Ham with pineapple

Ingredients:

• 1,5kg of ham
• 175g brown sugar
• 1kg pineapple
• 100ml. pineapple juice
• 60ml jerez
• Cloves spice

Directions:

1. Score the rind of the ham with a diamond pattern.
2. Place it in a roasting pan and cover with the sugar.
3. Coat it with the pineapple juice.
4. Pre-heat oven to 180ºC.
5. Slide the pineapple. 
6. Grill it 30min, bathing with jerez and arrange pineapple slices with cloves over the outside of the ham.
7. Slide the ham and serve ham slice with pineapple ring. 
8. You can add cheese, if you want.

And enjoy!

Castilian Garlic Soup

Ingredients:

• 100ml of olive oil
• 6 cloves garlic slices
• 30 slices white bread yesterday
• 250 grams of diced jamón
• 250 grams of diced chorizo
• 1 tablespoon spanish sweet paprika
• 8 cups of ham bones broth
• 6 eggs

 (6 persons)

Preparation:

1. Fill a pot with water to ham bone and cook for one 30 'approx.
2. Preferably in a clay pot, add oil and garlic until golden brown, then add the bread, jamón and chorizo and let stirring.
3. When bread is toasted, add the paprika  and saute for a minute. Add the ham bones broth. 
4. Beware paprika burns very fast, and burnt tastes bitter.
5. Cook for 5 minutes.
6. Then, we can frying or poaching eggs and incorporate them into every pot; or put the eggs inside of each of the pans and introduce the oven 2 minutes.

And enjoy!!

Artichokes stuffed with seafood on background spinach

Ingredients: (serves 4)

• 16 medium artichokes
• One monkfish tail
• 100 gr. shrimp
• 100 gr. mussels
• Parmesan cheese
• White sauce (Spinach coulis)
• 2 spring onions
• 2 garlic cloves
• Parsley
• Nutmeg
• 100ml white wine
• 100ml Sherry
• olive oil, pepper and salt.

Directions:

1. Peel the artichokes until almost white, cut the tail and ends. 
2. Boiling water, salt and white wine until are soft but whole.
3. Empty them with a spoon, then leave them to drain upside down on absorbent kitchen paper.
4. Heat oil in a pan and fry the spring onions in it (white part only) finely chopped. 
5. Add the garlic and chopped parsley also. 
6. Cut and add the seafood (monkfish, shrimp, mussels). Reduce seafood water and add nutmeg and sherry.

Spinach coulis:

• Boil the spinachs and drain.
• Crush with white sauce to get the fine and creamy texture.

In the dish:

• At the base of a dish will three or four tablespoons of cream spinach. 
• We will place over four stuffed artichokes, cleanly and well presented. 
• Sprinkle Parmesan cheese over artichokes and put in the oven for a few minutes.