6 dinners so you don't have to think this week

6 dinners so you don't have to think this week

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Do not waste a minute of your precious vacation time thinking about what you are going to do for dinner (or lunch) this week. Have everything planned with These 6 dishes that we recommend.

There are recipes for fish, meat and even a delicious Italian frittata.

You just have to start making the shopping list.

Grilled Pulpitos

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INGREDIENTS (4 people):- 1 kg of pulpits
- 1 lemon
- 3 or 4 bay leaves
- 1 sprig of thyme
- Olive oil
- Salt
- Pepper

Clean the pulpits under a stream of water to remove remains of sand and stones. Remove the viscera and cut so that only the tentacle crown remains.

Place the pulpits in a bowl, Olive oil, the juice of a lemon, the peels of the squeezed lemon, the bay leaves and thyme and pepper. Cover and store in the refrigerator and marinate overnight or at least 6 hours.

Put on the grill When it's very hot. Flip every minute until the tips are toasted.

Tenderloin with sweet potatoes

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INGREDIENTS (4 people):
- 1/2 kg sweet potatoes
- 1 cup of flour
- 4 eggs
- 1/4 cup milk
- 8 slices of pork loin
- 2 butter spoons
- 3 cups of breadcrumbs or panko
- 200 g of cheddar cheese
- Sunflower oil

Peel the sweet potatoes. Put a casserole with water to the fire. Cook the sweet potatoes in it until they are soft. Crush the sweet potatoes with a fork and add the milk and butter until mashed. Add a little salt; Reserve.

Put on each slice of pork another cheedar cheese. Cover with sweet potato puree until you see the cheese. Sprinkle with flour.

Beat the eggs. Bread the slices by passing them first through the egg, until completely submerged, and then through the panko or breadcrumbs. Put a pan on the fire with oil and, when hot, put the pork slices with the sweet potato side up. Leave a few minutes and turn around. Cut into 2 cm strips and serve.

Italian Frittata

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INGREDIENTS (4 people):- 2 eggplants
- 2 red peppers
- 6 eggs
- 50 g grated Parmesan cheese
- 100 g of semi-cured cheese
- Chives
- Extra virgin olive oil
- Salt
- Pepper

Preheat the oven to 180º C. Roast the eggplant cut into thin slices and peppers smeared with oil.

Beat 4 eggs with chives and, in another bowl, 2 eggs with parmesan. Put a pan on the fire with oil. Curd the eggs with cheese over low heat. Remove when the tortilla has set on the bottom and is soft on the top. Repeat the operation with the eggs with chives, but in 2 batches.

Preheat the oven to 160º C. Line a mold with baking paper. Put a chive omelet and cover with eggplant and semi-cured cheese. On top, a second parmesan tortilla, peppers and slices of cheese. Finish with the third tortilla with chives. Bake 5 minutes.

Stuffed mullets

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INGREDIENTS (4 people):- 500 g of mullets
- 1/2 zucchini
- 1/2 red pepper
- 1/2 onion
- Fresh parsley
- 1.5 dl of whole milk
- 100 g sweetcorn
- Saffron
- Olive oil
- Salt

Put a saucepan on the fire with 1.5 dl of whole milk, 100 g of corn and a pinch of saffron. Keep on fire 5 minutes. Remove and crush with blender until you get a homogeneous cream.

Clean the mullets, opening along and removing guts and spines. Once clean, rinse them rinse them under the tap and let the water drain. Salt and batter with flour.

Peel and chop the onion, Zucchini and pepper. Put a pan on the fire with the vegetables and sauté 5 minutes. Add some chopped parsley at the end. Remove and, in new oil, fry the mullets until they lightly brown. Fill the mullets with the vegetable and serve over the corn cream.

Corvina with clams and asparagus

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INGREDIENTS (4 people):- 1 croaker
- 1 kg of clams
- 1 bunch of asparagus
- 1 liter of smoke
- Butter
- White wine
- Parsley
- Salt
- Pepper

Look for the Crianza de Nuestro Mares seal in the crooks of your fish market: guarantee of national origin, freshness, quality and flavor.

Remove the loins of the croaker and clean of thorns. Heat the smoke and, when it starts to boil, add a little wine. Salpimentar to taste the croaker and with the fire off, put in the smoke 8 min.

Skip the wild asparagus in a pan with butter and add the clams. When they open, put the parsley.

Serve the croaker with the asparagus, clams and a little sauce.

Sweet ham with pineapple

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INGREDIENTS (4 people):- 2 sweet onions
- 3 k of fresh pork ham
- 1 l of coke
- Salt
- Black peppercorns
- Pink pepper
- 140 g brown sugar
- 1 bay leaf
- Spice cloves
- 1 red onion
- 300 g pineapple
- Ginger
- 1 dl of vinegar

Preheat the oven to 200º. Put a pot on the fire with ham, sweet onions, Coca Cola, salt and pepper. Cover and cook 3 hours. Remove and let cool. Add 60 g of brown sugar and a bay leaf and simmer 15 minutes more.

About the cold ham make some cuts forming a pattern of rhombuses and click on each rhombus a clove. Put the ham on a baking sheet and water with the coke juice. Bake 25 minutes watering with the juice every little time.

Put a saucepan with the pineapple, a piece of ginger, red onion, 1 dl of vinegar, 80 g of brown sugar, red pepper and salt. Keep on medium heat until the sauce thickens in a syrup. Serve the ham with the pineapple chutney.