I love using different spices in cooking. Their flavor takes us to different places around the world, even the most remote and exotic, without needing to move from where we are.
In addition, spices are part of the tradition and history of our families and of the place where we live. They fill our plates with color, aroma, and flavor. Like Le Creuset products, they are passed down from generation to generation, bringing a unique and personal touch to our recipes and our kitchens.
Le Creuset brings us a selection of products ideal for enjoying spices and some recipes to help inspire you. Enjoy!
Squid with onions
Recipe by Rafa Antonín
Ingredients (for 2 people)
- 3 medium squid
- 3 medium onions
- 1 tablespoon of tomato purée
- 1 teaspoon of ñora purée
- 2 cups of vegetable stock
- 1/2 cup of dry white wine
- 1/2 cup of olive oil
- Chili and cayenne mix
- 1 loaf of bread (optional)
Preparation
- Cut the onion into julienne strips and put it in a frying pan to soften with a little oil and salt.
- Cut the squid into rings.
- When the onion is translucent, add the tablespoon of tomato purée, the ñora purée, the squid, the chili and cayenne mix, and a bay leaf.
- After 5 minutes of cooking, add the white wine until all the alcohol has evaporated. Let it simmer 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 baby carrots
- 2 radishes cut into thin slices
- 4 mini zucchini or 50gr of zucchini
- 150ml of water
- 10gr of Provence herbs
- Salt
Spicy cream
- 450gr of celery, cut into pieces
- 45gr of blanched parsley
- 35gr of cilantro leaves
- 30gr of onion
- 40gr of lime juice
- 40gr of lemon juice
- 350gr of olive oil
- 10gr of fresh jalapeños
Preparation
- To make the spicy cream, blend all the ingredients together with the 150 ml of water until you get a very smooth, even sauce. Strain and set aside in the fridge to preserve the color.
- Cut the vegetables to taste and blanch them lightly in plenty of salted water. Cool them down. Season with salt and pepper before serving.
- Cut the monkfish into small 5 cm x 2 cm x 2 cm cubes. 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 Provence herbs, passed through a very fine mesh sieve.
- Once adjusted for 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.
- Just before serving, lightly brown the mini zucchini in a frying pan with a drop of oil.
