Le Creuset and spices

I love using different spices in the kitchen. Its flavor takes us to different parts of the world, even 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 plates with color, smell and flavor. Like Le Creuset products, they are passed down from generation to generation, giving our recipes and 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. To enjoy!

Squids with onions

Recipe by Rafa Antonín

Ingredients (for 2 people)

• 3 medium calamari
• 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 fry with a little oil and salt.
2. Cut the calamari into slices.
3. 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.
4. After 5 minutes of cooking, add the white wine until all the alcohol evaporates. Let cook over medium heat for 25 minutes.

Acipicant 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 zucchini or 50gr of zucchini
• 150ml of water
• 10g herbs de Provence
• Salt

acipitating cream

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

Elaboration

1. To prepare the acipicant 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.
2. Cut the vegetables to taste and blanch them slightly in plenty of water and salt. Cool them. Season with salt and pepper when serving.
3. 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 scald them in boiling salted water for 30 seconds. Put them on absorbent paper and coat them in the herbs de Provence passed through a fine mesh strainer.
4. Once rectified with salt and white pepper, add the icing cream at the base of the dish. Place 2 or 3 pieces of monkfish and arrange the vegetables to taste.
5. When serving, lightly brown the mini zucchini in a pan with a drop of oil.