Put enough water onto boil to cover the octopus in a pot with an onion.

Once it starts to boil we “shock” the octopus by the method which consists of dunking the octopus into the water and taking it out 3 times into the boiling water. This is a kind of rapid scalding so that the skin does not peel off during the rest of the boiling process.

Cooking tieme: Between 30 and 45 minutes.

Ingredients:
1Kg. Of octopus.
1Kg. Of mussels.
1 Cucumber.
1 Beetroot.
1 Lettuce.
1 Onion.
2 Carrots.
Olive Oil.
Vinegar, Salt and Cream.

Preparation:
Boil the octopus and steam the mussels. Wash the vegetables, cut and put them into a large dish. When the octopus is cold, cut it into pieces and place them together with the mussels on top of the vegetables. Season with olive oil, salt, vinegar and cream.

Canned mussels may also be used. Serve it cold.

Ingredients:
2 Kg. Of Octopus.
1 Small Onion.
Olive Oil
1 Spoonful of sweet paprika.
1 Spoonful of hot paprika and coarse Salt.

Preparation:
Bring up the water with the onion to boil. When it starts to boil dip the octopus into the water and take it out two or three times to scald it rapidly so that the skin does not come off during boiling.

Let it cook for between 30 to 45 minutes, stick a skewer to test whether it is cooked. It should be soft. Once it is cooked let it stay in the water for a further 15 minutes off the fire. Remove it from the casserole and cut it into small pieces with scissors, flavour it by sprinkling it with salt, olive oil, sweet & hoy paprika. You can vary the amount of hot paprika to taste. Serve it hot in a wooden platter preferably.

Ingredients:
1 Octopus.
6 Potatoes.
1 Onion.
Olive Oil. Sweet & hot Paprika and Sal.

Preparation:
Put the water with the onion onto heat, when it starts to boil dip the octopus in and take it out two to three times (to scald it). Let it cook for 30 to 45 minutes, when the octopus is partially boiled (15/20 minutes) the potatoes are added. After it is cooked let it stay for 15 minutes in the water it was boiled in so that will not be hard.

Chop the octopus and put it with whole potatoes into a large dish. Add thick salt, pepper and sprinkle the misture with olive oil. Serve it hot.

Ingredients:
1 Octopus.
1 Onion.
1 Sweet re Pepper.
1 Glass of dry white wine.
2 Spoonfuls of Tomato puree or three tomatoes.
Olive oil and Salt.

Preparation:
Boil the octopus partilly (15/20 minutes).The very finely chopped onion and sweet red pepper are fried lightly in a saucepan. Then add the white wine, the chopped and peeled tomatoes or tomato puree and octopus cut into eslices.

Cook over a low heat in a covered saucepan. Water may be added if it gets very dry.

Let it boil for ten minutes. Serve it hot.

Ingredients:
1 Octopus.
6 Potatoes.
6 big cloves of garlic.
¼ litre Olive Oil.
4 spoonful of Vinegra.
Sweet & hot Paprika. Salt.

Preparation:
Cook the octopus and potatoes until they are done to a turn. Then the octopus is cut into pieces and put into a large dish with the potatoes.

To make the “ajada” sauce heat the oil. The cloves of garlic are peeled and fried in the oil until they are golden brown (leave the oil off the fire slightly), then vinegar, sweet & hot paprika, (to taste), and salt are added.

Pour the “ajada” sauce over the octopus and potatoes.

Ingredients:
1 Octopus.
400 grs. Of Rice.
1 Onion.
1 Red Pepper.
3 Tomatoes.
2 Cloves of Garlic.
1 Spoonful of Sweet Paprika.
3 Spoonfuls of Cooked Peas.
Water in wich the octopus has been boiled, Olive Oil and Salt.

Preparation:
Boil the octopus partially (15/20 minutes) and chop it up. The onion and peper chopped into cubes are sauteéd in an earthenware casserole. When the onion begins to get golden brown add the chopped garlic, papprika and peeled, chopped and seeded tomatoes then let it this mixture sautée. When it is well sautéed add the rice and stir in, followed by the octopus and peas. After that pour in the water in which the octopus boiled. The amount of the water should be double the volume of rice, bring it to the boil then reduce the heat and let it cook some 20 minutes.

Season to taste. Serve it in the same casserole.

Ingredients:
1 Octopus.
1 Large breakfast cup of Tomato sauce.
2 Cloves of garlic.
1 Spoonful of chopped prasley.
1 Glass of White Wine.
1 Glas of Olive Oil.
Salt, Pepper and Rosemary.

Preparation:
Boil the octopus partially (15/20 minutes). Drain the octopus. Put oil into a fryingpan to heat and add garlic, parsley and a sprig of rosemary.

Sautée the medium-sliced octopus for ten minutes. Put everything into a casserole. Pour in some white wine and add the tomato sauce, season with salt and pepper.

Let it cook for 10 minutes aproximately, if it thickens too much add a bit of water. Serve it hot, in an eatthenware dish preferably.

Ingredients:
1 Octopus.
1 Green Pepper.
1 Red Pepper.
1 Onion.
1 Glass of Olive Oil.
½ Glass of Vinegar and Salt.

Preparation:
Cook the octopus and once it is cooked you have to let it cool, then cut it into slices and put it in a large dish. Chop the onion and the peppers into small pieces and then put them into a bowl. Add the salt, olive oil and vinegar, stir them and pour the mixture over the octopus.

Let it macerate for some hours. Serve it cold.

Ingredients:
1 Octopus.
6 Potatoes.
1 Green Pepper.
1 Red Pepper.
1 Onion.
2 Cloves of Garlic.
1 Small Tomato.
1 Bay Leaf.
¼ litre Olive Oil.
Sweet & hot paprika, Salt and Black Pepper.

Preparation:
Put the olive oil onto heat in a casserole. Once it is hot the red and green pepper, onion, garlic, peeled and seeded tomato are added, the are all very finely chopped. When the onion is golden brown add the partially boiled octopus (15 minutes) cut into slices, then the potatoe cubes, bay leaf, paprika, the salt and the pepper.

Add enough water in which the octopus was boiled to cover the ingredients, let it cook for more than 20 minutes approximtely. Serve it hot.

Ingredients (for 4 people):
800 grammes frozen cod loins.
Tomato sauce (made with 1 big onion, 4 cloves of garlic, 7 or 8 spoonfuls of oil and 1.5 kilos of ripe tomatoes or a con of crushed tomatoes.)
Mayonnaise (made with 4 yolks, 2 whites, 450 grams of oil and an extra cooked 4 yolks).
Salt.

Preparation:
Place the cod in an oven dish with the tomato sauce in the bottom. Put the dish in a pre-heated oven for 30 minutes. Meanwhile make the mayonnaise adding the 4 yolks. After the 30 minutes take out the dish and cover quickly with the mayonnaise and the yolks. Grill in the oven for a few minutes until golden. Serve.

Ingredients (for 4 people):
1 kilo frozen squid.
1 red pepper.
1 green pepper.
1 sliced tomato.
½ courgette (optional).
Carrots
1 sliced onion.
1 finely chopped garlic clove.
½ glass white wine.
½ fish stock cube.
Olive oil.
Salt and pepper.
2 glasses of water.

Preparation:
Put oil in a frying pan, heat and add the chopped garlic, stir and add the onion (1 minute) and then the rest of the vegetables, leaving them to spread out for 3 minutes. Then put in the clean squid turning them over until golden. Pour in the wine and after letting the liquid evaporate a little add the water, salt and pepper.

Cook for 10 minutes.
Note: The sauce may be enriched with ½ fish stock cube.

Ingredients:
1 kilo frozen squid.
4 medium potatoes
3 cloves of garlic.
Lemon
Salt
Oil to taste
Chopped parsley.

Preparation:
Clean the squid, remove the skin and sprinkle with the juice of a lemon. Place aside.

Wash the potatoes well and scrape until the skins are very clean, sprinkle them with salt and place in a hot oven for ¾ hour (15 minutes microwave). Then place the whole squids on the grill with salt until they are cooked. In a frying pan gently fry the finely chopped garlic until golden brown. Serve the squids whole on the dish and cut them as shown in the photo. Take the potatoes out of the oven and crush them. Mix the chopped parsley with the garlic and spread over the potatoes and squid.

Ingredients (for 4 people):
2 frozen cod loins.
4 chopped tomatoes without skin and seeds.
Virgin olive oil.
White vinegar (3 spoonfuls).
Pepper.
Juice of a lemon.
½ spoonful sugar.

Preparation:
When the cod is half defrosted cut in thin slices (as if it were ham). Then place them in a dish. In a separate bowl mix together the 3 spoonfuls of vinegar, 3 spoonfuls of lemon juice, ½ spoonful of sugar, ½ of pepper and 2 teaspoonfuls of dill. After beating with a fork pour over the cod and leave in the fridge for at least half and hour. Garnish with chopped tomato, dill, a pinch of pepper and olive oil. Serve very cold.

Ingredients (for 4 people):
1 packet of frozen prawns.
Different kinds of lettuce.
Radishes.
Virgin olive oil.
Salt .
Vinegar.
A pinch of mustard.
A pinch of white pepper.

Preparation:
Wash the lettuce and drain. Cut the radishes into slices. Defrost the prawns and fry them in a frying pan with salt and pepper. Don’t forget to drain them before!. When the oil is cool add the vinegar a pinch of sugar, salt and a pinch of mustard. Blend together and place on the salad. This dish may be garnished with some king prawns.

Ingredients (for 4 people):
8 fillets of frozen halibut, without skin.
300 grams large frozen skinned prawns.
1 large onion.
2 large green peppers.
2 large ripe tomatoes.
4 carrots.
½ glass of olive oil.
1 fish stock cube.
Salt and chopped parsley.

Preparation:
Cook the prawns and leave on one side in the water used for cooking. Place the chopped onion, oil, chopped peppers and tomatoes in a deep pan and gently cook without letting them go golden. Add the carrots, the stock cube and the water from the cooked prawns. When it reaches boiling point, place the halibut fillets.

Covering them with water if necessary and cook for 10 - 15 minutes. Then place the drained fillets on the plates (2 fillets per person). The rest of the contents of the pan should then be pureed until they have a creamy texture, which is then poured over the fish. Garnish with the peeled prawns and condiment with chopped parsley.

Ingredients (for 4 people):
1 kilo frozen halibut.
crushed tomato.
Garlic.
Onion.
100 grams peas.
200 grams clams.
Pepper.
Salt.
A pinch of sugar.
Olive oil.

Preparation:
Prepare the tomato sauce with : garlic, onion, sugar, salt, oil and crushed tomato (tinned). Blend well together in a mixer. Put the clams in water with salt so that they release the sand. Put the tomato sauce, the halibut fillets, the drained clams and the peas in a large saucepan. Cook on a low flame for about 10 minutes and serve.

Ingredients (for 4 people):
1 kilo of frozen prawns.
2 cloves of garlic.
1 chilli pepper.
Olive oil.
Salt.
Chopped parsley.

Preparation:
Fry the garlic in slices taking care not to burn them. Set them aside. In the same recipient put the prawns and the chilli pepper and cook for 5 minutes. Add the fried garlic and garnish with the parsley. Note: the chilli pepper is optional.

Ingredients (for 4 people):
½ kilo of frozen king prawns.
1 large onion.
400 grams of ripe tomatoes.
5 spoonfuls of olive oil.
½ glass rum.
2 cups of rice.
Salt and pepper.

Preparation:
Firstly grate the onion and the tomatoes. Gently fry the onion in the oil and when it is soft add the tomatoes. Cool until it is well done. Add the king prawns, season with salt and pepper and when they are cooked add the rum, light it and when the flame goes out pour over a glass of water. Cover with a lid and cook for 15 minutes, stirring occasionally. Serve very hot with white rice or creamed potatoes or chips.

Ingredients (for 4 people):
1 kilo of large frozen king prawns.
60 grams butter.
Cayenne pepper.
A glass of whisky.
A glass of single cream.
Salt.

Preparation:
After defrosting the king prawns place them whole in a frying pan with the butter and with the body touching the tail and without peeling. Cook for 2 to 3 minutes on a strong flame seasoning them and then add the whisky burning it for a few minutes until it is reduced to about 60%. Add the cream and let it cook down also.

Finally add the cayenne pepper and serve very hot. The king prawns may be accompanied with curly lettuce dressed with salt, oil and a little lemon juice. Note: the cayenne pepper may be substituted by sweet pepper.

Ingredients (for 4 people):
4 big frozen hake loins.
100 grams of bacon.
2 onions, sliced.
1 fish stock cube.
½ glass of white wine.
1 bay leaf.
Salt and pepper.

Preparation:
Defrost the hake loins, condiment with salt and pepper and wrap them in bacon slices. Then place in a pan with a little oil and cook until golden. Add ½ glass of white wine, the water and the fish stock cube followed by the garlic cloves and the slices of onion. Cover the pan with the lid and cook on a low flame for 25 minutes. Afterwards cut the wrapped fish in slices and season with salt and pepper. The loins may also be served whole.

Ingredients (for 4 people):
4 frozen hake steaks.
2 onions.
200 grams broccoli.
Salt.
Pepper.
1 bay leaf.
1 glass water.
50 cubic cms.
Cream.

Preparation:
Cook the hake in the water with the onion, bay leaf and salt. Then cook the broccoli with chopped onion in a little water with salt. Blend the broccoli in a mixer with a little of the cooking water (50 c.c.) and add the cream. Heat and season to taste. Finally serve the fish with the sauce and a little broccoli to decorate the dish. Note: should you want a heavier dish you can add steamed potatoes and for epicureans you could add a little caviar.