Hola

-----------------------Courget... stuffed shrimp-----------------------

For 4 people 
3 courgettes 
24 shrimp 
½ cup brandy 
flour 
water 
extra virgin olive oil 
salt 
parsley 

Wash the zucchini and cut into 8 pieces of 6-7 centimeters. To put it in a frying pan with oil (should punctuate rather because TAP). Pasala vacíalos a plate and leaving the base. 
Pica meat rehógala andzucchini in skillet used previously. Peel the prawns and incorporeal. Skip all along, pouring brandy and flambée. Remove from fire, stuffed courgettes and place it in a tray suitable for the oven. With the heads of shrimp, water and some branches of preparing a parsley broth. 
In another pan, put a little oil, add flour, rehoga well and add the broth gradually. Mix well until thick. It serves alittle of this sauce (velouté) on each zucchini. 
Put a little grated cheese on each and gratin in the oven for 2-3 minutes. Spend courgettes and a source Sprinkle with chopped parsley.

-----------------------Squid to the plate-------------------------...

For 4 people 
16 squid ink with their 
2 onions 
2 green peppers 
3 garlic cloves 
water 
extra virgin olive oil 
salt 

Clean wellsquid, separating the fins and tentacles (finely chopped half). Reserve inks. Riégalos squid and seasoned with a little oil and do it to the plate, 3 minutes on each side. 
Pica peppers and onions thinly. Put Poch in a skillet with a little oil. Cut the garlic in foil and incorporeal. Let Poch. When golden, add fins and tentacles chopped. Skip and served briefly in the middle of a fountain andreserve. 
Put a little oil in same skillet, add inks, give them a boil and disuélvelas well. Muddle with an electric mixer and poured the sauce. Put a pot with water to the fire, when you start boiling, blanching briefly the rest of the tentacles. 
It serves the bodies of squid on vegetables Poch and placed in the center, the tentacles scalded. Salsea with squid ink sauce.-------------------------Lamb chops with potato bravas-------------

For 4 people 
20 chops lamb 
4 potatoes 
¼ L. of mahonesa 
150 ml. tomato sauce 
Tabasco green 
extra virgin olive oil 
salt 
chopped parsley

Peel the potatoes and trocéalas to your liking. Friel in a skillet with plenty of oil. Escúrrelas, plot them on a fountain and Salala. 
Mix in a bowl, mahonesa with tomato sauce and a few dropsof Tabasco. It serves as a fallout on potatoes and passes the rest to a Salsa. 
Room and irrigates the Lamb chops with a little oil. Heat the barbecue, positioned above the chuletillas lamb and cocínalas 3-4 minutes on each side. 
At the time of removal, espolvoréalas with a little chopped parsley. Distributing the Lamb chops around the potatoes and serve.

---------------------------Rab...with peas and mushrooms----------

For 4 people 
1 rabbit 
400 gr. pea flailed 
400 gr. mushrooms or small mushrooms 
1 chives 
3 garlic cloves 
4 slices of bread 
1 cup white wine 
water 
extra virgin olive oil 
salt 
black pepper

in a skillet with a trickle of oil. 
Pica two cloves of garlic and chives and Doral in the pot quickly with a trickle of oil. When you begin to take therabbit adds color and peas. Pour the wine and a trickle of water. Put the lid and cooking (to 1) for 3-4 minutes after it starts to get out of steam. 
Open the pot and add the mushrooms clean, place the lid and let cook for 4-5 minutes after it starts to get out of steam. 
Fried slices of bread in a skillet with a jet of oil. Remove the slices to a plate with absorbent paper to remove excess oilwith garlic and úntalas. Serve the rabbit on a plate and accompanied by a slice of bread

------------------------Ribs stewed lamb--------------------------...

For 4 people 
1.5 kg of lamb ribs in pieces. 
1 tomato. 
1 onion. 
1 / 2 green pepper morrón. 
2 cloves garlic. 
150 grams of mushrooms. 
200 grams of peas. 
10-12 peppercorns. 
Pepper. 
A handful of almonds fillets. 
Salt...