• Place a deep frying pan on medium heat. Once it’s heated, pour a touch of olive oil, the onion, and the thyme. Sauté until the onion softens.
• Add the rice and sauté, ensuring it’s well-coated.
• Gradually add the vegetable broth using a spoon, stirring well. Allow each portion to be absorbed before adding the next. Repeat until all the broth is used. Toward the end, reduce the heat slightly and test the rice to achieve the desired texture.

For the pea pesto:

• In a food processor, combine peas, valerian, vegetable stock, mint leaves, and season with salt and pepper. Pulse until a smooth paste is formed.
• Introduce the pea pesto to the pan, give it a good stir, and let it simmer for a minute.

For the prawns:

• Simultaneously, heat a pan over medium-high heat. Once hot, add a drizzle of olive oil, the prawns, and cook until golden brown. Set them aside for serving.
• Incorporate the peas into the risotto, stir, and remove the pan from the heat. Add Parmesan, lemon zest, lemon juice, and butter. Season with salt and pepper, and then stir constantly until it reaches a delightful creamy texture.
• Serve the pea risotto alongside the prawns, garnished with a few valerian leaves and a sprinkle of freshly ground pepper.

For the rigatoni:

• Bring a pot of water to the boil over a high heat. Season with salt, add the rigatoni, and boil for 1 minute less than the time indicated on the package.

For the sauce:

• Place a large pot over medium heat. Once heated, add the olive oil, garlic and sauté until golden.
• Add the tomatoes, heavy cream and milk and simmer for 2-3 minutes, stirring constantly.
• Add the shrimps, peas, salt, pepper, stir and cook for 10 minutes.
• Add the rigatoni, stir and cook for 1-2 minutes, until the sauce thickens.
• Serve and bon appetit!

• Wash the rice thoroughly in several changes of water and drain. In a pot with a lid, boil 525-550 ml ( 2 1/3 cups) of water with a little salt. When it is boiling, add the rice, cover with a lid and simmer until all the water has been absorbed and the rice shows signs of starting to stick to the pot.

  Do not stir very often so as not to crush the rice.
  
• Separately, prepare the marinade for the rice. Boil the vinegar and dissolve the salt and sugar in it. Once the rice is cooked, place it in a large bowl to cool and then mix it with the marinade.
• Clean the shrimp well, season with salt and pepper, and dredge in flour, beaten egg and then panko. Then fry in a pan of hot oil until golden brown.
  
• Then, on a sushi rolling mat covered with foil, place the nori sheet, and cover with a thin layer of rice evenly patted over about 3/4 of the surface.
  
• To prevent the rice from sticking to your hands, have a bowl of cold water nearby to wet your fingers each time you take out some rise. It will slide easily and be easier to spread evenly.
• Add the shrimp, chopped vegetables, and some finely chopped lettuce greens, inside, then roll the kimbap tightly with the bamboo mat.
  
• After it is formed, keep it still in the rolling mat and press the ends well.
  
• When you have finished rolling the kimbap, slice it with a sharp knife into pieces of about 1 – 1.5 cm (0.3 -1/2 inches) thick. To keep them neat and tidy, wipe the knife blade on a damp cloth before each slice.
  

Enjoy!

• Clean the onions, carrots, parsnips, peppers, zucchini and eggplant and cut into sticks.
  
• 
• Separately boil water with a little salt, and when it boils add the rice noodles and let them boil for about 3-4 minutes, then strain them into a large sieve and rinse them with cold water.
  
• Chop the garlic and ginger and fry them together with the finely chopped chilli pepper in a wok heated with oil.
  
• After about 10-15 seconds add the vegetables, heat them over high heat for about 1 minute, then add the soy sauce, sesame oil and shrimp.
  
• 
• Keep the wok on the heat for about 2 minutes and before serving squeeze the juice of ½ lime into the wok.
• I used red sorrel leaves and chive flowers for decoration.
  

For the fish stock:

• Use a 5-6 liter (about 1 1/2 gallons) pot. Add the fish, cleaned vegetables, salt and pepper and cover with cold water. You can use any kind of fish for the stock, including fish bones and/or heads.
• Let it simmer, periodically removing the froth from the top, until you get a clear stock full of flavor.

For the Mediterranean fish soup:

• Chop the onion and garlic finely and cook them in a small pot with a little olive oil, add the sliced chili pepper, olives and capers, and diced fish You can use any kind of fish, in this case I used salmon.
• After it has all heated a little, add the diced cherry tomatoes and douse everything in the white wine. Let the wine reduce for 1-2 minutes and then add the fish stock.
• When the soup is boiling, add the shrimp and mussels and cook for 2-3 minutes.
• Add freshly chopped dill and serve with a few slices of toast.
• For this soup, you can use any kind of fish you prefer. You can also add other seafood: octopus, prawns, squid, cuttlefish, or crabs. They all work perfectly, just be careful not to overcook them.

For the salsa:

• Finely chop the vegetables and greens, season with salt and pepper, and mix with lime juice and olive oil.

Guacamole:

• Mash the avocado with a fork.
• Cut the onion, pepper, and tomatoes into small cubes and add them to the avocado alongside the crushed garlic, lime juice, salt, and pepper.

Prepare the Shrimp:

• In a heated pan with a drizzle of olive oil, fry the garlic and sliced red pepper until they become fragrant.
• After a few seconds, add the shrimp and chopped parsley, sauté for a few minutes, then add the white wine and cook for another minute to reduce the liquid.

Assemble the Tacos:

• Warm the tortillas. Take one tortilla, spread a layer of guacamole, a layer of shrimp, and top with salsa.

Prepare the Tortillas:

• In a large mixing bowl, whisk together the flour, salt, and baking powder.
• Add the oil and water and mix well until the dough doesn't stick to the sides of the bowl anymore. Form a ball.
• Place the dough on a lightly floured surface and knead for 3 to 5 minutes, or until dough is smooth and elastic.
• Divide the dough into 16 equal pieces and roll each portion into a ball. Cover with plastic and let them rest for 20 minutes.
• Use a floured rolling pin to roll each ball out into large, thin circles. Set each one aside without stacking them.
• Preheat a large skillet or frying pan to medium high heat, and use a heat-resistant basting brush to coat the surface with vegetable oil. Place each rolled out tortilla in the skillet or frying pan one at a time. Cook for less than a minute on each side, just until they start to become golden with little brown spots. Once cooked, they keep refrigerated for a few days.

• Finely chop the garlic and chili pepper and fry them in a pan with a little butter. After 5-6 seconds, add the prawns, sauté, and then add some wine. Add the finely chopped green parsley and leave the pan over a high heat for 1 minute to reduce the wine.
• For the chimichurri sauce, chop the greens finely. Add the minced garlic and pepperoncini. Mix with salt, pepper, olive oil, and lemon juice.

How to prepare the shrimps and cuttlefish mousse:

• Clean and wash the shrimps and cuttlefish, then cut into small cubes.
• Pat dry on a paper towel.
• In a food processor, blend the shrimp and cuttlefish until smooth and then add the remaining ingredients and adjust the seasoning.

How to prepare the sugar cane shrimp:

• Cut a 10 cm (4 inch) piece of sugar cane. Clean off the outer hard shell with a sharp chopper or Chinese cleaver. Cut into the size of a thick French fry, approximate 1.2 cm or 1/4 inch thick.
• Oil your palm with a little vegetable oil and form an oval quenelle of about 40 g (about 1 ½ oz) shrimp and cuttlefish mixture. Put the sugar cane stick into the middle and smooth the mixture over it.
• Place on parchment paper in the fridge to cool. Dip in the beaten egg white and crumb with the bread crumbs.
• Preheat the wok, add the cooking oil over high heat, put in the sugar cane prawns, deep fried till golden brown and cooked.

• In a bowl, put the shrimp, sprinkle with a little olive oil, season with salt and pepper and mix with a spoon.
• Place a pan over medium heat. Once heated, sauté the shrimp for 2 minutes on each side. Move the shrimp to a bowl and set aside.
• In the serving bowl, add the macaroni, mayonnaise, basil pesto, yoghurt, sweet peas, corn and cherry tomatoes. Season with salt and pepper and mix well with your hands, wearing disposable gloves.
• Place the shrimps and eggs over the salad and serve.

• Peel the shrimp and save the shells for the broth.
• Peel the vegetables, except for 2 of the potatoes, and slice them thinly.
• Place them into a pot with a drizzle of vegetable oil and cook together with the shrimp shells and corn.
• Add about 2 liters of water (half a gallon) and the 2 un-chopped potatoes.
• When the vegetables are fully cooked, remove the 2 potatoes and cut them into cubes.
• Add the lime juice and cooking cream and blend thoroughly, then strain everything through a fine sieve.
• Before serving, bring the soup back to the boil and add the leftover potatoes and shrimp and cook for 3-4 minutes.

Kadayif Prawns:

• Peel off the skin and head of prawns, leaving the tail on.
• Gently open the kadayif pastry, adding liquefied butter and run your fingers through the dough.
• Wrap the pastry around the prawns starting from the top to the bottom (make sure there is only one layer to ensure even cooking of the prawns).
• Place prawns in baking tray and into a preheated oven. Cook 8-10 minutes at 210 degrees C ( 410 F) in a conventional oven until pastry is golden brown.

Muhammara:

• Roast the peppers until charred all over. Place them in a paper bag for 10 minutes. Peel, stem and seed them, then chop coarsely.
• Finely chop shallots, parsley and garlic.
• Mix walnuts, day old bread, shallots, parsley, bell peppers and garlic with a hand blender.
• Add olive oil, tahini, lemon juice and spices. Serve under the prawns.

• In a medium-sized pot with a lid, place the cooked quinoa, coconut milk and agave syrup and bring to a simmer.
• Simmer for 5 minutes until all the liquid has been absorbed.
• Stir with a fork to separate the grains then add the fish sauce, lime zest and juice, and cilantro leaves.
• To make the buttermilk shrimp, place the quinoa flakes onto a small plate and the buttermilk into a small bowl.
• Pass the shrimp through the buttermilk then coat with the quinoa flakes.
• Place in the fridge for 10 minutes before frying.
• Heat the oil until hot in a non-stick frying pan then shallow-fry the shrimp for approximately 2 minutes each side, until golden and crisp.
• Drain on a piece of paper towel and sprinkle with salt and pepper.
• Tear the segments of grapefruit into random pieces and stir through the quinoa.
• Sprinkle with some shredded kaffir lime leaves to serve.