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Ingredients (4 servings):
- 1 can squid in its ink

- 200 g short grain rice
- 1 litre hot fish stock
- a few large prawns
- 1 red pepper

- 1 onion
- 3 garlic cloves
- 1 tablespoon sweet pimenton (Spanish smoked paprika)
- 4-6 tablespoons canned chopped tomatoes
- a few tablespoons extra virgin olive oil
- 1 stalk green garlic (or green onion)
- a handful of Spanish fried almonds

Preparation method:
- Chop the red pepper.

- Chop the onion.

- Chop the garlic.

- Slice the green part of the green garlic.

- Heat the olive oil and fry the chopped onions and peppers,
over medium-low heat, for about 10 minutes until caramelised.
- Add the garlic and the pimenton,
fry for another minute, stirring.
- Add the chopped tomatoes and cook for 2 minutes.

- Add the rice,
and stir to coat with the pan’s content for a few minutes.
- Add the fish stock and the canned squid with its ink.

- Cook, stirring from time to time, over low heat until the liquid is absorbed and the rice is cooked, for about 20-30 minutes.
- Meanwhile, cook the prawns in a different pot in salted water for a few minutes.
- Serve the arroz negro, while hot, topped with cooked prawns, green onion slices and a few Spanish fried almonds.


Ingredients (4 servings):
- 400 g duck hearts

- 1 head of small radicchio or half of a large one
- 250 g (a cup) arborio rice

- 50 ml extra virgin olive oil
- 50 g butter
- 50 g Parmesan cheese
- salt and freshly ground black pepper
- 1 teaspoon of dry thyme leaves
- 1 bay leaf
- 100 ml sweet white wine
- 1-1.5 l chicken stock
- 1 medium onion, I use a red onion
Preparation method:
- Cut each duck heart in two lengthwise

- Wash them under running water to remove the remaining blood clots.

- Chop the onion.

- Heat the olive oil, add the chopped onions and fry over low-medium heat for about 5 minutes until fragrant.



- Add the halved hearts, the dried thyme and bay leaf, salt and freshly ground black pepper

and keep frying over low heat about 10-15 minutes until the hearts soften and half cooked.
- Meanwhile, chop the radicchio.

- Heat up the stock and keep it hot while cooking the rice.
- Add the chopped radicchio and stir fry in the pot for another 2 minutes, until the radicchio has softened.
- Add some more olive oil and the arborio rice and fry for another minute or so.


- Add the wine and start cooking the rice, continuously stirring the pot’s content.

- When the wine is absorbed

add a ladle of stock to the pot and keep stirring until the liquid is incorporated.
keep doing it one ladle at a time until the rice is cooked but still with texture for about 15-20 minutes.

- Remove the risotto from heat and add the grated Parmesan cheese and the butter and stir them together. Season with salt and pepper to your taste if needed.

- Serve the risotto topped with chopped parsley and some more grated Parmesan cheese.

Ingredients:
- 1,5 kg goose innards and PARTS: wings, neck, gizzards, hearts, even carcass

- 3-4 medium carrots

- 2 parsley roots
- 1 parsnip root
- 1 large purple onion

- 2-3 garlic cloves
- 100 g green peas (it can be frozen or fresh)
- 100 g mushrooms

- 350 g rice
- 2-3 tablespoons goose fat
- salt, pepper, parsley leaves
Preparation method:
- Divide the goose into 6-8 parts. Rinse the goose giblets and place them in a large soup pot.

- Cover them with about 3 litres of cold water and start cooking it.
- Wash and clean thoroughly the root vegetables and dice them into larger pieces.
- When the soup starts boiling, foam it, add the root vegetables, onion, garlic, salt and some black peppercorns.
- Keep cooking over low heat until the meat is cooked.

- Filter the soup’s broth and set aside its fat.

- Dice the vegetables into bigger cubes.
- Brown these dices veggies in some goose fat for a few minutes.

- Bone the meat and cut it into bigger pieces.
- Fry the rice in goose fat until translucent, glassy like.


- Add the green peas and fill up with about a litre of the goose stock, cover and simmer over low heat.


- Fry the mushrooms and the goose parts in the goose fat.


- When the rice is cooked, add to the pot the fried cubed vegetables, the fried meat and fried mushrooms.
- Serve while hot sprinkling some chopped parsley leaves on top.