PROCEDURE:

1. Clean chicken well by rubbing it with rock salt. Rinse.
2. Preheat the oven to 300oF.
3. In an ovenproof dish, arrange the sliced potatoes evenly at the bottom. Place the chicken thighs on the potatoes, with the skin side down. Sprinkle it with salt and pepper.
4. In between and on top of the chicken pieces, put the garlic and lemon slices and parsley.
5. Pour extra virgin olive oil over the dish then the water.
6. Roast in the preheated oven, basting once in a while with the pan drippings to keep the chicken moist.
7. When the chicken is starting to turn golden brown, turn over the chicken pieces. Pour white wine over the chicken. Return to the oven and continue baking until the chicken is golden brown all over. The wine will make the skin crisp.
8. Serve the chicken as is – in the casserole dish it was baked in. The potatoes under would have absorbed the flavor of the pan drippings.

TIP:

This is a common dish in Spanish households. You can make it using any other kind of meat like lamb (Cordero Asado) but omit the lemon. 

PROCEDURE:

1. Fry in extra virgin olive oil the chopped chorizo. 
2. When fully fried, add the cooked rice.
3. Serve hot.

TIP:

Sprinkle garlic bits or fresh chopped onion tips over the fried rice

PROCEDURE:

1. Marinate beef cubes in a mixture of soy sauce, liquid seasoning, Worcestershire sauce, salt, pepper and 2 tbsp. of extra virgin olive oil.
2. In a frying pan, heat the remaining extra virgin olive oil and brown the crushed garlic. Transfer toasted garlic to a plate.
3. Put the pan on high heat and cook the marinated beef cubes. Fry the meat quickly, browning them on all sides without overcooking.
4. Transfer the Salpicao to a serving plate and top with toasted garlic. Serve hot.

TIP:  Salpicao is best eaten with garlic rice.

PROCEDURE:

1. In a frying pan, heat the pure olive oil, then fry the crushed garlic and whole chili peppers. 
2. When garlic is lightly browned, add the shrimps and parsley. Stir fry until shrimps are done. Be careful not to overcook them. Season with salt and paprika.
3. Transfer to a heatproof dish and serve while the oil is still boiling hot.

TIP:

If you want the dish to be extra spicy, slice or cut the chili peppers into halves.

PROCEDURE:

1. Dry pat your steak, and sprinkle generously with salt and pepper making sure to cover the whole steak.
2. Pour 1 tbsp. of pure olive oil in your hot skillet. Once oil is ready, slowly lay the rib-eye and cook 1 side until deeply browned for about 5 minutes.
3. Turn and flip steak, searing the other side until equally browned for also 5 minutes. Add in butter, garlic and thyme on the side of your skillet. Baste the bubbling butter on the steak with a spoon. 
4. Sear sides, and when browned, remove from heat.
5. Let the steak rest for 10 minutes. Slice against the grain and serve with the garlic butter and thyme.