Ingredients: 2 cans of pickled mussels. 1 avocado. 1 jar of sun-dried tomatoes in oil. 1 red onion. Lemon juice. Cilantro. Salt and pepper. Preparation: Open the cans of pickled mussels and drain, reserving the marinade to use as a dressing for our salad. Peel the avocados and dice them. Finely chop the red onion...
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Ingredients: 1 can of spinach lettuce in olive oil 1 Gran Smith apple Mixed lettuce leaves 1 tablespoon of soy sauce 2 tablespoons of oil from the can 1 tablespoon of vinegar Lemon juice Preparation: Open the can of spinach lettuce and separate the oil from the spinach on one side and the spinach...
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Ingredients: 1 can of mussels in scallop sauce. 2 hard-boiled eggs. Half an onion. 200g grated San Simón da Costa cheese. Olive oil. Salt and pepper. Empanada dough. Sunflower oil. Assorted lettuce leaves. Preparation: Open the can of mussels, separate the mussel pieces from the reserved sauce, chop the mussels, and set aside. Place a frying pan...
Read MoreIngredients 900 g corn flour 1100 ml water approximately 750 g onion 300 ml virgin olive oil 450 g Ramón Franco sardines in olive oil 15 g baker's yeast A pinch of salt You will need a 30x39 cm baking dish Preparation Fry the onion in all the oil over low heat until golden brown,...
Read MoreEsta ensalada templada de ventresca, mejillones y frutas de temporada realizada por el Chef Juan Mato del Restaurante Artabria es ideal como entrante....
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El Salón de Gourmets es el mayor evento europeo dedicado en exclusiva a los productos delicatessen, el escaparate anual más importante de alimentos y bebidas de alta gama....
Read MoreIdeal para poner como aperitivo el Chef Juan Mato del Restaurante Artabria nos presenta esta Cucharilla de mejillón en escabeche con puré de patata y brotes de cebolla....
Read MoreMilhojas de ventresca de atún "Ramón Franco" con piquillos, trigueros y repollo. Receta realizada por el Restaurante A Terraza de Chicolino....
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