en  el  


Sea urchins filled with rice



  • 20-30 sea urchins
  • 1 cup olive oil
  • 1 ½ cup rice
  • 1 tbs tomato purée
  • 1 ts salt
  • 1 onion and 2-3 spring onions
  • Some raisins
  • Some dill
  • 1 ½ to 2 glasses of water

Put the sea urchins in a basket and shake then until their spines break. Then scratch them with a stone or a knife in order to get nicely cleaned. With a knife take out the navels, empty the juice and keep it. Take out all the content except for the red eggs. In a pan sauté the onions with the oil, add the rice, the raisins and the dill. Add water and mix. Leave the rice to inflate and when it gets cold fill in the sea urchins with a teaspoon. Put the sea urchins in a pot with wide bottom. Add 1 cup of water, cover them and leave them to boil for 10 to 15 minutes. If we use the water of the sea urchins we will put in the rice a little salt. 


Goat in greaseproof paper


  • 1 goat thigh 1 ½ to 2 kilos
  • 1 ½ lemon
  • 2-3 lumps of garlic
  • 2 tbs salt
  • Pepper in black grains
  • 1 cup butter
  • A big piece of greaseproof paper

Clean the meat very well, wash it and leave it to drain. Add half of the lemon and season it with salt. Open hole with a pointy knife and put 2-3 grains of pepper and a piece of garlic. Coat the meat with butter. Wrap it very well in greaseproof paper and rinse it with some water. Put it on the tray and roast it for 2 to 2 ½ hours in 180 degrees. 

Black Plum conserve


  • 45 plums
  • 1 kilo sugar
  • 1 glass of water
  • ¼ ts sour acrid

Wash the plums, take off the core, put them in a bowl and cover them with sugar. Leave them all night. In the morning put them in a pot with the water and boil them until the syrup sets. In the end add the acrid melted in a ½ cup of water. Take it out of the stove and leave it to get cold, put it in vases.