A traditional dish of squid rings, lightly battered and served with a roasted garlic and saffron aioli for dipping and a fresh salsa. Here’s what you’ll need and how to make it:

Ingredients:
– 750ml (1¼pt) olive oil, for frying
– 750ml (1¼pt) vegetable oil, for frying
– 2 large squid, cleaned and cut into rings (or defrosted frozen squid rings)
– 200ml (7fl oz) full-fat milk
– 100g (3½oz) plain flour, seasoned with salt and black pepper
– Sea salt and black pepper
– Lemon wedges, to serve

For the aioli:
– 1 garlic bulb
– 200ml (7fl oz) olive oil, plus extra for drizzling
– 3 egg yolks
– 1 tbsp Dijon mustard
– A pinch of saffron, soaked in a splash of hot water
– A squeeze of lemon juice

For the salsa:
– 1 green pepper
– ½ an onion
– 1 garlic clove
– 50ml (2fl oz) olive oil
– Zest and juice of ½ a lemon
– 4 small, dried chillies, crushed

Instructions:
1. Preheat the oven to 160°C/fan 140°C/gas 3 or heat a barbecue until hot and the coals are white.
2. For the aioli, cut the top off the garlic bulb, place it in a foil parcel, drizzle with oil and seal. Roast for 40 minutes in the oven or 10 minutes on the barbecue. Unwrap the foil, squeeze out the roasted garlic cloves, and let them cool.
3. Whisk together the egg yolks and mustard in a bowl. Slowly drizzle in the olive oil while whisking until thick. Mix in the saffron, roasted garlic, and lemon juice. Season with salt and pepper.
4. To make the salsa, finely chop the green pepper, onion, and garlic together. Mix in the olive oil, lemon zest, lemon juice, and crushed chillies. Season with salt and pepper.
5. Heat the olive oil and vegetable oil in a deep pan to 180°C (350°F). Coat the squid rings in milk, then dip them into the seasoned flour. Deep-fry in batches for 1-2 minutes until golden brown. Drain on kitchen paper and season with salt.
6. Serve the calamari with the aioli, salsa, and lemon wedges.

ASTURIAS STEAK AND CHEESE SANDWICH

This recipe takes the classic steak sandwich to the next level with two types of cheese. Here’s what you’ll need and how to make it:

Ingredients:
– 1 cucumber
– 300g (10½oz) sirloin steak
– 15cm-wide piece of bread, cut from the center of a thick bloomer loaf
– Olive oil, for drizzling
– 150g (5½oz) Manchego cheese, grated
– 2 x 50g (1¾oz) slices of Tetilla or mozzarella cheese
– 2 tbsp red pepper mayonnaise
– 1 little gem lettuce, leaves separated
– 1 tomato, sliced
– 1 large pickled onion, sliced
– Sea salt

Instructions:
1. Heat a barbecue until hot and the coals are white. Place the cucumber on the coals and cook for 3-4 minutes. Set aside to cool.
2. Generously salt the steak, then grill it on the barbecue for 3-4 minutes on each side. Remove from the barbecue and let it rest for 5 minutes before slicing.
3. Slice the bread in half horizontally and drizzle with olive oil. Toast both sides on the barbecue. Remove from the heat.
4. Place a cast-iron tray on the barbecue and add the Manchego cheese. When the cheese is golden, remove from the heat and shape it into crispy cheese crisps with the back of a knife.
5. Heat the Tetilla or mozzarella cheese slices until hot, bubbly, and stringy.
6. On the bottom half of the bread, spread the red pepper mayonnaise. Layer on the lettuce, tomato, sliced steak, Tetilla cheese, and pickled onion. Finish with the sliced cucumber and place the top half of the bread on top.
7. Slice the sandwich into servings.

ROSCOS FRITOS – DOUGHNUTS WITH STRAWBERRIES

These Spanish-style doughnuts, called Roscos Fritos, have a different texture and sweetness compared to regular doughnuts. Here’s how to make them:

Ingredients:
– 3 tbsp olive oil, plus 1.5ltr (2¾pt) for deep-frying
– 2 star anise
– 1 egg
– 3 tbsp caster sugar
– 2 tsp baking powder
– 1 tbsp anise liqueur
– 3 tbsp full-fat milk
– Zest of 1 lemon
– 200g (7oz) plain flour, plus extra for dusting
– 100g (3½oz) caster sugar
– 1 tsp ground cinnamon
– 500g (1lb 2oz) strawberries, quartered

Instructions:
1. Heat a non-stick frying pan over medium heat. Add the sugar and swirl it in the pan until it caramelizes, around 3-4 minutes. Stir in the strawberries and remove from heat.
2. In a medium saucepan, heat the deep-frying oil with the star anise to 170°C (340°F).
3. In a bowl, mix together the olive oil, egg, caster sugar, baking powder, anise liqueur, milk, and lemon zest. Gradually stir in the flour until the mixture forms a soft dough.
4. On a floured work surface, roll out the dough into six 10cm-long sausage shapes. Make a small hole at one end of each sausage, then poke the other end through it to form a circle.
5. Mix the caster sugar and cinnamon in a small bowl. Fry the doughnuts in batches for 2-3 minutes on each side until golden brown. Drain on kitchen paper and coat in the cinnamon sugar.
6. Serve the warm doughnuts with the caramelized strawberries.

TAPAS 3 WAYS

Here are three delicious tapas dishes that you can enjoy separately or together:

1. Gambas Pil Pil:
– 16 prawns, peeled
– A pinch of salt
– A pinch of chili flakes
– Rind of 1 lemon
– 1 garlic bulb, roasted
– 100ml (3½fl oz) olive oil
– A pinch of smoked paprika
– Sea salt

Instructions:
– Divide the prawns into two ovenproof dishes. Season with salt, chili flakes, lemon rind, and roasted garlic. Cover in olive oil and sprinkle with smoked paprika. Roast in the oven for 8 minutes. Serve.

2. Boquerones:
– 18 boquerones (fresh anchovies)
– 1 lemon, segmented
– 1 garlic clove
– A pinch of salt
– A few sprigs of flat-leaf parsley, chopped
– 100ml (3½fl oz) olive oil

Instructions:
– Lay the boquerones on a plate. In a pestle and mortar, pound the lemon, garlic, and salt together. Add parsley and olive oil. Spoon this mixture over the boquerones. Serve.

3. Chicken Tapas:
– 16 skin-on, bone-in chicken wings
– 50ml (2fl oz) olive oil
– 1 lemon, sliced
– 2 tbsp honey
– 1 tbsp sherry vinegar
– A few sprigs of flat-leaf parsley, chopped
– A pinch of smoked paprika

Instructions:
– Roll the chicken wings in olive oil and lemon slices. Season with salt. Roast in the oven for 20 minutes. Finish with honey, sherry vinegar, parsley, and smoked paprika. Serve.

These tapas dishes can be enjoyed separately or together, along with slices of baguette. Pair them with your favorite wine for a complete dining experience.

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