Spanish cuisine

1. Spanish cuisine

2. Paella

Chicken breast (fillet) or chicken
drumstick - 800 g
Rice varieties "arborio" - 600 g
(replaced by what was at hand long grain rice)
Squid - 500 g
Mussels (without shells) - 500 g
Shrimp shrimps - 300 g
Onion - 1 pc.
Sweet pepper (color) - 2 pcs.
Tomato - 2 pcs.
Garlic - 4 teeth
Green peas - 300 g
Chicken broth - 700 ml
Saffron - 1 tsp.
Smoked paprika - 1 tsp.
Olive oil - for lubricating the frying
pan

3. Timbale of avak

1 can of canned tuna in its
own juice,
1 avocado,
1 tomato,
A bunch of arugula,
1 clove garlic,
1 teaspoon fresh lemon
juice,
Olive oil,
Salt and pepper to taste.

4. Gazpacho

Large, ripe tomatoes - 15 pieces
Cucumber - 4 pieces
Red sweet peppers - 3 pieces
Fresh garlic - 4-5 large denticles
Stale white bread, preferably with bran - 34 slices
Red onion - 1 large onion
Extra virgin olive oil - 125 ml
Sherry or red wine vinegar - 4 tbsp. L.
Large salt, preferably sea salt - 1 tbsp. L.
Parsley leaves - a small bundle
Cold water, tomato juice or red dry wine to taste

5. Hamon

6. Cheesecake

Cookies 300 gr
Butter 100 g
Cream cheese 600 gr
Cream 30-35%
Eggs 3
Sugar 150 gr

7. The lessons in my school.

8. Thank you for your attention