Sauce


Lechón (piglet) creole (Lechón a la criolla)

Cooking instructions: 

Crush the garlic along with the dry spices until the mix becomes almost a paste. Add the onion chopped or sliced into thin rings and the Seville orange or grapefruit juice.

Coat the piglet in this marinade, preferably on the inside. Pierce with a knife in several places to allow the seasoning to go in deeply.

Bake at medium temperature (350ºF o 176ºC).

In an outdoor grill, the piglet is always placed with the chest up, but almost at the end it is turned to be evenly roasted.

Squids in ink (calamares en su tinta)

Cooking instructions: 

Clean the squids and set aside the little bags of ink. Slice the squids including the tentacles.

Saute in hot oil. Add the ingredients of the sauce one at a time: garlic, onion, pepper and parsley. Then add the tomato, the wine, the salt and the ground pepper. Crush the bags of ink in a mortar and mix with some of the sauce; add this mixture to the rest of the sauce. Cook over low heat for about ½ an hour.

If you want to thicken the sauce, you can use some breadcrumbs. At the time of serving, add 2 or 3 tablespoonfuls of finely chopped parsley and more crushed garlic or chopped onion, if desired.