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Colorful Recipes: Paella

Paella is probably the most famous dish from Spain. A mix of saffron rice, vegetables and most normally seafood, it is a great meal to share. It is easy to make a lot of it and so, serve a lot of people.

Some paella purists say that you shouldn’t mix meat and seafood but honestly, that is a matter of taste. Any meat or vegetable (except the onion and bell pepper) in this recipe you can substitute for other things if you like.

This recipe is for cooking in a specific paella pan, over an open flame. Grills work well for it. If you want to do it on a stove top, cut the recipe in half.

This recipe serves 6-8
What You Will Need:
• 3 cups calasparra rice (risotto can substitute)
• 8 cups chicken stock
• 1 large Valencia or yellow onion, diced
• 4 cloves of garlic, minced
• 1 large diced bell pepper (your choice of color!)
• 15 diced green beans
• 4 diced plum tomatoes
• ½ a 4 oz can of tomato paste
• 12 shrimp (or prawns, mussels, as you like)
• 2.5lbs of chicken
• 4 links of Spanish sausage (chorizo recommended), fried and sliced into 1’’ rounds
• 2 tbsps fresh thyme
• 1 large pinch of saffron
• 3 lemons, quartered
• 172 – 1 tbsp paprika to taste

Preparation:

Brown the  chorizo over high heat for 1-2 minutes. Do not fully cook. Set aside.

Brown the chicken for 2-3 minutes. It should not be fully cooked. Set aside.

Brown garlic, onion and bell pepper until they’re softened, adding plum tomatoes at the end.

Push the vegetables to one side of the pan and on the clear side add the half can of tomato paste. Caramelize it, flipping it and spreading it until it begins to loosen.

Mix all of the vegetables and meats together in this pan, stir them into the paste, and stir in the paprika and thyme.

Add rice, mixing together and stirring as the rice browns (1-1 ½) minutes. As the rice browns, stir in the saffron. Make sure to break it up with your fingers so it goes in evenly.
When the rice is a little translucent, add enough chicken stock so that it covers the whole mixture. If it’s been kept warm, it will begin to boil almost immediately. Lower to a medium heat but keep it at a steady boil.

At this point be careful: stir a few times in the first 10 minutes and add broth to keep the rice covered, but after that, leave it alone. Let it cook for another 10-20 minutes (longer on a stove), and watch it, adding broth to keep the rice submerged until the rice on the top is ‘al dente’.

When you have only about 8 or so minutes left, put your seafood on top and turn it over after about 3 minutes so both sides cook.

Once everything on top is al dente and the shrimp is cooked, take it off the heat and cover it. Let it sit for about 15 maybe 20 minutes.

Once it is ready, squeeze a little lemon over top and garnish with the wedges.

Colorful Recipes: Shrimp Pil-Pil

Ready for this week’s tapa? Hope you like seafood, because we are doing gambas pil pil, or shrimps in a hot garlic sauce. Here we go!

Gambas Pil Pil

You Will Need:

  • About 40 or so fresh, peeled shrimps
  • 5-6 cloves of garlic (to taste)
  • Parsely
  • Whole mini cayenne peppers
  • Hot paprika
  • Extra virgin olive oil
  • Salt to taste

Preparation:

Mince the garlic and a little bit of cayenne pepper (to however hot you want it), and parsely to taste (usually we do half a tsp), and mash it with a mortar and pestle until it is well mixed.

In an earthenware pot, mix in the oil (enough to cover the bottom). Put it on the burner and, when the oil is hot, put the garlic mixture in.

Once all the ingredients are golden brown, put in the shrimps carefully and leave them in the pot for about three or four minutes.

Lastly, sprinkle a tsp of paprika (or less to your taste) on top of your dish. Serve hot and immediately.

Colorful Recipes: Alioli Sauce

Alioli Sauce

If you all remember, a few weeks ago we gave you a recipe for Patatas Bravas. You can use the same recipe to make Patatas Alioli, or even mix the sauces and make Bravioli. Here is the recipe for the zesty Spanish garlic mayo sauce. Have fun with it!

Makes enough for a 4 servings of roast potatoes, prep time is about 10-15 minutes.

You will need:
• 4 medium to large garlic cloves
• salt to taste
• 2 egg yolks
• 1 ½ Tbsp fresh lemon juice
• 1 cup olive oil

Preparation

Mince the garlic, then crush it with the flat part of a knife.  Then, adding your salt to taste, grind it (best if you have a mortar and pestle) until it is a paste.
Crack the eggs and separate the yolks in a small mixing bowl, then whisk in the garlic paste. Using a hand mixer, pour in the olive oil in a slowly in a thin, steady stream until a creamy sauce forms. Add the little bit of lemon juice at the end, and keep blending so the sauce stays smooth.

Colorful Recipes: Mushrooms al Ajillo

Mushrooms al Ajillo

Mushrooms al Ajillo, or garlic fried mushrooms, are found all over the country, but their specific spices and ingredients vary from place to place. This style is a little more southern, and have a bit of a zing! They are a great starter.

This recipe serves 4 and the cook time is about 10 minutes. Just be careful not to burn the mushrooms or the garlic!
You will need:
• ¼ cup of olive oil
• 4-5 cups of mushrooms, your choice of what kind, cleaned.
• 6 cloves garlic, minced
• 3 tbsp dry sherry, your choice of which kind
• 2 tbsp lemon juice
• ¼ tsp hot paprika (if you care for it)
• 2 tbsps chopped parsley

Preparation

Heat the oil in a pan and fry the mushrooms, stirring continuously.

Set heat to medium, then add the garlic, sherry, lemon juice, paprika, and salt and pepper to taste.

Cook for about 5 minutes or until the garlic and mushrooms have softened.
Remove from the heat, sprinkle with chopped parsley, and serve immediately!

Colorful Recipes: Tortilla with Chorizo

Tortilla with Chorizo

The Spanish Omelette, or Tortilla, is a staple of almost all regions in Spain. It´s a little tricky to get it right the first time without toasting it too much, but with a few run throughs, it´s easy enough to get the hang of.
This recipe serves 6 and takes 30 minutes approximately to prepare.
You will need:
• 5 tbsp olive oil
• 6 oz of thin sliced spanish sausage (chorizo preferably)
• 1 ½ lb potatoes, thinly cut
• 2 yellow onions, halved and thinly cut
• 4 extra large eggs
Preparation
In an 8-10” pan, heat 1 tbsp of the oil and fry the sausage until cooked through and browned. Place on paper towel to dry.
Add another 2 tbsp of oil to the pan and fry the potatoes and onions until cooked and slightly browned (the pan will be pretty full). It will take about 20 minutes, turn them every so often.
In a large mixing bowl, beat the eggs, add in salt and pepper to taste, and the sausage.
Without breaking up the potato mix, add it carefully to the bowl of egg.
Rinse the pan and then add the rest of the olive oil. Then add the entire mix from the bowl slowly over low heat. Wait for the eggs to set. Then turn with a spatula so the tortilla does not stick to the pan.
Once the base of the omelette has set, turn gently. Continue until it cooks through.
You can, if you have a grill/broiler, also set it to high and put the tortilla underneath of it, protecting your pan handle with foil. This can be slightly easier, as turning the tortilla sometimes makes it fall apart.

Happy eating!

Colorful Recipes: Patatas Bravas

Want a few easy to make Spanish tapas for your next meal or party? Try some of our favorites!

Patatas Bravas

Bravas are a staple in Spain, from elegant restaurants to your local village bar. They are simple and easy to make and a great starter to whet the appetite.
This recipe takes approximately 30 minutes and serves 4.

You will need:
• 3 tablespoons of olive oil (extra virgin not necessary)
• 4 large potatoes, peeled, and cut to 1-inch cubes (we recommend russets but whatever you prefer will still work)
• 2 tablespoons minced Vidalia onion
• 2 cloves garlic, minced
• 1 ½ tablespoons of hot paprika
• ¼ teaspoon Tabasco Sauce (or to taste)
• ½ cup Ketchup
• ½ cup mayonnaise

Preparation

The Sauce
Heat 3 tbsps. of oil in a pan over medium heat. Slowly add in the onion, then the garlic, and fry until the onion is translucent. Then, turn off the burner and stir in the paprika and Tobasco. Put the fried mixture in a bowl and stir in the ketchup and mayo. Salt and pepper to taste.

The Potatoes
Salt the potatoes lightly and fry in a pan with 1 cup of oil. You want them to be cooked through and slightly browned on the outside. Remember to stir them from time to time. Then, drain them and set them aside on a towel or draining rack.

When this is done, put the potatoes on a plate and drizzle the sauce on top while everything is still warm. Serve immediately.