Although October marks the arrival of autumn and a change of pace after summer, at Paradores we believe that each season has its own flavours for celebrating and sharing. Because every gathering may become a special occasion, and every bite a moment to remember.
On this occasion, Chef Fernando López García from the Parador de Jávea suggests an easy and tasty appetiser, perfect for enjoying at home at this time of year. A simple dish that combines flavour, quality and the attention to detail that characterises us.
Would you like to try it? Share your creations with us on social media using the hashtag #CocinaParadores and continue enjoying the flavour of Paradores, wherever you are.
Ingredients (12 servings)
| Products | Quantity |
|---|---|
| Coca Cidoncha extra longe (Type of flatbread) | 2 units |
| Egyptian star flowers | 36 units |
| Pea sprouts | 12 units |
For the spiced aubergine
| Products | Quantity |
|---|---|
| Aubergines | 4 units |
| EVOO | to taste |
| Ras hanout | ½ teaspoo |
| Curry powder | ½ teaspoo |
| Cumin powder | ½ teaspoo |
| Sweet paprika | ½ teaspoo |
| Oregano | ½ teaspoo |
For the sobrasada and honey
| Products | Quantity |
|---|---|
| Sobrasada | 125 gr. |
| Honey | 75 gr. |
Preparing the aubergines:
1. Place aubergines on a gastronorm tray, drizzle with extra virgin olive oil and bake in a preheated oven at 200 ºC for about 20 minutes (until they are soft inside when touched).
2. Peel aubergines and sauté with a little EVOO. Caramelise aubergine and add spices.
3. Set aside.
Preparation of sobrasada and honey:
1. Add the honey to a saucepan and place over the heat.
2. When the honey begins to caramelise, add the sobrasada and mix well, stirring until it takes on a caramelised flavour.
3. Cool and set aside.
Presentation
1. Bake the coca for 5 minutes at 180 ºC, cut into rectangles, place the aubergine mix on the base and arrange 3 dots of sobrasada on top, decorate with the Egyptian flowers.
2. Serve on a rectangular plate drizzled with a little extra virgin olive oil.
