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   Spanish Omelette with Saffron
   Fish and Seafood Stock
   Homemade Style Chicken

   Saffron Pie

Spanish Omelette with Saffron
Ingredients: 300g of potatoes, 4 eggs, onion to your taste, oil, salt, and Windlass Saffron.

Preparation: Peel the potatoes and to cut them into fine slices. Fry them and half bake them so that they dont burn, add the onion also pealed and cut. Meanwhile, in an earthen bowl, beat the eggs and add them to Saffron that we have crushed with salt in the mortar. Add onion and the chips to the mixture. Let them rest a few minutes so that the potatoes absorb the aroma of Saffron. Finally, caramelise the Omelette in a frying pan with a little olive oil.

 

 

Fish and Seafood Stock
Ingredients: finely chopped onion, 1 leek, 1 carrot, small bunch of parsley, 1 ripe tomato, 1 glass white wine, 4 spoonfuls olive oil, 4 egg whites, 500g monkfish, 24 prawns, 12 unshelled raw mussels, sole and monkfish bones, salt and Molineta de Minaya saffron.

Preparation: Gently fry the vegetables in olive oil, then add sole and monkfish bones. Add crushed tomato, glass of white wine and 2 litres of water .Leave to simmer for 20 minutes before taking off the heat. Mix together 4 beaten white eggs, green stem of leek and parsley. Add previously prepared stock to the mixture and allow to simmer for 10 minutes, stirring frequently. Sieve the mixture after simmering.
Poach 500g of monkfish in small pieces together with then prawns and mussels, glass of white wine, a pinch od Molineta de Minaya saffron and glass of water. Cook for 2 minutes.

Serving Suggestion: This should be served hot in a soup tureen.

 

 

Homemade Style Chicken
Ingredients for 4 people: 1 2kg chicken cut to into pieces, 1 spoonful of vinegar, 1 garlic glove, 6 spoonfuls of oil, pepper, thyme, salt, and Windlass Saffron.

Preparation: Clean the pieces chicken thoroughly, once leaned, place them into a casserole. Roast the garlic glove and later pull the cloves off and add them to the casserole with the chicken. Add to the casserole five spoonfuls of oil and put it on the lit stove at a medium temperature. Chop the pepper, thyme, Saffron; add a little salt, vinega, and the remaining oil. Add it to the chicken while continuing to cook it until tender, while puncturing it to check for its tenderness.

 

 
   

Saffron Pie
Ingredients: 50g of yeast, 150g of butter, 1/2 litre of milk, 150g of sugar, 0.5g salt, 10g raisons, 900g of flour, 1 egg (to decorate), and 1g of Windlass.

Preparation: Crush the Saffron in a mortar and add a little milk to remove the juice thoroughly. Warm up the butter in a frying pan and put the leavening, after adding milk, the sugar, the salt, and almost all the flour; keep the rest of the flour for later. You are now able to add the raisins or you can keep them as final trimming. After making the dough, let it ferment for about half an hour. Put a little flour in the mixture and knead until having an elastic dough. Arrange the dough in a oven pan and decorate with raisins and paint with egg yolk. Warm up the oven for 10 minutes at a temperature of 200 to 250C. Cover the pie and to let cool.

 
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