Archives

Presa Ibérica: 100% pure ibérico  fresh pork steak with a special housemade seasoning rub remove presa from packaging season liberally with salt pour the container of rub onto a plate – the [...]

At Cúrate, the kitchen crew creates incredibly authentic and delicious cured and fresh sausages from whole hogs – butifarra pork sausage may be the most popular! Whole animals are purchased [...]

Suquet (Catalan fish stew): cod and chorizo in a shellfish and saffron broth with fennel and potatoes, served with a side of picada (sauce ground from almonds, bread, garlic and olive oil) heat [...]

Pan de Cristal con Tomate (pa amb tomaquet): a frozen, par-baked pan de cristal and ½ pint of tomate fresco thaw bread completely, and slice longways with a bread knife, bring tomate fresco to [...]

cochinillo: a frozen quarter of a suckling pig that has been brined and cooked tender – finish in the oven until skin is golden brown and crispy thaw completely – this may take up to 2 days in [...]

Trucha: butterflied and brined trout from Sunburst Trout Farms, ready for your grill or broiler preheat your grill or boiler, lightly drizzle the skin of the trout with olive oil place skin side [...]

Pincho Moruno: lamb skewers marinated in moorish spices thaw completely in refrigerator or leave it in the bag and thaw under cold running water lay the skewers out on a plate and season all [...]

albondigas: meatballs with cured jamon ibérico de bellota in a tomato sauce that makes Felix’s mother proud preheat oven to 375F, remove plastic lid and cover with foil cook for about 30 or 45 [...]

Carabineros: giant mediterranean head-on prawns thaw completely in refrigerator or leave it in the bag and thaw under cold running water heat a cast iron skillet or sauté pan with a little oil [...]

Pulpo a la Gallega: tender octopus, ready to slice and finish on the grill or under the broiler preheat oven to 350, or preheat grill. for the more classic pulpo a la gallega, place it in an oven [...]