var jsonArbol = [ {'href': 'inicio.html', 'caption': 'Home', 'keywords': 'home page, health comes form the sea, delicatessen range, recipe of the week ', 'subitems': null }, {'href': '#', 'caption': 'Company', 'keywords': null, 'subitems': [{'href': 'historia.html', 'caption': 'History and Tradition', 'keywords': 'More than 100 years of history The sea of Galicia, located in the northwest of Spain, is known worldwide thanks to the exceptional quality of its fish and seafood. In 1890 an active entrepreneur, Justo López Valcárcel, founded our company in Vigo. From the very beginning he aimed to make all this wealth available in other countries following a very clear strategy: quality is the only key allowing to access the most demanding markets. Ever since its creation, Conservas Valcárcel has been a company open to the world, which is constantly putting itself to the test and thus has managed to secure its position for more than 100 years.', 'subitems': null }, {'href': 'impulso.html', 'caption': 'A sustained push', 'keywords': 'From the beginning, Conservas Valcárcel has had a dynamic spirit, which accounts for its unstoppable growth. We have promoted innovation by incorporating the most up-to-date technological breakthroughs, manufacturing procedures and organisational systems. This work philosophy has allowed us to extend our production capacity and to increase the quality of our products. In a nutshell, we offer nothing but advantages to our consumers.', 'subitems': null }, {'href': 'manos.html', 'caption': 'Expert hands', 'keywords': 'The people working for Conservas Valcárcel are legitimately proud of belonging to a centenary company and we are aware of its prestige and the responsibility this entails. At Conservas Valcárcel the most up-to-date technology is at the service of experience and the training delivered to our staff. We are fully knowledgeable of the qualities of each fish and seafood species, so we select the best pieces and we process them with expert hands, which give our canned products a hand-made flavour. Our products preserve all their flavour and texture and this makes them instantly recognisable as high quality.', 'subitems': null }, {'href': 'calendario.html', 'caption': 'Calendar of catches', 'keywords': 'Species January February March April May June July August September October November December Spanish Sauries Clams Anchovies Tuna (Skipjack) White Tuna (Albacore) Light Tuna (Yellowfin) Cod Fish Cockles Mackerels Squids Mussels Razor Clams Octopus Sardines Small Scallops', 'subitems': null }] }, {'href': '#', 'caption': 'Quality', 'keywords': null, 'subitems': [{'href': 'calidad.html', 'caption': 'From beginning to end', 'keywords': 'In order to be competitive, we have gradually increased our quality standards, according to our experience and to the evolution of technology. We have established controls in all the processing stages from the previous selection of the product to its final distribution. Working conditions and the plant’s setting are in strict accordance with the latest health and ecological regulations.Everyone involved in Conservas Valcárcel has adopted our philosophy for high quality. Thus, we are able to pass all the assessments conducted both by our own controls and external laboratories.Quality control at every stage of production Our laboratories conduct strict controls', 'subitems': null }, {'href': 'salud.html', 'caption': 'Health comes from the sea', 'keywords': 'Recent research recommends a regular intake of fish as the Omega 3 fatty acid content, particularly in bluefish, helps to protect your heart and prevent cancer.Furthermore, olive oil, an essential ingredient of high-quality canned products, reduces cholesterol and acts as an antioxidant. Fish and olive oil are two of the main pillars of the so-called Mediterranean diet, recommended by nutritional experts in order to preserve the health not only of our heart and arteries, but of our entire body. Our emphasis on quality does not only seek to offer the best flavour and texture in our products, but also to offer all their healthy properties.Omega-3 fatty acids have cardiovascular protection and anti-cancer properties Our products adjust to a healthy life style', 'subitems': null }, {'href': 'establecimientos.html', 'caption': 'In the best establishments', 'keywords': 'In all main supermarkets and delicatessens Available at the best shops worldwide The fact that, ever since it was created, this company has aimed at exporting its products, accounts for the fact that we are now available at the most demanding markets worldwide. This international acceptance provides us with the adequate guidelines for our manufacturing process and gives us the chance to find our space in countries that are well known because of their strict health controls. Furthermore, we are always aware of the evolution of consumption habits offering modern presentations to our new consumers.In all main supermarkets and delicatessens', 'subitems': null }] }, {'href': 'productos.html', 'caption': 'Products', 'keywords': 'products, light tuna, tuna, white tuna, cockles, squid, cuttle fish, chilean seafood, mussels, sardines, sardinillas, octopus, specialities, ready-made meals, special boxes, delicatessen range', 'subitems': [{'href': 'atunclaro.html', 'caption': 'Light Tuna - Tuna', 'keywords': 'light tuna, tuna clarothunnus albacares ( bonnaterre, 1788)The cans of light tuna are produced using the Yellowfin variety (Thunnus albacares), which can reach up to 2 metres in length and weighs up to 200 kg. It has a large, scaly body that tapers off towards the tail. The fish’s unusual Yellow Fins distinguish it from other species of the same family. This migratory fish is captured by large boats in the Atlantic, Pacific and Indian Oceans. It is frozen on board to retain its quality until it reaches the plant, where it is processed and canned. Also known as Skipjack Tuna. It can be distinguished from the other species by the presence in the belly area of 4 or 6 very visible stripes that run lengthways from the belly and the sides to the tail. It has a dark blue back with hints of purple, and its belly and lower side areas are silver-coloured. It has very short pectoral and ventral fins which are separated by a small gap at the base. It has small cone-shaped teeth. It is generally between 40 and 70 cm in length, although some examples can reach up to 1m. It is a typically oceanic species, present in tropical and subtropical waters worldwide and is very characteristic of the tropical areas of the Atlantic. Skipjack tuna catches represent 50% of the tuna varieties worldwide, it is also the most common species to be caught in the Pacific Ocean as regards weight. Tuna is one of the most complete foods available, because it is an excellent source of protein, with a high biological value, vitamins, particularly vitamin D, which is needed for calcium absorption, minerals like iodine and magnesium, as well as omega 3 fatty acids. Its highly appreciated meat is firm and pink, and fish over 10 kg are preferred as they are the perfect raw material for canning.', 'subitems': null }, {'href': 'atundelnorte.html', 'caption': 'White Tuna', 'keywords': 'white tuna thunnus alalunga (bonnaterre, 1788) It has a scaly, oval body with a striking dark blue-coloured back and a white belly. The average size is around 75 cm, and around 10 Kg in weight. It is a migratory species and in the summer months it goes to the Cantabrian Sea in large groups, where it is caught by rod and reel in the months of July and August to be canned at the just the right moment as regards fats and texture. Immediately after it is caught it is transported to the factory fresh, to be cut up, boiled and packed in the different canned specialities. Due to the delicate colour of its meat and its geographical area of origin, it is commercialised under the names of WHITE TUNA or “BONITO DEL NORTE”. The meet from the belly area, known as “ventresca” (belly fillets), is most highly appreciated due to its delicate taste and texture. Like all blue fish, white tuna is high in omega-3, an essential fatty acid that should always be present in the diet.', 'subitems': null }, {'href': 'berberechos.html', 'caption': 'Cockles', 'keywords': 'The cockle is a bivalve mollusc that can be found in large quantities along the Galician coast. They usually inhabit intertidal areas or river mouths. The taste of the sea in their meat is very special and characteristic. Like all canned molluscs, canned cockles have a high nutritional value. The cockle is known for having very high protein content and for being very low fat; it also contains minerals like calcium, iodine, magnesium and iron. It is also a source of vitamins like retinol, thiamine and riboflavin, which make it a food with a high organoleptic and nutritional value and it is highly recommended as part of a healthy, balanced diet. Although cockles are only caught for a few months each year in the famous Galician estuaries, they can be eaten all year round, on their own or with a few drops of lemon; it’s as easy as “opening a can”.', 'subitems': null }, {'href': 'calamares.html', 'caption': 'Squid & Cuttle Fish', 'keywords': 'It has a long tube-shaped body, on which two triangular finds can be seen at the top end. It is covered with a smooth pink skin, which is almost transparent. It has an unusual calcareous shell inside that acts as its skeleton. In order to move around it expulses pressurised water out of a tube that acts like a siphon. To camouflage itself from its enemies it has the ability to change colour to adapt to its surroundings and, if it feels under attack it shoots a jet of black ink. It is an excellent source of protein and is the marine animal with the highest proportion of edible parts on its body (between 60 and 80%). It is caught in all seas and oceans worldwide. ', 'subitems': null }, {'href': 'mariscoschilenos.html', 'caption': 'Chilean Seafood', 'keywords': 'Molluscs are invertebrates with a soft body protected by a shell. They live in the sea, attached to rocks or buried in the sand, like razor clams or clams. They feed on plankton, which are aquatic micro organisms, by filtering the salt water. They normally live in regions with warm temperatures that help them to survive and stimulate growth. Bivalve molluscs are undoubtedly the most important for food and gastronomy. They provide the organism with an essential source of proteins of high biological value and low fat content, making them highly recommended as part of a healthy, balanced diet. As well as the quality and quantity of protein, molluscs have very high mineral content. Some of the commercial marine molluscs caught in Chile are razor clams, clams, small razor clams, hard clams and sea snails. Conservas Valcárcel offers you a wide range of these precious treasures of the sea.', 'subitems': null }, {'href': 'mejillones.html', 'caption': 'Mussels', 'keywords': 'mejillones mytilus galloprovincialisel mejillon (mytilus galloprovincialis) The mussel (Mytilus galloprovincialis) is a lamellibranchia mollusc with a high nutritional value due to its high protein, iron and phosphorous content. It has bluey-black symmetrical valves from 4 to 8 cm in length. It attaches itself to rocks using a filament it produces itself called a byssal thread, forming large colonies. In the Galician Estuaries, the temperature conditions and nutrients in the sea water are ideal for their development, ensuring mussels of optimum size and quality. They are cultivated on large floating tray-like structures and reproduce by laying several million eggs. Mussels reach the suitable size to be commercialised when they are over one year old, this is when the ropes are pulled out of the water and once on the deck they are cleaned using plenty of sea water and are selected according to size. Like all other molluscs, the mussel is a source of protein, vitamins and minerals, making them highly recommended as part of a healthy, balanced diet, as they are also low fat.', 'subitems': null }, {'href': 'sardinas.html', 'caption': 'Sardines', 'keywords': 'sardinas sardina pilchardus (walbaum, 1792)The sardine used in our products (Sardina pilchardus) is a fish belonging to the clupeidae family. The blue shade of its sides and its silver belly make it easy to recognise. It is a very common species on Spanish coasts, reaching a length of 25 cm. Sardines are only prepared and canned from July to December, as their meat is juicier and tastier during this period. A blue fish par excellence and, therefore, it contains more oil, provides more energy and has more fat-soluble vitamins than white fish. The presence of fat in its meat, which is high in polyunsaturated fatty acids, makes it a very healthy fish for our organism. It is also easy to digest and an excellent source of minerals and vitamins (A and D), which are fully retained due to the canning process.', 'subitems': null }, {'href': 'sardinillas.html', 'caption': 'Small Sardines', 'keywords': 'sardinillas sardina pilchardus (walbaum, 1792)It is the fry of the sardine. The small sardine used in our canned products (SARDINA PILCHARDUS) is a fish belonging to the clupeidae family. The blue shade of its sides and its silver belly make it easy to recognise. Sardines are only prepared and canned from July to December, as their meat is juicier and tastier during this period. A blue fish par excellence and, therefore, it contains more oil, provides more energy and has more fat-soluble vitamins than white fish. The presence of fat in its meat, which is high in polyunsaturated fatty acids, makes it a very healthy fish for our organism. It is also easy to digest and an excellent source of minerals and vitamins (A and D), which are fully retained due to the canning process.', 'subitems': null }, {'href': 'pulpo.html', 'caption': 'Octopus', 'keywords': 'This species lives in rocky areas or at the bottom of the sea in stony areas. It has a large head and an oval body with rough skin, and is well known for its eight long arms with two rows of suckers that help it adhere to different surfaces. The octopus usually feeds on fish and molluscs with its strong jaws, and it has a sack filled with ink to be used when it feels threatened by its predators. It is caught in the Atlantic Ocean and the Mediterranean Sea. Its meat has similar protein content to beef and a high biological value due to its digestibility. The octopus is low calorie and its fat and cholesterol content is, therefore, very low. It contains considerable proportions of vitamins, principally vitamin A and B group vitamins. The octopus is also an important source of minerals, particularly iodine, calcium and iron. ', 'subitems': null }, {'href': 'especialidades.html', 'caption': 'Specialities', 'keywords': 'ANCHOVY The fresh anchovy is salted to preserve it. Salting is a traditional process and particular attention is paid to the maturing stage where the fillets are kept in the salt water for a whole year. During this process they are not subjected to any kind of sterilisation, which means they must be kept at a temperature of no more than 5ºC, which is considered as a semi-preserve. From the food and nutritional point of view, the anchovy is a very healthy canned food. As it is a blue fish it is high in omega 3, and also contains proteins of high biological value and minerals like calcium, magnesium and iodine. This type of canned food also contains B group vitamins (B6, B2 and B3). SMALL CHINCHARDS, SPANISH SAURIES AND MACKERELS The three species belong to the family known as “blue fish”, and are very good for the human organism due to the presence of fat high in polyunsaturated acids (Omega 3). It is also a good source of minerals and vitamins, among which we can highlight the vitamin B2 content. They have protein content very similar to eggs or meat. The protein in blue fish contains essential amino acids like lysine (essential for children’s growth) and tryptophan (required in blood formation). They are easily digestible and their excellent vitamin and mineral content is fully retained in the canning process. SMALL SCALLOPS Bivalve molluscs live attached to rocks in areas of shallow waters with a high level of minerals and nutrients. Small scallops have sweet succulent meat. Like all molluscs it is high protein and low fat. SEAFOOD MOUSSEExquisite ready made product containing mussels from the Galician estuaries; anchovies from the Cantabrian Sea; surimi and olive oil, which, when perfectly combined with nutritional cream and aromatic cognac, is perfect in appetizers or even on its own. Served chilled. Delicious as a base for canapés or spread on toast. EELBROODSEelbroods are the offspring of eels, a freshwater fish with a long body, which breeds at sea. They are 6-8 centimetres in length and around 3 millimetres thick with a vermiform, transparent and compact body. They are caught in river mouths on their way back from the high seas where they are born. SURIMI EELBROODSThe origin of surimi dates back to Japan, where it has been commercialised for more than 500 years. Their literal translation is “muscle of minced fish”. It is a ready made fish product made from mincing, washing and refining the fish. White saltwater fish are used to make surimi, and the Alaskan Pollack gives the best result, which is the one we use at Conservas Valcárcel.It is a very healthy and nutritional food. Exquisite in salads, with scrambled egg or as an added ingredient in fish dishes. CODFrom the Gadidae family, with white, firm meat and a delicate flavour, it lives in the deep, cold waters of the North Atlantic and the Pacific. It is most consumed white fish in Europe and one of the most popular worldwide.The species we use is “Gadus morhua” from the North Atlantic. The cod is salted on board, i.e. it is prepared fresh on the actual boat. Our ready made dish “in Biscayan sauce” is a traditional recipe kept for more than a century at Conservas Valcárcel.', 'subitems': null }, {'href': 'platospreparados.html', 'caption': 'Ready-made meals', 'keywords': 'Our pace of life has changed, time has become a very valuable commodity and fast, easy meals have become very important. It is very easy, just “heat and serve” and you can enjoy traditional recipes with the best fish and seafood from our seas and the freshest vegetables from our land. Our highly rated range enables us to offer you passionate Spanish cuisine: Spanish seafood Paella:Classic recipe of Spanish cuisine characteristic of the region of Valencia. Paella is perhaps the most well-known dish of the rich and varied Spanish gastronomy. It is a rice dish with vegetables, fish and seafood. The recipient in which it is cooked gives the dish its name: Paella. Assorted of Sea Food and Vegetables:If you like to cook, we offer you this ready to use assortment of cuttle fish, hake, peas, mussels, peppers, cockles, onion, tomato... Just mix it with 2 measures of water and one of rice to make delicious Paella. Rice with Stuffed Squid in their own ink:Delicious rice with vegetables and stuffed Squid. All cooked in Squid Ink. Asturian Bean Stew:The traditional Asturian stew made with beans, bacon, chorizo, black pudding... Delicious. Galician Soup:With all the flavour of Galicia. Soup with ham, turnip tops, beans, potatoes... Tuna Salads.Tasty, easy and very appetising. Tuna mixed with different varieties of healthy vegetables. There are three varieties available: Mediterranean: Tuna, carrot, peas, pepper and onionCalifornia: Tuna, corn, carrot, gherkin, olives and capersRussian Salad: Tuna, carrot, potato, peas, beans and olives', 'subitems': null }, {'href': 'lotesespeciales.html', 'caption': 'Special Boxes ', 'keywords': 'A selection of the best products from the sea to make an excellent, long-lasting, personal impression on your customers, relatives and friends, making it the perfect gift. The right choice. The made to order combinations mean they can be adapted to different tastes and budgets. Even including our Best Selection range of Delicatessen products. These boxes are made to order according to the customer’s requirements and preferences, and will be delighted to help you on the following number: 986 23 17 00, or via e-mail: mail@valcarcel.es', 'subitems': null }, {'href': 'lineadelicatessen.html', 'caption': 'Delicatessen Range', 'keywords': 'The CENTENNIAL RANGE is a tribute to our tradition of canned foods, where we use traditional methods at every stage:The importance of selecting the best fish and seafood, captured at the best possible place and time. Prepared by expert hands, which understand and value the product.Made following traditional recipes using high quality ingredients. And when appropriate, they are left to mature in our storage rooms for a whole year to ensure the perfect flavour, just like a great wine. All these factors are combined in harmony, step by step, to ensure Conservas Valcárcel can offer you a product from the BEST SELECTION. ', 'subitems': null }] }, {'href': 'vigilante.html', 'caption': 'Brands', 'keywords': 'brands lata vigilante pum rapaz secretos del mar proa ', 'subitems': null }, {'href': 'recetas.html', 'caption': 'Recipes', 'keywords': 'recipes, tuna, white tuna, cockles, squids, mussels, sardines, octopus, anchovies, mackerel, horse mackerels', 'subitems': [{'href': '#', 'caption': 'Recipes with Tuna', 'keywords': null, 'subitems': [{'href': 'recetas/rec-pimientospiquillo.html', 'caption': 'Piquillo peppers stuffed with tuna ', 'keywords': 'Ingredients: - 2 Piquillo peppers per head - 1 can of tuna - 1 can of anchovies - 1 medium sized onion - 1 spoonful of pepper flesh - 2 cloves of garlic - 1/2 glass of milk - 1 spoonful of tomato concentrate - 1 or 2 spoonfuls of flour - 1/2 glass of fish stock (stock cubes if preferred) - olive oil and salt.  Preparation: Lightly fry the finely diced garlic and onion in a frying pan; when browned, add flour. Gradually add the hot stock and milk, stirring continuously to make a thick béchamel sauce. Keep on the boil for 3 to 5 min. Leave a small amount of béchamel to make the pepper sauce. Add the crumbled tuna and anchovies cut into small pieces. Stuff peppers with this mix. Add spoonfuls of fish and one Piquillo pepper to the béchamel sauce kept to one side. Place in mixer to make a not very thick sauce. Place almost all in the base of a serving dish, place the peppers on top and cover with the rest of the sauce. ', 'subitems': null }, {'href': 'recetas/rec-atunmiroton.html', 'caption': 'Tuna à la mirotón', 'keywords': 'Tuna à la mirotón Ingredients: - 1 can of tuna - 1/2 kg. of tomatoes - olive oil - black and green olives - 1 small can of tomato concentrate - 1 onion - 2 cloves of garlic - bay leaf - salt and white pepper.  Preparation: Dice the onion and garlic and brown in an earthenware bowl. Skin tomatoes, slice and fry lightly with the other ingredients. Cook on slow heat for 1/2 hour. Add pitted olives and tomato concentrate. 1/4 hour before serving, put the tuna into the earthenware bowl. Cook on a very slow heat. Serve with boiled rice sautéed in oil. ', 'subitems': null }, {'href': 'recetas/rec-revoltilloatun.html', 'caption': 'Scrambled tuna and cheese', 'keywords': '  Scrambled tuna and cheese Ingredients serves 4: - 1 large or 2 small cans of tuna - 125 g. of crisps - 1 small bag of peas - 50 g. of mushrooms - 1 medium sized onion - 175 g. of grated cheese - 3 eggs - almost 1/4 litre of milk - salt and pepper.  Preparation: Break the tuna into small pieces on a serving dish. Crush the crisps and mix into the fish. Add peas, cleaned and sliced mushrooms, very finely diced onion, 125 g. of grated cheese, salt and pepper. Blend all the ingredients together. Grease oven dish with butter and pour in the scrambled mix. Lightly beat eggs and add milk. Pour this into the scrambled mix. Finally, sprinkle on the remaining cheese. Bake in a moderate oven at approximately 165° C for 30 or 40 minutes. Serve hot and decorate with fried bread triangles. ', 'subitems': null }, {'href': 'recetas/rec-espaguettimarinera.html', 'caption': 'Spaghetti à la marinière', 'keywords': '  Spaghetti à la marinière Ingredients: - 250 g. of spaghetti - 1 can of tuna - 1 can of cockles in their own juice [keep the juice] - 1 can of mussels in their own juice or in a marinade - 1 dl. of olive oil - 1 or 2 spoonfuls of flour - 250 cc. of fish stock - 1 bay leaf - 1/2 onion - 1 clove of garlic - 1 red pepper - 1 small tomato - salt - white pepper and finely diced parsley. Preparation: Dice the onion and pepper very finely and fry lightly. Add well diced garlic and tomato; when mixed, vigorously stir in the flour for 3 min., avoiding browning. Gradually pour in fish stock and (warm) cockle juice, stirring continuously. Salt and pepper to taste. Add tuna, cockles, mussels and bay leaf, then leave to cook for 5 minutes. Prepare spaghetti “al dente”, drain, place on a serving dish and pour on sauce. Serve with grated cheese and diced egg. N.B. If a finer sauce is preferred, use mixer for the required texture. ', 'subitems': null }, {'href': 'recetas/rec-tomatesfriosatun.html', 'caption': 'Chilled tomatoes with anchovies and tuna', 'keywords': 'Chilled tomatoes with anchovies and tuna Ingredients: - 12 medium sized tomatoes - 1 can of anchovies - 1 small onion - 1 boiled egg - 1 can of tuna - 2 spoonfuls of mayonnaise - 1 gherkin in vinegar - aromatic herbs - pepper - oil and salt.  Preparation: Cut a circle in the upper part of the tomatoes. In the opening, add a pinch of salt and leave face down for a few minutes until well drained. Then season with salt and pepper and leave in the refrigerator for one hour. To one side, make a mixture with crumbled tuna, finely diced onion, herbs - parsley, chervil and tarragon - , hard boiled egg and anchovies previously macerated in a mortar. Add two spoonfuls of mayonnaise and season with salt and pepper. Insert the cream into the tomatoes and place a gherkin ring on each. Keep in the refrigerator until ready to serve. ', 'subitems': null }, {'href': 'recetas/rec-quicheatun.html', 'caption': 'Tuna Quiche', 'keywords': '  Tuna Quiche Ingredients: - 1 large or 2 small cans of tuna - 1 tomato - 1 onion - 200 ml of evaporated milk - 3 eggs - oil - salt and pepper. To make the pastry: - 150 g of flour - 75 g of butter Preparation: Place the flour on the marble top in the shape of a volcano, in the centre insert small lumps of butter, a little salt and 2 or 3 spoonfuls of water. Knead lightly to obtain a well bound pastry; leave to rest for 30 min. Roll out and line a cake mould. Prick the base with a fork and cook in oven for 8 min. Cut the onion and fry in oil over mild heat until it starts to go tender, add the tomato cut into slices and fry lightly; drain and mix in crumbled tuna. Place on the pastry base. Beat the eggs, add evaporated milk and season with salt and pepper. Pour into the cake mould and cook in medium oven for about 45 min. ', 'subitems': null }] }, {'href': '#', 'caption': 'Recipes with White Tuna', 'keywords': null, 'subitems': [{'href': 'recetas/rec-bonitoprovenzal.html', 'caption': 'White tuna à la provençale', 'keywords': 'White tuna à la provençale Ingredients: - 250 g. of onion - 2 soup spoonfuls of oil - 1 glass of white wine - 1 glass of stock or water - 1 soup spoonful of flour - 3 small cans of white tuna - 1 clove of garlic - salt - pepper - 1 bay leaf - paprika - breadcrumbs.  Preparation: Dice the onion finely and brown in a frying pan with two spoonfuls of oil. Add crushed garlic and the bay leaf. Sprinkle on flour and stir in well, avoiding lumps. Add wine, stock, salt and pepper. Cook on a slow heat, stirring to prevent thickening. Place the white tuna slices on an oven dish and pour on the preserve oil. Pour the sauce onto the white tuna. Sprinkle on breadcrumbs generously. Leave in the oven for approximately 10 minutes. ', 'subitems': null }, {'href': 'recetas/rec-tomatesrellenosbonito.html', 'caption': 'Tomatoes stuffed with white tuna', 'keywords': 'Tomatoes stuffed with white tuna Ingredients: - 1 large or 2 small cans of white tuna - 1 egg - capers - pepper - olives and mayonnaise Preparation: Make the stuffing with the white tuna in flakes, diced hard-boiled egg, capers and a dash of pepper. Scoop out the top part of the tomatoes, fill with paste and cover with mayonnaise. Decorate with an olive in the centre.  ', 'subitems': null }, {'href': 'recetas/rec-canelones.html', 'caption': 'Cannelloni filled with tuna', 'keywords': 'Cannelloni filled with tuna Ingredients: - 24 cannelloni - 2 cans of tuna - 1 bowl of tomato sauce - 1 litre of béchamel sauce - 3 boiled eggs - butter - grated cheese - 1 onion and oil.  Preparation: Boil the cannelloni and, when drained, place on a cloth to dry. Crumble the tuna and boiled eggs and stir until well mixed. Fry the finely diced onion and, when tender, add to the mixture. Then add the tomato sauce, mix well and fill the cannelloni with the mixture. Place into a serving dish and top with béchamel sauce. After sprinkling on grated cheese and knobs of butter, cook au gratin for 10 minutes.  ', 'subitems': null }, {'href': 'recetas/rec-flanesparragosbonito.html', 'caption': 'Asparagus mold with white tuna', 'keywords': 'Asparagus mold with white tuna Ingredients: - 1 kg of fresh asparagus - 3 eggs - 1 egg yolk - 1/2 glass of cream - 1 glass of milk - 1 large or 2 small cans of white tuna - 1/2 glass of white wine - 1 spoonful of butter - 1/2 diced onion - 1 sliced carrot - 1 crushed tomato - 1 dash of fish stock - salt and pepper.  Preparation: Skin and cook asparagus. Leave to cool, cut the upper third and keep the pieces. In a container, blend in the milk, crushed stems, eggs, egg yolk, cream, salt and pepper. Strain in sieve then add crumbled tuna. Line molds with butter and fill in with the freshly whipped cream. Leave in oven at 120º for one hour. Meanwhile, lightly fry onion and carrot in a casserole. Add the wine, tomato and fish stock. Leave the sauce to cook for 20 minutes. Present on a dish with sauce at the base and the molds in the centre, adorned with the pieces of left over asparagus. ', 'subitems': null }, {'href': 'recetas/rec-pizzacantabrico.html', 'caption': 'Cantabrian Pizza', 'keywords': 'Cantabrian Pizza Ingredients: - 1 large pizza base - 1 large or 2 small cans of white tuna - 1 can of anchovies - 1 medium sized can of mussels in pickled sauce - 400 g of tomatoes - 200 g of prawns - 1 medium sized onion - parsley - black pepper - oil and salt.  Preparation: Pre-heat the oven to 220º oC. Meanwhile, fry the finely diced onion and skinned tomatoes until the liquid evaporates off.. When fried, leave to cool down. Drain the mussels, then cut up the tuna and anchovies. Put the pizza base on the oven plate, greased with oil, leaving the outer edge of the table slightly raised up then prick several times with a fork. Top with the onion and tomato fry, mussels, anchovies, tuna and prawns. Sprinkle all over with a teaspoonful of diced parsley, a pinch of salt and pepper, and a dash of oil. Put the pizza into a medium oven and serve when it is just right, very hot. ', 'subitems': null }, {'href': 'recetas/rec-empanadabonito.html', 'caption': 'Tuna Pastry', 'keywords': 'Tuna Pastry Ingredients: - Tuna Pastry - 2 medium sized cans of tuna in oil - 600 g of puff pastry - 250 g of fresh crushed tomato - 1 green pepper - 1/2 red pepper - 1 egg - Butter - Flour - 1 medium sized onion - 1 garlic clove, olive oil and salt. Preparation: Fry the diced onion and garlic with the peppers cut into thin slices. When tender, add the tomato and a pinch of salt. When the sauce is ready, pass through a sieve, add the crumbled tuna after draining the oil. On a floured table spread out half of the pastry, making it 5 cm larger than the mould to be used. Line the mould with pastry after greasing with butter and sprinkling on flour, prick the pastry with a fork. Pour in the fried tomato sauce and tuna then cover over with another layer of pastry. With a brush, paint the whole surface with beaten egg to give it a shiny finish. Finally, place in a preheated oven at high temperature (200º C) until brown and well cooked. Remove from the mould and serve warm or cold. ', 'subitems': null }] }, {'href': '#', 'caption': 'Recipes with Cockles', 'keywords': null, 'subitems': [{'href': 'recetas/rec-espaguettimarinera-berberechos.html', 'caption': 'Spaghetti à la marinière', 'keywords': 'Spaghetti à la marinière Ingredients: - 250 g. of spaghetti - 1 can of tuna - 1 can of cockles in their own juice [keep the juice] - 1 can of mussels in their own juice or in a marinade - 1 dl. of olive oil - 1 or 2 spoonfuls of flour - 250 cc. of fish stock - 1 bay leaf - 1/2 onion - 1 clove of garlic - 1 red pepper - 1 small tomato - salt - white pepper and finely diced parsley. Preparation: Dice the onion and pepper very finely and fry lightly. Add well diced garlic and tomato; when mixed, vigorously stir in the flour for 3 min., avoiding browning. Gradually pour in fish stock and (warm) cockle juice, stirring continuously. Salt and pepper to taste. Add tuna, cockles, mussels and bay leaf, then leave to cook for 5 minutes. Prepare spaghetti “al dente”, drain, place on a serving dish and pour on sauce. Serve with grated cheese and diced egg. N.B. If a finer sauce is preferred, use mixer for the required texture. ', 'subitems': null }] }, {'href': '#', 'caption': 'Recipes with Squids', 'keywords': null, 'subitems': [{'href': 'recetas/rec-calamaressalsaalmendra.html', 'caption': 'Cuttle Fish with Almond sauce', 'keywords': 'Cuttle Fish with Almond sauce Ingredients: - 2 cans of cuttle fish in oil - 1 onion - 2 tomatoes - parsley - almonds - breadcrumbs Preparation: Fry the chopped onion and clove of garlic. When browned, add the tomatoes cut into pieces, aromatic herbs, almonds, salt and pepper. Sieve the sauce, add red wine and pour onto the squid in an earthenware bowl.  ', 'subitems': null }, {'href': 'recetas/rec-calamaresetas.html', 'caption': 'Mushrooms with Cuttle Fish', 'keywords': 'Mushrooms with Cuttle Fish Ingredients: - 1/2 kg of mushrooms - 3 cans of cuttle fish in oil - 25 g of butter - 1 spoonful of flour - 1/2 litre of stock - white wine - one clove of garlic - chilli - parsley - olive oil and salt  Preparation: Clean, cut and lightly fry mushrooms in frying pan with butter and a pinch of salt. In an earthenware bowl, fry diced garlic and a piece of chilli until browned. Add the mushrooms, flour, a dash of white wine and stock. Keep over moderate heat until the liquid evaporates, then add cuttle fish cut into pieces. Serve with diced parsley on top. ', 'subitems': null }, {'href': 'recetas/rec-chipironessalsaceitunas.html', 'caption': 'Whole squid with olive sauce', 'keywords': 'Whole squid with olive sauce Ingredients: - 2 cans of stuffed squid in oil - 1 onion - 1 clove of garlic - parsley - 300 g of ripe tomatoes - 50 g of olives - aromatic herbs and salt. Preparation: Fry the onion, garlic and parsley in the frying pan, add peeled, cut tomatoes, aromatic herbs and salt. When the tomato is ready, sieve the sauce, add the olives cut in halves and pour everything onto the whole stuffed squid. Serve in a casserole with fried bread triangles ', 'subitems': null }] }, {'href': '#', 'caption': 'Recipes with Mussels', 'keywords': null, 'subitems': [{'href': 'recetas/rec-arrozmejillones.html', 'caption': 'Rice with mussels', 'keywords': 'Rice with mussels Ingredients: - 2 cans of mussels - 100 g. of rice per head - peas - onion - tomatoes - parsley - salt and pepper  Preparation: Lightly fry enough finely diced onion in an earthen-ware bowl. When starting to brown, add tomato, diced parsley and peas. Season with herbs, salt and pepper. Add 100 g. of rice per head, slightly brown, adding 300 g. of water per 100 g. of rice, in other words, 1 measure of rice to 3 of water. 5 minutes before cooking is finished add the mussels. This rice must be juicy. ', 'subitems': null }, {'href': 'recetas/rec-patatasmejillones.html', 'caption': 'Potatoes with Mussels', 'keywords': 'Potatoes with Mussels Ingredients: - 1 kg of potatoes - 2 or 3 medium sized cans of mussels in brine - white wine - 1 small onion - bay leaf - parsley - oil and salt.  Preparation: In a casserole dish, fry the finely diced onion in olive oil. When it starts to brown, add the peeled and finely chopped potatoes. Lightly fry with a dash of white wine, salt and a bay leaf; cover with boiling water and leave on the heat until ready. Add the mussels and cook briefly. Sprinkle diced parsley on top. ', 'subitems': null }, {'href': 'recetas/rec-pizzacantabrico-mejillones.html', 'caption': 'Cantabrian Pizza', 'keywords': 'Cantabrian Pizza Ingredients: - 1 large pizza base - 1 large or 2 small cans of white tuna - 1 can of anchovies - 1 medium sized can of mussels in pickled sauce - 400 g of tomatoes - 200 g of prawns - 1 medium sized onion - parsley - black pepper - oil and salt.  Preparation: Pre-heat the oven to 220º oC. Meanwhile, fry the finely diced onion and skinned tomatoes until the liquid evaporates off.. When fried, leave to cool down. Drain the mussels, then cut up the tuna and anchovies. Put the pizza base on the oven plate, greased with oil, leaving the outer edge of the table slightly raised up then prick several times with a fork. Top with the onion and tomato fry, mussels, anchovies, tuna and prawns. Sprinkle all over with a teaspoonful of diced parsley, a pinch of salt and pepper, and a dash of oil. Put the pizza into a medium oven and serve when it is just right, very hot. ', 'subitems': null }, {'href': 'recetas/rec-espaguettimarinera-mejillones.html', 'caption': 'Spaghetti à la marinière', 'keywords': 'Spaghetti à la marinière Ingredients: - 250 g. of spaghetti - 1 can of tuna - 1 can of cockles in their own juice [keep the juice] - 1 can of mussels in their own juice or in a marinade - 1 dl. of olive oil - 1 or 2 spoonfuls of flour - 250 cc. of fish stock - 1 bay leaf - 1/2 onion - 1 clove of garlic - 1 red pepper - 1 small tomato - salt - white pepper and finely diced parsley. Preparation: Dice the onion and pepper very finely and fry lightly. Add well diced garlic and tomato; when mixed, vigorously stir in the flour for 3 min., avoiding browning. Gradually pour in fish stock and (warm) cockle juice, stirring continuously. Salt and pepper to taste. Add tuna, cockles, mussels and bay leaf, then leave to cook for 5 minutes. Prepare spaghetti “al dente”, drain, place on a serving dish and pour on sauce. Serve with grated cheese and diced egg. N.B. If a finer sauce is preferred, use mixer for the required texture. ', 'subitems': null }] }, {'href': '#', 'caption': 'Recipes with Sardines', 'keywords': null, 'subitems': [{'href': 'recetas/rec-sardinarovico.html', 'caption': 'Sardines Rovico', 'keywords': 'SardSardines Rovico Ingredients: - 2 cans of sardines in oil - 4 medium sized boiled potatoes - tomato sauce - 1 hard-boiled egg and oven baked green peppers. Preparation: Cut potatoes into slices and place in a serving dish. Cover with sardines. Cover in tomato sauce, sprinkle diced hard-boiled egg and oven baked pepper cut into strips. ', 'subitems': null }, {'href': 'recetas/rec-sardinapistoalicantina.html', 'caption': 'Sardines with Ratatouille Alicante style', 'keywords': 'Sardines with Ratatouille Alicante style Ingredients: - 2 cans of sardines in oil - 350 g of marrow - 4 red and green peppers - 1/2 kg of tomatoes - 1 onion - 1/4 litre of stock - 2 cloves of garlic - sugar - paprika - olive oil and salt.  Preparation: Cut deseeded peppers very finely, and likewise with the marrow, sardines and onion. Peel the tomatoes and remove seeds. Fry the peppers and marrow. Season with salt and when tender, add the sardines, pour into earthenware bowl removing all the oil and keeping warm. In the used oil, fry the onion, tomato and chopped garlic, season with salt and place on the vegetables and sardines in the earthenware bowl. Add the paprika and a dash of sugar to take away the acidic taste of the tomato, add the stock and leave to boil over a slow heat, with the bowl covered over, for one hour. ', 'subitems': null }] }, {'href': '#', 'caption': 'Recipes with Octopus', 'keywords': null, 'subitems': [{'href': 'recetas/rec-pulporiojana.html', 'caption': 'Octopus La Rioja style', 'keywords': '  Octopus La Rioja style Ingredients: - 4 cans of octopus in oil - olive oil - 1 onion - 1 red pepper - 1 small glass of white wine - 2 spoonfuls of tomato concentrate or 3 tomatoes and salt Preparation: Lightly fry the finely diced onion and pepper. Add the octopus. Pour in the dry white wine and 2 spoonfuls of tomato concentrate, or the sliced, skinless, deseeded tomatoes. Cook over slow heat with lid on the casserole. Water may be added if too dry. Leave to simmer for 10 minutes.  ', 'subitems': null }, {'href': 'recetas/rec-pulpocantabro.html', 'caption': 'Octopus Cantabrian style', 'keywords': 'Octopus Cantabrian style Ingredients: - 4 cans of octopus in oil - olive oil - vinegar - 1 onion - 3 cloves of garlic - 1 glass of white wine - salt - pepper and parsley  Preparation: Dice onion, garlic and parsley, then lightly fry in a frying pan. When starting to brown, add wine, a little water, salt, pepper and a drop of vinegar. Add the octopus, cover and leave to cook for a few minutes. Serve straight away.Dice onion, garlic and parsley, then lightly fry in a frying pan. When starting to brown, add wine, a little water, salt, pepper and a drop of vinegar. Add the octopus, cover and leave to cook for a few minutes. Serve straight away. ', 'subitems': null }] }, {'href': '#', 'caption': 'Recipes with Anchovies', 'keywords': null, 'subitems': [{'href': 'recetas/rec-huevosjardineranchoas.html', 'caption': 'Eggs with anchovies', 'keywords': 'Octopus La Rioja style Ingredients: - 4 cans of octopus in oil - olive oil - 1 onion - 1 red pepper - 1 small glass of white wine - 2 spoonfuls of tomato concentrate or 3 tomatoes and salt Preparation: Lightly fry the finely diced onion and pepper. Add the octopus. Pour in the dry white wine and 2 spoonfuls of tomato concentrate, or the sliced, skinless, deseeded tomatoes. Cook over slow heat with lid on the casserole. Water may be added if too dry. Leave to simmer for 10 minutes. ', 'subitems': null }, {'href': 'recetas/rec-ensaladanicoise.html', 'caption': 'Niçoise salad with anchovies', 'keywords': 'Niçoise salad with anchovies Ingredients: - 1 can of anchovies in oil - 1/4 kg. of string beans - 1/4 kg. of boiled jacket potatoes - 4 tomatoes - 100 g. of black olives - 2 spoonfuls of capers - vinaigrette sauce and salt. Preparation: Peel and slice potatoes and boil with string beans. Skin tomatoes and cut into four segments.  Place potatoes and beans in a salad bowl around tomatoes. Decorate with anchovy fillets, olives and caper. Dress with vinaigrette sauce. N.B. This salad can also be made with a medium sized can of tuna in olive oil. ', 'subitems': null }, {'href': 'recetas/rec-tomatesfriosanchoas.html', 'caption': 'Chilled tomatoes with anchovies and tuna', 'keywords': 'Chilled tomatoes with anchovies and tuna Ingredients: - 12 tomates medianos - 1 lata de Anchoas - 1 cebolla pequeña - 1 huevo cocido - 1 lata de Atún - 2 cucharadas de salsa mayonesa - 1 pepinillo en vinagre - hierbas aromáticas - pimienta - aceite - sal  Preparation: Se corta un disco en la parte superior de los tomates. En la abertura, se echa un poco de sal y se dejan boca abajo durante unos minutos hasta que escurran bien. Después se sazonan con sal y pimienta y se introducen una hora en la nevera. Aparte, se hace una mezcla con el Atún desmenuzado, la cebolla finamente picada, las hierbas -perejil, perifollo y estragón-, el huevo duro y las Anchoas previamente machacadas en un mortero. Se le agregan dos cucharadas de salsa mayonesa y se sazona con sal y pimienta. Se introduce la crema en los tomates y se coloca un disco de pepinillo sobre cada uno. Se conservan en la nevera hasta servir.  ', 'subitems': null }, {'href': 'recetas/rec-tostasanchoashuevos.html', 'caption': 'Anchovy toast with scrambled egg', 'keywords': 'Anchovy toast with scrambled egg Ingredients: - 6 eggs - 8 slices of bread - 2 cans of anchovies in oil - milk - olives - olive oil and salt. Preparation: Fry the bread and place on kitchen towel to absorb excess fat. In an earthenware bowl, pour in a little milk and two teaspoonfuls of oil, add eggs and keep over slow heat, stirring quickly until the eggs start to set. When set, remove from heat and continue stirring. Then cover the slices of bread with egg and anchovies, decorate with olives and place in oven for five minutes.  ', 'subitems': null }, {'href': 'recetas/rec-pizzacantabrico-anchoas.html', 'caption': 'Cantabrian Pizza', 'keywords': 'Cantabrian Pizza Ingredients: - 1 large pizza base - 1 large or 2 small cans of white tuna - 1 can of anchovies - 1 medium sized can of mussels in pickled sauce - 400 g of tomatoes - 200 g of prawns - 1 medium sized onion - parsley - black pepper - oil and salt.  Preparation: Pre-heat the oven to 220º oC. Meanwhile, fry the finely diced onion and skinned tomatoes until the liquid evaporates off.. When fried, leave to cool down. Drain the mussels, then cut up the tuna and anchovies. Put the pizza base on the oven plate, greased with oil, leaving the outer edge of the table slightly raised up then prick several times with a fork. Top with the onion and tomato fry, mussels, anchovies, tuna and prawns. Sprinkle all over with a teaspoonful of diced parsley, a pinch of salt and pepper, and a dash of oil. Put the pizza into a medium oven and serve when it is just right, very hot.  ', 'subitems': null }] }, {'href': '#', 'caption': 'Recipes with Mackerel', 'keywords': null, 'subitems': [{'href': 'recetas/rec-caballamarinera.html', 'caption': 'Mackerel à la marinière ', 'keywords': 'Mackerel à la marinière Ingredients: - 6 cans of mackerel fillets in oil - 1 kg. of potatoes - olive oil - 2 egg yolks - 2 diced cloves of garlic - 1 bay leaf and salt. Preparation: Boil the potatoes and cut into squares. Put mackerel, potatoes, egg yolks, very finely diced garlic, bay leaf and sufficient oil in an earthenware bowl. Without putting on the heat, turn the bowl round until a mayonnaise sauce forms.', 'subitems': null }, {'href': 'recetas/rec-calabacinescaballa.html', 'caption': 'Courgettes with Mackerel', 'keywords': 'Courgettes with Mackerel Ingredients: - 5 courgettes - 2 eggs - 2 cans of mackerel filets in oil - 1 large onion - breadcrumbs - 3 spoonfuls of tomato sauce - 150 g of bread crumbs - 2 cloves of garlic - olive oil and salt Preparation: Carefully clean out the courgettes after peeling and cutting lengthways, keeping the pulp for the stuffing. Cook in boiling salty water for 10 minutes. Fry the finely diced onion, garlic and courgette pulp. When all well cooked, add the very finely diced mackerel, tomato sauce and bread crumbs soaked in milk. Then pour in the beaten eggs and fill the courgettes. Pour on oil and cover with breadcrumbs. Ovenbake au gratin.', 'subitems': null }, {'href': 'recetas/rec-salteadocaballa.html', 'caption': 'Vegetable sauté with Mackerel', 'keywords': 'Vegetable sauté with Mackerel Ingredients: - 12 artichokes - 3 cans of mackerel filets in oil - 1 pepper - 1 dash of white wine - 1 onion - 2 cloves of garlic - 1 sprig of parsley - olive oil and salt.  Preparation: Fry diced onion until brown. Mortar the garlic and parsley blending with a dash of white wine, then add the mackerel. Add the artichokes cooked in salt and a dash of oil. Decorate with strips of pepper. ', 'subitems': null }] }, {'href': '#', 'caption': 'Recipes with Horse Mackerels', 'keywords': null, 'subitems': [{'href': 'recetas/rec-jurelesmarinesca.html', 'caption': 'Matelote mackerel', 'keywords': 'Matelote mackerel Ingredients: - 2 large cans of horse mackerel in pickled sauce - 2 or 3 cloves of garlic - tomato - parsley - 1 bay leaf - 2 soup spoonfuls of olive oil - 1 spoonful of flour - salt and small pieces of fried bread. Preparation: Boil 1/2 litre of water with two or three cloves of finely cut garlic, a fair amount of tomato, parsley, bay leaf, two spoonfuls of oil, one teaspoonful of flour and salt. Leave to boil for half an hour. Add horse mackerel and take off the heat immediately. Serve on a dish decorating with small pieces of fried bread.  ', 'subitems': null }, {'href': 'recetas/rec-jurelespimiento.html', 'caption': 'Horse Mackerel with Peppers', 'keywords': 'Horse Mackerel with Peppers Ingredients: - 3 cans of horse mackerel in oil or pickled sauce - 2 aubergines - 3 large green peppers - 100 g. of green olives cut into slices - garlic - parsley - olive oil and salt Preparation: Ovenbake the peppers and aubergines. Skin, remove seeds and cut into long strips. Place all these ingredients in a serving dish with pitted olives and dress with olive oil, garlic and very finely diced parsley. It is advisable to leave after dressing to enhance the taste. Serve horse mackerel separately, in another serving dish without heating. ', 'subitems': null }] }] }, {'href': 'contacto.html', 'caption': 'Contact', 'keywords': 'contacto justo lopez valcarcel, s.a.muelle de bouzas 36208 vigo(pontevedra) spain tel.: +34 986 23 17 00 fax: +34 986 29 84 88 e-mail: mail@valcarcel.es contact form Please use the following form to get in touch with us. We will send you a reply as soon as possible. The details you provide here will be included in a file which has been presented before the Data Protection Agency. This file will be used to attend to the enquiries made and to handle commercial relations between the two parties. By pressing the "Send" button you give your permission for this data to be processed for the aforementioned purpose. You have the right to exercise your rights to access, oppose, rectify and cancel this data in accordance with Organic Law 15/1999 for the Protection of Personal Data, by letter enclosing a photocopy of your personal identification document to the following address: Muelle de Reparaciones Coia-Bouzas s/n C.P 36208 Vigo. INTERACTIVE LOCALISATION MAP Use the + and - controls on the left of this map to zoom in and out, and the arrows to move around it. You can also change the display type (satellite or map) via the buttons in the top right-hand corner. ', 'subitems': null }, {'href': 'buscador.html', 'caption': 'Search Engine', 'keywords': 'Search text Search The whole web Site Map', 'subitems': null }, {'href': 'recetas/rec-ensaladacaballa.html', 'caption': 'Mackerel crispy salad', 'keywords': 'Mackerel crispy salad', 'subitems': null }, {'href': 'recetas/rec-copaanchoas.html', 'caption': 'Cup of anchovies and melon', 'keywords': 'recipe Cup of anchovies and melon', 'subitems': null }, {'href': 'recetas/rec-sardinillasarroz.html', 'caption': 'Small sardines on creamy carrot rice', 'keywords': 'recipe Small sardines on creamy carrot rice', 'subitems': null }, {'href': 'recetas/rec-sardinasnoquis.html', 'caption': 'Sardines with gnocchi and tetilla cheese', 'keywords': 'recipe Sardines with gnocchi and tetilla cheese', 'subitems': null }, {'href': 'recetas/rec-potajemejillones.html', 'caption': 'Instant mussel stew', 'keywords': 'recipe Instant mussel stew', 'subitems': null }, {'href': 'recetas/rec-bocaditospulpo.html', 'caption': 'Octopus bites', 'keywords': 'recipe Octopus bites', 'subitems': null }, {'href': 'recetas/rec-pescadoberberechos.html', 'caption': 'Fish in cockle sauce', 'keywords': 'recipe Fish in cockle sauce', 'subitems': null }, {'href': 'recetas/rec-revueltobonito.html', 'caption': 'Scrambled eggs with white tuna and spinach', 'keywords': 'recipe Scrambled eggs with white tuna and spinach', 'subitems': null }, {'href': 'recetas/rec-salteadochipirones.html', 'caption': 'Sautéed vegetables with cuttle fish', 'keywords': 'recipe Sautéed vegetables with cuttle fish', 'subitems': null }, {'href': 'recetas/rec-timbalventresca.html', 'caption': 'Filet of white tuna timbale', 'keywords': 'recipe Filet of white tuna timbale', 'subitems': null }];