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The city of Santoņa is proud to present you with the richest and most exquisite recipes that you can imagine, sent in by local inhabitants.
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The tuna fish is bought fresh from the fish market.
It is taken to the plant and there, the entrails are removed, the belly separated and the tuna is diced and cooked in the cooking room in brine at 6š of salinity. The cooking time from the time it starts to boil is 1 hour.
After cooking, it is left to cool and when cold, the skin is removed and it is scraped with a knife to remove the black substance, (blood, veins...) so that it is as white as possible.
It is taken to the packing room for packaging, cut into pieces and the jars are filled. Once filled they are takent to the sealing room, olive oil is added, and they are not closed until 24 hours afterwards so that the tuna can absorb the oil. The next day they are again filled with oil and closed. The jars are cooked using the bain-marie method in the autoclave, for sterilisation.
The belly is cooked separately as it requires less cooking time. Once cooked it is cooled and put into cans (cuarto club and pandereta) for packaging. The strips of belly are separated and placed in the same way as anchovies, the cans are filled with oil and they are left for 24 hours for the oil to be absorbed, after which time they are closed and placed in a bain-marie for sterilisation.
Conservas PEÑA REY GRAN RESERVA.
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 INGREDIENTS:
- 12 Cantabrian anchovy fillets
- 1 jar of tuna belly in olive oil
- 2 red Isla peppers
- 1 red onion
- Black olives
- White wine vinegar
- Olive oil
- Salt |
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PREPARATION:
Roast the peppers with some salt and olive oil, at 180š. After roasting, peel them, cut them into strips and place them in a dish. Place the anchovy fillets and tuna bells on top of them. Add some finely-chopped onion and decorate with black olives. Prepare a vinaigrette with a pinch of salt, one part of vinegar to three parts of oil. Beat together well and use it to dress the salad.
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INGREDIENTS:
- 600grf fresh white tuna fish
- 1.5 kg potatoes
- 4 onions
- Olive oil
- Salt |
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PREPARATION:
Dice the tuna fish into pieces of approximately 1 cm, season with salt and put aside. Chop the onion finely and fry until golden, in a little oil. When the onion is browned, add the potatoes, previously cut into small pieces. Brown the potatoes and then cover with water. Add some salt and cook over medium heat until the potatoes almost almost tender. Finally, add the tuna and leave to cook, covered, for from 10 to 15 minutes.
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INGREDIENTS:
- 1 leg of kid
- 1 glass of white wine
- 1 onion
- 100gr lard
- 1 small cup of vinegar
- 1 bay leaf
- 3 cloves of garlic
- Thyme
- Some fresh of parsley
- Pepper
- Salt
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PREPARATION:
Cut the leg of the kid into large pieces and place in a dish with a sliced onion, a bay leaf, the vinegar, a little thyme, the parsley and pepper, chopped garlic and half a litre of water. Then drain, clean, spread with lard, seasons, place in an ovenproof dish and cover with brown paper. Place in the oven at a high temperature and remove after half an hour.
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INGREDIENTS:
- 1 kg of fresh cheese or curdled milk
- 350 gr. of sugar
- 125 gr. of wheat flour
- 100 gr. of butter
- 4 eggs
- The rind of a lemon
- Cinnamon
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PREPARATION:
Beat the eggs with the melted butter and sugar, ensuring there are no lumps. Add the sifted cheese, flour, cinnamon and grated lemon rind to the mixture and beat thoroughly. Pour the cream into a mould 2 or 3 cm high, previously oiled with butter and place in the oven, which has been preheated to 180šC. Cook for about 30 minutes and when the top part is brown, check the inside is cooked by inserting a toothpick, before removing from the oven.
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INGREDIENTS:
- ― kg of haricot beans
- 200 gr. of pork rib
- 200 gr. of white bacon fat
- 150 gr. of chorizo
- 2 medium potatoes
- 1 white cabbage
- 1 pig's tail
- 1 pig's ear
- 1 blood sausage with rice
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PREPARATION:
Place the beans, bacon fat, pigs ear, tail, rib and chorizo in a pot, cover with cold water and cook over low heat. Chop the cabbage finely and add to the pot after approximately one hour of cooking. Add some salt and then add the potatoes. After about 20 minutes add the blood sausage. When the beans and potatoes are done, remove from the heat and leave to stand for a few minutes before serving.
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INGREDIENTS:
- 750 gr. of beef
- 2 carrots
- 1 medium onion
- 2 cloves garlic
- 2 green peppers
- 1 slice leek
- 1 bay leaf
- 1 glass white wine
- 1 kg of potatoes
- Oil
- Salt
- Pepper
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PREPARATION:
Put some oil into a pot. When hot, add the onion and garlic, both finely chopped. After browning, add the diced meat. Brown slowly and when half-browned add the sliced carrot, the leeks the peppers cut into strips, the bay leaf and the white wine. Then add the potatoes, diced, and cover with water. Leave to cook over low heat, season to taste and when ready, remove from the heat and leave to stand.
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INGREDIENTS:
- ½ kg of chick peas from Liébana
- ½ kg blood sausage
- 200 gr. white bacon fat
- 2 fresh chorizos
- 2 eggs
- 2 potatoes
- 1 pork shin bone
- 1 cabbage
- ½ bone of jam
- Bread [not the crust]
- Fine noodles
- Pepper
- Parsley
- Oil
- Milk
- Salt
- Garlic
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PREPARATION:
Put the chick peas to soak for at least 12 hours. Put some cold water into a large pot to heat, with the blood sausage, chorizo, bacon fat and bones. When the water boils, add the chick peas and cook until tender. 30 minutes before the end of the cooking time, add the peeled potatoes and sliced cabbage and some salt. The resulting broth is then strained and set aside in a bowl to be used for a tasty noodle soup. Beat the eggs and add some parsley and sliced garlic. Add the breadcrumbs soaked in milk to this, strain and knead. With the resulting dough, make the stuffing, a series of rolls that are fried in very hot oil until brown. At the time of serving, serve the soup first, and then servethe chick peas and vegetables, pork and sliced stuffing in a separate dish.
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INGREDIENTS:
- 1 dozen medium sized squid
- 2 onions
- 2 green peppers
- Oil
- Sherry
- Salt
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PREPARATION:
Chop the onion and pepper and brown in a frying pan with oil. Clean the squid well and place them on top. Continue frying over low heat for 10 minutes, turning several times. When done, season to taste and add a little Sherry.
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INGREDIENTS:
- 1 Egg
- Flour for coating
- Olive oil 1š (1 degree)
- 1 clove of garlic
- 1 Red Onion
- ½ glass of white wine
- An spoonful of vinegar
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PREPARATION:
Lightly fry the whole anchovies, coated in flour, in a frying pan with some olive oil (without removing the spine). Dont fry them too much (leave them a little raw). In another frying pan, lightly fry the garlic and a red onion. Once brown, add the white wine and leave to thicken for a few minutes. Once the wine has been reduced, make a bed with the anchovies, cover them with a lid and immediately remove from the heat. Before serving, add a few drops of vinegar to taste.
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INGREDIENTS:
- Anchovies
- Roast peppers (in fillets)
- Flour
- Egg
- Oil
- Salt
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PREPARATION:
Clean the anchovies, remove the heads and spine. Lay the fillets in a dish, season and add the peppers in strips, cover with another lay of fillets, coat and fry. This dish can be accompanied by a salad.
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INGREDIENTS:
- 1.5 kg anchovies
- 1 Chile pepper
- 5 cloves garlic
- ¼ liter of oil
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PREPARATION:
Put some oil to heat in an earthenware dish, with the sliced garlic and a chile pepper. When the garlic is brown, remove from the oil with the pepper and put aside. Also remove the dish with oil from the heat. Coat the anchovy fillets in flour and add to the oil, which is now cool, being careful to put the skin face down, and start shaking gently from side to side until the sauce thickens. To thicken the sauce, about ten minutes of shaking is required. To make the sauce thinner, add a few drops of water and white wine. When the sauce is ready, add the garlic and pepper, boil for a few minutes and serve.
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INGREDIENTS:
- 16 anchovies
- Puff pastry
- 2 green Peppers
- 2 roast peppers
- 1 ripe tomato
- White wine
- Salt
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PREPARATION:
Make 4 squares of puff pastry, measuring about 7 cm. and bake for about 20 minutes a 200º. Leave to cool.
Cut the pepper and onion into strips and brown. When brown add the tomato, cut into strips, brown and add a little white wine
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INGREDIENTS:
- 16 anchovies
- Breadcrumbs
- Garlic
- Parsley
- Oil
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PREPARATION:
Make 4 squares of puff pastry, measuring about 7 cm. and bake for about 20 minutes at 200š. Leave to cool.
Mix the breadcrumbs, finely chopped garlic, minced parsley and some olive oil together.
Take the puff pastry and cut the top part to form a lid, put aside. Put the escalivada on the puff pastre and four anchovies, opened, season and sprinkle with the provenzal. Bake until done for4 or 5 minutes. Serve wam with the puff pastry lids.
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INGREDIENTS:
- 24 cleaned anchovy fillets
- 2 roasted red peppers
- 1 Lettuce
- 200 gr. cod
- Olive oil
- Mayonnaise
- Milk
- Garlic
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PREPARATION:
Prepare a light mayonnaise with milk and some sliced garlic. Roast the peppers and peel them. Fry the cod in olive oil and when done, flake. Fry a few slices of garlic in olive oil and drain well. Mince the parsely. Put all the above aside. Place the anchovy fillets in vinegar after seasoning and keep them there fore one to two hours. Then wash them in water, drain and put them in olive oil with some garlic (do this the day before). Terminating the dish: (serves 4) Put a pile of chopped lettuce in the centre of each plate. Lay out the cod flakes on the lettuces and around them, some strips of pepper. Add a little garlic mayonnaire. Place 6 anchovy fillets on the top, add some olive oil and finally, some sliced of fried garlic and minced parsley. Serve.
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INGREDIENTS:
(serves 4)
- 800 grs. fresh anchovies
For the stock:
- 2 large carrots
- 2 red onions
- 1 small red pepper
- Thyme
- Oregano or rosemary
- Grains of black pepper
- 1 bay leaf
- 3 sliced garlic cloves
- Apple or sherry vinegar
- White wine
- ū litre water
- Salt
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PREPARATION:
Put some olive oil (a large glassful) into a pan, add the vegetables, herbs and salt; leave to fry gently for 45 minutes. Remove half the oil and add the wine and vinegar; cook for 10 more minutes. Mash (if it is too thick, add a little more water or fish stock). Place the clean anchovy fillets in an earthenware pan with some salt, cover with the stock and cook for 5 minutes. Serve hot.
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INGREDIENTS:
- 1 dozen medium-sized cuttlefish
- 1 kg anchovies (40 to 50 units per kilo)
- 2 Cayenne peppers
- 2 sprigs parsley
- 3 cloves garlic
- Pure olive oil
- White wine
- Fish stock
- Salt
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PREPARATION:
It is advisable to choose anchovies from the North and for them not to be stored in plastic. Clean the anchovies, remove the entrails and leave the heads and spine. As you clean them, put them into a large pan, washing them with tap water. Then rinse them until the water runs clear. In a frying pan, put the sliced garlic to fry and when done, add the anchovies, a chile pepper, white wine, minced parsley, fish stock and salt to taste. Cook over low heat so that they are somewhere between fried and cooked. When ready, place on a dish and decorate.
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INGREDIENTS:
- 1 ― kg anchovies
- 1 small glass vinegar
- 2 heads garlic
- Salt
- Parsley
- Oil
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PREPARATION:
Clean the anchovies and remove the heads and entrail. Remove the spines, make two fillets for each anchoy and place in a pan, sprinkle with salt and add the vinegar. Leave them for one hour. Then add some water, until the water runs clean and all remains of blood have been removed from the anchovies. Place them on a napkin spread on the table and cover with another napkin and press down with your hand so that they dry completely. Then place them in a salad bowl in layers one on top of another, adding to each layer a spoonful of oil, a little garlic and minced parsley until you reach the final layer, when you add the oil until it floats with the garlic and parsley. Can be stored in the fridge for several days.
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INGREDIENTS:
(serves 4)
- 2 cooked tuna loins
- 2 green peppers
- 2 red peppers
- 2 onions
- 1 clove garlic
- 3 eggs
- 1 L. of pure olive oil
- 2 glasses of Río Viejo
- 3 spoonfuls of ginger
- Salt
- White Pepper
- Balsamic vinegar
- Dill
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PREPARATION:
Chop up the green pepper and red pepper, onion and garlic and fry lightly. When done, add a glass of Río Viejo and two spoonfuls of ginger and season.
TO MAKE THE MAYONNAISE:
Prepare it in the same way as a mayonnaise, beat the eggs with the oil and add half a glass of Río Viejo, 1 glass of balsamic vinegar, white pepper, salt and the ginger.
PRESENTATION:
Make a bed with the red peppers roasted and cut into strips, and place the tuna on top, lightly flaked. Add the fried vegetables, and cover with the mayonnaise. Lastly, add the minced dill. Serve warm.
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INGREDIENTS:
- 200 grs. prawns
- 200 grs. angler fish
- 200 grs. mushrooms
- 5 thick asparagus stalks
- 100 grs. spinach
- 1L. milk
- ― L. cream
- 100 grs. anchovies
- 50 grs. flour
- Olive oil
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PREPARATION:
Make a white sauce, add the prawns, angler fish, mushrooms and spinach, all finely chopped. Put the cream into a bowl with the anchovies. Leave the cream to be absorbed until it thickens. Open up the asparagus along their whole length and stuff with the filling. Cover with the creamed anchovy. Can be accompanied by a few slices of smoked salmon. Serve warm.
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INGREDIENTS:
- 200 grs. steak
- 150 grs. clams
- 2 dl. pure olive oil
- 1 clove of garlic
- 3 springs of parsley
- 1 dl. white wine
- Salt
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PREPARATION:
Cut the steak up into fillets and season. Fry the steaks lightly with the garlic, parsley, white wine, clams, meat stock and a pinch of flour to thicken the sauce. Leave to cook at low heat for 5 minutes.
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INGREDIENTS:
- 300 grs. of Angler fish
- 1 small onion
- 2 dl. of Pure olive oil
- A pinch of salt
- 4 sprigs of saffron
- 200 grs. of clams
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PREPARATION:
Finely chop the onion and place in a frying pan and fry lightly in some oil. Then add the angler fish cut into fillets, after first having been coated in flour. Brown, add the clams, white wine and saffron. Cover and cook for 5 minutes.
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INGREDIENTS:
- 12 Anchovies
- 2 roast Peppers
- 6 slices of smoked salmon
- A pinch of oregano
- 1 dl. Pure olive oil
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PREPARATION:
Make a bed with the roast peppers in a dish and add the 6 salmon twirls and the anchovies. Sprinkle wtih pure olive oil and add a pinch of oregano to taste.
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INGREDIENTS:
(serves 6)
- 6 hake rounds
- 3 cloves of garlic
- 6 spoonfuls of oil
- Salt
- Chile pepper
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PREPARATION:
In an earthenware pan that is large enough for the hake, put a little oil and when hot, add the minced garlic and chile pepper. Place the hake rounds coated in flour on top and shake the pan for two minutes. Turn the hake over and carry on shaking for two more minutes. Serve hot.
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INGREDIENTS:
- 2 kgs. Angler fish livers
- 1 onion
- 2 cloves of garlic
- 2 bay leaves
- 3 red peppers
- Chile pepper (to taste)
- Cumin seed, pepper and nutmeg
- 1 glass of white wine
- Parsley
- Oil
- 2 blood sausages
- 2 chorizos
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PREPARATION:
Clean the fish livers carefully, put to soak in water with a few slices of lemon for two or three hours and then remove all the slime, and wash several times with running water. Place in a pan in proportion to the size, covered in cold water. Heat and once it starts to boil, cook for forty-five minutes, adding the spices, garlic, onion, peppers, blood sausage and chorizos, parsley and salt. When the livers are cold, mince finely and place in an earthenware pan. Fry a finely-chopped onion with some oil (slowly) with the chile pepper and bay leaf. When the onion is tender, add a spoonful of cayenne peppper and add to the tripe. Stir, taking care that it doesn’t burn for five minutes and it will then be ready to serve.
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INGREDIENTS:
(serves 6)
- 600 grs. haricot beans (La Granja type)
- 1 carrot
- 1 onion
- 1 leek
- 1 pepper
- 1 bay leaf
- 1 spoonful of tomato paste
- 2 garlic cloves
- 100 grs. of shrimp
- 100 grs. of prawns
- 100 grs. of angler fish
- 100 grs. of Scorpion fish
- Oil
- Water
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PREPARATION:
Soak the bean in water the day before, and place in a pot with the leek, onion, pepper and bay leaf. Cover with water and when it starts to boil, add more cold water. Cook slowly until the beans are tender. Cook the fish separately with the shellfish, without its shells, and cut up to the same size as the beans. Fry the onion and garlic, and add the tomato paste. Mix with pepper, carrot and the leek cooked with the beans and mash. Add to the pot and boil. It is now ready to serve.
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