dishes can be used as such. They are becoming quite popular around the world as an accompaniment with your favourite beverage.

*** COLD VEGETABLE SOUP (Gazpacho) 1 kg tomatoes 2 peppers 1 clove garlic 5 tsps oil 2 tsps vinegar 150g bread crumbs CRUSH the garlic and chopped pepper in a mortar with a little salt. Add the tomatoes which have been cut into pieces and the moistened bread crumbs. When everything has been well crushed, add olive oil little by little, stirring continuously.

When it has been absorbed, add cold water and then strain it off. Add vinegar and salt and serve very cold with croutons as accompaniment.

*** A FISH AND POTATO DISH (Viejas con papas arrugadas) 1 kg fish 1 kg potatoes 1 kg salt Seasoning: parsley, olive oil, vinegar, chili pepper FILL a pan with water and bring it to a boil. Add fish with a little bit of salt and parsley and cook until it is done. Take it out of the pan and put it on a plate to be served. Prepare the potatoes at the same time. Wash them well, but do not remove the skin. Put them in another pan and add water to cover them, together with half a kilo of salt.

Cook until the skin is wrinkled. Drain the potatoes and place them on the plate with the fish. A salad dressing is added individually to suit each taste. Usually a little chili pepper is added as well.

*** CHICKEN AND SEAFOOD PAELLA 2 garlic cloves, minced 8 tablespoons fresh parsley, chopped 1g saffron strands or 1 teaspoon powdered saffron Coarse salt 1 1(1 cup, 8 ounces) olive oil 50g (3 cup, 6 ounces) cured ham, chopped 100g (4 ounces) chorizo sausage, sliced 1 kg (2 1 pounds) chicken, cut into small pieces (about 14) 1 kg (1 pound) squid, cut into small pieces 1 kg (1 pound) halibut, cut into small pieces 1 kg (1 pound) swordfish, cut into small pieces 1 kg (1 pound) small or medium shrimp, shelled 1 medium onion, chopped 2 tomatoes, peeled and chopped 1 green pepper, chopped 1 red pepper, chopped 1 kg (1 pound) cooked small clams, in their shells 1 kg (1 pound) cooked mussels, reserve few shells for decoration 675g (3 cups, 11 pounds) short-grain rice 1 lemon 1 litre (4 cups, 13 pints) hot chicken broth 3 (3 cups, 24 ounces) hot fish broth 1 kg (1 pound) large crayfish Parsley sprigs and lemon wedges for garnish IN a small bowl or mortar, mash garlic, parsley, saffron and salt. Set aside.

Heat olive oil in paella pan with a 15-inch (40 cm) base. Add chopped ham and chorizo. Fry, stirring a few minutes. Remove to warm platter. Add chicken pieces, sprinkled with salt, and fry over high heat until golden on all sides.

Remove to warm platter. Add squid, halibut and swordfish. Sprinkle with dash of salt and fry. Remove to warm platter. Add shrimp and saute about 3 minutes, or until barely pink. Remove to warm platter. Add chopped onion, tomato and peppers. Saute until soft. Return the cooked ham, chorizo, chicken, fish and shrimp to the paella pan.

Add parsley-garlic mixture. Add cooked clams and mussels, discard any that have not opened. Stir in rice, and juice of 1 lemon. Fry for 2 or 3 minutes.

Pour over the hot chicken and fish broth, while stirring. Bring to fast boil.

Decorate with large crayfish around the edge of paella pan. Simmer for 20 minutes, without stirring. Turn off heat and shake pan lightly to prevent rice from sticking. Cover with dry towel for 10 minutes. This allows rice to absorb any excess broth. Garnish with lemon wedges and parsley sprigs before serving.

*** CHICKEN IN GARLIC SAUCE (Pollo al Ajillo) 1 dl (1 cup, 4 ounces) olive oil Approx. 11 kg (2 1 -3 pound) chicken, cut in small serving pieces Salt 1 head garlic, minus 2 cloves, minced 1 dl (1 cup, 4 ounces) water Juice of 1 lemon Few strands saffron or pinch powdered saffron, diluted and crushed in very small amount of water HEAT oil in large skillet. Add chicken pieces and cook over moderate heat until golden brown. Place chicken pieces in large, shallow casserole. Salt.

Pour off all but 4 tablespoons of oil in skillet. Saute garlic. Stir in water and bring to boil. Pour over chicken. Add lemon juice and saffron. Cook, covered, over low heat about 15 minutes or until meat is tender. Serve, spooning sauce over chicken. A light, dry red wine is suggested to accompany this dish.

*** FRESH TUNA FISH (Marmitako) 7 tablespoons olive oil 2 onions, chopped 3 garlic cloves, minced 1 kg (2 pounds) fresh tuna, in large chunks with skin and bones removed 5 tomatoes, peeled and chopped 3 pimentos, cut in strips 1 teaspoon cayenne 2 tablespoons parsley, finely chopped 2 bay leaves 1 teaspoon salt 2 dl (7 ounces) white wine 1 (2 cups, 16 ounces) fish broth water 750g (11 pounds) potatoes, in large chunks HEAT oil in large earthenware casserole and saute onion and garlic over low heat until onion is tender. Add fresh tuna, tomatoes, pimentos, cayenne, parsley and bay leaves. Season with salt. Turn carefully. Pour over the wine and fish broth. Add the amount of water needed to cover. Simmer, covered, for 1 hour. After 40 minutes, add potato chunks. Season to taste. Serve in casserole with fresh crusty white bread.

*** RED PEPPER SALAD (Ensalada de Pimentos) 2 medium red peppers, sliced in rings 1 small onion, sliced in rings 6 tablespoons olive oil 3 tablespoons white vinegar 1 garlic Clove, minced 3 tablespoons fresh parsley, minced Salt Pepper 1 head lettuce, cut in pieces 8 canned anchovies 1 hard-boiled egg, chopped PLACE pepper and onion rings in salad bowl. In small bowl combine olive oil, vinegar, garlic, parsley, salt and pepper. Pour over onions and peppers and let sit for a couple of hours. Stir once in a while. Arrange lettuce pieces on bottom of large serving plate. Pour pepper-onion mixture over. Garnish with anchovies and sprinkle with chopped egg.