La Bodega by Curate – cooking instructions

Thank you for your purchase from La Bodega by Cúrate!  Below you will find cooking instructions for your semi-prepared meal kits and Cúrate favorites. To place an order, click here.

Cúrate Favorites

canelones de carne: braised meat-filled pasta rolls topped with creamy bechamel and mahon, a soft cows milk cheese from mallorca

  • preheat oven to 375F
  • remove the plastic lid and wrap in aluminum foil
  • place directly on the oven rack and cook for 30-45 minutes until hot and bubbly, and at least 165F in the center
  • set oven to broil, remove the foil and heat the canelones until the cheese on top browns. Keep a close watch, this will happen quickly.

tortilla espanola: classic potato and onion frittata

  • bring the tortilla up to room temperature before enjoying
  • if you wish, make a side of pan con tomate (tomato bread) to go with it, toast bread, rub and squeeze the cut half of a tomato over the toasted bread, drizzle liberally with olive oil and finish with a little salt

croquetas de pollo: creamy chicken croquettes, ready to be pan fried until golden brown

  • heat about ½ inch of high temp cooking oil like canola oil, safflower oil, or peanut oil in a wide shallow pan over medium heat until approximately 350F
  • when the oil is hot and the croquetas sizzle when put in the pan, add them to the pan being sure not to overcrowd them, cook until golden brown on one side, then flip them over and cook until golden brown on the other side.
  • remove them from the pan and place on a plate lined with paper towels to soak up the excess oil, season them with a little salt.

pulpo a la gallega: tender octopus, ready to slice and finish on the grill or under the broiler

  • preheat oven to 350, or preheat grill.
  • for the more classic pulpo a la gallega, place it in an oven safe dish, cover with foil and put it in the oven until it is warmed through, once warm, cut it into rounds, and lay them out on a plate in an even layer, drizzle liberally with olive oil and finish with a little pimenton (spanish paprika), and salt.
  • alternatively, grill the tentacle until charred on all sides, and then follow the same instructions above.

carabineros: giant mediterranean head-on prawns

  • thaw completely in refrigerator or leave it in the bag and thaw under cold running water
  • heat a cast iron skillet or sauté pan with a little oil over high heat (alternatively prepare your grill or boil)
  • cook the carabineros quickly about 2 minutes per side until they are just barely cooked through.
  • serve them whole and peel them and suck the juices from the head like in spain!

albondigas: meatballs with cured jamon ibérico de bellota in a tomato sauce that makes Felix’s mother proud

  • preheat oven to 375F, remove plastic lid and cover with foil
  • cook for about 30 or 45 minutes, until meatballs register 165F in the center, hot all the way through

pincho moruno: lamb skewers marinated in moorish spices

  • thaw completely in refrigerator or leave it in the bag and thaw under cold running water
  • lay the skewers out on a plate and season all sides liberally with salt
  • grill, or broil the skewers until browned on all sides and when they just begin to firm up and give resistance when pressed
  • let rest a few minutes before enjoying

trucha: butterflied and brined trout from Sunburst Trout Farms, ready for your grill or broiler

  • preheat your grill or boiler, lightly drizzle the skin of the trout with olive oil
  • place skin side up under the broiler or skin side down on the grill, and grill until the skin is charred and crispy and the fish is just cooked through, approximately 5 to 8 minutes

cochinillo: a frozen quarter of a suckling pig that has been brined and cooked tender – finish in the oven until skin is golden brown and crispy

  • thaw completely – this may take up to 2 days in refrigerator or leave it in the bag and thaw under cold running water
  • preheat oven to 450F (or 425F with convection setting, which is preferred if available).
  • remove the cochinillo from the bag and place it skin side up on a sheet pan, or cast iron pan or other oven safe roasting pan
  • cook it for 30 to 40 minutes until skin is brown and crispy.

pan de cristal con tomate (pa amb tomaquet): a frozen, par-baked pan de cristal and ½ pint of tomate fresco

  • thaw bread completely, and slice longways with a bread knife, bring tomate fresco to room temperature
  • preheat broiler
  • place bread directly on the oven rack to toast, keeping a close eye as it will only take a couple of minutes, flip to toast the other side
  • remove and spread room temperature tomate fresco on open-faced pan de cristal
  • drizzle with olive oil and a little salt and enjoy, or top with jamon, boquerones or anchovies

suquet (Catalan fish stew): cod and chorizo in a shellfish and saffron broth with fennel and potatoes, served with a side of picada (sauce ground from almonds, bread, garlic and olive oil)

  • heat broth in a saucepan until it comes to a boil
  • pour boiling broth over the seafood and other ingredients, portioned into two bowls
  • stir in the desired amount of picada

butifarra & butifarra de cordero: traditional catalan sausage, typically made from pork; meal kit version also contains lamb

  • if frozen, thaw completely in refrigerator or leave in the bag and thaw under cold running water
  • grill sausage, turning occasionally to brown on all sides, remove when internal temperature is 160F is reached (about 15 minutes), let rest until sausage reaches internal temperature 165F
  • alternatively, heat a cast iron skillet over medium, add sausages, turning occasionally to brown on all sides, remove when internal temperature is 160F is reached (about 15 minutes), let rest until sausage reaches internal temperature 165F

baguette: as part of the meal kit, or purchased separately

  • place directly on oven rack
  • preheat oven to 375F
  • once oven reaches 375, baguette will be hot and crispy

presa ibérica: 100% pure ibérico  fresh pork steak with a special housemade seasoning rub

  • remove presa from packaging
  • season liberally with salt
  • pour the container of rub onto a plate – the rub provided is the exact amount needed. Dredge the presa in the rub and massage into the meat evenly.
  • cast iron: Preheat skillet to high heat. Before adding the meat, add oil and sear the presa on both sides. After searing, put the whole skillet into a 350 degree oven. Remove when the internal temperature is between 145F and 155F degrees for rare-medium to medium. Rest 5 minutes before slicing.
  • grill: Drizzle oil over the presa and place a medium hot grill. Cook about 3 minutes on each side or until the internal temperature reaches 145-155F for medium rare-medium. Rest for 5 minutes before slicing
  • Recommended serving rare-medium to medium
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