Roast Pork

Ingredients:

- 1 kg of pork loin
- 1/2 kg of roasting potatoes
- salt/pepper/paprika
- 2 garlic cloves (sliced)
- 1 cup of white wine
- 1 large onion (sliced)
- 4 tablespoons of olive oil

Ahead of time:

The day before (or a few hours before), place the pork on a dish with the white wine, the sliced garlic, salt and pepper and let it marinate.


Preparation:

Peel the potatoes (or leave it with the skin) and give it a little cut, so it cooks evenly.

Take the pork from the marinate and place it on a roasting pan. Place half of the slice onions under the pork and the other half on top. Place the potatoes around the pork and drizzle everything with the olive oil. Add a little bit of salt/pepper and paprika.
Roast in a preheated 250º oven (depending on the oven). Make sure to turn the pork and the potatoes at least once.
If needed you can add a little of the marinated sauce to your roast.

I like to serve it with a tomato salad seasoned with salt, oregano and a little olive oil.

Stuffed Squid 

Ingredients:

- 4 squids (cleaned)
- 250g of pancetta (bacon), cut in little pieces
- 1 carrot (chopped)
- 1 cup of white wine (remember - if its not good to drink its not good for cooking)
- 1 red bell pepper (chopped)
- 1 large onion (sliced)
- 1 garlic clove (chopped)
- 1 can of chopped tomatoes (without the skin)
- 4 tablespoons of olive oil
- salt and pepper

Preparation:

In a pan, place 3 tablespoons of olive oil and the onion. Let it cook until the onion is transparent. Add the chopped garlic, stir for a few seconds and add the can of tomato.
Set aside.

In a frying pan place a tablespoon of olive oil and the bacon. Let is fry a little and add the carrots and the peppers. Cook until soft.

Assembling:

Open the squid (one by one) and stuff with the bacon mixture. Close with a toothpick. Repeat with the other squids.

Finishing cooking:


Place the squids in the tomato preparation and add the white wine, salt and pepper. Let it cook on a medium heat until the squids are tender. (you can always add a little more wine if needed). Don't forget to take out the toothpicks before serving.

Serve:

Best served with boiled potatoes, but you can also serve it with white rice.

Tip: You can add some cooked white rice or/and ground beef to the stuffing.