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Gazpacho Andaluz
Gazpacho is not a salad blended into a drink — it is a precise emulsion of bread, olive oil, and raw tomato that Andalusia has been perfecting for centuries. Serve it very cold or do not bother.
15 min 4
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Arroz a Banda
#spanish#chef:sofia#valencian#rice#seafood
60m
Total time
4
Servings
560
kcal
medium
Difficulty
May 18, 2026
INGREDIENTS.
4
Grain
- 350 g bomba rice
Fish
- 400 g monkfish tail, cut into large pieces
- 300 g whole prawns
- 200 g squid, cleaned and sliced
- 500 g fish bones and prawn shells, for stock
Produce
- 150 g ripe plum tomatoes, grated
- 100 g white onion, diced
- 4 cloves garlic cloves, minced
Spice
- 1.5 tsp sweet pimenton
- 0.5 g saffron threads
- 1.5 tsp fine sea salt
Pantry
- 80 ml olive oil
Other
- 100 ml dry white wine
- 1500 ml water
Sauce
- 100 g aioli, to serve
THE METHOD.
tap to check off
0/7 done
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