2.  -400gr of mock angulas.  -5 cloves garlic.  -1 chili pepper.  -Olive oil.

3.  Put in a clay pot some olive oil. When it is hot add the garlic into thin slices.  Then fry them lightly and when they begin to turn golden add the mock angulas and the chili pepper in rings. To finish, using a wooden fork, stir them to mix well and heat evenly for 1-2 minutes.  Serve immediately  Note: True angulas are usually very expensive, that’s why mock angulas, commonly called gulas, are a very good substitute.

5.  Little bit of virgin olive oil  Onion.  Green pepper.  2 potatoes.  1 small spoon of paprica sweet.  2 small spoons of natural tomatoe.  Little bit of white white.  One chorizero pepper  Fish soup or water to cover  200gr of bonito( tuna) of the north  Salt.

6.  We heat oil in a casserole oil and in another casserole we heat some fish soup or water.  Then we wash and chop the onion and pepper, next we fry them. After that, we peal and wash the potatoes. We put the potatoes in the casserole and we mix everything (onions, peppers and potatoes).  We pour paprica and stir with a spoon, then cook for 2 minutes using low fire. After that we add enough water to cover vegetables. Simmer in low until potatoes just begin to soften. We can add natural tomatoes. Then we mix and cook for 2 minutes until it is softened. Then we put white wine. When the alcohol evaporates we put the chorizero pepper ( red pepper) without any seed.  Now we add the water or fish soup and some salt. Then we simmer on low. We keep on stirring with a spoon for an hour and we keep an eye it is not burnt. Next we remove the chorizero pepper from water and drain excess water.  Now scrape carefully the pepper’s flesh from the skin with a spoon. Then we add this fles to the casserole and stir to mix well. We cover the casserole again until the potatoes are softened and ready. Then put off the fire.  Finally we cut into pieces the tuna and add to the casserole.  If we want we can add more salt. Then we’ll wait 3 minutes until it is served  COOK TIME:1 hour and 30 minutes to cook the marmitako.

8.  300gr of red beans  2 leeks  1 turnip  4 cloves garlic  1 onion  Black pudding  Water  Virgin olive oil  a little spoon of paprika

9.  Place the beans in cold water the day before.  First peel and chop the leeks, onions, garlic and the turnip. Put them in a pan and fry.  Next, soak the bean in clean water. Rinse the beans and add more water to cover in a casserole. Add olive oil and heat to a boil.  Then, reduce the heat and simmer on low for about 45 minutes. Check frequently and add water to cover as necessary.  Prick the sausage with a fork to release flavor. Continue simmering for another 15 minutes.  Add sauteed vegetables to beans and mix. Simmer for another 5 minutes. Add the little spoon of paprika and put off the fire. Serve in wide soup bowls.  Serving suggestion, cut morcilla sausage into quarters and divide between bowls.  Cook time: 1hour 15 minutes

11.  4 SLICES OF COD  5 CLOVES of GARLIC  ½ HOT PEPPER  300ml OLIVE OIL.

12.  FIRST, PUT THE OIL IN A LOW WIDE POT. PEEL THE GARLIC CLOVES AND THEN GILD THEM. WHEN THE GARLIC CLOVES ARE GILD, PUT THEM IN A PLATE. RINSE AND CUT THE CHILLI PEPPER AND SET IT ASIDE IN ANOTHER PLATE.  IN THE SAME OIL, ADD THE COD (FIRST WITH THE SKIN UP) FRY IT FOR FOUR MINUTES EACH SIDE AND PUT IT IN A PLATE. PUT THE EMULSION THAT THE COT GIVES IN A BOWL.  POUR THE OIL IN ANOTHER DEEP BOWL AND WAIT UNTIL IT IS WARM. WHEN IT IS WARM, POUR A LITTLE IN A POT AND MIX IT WITH A LITTLE OF COD EMULSION AND STIR IT CAREFULLY WITH A STRAINER. ADD THE REST OF THE OIL CAREFULLY. WHEN YOU HAVE ADDED THE HALF OF THE OIL ADD THE REST OF THE EMULSION BUT DON’T STOP STIRRING IT WITH THE STRAINER. ADD THE REMAINING OIL AND GO ON STIRRING UNTIL THE PIL PIL SAUCE GETS THICK. THEN ADD THE COD AND HEAT IT WELL.  ADVICE:  TO LEACH OUT THE SALT OF THE COD, FIRST RINSE THE SLICES UNDER COLD WATER AND THEN PUT THEM IN A DISH COMPLETELY COVERED BY WATER AND PUT IT IN THE REFRIGERATOR.  CHANGE THE WATER EVERY 8 HOURS, IN THE CASE IT IS THIN CUT, WITH 3 TIMES IS ENOUGH (24 HOURS) IF THE SLICES ARE VERY THICK THE WATER HAS TO BE REPLACED 6 TIMES(48 HOURS)  THE COOK TIME OF THIS RECIPE IS 20 MINUTES.

14.  3 eggs.  240 g of sugar.  200 g of butter.  270 g of white flour.  10 g of leaven.  A drizzle of brandy.  Pastry cream  Orange juice.  12 small prunes

15.  First beat the eggs and then add the sugar and the butter blended. Add slowly the flour and leaven. Then the brandy, vanilla and the orange juice.  Allow to stand for30 minutes.  Put the dough into a piping bag and cover the bottom and edges of the recipient with a thin layer of it.  Then pour the pastry cream in the middle, scattering the prunes with the brandy.  To finish add another layer with the rest of dough and paint with an egg.  Heat the oven to 180ºC, put the pie inside and bake it in the oven for about 40 minutes, until crust is golden.