DOCSLIB.ORG

Akron Seascape Resort & Spa Kahlua Bar

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Akron Seascape Resort & Spa Kahlua Bar Akron Seascape Resort & Spa Kahlua Bar Restaurant MENU 1 STARTERS • TZATZIKI • FETA CHEESE • GRILLED VEGETABLES • TOMATO BALLS • MEATBALLS IN TOMATO SAUCE • SAGANAKI WITH HONEY AND SESAME SALADS • CHOICE OF 3 SALADS MAIN COURSE • MOUSSAKA or • STUFFED GRILLED PORK or • KLEFTIKO or • CHICKEN CURRY OR A LA CRÈME SERVED WITH RICE, ROAST POTATOES, FRENCH FRIES DESSERTS • SEASONAL FRUITS & CHOICE OF DESSERTS NET PRICE PER PERSON: 35 EURO MENU 2 STARTERS • MUSHROOMS A LA CRÈME • FETA SAGANAKI WITH HONEY AND SESAME • VEGETABLE RISOTO • HOMEMADE SPRING ROLLS • SELECTION OF CHEESE • CANAPES • SPETSOFAI SALADS • CHICKEN SALAD, CEASARS SALAD, GREEK SALAD, ROCKET SALAD WITH SEASONAL FRUITSMAIN COURSE • SOFRITO (CORFIOT SPECIALTY) or • PASTITSADA (CORFIOT SPECIALTY) or • PORK FILLET WITH CHEF SAUCE or • STUFFED CHICKEN FILLET ROLL WITH SPINACH AND CHEESE ACCOMPANIED WITH MUSTARD SAUCE or • CANNELLONI DESSERTS • SEASONAL FRUITS & CHOICE OF DESSERTS NET PRICE PER PERSON: 40 EURO MENU 3 STARTERS • MUSSELS IN OUZO SAUCE • PRAWN SAGANAKI • GRILLED SARDINES • AUBERGINE SALAD • FRIED VEGETABLE STICKS IN BATTER • GRILLED VEGETABLES • FRIED CALAMARI • GIANT STUFFED SQUID WITH SPINACH ,FETA,TOMATO & SHRIMPS • PRAWN RISOTO SALADS • GREEK SALAD,TUNA SALAD,SHRIMP SALAD,ROCKET SALAD WITH PARMESAN CHEESE,COLESLAW MAIN COURSE • FRESH SEABASS FILLET or • GRILLED SWORDFISH or • PRAWN SOUVLAKI WITH BACON or • SOLE FISH BOURDETO COOKED IN A TRADITIONAL CORFIOT STYLE DESSERTS • SEASONAL FRUITS & CHOICE OF DESSERTS NET PRICE PER PERSON: 50 EURO PLEASE NOTE: Starters and Salads are always in the middle (Greek style) not per person. MAIN COURSE You have a choice of main course dishes but you can choose only one per person. The main course dishes of this menu are served a la carte. VAT is not included you have to add 24% VAT Drinks with dinner: Kindly note that on the above menu are drinks not included and the couple can make arrangements directly at the Hotel bar for the drinks or branded drinks Table For the reception the tables as per photo are included if you need a round table you have to pay extra hire fee: 40 euro per table (8-10 persons) Kindly note no table decoration is included on above rates. Children Age: 0-1,99 years free of charge, age: 2-11years 50% discount on above menu. Children’s Menu (main course): Chicken Nuggets with chips & Ice cream 25 Euro Blessing ceremony or reception rental fee: 500 euro + VAT non-private (only for the blessing approx. 1 hour) 500 euro + VAT rental fee non private for the reception only With regard to weddings, in order for the restaurant space to be reserved as a private area, reception should be over 40 and there is an extra charge of: VENUE PRIVATIZATION FEE: 1000 EURO Welcome drink for the ceremomy or reception Fruit punch or cocktail (for reception or at the Blessing): 6 euro per person Chairs for the ceremony Chairs without cover 5,- Euro per chair Chairs with cover for the ceremony 9,- Euro per chair VAT is not included you have to add 24% VAT Payments: Deposit payment up on confirmation to book the date till 40 persons: 500 euro / over 40 persons: 1000 euro Balance payment 2 months prior your wedding day. Staying always at your disposal for any further information. Kind regards, The Akron Seascape Wedding Team Canal D'Amour .
Load more

Recommended publications
  • Villa Catering Menu
    V i l l a C a t e r i n g M e n u S t a r t e r s D R U N K E N P O R K 6.5 D i p s Sautéed in tomato Saltsa with peppers, onions and garlic, simmered with red Wine. T A R A M A 4.5 O Y S T E R M U S H R O O M S A U T É E 7.5 Fish Roe dip served with olive oil, thyme and olives. With olive oil, butter, thyme and garlic. M E L I T Z A N O S A L A T A 4.5 H E L L E N I C P I E 6 Eggplant dip drizzled with olive oil, garnished with onion and parsley. Spinach, Zucchini or Feta traditional Pie with homemade Phyllo and fresh local ingredients. T Z A T Z I K I 4 T O M A T O B U T T E R B E A N S 6.5 Cucumber and Yoghurt dip with olive oil and herbs. Cooked in tomato Saltsa with onion, garlic, and celery. S P I C Y C H E E S E D I P 4.5 B A K E D E G G P L A N T S 6.5 Made from yoghurt, feta and chilli, garnished with chilli peppers and herbs. Stuffed with ground beef, topped with Béchamel sauce and Kefalotiri M a i n s | M e a t B a s e & M o r e | G I O U V E T S I 11 12 15 Oven baked Orzo Casserole with Beef, Lamb or Octopus in traditional tomato sauce, evaporated with red Wine and a touch of Kefalotiri.
    [Show full text]
  • Innopolis Itineraries
    TEMPLATE FOR WELLBEING ITINERARIES Introduction Description of the territory chosen (brief recall to WELLFOOD project, i.e.: “this territory was selected since the participation of the concentration of agrifood producers on WELLFOOD project activites.../ The area represent a benchmark of excellence for the production of (select agrifood product), selected as one of the representative and innovative products for our territory in the WELLFOOD HUB. This webtool is an integrated hub which allows the presentation and traceability of the agrofood products of project partners territories. Its function is mainfold: it is a showcase for the traditional products of Adriatic Countries, it has a section dedicated for the producers, it is a virtual place in which agrifood professionals and researchers can exchange information, ideas and updating on agrifood innovation and safety.” Itinerary 1 1st Day Description of the itinerary. Name of the place to visit: Visit Corfu Melissokoliki – Benitses Map Benitses village, a beautiful holiday tourist resort Benitses village is one of the original holiday resorts in Greece, a very old village, proud of its traditions. Perhaps one of the most famous seaside villages in the country due to the strange and strong attraction exerted to almost every visitor to Corfu that is difficult to describe in words. May be is the lush vegetation on the surrounding mountains, the notorious nightlife of the recent past, the beautiful history of the place, or the famous first guests and residents of the 50s..no one can say. Benitses from Koutsomaroula baySyvota at Greek mainland The original part lies in a beautiful location in the middle of a green valley that sweeps down to the sea and has kept its natural beauty intact despite the intense activity and large touristic development since mass tourism started in the 1960s.
    [Show full text]
  • Conference Guide
    Conference Guide Conference Venue Conference Location: Corfu Holiday Palace Corfu Holiday Palace - the ideal starting point Overlooking the sea, a lagoon and the famous Pontikonissi, this holiday resort is close to Corfu's town centre. It offers private access by cableway to the sandy beach, and indoor and outdoor pools. Featuring a bowling alley, Corfu Holiday Palace offers the possibility to visit the sauna or soak up the sun on the terrace. Free WiFi is available in the property's lobby. The 4 on-site restaurants beckon with International and Greek cuisine. Hotel guests can also enjoy Japanese dishes at the Sushi Bar. Private balconies, accessed via large sliding doors, ensure that each guest room has an airy feel. Views of the sea or lagoon further complement your stay at the Corfu Holiday Palace. Address: Nafsikas str., Kanoni, 49100 Corfu, Greece Tel: (+30) 2661 036540 URL: https://corfuholidaypalace.gr/ History of Corfu Corfu, known also as Kerkyra, is the northernmost of the Ionian Islands in Greece. Located off of the far northwest coast of the country, Corfu lies in the Adriatic sea, east of Italy and southwest of Albania. The principal city of the island and seat of the municipality is also named Corfu. Corfu is home to the Ionian University. Historically Corfu has been controlled by many foreign powers, notably the Venetians, French, and British. The island is bound up with the history of Greece from the beginnings of Greek mythology. Its Greek name, Kerkyra or Korkyra, is related to two powerful water symbols: Poseidon, god of the sea, and Asopos, an important Greek mainland river.
    [Show full text]
  • Fresh Baked Breads Feast of the Gods
    fresh baked breads lalangia charoupi tiropita rolls fried dough, thyme honey 6 carob, petimezi, sea salt 4 halloumi, graviera, olive oil, honey 2 per piece feast of the gods 349 • add wine pairing +35 per person Served with traditional condiments louza Cyclades, pork, smoked paprika, chili flake 9 loukaniko Attica, pork, orange zest, cognac 8 noumboulo Corfu, wild boar, coriander, red wine 8 brizola Evritania, beef, oregano, olive oil 9 akrokolion Evritania, lamb, garlic, black pepper 14 octopus mortadella House made, pistachio, peppercorns, lamb suet 12 metsovone PDO Metsovo, cow’s milk, semi-hard, smoked 8 graviera PDO Naxos, sheep milk, hard, nutty 8 manouri PDO Macedonia, sheep milk, semi-soft, creamy 6 kalathaki PDO Lemnos, sheep milk, soft, salty 8 ladotyri PDO Lesvos, ovine milk, semi-hard, olive oil 7 sfela PDO Messinia, sheep milk, semi-hard, peppery 8 tzatziki Greek yogurt, cucumber, dill, garlic, sea salt, sourdough, make it yourself 14 htipiti whipped feta, roasted red peppers, boukovo, crispy chicken skins 12 taramosalata mullet roe, avgotaraho, taro chips 16 dakos local heirloom tomatoes, caper berries, olive oil rusk, kalathaki mousse 16 salata shaved carrots, asparagus, zucchini, summer squash, crushed almonds, Metaxa vin 14 pantzaria sea-salt roasted beets, black garlic skordalia, red wine vinegar 10 patates lemon potatoes, herbed panko crust, oregano béarnaise 10 artichoke a la polita baby artichokes, smashed pea ‘arakas,’ pearl onions, sunchokes, carrots 16 papoutsakia “little shoes” eggplant, mushrooms, béchamel, mizithra
    [Show full text]
  • Akron Seascape Resort & Spa Kahlua Bar
    Akron Seascape Resort & Spa Kahlua Bar Restaurant MENU 1 STARTERS • TZATZIKI • FETA CHEESE • GRILLED VEGETABLES • TOMATO BALLS • MEATBALLS IN TOMATO SAUCE • SAGANAKI WITH HONEY AND SESAME SALADS • CHOICE OF 3 SALADS MAIN COURSE • MOUSSAKA • STUFFED GRILLED PORK • KLEFTIKO • CHICKEN CURRY OR A LA CRÈME SERVED WITH RICE, ROAST POTATOES, FRENCH FRIES DESSERTS • SEASONAL FRUITS & CHOICE OF DESSERTS NET PRICE PER PERSON: 35 EURO MENU 2 STARTERS • MUSHROOMS A LA CRÈME • FETA SAGANAKI WITH HONEY AND SESAME • VEGETABLE RISOTO • HOMEMADE SPRING ROLLS • SELECTION OF CHEESE • CANAPES • SPETSOFAI SALADS • CHICKEN SALAD, CEASARS SALAD, GREEK SALAD, ROCKET SALAD WITH SEASONAL FRUITS MAIN COURSE • SOFRITO (CORFIOT SPECIALTY) • PASTITSADA (CORFIOT SPECIALTY) • PORK FILLET WITH CHEF SAUCE • STUFFED CHICKEN FILLET ROLL WITH SPINACH AND CHEESE ACCOMPANIED WITH MUSTARD SAUCE • CANNELLONI DESSERTS • SEASONAL FRUITS & CHOICE OF DESSERTS NET PRICE PER PERSON: 39 EURO MENU 3 STARTERS • MUSSELS IN OUZO SAUCE • PRAWN SAGANAKI • GRILLED SARDINES • AUBERGINE SALAD • FRIED VEGETABLE STICKS IN BATTER • GRILLED VEGETABLES • FRIED CALAMARI • GIANT STUFFED SQUID WITH SPINACH ,FETA,TOMATO & SHRIMPS • PRAWN RISOTO SALADS • GREEK SALAD,TUNA SALAD,SHRIMP SALAD,ROCKET SALAD WITH PARMESAN CHEESE,COLESLAW MAIN COURSE • FRESH SEABASS FILLET • GRILLED SWORDFISH • PRAWN SOUVLAKI WITH BACON • SOLE FISH BOURDETO COOKED IN A TRADITIONAL CORFIOT STYLE DESSERTS • SEASONAL FRUITS & CHOICE OF DESSERTS NET PRICE PER PERSON: 50 EURO PLEASE NOTE: VAT is not included you have to add 24% VAT Starters and Salads are always in the middle (Greek style) not per person. The main course dishes of this menu are served a la carte. You have a choice of main course dishes but you can choose only one per person.
    [Show full text]
  • Artemis Restaurant Menu
    ARTEMIS DINNER A LA CARTE MENU Artemis Dinner Daily Menu 2021 Day 1 Starters Mains Vegetarian V,NF,GF Hot Soups Grilled carrots with lettuce & truffle Pumpkin Soup E F,G F,V Pumpkin seeds pesto, fresh sage Appetizer EF,NF,DF,GF Fish soup EF,DF,NF,V Grilled Octopus with fava beans, Salicornia & olive oil Potatoes V,NF,EF,GF Baby potatoes - vegetables stew Spreads & Dips GF,NF,V,EF Cheese creamy salad Vegetarian V,GF,EF Yogurt & cucumber dip Roasted eggplant with yoghurt, harissa, pine nuts & basil Meat selection GF,EF,NF Pork belly with edamame beans & kohlrabi sauce Salads Greek & Mediterranean Sea Food GF,NF,EF,DF Greek salad V,EF,NF,GF Calamari sauté with lime dressing and With tomatoes, cucumber, onion, corn salad, avocado & coriander & feta cheese Kale & Broccoli Salad E F,G F,V With goat cheese, red peppers, peanuts & mustard honey dressing Live Action Broccoli & Cauliflower Tabbouleh Salad EG,NF,V Meat & Fish With cucumber, tomatoes, parsley, Lamb Kebab with pita bread peppermint & citrus & yogurt mint NF Tuna with fried caper & jalapenos vinaigrette EF,GF,DF Rotisserie DF,NF,EF,GF Chicken marinated with paprika & Dijon mustard Pizza NF Margarita Prosciutto mozzarella with baby rocket Dessert Kids’ corner by Annabel Karmel Green Apple Tart V Meat EF,GF,NF Caramel, Mascarpone Cheese & Sweet Potato Boats Caramelized Apples Fish DF,NF Choux Tsoureki NF, V Crispy Cod with Sweet Potato Chips Namelaka Praline, Orange Confit Vegan Pasta V,EF,NF Bitter Chili Framboise Spinach & Squash lasagne Bitter Chocolate, Fluid Gel Framboise & Vegetarian
    [Show full text]
  • Getaway to Greece R E G C E E
    Getaway to Greece R E G C E E editorial Discover Greece Ι have the great pleasure and honor, together Discover a world where each with all the members of the Mideast Team, to present to you our very special edition color is a unique sensation! on Greece … Which country does not have buildings influenced by Greek architecture? Mideast offers you an Is there any museum that does not pride for its ancient Greek treasures? exclusive insight to Greece’s Greece is not only about 5.000 years of most beautiful destinations... History, Civilization, Culture, Philosophy, Sciences and Greek Mythology… It is not only care to join? the country that first practiced Democracy … where the Olympic Games began… and memories that only Greece can offer you… where historical leaders were born such If you still have not had the chance to visit as Alexander the Great and Leonidas of this great country, you should really do so at Sparta… It is not only the country of sunshine, your earliest convenience… As for those of green mountains, beautiful beaches, lovely you who have already visited Greece, we islands and Zorba the Greek … Or the know you would love to come back, reviving country of Byzantine churches, monasteries the memories you have warmly kept in your and Iconography…… It is also the ideal hearts. Make your decision today to visit our place to enjoy your time, have fun, live the 365day destination and let us take care of Greek way of cosmopolitan life, experience all the rest! Looking forward to welcome you the famous nightlife and fill your heart
    [Show full text]
  • Fresh Baked Breads Feast of the Gods
    Ψωμιά του Φούρνου fresh baked breads lagana charoupi tiropita rolls flatbread, olive oil, carob, petimezi, halloumi, olive oil, sesame 3 sea salt 4 honey 6 feast of the gods 349 Served with traditional condiments salami Evritania Highlands, pork, garlic, black pepper 7 louza Cyclades, pork, smoked paprika, chili flake 8 loukaniko Attica, pork, orange zest, cognac 8 noumboulo Corfu, wild boar, coriander, red wine 8 brizola Evritania, beef, oregano, olive oil 8 octopus mortadella House made, pistachio, peppercorns, lamb fat 12 country pâté pork, chicken liver, nutmeg, peppercorn 8 metsovone PDO Metsovo, cow’s milk, semi-hard, smoked 8 san michali PDO Syros, cow’s milk, hard, buttery 8 graviera PDO Sitia, sheep milk, hard, nutty 8 manouri PDO Macedonia, sheep milk, semi-soft, creamy 6 feta PDO Arachova, sheep & goat milk, semi-hard, salted 7 ladotyri PDO Lesvos, ovine milk, semi-hard, olive oil 7 sfela PDO Messinia, sheep milk, semi-hard, peppery 8 tzatziki Greek yogurt, cucumber, dill, garlic, sea salt, made tableside 14 htipiti whipped feta, boukovo, crispy chicken skins 12 taramosalata mullet roe, shrimp cocktail, village bread 16 manti celery root carpaccio, purple potato, raisin toursi, smoked Metsovone 11 salata radicchio, winter squash, blood orange, tangerine, hazelnuts, diktamo 10 marouli charred baby gem, spring onion, goat’s curd, dill, creamy feta 12 pantzaria sea-salt roasted beets, black garlic skordalia, red wine vinegar 8 patates lemon potatoes, herbed panko crust, oregano béarnaise 9 gigantes butter beans, oven roasted tomatoes,
    [Show full text]
  • Explore the Local Flavours in This Traditional Array of Greek Cuisine with a Modern Twist
    Explore the local flavours in this traditional array of Greek cuisine with a modern twist. Freshly prepared to order, these dishes have been perfected by renowned Michelin-starred chef Lefteris Lazarou. Offering an impressive selection of fish and quality local ingredients, our menu captures the freedom you feel in a meal by the sea with your favorite company. S TA R T E R S VOR S PE I S E N E N T R ÉE S GF Red mullet with Kefalotyri cheese, Corfiot spices with fresh tomato sauce 21€ "A snack of the Venetians, when the Corfiots adopted, it acquired unique flavors and aromas" Rotbarbe mit Käse-Kefalotyri, Korfioti-Gewürzen, Tomaten und eingelegtem Zitronen-Sauce Rouget avec Kefalotyri, épices Corfiot, tomate et mariné sauce au citron GF Seabass carpaccio with fennel and orange salad 24€ "The carpaccio of the Elba’s island fishermen, a variation of the Corfiot sour orange salad" Seebarsch-Carpaccio mit Orangensalat, Fenchel und Paprika Carpaccio de bar accompagnée d’une salade d’orange fenouil et paprika doux V GF Pepperonata "Corfiot" style with local white cheese,olives, capers and spices 18€ "In Corfu we love to combine peppers with our cheese, spices are our Venetian heritage" Pepperonata "Corfiot" Stil mit lokalen weißen Käse, Oliven, Kapern und Gewürzen Pepperonata a la corfiote accompagné de fromages, olives, câpres et epices locales GF Steamed seafood "Skoutela" with mussels, shrimps, vongole and herbs 23€ “Scutella refers to the big pot, the “multi-tool” of our grandmother’s kitchen" Gedünstete Meeresfrüchte "Skoutela" mit Muscheln,
    [Show full text]
  • MENU STARTERS | EARTH Cretan Fennel Pies Made
    MENU STARTERS | EARTH Cretan fennel pies made with traditional Greek yoghurt €8,00 ‘Loukoumades’ honey dumplings filled with savory manouri cheese from Thessaly €10,00 Imam Bayildi with oven baked tomatoes €9,00 Tacos with ‘kapriko’ slow-cooked pork served with ginger chips and lemon preserve €10,00 Our signature stuffed tomatoes €10,00 Moussaka Twist €10,00 STARTERS | SEA Sea bass ceviche with ginger ‘lokum’ delight €12,00 Salted mackerel with green apple, celeriac and spicy herb sauce €11,00 Ouzo meze variety €12,00 SALADS The Mount Athos €12,00 (Crunchy octopus, smoked aubergine, peppers and pickled cucumber) The Greek Salad €8,00 The Alonissian €13,00 (Tender salad greens, Alonissian tuna, quinoa, onion chips and baked peaches) The Mykonian €10,50 (Avocadoes, cucumbers, cherry tomatoes, ‘xinotyri’ cheese and ‘louza’ – Mykonian cured pork) The Cretan €12,00 (Root vegetable bulbs, watercress, carpaccio of salted cod and summer truffle) PASTA Our signature carbonara with ‘zaboni’ ham from Naxos €14,00 Fresh spaghetti with chili shrimps and beetroot confit €17,00 Ravioli with octopus ragout in a broth sauce €16,00 MAIN DISHES Caramelized chicken with pontiac ‘chavits’ made with almond milk €18,00 ‘Kavourmas’ braised beef from Thraki in sourdough bread – the ‘greek street food’ €16,00 Pork rolled in an aeginian pistachio crust, served with BBQ sauce €19,00 ‘Sofrito’ beef fillet, a traditional recipe from Corfu €27,00 Lamb with naxos ‘patoudo’ stuffed chards, sweet potato, and baked garlic €25,00 Cod ‘bourdeto’ in dark olive crust and nori
    [Show full text]
  • Ductions and Transfers of Marine Organisms (WGITMO)
    ICES WGITMO REPORT 2014 ICES ADVISORY COMMITTEE ICES CM 2014/ACOM:32 REF. ACOM Report of the ICES Working Group on Intro- ductions and Transfers of Marine Organisms (WGITMO) 19-21 March 2014 Palanga, Lithuania International Council for the Exploration of the Sea Conseil International pour l’Exploration de la Mer H. C. Andersens Boulevard 44–46 DK-1553 Copenhagen V Denmark Telephone (+45) 33 38 67 00 Telefax (+45) 33 93 42 15 www.ices.dk [email protected] Recommended format for purposes of citation: ICES. 2014. Report of the ICES Working Group on Introductions and Transfers of Ma- rine Organisms (WGITMO), 19-21 March 2014, Palanga, Lithuania. ICES CM 2014/ACOM:32. 259 pp. For permission to reproduce material from this publication, please apply to the Gen- eral Secretary. The document is a report of an Expert Group under the auspices of the International Council for the Exploration of the Sea and does not necessarily represent the views of the Council. © 2014 International Council for the Exploration of the Sea ICES WGITMO REPORT 2014 | i Contents Executive summary ................................................................................................................ 1 1 Opening of the meeting ................................................................................................ 2 2 Adoption of the agenda ................................................................................................ 3 3 WGITMO Terms of Reference .................................................................................... 4 4 Progress
    [Show full text]
  • Greek-Style Baked Fish with Tomatoes and Onions (Bourdeto)
    Greek-style Baked Fish with Tomatoes and Onions (Bourdeto) Time: 0 min. Difficulty: Easy 1 di 3 Ingredients For this recipe we used: Double Concentrated Organic Tomato Paste 4.6oz One bottle of Organic Finely Chopped Tomatoes Ingredients Bay leaf 1 Boneless fish fillets or steaks (halibut or cod or another white fish) 2 lbs Capers 1 tsp Chilli Powder 1/4 tsp Dried Oregano 1 tsp Dry white wine 1/4 cup Extra virgin olive oil 4 tablespoons Flat Leaf parsley 1/2 cup chopped Garlic 4 large cloves Leek 1 Lemon 1 large Onions 1 lb Organic Finely Chopped Tomtoes 1 bottle Paprika 1 tsp Pinch of sugar optional Pomi Double Concentrated Organic Tomato Paste 1 tbsp Salt and pepper to taste 2 di 3 Preparation Directions 1. Pat the fish dry and season to taste with salt and pepper. 2. Lay the fish in a dish or resealable bag and squeeze the juice of one half of the lemon over it. Refrigerate for 20 minutes while you prepare the remaining ingredients. 3. Heat the oil over medium heat in a large, heavy skillet and add the onions and leeks. Cook, stirring often, until they have softened and are starting to get golden, 10-12 minutes. 4. Add a generous pinch of salt and the garlic, paprika, chili powder, oregano and the bay leaf and cook, stirring, until the garlic is fragrant, 30 seconds to a minute. 5. Pour in the wine and the tomato paste and cook for another minute or two until wine has reduced 6.
    [Show full text]