Garlic

Garlic should be kept in a dry and cool enviroment or as time goes by it will sprout. This greenish hard centre causes indigestion and the sensation that we have been eating it all day. 

 
To avoid it (it does not reduce taste) split the clove in half lengtways and prick it out. Then chop or mince the clove as needed. Make sure you run your hands and knife under the cold tap without rubbing and the smell goes.( the smell comes from the oil so if you rub your hands you are actually massaging it in).  
In Spain we have a saying "ajo cocido, ajo perdido" meaning, garlic should always be fried, therefore it is the first ingredient when making sauces, sautees and so on. Once it is "dancing" you can add the rest of the ingrdients.

Arroz Campino (4 serv)

Ingredients

2 cloves of garlic

4 ladels of rice

4 frankfurters

4 piquillo red peppers

12 pitted green olives

4 rashers streaky bacon

piece of sarta chorizo

water in kettle

3 tbsp olive oil

salt

Chop all the above ingredients into quite small pieces. 

Add oil into a large low rimmed pan and once the oil is hot, add the garlic, frankfurters, peppers, olives, bacon and chorizo.

Let it all fry slowly for about 5 minutes and add the rice. Switch on the full kettle while you stir the rice for a while. Add salt.

Now the kettle has boiled add 2 ladels of water per 1 laddle of rice. In this case 8 ladels of water plus one for the pot. Stir slowly to mix and do not touch again.

Let it bubble for 10 minutes and then reduce heat to gentle bubble for 5 minutes. Take of the heat, cover with clean cloth and rest 5 minutes. Ready to serve.
Freezes very well