To make the champiñones al ajillo (garlic mushrooms), clean and pat dry 12 button mushrooms, cut off a little from the stem and cut each mushroom into ¼ inch thick slices, finely mince 4 cloves of garlic and finely chop a handful of fresh parsley, heat a fry pan with a medium-high heat and add in a ¼ cup of extra virgin olive oil, after 1 minute add the mushrooms and mix with the olive oil, 3 minutes later add in the minced garlics and 2 tbsp of the freshly chopped parsley, continue mixing together, after 1 minute remove from the heat and transfer to a serving dish, enjoy!

To make the gambas al ajillo (garlic shrimp), pat down 16 raw peeled & deveined shrimp with paper towels, then season with sea salt & black pepper, thinly slice 4 cloves of garlic and finely chop some fresh parsley, heat a fry pan with a medium-high heat and add in 2 tbsp extra virgin olive oil, after 1 minute add the shrimps season side down, after 1 minute flip the shrimps, then add in the slices of garlic and 2 tbsp of freshly chopped parsley, making sure the garlics are cooking in the olive oil, 1 minute later mix everything together until well combined, transfer to a serving dish and enjoy!

To make the fried Manchego cheese with herbs, derind a 7 ounce block of mild Manchego cheese, then cut it into ¼ inch thick slices, add ½ cup all-purpose flour into one bowl, a generous ½ cup breadcrumbs into another bowl, along with ½ tsp dried thyme, ½ tsp dried rosemary, ½ tsp dried parsley and some sea salt, mix together, finally crack 1 large organic egg into another bowl along with 1 tbsp milk and whisk together, to bread each slice of cheese, first dust it off in the flour, then into the egg wash and finally into the breadcrumbs, once you have them all done heat a fry pan with a medium-high heat and add in a ½ cup virgin olive oil, after 3 to 4 minutes start adding the cheese into the pan, cook in batches, after 30 seconds flip each slice, after a total cooking time of 1 minute remove from the pan and transfer to a dish with paper towels, once they are all done add them to a serving dish, serve next to your favorite jam for a sweet & savory experience, enjoy!

To make the patatas aioli, wash and pat dry 2 medium sized yukon gold potatoes, cut each one in half and each half in half to end up with 4 evenly sized quarters from each potato, then cut each quarter in half and get 4 chunks of potatoes from each quarter, add the cut potatoes into a sauce pan, fill with cold water to about ½ inch above the potatoes, season with sea salt, heat it with a high heat and place a lid on top, after 15 minutes the potatoes should be perfectly cooked, pierce one with a toothpick, if it goes all the way through but with some resistance, they are perfect (you want them al dente so they don´t fall apart), drain the potatoes, rinse under cold water, add to a bowl, cover with seran wrap and add to the freezer, meanwhile make the garlic aioli, add 3 cloves roughly minced garlic into a mortar, pinch in a little sea salt and mash together until you form a paste, then add in 1 organic egg yolk at room temperature, squeee in ½ tsp lemon juice and a kiss of sea salt, mix together in a circular motion, then start slowly pouring in ½ cup extra virgin olive oil while you continue to mix in a circular motion, once you reach a mayonnaise like texture your aioli is done, grab the potatoes from the freezer (they should be at room temperature), pour the aioli over them and gently mix together until each potato is covered in the aioli, transfer to a serving dish and sprinkle with freshly chopped chives, enjoy!