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COOKBOOK AROUSA NORTE 1. Rice with mussels TINNED INGREDIENTS:

2 medium-size tins of natural mussels 1 tin or peas

REST OF INGREDIENTS:

Pepper Salt Parsley Tomato Onion 400 g. of rice

PREPARATION: Saute the diced onion in a pan. When it is slightly browned, add the tomato, the chopped parsley and the peas. Season with species, pepper and salt. Add 100 g. of rice per person, fry slightly so that it is browned and add 300 g. of water for every 100 g. of rice. That is to say, three times the amount. Add the mussels 5 min. before cooking is finished. This rice must be a little soggy.

2. MUSSEL CREAM HORS D’OEUVRE TINNED INGREDIENTS:

1 tin of mussels

REST OF INGREDIENTS:

Bread in small toasts Spreadable cheese Black olives Roast red pepper

PREPARATION: Open the tin of mussels and put its un-drained content in a recipient where we can use the mixer. Add an equal portion of cheese and mix everything until it becomes a cream. Spread the toasts with it, and adorn each one with a piece of red pepper or black olive.

2. MUSSEL AND COCKLE SALAD WITH A CRISPY SHEET OF HAM TINNED INGREDIENTS:

2 tins of natural mussels 2 tins of cockles

REST OF INGREDIENTS:

2 pieces of coloured lettuce: lollo rosso, oak leaf, etc.

Spinach leaves 100 ml, of virgin olive oil 25 ml. of Modena vinegar 50 ml. of white wine 8 cured ham chippings

PREPARATION: Open the tins of mussels and cockles. Heat the white wine in a pan and when it starts boiling add the mussels and cockles with their juice, and turn down the heat.

Boil for a minute, drain and take out the liquid until texture is achieved.

Then, clean and dice lettuce and drain them. Separately, mix half the oil with Modena vinegar, add salt and dress the salad. Next we mix the rest of the oil with the mollusc juice, which we have previously taken out.

In a pan with hot oil we fry the spinach leaves for a few moments, draining them with kitchen towels and salting them.

We put the finely sliced cured ham chippings on the base of an oven tray, and put the upper tray on them to prevent them from curving (it is essential that both oven trays fit perfectly on each other). We boil the cured ham for 15-20 minutes at medium heat and carefully take out the upper tray. The ham must look crispy and totally flat. Without the upper tray, we put the ham in the oven again for 5 more minutes, until it is completely crispy.

Finally, we present the dish by laying out a line of lettuce and a line of mussels. We put the cockles on the lettuce, and, on the cockles, the fried spinach leaves we have adorned with the crispy cured ham chippings. Finally we add the juice we had prepared with the tin liquid on the mussels and cockles.

4. SNAILS WITH MUSSELS TINNED INGREDIENTS:

1 tin of tomato puree 2 tins of natural mussels

REST OF INGREDIENTS:

1 medium-size onion 1 garlic clove 250 g. snails

PREPARATION: Boil the snails with 2 leaves of bay leaf, salt and a little thyme. When they are cooked, put some snail stock in a glass, and put the snails on a plate, along with the mussels. Slightly fry the onion, the crushed garlic, and then add the tomato.

Add the mussels and snails to the pan, put some pepper and some more salt. When it is done, turn down the heat, add some snail juice, stirring slightly.

5. MUSSEL OMELETTE INGREDIENTS:

6 eggs 1 medium-size onion 1 sprig of parsley 500 g. of fresh mussels 1 pinch of salt 1 dl, of virgin olive oil

PREPARATION: Wash and steam the mussels. Remove the shells and cut the mussel in two with scissors (only if it is a big mussel) and keep aside.

Chop the onion and poach it in a big pan with half a glass of olive oil. Add the mussels in the same pan and fry slighty at a low heat, two or three minutes to prevent the onion from getting burnt.

Remove the yolks from the eggs and beat the whites until stiff.

Beat the egg yolks apart until they are foamy. Add the whisked whites over the yolks, always beating the mix. Add a pinch of salt. Flip it with a lip or a big plate, exactly as with a potato omelette, and serve when it is browned on both sides.

6. SEAFOOD COCKTAIL TINNED INGREDIENTS:

1 tin of pickled mussels 1 tin of cockles 1 tin of boiled prawns

4 slices of canned pineapple to decorate the cups

REST OF INGREDIENTS:

Curly lettuce (red and green) Cocktail sauce: Maionnaise, ketchup, mustard, the juice of half an orange and a splash of Brandy.

PREPARATION: Put 4 crystal cocktail glasses in the refrigerator one hour before their preparation.

Once cold, we get the glasses carefully and lay a bottom of curly lettuce in each of them. Then we prepare the cocktail sauce with the specified ingredients and mix part of it with the mussels we put on the lettuce bottom. Next we add the cockels and prawns to the rest of the cocktail sauce and the red lettuce and we put them on top. We decorate with slices of canned pineapple and serve immediately.

7. SPAGHETTIS MARINARA TINNED INGREDIENTS:

1 tin of natural mussels 1 tin of natural cockles 1 medium-sized tin of natural tuna

REST OF INGREDIENTS:

1 dl. of virgin olive oil 250 g. of spaghetti Medium-sized onion Flour 250 cc Fish stock 1 bay leaf 1 garlic clove Red pepper A Small tomato Salt White pepper Chopped parsley

PREPARATION: Dice the onion and pepper finely and fry slightly. Add the finely chopped garlic and the tomato; when it is poached, add the flour (1 or 2 spoonfuls) and stir quickly for about 3 minutes, preventing its browning. Add the fish stock and the (hot) cockle juice slowly, always stirring. Season to taste. Add the tuna, cockles, mussels and bay leaf, and let it all boil for 5 minutes. Meanwhile, boil the spaghetti. Once boiled al dente and drained they are laid on a dish and covered with the sauce. Serve with grated cheese and diced hard-boiled egg. Note: If you wish a finer sauce base, blend to obtain de required texture.

8. POT OF SPICY MUSSELS TINNED INGREDIENTS:

4 tins of pickled mussels 1 850 g. tin of natural tomato puree 1 small tin of piquillo peppers

REST OF INGREDIENTS:

1 3 4 1

medium-sized shallot small cayenne peppers spoonfuls of sugar spoonful of virgin olive oil

PREPARATION: Prepare a spicy tomato sauce following these steps: Cut the shallot in julienne and fry slightly in a casserole. When the onion is browned, add the piquillo peppers and the cayenne peppers and stir the casserole. Then pour the contents of a natural tomato tin and add the 4 spoonfuls of sugar, in order to balance the acidity of the tomato. Let the sauce cook for about 15 or 20 minutes.

Then open the mussel tins and lay them on a clay casserole. When the tomato sauce is ready, pour it on the mussels and take the clay casserole to the stove, letting it boil for 5 minutes so that the ingredients may blend.

9. BRUSSELS SPROUTS WITH MUSSELS AND PRAWNS TINNED INGREDIENTS:

1 big tin of Brussels sprouts 2 tins of natural mussels

REST OF INGREDIENTS: 250 g. of peeled prawns

1 garlic clove

Grated cheese

1dl of virgin olive oil

Salt For the bechamel sauce:

50 g. of flour

1 l of milk Salt and nutmeg

PREPARATION: Drain the sprouts and keep aside. Prepare bechamel sauce lightly frying the flour in the melted butter and pouring milk very slowly. Add salt to taste and sprinkle with grated nutmeg. Brown the peeled garlic and the peeled prawns along with the natural mussels in a pan with oil. Add the sprouts and fry slightly. Put the mix in an oven-resistant recipient and cover with the bechamel sauce. Sprinkle with grated cheese and gratiné until the top is slightly browned.

10. PAELLA WITH SEA PRODUCTS TINNED INGREDIENTS:

1 1 1 1 1 2

tin of mussels tin of squid tin of boiled prawns tin of red pepper tin of peas peeled natural tomatoes

REST OF INGREDIENTS:

½ shallot 1 garlic clove Turmeric White wine

PREPARATION: We chop the onion and garlic and poach them in the paella pan along with the red pepper and the finely diced tomatoes. Open the tins with mussels, squid and clams and add them to the poaching. Next, add the rice and stir with a wooden spoon so that the ingredients mix. Add water and white wine, the spoonful of turmeric and the peas, and let everything cook at medium heat. When the stew is still a little soggy, add the prawns. Let it rest for some minutes until the paella has almost run out of stock, turn the heat off and cover the paella pan for 7 minutes so that the rice will end its cooking. This dish can be accompanied with ali-oli sauce.

11. MUSSEL CRÈME CARAMEL TINNED INGREDIENTS:

1 tin of natural mussels

1 tin of passata Oil

REST OF INGREDIENTS:

1 green pepper 1 onion White pepper 2 pinches of salt 4 eggs

PREPARATION: Prepare a sauce with the oil, the green pepper and the onion. When it is poached, add 4 spoonfuls of passata and the diced mussels. Let the mix get cold and add the eggs, mashing everything again. Then prepare a baking pan which we put in a bain-marie in the oven at 180 degrees for about 25 minutes. It is served accompanied by passata.

12. CHEESE AND ANCHOVIES HORS D’OEUVRE TINNED INGREDIENTS:

1 tin of oiled anchovies 1 tin of black olives

REST OF INGREDIENTS:

1 roll of goat cheese 2 medium-sized tomatoes Olive oil Oregano

sliced bread

PREPARATION: Cut the cheese roll in slices of about 1/2 cm thick. Clean the tomatos and chop them in slices about the same width. Keep them aside.

Shape the sliced bread round and toast them. Prepare the hors d’oeuvre putting the cheese slices as base, and then the tomato. Decorate with anchovies and black olives and add a few drops of olive oil on each hors d'oeuvre. Sprinkle with oregano and they are ready to serve.

13. AVOCADO WITH COCKLES TINNED INGREDIENTS:

2 tins of natural cockles

REST OF INGREDIENTS:

4 avocados Mayonnaise sauce 1 hard-boiled egg 1 spoonful of sugar 1 teaspoonful of Dijon mustard Oporto wine ½ onion 4 leaves of lettuce 1 carrot Olive oil Sherry vinegar

PREPARATION: Clean the avocados with water and cut them in half, emptying them with a teaspoon and reserving the pulp.

Prepare a cream with the avocado pulp, a bit of Dijon mustard, Mayonnaise sauce to taste, a spoonful of sugar and a splash of Oporto wine. Add part of the cockle juice until forming a cream with a similar consistency to condensed milk.

Add the cockles, previously drained, to the cream and use this mix to stuff the empty avocados. Finally, cover with the grated rind of a hard-boiled egg.

Once ready, the avocados with cockles are put on a bed of lettuce salad with grated carrot and finely diced onion. We dress it with olive oil and sherry vinegar.

14. SMALL SARDINE WITH WARM PEPPER SALAD TINNED INGREDIENTS:

2 tins of small sardines 1 small tin of piquillo peppers 1 small tin of black olives

REST OF INGREDIENTS:

2 garlic cloves Lettuce Olive oil Herbes de Provence Salt

PREPARATION: We leave a couple of garlic cloves in olive oil to brown in a clay casserole. Then we open the tin of piquillo peppers, we salt them and add them to the casserole. We let it boil for ten minutes at low heat and keep them aside.

On a dish, we carefully place the small sardines, the peppers, the lettuce and black olives in a decorative distribution. We season the lettuce and sprinkle the dish with herbs de provence.

15. ONION-SEASONED SQUID TINNED INGREDIENTS:

3 tins of full squids

REST OF INGREDIENTS:

2 shallots Olive oil 2 teaspoonfuls of flour

PREPARATION: We take the squids out of the tins and dry them with a kitchen towel. While they are drying, we peel the shallots and cut them in strips. We put three spoonfuls of olive oil in a pan and when it is hot we add the chopped shallots. We let then fry slowly until they acquire some colour. Then we add the two teaspoonfuls of flour and stir until the flour binds. At the last moment we add the squids and braise them along with the onion stew. To serve hot.

16. OCTOPUS IN POTATO BOATS TINNED INGREDIENTS:

2 tins of octopus in olive oil

REST OF INGREDIENTS:

6 medium-sized potatoes parsley paprika Virgin olive oil

PREPARATION: Boil the whole potatoes in water for 20 minutes. Let them get cold and peel carefully. Then cut in half and empty them. Open the tins of octopus, drain the oil and start the preparation of the boats. Start by adding a parsley sprig in the bottom of the potatoes, on which we lay the pieces of octopus. Sprinkly with paprika and spray with virgin olive oil.

17. VOL-AU-VENTS OF MARITIME PÂTÉ TINNED INGREDIENTS:

2 1 4 6

tin of oiled tuna tin of oiled small sardines tinned piquillo peppers tinned gherkins

REST OF INGREDIENTS:

8 vol-au-vents 3 spoonfuls of liquid cream 4 spoonfuls of mayonnaise Cherry tomato Chives sprigs Capers

PREPARATION: Put two vol-au-vents on a dish on a bed of lettuce hearts diced in julienne and keep aside.

Open the tuna and small sardine tins and add their content in a blender vase, using the oil from the tins. Uncover the tins of piquillo peppers and gherkings and take 4 whole peppers and 6 gherkins, and add them to the mix. In order to make the sailor pâté, we add 4 spoonfuls of mayonnaise and 3 of liquid cream. Whip it for a couple of minutes and with the help of a spoon pour the pâté on the vol-au-vents, and decorate.

with chives sprigs, capers and some cherry tomatos diced in fine sheets.

18. CLAMS MARINARA INGREDIENTS:

! Kg. of clams 1 big onion 4 garlic cloves White wine Breadcrumbs Parsley Chilli Olive oil Salt

PREPARATION: Wash the clams several times rubbing them in cold water. Discard those that are dead (the ones that open). Also, discard those which will not open once cooked.

Dice the onion and garlic very finely. In a clay casserole fry the onion and garlic slightly in low heat until the onion is soft.

Add a spoonful of fresh parsley smashed in the mortar, 1 spoonful of breadcrumbs, the chilli and a glass and a half of white wine.

Season with salt and let boil for 3 minutes. After that time, put the clams in the casserole and boil them covered until they open.

The sauce must not be too thick nor too liquid. In the first case, add a little water, and in the second, a little breadcrumbs.

Serve very hot, in the casserole.

19. BEANS WITH RAZOR SHELL CLAMS TINNED INGREDIENTS:

2 tins of ½ Kg. of cooked beans 2 tins of natural razor shell clams A whole peeled tomato

REST OF INGREDIENTS:

2 garlic cloves 1 onion Paprika Parsley Saffron

Olive oil White wine Salt

PREPARATION: Prepare a stirfry with the onion finely diced and the garlic cloves. Then add both tomatos chopped in small dice, a spoonful of paprika, some threads of saffron, chopped parsley and a pinch of salt. Add everything with a generous splash of white wine and let it boil for 10 minutes. If the sauce is too thick we can add a little water.

Once the sauce is ready, add the razor shell clams and then the beans. Let the stew cook for another 10 minutes and serve hot.

20. SOLE BITES INGREDIENTS:

4 sole steaks 2 cured ham slices 8 clams 8 prawns Onion 1 garlic clove Parsley 1 egg Flour White wine Olive oil

Salt

PREPARATION: The sole steaks must be very thin. Cut the steaks in regular pieces of 4x6 cm.

Season slightly.

Put a slice of cured ham on each piece of sole, about the same size, and a peeled raw prawn cut lengthwise in half: cover with another piece of sole, in the shape of a bite.

Coat the bites, first in flour and then in egg and fry them in the pan, with very hot oil, until they are browned on both sides. Once fried put them in a casserole and keep aside.

Brown half an onion finely chopped in the same oil. When the onion is tender, add garlic and parsley smashed in the mortar and dissolved in half a glass of white wine. Let it boil for a minute and pour on the bites. Add the clams washed with water and let everything boil together for 3 minutes. To serve hot.

21. SEA URCHINS INGREDIENTS:

2 dozens of sea urchins 6 eggs Liquid cream Olive oil Salt

PREPARATION: Dip the sea urchins in boiling water for 1/2 minute. Keep aside and let cool. With the help of a spoon, open them pulling from the inside out. Take out the corals or orange roe and discard the rest.

Whip the eggs slightly, put some salt and add ½ of liquid cream. Add the urchins roe with care to not break them and blend.

In a pan with a little oil, not very hot, pour the mixture and stir until it is set up. To seve sprinkled with chopped parsley.

22. MUSSEL CROQUETTES TINNED INGREDIENTS:

2 tins of pickled mussels 1 tin of passata (optional)

REST OF INGREDIENTS:

3 spoonfuls of wheat flour ¾ l of milk 50 g Of butter 1 egg Breadcrumbs 3 spoonfuls of olive oil Salt

PREPARATION: Let butter and oil melt in a pan. Add flour and move the dough with a wooden spoon, adding cold millk slowly. Do not stop stirring. Season to taste.

When a thick regular mixture is formed, add the mussels finely chopped and boil them with the sauce for about 8 minutes at medium heat.

Remove the dough from the heat and let it cool. To shape the croquettes take portions with the help of a fork, passing each of them through breadcrumbs first (shaping it with the hands), then through beaten egg and finally, through breadcrumbs again. Once all the croquettes are ready, fry them in very hot oil.

This dish can be presented accompanied by a lettuce salad, or by passata sauce if preferred.

23. MUSSEL PÂTÉ TINNED INGREDIENTS:

1 tin of pickled mussels

REST OF INGREDIENTS:

2 or 3 spoonfuls of mayonnaise Very finely chopped onion Slices of toast.

PREPARATION: Throw in the blender vase the mussels and mayonnaise, and mash everything.

Spread the mixture on the toasts and decorate with finely chopped onion.

24. SARDINES AU GRATIN MEDITERRANEAN STYLE TINNED INGREDIENTS:

1 1 3 1

tin of ½ kg of peeled tomatoes tin of ½ kg of red peppers medium-sized tins of oiled sardines small tin of black olives

REST OF INGREDIENTS:

2 aubergines Olive oil Pepper Aromatic herbs 1 sprig of parsley

PREPARATION: Drain the tomatoes once out of the tin, cut them in two and smash them.

Clean the aubergines and slice them with their skin.

Put some oil on a grating tray. Put a layer of aubergines and half the tomatoes.

Place the sardines on them, once drained and whole, and put the peppers in strips.

Finally, place the rest of the aubergines and the tomatoes. Sprinkle with aromatic herbs between each layer of ingredients, add some pepper and spread slightly with a little olive oil.

Put the tray in the oven, pre-heated at 200º C, and bake for 20 minutes.

Decorate the gratin with parsley and black olives and serve hot.

25. TUNA PUFF PASTRY INGREDIENTS:

300 g. of tuna in olive oil 800 g of natural tomato 100 g of sweet pepper 1 kg. of frozen puff pastry dough 1 onion Virgin olive oil 2 eggs

PREPARATION: Dice the onion very finely and fry in olive oil until browned. Add the tomato diced very small, and let everything cook for 20 minutes. Then add the sweet pepper, the crumbled tuna and the 2 eggs boiled and chopped. Spread the puff pastry dough on a surface with flour. Cover the baking pan with a little more than half the dough, add the prepared stugging and cover with the rest of the dough. Before putting the dish in the oven it is advisable to pierce the surface with a fork at several spots so that the steam will not break the crust. Paint the surface with beaten egg to

improve its aspect. Finally, put into the oven for 30 minutes at medium heat, until browned.

26. FRESH MUSSELS IN GALICIAN SAUCE INGREDIENTS:

Mussels Olive oil 1 onion Parsley Garlic White wine Flour

Saffron

PREPARATION: Wash the mussels carefully and steam-boil them. Once boiled, take the shell out trying to clean them, take out the byssus and not to break them.

Boil the chopped onion in the oil in a pan. In a mortar, smash the garlic, a little salt and wine. Then add the onion to the mixture and fry everything together along with a couple of spoonfuls of flour and the saffron, and the sauce is ready. Pass everything through the food-mill and finally add the mussels, which will be left to boil for 1 minute in the sauce, stirring it with a wooden spoon.