Main dishes

Course Cooking with Legumes

Soup of Pardina lentils, pumpkin and pork lard

See recipe

Course Cooking with Legumes

Chickpeas stewed with sausage from Perol (butifarra)

See recipe

Course Cooking with Legumes

Chickpea cream with foie gras and ceps

See recipe

Course Cooking with Legumes

Pedrosillano chickpea stew with chorizo and blood sausage from Jabugo

See recipe

Course Spanish Haute Cuisine Techniques

Chicken skin with razor clams

See recipe

Course Spanish Haute Cuisine Techniques

Turbot

See recipe

Course Spanish Haute Cuisine Techniques

Dish of Anchovies

See recipe

Course Spanish Haute Cuisine Techniques

Creamy mushroom rice

See recipe

Course Vegetarian Cuisine

Barley, Carrot and Fennel Risotto

See recipe

Course Vegetarian Cuisine

Green Spelt Burger

See recipe

Course Vegetarian Cuisine

Ramen Soup

See recipe

Course Vegetarian Cuisine

Black Carrot, Papaya and Feta Cheese Salad

See recipe

Course Vegetarian Cuisine

Kohlrabi Superfood Salad

See recipe

Course Vegetarian Cuisine

Tacos

See recipe

Course Tasting Menus with Lasarte

Venison with orange sauce

See recipe

Course Tasting Menus with Lasarte

King Fish al pil-pil with clams

See recipe

Course Fresh Filled Pasta

Tortellonis stuffed with duck with figs and raisins

See recipe

Course Fresh Filled Pasta

Medaglioni stuffed with cod brandade

See recipe

Course Fresh Filled Pasta

Half moon stuffed with burrata and eggplants

See recipe

Course Fresh Filled Pasta

Pasta stuffed with prawns, leeks and boletus

See recipe

Course Sous Vide: Fish and Seafood

Baked red prawn with Sinaloan sauce

See recipe

Course Sous Vide: Fish and Seafood

Cuttlefish stuffed with Mushroom

See recipe

Course Sous Vide International Dishes

Oxtail Royale

See recipe

Course Sous Vide International Dishes

Oriental Lobster With
Lemon Sushi Rice

See recipe

Course Gourmet Paellas

Black rice with cuttlefish, artichokes, black mullet spawns and massed persimmon

See recipe

Course Gourmet Paellas

Black rice with cuttlefish, artichokes, black mullet spawns and massed persimmon (aioli)

See recipe

Course Gourmet Paellas

Creamy smoked moray eel rice

See recipe

Course Gourmet Paellas

Dry a banda rice in a cauldron

See recipe

Course Gourmet Paellas

Brothy a banda rice in a cauldron

See recipe

Course Gourmet Paellas

Creamy rice with plankton, green vegetables and barbels

See recipe

Course Sous Vide: Fish and Seafood

Stuffed sea bass

See recipe

Course Gourmet Paellas

Rice with veal foot and chickpeas

See recipe