I love using different spices in cooking. Their flavors take us to different places in the world, even the most remote and exotic, without having to move from where we are.
Also, spices are part of the tradition and history of our families and the place where we live. They fill our dishes with color, aroma and flavor. Like Le Creuset products, they are passed down from generation to generation, adding a unique and personal touch to our recipes and kitchens.
Le Creuset brings us a selection of products 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 squid
- 3 medium onions
- 1 tablespoon of tomato purée
- 1 teaspoon of ñora purée
- 2 cups of vegetable broth
- 1/2 cup dry white wine
- 1/2 cup olive oil
- Mix of chilis and cayenne
- 1 loaf of bread (optional)
Preparation
- Cut the onion into julienne strips and put it in a 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 mix of chilis and cayenne and a bay leaf.
- After 5 minutes of cooking, add the white wine until all the alcohol has evaporated. Let simmer over medium heat for 25 minutes.
Acid-spicy cream with monkfish and little vegetables
Recipe by Miquel Antoja
Ingredients (for 4 people)
- 150gr monkfish tail
- 20gr potato starch
- 8 baby carrots
- 2 radishes thinly sliced
- 4 baby zucchinis or 50gr zucchini
- 150ml water
- 10gr Herbes de Provence
- Salt
Acid-spicy cream
- 450gr celery cut into pieces
- 45gr blanched parsley
- 35gr cilantro leaves
- 30gr onion
- 40gr lime juice
- 40gr lemon juice
- 350gr olive oil
- 10gr fresh jalapeños
Preparation
- To prepare the acid-spicy cream, blend all the ingredients together with the 150 ml of water until you obtain a very smooth and homogeneous sauce. Strain and keep chilled to preserve the color.
- Cut the little vegetables as desired and blanch them briefly in plenty of salted water. Chill them. Season with salt and pepper when serving.
- Cut the monkfish into small cubes of 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 Herbes de Provence passed through a very fine mesh sieve.
- Once the salt and white pepper are adjusted, add the acid-spicy cream to the base of the plate. Place 2 or 3 pieces of monkfish and arrange the vegetables as desired.
- At serving time, lightly brown the baby zucchinis in a pan with a drop of oil.
