All the products I have used in this video are from Bigcrafters, this is the link to their website where you can see many high quality products from small artisans http://bit.ly/4aeEZdb Bigcrafters is not only the official online store of Estrella Galicia, but also a reference marketplace with premium quality products, with an artisan spirit and exclusive items. INGREDIENTS FOR THE QUICK STARTERS FOR CHRISTMAS (CANAPÉS): Toasted slices of baguette and crystal bread Boiled potato and octopus with paprika Grated tomato, sardines in oil and olives stuffed with anchovy Spider crab pâté and pickled mussels Grated tomato, ham, chorizo ​​and Iberian salami PREPARATION: 1. For the first tray, spread 4 slices of toasted bread with the spider crab pâté and place a pickled mussel on top of each one. Place the 4 starters on the serving tray. 2. Spread a little grated tomato on 4 slices of toasted bread, place a sardine and an olive pierced with a toothpick on top of each of them. Serve them on the serving tray as well. 3. Place the cooked potato slices on 4 slices of bread, sprinkle with a little flaky salt and stick 3 slices of octopus with paprika on each of them with a toothpick. Place them on the serving tray. 4. For the second tray, spread a little grated tomato on 12 slices of toasted bread and place 4 slices with ham, 4 with chorizo ​​and 4 with salchichón, all Iberian, on top of them. English: INGREDIENTS FOR THE RAZOR FISH, OCTOPUS AND SCALPES CREAMY RICE: 1.5 l seafood stock 320 g dynamite rice or other rice for creamy rice 60 g caramelised onion 50 g salmorreta 1 tin of scallops in Galician sauce 1 tin of Galician-style octopus 1 tin of plain razor clams PREPARATION: 1. Pour the caramelised onion and salmorreta into the saucepan. Mix and heat. Add the tin of scallops and the tin of Galician-style octopus. Mix and add the rice. Mix again so that it is soaked in the juices from the preserves and pour in the hot stock (reserve a little for the end). 2. Cook over medium heat for 18 minutes or the time indicated by the manufacturer, stirring frequently. 3. In the last minute, place the razor clams on top and serve. NOTE: You can find the recipe for salmorreta and caramelized onion in my shorts and also on my blog annarecetasfaciles.com. For the salmorreta, you only have to cook the garlic, the ñoras and the tomato over low heat until it thickens and blend. For the caramelized onion, you have to poach the onions over very low heat and add a little water from time to time until it is as you see in the video. #annarecetasfaciles #espiritucrafters #bigcraflover #momentobigcrafters #navidadcraft Salmorreta recipe: https://www.annarecetasfaciles.com/sa... Caramelized onion recipe: https://www.annarecetasfaciles.com/ce... PRODUCTS I HAVE USED: Olive oil https://bigcrafters.com/producto/rese... Sardines in oil https://bigcrafters.com/producto/sard... Anchovy stuffed olives https://bigcrafters.com/producto/acei... Crab pâté https://bigcrafters.com/producto/pate... Pickled mussels https://bigcrafters.com/producto/meji... Octopus with paprika https://bigcrafters.com/producto/pulp... Assorted cold cuts https://bigcrafters.com/producto/pack... Dynamite rice https://bigcrafters.com/producto/arro... Galician-style octopus https://bigcrafters.com/producto/cons... Scallops in Galician sauce https://bigcrafters.com/producto/cons... Natural razor clams https://bigcrafters.com/producto/cons... Alicante nougat https://bigcrafters.com/producto/turr... Jijona nougat https://bigcrafters.com/producto/turr... Panettone https://bigcrafters.com/producto/pane...