Eggs With Paprika

Chicken Gizzards in Spicy Paprika Sauce

Galician Style Shellfish

Pork Sirloin in Red Sauce

Pasta With Paprika Sauce

Ingredients:
- 600 g of dogfish.
- 1 litre of water.
- 1 glass (of wine) of vinegar.
- 2 cloves of garlic.
- 1 spoonful of La Vera paprika, another of oregano and another one of thyme.
- Olive oil, salt, flour and eggs.

Elaboration:
   Mash the garlic together with the oregano, the paprika and the cumin in a mortar. Dilute these ingredients with the water and the vinegar and season them with salt. Cut the dogfish into pieces and keep it macerating in the marinate already prepared during about 8 or 10 hours. Cover in batter and fry them in abundant hot oil.

subir

Ingredients:
- 300 g of pork meat.
- 300 g of chicken breast.
- 200 g of wild mushrooms.
- 2 aubergines.
- La Vera paprika.
- mustard, lemon, olive oil and salt.

Elaboration:
In a deep bowl mix an ounce of spicy La Vera paprika with the juice of a lemon, 1 spoonful of mustard, oil and salt. Cut all the ingredients like dices and keep them macerating in the previous marinate for at least two hours. Insert alternatively in the skewers and roast them on a barbecue.

subir

Elaboration:
Cut the bread and spread the fresh cheese on it, sprinkle with La Vera paprika and cover half of each canap? with the smoky salmon.

subir

Elaboration:
Wash and cut the mushrooms in two (if they are not too big) and braise them in oil together with the bacon. Add a spoonful of flour to thicken the sauce and cover with water and cook them for about half an hour.

subir

Elaboration:
Remove the roots and the green parts of the leeks and boil them in abundant salty water. When tender drain and braise them in a saucepan where we will previously have fried the red pepper and the potato in small pieces with a bit of La Vera paprika. Cover it with a little water and finish cooking with the milk and cream until all the ingredients are well cooked. Put it in a blender and serve it hot sprinkled with La Vera paprika.

Elaboration:
Leave the pork meat macerating with a spoonful of La Vera paprika for 5 hours or so. Fry it together with the mushrooms and the bacon in a saucepan and mix with the mashed potatoes. Arrange on a dish and make some wells so as to introduce the eggs. Sprinkle with paprika all over and get into a pre-heated oven for 8 to ten minutes.

subir

Elaboration :
Heat two spoonful of olive oil in a pot and chop the onion on it. Braise the gizzards, once cleaned, until they have changed colour, add a spoonful of flour and, after a while, cover them with water. In a mortar, chop the garlic and pound with La Vera paprika, salt and pepper. Add the wine and mix with the gizzards. Keep all this on the fire until the gizzards are tender.

subir

Elaboraction:
Spill a spoonful of olive oil in a casserole adding the garlic previously chopped until they are a bit brown. Then peel the prawns and the shrimps and fry them lightly with the garlic, add the octopus, cut into fine pieces, and the anglerfish and remove from the fire. Serve on a big dish after season with the olive oil, La Vera paprika and salt. Serve it warm.

subir

Elaboration:
Cut the sirloins in two halves and arrange them on a barbecue (or a big pan) with just a bit of oil. In a mortar, pound the garlic, pepper, La Vera paprika and spill the juice of the lemon and two spoonful of olive oil. Add this mixture to the sirloins before turning them round and remove from the fire. Heat the butter and the flour in a small pan and cook together with the cream for five minutes. Arrange the sirloins in a pre-heated oven half-covered with the cream and serve hot.

subir

Elaboration:
Cook the pasta in salty water and reserve it. Chop the garlic and braise it in olive oil, add the La Vera paprika and heat the pasta together with this turning it round and round until it gets red and hot. Serve warm.

subir