage 1 White Onion 1 Clove of Garlic 1 Bay Leaf 1 Tbsp Extra Virgin Olive Oil 2 Tbsp White wine ...
Confit piquillo peppers Tapa, garnish to go with your meat and fish dishes, prepared in minutes… by Chef Javier Vicente INGREDIENTS 1 Jar of Piquillo Peppers 20g Peeled Garlic Chopped Chives 50 ml Extra Virgin Olive Oil Pinch of salt Pinch of sugar...
'Gulas' al Ajillo Delicious seafood ‘spagetti’ prepared in minutes… by Chef Javier Vicente INGREDIENTS 1 Jar of ‘Gulas’ (230g) 20g Peeled Garlic 2 Dried Chilies Chopped Chives or Parsley 50 ml Extra Virgin Olive Oil Pinch of salt ...
