Goulash

Season the beef with salt and pepper. Brown the onions in lard and add the beef and paprika. Lower the heat and let the beef simmer over a very low heat for around 1 h. Add the bay leaves, potatoes and water. Let it cook until the potatoes are soft and the beef is tender. If needed, add more water during cooking so that the sauce is rich but not too heavy. Serve with rice or pasta.

Cucumber Raita

Toast the ground cumin and mustard seeds in a dry frying pan. Set aside to cool. Peel and chop the cucumbers in small dices, discarding the seeds. Mix in a bowl with the yoghurt, toasted spices and ginger. Season with salt and pepper, and serve with a pinch of paprika.

Easy Butter Chicken

Score the chicken thigh fillets with a sharp knife. Preheat oven to 190C/375F. Place half of the butter in a glass baking dish. Place in the oven for about 3 min or until melted. Swirl to coat dish and set aside. In a large deep pot, melt the remaining butter over a medium-high heat. Add half of the tandoori paste, half the ginger, 2 grated garlic cloves, chopped hot pepper, cumin and paprika, stirring for about 2 min. Add the crushed tomatoes and bring to the boil. Stir in the cream and return to the boil. Reduce heat to medium-low and simmer for 10 min, until thickened.;Meanwhile, in bowl, rub the chicken with the yogurt, salt, pepper, the remaining ginger, grated garlic and tandoori paste; toss to combine. Spread a single layer in a prepared baking dish. Bake in the oven for 10 min. Pour tomato sauce over the chicken; bake for about 10 min longer or until sauce is bubbling and chicken is no longer pink inside. Sprinkle with coriander leaves and lime juice.

Fried Squid with Aioli (Garlic Mayonnaise)

For the aioli, grate or smash the garlic to a purée. Add a good pinch of salt. In a food processor (or in a bowl with an egg beater), beat it with the egg yolks and lemon juice. Then, start adding the olive oil, a drop at a time, until half of it is gone and it thickens lightly. Then, you can beat in the rest a bit more quickly, until very thick. Cut the bodies of the squid into rings and the tentacles into bitesize pieces. Place in a bowl, pour 2 tbsp of olive oil, the paprika and season with pepper. Toss the squid in the flour, get rid of the excess and deep fry it in batches in very hot oil (180C), until just golden. Drain on kitchen paper and season with salt.

Pulpo a Feria

If you have time, freeze the gutted and cleaned octopus before using. If not, rub it well with lots of salt, pound it with a rolling pin to soften the flesh, and rinse it under cold water. Boil the potatoes in their skin until tender. Set aside. In a large stockpot, add the water and 5 tablespoons of the salt. Bring to the boil. Holding the octopus with a tong, or fork, dip it into the boiling water 3 times, until the tentacles have curled. Submerge it completely in the water and let it boil over a medium heat for 1-2 hours, or until the flesh is meltingly tender. Lift the octopus from the water and cut it into 2cm chunks. Cut the potatoes crosswise into thick slices. Serve the warm octopus and potatoes on plates, drizzle with the olive oil and sprinkle with hot paprika, parsley and some more salt.

Scallops and Spicy Chorizo

Cut the chorizo in 2mm slices. In a heavy based frying pan over medium heat, fry it until crisp (you don´t have to add olive oil). Transfer to a bowl. In the same pan, still hot, quickly fry the scallops in the chorizo’s fat for about 2 minutes.

Return the chorizo and season with the lemon juice, zest, chopped parsley, salt and pepper. Serve with the salad.