Chiclana de la frontera s typical recipes

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Chiclana de la frontera s typical recipes

  1. 1. Chiclana de la Frontera’s typical recipes
  2. 2. “Tapeo” The “tapas” are normally small portions of food between meals. The “tapas” are cheap, the price is between 1 € and 2 €. The “tapas” are typical of Spain, and there are many types.
  3. 3. “Huevos de choco” - Ingredients: cuttlefish eggs, garlic, parsley, olive oil and salt. - Elaboration: In a saucepan cook the egg. Clean and cut theirs. Cut the garlic in small pieces. Mix them with the oil. Cast with some parsley and put some salt.
  4. 4. “Huevos a la flamenca” - Ingredients: 4 eggs, tomato sauce, 2 ham’s rashers, peas, cooked asparagus, small pieces of sweet pepper, chopped parsley, chips and sausage’s rashers. - Elaboration: In a casserole put on fond of tomato and cast 2 eggs. Decorate it with the rest of the ingredients and added to the kiln.
  5. 5. “Guiso” “Patatas con alcauciles” - Ingredients: 1 kg of potatoes, 8 artichokes, 6 or 7 garlic cloves, 1 or 2 bay leaves, 3 or 4 tablespoons, parsley and salt. - Elaboration: Put all the ingredients in a pot. Add the pieces of potatoes. Fill the pot with water and cook over medium heat until the potatoes are tender. Before the end add some parsley.
  6. 6. Fish “Atún encebollado” - Ingredients: 1 kg of tuna,1 kg of red onion, olive oil, 1 tablespoon of sweet pepper, oregano, ½ l Chiclana's white win and salt. - Elaboration: Cut the tuna, sauté the onion with the oregano. Add the tuna with the salt. Sauté all until it look golden brown and add the sweet pepper. Move all and add the white wine. Finally simmer it.
  7. 7. Meat “Carne al toro” - Ingredients: 1 kg of meat, 400 gr of onion, 250 gr of pepper, 1 garlic, tomato sausage, 2 glasses of Chiclana’s white wine, laurel, saffron, sweet pepper, chilli, black pepper, salt and ½ glass of oil. - Elaboration: Do the rehash with the onion, the pepper, the garlic and the laurel. Add the chopped meat and sauté all. Add the sweet pepper, a little of saffron, some chilli and the black pepper. Move the mixture and add the white wine, the tomato sausage and salt. Simmer it, if required add some water.
  8. 8. Dessert “Pestiños” - Ingredients: flour, ¼ l of sweet vine, 1 glass of olive oil, honey, grated lemon, aniseed, ¼ of almond and 1 glass of orange juice. - Elaboration: Fry the aniseed and straining. Roast the almonds and grind them with the aniseed. Make a dough with the grated lemon, the flour, the sweet wine, the olive oil and the orange juice. Knead well all let it stand covered with a damp cloth. Do thinly sliced and fry them. Moreover heat the honey with water and bathe the “pestiños” with the result.
  9. 9. The end By: Carlos Sanduvete Ariza

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