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Una lámina de hojaldre
	
2 tomates de caserío medianos
	
Anchoas en aceite de oliva
	
Piparras frescas
	
Aceite de oliva virgen
	
Sal y pimienta
	
Un huevo


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Encender el horno a 200º.
	
Cortar la lámina de hojaldre con un cuchillo afilado en unos 12 trozos aprox.
	
Batir el huevo y pintar la superficie del hojaldre.
	
Cortar el tomate en láminas finas y colocarlo sobre los hojaldres y salpimentar.
	
Hornear unos 20 minutos hasta que estén dorados.
	
Sacar del horno y dejar templar.
	
Saltear las piparras en una sartén con un poco de aceite de oliva. Reservar.
	
Pintar los hojaldres con el aceite de las anchoas, añadir una anchoa y una piparra.
	
Servir templados.


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    [title] => Txipirones a la plancha con piparras, cebolletas y salsa de tinta
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8-12 txipirones
	
8 cebolletas tiernas
	
Piparras frescas
	
1 cebolla
	
2 dientes de ajo
	
1/2 vaso de tomate frito
	
4 sobres de tinta
	
1 vaso de caldo de pescado
	
Aceite de oliva virgen extra


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Preparar la salsa de tinta:


	
Poner en una cazuela un chorretón de aceite de oliva, añadir la cebolla troceada y el ajo y rehogar hasta que esté bien hecho.
	
Añadir la salsa de tomate, el caldo de pescado y las tintas.
	
Cocinar unos 10 minutos.
	
Triturar y reservar. Puede hacerse con antelación, incluso mejor de víspera.
	
Limpiar bien los txipirones dejando los cuerpos enteros.
	
Echar un poco de aceite en una plancha y saltear las cebolletas cortadas longitudinalmente y las piparras. Reservar.
	
Secar los txipirones con papel de cocina, colocar sobre un plato y embadurnarlos con aceite de oliva.
	
Cocinar sobre la plancha caliente por ambos lados hasta que estén hechos.
	
Poner un poco de salsa de tinta sobre un plato, colocar los txipirones y acompañar con las cebolletas y las piparras.


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    [title] => Arroz negro de begihaundi y pimientos
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300 gr de arroz bomba
	
1 begihaundi de unos 750 gr aprox
	
2 cebolletas
	
1 pimiento verde
	
1 pimiento rojo
	
1 tomate grande maduro
	
4 sobres de tinta
	
1 litro de caldo de pescado
	
Aceite de oliva virgen extra
	
Sal
	
Alioli


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Limpiar el begihaundi y trocear, conservando la tinta.
	
Cortar las cebolletas y los pimientos en dados.
	
Pelar el tomate y cortar en dados.
	
Poner en una cazuela grande un buen chorretón de aceite de oliva.
	
Añadir las cebolletas y los pimientos, y sofreír hasta que estén dorados.
	
Incorporar el begihaundi y rehogar hasta que se le quite el color de crudo.
	
Añadir el tomate y cocinar unos minutos sin dejar de remover.
	
Incorporar el arroz y dorarlo ligeramente.
	
Añadir el caldo de pescado y las tintas.
	
Remover bien y rectificar de sal.
	
Cocinar unos 20 minutos.
	
Retirar del fuego y dejar reposar 5 minutos más.
	
Servir acompañado de alioli.


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