This combination of flavors is a marriage between the spiciness of the wasabi mayonnaise and mustard with the softness of the tuna belly when one method of preserving perfectly complements another.

A tasty mayonnaise recipe that we can make with the olive oil that covers the octopus is to a splash of vinegar and add little by little a splash of extra virgin olive oil, a pinch of Spanish paprika, and salt to taste. The tasty mayonnaise is ready to dip in the octopus.

STEPS

1. Pour the egg yolk into a bowl and beat it with a balloon whisk.

2. Add little by little the oil that goes with the Gueyu Mar "Pulpo a la Brasa" Octopus Chargrilled in the can and mix it until it emulsifies.

3. Add the vinegar, salt and ANTONIO ROMERO Arbequina extra virgin olive oil.

4. Place the mayonnaise, put the sliced potato on top and finally the octopus on top of the potato.

Delicious appetizer quick and easy to prepare that will surprise your guests. A traditional recipe such as the pil pil sauce with its spicy touch, is the perfect accompaniment for some hake cocochas of the best quality and served in the form of montadito.

STEPS

1. Mix in a bowl the garlic with the ANTONIO ROMERO hojiblanco extra virgin olive oil , the oil from the can and a little bit Las Hermanas hot smoked peppers flakes. Then liquidize everything.
2. Put the brioche bread in the oven at 250 degrees for 2 minutes.
3. Place the Alalunga "cocochas" hake cheeks on the bread, pour the mixture on top and finally put some Las Hermanas hot smoked peppers Las Hermanas hot smoked peppers flakes on top as a decoration.

"The espeto" is a typical dish of the cuisine of southern Spain, which consists in skewering the sardines in thin and long reeds. We prepared our version that you can prepare in an easy way and it will be a really delicious dish.

STEPS

1. Mix in a bowl the mayonnaise, the Las hermanas "pimenton" smoked sweet paprika and the oil from the can of La brujula small sardines in hot olive oil.

2. Place the sardines on a metal tray and flambé them for 3 minutes.

3. Break the Obando Gourmet Selection The dark toast into 4 pieces to place under each sardine.

4. Place the toast on the plate, spread the mayonnaise on top in a string and finally place a sardine on each piece of toast.

It is a straightforward recipe to make; the only difficulty is selecting good-quality ingredients. That is why we have chosen Gueyu Mar, one of the best brands of seafood conservas. Their squids in ink are a gastronomic marvel.

STEPS

1. In a saucepan put the oil, add the rice, saffron and salt.

2. Stir for a few minutes without browning.

3. Add the water and let it evaporate for 7 minutes.

4. Pour in a wide dish to cut the cooking of the rice.

5. Heat the fumet and cook the rice over medium heat for another seven minutes.

6. Remove from the heat and add the grated cheese and butter little by little until a creamy texture is obtained. If necessary we rectify salt and fumet.

7. While we let the rice rest. Pour the squid ink into the pan.

8. Once it is hot add the squid in the pan and heat everything together for 3 minutes and we have the recipe ready to serve.