BotLuck

1. Preheat your oven to 400°F (200°C). 2. Peel and dice 4 large potatoes into small cubes. 3. Toss the diced potatoes in 2 tablespoons of olive oil, 1 teaspoon of paprika, and 2 cloves of minced garlic until evenly coated. 4. Spread the seasoned potatoes in a single layer on a baking sheet lined with parchment paper. 5. Bake in the preheated oven for 25-30 minutes, or until the potatoes are crispy and golden brown. 6. While the potatoes are baking, prepare the bravas sauce by combining 1 cup of tomato sauce, 1 teaspoon of paprika, and 1 clove of minced garlic in a small saucepan. Cook over medium heat for 5-7 minutes, stirring occasionally. 7. Once the potatoes are done baking, transfer them to a serving dish and drizzle the bravas sauce on top. 8. Serve the Patatas Bravas hot and enjoy as a delicious tapas dish or side dish. Optional: garnish with chopped parsley or a sprinkle of smoked paprika for added flavor.

1. Peel and thinly slice 2 medium-sized potatoes and 1 small onion. 2. Heat 2-3 tablespoons of olive oil in a non-stick skillet over medium heat. 3. Add the sliced potatoes and onion to the skillet and cook until the potatoes are tender, stirring occasionally, about 10-15 minutes. 4. In a separate bowl, beat 6 eggs and season with salt and pepper to taste. 5. Once the potatoes and onions are cooked, transfer them to a separate bowl and let them cool slightly. 6. Add the cooked potatoes and onions to the beaten eggs and mix well to combine. 7. Heat another tablespoon of olive oil in the skillet over medium heat. 8. Pour the egg mixture into the skillet and spread it out evenly. 9. Cook the tortilla for about 5-7 minutes, or until the edges start to set. 10. Using a spatula, gently lift the edges of the tortilla to allow any uncooked egg to flow underneath. 11. Once the bottom is set and the top is slightly runny, place a plate over the skillet and carefully flip the tortilla onto the plate. 12. Slide the tortilla back into the skillet and cook for another 3-5 minutes, or until fully cooked and slightly golden on both sides. 13. Remove the skillet from the heat and let the tortilla cool slightly before slicing and serving. 14. Enjoy your Spanish Tortilla hot or at room temperature as a delicious and satisfying meal or snack. ¡Buen provecho!

1. Start by heating a large paella pan over medium heat. Add a drizzle of olive oil. 2. Add diced chicken pieces and sliced chorizo to the pan. Cook until browned and cooked through, about 5-7 minutes. 3. Add diced onions and sliced bell peppers to the pan. Cook until softened, about 5 minutes. 4. Stir in the rice and saffron threads, making sure the rice is well coated in the oil and spices. 5. Pour in enough chicken broth to cover the rice by about an inch. Bring to a simmer and let cook for about 15 minutes, stirring occasionally. 6. Add the peas to the pan and continue to cook until the rice is tender and most of the liquid has been absorbed, about 10-15 more minutes. 7. Once the rice is cooked, remove the pan from the heat and let it sit for a few minutes before serving. 8. Garnish with fresh parsley and lemon wedges, if desired. Enjoy your delicious homemade paella!

1. Peel and devein 1 pound of shrimp, leaving the tails on for presentation. 2. Finely mince 6 cloves of garlic and chop a handful of fresh parsley. 3. Heat 1/4 cup of olive oil in a large skillet over medium heat. Add the garlic and sauté until fragrant, about 1 minute. 4. Add the shrimp to the skillet and cook until they start to turn pink, about 2 minutes per side. 5. Sprinkle in a pinch of red pepper flakes for added heat, if desired. 6. Once the shrimp are fully cooked and opaque, remove the skillet from heat. 7. Garnish with the chopped parsley and serve hot, either as an appetizer or over a bed of rice for a main course. 8. Enjoy your delicious Gambas al Ajillo!

1. Start by cleaning the octopus thoroughly under cold water, removing any excess slime and dirt. 2. Fill a large pot with water and bring to a boil. Once boiling, carefully add the octopus and reduce heat to a simmer. Cook the octopus for about 45-60 minutes, or until tender. You can test this by inserting a fork into the thickest part of the octopus – it should slide in easily. 3. While the octopus is cooking, peel and chop the potatoes into bite-sized chunks. Boil the potatoes in a separate pot of water until they are fork-tender. 4. Once the octopus is cooked, remove from the pot and let it cool slightly. Cut the octopus into small pieces, discarding the head and beak. 5. In a separate pan, heat a generous amount of olive oil over medium heat. Add the octopus pieces and potatoes, stirring to coat in the oil. 6. Sprinkle the mixture with sea salt and paprika, adjusting to taste. Cook for a few more minutes, allowing the flavors to meld together. 7. Serve the Pulpo a la Gallega hot, garnished with a drizzle of olive oil and a sprinkle of paprika. Enjoy as a delicious and flavorful Spanish dish!

1. Preheat your oven to 350°F (175°C). 2. Slice the baguette into 1-inch thick slices and place them on a baking sheet. Drizzle with olive oil and sprinkle with a pinch of salt. Bake in the oven for 10-15 minutes, or until the bread is crispy and golden brown. 3. While the bread is baking, cut the tomatoes in half and grate them over a bowl, discarding the skins. Crush the garlic cloves and mix them with the grated tomatoes. Season with a pinch of salt and a generous drizzle of olive oil. 4. Once the bread is toasted, remove it from the oven and rub each slice with a garlic clove. Spoon the tomato mixture over the top of each slice, making sure to spread it evenly. 5. Serve immediately as a delicious appetizer or side dish. Enjoy your Pan con Tomate!

1. Start by washing and drying the lettuce, tomatoes, cucumbers, and onions. Cut the lettuce into bite-sized pieces, slice the tomatoes and cucumbers, and thinly slice the onions. 2. In a large bowl, combine the lettuce, tomatoes, cucumbers, onions, and olives. Toss gently to mix the ingredients. 3. Drizzle the vinaigrette dressing over the salad. Start with a small amount and add more as needed, depending on your preference for dressing. 4. Toss the salad again to evenly coat the vegetables with the dressing. 5. Serve the Ensalada Mixta immediately as a side dish or add grilled chicken or shrimp to make it a complete meal. 6. Enjoy your fresh and flavorful Ensalada Mixta!

1. Peel and chop 1 1/2 pounds of potatoes into small cubes and place them in a pot of water. Bring the water to a boil and cook the potatoes until they are tender, about 10-15 minutes. 2. While the potatoes are cooking, peel and mince 4 cloves of garlic. In a small bowl, combine the minced garlic with 1/2 cup of olive oil, 2 tablespoons of lemon juice, and a pinch of salt. Mix well to combine. 3. Once the potatoes are cooked, drain them and let them cool slightly. Transfer the potatoes to a large bowl and pour the garlic and olive oil mixture over them. Gently toss the potatoes to coat them evenly in the alioli sauce. 4. Serve the patatas alioli warm as a side dish or appetizer. Enjoy the creamy, garlicky goodness of this Spanish-inspired dish!

1. In a medium saucepan, combine 1 cup of water, 1/2 cup of sugar, 1/2 teaspoon of salt, and 2 tablespoons of vegetable oil. Bring to a boil over medium heat. 2. Once the mixture is boiling, remove from heat and stir in 1 cup of all-purpose flour until well combined. 3. Transfer the dough to a piping bag fitted with a star tip. Heat vegetable oil in a large skillet over medium heat. 4. Pipe the dough into the hot oil, forming 6-inch long churros. Fry until golden brown and crispy, about 3-4 minutes per side. Remove from oil and drain on paper towels. 5. In a small bowl, mix together 1/4 cup of sugar and 1 teaspoon of cinnamon. Roll the churros in the cinnamon sugar mixture until well coated. 6. In a small saucepan, heat the chocolate sauce over low heat until warmed through. 7. Serve the churros with the warm chocolate sauce for dipping. Enjoy your delicious Churros con Chocolate!

1. Preheat your oven to 350°F (180°C) and grease a 9-inch (23cm) round baking dish. 2. In a food processor, pulse 1 1/2 cups of almonds until finely ground. 3. In a large mixing bowl, combine the ground almonds with 1 cup of sugar and the zest of 1 lemon. 4. Separate 4 eggs, adding the yolks to the almond mixture and setting the whites aside. 5. Mix the almond mixture until well combined. 6. In a separate bowl, beat the egg whites until stiff peaks form. 7. Gently fold the egg whites into the almond mixture until fully incorporated. 8. Pour the batter into the prepared baking dish and smooth out the top. 9. Bake in the preheated oven for 40-45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. 10. Remove from the oven and let cool completely in the dish. 11. Once cooled, carefully invert the tarta onto a serving plate. 12. Dust the top with powdered sugar and decorate with a stencil of the cross of St. James, if desired. 13. Serve slices of Tarta de Santiago with a sprinkle of powdered sugar on top. Enjoy!