Alejandra Ramírez Recipes

Alejandra Ramírez is both self-taught and entrepreneur. Since 2014 she has been running the kitchen of Ciento2, her latest and most personal venture in the world of gastronomy.

Ramírez reflects in her creations her Mediterranean touch, a character given by the sea and the mountains of her native land, a delicate and elegant cuisine, tasty, balanced, simple and respectful with the raw material and the seasonality of the product.

Ciento2 taberna can be considered a tavern or a restaurant, but what really defines this place is its personality: a cosy and welcoming atmosphere distributed among the rooms of a small second floor restored house respecting its history, where there is only room for seasonal products, often from 0 km and from small suppliers who carefully select the product.

According to the opinion of one of its customers: "A restaurant with a lot of charm where the moment you enter you realise that it is a different place".

For our cooking section Ofelia Kitchen, Alejandra Ramírez has prepared a tasty main course, a second and a dessert that highlight her passion for cooking and her mastery of flavours.

Red prawn fideua

Ingredients:

For 4 servings

  • 400 g noodles no. 2
  • 12 red prawns
  • 400 g squid or cuttlefish
  • 1 chopped garlic clove
  • Oil
  • Salt
  • 4 tablespoons of grated natural tomatoes
  • 1 teaspoon of sweet paprika de la vera
  • 800 ml fish fumet

Preparation:

First cut the cuttlefish or squid into small cubes and set aside. Then fry the prawns for a few minutes and remove them. Next, fry the cuttlefish or squid, previously cut up, and then add the chopped garlic, grated tomato and paprika.

After a few minutes, add the noodles to the frying to add flavour.

Heat the fumet at a high temperature. When it is very hot, add it to the sauce and cook for 3 minutes over a high heat. Finally, add the prawns that we had removed and cook the whole mixture for a further 3 minutes over a low heat. It is important that once all the stock has evaporated, let it rest for 2 minutes before serving.

When preparing a recipe as exquisite as this red shrimp noodle it is essential to have a presentation that complements its flavours. Chef Alejandra Ramírez, recognized for her culinary expertise, has chosen a piece from our extensive collection of tableware. A flat plate of deep and rich blue tones that evoke the essence of the Mediterranean Sea.

Spicy red tuna tacos

Ingredients:

For 4 servings

  • 175 grs red tuna loin
  • 8 grams sesame oil
  • 5 grams of virgin olive oil
  • 3 grams of teriyaki
  • 5 grams of soya
  • 3 grams of siracha hot sauce
  • salt
  • pepper
  • wakame seaweed
  • white sesame
  • black sesame

Preparation:

In a bowl, mix and emulsify the oils, tarillaki sauce, soya and hot sauce with the help of a pair of sticks.

Cut the tuna loin into cubes of about 1cm. Once ready, season with salt and pepper and season with the mixture of oils that we had previously prepared. Finally, add the wuakame seaweed and sprinkle with the black and white sesame seeds.

Two recommendations, place it in a bowl and serve well chilled.

Lemon cake

Ingredients:

For 6 servings

For the lemon cream:

  • zest of 5 lemons
  • 230 ml lemon juice
  • 9 egg yolks
  • 3 eggs
  • 230 g sugar
  • 160 g butter

For the biscuit base:

  • 250 g oatmeal biscuits
  • 125 grams of melted butter

For the Italian meringue:

  • 40 g sugar
  • 13 ml water
  • 1 egg white
  • 10 grams of sugar

Preparation:

For the lemon cream, mix the lemon juice with the zest and sugar in a saucepan and bring to the boil, stirring constantly. Remove from the heat and add the eggs and egg yolks. Cook in a bain-marie until the cream takes consistency. Then let it cool to 50º and add the butter.

While preparing the base, preheat the oven to 180º. Chop the biscuits in a food processor and add the melted butter until you obtain a uniform mixture with which you will line the base of the mould. When ready, bake in the oven for 10 minutes at 180º.

When preparing a dessert, it is essential to mix the ingredients well to get the desired texture and flavour. That’s why we encourage you to visit the tableware section, where we offer a wide range of kitchen utensils that will greatly help you in all your recipes.

The meringue is made by mixing the sugar and water and cooking it to 121º. Then, whip the egg whites with the sugar and add the previous syrup and continue whipping until it has a fluffy texture.

To assemble and present it, add the lemon cream on the base, spreading it evenly, and finally add the meringue.

Whether you’re an experienced chef or a beginner in the kitchen, these wonderful recipes are easy to make and allow you to effortlessly create delicious dishes. So, feel free to try them. And if you need any accessories to enhance your presentation, remember that at Ofelia we have a wide range of products.

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