PAELLA Ingredients (for six persons) 300 grammes of rice 350 grammes of chicken breast 1 red pepper 1 green pepper 1 yellow pepper 2 tomatoes 4 cloves of garlic 1 onion 700 grammes of mussels olive oil 150 grammes of peas chicken stock 150 grammes of prawns 70 grammes of black ollives salt, herbs and saffron. Method 1. Boil the cleaned mussels until they open. Strain and preserve the stock. 2. Chop the chicken into small pieces and brown in two spoonfuls of olive oil. 3. Add the onion and cook for 2 minutes, adding little by little the chopped peppers, peeled tomatoes and peas. Remove from heat and leave for 8 minutes. 4. Crush the garlic cloves adding them and cooking for a further 2 minutes. 5. Fold in the rice, frying it for two minutes. 6. Mix the two stocks measuring it at twice the volume of the rice. 7. Add the boiling stock, the saffron, prawns and olives. Season and cook for three minutes at a high heat. Lower the heat and cooke for a further 17 minutes. Leave to stand for 5 minutes and serve.

CHEESE AND HAM CROWN Ingredients (for 6 people) 450 grammes of rice 300 grammes of Iberian ham 100 grammes of goats' cheese 75 grammes of cream cheese 75 grammes of Cabrales cheese 75 grammes of cottage cheese 75 grammes of cured cheese 50 grammes of butter 50 grammes of pouring cream salt Method 1. Make a round mould with a central hole with the ham slices, ensuring excess ham on either side. Keep aside four or five slices. 2. Put salted water on to boil and add tthe rice, cooking for 18 minutes. 3. While the rice is cooking smoothe and fold in half the cream with the cheeses and a little butter. 4. When the creal thickens, add the cottage cheese and remove from the stove. 5. Strain the rice and mix it with butter, the rest of the cream and the cheese mixture. 6. Mix together and fill the mould, covering it over with the excess ham slices. 7. Cook in a Bain Marie for 2 minutes, then turn out and decorate with he smoked cheese.

HAKE IN CIDER SAUCE Ingredients (for 6 people) 6 hake fillets 6 shallots 1 clove of garlic 1 sprig of parsley quarter of a litre of cider 2 centilitres of pouring cream 15 grammes of butter 3 large potatoes salt and pepper Method 1. Wash the hake fillets and dry with a paper towel. 2. Peel the potatoes, wash and dry them and cut them into thick rounds. 3. Place the potatoes and the butter in the bottom of an oven-proof dish and put them in the oven at a medium setting to cook while you prepare the fish. 4. Peel and finely chop the shallots. 5. Peel and crush the garlic and mix it in the mortar with the finely chopped parsley. 6. Season the fish and add it to the dish of potatoes. Sprinkle the garlic, parsley and onion mixture on top. 7. Then cover the fish with the cider and bake for 15 minutes until the fish is cooked, adding the cream five minutes before completion. 8. Serve directly from the oven.

CHOCOLATE PEARS Ingredients (for 6 people) 6 large pears 300 grammes of sugar 1 lemon 2 centilitres of pouring cream 250 grammes of dark chocolate half a litre of light custard 200 grammes of chopped pistachios Method 1. Put the sugar in a pan with three quarters of a litre of water, the lemon juice and the pears. 2. Bring to the boil. When boiled, turn down the heat and cook for 20 minutes. Leave the mixture to cool, then cover and refrigerate overnight. 3. Heat the cream, adding the chocolate in small pieces until it melts. Put to one side. 4. Drain the pears & dry with a paper towel. Cut off the top of the pears at the stem and make a hole in the base with a teaspoon. Warm the chocolate in a bain-marie until it has sufficient consistency to put it into an icing bag. 5. Fill the pears with the chocolate sauce and replace the tops of fhe fruit and decorate with the chopped pistachios.

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