Create a new version of paste:

		SANGRIA:
1 lemon
1 lime
1 orange
1 1/2 cups rum
1/2 cup white sugar
1 (750 milliliter) bottle dry red wine
1 cup orange juice


		GAZPACHO:
6 servings
7 dl tomato juice
2 beef bouillon cubes
1 large tomato, chopped
1/2 cup chopped cucumber
1/4 cup chopped green bell pepper
6 tablespoons chopped onion
1 tablespoon chopped celery
0.5 dl red wine vinegar
2 tablespoons vegetable oil
1 1/2 teaspoons Worcestershire sauce
1 dash hot pepper sauce (such as Tabasco®) (optional)

		SALSA:
3 tomatoes, chopped
80 g finely diced onion
5 serrano chiles, finely chopped
25 g chopped fresh cilantro
6 g salt
10 ml lime juice

		AIOLI:
2 or 3 fresh garlic cloves, peeled and chopped. (If they've started to sprout, don't use them for aioli.)
Large pinch coarse sea or kosher salt
1 egg yolk*, at room temperature
1/2 lemon, juiced
2/3 cup pure olive oil (not extra virgin)
1/3 cup extra-virgin olive oil
Freshly ground black pepper

Place garlic and salt in a food processor fitted with a metal blade, or in a blender. Pulse for 2 seconds. Add the egg yolk and lemon juice, and pulse on and off until blended. Turn on and begin adding the olive oil (pure first, then extra-virgin) in a thin stream. If it becomes too thick, thin it out with some room-temperature water and continue adding oil until you've used it all. Finish with pepper and (if necessary) a bit more salt. 


		ROMESCO SAUCE:
3/4 cup blanched slivered almonds
2 garlic cloves, thickly sliced
1 slice white sandwich bread, torn into small pieces
1 can (14 1/2 ounces) whole peeled tomatoes in juice, drained well and squeezed to remove seeds
1/4 cup jarred pimientos, drained (paprika)
2 tablespoons red-wine vinegar
1 tablespoon sweet paprika
1/8 to 1/4 teaspoon cayenne pepper
3 tablespoons olive oil
Coarse salt and ground pepper

In a large skillet over medium heat, cook almonds, garlic, and bread, tossing frequently, until lightly browned, 5 to 8 minutes. Transfer to a plate to cool completely.

Place almond mixture in a food processor; process until finely ground. Add tomatoes, pimientos, vinegar, paprika, and cayenne; process until smooth. With motor running, gradually add oil; process until combined. Season with salt and pepper. To store, refrigerate up to 1 week, or freeze.


		MEATBALLS:
Ingredients:
1/2 pound ground beef
4 green onions, thinly sliced
2 cloves garlic, finely chopped
2 tablespoons grated Parmesan cheese
1 large egg yolk
2 teaspoons fresh thyme leaves or 1/2 teaspoon dried thyme leaves
1/2 teaspoon salt + salt to taste
1/2 teaspoon freshly cracked black pepper + pepper to taste
1 tablespoon olive oil
4 large tomatoes, chopped or 1 (28-oz.) can plum tomatoes, drained
2 tablespoons red or white wine
2 teaspoons fresh chopped rosemary or 1/2 teaspoon dried rosemary
Pinch of sugar
Thyme or parsley for garnish


		PATATAS BRAVAS:
3 tablespoons of olive oil
4 large Russet potatoes, peeled, and cut to 1-inch cubes
2 tablespoons minced onion
2 cloves garlic, minced
Salt and freshly ground black pepper
1 1/2 tablespoons Spanish paprika
1/4 teaspoon Tabasco Sauce
1/4 teaspoon ground thyme
1/2 cup (4 fl. oz) Ketchup
1/2 cup (4 fl. oz) mayonnaise
Chopped parsley, to garnish
1 cup (8 fl. oz) olive oil , for frying

Sauce:
In a saucepan, heat 3 tablespoons olive oil over medium heat. Add the onion and garlic and sautÃ© until the onion is soft. Turn off the heat, and add the paprika, Tabasco sauce, and thyme, stirring well. Transfer to a bowl and add the ketchup and mayonnaise. Season with salt and pepper to taste. Set aside. 

Potatoes:
Sprinkle the potatoes lightly with salt and black pepper. In a large skillet fry the potatoes in 1 cup (8 fl. oz) olive oil until cooked through and golden-brown, stirring occasionally. (Take care when adding the potatoes to the saucepan because the oil will splatter due to the salt). Drain the potatoes on paper towels, check the seasoning, add more salt if necessary, and set it aside. 


		PA AMB OLI:
6 (3/4-inch thick) slices dark rye bread
1 clove garlic, halved (optional)
3 tomatoes, halved crosswise
Extra virgin olive oil for drizzling
Salt

Preheat the oven to 350ºF.

Place the bread slices on a baking sheet and toast in the oven for 5 minutes, or until golden and crisp. Remove from the oven and immediately rub 1 side of each slice with a cut side of the garlic, if desired. Then rub the same side of each slice with the cut side of a tomato half, pressing a little to squeeze some of the pulp and seeds onto the bread. Drizzle olive oil over the tomato and sprinkle with salt. Serve while the bread is still warm and crisp.


		SPANISH OMELETTE:
1/2 pint of olive oil
5 medium (40 oz each) baking potatoes, peeled, sliced and lightly sprinkled with salt
1/2 yellow onion, chopped
3 cloves garlic, minced
5 eggs
Salt

Heat the olive oil in a 9-inch skillet and add the potato slices carefully, because the salt will make the oil splatter. Try to keep the potato slices separated so they will not stick together. Cook, turning occasionally, over medium heat for 5 minutes. Add the onions and garlic and cook until the potatoes are tender. Drain into a colander, leaving about 3 tablespoons of oil in the skillet.

Meanwhile, in a large bowl, whisk the eggs with a pinch of salt. Add the potatoes, and stir to coat with the egg. Add the egg-coated potatoes to the very hot oil in the skillet, spreading them evenly to completely cover the base of the skillet. Lower the heat to medium and continue to cook, shaking the pan frequently, until mixture is half set.

Use a plate to cover the skillet and invert the omelette away from the hand holding the plate (so as not to burn your hand with any escaping oil). Add 1 tablespoon oil to the pan and slide the omelette back into the skillet on its uncooked side. Cook until completely set. Allow the omelette to cool, and then cut it into wedges. Season it with salt and sprinkle with lemon juice to taste (optional). 


		FIGS WITH PINEAPPLE AND BACON:
Figs
Pineapple bits
Bacon

Cut pockets into the figs. Put pineapple inside. Cover with bacon. Put a skewer through the whole thing. Fry on a pan.


		CHORIZO IN APPLE CIDER:
Chorizo
Apple cider

Brown on a pan. Add apple cider. Cook for a few minutes.


		PAELLA

Ingredients

    Spice Mix for chicken, recipe follows
    1 (3-pound) frying chicken, cut into 10 pieces
    1/4 cup extra-virgin olive oil
    2 Spanish chorizo sausages, thickly sliced
    Kosher salt and freshly ground pepper
    1 Spanish onion, diced
    4 garlic cloves, crushed
    Bunch flat-leaf parsley leaves, chopped, reserve some for garnish
    1 (15-ounce) can whole tomatoes, drained and hand-crushed
    4 cups short grain Spanish rice
    6 cups water, warm
    Generous pinch saffron threads
    1 dozen littleneck clams, scrubbed
    1 pound jumbo shrimp, peeled and de-veined
    2 lobster tails
    1/2 cup sweet peas, frozen and thawed
    Lemon wedges, for serving

Special equipment:

    Large paella pan or wide shallow skillet

Directions

Rub the spice mix all over the chicken and marinate chicken for 1 hour in the refrigerator.

Heat oil in a paella pan over medium-high heat. Saute the chorizo until browned, remove and reserve. Add chicken skin-side down and brown on all sides, turning with tongs. Add salt and freshly ground pepper. Remove from pan and reserve.

In the same pan, make a sofrito by sauteing the onions, garlic, and parsley. Cook for 2 or 3 minutes on a medium heat. Then, add tomatoes and cook until the mixture caramelizes a bit and the flavors meld. Fold in the rice and stir-fry to coat the grains. Pour in water and simmer for 10 minutes, gently moving the pan around so the rice cooks evenly and absorbs the liquid. Add chicken, chorizo, and saffron. Add the clams and shrimp, tucking them into the rice. The shrimp will take about 8 minutes to cook. Give the paella a good shake and let it simmer, without stirring, until the rice is al dente, for about 15 minutes. During the last 5 minutes of cooking, when the rice is filling the pan, add the lobster tails. When the paella is cooked and the rice looks fluffy and moist, turn the heat up for 40 seconds until you can smell the rice toast at the bottom, then it's perfect.

Cook's note: The ideal paella has a toasted rice bottom called socarrat.

Remove from heat and rest for 5 minutes. Garnish with peas, parsley and lemon wedges.