Ingredients

• 1/3 cup flour, for dredging
• 1 teaspoon coarse sea salt
• 1/2 teaspoon freshly ground black pepper
• 6 tablespoons extra virgin olive oil, divided use
• 1 pound hake fillet, skinned, cut into 1” strips
• 3 garlic cloves, smashed
• 1 red onion, sliced crosswise, then separated into rings
• 2 carrots, peeled and cut into 3-inch matchsticks
• 2 red or yellow bell peppers, seeded and cut into thin strips
• 1 cup sherry vinegar, preferably Pedro Ximénez 1 jalapeño, sliced in thin rings
• 2 bay leaves
• Optional: 1/4 cup roughly chopped cilantro

Directions

Step 1

In a pie plate, whisk together the flour, salt, and pepper. Place next to your stovetop. Heat a large skillet or frying pan over medium-high heat. When hot, add 3 tablespoons olive oil. Working one piece at a time, coat both sides of the fish in the flour mixture, shake off any excess, and carefully place in the hot pan. Flip the pieces after 2 minutes and brown on the other side. Transfer the fish to large baking dish, preferably one with a lid.

Step 2

Add another 2 tablespoons olive oil to the pan along with the garlic; let the garlic cook for 2 minutes to infuse the oil, then add all the vegetables. Sauté until they begin to soften, about 5 minutes. Add the vinegar, bay leaves, and sliced jalapeño and simmer for 5 minutes. Pour the entire contents of the pan over the fish and drizzle with the remaining tablespoon olive oil. Cool to room temperature, cover, and refrigerate from 3 to 12 hours. Remove the bay leaves and garnish with the cilantro, if desired, before serving at room temperature.

Ingredients

For the rice:

• 3 tablespoons extra virgin olive oil, plus more for the pot
• 1 medium onion, finely chopped
• 1 red bell pepper, finely diced
• 2 garlic cloves, finely chopped
• 2 cups long-grain rice
• 4 cups homemade or best-quality low-sodium store-bought chicken broth
• 1 cup diced tomatoes from a 14-ounce can, plus all the liquid from the can
• 1 teaspoon ground cumin
• 1/2 teaspoon sweet paprika
• 1 teaspoon chili powder
• 1/2 teaspoon fine sea salt
• 1 cup fresh shelled peas, steamed

For the shrimp:

• 4 tablespoons extra virgin olive oil
• 2 garlic cloves, minced
• 1 teaspoon pimentón or sweet paprika, depending on taste
• 2 pounds shrimp, shelled and deveined
• 1/2 teaspoon crushed red pepper flakes
• 1 tablespoon chopped fresh parsley

Directions

Step 1

Lightly brush a large Dutch oven with olive oil and place over medium-high heat. When hot, add the 3 tablespoons olive oil, onions, bell peppers, and garlic. Stir together and sauté for 2 minutes. Add the rice and toast it for about 3 to 4 minutes, stirring constantly.

Step 2

Add the broth, tomatoes, their liquid, and all the spices; stir well. Bring to a boil, stirring often, then lower the heat to a simmer. Cover the pot and cook at a gentle simmer for 25 minutes. If rice is not quite tender or liquid hasn’t been fully absorbed, cook for 2 to 4 minutes longer.

Step 3

Toward the end of the cooking time for the rice, prepare the shrimp. Heat a large skillet. When hot, add the olive oil, garlic, pimentón or paprika, and red pepper flakes. Sauté for 2 minutes, just until the garlic is translucent but not brown. Add the shrimp in one layer (you may need to do this in batches). Cook 2 minutes, then flip the shrimp and cook until opaque. Sprinkle on the parsley.

Step 4

When the rice is done, stir in the peas and allow to rest, covered, for 5 minutes. Fluff with a fork, then plate. Top each serving with equal amounts of shrimp.

Ingredients

For the sauce:

• 1/2 cup mayonnaise
• 2 tablespoons finely diced red or Spanish onion
• 1 large garlic clove, finely minced
• 1 tablespoon sherry vinegar, preferably Pedro Ximénez, or red wine vinegar
• 1 tablespoon minced fresh flat-leaf parsley
• 2 teaspoons ketchup or your favorite barbecue sauce
• 1 teaspoon sugar
• Salt and freshly ground black pepper

For the burgers:

• 1 1/2 pounds ground pork, chilled
• 1 tablespoon pimentón
• 1 1/2 teaspoons coarse sea salt
• 1 teaspoon freshly ground black pepper
• 4 tablespoons plus 1 teaspoon extra virgin olive oil, divided use
• 4 thin slices serrano ham or prosciutto
• 4 crusty hamburger rolls, split
• 1 cup shredded Manchego cheese or 4 slices of your favorite melting cheese
• Torn lettuce
• 1 small red onion, thinly sliced crosswise into rings
• Dill or sweet pickle chips (optional)

Directions

Step 1

In a small bowl, combine the mayonnaise, onion, garlic, vinegar, parsley, ketchup, and sugar. Season to taste with salt and pepper. Set aside or cover and refrigerate if not using immediately.

Step 2

In a mixing bowl, combine the ground pork, pimentón, salt, and pepper. Wet your hands with a teaspoon olive oil, then form the seasoned pork into four patties, each about 3/4 inch thick.

Step 3

Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil. Add the ham slices to the pan in a single layer and fry until crisp, 1 to 2 minutes. Transfer to paper towels. Add another 1 or 2 tablespoons olive oil to the pan. Arrange the buns, cut sides down, in the skillet, four halves at a time. Toast until golden brown. Set aside.

Step 4

Add the final tablespoon of olive oil to the skillet. Arrange the burgers in the skillet and cook, turning once, until the internal temperature reaches 160°F on an instant-read thermometer, about 4 minutes per side. Sprinkle one quarter of the shredded Manchego (1/4 cup) on each burger after turning; the heat should melt the cheese.

Step 5

Assemble the burgers: Spread the sauce on the top and bottom halves of the buns. Arrange lettuce on the bottom halves of the buns. Top with a burger, a slice of ham, then red onion rings and pickles, if desired. Finish with the top halves of the buns. Serve immediately.