Spanish Train

Flaming Eggs:

Heat the oil in a medium pan, add the onion and cook over a medium heat until soft and lightly golden
Add the pepper and chilli and cook for a further 2 to3 minutes
Add the tomato paste and cook , uncovered, over a low heat for 10 minutes, stirring occasionally
Transfer the tomato mixture into a shallow, ovenproof dish. Using the bowl of a soup spoon, press two hollows into the mixture to hold the eggs (one per number of servings)
One by one break each egg into the hollows
Bake in a preheated 350°F oven for 20 to 30 minutes or until the whites are set and the yolks are still soft
Sprinkle with parsley and serve immediately

Remove the heads and tentacles from squid and set bodies aside
Mince the heads and tentacles, then mix well with the ground pork (may use a food processor)
Heat about 1/2 inch of olive oil in a cassola (like a cazuela, the straight sided pottery vessel used for paella and other dishes in Spain) or large skillet and saute the onion, carrot, garlic and parsley in it until the onions are wilted
Add the pork m ixture, crumbs and half the pine nuts, mixing together well and cooking until the meat is well done
Season to taste with salt and pepper, then remove mixture from pan and drain on paper towels or in a colander
When the pork mixture is cool, lightly stuff the reserved squid bodies with it
Bake the squid in a single layer, in a preheated 350°F oven, uncovered, in a lightly oiled baking dish for about 20 minutes
Meanwhile, deglaze the cassola with the stock and wine, simmering until it is reduced by about half
While the liquid reduces, put the almonds, remaining pine nuts, chocolate and fried bread in a mortar and pound with a pestle until finely ground, then moisten with a bit of the liquid to make a thick paste (it must be fine, without grainy texture)
Add this (the above) mixture to the reduced liquid, stir in well, return to the boil and season to taste
Pour over the stuffed squid, or spoon onto serving plates and set the squid on top of the sauce
Serve and garnish

Use a large skillet with cover. Heat olive oil and brown beef in hot oil until red of meat disappears
Combine onion, green pepper, tomato, garlic, bay leaf, crushed oregano, and capers. Add to meat in skillet. Mix well and cook covered for about 10 minutes on moderate heat
Cut olives into thin rounds. Add to the meat mixture together with the vinegar, tomato sauce, burgandy wine, hot sauce (to taste), sugar and nutmeg. Stir well and cook 5 minutes, uncovered
Now add the water and mix well. Correct seasoning. If salt is needed, add it at this point (the salt released from the olives may be sufficient for your taste)
Cover the skillet and cook at low heat for approximately 30 minutes, or until most of the liquid is absorbed. If the liquid is not absorbed sufficiently at the end of 30 minutes, cook uncovered until the liquid does evaporate
Serve and garnish

Serve over long grain white rice (rice pilaf) and ripe fried plantains if available
Garnish with chopped or sprigs of fresh herbs

In a large, heavy saucepan, heat the oil until fragrant over low heat, then add the garlic, onion, bell pepper, and ham, and cook, stirring, for several minutes, until the onion is tender
Add the tomatoes, bay leaf, pimientos, and oregano, and cook until the mixture has thickened, about 10 to 15 minutes
Add the swordfish, sherry, wine, stock, salt, and saffron, stir to blend, and bring to a boil, uncovered, over high heat
Add the mussels and clams, reduce the heat to medium or low, cover, and lightly simmer for 6 to 8 minutes. Then add the lobster, shrimp, scallops, and crabmeat, and cook, covered, 5 minutes
Remove and discard any mussels or clams that do not open, correct the seasonings
Transfer the stew to a serving bowl, and serve hot, garnished with minced parsley and lime wedges (and accompanied by Arroz Amarillo)

Other seafood and shellfish can be used with, or in place of the above ingredients
Do not over cook the seafood and shellfish

Wash the cod, changing the water three or four times. Soak it overnight in water to cover. Drain
Cut the fish into 2 inch pieces. Place the pieces in cold water to cover, bring to boil, and drain well
Chop the onions and garlic and fry them, along with the drained pimentos, in olive oil. When the vegetables are tender stir in the tomato sauce, parsley and wine
Cover and simmer over very low heat for about 30 minutes. Place the cod in the sauce and simmer, uncovered, 30 to 45 minutes, or until the fish flakes easily
Serve and garnish

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