members recipes

Peel and cut the vegetables into small pieces
Sauté all the vegetables into extra virgin olive oil minus the tomatoes
When the vegetables are finally soft add the tomatoes and leave to cook for 15 minutes. Season with salt and bay leaf.
Incorporate the white wine and let it reduce to stop the smell of alcohol. Add the fish stock and boiled rice and cook for 25 minutes.
Peel the seafood. Put the heads and shells on one side, and the seafood meat on another.
Sauté the heads and the shells with the rest of the extra virgin olive oil and flame with the brandy. Add everything to the pan and cook for 10 minutes.
Grind and strain the shells and heads in a food mill. Put the fire to boil again, rectify the seasoning, and add the single cream to the pan.
With a few drops of extra virgin olive oil, sauté the seafood meat and use it later as a garnish

Ingredients
Ingredients (for 4 people)

80 gr of carrots

80 gr of leeks

80 gr of onions

80 gr of rice

375 gr of ripe tomatoes

1 dl of white wine

1 liter of water or fish stock

1 dl of extra virgin olive oil

Suggestion: Use the Cornicabra variety of olive oil, which is characteristic to the D.O Montes de Toledo

300 gr of crayfish or gambas or prawns

1 dl of brandy

1 bay leaf

1 dl of single cream

250 gr of puff pastry

Salt

Method
Presentation
In individual cups, pour the cream with its garnish and spread a few drops of extra virgin olive oil over each cup. Cover the cups with a layer of puff pastry, brushed with a beaten egg, and leave everything to cook in the oven at a temperature of 200 degrees until the pastry is golden.
The Cornicabra variety of extra virgin olive oil is fruity and aromatic, with a bitter and spicy texture characteristic to exotic fruits, which combines very well with the strong flavor of seafood.