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Ingredients:
·2kg fresh octopus
·1kg Galician potatoes
·Sweet or hot paprika
·Extra virgin olive oil
·Coarse salt

Method:
1-Put water in a big tall pot.

2-When the water is starting to boil, we will cath   Hold the octopus holding it by the its head and submerge it 3 times in the water. Then we leave it inside.

3-When it starts to boil again we count about 30 minutes, let it rest and put it on a tray.

4-In the same water used to cook it, add potatoes during 15 minutes.

5-We serve the octopus cutting it into 1cm thick pieces on a wooden plate previously moistened with the cooking water.

6-We salt it, we add the paprika and the oil.

Laura Suárez López

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Ingredients:
-1kg shrimps
-20 cloves of garlic
-cayenne pepper
-pepper
-salt

1.Clean the shrimps and if they are frozen, thaw defrost them the day before.

2.Put oil and cayenne pepper in a frying pan.

3.Peel and chop the cloves of garlic and simmer them. After a pair of minutes remove them-add the garlic at the end of the process.

4.Put the shrimps on the oil and raise the temperature, add salt and pepper to taste.

5.When they are done, add the garlics and cayenne pepper and mix.

Lidia Fontenla

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Ingredients

250 g of cod

250 g of squids

250 g of shrimps

100 g of Chinese noodles

parsley

2 tablespoons of lemon juice

1 clove of garlic

saffron

1 teaspoon of paprika

1/4 teaspoon of cumin

chili

1/4 teaspoon of black pepper

salt

For the composition

10 sheets of warka dough

40 g of butter

Instructions

1. Fry the minced garlic with spices.

2. Add diced cod, and squids into the pot, and let simmer for about 10 minutes, then add the cleaned shrimps and cook another 5 minutes.

3. Now add the fresh parsley, lemon juice and noodles. If there'not there isn'tenough water just add some, however, be careful not to make the filling too runny.

4. Once the noodles are soft, break them with a spoon.

For the composition

1. Choose a pan of appropriate size for the sheets of dough you have. For example we used round sheets with a diameter of 24 cm, and to bake the pie we used a smaller round baking pan of about 20 cm.

2. Grease the bottom of the pan generously with melted butter.

3. Brush with butter one warka sheet, lay it on the bottom of the pan. Repeat the process until you have 5 sheets on the bottom.

4. Pour the filling evenly.

5. Here comes the most delicate step of the whole composition. Complete the top of cake with the remaining 5 sheets of dough (do not forget to brush them with butter).

6. Now gently lift the cake and stuck the top dough sheets on the sides.

7. Grease generously with butter and cover with aluminum foil.

8. Bake at 180 °C for 25 minutes, then remove the aluminum foil and continue cooking until the top is golden brown (it takes a couple of minutes).

9. Let cool a minute and remove from the pan your seafood bastilla. Sprinkle with parsley and lemon slices.

Ismael El Kadili Khalafi

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Ingredients:

350 gr of rice

200 gr of squid

200 gr of grouper

100 gr of cooked peas

2 cloves of garlic

12 peeled shrimps

12 clams

1 small onion

1 green bell pepper

saffron

parsley

Method:
1. Clean the fish and sellfish.
2. Pour oil into a casserole and add the finely chopped onion, garlic and paprika.
3. When they are browning, add the chopped fish and allow to fry a little.
4. Then, add the rice und add the saffron the very hot stock and the peas. After 10 minutes, add the clams and cook for further 10 minutes.

Yolanda Muñiz

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Ingredients

-500 g squid

-1 large egg

-75 g wheat flour

-6 tablespoons milk

-1 tablespoon extra virgin olive oil

-1/2 teaspoon ground turmeric

-Salt

-Flour for battering

-Virgin or extra virgin olive oil for frying

Preparation of the batter:

1. Separate the yolk from the white.

2. Mount the clear to the point of snow and reserve.

3. In a bowl put the yolk, along with the flour, salt, turmeric, milk and oil, mix well.

4. Finally incorporate the assembled white, mix everything gently and reserve, about 20 or 30 minutes.

Now, let's fry the squid:

We are going to prepare the squid.

1. Clean them and  keep the tentacles, the fins and the body, which we will cut into rings, if the fins are very large we can split them in half.

2. Drain them very well and pass them lightly through flour.

3. Pass them through our batter.

4. Fry in oil until they are golden, on both sides.

5. Take out and leave on kitchen paper.

6. Finally, we can accompany them with some chips or a salad and...

Let's eat

Rosa San Luis Martínez