Le Creuset and spices
I love using different spices in the kitchen. Its flavor takes us to different places in the world, even to the most remote and exotic, without having to move from where we are.
In addition, spices are part of the tradition and history of our families and the place where we live. They fill our dishes with colour, smell and flavour. Like Le Creuset products, they pass from generation to generation, giving our recipes and kitchens a unique and personal touch.
Le Creuset brings us a selection of ideal products to enjoy spices and some recipes that will help you get inspired. To enjoy!
Squids with onions
Recipe by Rafa Antonin
Ingredients (for 2 people)
- 3 medium squid
- 3 medium onions
- 1 tablespoon tomato puree
- 1 small spoon of ñora puree
- 2 glasses of vegetable broth
- 1/2 glass of dry white wine
- 1/2 glass of olive oil
- Mix of chillies and cayenne
- 1 loaf of bread (optional)
- Julienne the onion and put it in a frying pan with a little oil and salt.
- Cut the squid into slices.
- When the onion is transparent, add the tablespoon of tomato puree, the ñora puree, the squid, the chili and cayenne mixture and a bay leaf.
- After 5 minutes of cooking, add the white wine until all the alcohol evaporates. Let cook over medium heat for 25 minutes.
Acipicante cream with monkfish and vegetables
Recipe by Miquel Antoja
Ingredients (for 4 people)
- 150gr of monkfish tail
- 20g of potato starch
- 8 baby carrots
- 2 radishes cut into thin slices
- 4 mini courgettes or 50gr of courgette
- 150ml of water
- 10g herbs de Provence
- 450gr of celery cut into pieces
- 45gr of scalded parsley
- 35g coriander leaves
- 30gr of onion
- 40g of lime juice
- 40g of lemon juice
- 350gr of olive oil
- 10g of fresh jalapeños
- To prepare the acipicante cream, blend all the ingredients together with the 150 ml of water until you get a very fine and homogeneous sauce. Strain and reserve cold to preserve the color.
- Cut the vegetables to taste and blanch them lightly in plenty of water and salt. Chill them. Salt and pepper when serving.
- Cut the monkfish into small cubes of 5 cm x 2 cm x 2 cm. With the help of a brush, paint the cubes with potato starch and blanch them in boiling salted water for 30 seconds. Put them on an absorbent paper and coat them in the herbs de Provence passed through a very fine mesh strainer.
- Once rectified with salt and white pepper, add the acipicante cream to the base of the dish. Place 2 or 3 pieces of monkfish and arrange the vegetables to taste.
- At the time of serving, lightly brown the mini courgettes in a pan with a drop of oil.