Le Creuset and spices

I love using different spices in cooking. Their flavour takes us to different places in the world, even the most remote and exotic, without having to move from where we are.

Spices are also part of the tradition and history of our families and the place where we live. They fill our dishes with colour, aroma and flavour. Like Le Creuset products, they are passed down from generation to generation, giving our recipes and our kitchens a unique and personal touch.

Le Creuset brings us a selection of products that are ideal for enjoying spices and some recipes that will help inspire you. Enjoy!

Squid with onions

Recipe by Rafa Antonín

Ingredients (for 2 people)

• 3 medium squids
• 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
• Chili and cayenne mix
• 1 loaf of bread (optional)

Elaboration

1. Cut the onion into julienne strips and put it in a frying pan to sauté with a little oil and salt.
2. Cut the squid into slices.
3. When the onion is transparent, add the spoonful of tomato puree, the ñora, the squid, the chili and cayenne mixture and a bay leaf.
4. After 5 minutes of cooking, add the white wine until all the alcohol has evaporated. Let it cook over medium heat for 25 minutes.

Spicy cream with monkfish and vegetables

Recipe by Miquel Antoja

Ingredients (for 4 people)

• 150gr of monkfish tail
• 20gr of potato starch
• 8 mini carrots
• 2 radishes cut into thin slices
• 4 mini courgettes or 50g of courgette
• 150ml of water
• 10gr of Provencal herbs
• Salt

Spicy cream

• 450gr of celery cut into pieces
• 45gr of blanched parsley
• 35gr of coriander leaves
• 30gr onion
• 40gr lime juice
• 40gr of lemon juice
• 350gr of olive oil
• 10gr of fresh jalapeños

Elaboration

1. To prepare the spicy cream, blend all the ingredients together with 150 ml of water until you obtain a very fine and homogeneous sauce. Strain and keep in the fridge to preserve the colour.
2. Cut the vegetables to taste and blanch them lightly in plenty of water and salt. Cool them. Season with salt and pepper before serving.
3. Cut the monkfish into small cubes measuring 5 cm x 2 cm x 2 cm. Using a brush, coat the cubes with potato starch and blanch them in boiling salted water for 30 seconds. Place them on absorbent paper and coat them in the Provencal herbs passed through a fine mesh strainer.
4. Once you have adjusted the salt and white pepper, add the spicy cream to the base of the plate. Place 2 or 3 pieces of monkfish and arrange the vegetables to taste.
5. When ready to serve, lightly brown the mini courgettes in a frying pan with a drop of oil.