Main dishes

Course New Traditional Spanish Cuisine

Sea bass in salsa verde with mussels

See recipe

Course New Traditional Spanish Cuisine

Lentils with chicken meatballs in Pepitoria sauce

See recipe

Course New Traditional Spanish Cuisine

Pork cheek and parsnip pasty (empanada)

See recipe

Course Galician Cuisine: Fish and Seafood

Hake with bean stew and Codium emulsion

See recipe

Course Galician Cuisine: Fish and Seafood

Turbot with squid tagliatelle

See recipe

Course Galician Cuisine: Fish and Seafood

Monkfish at low temperature, celeriac and seeds

See recipe

Course Galician Cuisine: Fish and Seafood

Bordalesa Lamprey

See recipe

Course Galician Cuisine: Fish and Seafood

Wild sea bass, cauliflower and razor

See recipe

Course Galician Cuisine: Fish and Seafood

Spider Crab salpicon with bimi

See recipe

Course New Traditional Spanish Cuisine

Squid in its ink with creamy rice

See recipe

Course Sustainable Cuisine

Trout Mille Feuilles

See recipe

Course Mushrooms and Truffles

Suckling pig with its ear and marinated judas ear

See recipe

Course Cooking with Octopus

Grilled baby octopus with texture onion

See recipe

Course Cooking with Octopus

Galician pulp tripe

See recipe

Course Cooking with Octopus

Octopus a feira with cachelas

See recipe

Course Cooking with Beef

Grilled Ribeye Steak

See recipe

Course Cooking with Beef

Beef Cheeks in Red Wine

See recipe

Course Cooking with Beef

Beef Fricando with mushrooms

See recipe

Course Cooking with Beef

Oxtail – Cordoba style

See recipe

Course Cooking with Seaweed

Iberian pork loin on stewed tail and halophiles

See recipe

Course Cooking with Seaweed

Pigeon cured in kombu with celeriac marinade

See recipe

Course Cooking with Seaweed

Turbot Shoulder, algae citrus beurre blanc

See recipe

Course Cooking with Seaweed

Marbled codfish

See recipe

Course Cooking with Seaweed

Coast

See recipe

Course Cooking with Seaweed

Spider Crab pancake lasagna and algae bechamel

See recipe

Course Cooking with Seaweed

Peas and halophiles

See recipe

Course Healthy Plant-Based Fine Cuisine

Floreta peas with vegetable pil pil

See recipe

Course Healthy Plant-Based Fine Cuisine

Grilled cauliflower XP

See recipe

Course Healthy Plant-Based Fine Cuisine

Tarte tatin of celery and shallots with a touch of citrus

See recipe

Course Mushrooms and Truffles

Leonese stew ramen with shitake and enoki

See recipe

Recipes by Anjalina Chugani

Spinach and Chickpea Curry – Saag Channa

See recipe

Course Introduction to Indian Cuisine

Lamb Korma

See recipe

Course Introduction to Indian Cuisine

Chicken Tikka Masala

See recipe

Course Introduction to Indian Cuisine

Vindaloo Pork

See recipe

Course Introduction to Indian Cuisine

Goan-style Fish Curry

See recipe

Course Spanish Paella

Vegetables Paella

See recipe