SpanishFoodRecipesIdeas
DinningIn–Saturday,Oct1st2016
Appetizers
- ‘Piquillo’PepperssuffedwithGoatCheese
- ‘GazpachoAndaluz’(ColdTomatoSoup)
- ‘Pancontomateyjamónserrano’(Tomato-RubbedBreadwithSerranoHam)
Vegetable/SideDishes
- ‘TortilladePatatas’(SpanishOmelette)
- ‘MenestradeVerduras’(VegetableStew)
- ‘Pisto’(SpanishRatatouille)
Salads
- ‘EnsaladillaRusa’(SpanishPotatoSalad)
- ‘EnsaladaMixta’(MixedSalad)
- ‘EnsaladaconCrujientedeJamón’(CrunchyHamSalad)
Entrées
- ‘PolloalChilindrón’(ChickeninTomatoandPeppersauce)
- 'AtúnEncebollado’(TunainOnionSauce)
- MeatandVegetablesPaella
Desserts
- ‘TartadeSantiago’(AlmondCake)
- ‘NatillasCaseras’(HomemadeCustard)
- ‘FlandeHuevo’(CreamCaramel)
1
PiquilloPeppersstuffedwithGoatCheese
Ingredients:
2Tbspmincedshallots
1scallion(whitepartonly),thinlysliced
1½tspagedSpanishsherryvinegar
3TbspOliveoil
1can‘Piquillo’peppers(drained)
4-6oz.Softgoatcheese
½+tspchoppedfreshthymeleaves
Saltandpepper
Cookingdirections:
- Whiskshallots,scallionandvinegarinabowl;graduallywhiskinoliveoil.
- Seasonwithsaltandpepper.
- Patthepeppersdrywithpapertowels.Sliceopenthetopofeachpepperto
createapocket.
- Spoongoatcheeseintopeppers,dividingitequallyamongthem.
- Heatalargefryingpanovermediumheat;coatwitholiveoil.Cookpeppers,
flippingonce,untilcheesebeginstomelt,about30secondseachside.
- Transfertoaplatter.Drizzledressingoverpeppers;sprinklewiththymeand
serve.
2
‘GazpachoAndaluz’(ColdTomatoSoup)
Ingredients(serves8):
4.4 pounds of ripe tomatoes with an
accentedred-ripeRomatomatoeswork
2greenpeppersItaliantype(about4.2oz)
2cucumbers(about4fingerswide)
2onions(about7oz)
2slicesofbread(about5.5oz)
2clovesofgarlic
2Tbspoliveoil
2Tbspwhitewinevinegar(orsimilar)
Salttotaste
Cookingdirections:
- Washthetomatoes,cucumberandbellpepper.
- Putintotheblenderthebreadcutintopiecesandthetomatoescutintofour
pieces.Ifyouwantyoucanremovetheskin.
- Takeawaythepeppertheheartandseeds,cutintofourorfivepiecesandput
themintotheblenderwithtomatoes.
- Peelthegarliccloveandputitwiththerestofthevegetables.
- Takethepieceofonion(peeled)andcutitintothreeorfourpieces.Additto
theblender.
- Grabapieceofcucumberaboutfourfingerslongandpeelit.Cutintofouror
fivepiecesandaddit.
- Nowthatallvegetablesgazpachoareintheblender,poweritonuntilthemix
becomesasmoothie.
- Nowaddsalt,oilandvinegar.It’sbettertostartwithsmallquantitiesandadd
moreuntilyoufindthewayyoulikeit.
- Ifthegazpachohastherightconsistency,jumptothenextstep.Ifnot,youcan
alwaysaddsomecoldwaterorbread.
- Tasteandaddmoreoliveoil,vinegarand/orsaltifneeded.
- Putitintherefrigeratorandservecold.
- Serve gazpacho in a glass for each person and add some tomato cubes, raw
greenbellpepperincubes,croutons…astoppings.
3
‘Pancontomateyjamónserrano’
(Tomato-RubbedBreadwithSerranoHam)
Ingredients(serves8):
4ripetomatoes,halvedcrosswise
8slicesrusticsourdoughbread,toasted
Spanishextra-virginoliveoil,fordrizzling
8thinslicesSerranoham
Preparationdirections:
- Toastthebreadslices.
- Rubthecutsidesofthetomatoontothetoastuntilthefleshisgone.Throw
awaytheskins.
- Drizzlewitholiveoil.
- TopeachtoastwithasliceofSerranoham.
- Drizzlewithalittlemoreoliveoilandserve.
4
‘TortilladePatatas’(SpanishOmelette)
Ingredients(serves8):
4bigpotatoes(around2.2pounds)
5eggs
1onion
2cupsofoliveoil
Salt
Cookingdirections:
- If potatoes are dirty, wash them with water. Peel them, cut them in half
lengthwise and cut each slice into thin half moons. Then cut them into small
dices.
- Peelandchoptheonionintomediumdice.
- Addtheoliveoilintoamediumsizepan.
- Whenhot,addthepotatoesandfryovermediumheatforaround15minutes.
- When the potatoes start turning into gold color, add the onion and fry for
around15moreminutes.
- While frying the potatoes and onions, place the eggs in a large bowl, add salt
andwhisk.
- Whenthepotatoesandonionarewellfried,addsaltandremovethepanfrom
thestove.
- Draintheoliveoilintoabowlandsetaside.
- Addthepotatoesandoniontotheeggsandmixwell.
- Cleanthepanwithabsorbentpapertowels.Putthepanbackontheheat,adda
splashofreservedoilandaddthemixture.
- Stir a little with a wooden spoon and hold until it starts to set (around 2-5
minutes).
- Separatetheedgesandcoverthepanwithaplateofgreaterdiameterthanthe
panandflip.Throwitbacktosetontheotherside.
5
‘MenestradeVerduras’(VegetableStew)
Ingredients(serves8):
1Lbrawcarrots
1Lbgreenbeans
115ozcanartichokehearts
115ozcanpeas
2turnips
3 oz serrano ham (1 slice 1/8 inch
thick)
4-6TbspSpanisholiveoil
1Tbspflour
1yellowonion
Salttotaste
Water
Cookingdirections:
- Peelandchopthecarrotsintosmallcubes.
- Peelandchoptheonionandturnip.
- Rinsethegreenbeansandsnapofftheends.
- ChoptheSerranohamintoverysmallcubes.
- Pourtheoliveoilintoalargepotandheatonmedium.Whenhotenough,add
thechoppedonionandsautéfor5minutes.
- Addthechoppedhamtothepanandstir.
- Addtheflour,sprinklingitaroundthepan.Stirwithawoodenspoon.
- Addthechoppedcarrotsandstir.
- Coverthemixturewithwater.Andsimmerslowly.
- Whenthecarrotsarehalf-cooked,addthegreenbeansandturnip.
- Add salt to taste and continue to simmer until vegetables are cooked. They
shouldbeslightlysoft,butnotmushy.
- Oncethefreshvegetablesarecooked,draintheartichokeheartsandpeas,then
add to the pan and stir. Make sure that the artichoke hearts and peas are
completelyheatedbeforeserving.
6
‘Pisto’(SpanishRatatouille)
Ingredients(serves8):
3smallzucchini,diced
2mediumredbellpeppers,diced
2mediumgreenbellpeppers,diced
4mediumonions,diced
3smallpurpleeggplants,peeledanddiced
2poundsofripetomatoes(thebetteryourtomatoes,thebetteryourpisto!),peeled
anddiced
5clovesofgarlic,diced
Apinchofthyme,rosemaryand(optionally)freshoregano
1tspofcumin
1tspofrefinedsugar(substitutehoneyorbrownsugarforamorenaturaltake)
Saltandpeppertotaste
Extravirginoliveoil
7
Cookingdirections:
- Peel and dice the vegetables as indicated, and layer the eggplant on paper
towelsthensprinklewithkoshersalt.Letthemsitatleast10minutes.
- Puttwodifferentfryingpansonamediumheatandaddasplashofoliveoilto
each.
- Add the diced onions to one of the pans, with a pinch of salt. Sauté over a
medium-lowheatuntiltheystarttoturntransparent,thencoverthepanand
allow them to poach (you don't want them to brown). Once fully cooked,
reserveinalargebowl.
- In the meantime, add the peppers to the other pan and sauté over a medium
high heat until starting to brown. Lower to medium and cover for about 10
minutes.Oncecookedthroughreservealongwiththeonions.
- Rinsethesaltoffoftheeggplantinameshstrainer.
- Follow the same steps as the peppers to cook the zucchini and eggplant (in
separate pans). You want to start cooking them on medium high, and once
startingtobrownlowertheheatandcoveruntiltender(stirringafewtimesso
theydon'tstick).Thenreservealongwiththeothervegetables,mixingtomake
alltheflavorscombine.
- Addallofthespicestothebowlofvegetablesandmixwell.
- Next,addabitmoreoiltooneofthepansifnecessary,andaddthedicedgarlic.
Sautéovermediumheatuntilstartingtofry.
- Then add the peeled and diced tomato to the pan. Cook over a medium low
heat for about 20 minutes, stirring frequently, until you have tomato sauce.
Addthesugar,andadjustforsalt.
- Now,inalargefryingpan,mixthepreviouslycookedveggieswiththetomato
sauce.
- Mixeverythingwell,andcookfor10minutesoveramediumheat.Adjustfor
saltandspices.
8
‘EnsaladillaRusa’(SpanishPotatoSalad)
Ingredients(serves8):
4bigpotatoes(around2.2pounds)
8carrots
6Tbspofpeas
1Redpepper
4hardboiledeggs
40greenpittedolives(drained)
4cans(around14oz)oftunainoliveoil
(drained)
Mayo
1Tbspofsalt
Cookingdirections:
- Peelthepotatoesandcarrotsandboilthemaround25minutes.
- Addtheeggs,saltandboilfor10moreminutes.
- Cutthepotatoes,carrots,pepperandeggsinsmalldices.
- Placethepotatoes,carrots,pepperandeggsinalargebowl.
- Draintheolivesandcuttheminthinslices.
- Addthepeas,olivesanddrainedtunatothemixture.
- Mixeverything,exceptthemayo,inordertogetabalancedcombination.
- Addthemayo,mixandtaste.Addsaltifneeded.
- Putitintherefrigeratorandservecold.
9
‘EnsaladaMixta’(MixedSalad)
Ingredients(serves8):
14ozromanlettuce
2onions
4tomatoes
8whiteasparagus
4eggs
Greenpittedolivestotaste
2cansoftunainoliveoil
Oliveoil
Vinegar
Salt
Cookingdirections:
- Washthelettuceandcutintosmallpiecesandrepeatthesameprocesswith
tomatoesandonions,washingandcuttingthemintoslices.
- Thenpourthelettuce,tomatoandonioninabowl.
- Boiltheeggsandwhentheyareready,letthemcooldownandcuttheminto
smallpieces.
- Addtheeggs,asparagus,tunaandolivesintothebowl.
- Addtheoliveoil,vinegarandsalttotasteandmix.
10
‘EnsaladaconCrujientedeJamón’(CrunchyHamSalad)
Ingredients(serves8):
5ozofslicedhamandcutintopieces
4plumtomatoescutintothinstrips
Freshbasilleaves
Juiceof1lemon
14ozofvariedlettuce(spinach,watercress,arugula,roman,etc.)
1large,ripeavocadoandcutintothinstrips
Oliveoil
Saltandpeppertotaste
Preparationdirections:
- Sautéhamslicesinapanwith1Tbspolive(about1minpersidetocrisp).
- Removetheham.
- In the same pan add the tomatoes, the basil leaves and the lemon juice with
peppertotasteandcookfor1minute.
- Inabowlputthesaladleaves,stripsofavocadoandham.
- Seasonwithtomatosauceandpourafinaldrizzleofoil.
11
‘PolloalChilindrón’(ChickeninTomatoandPeppersauce)
Ingredients(serves8):
½cupSpanishextra-virginoliveoil,plus6tablespoons
8chickenlegs,thighsanddrumsticksseparated
Salttotaste
6cupsdicedSpanishonions
2cupsdicedgreenbellpeppers
2cupsdicedredbellpeppers
4tablespoonsmincedgarlic
2cupsdrywhitewine
2 cups thinly sliced and diced jamón Serrano
(Spanishcuredham)
1tspsweetpimentón(Spanishsmokedpaprika)
4cupsplaincannedtomatosauce
2freshrosemarysprigs
2bayleave
4cupsflatmineralorfilteredwater
Cookingdirections:
- Heat2tablespoonsoftheoliveoilina12-quartpotovermedium-highheat.
- Season the chicken pieces with salt then, working in batches, brown them on
allsides.Transferthechickentoaplatterandsetaside.
- Add the ½ cup of olive oil to the same pot, and when the oil is hot, add the
onions and peppers. Reduce the heat to low and cook slowly until the
vegetablesaredarkgoldenbrown,about30minutes.
- Add1tablespoonofwateriftheonionsstarttoburn.
- Addthegarlicandcookfor5moreminutes.
- Thenaddthewhitewineandcookuntilitevaporates,4to5minutes.
- Add the jamón and browned chicken pieces, as well as any juices that have
collected,andcookfor5moreminutes.
- Stir in the pimentón, tomato sauce, rosemary, bay leaf and the water and
simmeroverlowheatfor1houroruntilthemeatstartstofalloffthebone.
- Seasontotastewithsaltbeforeserving.
12
'AtúnEncebollado’(TunainOnionSauce)
Ingredients(serves8):
8 chunks of fresh tuna, cut into bite
sizedcubes
8mediumsizeredonions.
8mediumgarliccloves
4bayleaves
1tspofsugar
31/4cupsofwater
agoodpinchofpaprika
agoodpinchofdriedoregano
saltandpeppertotaste
1Tbspofsherryvinegar
Oliveoil
Cookingdirections:
- Drizzlealittleoliveoilintoadeepfryingpanandbringtoamediumheat.
- Throw in your tuna cubes and cook until the cubes just start to turn goldenbrown.Removethetunaandsetaside.
- Finelysliceorchopthegarlicandtheonions.Throwbothintothefryingpan
andaddateenybitmoreoilifyouneedto.
- Bringthepantoamediumheat.Addthesugar,apincheachofsaltandpepper
andstirwell.Lowertheheatsoitisbarelyon.
- Keepcookingtheonionsuntiltheybrownbutbecarefulnottoburnthem.Stir
themregularly.Thekeyhereistocookyouronionsasslowlyaspossibleuntil
they’reofanoozy,softconsistency.
- Add the sherry vinegar and waterand bring the heat up. Use a wooden or
plasticspoontomakesureyouscrapeallthegoodstufffromthebottomofthe
pan–there’saloadofflavorthere!
- Leavecookingforanothercoupleofminutesbeforeaddingthetunabackinto
thepanandstirringwell.
- Removefromtheheatandstirinthepaprikaandoregano.
- Servehot.
13
MeatandVegetablesPaella
Ingredients(serves8):
4tspofsalt
½cupofoliveoil
4clovesofgarlic
4piecesofchickendrumsticks
4piecesofchickenwings
1Lbofchickenthighs
1Lbofporkribs
8Ozoflimebeans
16Ozofgreenbeans
6Ozoftomatosauce(youcanbuyacanornaturalonesthatwillbegrated)
4cupsofrice
4tspofmildpaprika
4tspofsaffron
12cupsofwater
2tspofcolorant
14
Cookingdirections:
- Ifyouboughtdrylimebeans,leavetheminwater24hourspriorcookingthe
Paella.
- Withoutpealingthegarliccloves,slightlycuttheminthemiddle.
- Cutthethighsandtheporkintoapprox.1-inchcubes.
- Remove the ends of the green beans and slice them in pieces of approx. 3incheseach.
- Gratethetomatoesifneeded.
- Prepareabowlwithwaterandaddthesaffrontothewater.
- Coverthepaellapanwiththesaltandoliveoil.
- Addtheclovesofgarlicandthemeattofrythemovermediumheat.Addsalt.
- Addthevegetablesandkeepfryingthem.Addmoresalt.
- Addthetomato,stirandkeepfrying.
- Addtherice,stirandfryabout1-2moreminutesoverlowheat.
- Addthemildpaprikaandstirtomixalltheingredients.
- Add the water with the saffron; stir until all ingredients are well distributed
throughthepan.
- When the water starts boiling, add the colorant and cook the rice for 18
minutesovermediumheat.Tastethebrothwhileboilingtocheckthesalt.Add
moresaltifnecessary.Donotstir.
15
‘TartadeSantiago'(AlmondCake)
ngredients(serves8):
½ pound (1 ¾ cups) blanched whole
almonds
6largeeggs,separated
1¼cupssuperfinesugar
Gratedzestof1orange
Gratedzestof1lemon
4dropsalmondextract
Confectioners'sugarfordusting
Cookingdirections:
- Finelygrindthealmondsinafoodprocessor.
- With an electric mixer, beat the egg yolks with the sugar to a smooth pale
cream.Beatinthezestsandalmondextract.Addthegroundalmondsandmix
verywell.
- With clean beaters, beat the egg whites in a large bowl until stiff peaks form.
Fold them into the egg and almond mixture (the mixture is thick, so that you
willneedtoturnitoverquiteabitintotheeggwhites).
- Greasean11-inchspringformpan,preferablynonstick,withbutteranddustit
with flour. Pour in the cake batter, and bake into a preheated 350°F for 40
minutes,oruntilitfeelsfirmtothetouch.Letcoolbeforeturningout.
- Justbeforeserving,dustthetopofthecakewithconfectioners'sugar.Or,ifyou
like, cut a St. James cross out of paper (http://www.javirecetas.com/fotosrecetas/receta-de-tarta-de-santiago/cruz-de-santiago.jpg). Place it in the
middle of the cake, and dust the cake with confectioners' sugar, then remove
thepaper.
16
‘NatillasCaseras'(HomemadeCustard)
Ingredients(serves8):
7cupsofmilk
8eggyolks
Rindofalemon
2sticksofcinnamon
14ozofsugar
2.8ozofcornstarch
8Tbspofcinnamon
Cookingdirections:
- Boilinasaucepanthemilkwiththecinnamonsticksandlemonrind.
- Onceithasboiled,turnawaythemilkfromtheheatandremovethecinnamon
sticksandlemonthathaveservedtheirpurposeofflavor.
- In a separate saucepan or bowl, mix the egg yolks, sugar and cornstarch and
then add the milk that is still warm. Put it back to cook at low heat, stir to
preventstickingandthemixturetocurdle.
- Whenthecustardsarealreadythick,removefromtheheatandserveinsmall
bowlsforeachserving.
- Putthebowlsintherefrigeratorandservecold.
- Justbeforeserving,dustthetopofthecustardwithcinammon.
17
‘FlandeHuevo’(CreamCaramel)
Ingredients(serves4):
3/4cupofsugar
2/3cupwater
4eggs
2Tbspsugar
1tspvanilla
21/3cupslowfatmilk
Cookingdirections:
- Preheatovento325°F.
- Combine sugar and water in a saucepan. Bring to a boil, and cook without
stirringuntilgolden.Pourintopreferredpan.
- Whiskeggs,vanilla,sugarandlukewarmmilkinabowl.Pourmixtureintopan.
- Put pan inside a roasting pan and add enough hot water to come halfway up
thesidesofflanpan.
- Bakeforabout1hour30minutes.
- Coolandchillinrefrigeratorforabout8hours.
- Invertflanontoaplateandserve.
18