Archive | Spanish Recipes

Spanish Sea Bass in Salt

Posted on 02 August 2017 by admin  

Ingredients (Serves 4)
1 x 1.25kg (31b) bass or bream, scaled, gutted and washed
2.75kg (61b) coarse sea salt
Melted butter and wedges of lemon, to serve

Put a layer of salt in a big, deep casserole up to a depth of 3cm (I’/, inches) and lay the fish on its back on top. Cover completely with the rest of the salt. Bake in a very hot preheated oven, 220’C/425’F (gas mark 7), for about 35 minutes.
When you remove the casserole from the oven knock the bottom of it to loosen the salt block. Then carefully knock the salt from around the fish. Serve at once with the hot melted butter and lemon wedges.
If you want to add extra flavour simply add a combination of butter, tarragon, parsley, garlic, salt and pepper into the belly of the fish and close the opening before cooking.
This method of preventing the flavours of the fish from escaping could be used for cooking many other fish and meat dishes.

 

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Spanish Paella: Rice dish with something for everyone

Posted on 29 November 2012 by admin  

ingredients:
For 6 – 8 people

1-2 large onions
1 head of garlic
2 large peppers (I use a green one & a red one)
Plenty olive oil (not extra virgin)
1 chicken stock cube (use a fish one if you prefer)
1 chicken chopped up into small pieces (could use chicken breasts)

250g small prawns
250g baby clams or clams
250g calamares in rings
Mussels – 1 or 2 per person
Large prawns – 1 or 2 per person

Food colouring
Rice (short or long grain)
1 bag of frozen peas
Tin of pickled red peppers
Lemons

You’ll need a paella pan and three large saucepans for the preparation.
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Spanish Chicken Meatballs

Posted on 26 July 2011 by admin  

Ingredients:
1 lb. ground chicken
4 oz. ground spicy chicken sausage
3/4 tsp. salt dash of nutmeg
1 tbsp. finely chopped fresh parsley
2 slices bread, soaked in water
1 egg
3 tbsp. olive oil

Method:
Combine meat, salt, nutmeg, and parsley in a large bowl.
Squeeze water from bread and add bread and egg to meat mixture.
Form into about 36 small balls. In a frying pan, heat olive oil and saute chicken meatballs until thoroughly cooked and brown (about 20 minutes).
Serve immediately.

 

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Spanish Rice

Posted on 20 May 2010 by admin  

Ingredients:

1 1/2 cups rice
2 1/2 cups chicken broth
1 cup plain tomato sauce*
3 cloves finely chopped garlic *
1/4 of a medium onion*
2 tablespoons oil
4 heaping tablespoons of finely chopped parsley (optional)

Preparation:

1) In a medium sauce pan, heat oil over medium heat.

2) Add in the fresh garlic and onion. Saute for 1-2 minutes until softened.

3) Add in dry rice. Stir for about 5 minutes until rice becomes a golden brown color.

4) Add in broth and tomato sauce (Slowly into rice, not directly onto hot pan!).

5) Add in the parsley if you’re using it. Stir it up and bring to a boil. Once it starts boiling, turn the heat to low and cover. Let it simmer for 20 minutes and fluff with a fork.

*If you don’t have fresh garlic or onions on hand you can use the equivalent in powder form. Do not saute the powder, just skip that step and add the garlic powder and/or onion powder when you add the liquids. If you don’t have tomato sauce you can use unseasoned stewed tomatoes, or canned diced tomatoes with their liquid.

 

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Spanish Fruit Punch

Posted on 12 May 2010 by admin  

1/4 c. sugar
1 c. orange juice
4 c. grape juice
1/2 lemon, sliced
1/2 orange, sliced
1 small apple or peach, cut into thin wedges
4 c. club soda ice cubes

method:
In a large pitcher, combine sugar, orange juice, and grape juice. Add lemon, orange, and apple. Stir until sugar is dissolved. Just before serving, add club soda. Put ice cubes into 8 glasses. Pour sangría over ice and spoon some fruit into each glass.

 

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Spanish Meatballs

Posted on 03 May 2010 by admin  

1 lb. ground beef
4 oz. ground chorizo or other spicy sausage
3/4 tsp. salt dash of nutmeg
1 tbsp. finely chopped fresh parsley
2 slices bread, soaked in water
1 egg
3 tbsp. olive oil

Combine meat, salt, nutmeg, and parsley in a large bowl.Squeeze water from bread and add bread and egg to meat mixture. Form into about 36 small balls. In a frying pan, heat olive oil and saute meatballs until thoroughly cooked and brown (about 20 minutes). Serve immediately.

 

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Spanish Cucumber-Pomegranate Salad

Posted on 03 May 2010 by admin  

Ingredients:
2 pomegranates
2 large cucumbers
1 1/2 – 2 cans (15 oz each) of garbanzo beans
2 Large cloves garlic
1/4 cup fresh basil leaves
red wine vinegar for dressing
extra virgin Spanish olive oil for dressing

Peel the cucumbers and cut into small pieces. Remove the seeds from the pomegranate. Pomegranates are very easy to de-seed in water and it only takes only 5-10 minutes.
For easy-to-follow instructions, please read the article by Saad Fayed, About.com’s Guide to Middle Eastern Food’s How to De-Seed a Pomegranate. Place chopped cucumber and pomegranate seeds in a medium size serving bowl.
Drain the garbanzo beans and add to the bowl. Peel and finely chop the two cloves of garlic and place in bowl with vegetables. Remove stems from basil leaves and chop basil. Add to the bowl of vegetables and mix.
Sprinkle red wine vinegar over the chopped vegetables. Drizzle extra virgin olive oil. Mix thoroughly. Generally, use 1 part vinegar to 2 parts oil. Taste and adjust vinegar and oil.
Note: The amount of cucumbers, pomegranate seeds and garbanzo beans can be adjusted to your taste.

 

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Spanish Tortilla

Posted on 23 April 2010 by admin  

Prepare a large bowl with 1kg of thinly sliced potatoes and sprinkle plenty salt over them and work it down to the bottom of the bowl.
In a large frying pan heat about ½ cm of olive oil. When it’s very hot add the potatoes from the bowl and start to fry them. Be sure to keep stirring them so that they don’t stick or start to brown.
After about 5 minutes add half an onion to the potatoes. This should be chopped very fine. Stir the contents of the frying pan then cover it.
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Spanish Ham Fritters

Posted on 23 April 2010 by admin  

Batter:
1/2 c. flour
1/2 tsp. baking powder
1/4 tsp. salt
1 large egg
1/2 c. water

Sift the flour, baking powder, and salt into a bowl. Lightly beat egg. Make a well in the center of the flour mixture and pour in beaten egg. Mix. Add water and stir. Batter should be a thin sauce but not runny. Continue Reading

 

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Spanish Jijona Nougat

Posted on 23 April 2010 by admin  

ice paper or wax paper
1 lb. blanched almonds
1 lb. hazelnuts
5 egg whites
1 c. honey
1/2 c. sugar
1 tsp. cinnamon
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Tasty Cheese Rolls

Posted on 19 April 2010 by admin  

Ingredients:

1 egg, whipped into a froth
4 tbsp of milk
3 tbsp of flour (or more)
2 tbsp of grated white cheese
50g butter or margarine
1 teaspoon baking powder
salt
an egg yolk for glazing
1 tablespoon grated cheese

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Spanish Stewed Vegetables

Posted on 10 April 2010 by admin  

1/4 c. olive or other cooking oil
1 medium-sized onion, sliced
3 medium-sized tomatoes, peeled and chopped, or 1 16-oz.
can (about 2 c.) tomatoes, cut up with a spoon
2 or 3 potatoes, peeled and quartered
1/4 c. finely chopped fresh parsley
1 clove garlic, minced, or 1/2 tsp. garlic salt

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Spanish Snails

Posted on 08 April 2010 by admin  

Ingredients:
2 dozen snails
a finely chopped green bell pepper
2 ripe tomatoes, peeled, deseeded, and finely chopped
garlic to taste (10-30 g is normal)
50 g butter
cayenne pepper, thyme
salt
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Spanish Garlic Mushrooms

Posted on 06 April 2010 by admin  

Ingredients
Mushrooms – cleaned and sliced (for these three dishes I used 400g).
Garlic – I used half a head of garlic on this occasion.
Olive oil sufficient to saute the mushrooms.
Salt according to taste.
A splash of alcohol – sherry would be most common but as we didn’t have any I threw in a drop of brandy.
A gin and tonic to help you concentrate!
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Tortilla de Patatas

Posted on 03 April 2010 by admin  

Ingredients :  

•6-7 potatos
•7 eggs
•1/2 onion
•lots of olive oil
•salt
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Easy Spinach Stuffed Mushrooms

Posted on 09 January 2010 by admin  

16 each Large Fresh white mushrooms
1 pkg (12 oz.) Frozen spinach souffle, thawed Continue Reading

 

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