5 bottles (750 ml each) cheap red Spanish wine
1 bottle (750 ml each) of rosi wine (the fizzy one) (rose or burgundy wine)
1 liter lemon soda
8 oz Cognac
8 oz rum
1 pound sugar
Fruit in season like pears, apples, oranges (essential), peaches

Mix liquid in a big bowl or plastic pail (I have one exclusively
for sangria) and stir in the sugar. Wash the fruit and cut it in
pieces, but don't peel it. Mix fruit pieces with the sangria and
let it sit for a few hours. Serve it in pitchers with pieces of
fruit and lots of ice. This sangria is strong enough, but if you
want to make it even stronger, marinate the fruit in cognac for a
few hours.

2 old potatoes (large)
4 Tbsp olive oil
1 tsp paprika
1/4 tsp cayenne pepper

Preheat the oven medium. Alternatively the cooking can be
done on top of the cooker, either in a heavy frying pan or in a
casserole which will resist direct heat. Peel the potatoes and cut them into thick wedges. Pour half the oil into 4 individual
shallow earthenware casseroles or a small gratin dish. Put the
casseroles or the dish into the oven and leave until the oil is
smoking.

Arrange the potatoes in the hot oil in single layer. Trickle on
the rest of the oil, sprinkle with salt and return to the oven.
Cook the potatoes until soft inside and crisp on the outside - this will take 25-35 minutes. Mix together the paprika and cayenne and sprinkle over the potatoes. Serve them hot in their cooking dish.

cup mayonnaise
4 crushed garlic cloves
pinch sugar
pinch cayenne

Blend mayonnaise with crushed garlic cloves and a pinch each of
sugar and cayenne. Serve slightly chilled or at room temp., with
hot or cold seafood or meat, cold poultry or vegetables. Also good
floated on gazpacho.

To make a pourable sauce, use 1/2 cup milk and 1/2 cup mayo instead of 1 c mayo. Cold mayo sauces will be more flavorful is allowed to stand 15-20 mins at room temp before serving.

cup mayonnaise
4 crushed garlic cloves
pinch sugar
pinch cayenne

Blend mayonnaise with crushed garlic cloves and a pinch each of
sugar and cayenne. Serve slightly chilled or at room temp., with
hot or cold seafood or meat, cold poultry or vegetables. Also good
floated on gazpacho.

To make a pourable sauce, use 1/2 cup milk and 1/2 cup mayo instead of 1 c mayo. Cold mayo sauces will be more flavorful is allowed to stand 15-20 mins at room temp before serving.

3/4 cup olive oil
1 cup grated onion
1/2 boneless pork shoulder cut into 1-inch cubes
1 3 lb. chicken cut into 8 pieces
1 teaspoon finely chopped garlic
2 cups peeled, seeded and chopped tomatoes
2 bay leaves
4 sprigs fresh parsley
salt and freshly ground black pepper
1/2 teaspoon pulverized saffron
1/4 lb. sweet green peppers, seeded, deribbed and cut into thin strips
1/4 lb. green beans, trimmed and cut into 1 inch lengths or
9 ounces frozen artichoke hearts, thawed
12 mussels, well scrubbed
1/2 pound small clams, scrubbed, soaked in cold water 30 minutes
3 cups raw imported Spanish or Italian rice (or Uncle Ben's Converted)
7-oz. jar roasted red peppers, drained and cut into thin strips
1/2 shelled and deveined shrimp
1/4 pound fully cooked chorizo sausage, skinned and thinly sliced
2 lemons quartered
In a large casserole heat 1/3 cup olive oil and in it cook 1/2 cup grated onion for two minutes, stirring. Add the pork and chicken and saute for 5 minutes stirring. Then add garlic, tomatoes, herbs, salt, pepper and saffron. Cover and cook over medium heat about 25 minutes, stirring from time to time.

Meanwhile, steam the mussels and clams in 1 cup water until they open, about 5 minutes. Discard any that do not open. Reserve the mussels, clams, and cooking liquor and discard the shells. Strain the liquor. Add the green peppers and green beans or artichokes to the casserole. Cook covered 5 to 10 minutes longer.

Meanwhile, heat the remaining olive oil in a paella pan and cook the remaining 1/2 cup grated onion 1 minute. Add the rice and cook stirring until all the grains are coated, 8 to 10 minutes. Add the mussel and clam liquor plus 7 cups water to the casserole. Bring to the boil.

choke Salad With Oranges
4 artichokes (about 2 pounds)
1 lemon, halved crosswise
4 oranges
6 radishes, thinly sliced
12 Kalamata olives
2 tablespoons extra-virgin olive oil
1/2 teaspoon sweet paprika
salt to taste
In a large pan of boiling water, cook the artichokes and half a
lemon, covered, until the artichokes are barely tender, 20 to 25 minutes. Drain and set aside to cool. Pull off the artichoke leaves and cut the fuzzy choke out of each artichoke. Slice the hearts into <-inch wedges and set aside. Squeeze the juice of the other lemon half and set aside. Over a large bowl, peel and section the oranges, discarding the seeds and the white pith. To serve, alternate the orange sections and artichoke wedges on individual plates. Garnish with radish slices and olives. Mix the olive oil with the lemon juice. Drizzle over the salad. Sprinkle with paprika
and salt.