Winter recipes

Course Cooking with Octopus

Octopus a feira with cachelas

See recipe

Course Mushrooms and Truffles

Truffle Coulant

See recipe

Course Festive Breads: Italian Panettone and Spanish Roscón

Roscon

See recipe

Course Festive Breads: Italian Panettone and Spanish Roscón

Chocolate and Orange Panettone

See recipe

Recipes by Joanna Artieda

Beetroot or Carrot Crisp

See recipe

Course Spanish Paella

Rice with Sweetbreads and Quails

See recipe

Course Creative Pastry Textures

Crispy Ceps and Pine Nut Leaf

See recipe

Course Creative Pastry Textures

Mango Cornet with Sorbet and Lime Zest

See recipe

Course Creative Pastry Textures

Beetroot Tart

See recipe

Course Modern Catalan Cuisine

Tin-Baked Cod

See recipe

Course Modern Catalan Cuisine

Calamari a la Brutesca

See recipe

Course Mediterranean Fine Cuisine

Three textures of Eel

See recipe

Course Mediterranean Fine Cuisine

Crunchy black rice with shrimps and citrus alioli

See recipe

Course Creative Pastry: Creamies, Foams and Advanced Techniques

Mandarin zabaglione

See recipe

Course Modern Spanish Tapas

False Squis RIisotto with a Touch of Thai

See recipe

Course Modern Spanish Tapas

Pork Rind Cone with Oyster Tartare

See recipe

Course Cooking with Duck Foie Gras

Salted Duck Foie Gras

See recipe

Course Vegetarian Fine Cuisine

Hot and Sour Chard Soup

See recipe

Course Vegetarian Fine Cuisine

Kimchi

See recipe

Course Vegetarian Fine Cuisine

Beetroot Tartar

See recipe

Course Japanese Umami

Oyster with Dashi Foam

See recipe

Course Mediterranean Cuisine: Fish and Seafood

Sea bass, silky truffle, baby cuttlefish, two grapes, sea and mountain

See recipe

Course Mediterranean Cuisine: Fish and Seafood

Tuna, Sea urchins and Truffle-filled juice

See recipe

Course Cooking with Legumes

Ganxet beans with cod cheeks

See recipe

Course Spanish Haute Cuisine Techniques

Calçot fritter

See recipe

Course Spanish Haute Cuisine Techniques

Tripe croquettes

See recipe

Course Spanish Haute Cuisine Techniques

Turbot

See recipe

Course Tasting Menus with Lasarte

Jerusalem artichoke crisp

See recipe

Course Gourmet Cookies: Recipes and Techniques

Spéculoos

See recipe

Course Creative Pastry: Spherification, Nitrogen and Marshmallows

Orange risotto

See recipe

Course Creative Desserts: Techniques and Textures

Apricot cheesecake

See recipe

Course Gourmet Pastries

Macerated Apples

See recipe

Course Fresh Filled Pasta

Tortellonis stuffed with duck with figs and raisins

See recipe

Course Creative Pastry Techniques

Milk Chocolate Gianduja, Orange and Clove Cake

See recipe

Course Sous Vide: Fish and Seafood

Baked red prawn with Sinaloan sauce

See recipe

Course Sous Vide: Fish and Seafood

Shrimps for salads

See recipe