Pretty easy and cheap. A typical dish that you can do at any time,and that if do not try it you will not understand how easy it is to make and how good tastes.
Ingredients: Bread for the previous day, Olive oil, Garlic cloves,crushed Paprika, Smoked ham cut into small pieces, Eggs, Mint, Salt.
Preparation: Put 2 liters of water with salt in a pot to boil. Meanwhile cut the bread into slices not to thick and fry them lightly in a skillet with olive oil, then set aside. Heat a little olive oil in a pan and then add the garlic and ham cut into thin slices. Once the garlic is golden brown, remove from heat and when the oil cools add the paprika and stir everything.
When the water boils, take the bread with oil, garlic and pepper, put a sprig of mint and cook for about five or ten minutes. Before serving the soup put a raw egg on each plate and cook for two minutes in the microwave so that the egg coagulates.

Ingredients: Brown bread or breadcrumbs , 6 cloves of garlic, 250 gr. chorizo sausage, 100 grams of bacon, a small cup of oil, salt.
Preparation: Cut the bread into fine thin slices, put into a deep dish and add a little warm water with salt. Gradually pour the water slowly over the bread so it soaks up leaving little remaining. Cover with cloth and let stand for several hours.
Peel garlic and cut into sheets. Cut the chorizo into slices and the bacon into small cubes. Heat some oil in a deep frying pan then add the garlic. Once browned reduce the heat and the chorizo and bacon. Then add the bread crumbs and mix and stir constantly. When the breadcrumbs are loose and golden remove the pan, serve and eat!

Ingredients
for 4 persons: 300 gr. rice, 1 kg of mussels, 1 / 2 pounds ofclams, virgin olive oil 0.4 liter, 4 prawns, 4 squid 1 small lemon, 1onion, 2 tomatoes, 3 cloves of garlic, salt.
Preparation:In a saucepan, preferably, heat the olive oil. Add the the chopped onion and tomato and garlic cloves. Brown all over on low heat. Add the rice and stir gently. Then gradually we add a liter of hot water and add a little saffron and the calamares.
Boil for 20 minutes, until the stock is absorbes. Add salt and then incorporate the prawns. Best served hot.

Ingredients(for 4 persons):
4 trout (1 per person) , 100 gr. of serrano ham, 100 gr. almonds, thyme, olive oil, sherry vinegar or Montilla, 1 head of garlic, salt and parsley.
Preparation: Wash the trout, gut and remove all bones.
Cut the ham into thin slices. In a skillet fry the almonds until golden. Chop in a mortar, leaving them in a medium grain. In a large skillet with olive oil fund, we place the opened trout skin side down, spreading the finely chopped garlic and parsley over.
Turn the trout and add a touch of thyme, the chopped ham and fried almonds. Just before withdrawing from the pan, add a touch of vinegar to the fish. Serve it hot.
May be accompanied by vegetables or grilled vegetables such as tomatoes or roasted artichokes.

Ingredients: Prune (boneless), 375 grams, egg yolk, milk 4 units, 1 liter brandy, 1 tablespoon salt, a pinch of sugar 440 grams of cornstarch, 2 tablespoons vanilla, 1 / 4 teaspoon lemon rind, 1 / 2 unit of sponge cake, 400 grams
Preparation: Place the quartered plums with 250 g of sugar and 3 cups cold water, cook for 15 minutes. Remove from heat and add vanilla essence and brandy, then cool.
Heat milk in a saucepan with the lemon peel and a pinch of salt when it starts to boil, remove from heat and add the beaten yolks, remaining sugar and cornstarch dissolved in a little cold milk. Beat all the ingredients and place over low heat, stirring constantly with a wooden spoon, until slightly thickened. Remove from heat and strain. Cool.
Place in a glass a thin layer of cream, put in alternate layers of cake, cream and sweet plum, finishing with plums. Place in the refrigerator for 2-3 hours before serving.