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Paella Valenciana
INGREDIENTS
600g rice
480g rabbit
600g chicken
4 large fresh Mussels
4 large fresh prawns
180g grated tomato
180g garrofe (special beans for paella)
6 tbsps olive oil
A few strands of saffron
1 tbsp sweet red pepper
Salt and yellow coloring for paella and 2 bayleaves
Stock / Water
PREPARATION
Place the paella over the heat with olive oil and a little salt, when it is hot add the chicken and rabbit frying them over a low heat until gold brown. Add the beans, all of them, fry a little longer and add the tomato. When the latter has been fried, add the sweet pepper and the water very fast (2.5 to 3 l). saffron, coloring and a pinch of salt. After boiling for 15 minutes, the rice will be distributed evenly, place the mussels and prawns evenly around the dish , then cook for about 8 minutes over fast heat and over a low heat for the rest of the time until it is done.
Observation: The amount of stock and the correct heat are very difficult to get right in theory. Practice will teach the correct measures for the rice to be just right.
There are a wide variety of recipes for Paella in Spain. In each case it is cooked with the ingredients available at that time in the year. Many people like it with fish only or meet only. I find experimenting makes perfect and you will end up with a paella that suits you.
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Spanish Omelette (Tortilla de patatas)
INGREDIENTS
1/4 kg potatoes
6 eggs
1dl oil
1 onion
Seasoning, Salt and pepper
PREPARATION
Peel the potatoes, wash them thoroughly and cut them into thin slices. Chop the onion. Heat oil in a frying pan and then add the onion. Saut?e the onion until it is brown and then add the potatoes and a little salt. Stir the contents until the potatoes are done. Beat the eggs, add a pinch of salt and then the potatoes.
Mix well. Turn the heart up under the frying pan and add the egg and potato mixture. Brown on one side and then turn the omelette over to brown it on the other side.
NIce variation : try adding small smokey bacon pieces with the onions.
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Cold Vegetable Soup (Gazpacho)
INGREDIENTS
1/4 kg tomatoes
2 peppers
1 clove garlic 5 tbsps oil
2 tbsps vinegar
150g bread crumbs
PREPARATION
Crush the garlic and chopped pepper in a mortar with a little salt. Add the tomatoes which have been cut into pieces and the moistened bread crumbs. When everything has been well crushed, add olive oil little by little, stirring continuously. When it has been absorbed, add cold water and then strain.
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Fish Soup
INGREDIENTS
1 lb of fish(rock fish, shrimp, cod, etc.)
1lb of mussels
2 sheets of puff pastry
4 tomatos
4 garlic cloves
1 onion
1 egg
1 cup of white wine
30 gr of toasted almonds
2 slices of french bread
parsley
3-4 strands of SAFFRON
salt white pepper olive oil
PREPARATION
In a deep casserole saut? slowly the shredded onion in some olive oil; when it starts changing colour, add 2 peeled garlic cloves and a sprig of parsley both chopped, add the tomatoes, pealed and chunked; poach for five minutes in enough water to cover ingredients, incorporate the fish and add fresh water to cover it all. Crush in a mortar ( or blender ) the SAFFRON, 2 cloves of garlic, the almonds, the slices of bread pre fried in olive oil and a sprig of parsley. Incorporate the crushed mix into the broth season and cover, let slow boil for 20 minutes. Steam the mussels and extract the meat from shell draining all their juice through a thin mesh strainer. Add this mussel juice into the broth a few minutes before serving and stir.
Strain the fish and break it apart into small chunks and strain the broth through a china cap. Portion the fish, shrimp and mussels in to 4 individual cooking bowls and fill each with their respective broth. Unfold the puff pastry and cut out 4 circles a little bit bigger than the bowl lip, wet the bowls edge and the puff pastry circles edges with water, and put the circles of puff pastry over the soup pressing firmly to assure good adhesion to the bowls. Paint the puff pastry shells with the beaten egg and oven at 375 ?F until the puff pastry is golden brown, remove and serve.
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Oxtail Stew (Rabo de Toro)
INGREDIENTS
1 1/2 kg (3-3 1/2 pounds) oxtail, cut into 2-inch (5 cm) pieces oil for frying
2 large onions, finely chopped
3 garlic loves, minced
3 carrots in thick slices
1 green pepper, chopped
4 bay leaves
Salt
2 dl (7 ounces) red wine
2 dl (7 ounces) water
1 tablespoon unsweetened chocolate powder
PREPARATION
Cover bottom of large casserole with oil and heat- Brown pieces about 15 minutes. Add onion, garlic, carrots, green pepper, bay leaves, salt, red wine and water. Heat to boiling; reduce heat. Skim off foam. Cover and simmer 3 hours. Remove meat to warm platter. Discard bay leaves. Skim fat from broth. Pur?e broth in blender until smooth. Pour into saucepan. Stir in chocolate powder and heat through. Pour over oxtail pieces and serve immediately. If you wish to make additional sauce, add more red wine or beef broth. This dish demands a Torres Sangre de Toro, a heavy, full-bodied red wine from Catalonia.
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Oven Baked Sea Bass
INGREDIENTS
1 whole 1kg sea bass, cleaned
2 lemons
1 small glass white wine
3 ripe tomatoes, skinned and sieved
2 cloves garlic, finely chopped
Sprig parsley, finely chopped
2 tbsp bread crumbs
1 onion, finely chopped
1 crispy lettuce, finely shredded
Extra virgin olive oil and salt
PREPARATION
Preheat oven to medium high. Spread the onion over the bottom of a shallow ovenproof dish and lay the fish on top. Drizzle over some oil and lemon juice. Add the strained tomatoes, wine and sprinkle over the bread crumbs which have been mixed with the parsley and garlic. Drizzle over a little more oil and place in the oven. Cook for 25-30 minutes, basting occasionally with the juices from the fish. When the fish is cooked, transfer to a hot serving dish and cover with the sauce. To garnish, surround with lettuce and some slices of lemon.
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Fried Squid - Calamares Fritos
INGREDIENTS
450g fresh squid, cleaned and cut into rings
5-6 tbsp plain white flour
2 medium eggs, lightly beaten
olive oil for frying
1 lemon, cut into wedges
salt
PREPARATION
Rinse and dry the squid well. Put the flour into a wide-bottomed bowl and toss the squid rings in it, until lightly coated. Then dip the pieces into e beaten egg. If shallow frying, heat about ? inch of the oil in a heavy based frying pan, and when hot, drop in the squid, a few rings at a time for 2 minutes, until golden brown. Drain the rings well, place on a serving dish, sprinkle with some salt, and garnish with the lemon wedges. This dish is well accompanied by either mayonnaise or ali-oli sauce.
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Chicken in Garlic Sauce (Pollo al Ajillo)
INGREDIENTS
1 dl (1/2 cup, 4 ounces) olive oil
Approx. 1 1/2 kg (2 1/2-3 pound)chicken, cut in small serving pieces
Salt
1 head garlic, minus 2 cloves, minced
1 dl (1/2 cup, 4 ounces) water
Juice of 1 lemon
Few strands saffron or pinch powdered saffron, diluted and crushed in very small amount of water
PREPARATION
Heat oil in large skillet. Add chicken pieces and cook over moderate heat until golden brown. Place chicken pieces in large, shallow casserole. Salt. Pour off all but 4 tablespoons of oil in skillet. Saut garlic. Stir in water and bring to boil. Pour over chicken. Add lemon juice and saffron. Cook, covered, over low heat about 15 minutes or until meat is tender. Serve, spooning sauce over chicken. We suggest a light, dry red wine, for example Torres Coronas from Catalonia or Se?or?o de Sarria from Navarra
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Madrid Style Pork (Cerdo a la Madrile?a)
INGREDIENTS
This delicious mixture of herbs and spices will warm up ordinary pork fillets and is an exciting change. It is easy to prepare as the ingredients do all the work for you!
You will need (serves 4-6):
6-8 Pork fillets or pork chops
8 cloves garlic
handfull parsley, chopped
half teaspoon thyme
half teaspoon sweet paprika (you can substitute for hot paprika, for added bite)
1 bay leaf
100ml extra virgin olive oil
salt and pepper to season
PREPARATION
1.In a large shallow dish or baking tray, place the olive oil, garlic, parsley, thyme, paprika, bay leaf, salt and pepper. Mix well.
2. Place the pork fillets in the tray with the marinade and leave them in the fridge for 2-3 hours, turning frequently.
3. When marinaded, place the pork onto an oven tray adding any remaining marinade and cook on a low to moderate oven for about 40 minutes.
4. Serve with boiled potatoes and seasonal vegetables
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Spanish Meatballs in Tomato Sauce
INGREDIENTS
This dish is popular at any time of the year as it can be eaten hot or cold.(You can also do without the sauce if you wish) I however prefer it as the locals here do: straight out of the pan with plenty of fresh bread on the side to mop up that lovely sauce!
500g minced beef
3-4 cloves garlic
1 onion
parsley
1 egg (beaten)
4 tomatoes, roughly chopped
2 slices stale bread
milk
white wine
flour
salt
pepper
olive oil
PREPARATION
In a blender or mortar, crush 2 cloves of garlic with the parsley and mix with a dash of white wine.
Place this mixture in a large bowl with the mince, mix well and then leave to stand for 20 minutes.
Place the bread in a shallow dish and cover with the milk. Leave to soak for a few minutes
Add the bread, egg, salt and pepper to the mince and knead until all the ingredients are mixed together.
Make small balls and roll each one in flour.
Cook in plenty of hot oil until they turn golden brown, drain and place in a casserole dish.
For the sauce:
Finely chop the onion and the remaining garlic.
Place a little oil from the meatballs into a casserole dish or large earthenware dish 3. Add the onion and garlic and gently fry until they begin to brown.
Add the chopped tomatoes and about half a glass of white wine.
Bring to the boil and cook for 5 minutes
Pour the sauce over the meatballs and then place in a moderate oven for 20 - 25 minutes.
Serve with fresh bread
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