Lentil stew with Dulse seaweed

A typical Galician dish with a twist

SERVES 4

For the pastry:
400g lentils, ideally Spanish pardina
150g squash
125g pancetta or streaky bacon, finely diced
1 chorizo, finely diced
150g onion, chopped
120g carrots, chopped
25g Dulse seaweed
2l water
600g potatoes, cut into small chunks
2tbsp. olive oil
4 cloves of garlic, chopped

In a large pan over medium heat, place the lentils, squash, pancetta, chorizo, onion, carrots and seaweed and cover with water. After 15m., add the potatoes in small pieces. Allow to boil for another 25m., topping up with more water if necessary. Meanwhile, in a frying pan, fry the garlic in the olive oil until light brown. Move it away from heat, and once cool, scatter over the stew.

Let us know how it goes!!Recipe by Antonio Muinos

Wakame, Kombu & Dulse seaweed empanada with cockles

A typical Galician dish with a twist

SERVES 4

For the pastry:
900g Wheat Flour
1 tbsp. olive oil
4 potatoes
330ml beer
3 eggs
1 pinch salt

For the filling:
6 onions, chopped
80g. Dried Wakame seaweed, roughly chopped
80g. Dried Kombu seaweed, roughly chopped
80g. Dried Dulse seaweed, roughly chopped
3 cans of natural cockles with Kombu sugar seaweed
1 tbsp. olive oil

Place the seaweed in a bowl of water with a bit of salt. Preheat oven to 200c/ gas 6. Place the flour in a bowl and make a hole in the middle. Add salt, olive oil, been and 2 beaten eggs. Knead the dough until soft and not too sticky, adding more flour if necessary. Cover and leave in a dry, warm place for half an hour. Meanwhile, prepare the filling. Fry the chopped onion until soft, before adding all the seaweed. Cook for a further 15m. and allow to cool before using.

Divide the dough into two parts. Flatten both parts with a rolling pin, placing one in a rectangular oven tray (around 35cm x 20cm). Spread the filling on the dough and place the strained cockles on the top. Put the other part of the dough on top pinch the edges tightly. Beat the remaining egg and brush it over the pie. Prick with a fork so that the air can escape during cooking. Cook for 35-40m. until golden.

Open a glass of Albarino wine and enjoy it!

Recipe by Antonio Muinos