Seared Tuna & Ajo Blanco

Baby Gem Salad, Sun Dried Tomatoes

Roasted Aubergine, Pepper sauce & Anchovy Cream

Sauté Baby Spinach, Manchego Cheese

Patatas Mojo Rojo & Mojo Verde

Tomato & Tuna Ventresca

40 days aged Rib-eye of 850gr, Tomato Salad

Txuletón

Milk-Fed Lamb Shoulder

Rice Black Pudding, Txistorra and Piquillo Peppers

Morcilla de Burgos & Txistorra

Crisp Fried Pig's Ears, Quince Aioli

Bread with Arbequina Olive Oil

Tomato, Cucumber & Tuna Ventresca Salad

Chargrilled Spanish Red Peppers, Besos & Hazelnut

40 Days Aged Rib-eye of Beef & Tximiturri

Milk Fed Lamb Sweetbreads & Capers

Stuffed Piquillo Pepper with Braised Ox Tail

Presa Ibérica Señorío de Montanera & Mojo Verde

Arroz Negro, Monkfish Tempura & Aioli

Octopus, Mojo Rojo & Baby Potatoes

Seared Tuna, Ajo Blanco & Flaked Almonds

Cuttlefish Pappardelle & Manchego Pesto

Payoyo Croquetas, Olive Picada

Piquillo Croquetas, Manchego Cheese

Pan Tomate, Cecina

Tear the stale bread into small pieces and place in a small bowl. Pour 60 ml of the cold water over the bread and let it soak for 5–10 minutes until softened.

Soak bread

In a blender or food processor, combine the blanched almonds and the garlic (use 1 small clove or 1/2 large clove depending on your tolerance). Pulse until the almonds are finely ground and resemble coarse sand.

Blend almonds and garlic

Add the softened bread (squeeze out excess water before adding) to the blender with the ground almonds. Pulse to combine into a thick paste.

Incorporate bread

With the blender running on low, slowly drizzle in 2 tbs of the olive oil to begin emulsifying. Add the remaining 240 ml cold water in a slow steady stream until the mixture becomes a smooth, creamy soup. If the texture is too thick, add up to an additional 30–60 ml water to reach a velvety, pourable consistency.

Emulsify

Add the sherry vinegar and 1 tsp fine sea salt. Blend briefly to incorporate. Taste and adjust salt or vinegar as needed. Stir in the ice cubes and blend one quick pulse to chill the soup, then remove the ice cubes. Transfer the ajo blanco to a covered container and refrigerate for at least 30 minutes (can be made up to 24 hours ahead).

Season & chill

If using garnish almonds, very lightly toast the whole almonds in a dry skillet over medium heat for 1–2 minutes until aromatic (watch carefully). Thinly slice cucumber or halve green grapes and chill until serving.

Garnish prep

Pat the tuna loin dry with paper towels. Trim any sinew. Cut into 4 equal portions (about 100 g each) or leave whole and slice after searing if preferred. Lightly brush each piece with 1 tbs olive oil and season all sides with the 1 tsp fine sea salt and the 1 tsp freshly ground black pepper. Press sesame seeds onto the outside of the tuna if using, covering one or both long faces.

Prep tuna

Heat a heavy skillet or cast-iron pan over high heat until very hot, about 2–3 minutes. The pan should be smoking slightly for a quick sear.

Heat pan

Add a thin film of neutral oil or wipe the pan with the remaining olive oil. Place each tuna portion in the pan and sear for 30–45 seconds per side for rare (bright red center). For medium-rare, sear 60–75 seconds per side. If tuna pieces are thicker than 2.5 cm (1 inch), sear edges briefly to color. Avoid overcooking — tuna is best served rare to medium-rare.

Sear tuna

Transfer seared tuna to a cutting board and let rest for 1–2 minutes. Slice thinly against the grain into 5–8 slices per portion if you left it whole, or leave as steaks if you pre-cut.

Rest and slice

Ladle 150 ml of cold ajo blanco into shallow bowls or on appetizer plates to form a smooth base (adjust amount to taste).

Plate the ajo blanco

Fan 4–6 slices of seared tuna over the center of each bowl of ajo blanco (or place one seared steak atop the soup).

Arrange tuna

Scatter the toasted whole almonds and sliced grapes or cucumber around the tuna. Drizzle each plate with 1/2 tsp extra-virgin olive oil, sprinkle microgreens or chopped chives, and finish with a pinch of flaky sea salt and a crack of black pepper to taste. Serve immediately with lemon or lime wedges on the side.

Garnish and season

This dish is best served chilled (ajo blanco) with warm, barely-seared tuna for contrast. If making ahead, keep the soup chilled and sear the tuna just before plating so it remains rare and vibrant.

Serving note

blanched almonds (skinless)

stale white bread, crusts removed

cold water

garlic cloves

extra-virgin olive oil

sherry vinegar (or white wine vinegar)

fine sea salt

ice cubes

whole almonds (for garnish, optional)

green grapes or thinly sliced cucumber (for garnish, optional)

fresh sushi-grade tuna loin

freshly ground black pepper

sesame seeds (white and/or black, optional)

lemon or lime wedges (for serving)

extra-virgin olive oil (for drizzle)

microgreens or finely chopped chives

flaky sea salt (for finishing)

freshly ground black pepper (to taste)

Trim root ends of baby gem lettuce and remove any ragged outer leaves. Rinse heads under cold water, then spin or pat dry thoroughly. Slice each head lengthwise into quarters or halves depending on size so you have firm wedges.

Prepare lettuce

If sun-dried tomatoes are oil-packed, drain excess oil (reserve 1–2 tbsp of the oil for the dressing). Coarsely chop tomatoes into 1/2-inch pieces.

Rehydrate and chop sun-dried tomatoes

Thinly slice cucumber into half-moons (about 1/8-inch thick). Thinly slice radishes. Peel and very thinly slice red onion into half-rings. Roughly chiffonade or tear basil leaves.

Prepare vegetables

In a small dry skillet over medium-low heat, toast pine nuts, stirring frequently, until golden and fragrant, 2–3 minutes. Transfer to a plate to cool to prevent burning.

Toast pine nuts

Arrange the baby gem wedges on a large platter or divide among 4 plates. Scatter chopped sun-dried tomatoes, cucumber slices, radish slices, red onion, basil, and toasted pine nuts over and between the wedges. Sprinkle crumbled feta evenly over the salad.

In a small bowl or jar combine olive oil (including 1–2 tbsp reserved oil from the sun-dried tomatoes if used), white wine vinegar, Dijon mustard, honey, minced garlic, lemon juice, salt, and black pepper. Whisk vigorously or shake until emulsified and slightly thickened. Taste and adjust seasoning — add more lemon for brightness, salt for seasoning, or honey for sweetness as needed.

Make dressing

Drizzle about half of the dressing over the arranged salads just before serving, using the rest to allow guests to add more if desired. For a composed look, spoon some dressing at the base of each wedge so it seeps into the leaves.

Dress salad

Finish with an extra pinch of freshly cracked black pepper and an optional drizzle of high-quality olive oil. Serve immediately so the baby gem wedges remain crisp.

Final garnish

baby gem lettuce

sun-dried tomatoes (oil-packed)

cucumber

radishes

red onion

fresh basil leaves

toasted pine nuts

crumbled feta cheese

olive oil (use oil from sun-dried tomatoes if oil-packed)

white wine vinegar

Dijon mustard

honey

garlic (minced)

salt

black pepper

lemon juice

Preheat the oven to 220°C (430°F). Prick the eggplants all over with a fork to prevent bursting. Rub with 3 tbs olive oil, then season evenly with 1 tsp salt and 1/2 tsp black pepper. Place on a lined baking tray and roast on the middle rack for 30–40 minutes, turning once halfway, until the skin is charred in places and the flesh is very soft.

Prepare and roast

Remove from the oven and let cool 10 minutes. Cut in half lengthwise, scoop out the flesh into a sieve or colander set over a bowl and let drain 10 minutes to remove excess liquid. Coarsely chop the drained flesh and keep warm or at room temperature while you prepare the sauces.

If you have a gas burner or grill, char whole red bell peppers directly over the flame or under the broiler, turning every few minutes until the skin is blackened all over (about 10–12 minutes). Alternatively, place on a baking sheet in the same 220°C oven for 25–30 minutes turning occasionally. Transfer peppers to a bowl and cover with plastic wrap or place in a sealed bag for 10 minutes to steam—this loosens the skin.

Char and peel peppers

Peel the skin off the peppers, remove stems, seeds and membranes. Roughly chop the flesh and place in a blender or food processor.

Add 2 cloves crushed garlic, 2 tbs extra virgin olive oil, 1 tbs sherry vinegar, 1/2 tsp smoked paprika, 1/2 tsp salt and 1/4 tsp black pepper to the blender with the peppers. Puree until smooth. Taste and adjust seasoning—add a little more vinegar if it needs brightness. If the sauce is very thick, add 1–2 tbs water to reach a spoonable consistency. Transfer to a bowl and keep warm or at room temperature.

Make the sauce

Drain anchovy fillets of excess oil (reserve a little oil if desired). In a small bowl or mini food processor combine 6 anchovy fillets, 1/2 cup creme fraiche, 1 tsp lemon juice, 1 tsp olive oil and 1/8 tsp black pepper. Blend or whisk until smooth and creamy. Taste—if too salty, add another tablespoon of creme fraiche. Adjust lemon for brightness. Keep chilled briefly if made ahead.

Blend anchovy cream

Arrange the chopped roasted aubergine on a serving platter or individual plates in a single layer or quenelle shapes. Spoon the roasted red pepper sauce in a ribbon or pool alongside/over the aubergine.

Dot or pipe the anchovy cream over the aubergine and pepper sauce in small spoonfuls. Drizzle 1 tbs extra virgin olive oil over the whole dish, sprinkle 2 tbs chopped fresh parsley, 2 tbs toasted pine nuts if using, and finish with 1/2 tsp flaky sea salt and an extra grind of black pepper.

Serve at room temperature with crusty bread or as a component of a mezze. Leftovers keep refrigerated in an airtight container for up to 3 days; bring to room temperature before serving.

eggplant (aubergine)

olive oil

red bell peppers

extra virgin olive oil

sherry vinegar (or red wine vinegar)

smoked paprika

anchovy fillets in oil

creme fraiche (or sour cream / Greek yogurt)

fresh parsley

toasted pine nuts (optional)

extra virgin olive oil (for drizzling)

flaky sea salt

Rinse the baby spinach in cold water and spin dry or pat thoroughly with paper towels. Thinly slice the garlic and finely mince the shallot. Measure out oil, butter, and seasonings so everything is ready at the stove.

Prepare ingredients

Place a large sauté pan or skillet over medium heat. Add the olive oil and unsalted butter. Heat until the butter is melted and the oil shimmers, about 1 to 2 minutes. Do not let the butter brown.

Add the sliced garlic and minced shallot to the pan. Sauté, stirring frequently, until fragrant and the garlic is just beginning to turn golden, about 1 to 1.5 minutes. If using red pepper flakes, add them now and stir for 10 seconds.

Cook aromatics

Add half the spinach to the pan and toss or stir until it begins to wilt, about 30 seconds. Add the remaining spinach in batches, stirring and turning the leaves so they all contact the hot pan. Continue cooking until all the spinach is wilted but still bright green, about 2 to 3 minutes total. Avoid overcooking; the leaves should be tender but not mushy.

Wilt the spinach

Remove the pan from heat. Sprinkle the salt, black pepper, and lemon juice over the spinach and toss to combine. Taste and adjust seasoning, adding a little more salt or lemon juice if desired.

Season and finish

Transfer the sautéed spinach to a serving platter or individual plates, pressing excess liquid out if necessary. Immediately scatter the thinly shaved or grated Manchego cheese evenly over the hot spinach so it softens and begins to melt into the leaves.

Plate and add Manchego

If using, sprinkle the toasted pine nuts or sliced almonds over the spinach for crunch, and grate a little fresh lemon zest on top for brightness.

Add optional garnishes

Serve warm as a side dish with grilled meats, roasted fish, or as part of a tapas selection. Leftovers can be refrigerated in an airtight container for up to 2 days but are best enjoyed immediately.

Serve

fresh baby spinach

unsalted butter

garlic cloves, thinly sliced

shallot, finely minced

red pepper flakes (optional)

Manchego cheese, thinly shaved or grated

toasted pine nuts or sliced almonds (optional)

fresh lemon zest (optional)

Wash potatoes thoroughly. If potatoes are larger than bite-size, halve or quarter so pieces are roughly 1–1.5 inches. Place potatoes in a saucepan and cover with cold water by about 1 inch. Add 1 tablespoon coarse sea salt. Bring to a boil over high heat, then reduce to a simmer and cook until potatoes are tender when pierced with a fork, about 12–18 minutes depending on size.

Prepare and boil

Drain potatoes in a colander and return to the still-warm pot. Shake the pot gently over low heat for 30–60 seconds to dry the surfaces lightly. Drizzle 1 tablespoon olive oil over the potatoes and toss gently to coat. Keep warm while making sauces.

If using dried ñora or guajillo peppers, place them in a heatproof bowl and cover with boiling water. Let soak 15–20 minutes until soft. Reserve 2–3 tablespoons of the soaking liquid, then drain and remove stems and seeds.

Rehydrate peppers

In a small food processor or blender combine rehydrated peppers, 2 garlic cloves, 1 teaspoon smoked paprika, 1 teaspoon ground cumin, 1 teaspoon coarse sea salt, and 2 tablespoons sherry or white wine vinegar. Pulse to form a coarse paste. With the motor running, slowly stream in 6 tablespoons extra-virgin olive oil until the sauce emulsifies and becomes glossy and pourable. If too thick, add 1–2 tablespoons reserved soaking liquid or a little water to reach a loose sauce consistency. Taste and adjust salt, smoked paprika, or vinegar as desired.

Blend mojo rojo

Transfer sauce to a small bowl and keep at room temperature. Mojo rojo can be made ahead and refrigerated for up to 3 days; bring to room temperature and stir well before serving.

Rinse cilantro and parsley and spin or pat dry. If using a jalapeño and you prefer milder sauce, remove seeds and ribs; leave them in for more heat.

Prep herbs & chile

In a food processor combine 1 cup packed cilantro leaves, 1/2 cup packed parsley leaves, 2 garlic cloves, the seeded green chile, 1/2 teaspoon ground cumin, 1.5 tablespoons sherry or white wine vinegar, and 3/4 teaspoon coarse sea salt. Pulse to chop. With the motor running, slowly pour in 6 tablespoons extra-virgin olive oil until the mixture becomes a smooth, bright green sauce. If the sauce is too thick, add 1–2 tablespoons water or vinegar to loosen. Taste and adjust salt or acidity.

Blend mojo verde

Transfer to a serving bowl. Mojo verde keeps 1–2 days refrigerated; bring to room temperature and whisk before serving.

Place warm potatoes on a serving platter. Either toss potatoes lightly with a few spoonfuls of the desired mojo (red or green) so they are coated, or serve the potatoes whole with separate bowls of mojo rojo and mojo verde for dipping.

Finish with a sprinkle of flaky sea salt and the chopped parsley or extra cilantro. Serve immediately while potatoes are warm.

small waxy potatoes (Yukon Gold or red potatoes)

coarse sea salt (for boiling)

olive oil (finishing)

dried ñora peppers or dried New Mexico/guajillo peppers, stemmed & seeded

smoked paprika (pimentón de la Vera, sweet or spicy depending on preference)

garlic cloves, peeled

sherry vinegar or white wine vinegar

ground cumin

coarse sea salt

fresh cilantro leaves (packed)

fresh flat-leaf parsley leaves (packed)

fresh green chile (mild like poblano or medium like jalapeño), seeded if desired

coarsely chopped parsley or extra cilantro

flaky sea salt (to finish)

Core and roughly chop the ripe tomatoes into 1–1.5 cm pieces. If using cherry tomatoes, halve or quarter them. Place chopped tomatoes in a large mixing bowl and gently squeeze any excess juice into the bowl to preserve flavor.

Prepare tomatoes

Thinly slice the red onion and rinse briefly in cold water if you prefer a milder onion bite; drain well. Peel, seed (if desired) and dice the cucumber into similar-sized pieces as the tomatoes. Add the onion, cucumber, and halved Kalamata olives to the bowl with the tomatoes.

Prepare other vegetables

Tear the basil leaves and chop the parsley; add them to the bowl. Open the oil-packed tuna ventresca, drain the oil into a small container (reserve for dressing if desired), and gently flake the tuna with a fork into large flakes. Add the flaked tuna to the bowl, folding gently so you keep some chunky pieces intact.

Add herbs and tuna

In a small bowl or jar, combine the sherry vinegar, Dijon mustard, lemon juice, grated garlic, and optional pinch of sugar or honey. Whisk or shake to emulsify. Slowly stream in the extra-virgin olive oil while whisking (or add to jar and shake vigorously) until the dressing is glossy and slightly thickened. Season with fine sea salt and freshly ground black pepper and taste: adjust acidity or salt to preference. If you reserved tuna oil, substitute 1 teaspoon of the olive oil with 1 teaspoon of tuna oil for extra depth.

Pour about two-thirds of the dressing over the salad ingredients and gently toss once or twice to coat, taking care not to break up the tuna too much. Reserve the remaining dressing to serve at the table.

Arrange salad on a large platter or divide among plates. Drizzle the reserved dressing and 1 tablespoon extra-virgin olive oil over the top. Scatter any remaining whole or flaked pieces of tuna gently across the salad so they remain visible.

Season with flaky sea salt and a grind of fresh black pepper. Serve with toasted crusty bread or crostini on the side for scooping. Leftovers keep well covered in the refrigerator for up to 24 hours; refresh with a little extra olive oil and lemon juice before serving if needed.