Chef Isabel
Almejas a la Sidra
Asturias opens clams in tart natural cider over a slow onion and garlic sofrito, making a bright, briny sauce that asks for bread and rewards one rule: lift each clam as it opens.
Recipe Archive
Main Dishes
Main dishes anchor the meal. This category gathers poultry, seafood, meat, pasta, grains, and plant-forward recipes with clear methods and satisfying structure.
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Recipes
Chef Isabel
Almejas en Salsa Verde
Almejas en salsa verde belong to the Basque coast: briny clams, garlic, parsley and txakoli in a pale green sauce that thickens when you shake the cazuela, never when you fuss with a spoon.
Chef Isabel
Calamares en su Salsa Gaditanos
Cádiz squid in its own rich sauce, where a dark, sweet sofrito and a patient simmer turn simple rings and tentacles tender enough to cut with bread.
Chef Isabel
Calamares Rellenos a la Mallorquina
On Mallorca, tender squid bodies carry pork, their own tentacles, pine nuts and raisins, then braise in tomato and brandy sauce. Fill them loosely, pin them shut, and they won't split.
Chef Isabel
Chipirones Encebollados
Basque coast baby squid buried under slow-cooked onions, white wine, and sweet pimentón, glossy and tender from one pan. Take the onions past gold and the whole dish finds its depth.
Chef Isabel
Habas con Chocos
Habas con chocos is Huelva's coast and fields in one pot: Atlantic cuttlefish braised tender with spring fava beans, white wine, garlic, and pimentón, with the beans added late so they stay green and silky.
Chef Isabel
Mandonguilles amb Sípia
Catalonia puts sea and mountain in one cazuela: browned pork and beef meatballs, tender cuttlefish, a patient sofregit, and almond picada making one deep, glossy sauce.
Chef Isabel
Mejillones a la Marinera
Mejillones a la marinera are Galicia in a cazuela: mussels opened with onion, garlic, bay, dry white wine and pimentón, their liquor strained and reduced into the sauce bread is waiting for.
Chef Isabel
Papas con Choco Gaditanas
Papas con choco is Cádiz cocina de cuchara: cuttlefish, cracked potatoes, and a slow tomato sofrito, cooked until the rough potato edges surrender enough starch to bind every spoonful.
Chef Isabel
Pulpo Encebollado Gallego
Galicia turns octopus into proper spoon-and-bread food here, folding tender pieces through onions cooked dark gold with garlic, pimentón, and white wine, then laying the lot over potatoes.
Chef Isabel
Sepia a la Plancha con Allioli
On the Catalan coast, scored cuttlefish meets a fiercely hot plancha, then comes to the table with raw-garlic allioli, parsley, and lemon. Dry it well, crowd nothing, and the edges will color.
Chef Isabel
Sepia con Guisantes (Sèpia amb Pèsols)
On the Catalan coast, cuttlefish and sweet peas meet a dark sofregit and an almond picada; a quiet, steady braise turns the sepia tender and leaves enough glossy sauce for bread.
Chef Isabel
Sepia en Amarillo
Cádiz cooks cuttlefish with potatoes in a saffron-yellow sauce, its body coming from a majado of fried bread, garlic, and almonds. Pound it smooth and let the pot simmer gently until the sepia yields.
Chef Isabel
Alboronía Andaluza
Alboronía is Andalucía's old pumpkin and aubergine stew, deepened with tomato, pimentón, and cumin, then cooked without hurry until the vegetables settle into a glossy, sweet, spoon-soft whole.
Chef Isabel
Migas Extremeñas
Migas Extremeñas are Extremadura's shepherd's pan: day-old bread dampened overnight, then worked in olive oil with garlic, panceta, chorizo, and pimentón until every crumb is loose, golden, and tender within.
Chef Isabel
Migas Manchegas
La Mancha turns yesterday's bread into a proper meal: loose golden crumbs rich with garlic, panceta, and chorizo, eaten with cool sweet grapes that cut through every salty mouthful.
Chef Isabel
Pisto Manchego
Pisto Manchego is La Mancha in a pan: summer tomato, green pepper, red pepper, onion, and courgette, cooked separately until sweet, then joined so each piece keeps its shape in the thick sauce.
Chef Isabel
Caldereta de Venado Extremeña
Extremadura’s hunting-pot stew turns wine-marinated venison, a dark, patient sofrito, peppers, and broken potatoes into deep cocina de cuchara that asks for low heat and tastes better tomorrow.
Chef Isabel
Civet de Liebre Catalán
Catalonia's dark hare civet braises game slowly in red wine, then binds the sauce with blood and a nutty picada. Keep the final heat gentle and it turns glossy, never grainy.
Chef Isabel
Civet de Senglar de la Conca de Barberà
The mountain civet of Catalonia’s Conca de Barberà, where wine softens the wild boar, autumn mushrooms and chestnuts fill the pot, and blood added gently at the end gives the sauce its dark, silken body.
Chef Isabel
Codornices al Ajillo (Garlic Quail)
Castilla-La Mancha puts small game straight in the pan: quail scented with garlic and parsley, browned hard, then finished briefly with white wine and lemon so the meat stays juicy.
Chef Isabel
Codornices en Escabeche
In the Ebro lands of Aragón and Navarra, browned quail rests in a fragrant escabeche of olive oil, wine vinegar, garlic, bay, onion, and carrot, then grows better overnight.
Chef Isabel
Codornices Estofadas Navarras
Navarra's little birds are browned, then braised over a patient onion, carrot, and pepper sofrito with bay and dry white wine until the meat yields and the sauce shines.
Chef Isabel
Conejo a la Cazadora Manchego
La Mancha's rabbit is browned and braised with white wine, mushrooms, and a slow tomato-onion sofrito. Cook that base until dark, sweet, and nearly dry, and the sauce takes care of itself.
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