Try this great recipe to mix up your eating routines!
• 12 oz crab meat or 1 pkg imitation crab
• 1 lb octopus, boiled – or boiled squid
• 1 1/2 lb shrimp, boiled and peeled
• 1/2 red bell pepper
• 1/2 green bell pepper
• 8 oz cocktail onions
• 1/2 medium yellow onion (optional)
• 8 oz gherkin pickles
• 8 oz green olives, stuffed with anchovies
• white vinegar
• extra virgin Spanish olive oil
• salt to taste
This Spanish seafood salad recipe makes 6 servings.
If you cannot purchase octopus that is already boiled, purchase the fresh octopus and boil between 30-60 minutes until tender. The cooking time depends on the size of the octopus. If you prefer, clean and boil squid in a pan for 5-10 minutes.
While octopus or squid is boiling, cook the shrimp. In a medium size sauce pan, bring water to a boil over high heat. Once the water is boiling, add the raw shrimp, shells on. Boil 3-5 minutes. Pour out water and immediately rinse in cold water. When shrimp has cooled, peel, rinse and drain. Place in bowl with octopus.
If using imitation crab meat, cut or flake into 1/2-inch pieces. If using crab meat, break into 1/2-inch pieces with a fork. Add to serving bowl.
Once the octopus or squid is cooked, cut it into slices approximately 1/4 inch thick. Place in a large serving bowl.
Rinse peppers and remove seeds. Cut the peppers into 1/2-inch square pieces. Chop onion. Cut pickles in half. Add peppers, onion and pickles, as well as drained cocktails onions and green olives to the serving bowl.
Add white vinegar and olive oil to taste, using approximately 1 part vinegar to two parts oil. Mix thoroughly. Add salt to taste.
Spanish Recipe: Paella valenciana
• 1 tablespoon olive oil
• 1/2 (4 pound) whole chicken, cut into 6 pieces
• 1/2 (2 pound) rabbit, cleaned and cut into pieces
• 1 head garlic, cloves separated and peeled
• 1 tomato, finely chopped
• 1 (15.5 ounce) can butter beans
• 1/2 (10 ounce) package frozen green peas
• 1/2 (10 ounce) package frozen green beans
• salt to taste
• 1 teaspoon mild paprika, or to taste
• 1 pinch saffron threads
• dried thyme to taste (optional)
• dried rosemary to taste (optional)
1. Heat a paella pan over medium-high heat, and coat with olive oil. Add the chicken, rabbit and garlic; cook and stir until nicely browned. Move the browned meat to the sides of the pan, and add the tomato, butter beans, peas, and green beans. Season with paprika, and mix well.
2. Fill the paella pan almost to the top with water, measuring the water as you put it in. This is to help you to determine how much rice to add, as paella pans come in different sizes. Bring to a boil. Simmer for about 1 hour to make a nice broth.
3. Season with a generous amount of salt, and just enough saffron to make a nice yellow color. Season with thyme and rosemary if desired. The goal is to make a rich tasting broth that will soak into the rice to make it delicious. Stir in half as much rice as the amount of water in the pan. Cover, reduce heat to low, and simmer until all of the liquid has been absorbed, about 20 minutes.
Recipe of the day:
Today I will recommend you a delicious tapa that you are now familiar with… EL FLAMENQUÍN
Flamenquines are traditional in Córdoba, if you want to know how to make it, follow the recipe below!
• 1 pork steak preferably from the leg. One per flamenquin.
• 2-3 thick cured-ham strip per flamenquin
• beaten egg
• Plenty of extra virgin olive oil for frying
• Open and mash the steak
• Cut the thick cured-ham slices into strips and arrange them over the steaks. (you can add some semi-cured manchego cheese strips)
• Roll into a cylinder till it becomes a perfect roll.
• Prepare the beaten egg and the breadcrumbs
• Dip in egg and breadcrumbs. Repeat once till they are totally covered
• Heat a pan with olive oil at a medium heat and fry slowly to assure they are cooked on the inside.
• Drain in paper towel and serve with salmorejo as garnish.
Revuelto de setas y jamón
•3/4 lb. wild or green asparagus
•3 tbsp extra virgin Spanish olive oil
•2 cloves garlic, finely chopped
•1/2 tsp. sweet Spanish paprika
•salt to taste
This scrambled egg recipe makes 4-6 servings.
• Rinse asparagus and cut off the woody ends. Pour enough water into a large stock pot to cover asparagus. Bring to a boil. Once boiling, place asparagus in the boiling water for about 2-3 minutes. Remove from heat and drain immediately. Allow to cool a few minutes. When cool enough to touch, cut stalks into pieces.
• Peel and finely chop the garlic. Heat olive oil in a 10-inch frying pan and sauté the garlic. Add the asparagus and salt to taste and brown.
• Beat the eggs with the paprika and pour into frying pan with garlic and asparagus. Turn heat on low. Stir the mixture until the eggs begin to cook. Allow the eggs to cook. When done, slide the “revuelto” out of the pan onto a plate to serve.
• Mushrooms and/or shrimp are popular variation to this basic “revuelto.” If you use mushrooms, halve the amount of asparagus and use about 8 oz. of mushrooms. Saute the mushrooms with garlic and asparagus.
If you want to use shrimp, halve the amount of asparagus and add about 6 oz. of cooked shrimp (41-50 count per pound).
Spanish Recipe of the day:
Today I would love to recommend you somenthing that you have tried a thousend times by now...CROQUETAS! Have you ever wondered how Spaniards make such a wonderful dish??? Here is the recipe that will help you win over even the most picky of people 😉 Let´s get started!!!
•1/2 cup (100ml) chicken broth
•8 tbsp olive oil
•3/4 cup (107 gr) flour
•1 1/2 cups (350 ml) milk
•1/2 tsp nutmeg
•dash of ground pepper
•1/2 cup very finely hand-minced ham
•2 eggs, lightly beaten with 2 teaspoons water
•bread crumbs for coating
•olive oil for frying
This croquetas de jamon recipe makes about 6 servings as an appetizer.
Tip: Make sure that the ham if very finely minced, so it can be mixed thoroughly with the dough.
Heat the 8 Tbsp olive oil in a small saucepan on medium heat. Add the flour and cook for 3 minutes, stirring constantly. Gradually add the milk and the chicken broth, stirring without stopping. Add nutmeg, salt andd pepper to taste. Cook over medium heat, stirring constantly, until the sauce is thickened and smooth.
Add the minced ham and continue to cook for about 2-3 minutes on low heat, continuing to stir. Remove from heat. Taste and adjust seasoning if necessary.
Allow to cool for 5-10 minutes and refrigerate at least 3 hours until mixture is cold. If you are preparing a day or so ahead, you can cover the mixture tightly and keep refrigerated until you are ready to fry the croquettes.
TIP: If the mixture is spread out in a thin layer on a flat dish, you will need to refrigerate it for less time. A large glass baking dish works well.
Pour the bread crumbs into a small, wide bowl. Beat the eggs with water in a small, wide bowl. Cover your hands in flour, then divide the mixture into 1-inch balls and set on a plate so that they are not touching.
Pour enough olive oil in a medium to large frying pan to cover 1/2 inch deep. Heat the olive oil for frying to about 355F degrees. Dip the croquettes in the beaten egg and coat with crumbs by rolling in bowl. Place the croquettes in the hot oil and fry quickly, turning several times, until golden. Remove the croquettes with a slotted spoon and set on a paper towel to absorb the excess oil. Serve immediately.
Spanish Recipe of the day: Pan con Tomate
Tomato Bread is simply toasted bread rubbed with fresh garlic and ripe tomato, then drizzled with olive oil and a bit of salt. It can be eaten by itself, but is often topped with cheese, ham or sausage.
•2 Large, Round, Ripe Tomatoes
•2 Large Cloves of Garlic
•Extra Virgin Olive Oil
•Salt to Taste
Spanish recipe of the day: Almond cakes
• 4 eggs
• 9 oz blanched peeled almonds
• 4 oz sugar
• Zest of 1 lemon
• 1/4 cup flaked almonds
• Butter and flour to grease the pans
Grind the almonds in an electric grinder with a little sugar to prevent them from going oily. With an electric beater, beatthe eggs with the rest of the sugar until light and fluffy. (If done by hand, first beat the yolks with the sugar, add the almonds, etc. and finally the white eggs beaten stiff.)
Add the cinnamon and lemon zest then gently fold in the ground almonds. Grease and dust with flour 6-8 individualtart pans; fill them with the mixture and sprinkle with almonds flakes. Beat at 350 degrees F for 15 minutes.
Remove from the pans while hot and leave to cool.
Recipe of the day: Huevos rellenos
This Spanish deviled eggs with tuna recipe is a traditional recipe, just as they are made in homes around Spain. Tuna and a bit of tomato sauce is mixed with the egg yolks, then topped with mayonnaise. Try it and see why this deviled eggs with tuna are a Spanish Favorite.
•12 hard-boiled large eggs
•2 6-oz can tuna packed in oil
•1/2 cup tomato sauce
•salt and pepper to taste
•Spanish sweet paprika for garnish
This deviled egg with tuna recipe makes 9-12 appetizer servings.
Boil the eggs in water. After the eggs are hard-boiled, cool in cold water. Peel and cut the eggs in half lengthwise and carefully remove the yolks. Place cooked yolks in a mixing bowl and mash with a fork until crumbled into small pieces. Set aside the boiled egg whites.
Drain oil from tuna and put in another mixing bowl. Separate the tuna with a fork, making small pieces and place the tomato sauce with the tuna and stir. Add half of the egg yolks. Mix thoroughly. (To keep the mixture moist, you may need to add more tomato sauce.) Add salt and pepper to taste. Carefully spoon tuna mixture into the egg halves.
Place a small amount of mayonnaise on top of each egg. Use some of the rest of the crumbled egg yolks as decoration by sprinkling over the egg halves. If desired for decoration, lightly sprinkle Spanish sweet paprika over the egg halves.
Chill the eggs and keep them refrigerated until you are ready to serve them.
Spanish Recipe of the day: Torrijas
This “sweet” is traditionally eaten during Lent, the 40-day period before Easter. It is believed that torrijas originated in Andalucian convents during the XV century as a way to use up stale bread. Although today it is associated with the cuisine of Madrid, it is a popular breakfast food all over. The British might call torrijas bread pudding, while the Americans would probably see it as a Spanish variation of “French Toast.”
•4-6 Slices of Stale White Bread
•3/4 cup Milk
•Vegetable Oil for frying, such as Canola or Corn Oil, NOT olive oil
•1/8 tsp vanilla extract (optional)
•Sugar and Cinnamon
Pour the milk into a medium-size mixing bowl. Add the egg and beat together. Add vanilla extract, if desired. Pour enough oil into a large frying pan to cover the bottom and heat on medium. Be careful that the oil does not burn.
If you are using stale white bread, place one slice in the milk-egg mixture and quickly flip it over with a fork. Make sure that the bowl is next to the frying pan, so you can quickly transfer it from the bowl to the heated pan.
Carefully lift the bread out of the mixture and let the excess milk drain before placing the bread in the frying pan. Repeat for each of the other slices.
After 2-3 minutes, check the bottom of the bread. As the slices turn golden, turn each one. You may wish to use a nylon spatula or tongs to turn the slices over. Make sure that you have enough room in the pan to turn the slices.
Remove each piece from the pan and place on a plate. Sprinkle the top with sugar and cinnamon. If you prefer, drizzle honey over the top. Serve immediately.
• 6 eggs
• 6 potatoes, peeled and cubed
• 1 green bell pepper, seeded and diced
• 1 red bell pepper, seeded and diced
• 1/2 onion, chopped
• 1 large fresh tomato, chopped
• 1 (6 ounce) can tuna, drained
• 1/2 cup green olives with pimento or anchovy, halved
• 1/4 cup extra virgin olive oil
• 2 tablespoons distilled white vinegar
• 1 teaspoon salt, or to taste
1. Place egg in a saucepan, and cover with cold water. Bring water to a boil, and immediately remove from heat. Cover, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, and peel. Cut eggs into quarters, and set aside.
2. Meanwhile, bring a large pot of salted water to a boil. Add potatoes, and cook until tender but still firm, about 15 minutes. Drain, and transfer to a large bowl.
3. Toss potatoes with eggs, bell peppers, onion, tomato, tuna, green olives, olive oil, and vinegar. Season to taste with salt. Refrigerate, and serve cold
Heat a large saucepan of salted water until boiling. Add the whole octopus, onion -studded with the cloves- and bay. Bring back to the boil and leave to simmer on a medium heat for 45 minutes until tender but still firm. Remove from the pan and leave to cool on a plate.
- Heat a saucepan of salted water until boiling. Peel the potatoes and slice them in 1 cm slices. Add to the saucepan and boil until quite tender. Transfer to a strainer and let dry.
- Remove and reserve the head from the octopus. Slice the tentacles into 2 cm slices.Presentation: Place a layer of warm boiled potato slices on a serving plate and cover with the octopus slices. Spoon over some virgin olive oil.
Tapas recipe for the week: Espinacas con Garbanzos
1/2 pound (230 grams) dried chickpeas, cooked until soft and tender* or two 15-ounce cans of chickpeas, drained and rinsed
6 tablespoon olive oil
1 pound (450 grams) spinach, washed
A hefty 1-inch slice from a country loaf or about 2 slices from sandwich loaf bread (2.5 ounces or 75 grams), crusts removed and cut inset small cubes
1/2 cup (4 ounces) tomato sauce (I used canned stuff I keep around)
3 garlic cloves, thinly sliced
1/2 teaspoon ground cumin
Pinch of red pepper flakes
1 1/2 tablespoons red wine vinegar
1/2 teaspoon smoked paprika
Salt and freshly ground black pepper
Lemon juice, to taste
Place a large saucepan over medium heat and add half the olive oil. When it is hot, add the spinach with a pinch of salt (in batches, if necessary) and stir well. Remove when the leaves are just tender, drain in a colander and set aside.
Heat 2 more tablespoons olive oil in a frying pan over medium heat. Fry the bread for about 5 minutes or until golden brown all over, then the remaining tablespoon of oil and the garlic, cumin and pepper. Cook for 1 minute more or until the garlic is nutty brown.
Transfer to a food processor, blender or mortar and pestle along with the vinegar, and mash to a paste. Return the mixture to the pan and add the drained chickpeas and tomato sauce. Stir until the chickpeas have absorbed the flavors and are hot. Season with salt and pepper.
If the consistency is a little thick, add some water. Add the spinach and cook until it is hot. Check for seasoning and serve with paprika on top, or on fried bread toasts (as the Spanish do).
Tapas recipe for the week: Tortillitas de camarones
• 1/2 pound small shrimp, peeled
• 1 1/2 cups chickpea or regular flour
• 1 tablespoon chopped fresh flat-leaf parsley
• 3 scallions, white part and a little of the tender green tops, finely chopped
• 1/2 teaspoon sweet pimenton
• Olive oil for deep-frying
• In a saucepan, combine the shrimp with water to cover and bring to a boil over high heat. As soon as the water starts to boil, quickly lift out the shrimp with a slotted spoon and set aside. Scoop out 1 cup of the cooking water and let cool. Discard the remaining water. When the shrimp are cool, cover and refrigerate until needed.
• To make the batter, combine the flour, parsley, scallions and pimentón in a bowl or a food processor. Add a pinch of salt and the cooled cooking water. Mix or process well until you obtain a texture slightly thicker than a pancake batter. Cover and refrigerate for 1 hour.
• Remove the shrimp from the refrigerator and mince finely. The pieces should be the size of coffee grounds. Remove the batter from the refrigerator, add the shrimp, and mix well
• Pour the olive oil to a depth of about 1 inch into a heavy sauté pan and heat over high heat until it is almost smoking. Add 1 tablespoon of the batter to the oil for each fritter and, using the back of the spoon, immediately flatten the batter into a round 3 1/2 inches in diameter. Do not crowd the pan.
• Fry, turning once, for about 1 minute on each side, or until the fritters are golden and very crisp with what Spanish cooks call puntillas, or lacelike formations, on the borders.
• Using a slotted spoon, lift out the fritters, holding them briefly over the pan to allow the excess oil to drain, and transfer to an ovenproof platter lined with paper towels to drain further.
• Keep the fritters warm in a low oven. Fry the rest of the batter in the same way, always making sure the oil is very hot before frying more fritters.
• When all the fritters are fried, arrange them on a platter and serve immediately.
•4 medium potatoes
•salt to taste
•1 1/2 – 2 cups Spanish olive oil for frying
•1 – 16 oz can of tomato sauce
•1 1/2 tsp mustard
•1 tsp Tabasco sauce
•1 tsp sweet Spanish paprika
•toothpicks for serving
This bravas potato recipe makes 4 servings as an appetizer.
Peel the potatoes. Cut potatoes into 1/3″ to 1/2″ chunks as follows: Cut the potato lengthwise, then cut it lengthwise again. You should have four long pieces. Now, cut each of those pieces into 3-4 pieces, cutting crosswise. This should give you nice bit-sized pieces, small enough to use a toothpick to skewer. Sprinkle with salt.
Pour olive oil in a wide, deep frying pan, with a heavy bottom. Heat the oil on medium high until hot. To test the oil, carefully place one piece of potato in the oil. It is hot enough if the potato immediately fries. If there is no bubbling/frying, the oil is not hot enough and the potato will absorb too much oil. Once the potatoes are fried(about 10 minutes), use a slotted spoon or spatula to remove and set them aside to drain.
Using a small 8-inch frying pan, put 1-2 tablespoons of the olive oil in the pan. Heat over medium heat. Pour tomato sauce into the pan and “saute” the tomato sauce for 5 minutes. Turn heat down and add the mustard, stirring well. Finally, add the Tabasco and paprika, and mix well. Taste the sauce and adjust as necessary with salt, more Tabasco, etc.
Place the potatoes on a plate or in a wide open dish. Pour the sauce over the potatoes and serve warm, with toothpicks.
Try serving these side-by-side as complementary tapas.
•2-3 oz milk
•(20 gr) fresh yeast or 8 gr dry yeast
•3 1/2 oz (100 gr) butter
•2-3 oz white wine
•2-3 oz olive oil
•1/4 tsp salt
•4 3/4 cups (640 gr) white flour
•1 egg for egg wash
•4 large eggs
•1 1/2 large onion, (8-9 oz)
•1 red bell pepper
•1 can (28 oz) crushed tomatoes
•3-4 Tbsp olive oil
•30 oz tuna or albacore in oil, drained
•salt to taste
This recipe makes an empanada or pie, in a 9-inch by 13-inch glass baking dish.
Tip: The filling for empanadas can be prepared ahead of time and refrigerated.
Make the Crust: Make sure all ingredients are room temperature (70F or 21C) before beginning. Warm the milk slightly and dissolve the yeast in the milk. Pour into a medium size mixing bowl. Add butter, eggs, wine, oil and salt. Mix using a hand mixer on low speed. Gradually add the flour to the bowl, mixing by hand until it forms a doughy consistency. Using your hands, kneed it briefly until it forms a ball. Cover the bowl with a towel and leave in a warm spot while you make the filling (about 30 minutes.)
Make the Filling: Place the eggs in boiling water and boil them until hard. Drain the water and immediately place in cold water to cool. When cooled, set aside for later.
Peel and finely chop the onion. De-stem and de-seed pepper. Slice into strips. Pour the olive oil into a large heavy-bottom frying pan and heat on medium. When the oil is hot, add the pepper and onion and sauté until onion is translucent. Be sure to continue stirring to cook the onions on all sides and ensure that they do not burn. Stir in the crushed tomatoes. Simmer this sofrito for 20 minutes or so.
While the sofrito cooks, open the tuna cans and drain tuna thoroughly, squeezing the liquid that the tuna is packed in. In a mixing bowl, flake tuna into pieces with a fork. Add to the sofrito and mix to make a moist filling. Salt to taste. Remove from the stove and allow to cool.
Pre-heat oven to 400F (200C) while assembling the empanada.
Assemble the Empanada: Divide the dough into two pieces. Cover cutting board with a small amount of flour to prevent dough from sticking. Roll out half of the dough onto a cutting board, slightly larger than the baking dish. Line the dish with the dough, pressing into the corners.
Pour tuna-tomato filling into the glass dish. Slice the hard-boiled eggs and lay the slices on top.
Roll out the other half of dough. Lay dough on top. Cut and crimp edges to seal. Using scraps, cut long strips and lay on top in a lattice pattern. Beat egg. Using a brush, paint the top of your crust with an egg wash.
Bake in oven on center rack for 30-45 minutes, or until crust is golden.
Spanish Recipe of the day: Mojo Picón sauce
In the Canary Islands, mojos or sauces are made with vinegar and oil and served cold, as an accompaniment to potatoes, meat and fish. These mojos can be red or green and sometimes spicy, as is the mojo picon. Serve this sauce as canarios do – to accompany a meal, or serve it as a tapa with home-fried potatoes or patatas arrugadas – wrinkled potatoes.
Prep Time: 15 minutes
•4 dried red peppers – bell or any other non-spicy red pepper
•1-2 slices stale white bread – crusts trimmed if very dry
•3-4 cloves garlic, peeled
•1/4 tsp ground cumin
•2 tsp red pepper flakes
•1/2 tsp coarse salt
•1 cup extra virgin Spanish olive oil
•1/4 cup (approximately) water or chicken broth
•Spanish sherry vinegar to taste
1. This red pepper sauce recipe makes about 1.5 cups.
2. Soak the dried red bell peppers in a bowl or pan of warm water for 10-15 minutes to soften and rehydrate them. After soaking, drain water and remove the stems.
3. Slice the garlic cloves. Break bread into quarters and set aside.
4.Process the peppers, cumin, garlic slices, hot pepper flakes and salt in a food processor or blender to create a paste. While blending, drizzle in olive oil gradually. Alternately add small pieces of the bread and small amounts of water or broth until the sauce is thick, but not as thick as a paste. Add 1-2 tsp vinegar or more, according to your taste.
5.If you will not use the sauce the same day, store in a glass jar, (such as the jars made for canning), then cover the sauce with olive oil, seal tightly and refrigerate.
6.Serve with potatoes, meat or fish.
We have talked about this dessert above on this post, and here is the recipe in case you want to know what it is exactly and how people make it! Hope you like it as much as we do!
1 cup water
2 1/2 tablespoons white sugar
1/2 teaspoon salt
2 tablespoons vegetable oil
1 cup all-purpose flour
2 quarts oil for frying
1/2 cup white sugar, or to taste
1 teaspoon ground cinnamon
1.In a small saucepan over medium heat, combine water, 2 1/2 tablespoons sugar, salt and 2 tablespoons vegetable oil. Bring to a boil and remove from heat. Stir in flour until mixture forms a ball.
2.Heat oil for frying in deep-fryer or deep skillet to 375 degrees F (190 degrees C). Pipe strips of dough into hot oil using a pastry bag. Fry until golden; drain on paper towels.
3.Combine 1/2 cup sugar and cinnamon. Roll drained churros in cinnamon and sugar mixture.
Huevos flamencos are an old and very traditional Spanish dish, with many versions, depending on the area. This version of the recipe includes both chorizo and morcilla sausage with onion, garlic, pepper and tomato sauce. All that is topped with 2 eggs and baked in individual clay dishes. Top with garlic bread crumbs or “migas” and serve.
•3-4 Tbsp Spanish virgin olive oil
•4-5 oz Spanish chorizo sausage
•8 oz Spanish morcilla de cebolla (aka onion) sausage
•1 medium yellow onion
•2 garlic cloves
•1 red pepper
•1 green pepper
•1 8 oz can tomato sauce
•1-2 Tbsp Spanish sweet paprika
•4 Tbsp dry sherry
•8 large eggs
•2 slices stale bread
•1 garlic clove
• This flamenco egg recipe makes 4 servings.
• Cut the chorizo sausage into thin slices. Cut the morcilla sausage into slices approximately 1/2 –inch thick.
• Chop the onion and slice the garlic cloves. Chop the peppers, removing the membrane and seeds.
• Heat oven to 350F (180C).
• Heat approximately 2 Tbsp virgin olive oil in a large heavy bottom frying pan. Fry the chorizo and morcilla slices. Remove and set aside.
• In same pan, sauté the onion, garlic and pepper. Add the tomato sauce, paprika and sherry and reduce.
• Divide onion-pepper mixture between four glass, clay or ceramic, oven-proof dishes. Arrange the pieces of chorizo and morcilla sausage on top in each of the dishes. Break two eggs on the top of each dish. Place the dishes in the hot oven until egg whites are cooked, about 10-15 minutes.
• While eggs are baking, crush stale bread into small pieces or crumbs using a mortar and pestle or food processor. Peel garlic clove. Heat the same frying pan, adding 1-2 more Tbsp of olive oil. Add garlic cloves to oil and fry without burning the garlic. Remove garlic. Add the bread crumbs to the pan and stirring, browning the crumbs quickly. Remove crumbs from pan and put in a bowl.
• When eggs are cooked, remove from oven and sprinkle seasoned bread crumbs over each dish.
Spanish Recipe of the day: Berenjenas fritas con miel
• 1 large eggplant
• 1-2 tsp salt
• 1 cup (216 gr) virgin olive oil for frying
• 1 cup (125 gr) unbleached white flour
• 2-3 oz (60-80 gr) “miel de cana” (molasses or honey)
Molasses in Spanish is called melaza, or sometimes as miel(which is honey). This recipe traditionally uses Miel de Cana, or literally “sugar cane honey,” and is very typical of the regions of Granada and Malaga, where this recipe originated. If miel de cana is not available in your area, you can substitute molasses, or your favorite honey.
Rinse the eggplant and dry with a towel. Slice the eggplant into rounds approximately 1/8-inch thick (3 mm).
Place the slices on a large cookie sheet or platter. Lightly salt the eggplant. Turn over and lightly salt the other side. Allow to sit for 1 hour to draw the moisture from the eggplant. Pat dry with a paper towel.
Pour olive oil into a medium frying pan and heat on medium-high heat. Pour the flour onto a large dinner plate and place near the stove. When oil is hot enough, dredge slices of eggplant in the flour on both sides, using tongs. Shake off excess flour, then fry in oil, turning when bottom begins to turn a golden color.
Remove the eggplant slices from the oil and place on paper towels to absorb excess oil.
When all slices have been fried, arrange them on a serving plate and drizzle molasses or honey over the top.
Pasta con chorizo y salsa de tomate
•1/4 cup Spanish virgin olive oil
•1 medium-size yellow onion
•2 cloves garlic
•1 Spanish chorizo sausage
•1/2 red bell pepper
•1 tsp Spanish smoked paprika
•1 24 oz can crushed tomatoes
•1/2 lb. dry penne, macaroni or spaghetti noodles
This pasta in chorizo and tomato sauce recipe makes 4 servings.Peel and chop the onion into 1/4-inch chunks. Peel and chop garlic. Remove the seeds and veins from the pepper and chop. Cut chorizo into round slices about 1/4-inch thick.Pour about half of the olive oil into a large frying pan and heat on medium. Once hot enough, sauté the chorizo slices, pepper, onion and garlic in the pan. Stir often. If necessary, add more olive oil to pan.Once the onions are translucent, add the can of crushed tomatoes. Sprinkle in the paprika. Stir and cook on medium-low for 10 minutes, careful not to burn the sauce.While the sauce is simmering, bring water to a rolling boil for pasta in a large pot. Add pasta and cook until al dente – about 10 minutes. Drain pasta.To serve, add pasta to frying pan and mix together with sauce. If you prefer, plate the pasta, then add sauce on top.
Berenjenas rellenas (Stuffed Eggplant)
• 4 small eggplants
• 2 medium onions
• 3 cloves of garlic
• Extra virgin olive oil
• 1 green bell pepper
• 3/4 pound ground beef and pork mixture (or you could just do one or the other)
• Tomato sauce (or tomate frito here in Spain)
• Mozzarella cheese
• Sea salt
• Black pepper
1.Preheat the oven to 300°F
2.Wash the eggplants well and cut them in half lengthwise
3.Put them on a baking sheet, skin side down and make criss cross cuts through the flesh
4.Drizzle with lots of olive oil and sprinkle with sea salt and fresh ground pepper
5.Bake for 45 minutes to 1 hour, until flesh is completely tender
6.Take out of the over and let rest for 15 minutes covered in aluminum foil while you prepare the filling
7.Mince the garlic and dice the onion and pepper very small
8.Start to saute the diced vegetables in hot olive oil while you scrape out the flesh of each eggplant and add it to the pan
9.When the vegetables are starting to brown, add the ground meat and saute until cooked through.
10.Season with salt and pepper and remove from the heat.
11.Let the mixture rest for a few minutes before filling the empty eggplant skins.
12.Add a layer of tomato sauce to the empty skins before filling
13.Fill each skin to the top, and cover in mozzarella cheese
14.Put under the broiler until just browned on the top
15.Enjoy your stuffed eggplants!
Spicy chorizo potatoes with fried eggs
This is probably the most Spanish dish you can ever taste, try and make it on your way back whenever you feel second-homesick (Seville)
Directions: 1.Cook the potatoes in boiling water until tender. Drain really well then fry in 1-2 tbsp olive oil until golden. Scoop out the pan, then add the onion and chilli and keep frying until softened. Add the chorizo and paprika and cook for a minute then add the potatoes back and cook, tossing everything together.
2.In a separate pan, fry the eggs. Serve on top of the potatoes.
Champiñones al ajillo ( Garlic fried Mushrooms)
5 tablespoons olive oil
2 tablespoons minced garlic
1 lb assorted fresh mushrooms, cleaned and halved (or sliced 1/4-inch thick, if large)
1/4 cup dry white wine (or dry sherry)
1/4 cup fresh parsley (preferably the flat leaf Italian style)
salt and pepper
Warm the oil in a large saute pan over medium heat. Add the garlic and saute about 2 minutes. Do not let it burn.
Increase the heat to high, and add the mushrooms. Saute until tender for about 5 minutes, stirring occasionally. The time may need to be adjusted according to the type of mushroom used.
Add the wine (or sherry) and continue to cook until the liquid is absorbed.
Add the parsley, salt and pepper, and stir to combine.
Serve while hot.
Spanish recipe of the day: Leche frita (Fried milk)
Ingredients: Ingredients: 4 egg yolks; 2 cups of milk ; 2 tbsp of cornstarch used as congealer: 1 lemon rind; oil; 4 tbsp of sugar; 2 eggs + some cornstarch to coat the pieces.
Preparation: First mix the yolks, the sugar and the cornstarch in a bowl. Then add the milk and mix all well; add the lemon rind and start whisking with the hand blender to get an homogeneous and thick sauce. The process is to let it get cold in the fridge so it gets curdled by the action of the cornstarch. As soon as the preparation has a jelly aspect, cut into squares, and batter with the rest of cornstarch and deep in the whisked eggs, and finally fry in abundant sunflower oil (olive oil would leave a taste not adequate for a dessert) to a mild brown color. Place the pieces on KP, and sprinkle some sugar on them.
•4 oz (1/2 cup) blanched, peeled almonds
•3-4 slices stale baguette or white bread
•3 cloves garlic
•4 cups (32 oz) water
•5 Tbsp extra virgin Spanish olive oil
•3-4 Tbsp Spanish sherry vinegar
•16-20 seedless green grapes (optional)
•salt to taste
This white garlic soup recipe makes 4 servings.
• Blanch and peel almonds. Dry thoroughly with paper towel and set aside.
• Peel garlic. Trim crust from bread slices if using French-style or rustic bread. Place bread in 1-2 cups cold water to soak.
• While bread is soaking, place garlic and almonds into a food processor or blender. Blend on pulse until smooth. Remove bread from water with slotted spatula and squeeze out excess water. Tear bread into quarters and add bread and 1 tsp salt to processor or blender. Blend on pulse.
• While blending, slowly drizzle olive oil, then vinegar, and finally the water into blender or processor. Taste. Adjust salt, vinegar and oil to taste.
• Strain through a sieve into a container or bowl. Press as much as possible through the sieve. Seal and chill at least 2-3 hours or overnight. Serve in chilled bowls or glass mugs, with grapes on side.
- 1 kg cleaned snails in their shells
- 1 garlic clove peeled and chopped
- 100 ml Olive Oil
- 1 red chilli pepper de-seeded and chopped
- 1 small onion peeled and chopped
- 1 sprig of thyme chopped
- 1 green pepper de-seeded and chopped
- 1 red pepper de-seeded and chopped
- ½ tsp paprika
- salt and black pepper
- 3 tbsp water
Put the snails in a large pan and cover with plenty of salted water.Bring to the boil, drain and refill the pan with water.
Bring to the boil again.Meanwhile, heat the oil in a frying-pan, and fry the onions, peppers and garlic for about 5 minutes until soft.When they are almost cooked, add the chilli pepper, thyme and paprika and season to taste with salt and freshly ground black pepper.
Simmer for 5 minutes, adding cold water if necessary.
Drain the snails and transfer them to a flameproof casserole.
Pour the sauce over them, cover and simmer gently for 1 hour then serve