Watery rice with seafood and Benicarló artichokes  

Ingredients :

Benicarló artichokes, rice, mussels, clams, prawns, Dublin Bay prawns, king prawns, fish stock, oil and salt.

To sauté: Garlic, pepper and tomato

Directions :

In a casserole dish sauté the seafood and artichokes in a little oil.v

Remove the seafood and artichoke when lightly done and then add garlic, pepper and tomato to the same oil.

Once the garlic, pepper and tomato is sautéed, add the fish stock.

Leave to boil for 10 minutes, add the rice and leave for a further 10 minutes.

Add all the seafood and artichokes.

Benicarló artichokes with baby eels

Ingredients (serves 4):

1/2kg clean sliced artichokes

100g baby eels, 3 garlic cloves, 1 chilli pepper, olive oil and salt

Directions:

Grill the sliced artichoke.

Prepare the baby eels a la vizcina with olive oil, chilli pepper, garlic and salt.

Serve hot with the baby eels placed on a bed of artichokes.

Whiting stuffed with Benicarló artichokes and king prawns

Ingredients :

4 artichokes, 1 large whiting, 6 king prawns, fresh garlic sprigs, salt and oil

Directions :

Clean and fillet the fish. Place to one side for later.

Clean the artichokes and the garlic sprigs and peel the king prawns. Cut everything into small pieces and very lightly sauté. Stuff the whiting with the sautéed artichokes, garlic and king prawns and oven bake for 5 minutes at 180 degrees.

Can be served with lightly cooked vegetables of the season and decorated with king prawn wrapped in oven-baked brick pastry.

Rice with mushrooms and Benicarló artichokes

Ingredients (serves 2):

6 hearts of artichoke cut in half, 150g of various types of wild mushrooms, 250g of rice, 1 onion

For the stock: 1 chicken leg and vegetables (leak, onion, carrot, celery, pepper)

For the seasoning: 1 grated tomato, 2 heads of garlic, 2 sprigs of parsley

Directions:

Put a pan of water on to boil and add the vegetables and the chicken leg. Leave to boil for 1 hour.

Mushrooms: Finely chop the onion and sauté. When the onion is ready add the washed and chopped mushrooms.

Rice: In a large frying pan, sauté the artichokes before adding the rice and seasoning.

Finally add the mushrooms, the stock and salt to taste.

Monkfish, scallop, Benicarlo artichoke and mountain snail surf and turf.

Ingredients :

1 medium sized monkfish, 6/8 scallops, 6 king prawns, 1kg artichokes, leak, mountain snails, oil, salt, a sprig of rosemary and flour

Directions :

Clean and fillet the monkfish, clean the artichokes, the king prawns, the scallops, the leak, etc.

Cook the snails and the rosemary over a gentle heat and remove. Put to one side until later.

Finely chop and sauté all the ingredients and add to a béchamel sauce with a little stock from the cooked snails. Stuff the monkfish with this mixture and oven bake for 15 minutes.

Leave to cool, cut into slices and decorate with the snails.

Benicarló artichokes with syrup and mint chocolate

Ingredients :

Artichokes, water, sugar, melting chocolate and milk

Directions :

Place the artichoke hearts in water to boil. Before reaching the boil add sugar to taste and then continue cooking until the artichokes are al dente.

Prepare a bain-marie to melt the chocolate along with a little milk.

Once melted sprinkle the artichoke hearts onto the chocolate.