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Cantabria is famous for the excellent quality of its local produce: from its cheeses and the best selection of meats and canned foods, to its famous fish and seafood which are caught in the Cantabrian Sea.
| Cantabria occupies the central northern part of the peninsula, it has landscapes and ecosystems that are home to the most delicious produce of land and sea.
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Quesos de Cantabria
Liébana |
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Sobaos Pasiegos
Valles Pasiegos |
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Anchoas del Cantábrico
Santoña |
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Ingredients for 6 people:
400 g. of haricot beans, 300 g. of marinated rib, 100 g. of streaky bacon, 100g. of salt pork, 100 g. chorizo sausage, 100 g. black pudding, 1 kg. cabbage, 100 g. pig's ear, 1 onion, 1 clove of garlic, paprika, olive oil for frying, salt. |
Preparation:
Leave the beans to soak overnight. Heat the water in a pot; when it comes to the boil, add the beans and cook on a low heat, adding water if required and allow stock to thicken. Add the ribs and pig's ear half way through cooking. Cook the cabbage separately and add the bacon, black pudding and chorizo sausage. Fry the chopped onion, garlic and paprika and season to taste. |
Presentation:
Add the fried onion, garlic and paprika to the cabbage. Serve the beans very hot with the cabbage, chorizo sausage and black pudding. |
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Ingredients:
600 g. small squids, 2 onions, 2 green peppers, 2 ripe tomatoes, 3 cloves of garlic, 2 sprigs of parsley, pepper, 20 g. breadcrumbs, 1 glass white wine, oil, salt. |
Preparation:
Clean the squid, taking care not to moisten them too much. Sprinkle the peeled, crushed garlic on top. Leave to marinate in the fridge for 8 hours. Place the squid in an earthenware casserole dish and sprinkle the chopped onions, green peppers, parsley and peeled, grated and seeded tomatoes on top. Season, sprinkle in the breadcrumbs and pour on the oil. Leave to cook on a very low heat, stirring occasionally to mix the ingredients together well. Add the white wine when half cooked. When the squid is tender, remove from heat and leave before serving. |
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| Cooking time: 35 minutes approx. |
Ingredients for 4 people:
1/2 kg of small fresh anchovies, 1 medium-sized onion, 4 cloves of garlic, 2 sprigs of parsley, 2 spoonfuls of tomato sauce, ground black pepper, 8 spoonfuls oil, salt. |
Preparation:
Put the oil in an earthenware casserole dish and fry the finely chopped onion. When tender, add the crushed garlic. Fillet and season the anchovies and add them to the casserole. Add the tomato sauce, chopped parsley and a pinch of ground black pepper. Cover the casserole and simmer for five minutes, stirring occasionally. |
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| Cooking time: less than 30 minutes |
Ingredients for 4 people:
1/2 kg of small fresh anchovies, 1 medium-sized onion, 4 cloves of garlic, 2 sprigs of parsley, 2 spoonfuls of tomato sauce, ground black pepper, 8 spoonfuls oil, salt.
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Preparation:
Put the cheese and white wine in a frying pan on a low heat, without oil. Add the cream and the pepper and continue cooking until the sauce is well blended. Put the oil in another frying pan and fry the meat. Season. Put the meat on a plate and serve while the sauce is very hot. |
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Ingredients for 4 people:
4 200-g. hake fillets, 4 cloves of garlic, olive oil, 16 clams, 1 tin of asparagus, chopped parsley, flour
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Ingredients for 6 people:
1 kg. of cow's milk cream cheese, 4 eggs, 100 g. butter, 100 g. flour, 250 g. sugar, grated rind of half a lemon, powdered cinnamon.
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Preparation:
Beat the eggs with the sugar and melted butter. Mince the cheese with the lemon rind and a little powdered cinnamon. Add the eggs to the mixture and stir until an even mixture is obtained. Gradually add the flour, kneading by hand. When all the flour has been added, pour the mixture into a cake dish (no higher than 3 cm). Place in a preheated oven at 200º C for 30 minutes, until the surface has browned and the dough has set. |
Presentation:
Serve in the cake dish |
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