Recipe collection 50

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Title: Agua De Valencia
Categories: beverages, spanish
Yield: 4 servings
1 bottle of spanish cava
-(sparkling wine or; champag
plenty fresh orange juice
cointreau
ice cubes
Put some ice cubes into a large jug and pour over lots of orange juice. Now
add the bottle of cava. Once the fizz subsides, stir in a good dash of the
cointreau and it?s ready to serve.
Contributor: Esther Pérez Solsona
NYC Nutrilink: N0^00000,N0^00000,N0^00000,N0^00000
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Title: Ajoblanco De Malaga (Garlic Soup With Grapes)
Categories: spanish
Yield: 1
about 120ml(4 fl oz) milk
200 g white bread, crust removed
200 g blanched almonds
4 garlic cloves
250 ml cold press olive oil
salt
vinegar
250 g muscatel grapes.
1. Soak the bread in a little milk, then squeeze dry.
2. Blend the almonds, the peeled garlic and soaked bread in a mixer, then
slowly blend in the oil, followed by 1 litre (1-3/4 pints of water.
3. Season with salt and a little vinegar. Serve cold, garnished with seeded
or seedless grapes.
Note : this is an andalusian recipe
Contributor: 'Spain' by Nestor and Tin Lujan Mosaik
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Title: Albóndigas Con Picada De Almendra (Meatballs In An Almond Sa
Categories: beef, spanish
Yield: 4 servings

for the meatballs:
1 lb ground beef
1/3 c bread crumbs
1/3 c chicken broth
1 tb minced parsley
2 garlic cloves, minced
1/2 ts lemon juice
2 tb minced prosciutto
1/2 ts salt
black pepper to taste
1 egg white
flour for dusting
for the sauce:
2 tb olive oil
3 tb onion, minced
2 tb tomato, chopped
1/4 c dry white wine
1/2 c chicken broth
1 bay leaf
salt and pepper to taste
1 tb parsley, minced
2 cloves garlic, minced
a few strands of saffron,
-crumbled
1 tb almonds, chopped
1/4 ts paprika
2 tb fresh or frozen peas
1. Make the meatballs by soaking the bread crumbs in the chicken broth. Mix
in the rest of the ingredients. Shape into 1 1/2 balls. Dust each meatball
with flour.
2. On a heavy saucepan heat olive oil to medium-high. Brown meatballs on
each side. Lower the heat and add onion. Cook until golden, add tomato and
cook for one minute. Stir in the wine, broth and bay leaf. Season with salt
and pepper, cover and cook for 30 minutes.
3. Meanwhile, combine parsley, garlic, 1/8 tsp. salt, saffron, almonds and
paprika in a blender or mini-food processor. Mash into a paste. Add this
mixture along with the peas to the meatballs and cook for 15 more minutes.
Serve hot.
NYC Nutrilink: N0^00000,N0^00000
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Title: All I Oli
Categories: sauces, spanish
Yield: 1
half head of peeled garlics,
half spoonful of lemon juice

- (or of; vinegar),
1 sm of olive oil, to ambient
-temperatur; e,
a pinch of salt.
To mash the garlic in a mortar until he becomes a puree and to pour the oil
very slowly, always removing in the same sense when he has acquired the
consistency of a mayonnaise, to add the lemon juice (or the vinegar), to
also toss the remaining oil, without stopping to remove, and to season then
with salt.
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Title: All I Oli (Oil And Garlic Sauce)
Categories: sauces, spanish
Yield: 1
4 or 5 cloves garlic
1 c or more of olive oil
salt
Peel the garlic and pound it in a mortar with 1/2 level teaspoon of salt.
When it becomes a fine paste gradually drip in the olive oil, stirring all
the time. If the mixture does not thicken, or starts to separate, add a
small piece of bread and pound into the sauce. A little cold water may be
added at the end to dilute it.
This sauce is served with many meat, fish and vegetable dishes in
Catalonia, and particularly with barbacued meat.
This recipe originated in the Spanish state of Catalonia.
Contributor: Spanish Regional Cookery by Anna MacMiadhachain
NYC Nutrilink: N0^00000,N0^00000,N0^00000
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Title: All I Pebre (Eels In Piquant Sauce)
Categories: fish/sea, spanish
Yield: 10 servings
4 lb eel
1 tb olive oil
1 tb paprika
2 c hot water
3 cloves garlic, chopped
14 blanched almonds
2 tb chopped fresh parsley
1/4 ts saffron
1 tb olive oil
salt, to taste

Clean and skin eels and cut into 1- to 1-1/2-inch pieces. Heat 1 tbsp.
olive oil in a casserole or skillet. Add paprika; stir in enough water to
cover eels. Bring to a boil and add pieces of eel.
Meanwhile, with a mortar and pestle or in an electric blender, crush
garlic, almonds, parsley, and saffron with enough olive oil to make a
smooth paste. Stir mixture into casserole; add salt to taste and cook for
approximately 20 minutes or until eels are done. Add more water if sauce
thickens. Serve hot.
All I Pebre (Eels in Piquant Sauce)
Comments :
A favorite Valencian tapa as well as a popular main dish, especially along
the Costa Blanca. A cold beer might go best with this piquant tapa.
Variation: For an all-in-one meal or a main course, add peas, chopped
carrots, or new potatoes (or all three) and serve over rice, as they do in
Valencia.
Contributor: Tapas, Wines & Good Times, by Don and Marge Foster.
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Title: Almendrados (Almond Cookies)
Categories: cookies/bars, spanish
Yield: 1
2 c blanched almonds, finely
-chopped
2 egg whites, room temperature
1 c sifted powdered sugar
1 ts vanilla
Preheat oven to 325 degrees F. Lightly toast almonds; set aside. Beat egg
whites until stiff but not dry. Gradually add sugar, beating constantly.
After sugar is added, beat 5-8 minutes. Fold almonds and vanilla. Place by
spoonfuls or shape into rings on greased cookie sheet. Bake 17-20 minutes
or until cookies just begin to color.
Makes 3 dozen
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Title: Almendrados(Almond Cookies)
Categories: cookies/bars, spanish
Yield: 1
2 c blanched almonds, finely

-chopped
2 egg whites, room temperature
1 c sifted powdered sugar
1 ts vanilla
Preheat oven to 325 degrees F. Lightly toast almonds; set aside.
Beat egg whites until stiff but not dry. Gradually add sugar,
beating constantly. After sugar is added, beat 5-8 minutes. Fold
almonds and vanilla. Place by spoonfuls or shape into rings on
greased cookie sheet. Bake 17-20 minutes or until cookies just
begin to color.
Makes 3 dozen
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Title: Andalusian Gazpacho
Categories: spanish, vegetables
Yield: 4 servings
3 1/2 oz stale bread, with crusts
-removed
2 lb very ripe tomatoes, peeled
1 green bell pepper
-(capsicum), finely chop; pe
2 cloves garlic, peeled
1/4 c white wine vinegar
2/3 c olive oil
2 ts salt
garnish
1 sm onion, finely chopped
1 firm, ripe tomato, peeled
-and finel; y chopped
1 green bell pepper (capsicum)
- 2 oz, finely; chopped
2 oz cucumber, peeled and finely
-chopped
1 egg, hardcooked (hardboiled)
- and fi; nely chopped
3 1/2 oz stale bread, diced
1.Soak the bread for the soup in about 2/3 cup of water. Squeeze out the
excess liquid.
2.If working by hand, crush the bread and all the other ingredients in a
large mortar, then drizzle in the oil slowly, mixing to a smooth
consistency. If using a food processor put all the ingredients in the bowl
and blend to a fine puree. You may need to do this in 2 or more batches.
Check the seasoning.
3.Pour into a bowl, cover and chill for at least 1 hour.
4.Put the garnish ingredients in individual bowls and serve with the
gazpacho.

5.Cold water can be added to thin the soup just before serving if desired.
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Title: Anguila Al All-I-Pebre
Yield: 4 servings
1 kilo y medio de anguilas
3 dientes de ajo
12 almendras tostadas y peladas
una cucharada de excelente
-pimentón
un dl de aceite
unas ramitas de perejil
unas hebras de azafrán
-ligeramente; tostado
3/4 l de agua caliente (la justa
-para que; cubra las anguila
250 gr. de guisantes desgranados
- cocidos o; judías verdes,
sal
Las anguilas se limpian y se les quita la piel, se cortan en trozos de
siete u ocho centímetros y se sazonan con sal.
En cazuela de barro puesta al fuego, con el aceite caliente, se echa el
pimentón, se deja freír, sin que llegue a quemarse, en seguida se le añade
el agua caliente, se cuece unos minutos y se incorporan las anguilas que
quedarán justamente cubiertas en el líquido.
Se continua la cocción y se añade el siguiente majado echo en el mortero :
Se machaca el azafrán, los ajos, el perejil y las almendras, a continuación
se añaden unas gotas de aceite.
Con todo ello se forma una pasta finísima que se diluye con parte del caldo
de las anguilas que están cociendo, y se vierte sobre ellas.
Se deja cocer unos minutos más, hasta que estén cocidas del todo.
Finalmente, se añaden los guisantes y se sirven enseguida en la misma
cazuela.
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Title: Apple Tart With Almonds And Pistachios
Categories: spanish
Yield: 1
350 g short crust or puff pastry
350 g cooking apples
3 eggs
3 tb apricot jam
2 tb thin cream
2 tb sugar
2 tb ground almonds
2 tb chopped pistachios
butter
Heat the oven to medium hot (220 C). Peel and slice the apples. Grease the
bottom of a baking tin with the butter and lay in the pastry. Prick the
base several times with a fork. Spread over the apricot jam and layer on
the apple slices. Bake for 20 minutes. Meanwhile, beat the eggs lightly and
stir in the cream, sugar, almonds and pistachios. Remove the tart from the
oven, cover with the egg mixture and return to the oven to bake for a
further 15 minutes. Allow to cool before removing from the baking tin
NYC Nutrilink: N0^00000
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Title: Apples With Walnuts And Honey
Categories: desserts, fruits, spanish
Yield: 4 servings
1 kg apples, peeled and sliced
200 g sugar
1 stick cinnamon
peel of 1 lemon
to decorate:
whipped cream
100 g walnuts, halved
honey
Cook the apples in a pot together with the sugar, lemon peel, cinnamon and
a splash of water. Simmer for about 20 minutes, or until the water has
evaporated and the apples are soft. Set aside and cool. Remove the lemon
peel and cinnamon and divide the apple into 4 sundae glasses. Leave to cool
in the fridge before serving. To serve, decorate with the whipped cream,
topping each glass with half a walnut, and drizzle over some honey.
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Title: Aragon-Style Rice Pudding
Categories: spanish
Yield: 4
1 wine glass measure of
-pudding rice
1 ltr milk
9 tbsps sugar
3 eggs
1 strip lemon peel
1 stick cinnamon + ground
-cinnamon
pinch salt
Put the rice (unwashed) in a pot, cover with water, add a pinch of salt and
bring to the boil. Boil for 5 minutes until the water has been absorbed.
Then cover the rice with milk and add the cinnamon stick and lemon peel.
Stir well with a wooden spoon until the mixture becomes creamy. On a very
low heat, gradually add the milk, stirring from time to time. And after the
milk, add the sugar, stirring again from time to time. Now cover and
simmer gently for about 1 - 1¼ hours.
Separate the eggs, and in a large bowl, whisk the egg whites until stiff.
Beat the yolks and mix gently into the whites.
Remove the lemon peel and cinnamon stick from the cooked rice, and stir in
the egg mixture. Pour into a deep serving bowl or individual bowls and
sprinkle with ground cinnamon.
Contributor: http://www.spanish-gourmet.com
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Title: Arnadí
Categories: spanish
Yield: 6
1 md roast pumpkin
grated rind of 1 lemon
100 gr. of almond finely chopped
- (ground al; mond)
a small a handful of
-raw(unripe) an; d bare(peel
a small a handful of pine
-kernels(p; inions)
the half of the weight of
-the pumpk; in( gourd) of s
a bit(little) of cinnamon in
- powder
To clean the leather pumpkin( gourd) and pips.
To mix the whole flesh with the sugar, and to put in a pan to slow fire,
to remove during ¾ of hour, as if about a jam it was treating ZZZself.
When the pumpkin( gourd) acquires a brown color, to withdraw of the fire.
To add the almond finely chopped (very chopped ), the grated rind of lemon,

a bit(little) of cinnamon and to mix well.
To put the mass in a Small pan of mud, forming a kind of mountain,
to take care it remains(remain) smooth well, if it is necessary,
to help with a spoon wetted in water to smooth the surface.
To decorate with the almonds and pine kernels(pinions)
(to sink(destroy) half a part in the mass) to dust with a bit(little) of
sugar,
to put in the oven ..... and when the almonds are brown, already it is.
To stop to cool and to eat to temperature environment.
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Title: Arros Amb Fesols And Naps
Categories: spanish
Yield: 4 servings
250 gr. of white beans in
-soaking
400 gr. of pig hock
200 gr. of pig ear
a small foot of pig
100 gr of bacon
2 valencian black puddings
-(blood sausage)
2 white puddings
6 or 8 turnips cut into
-pieces
400 gr. of rice
some strands of dry saffron
3 l of water
salt
In a pot with water, the beans throw, the elements of the pig, the turnips
and some salt. He/she allows to cook in a slow and continuous way.
As meats and sausages are cooked, they are taken out of the broth and they
allow to cool down a little to be able to them to cut to pieces.
When in the pot they are only the beans and the turnips, with the broth,
this of salt is rectified and, arrived the moment, is added the rice, and
some saffron.
When the rice is to a little more than half cooking, they are added the
meats and cut sausages and, once finished the cooking, this exquisite
strong plate of rice is served that should be with a lot of stock.
This is a Valenciann dish
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Title: ARROS AMB FESOLS Y NAPS ( Rice With White Beans And Turnips
Categories: spanish, rice
Yield: 4 servings
250 gr. of white beans in
-soaking
400 gr. of pig hock
200 gr. of pig ear
1 sm foot of pig
100 gr of bacon
2 valencian black puddings
2 white puddings
6 or 8 turnips cut into
-pieces
400 gr. of rice
3 l of water
salt
In a pot with water, the beans throw, the elements of the pig, the turnips
and some salt. He/she allows to cook in a slow and continuous way.
As meats and sausages are cooked, they are taken out of the broth and they
allow to cool down a little to be able to them to cut to pieces.
When in the pot they are only the beans and the turnips, with the broth,
this of salt is rectified and, arrived the moment, is added the rice, and
some saffron.
When the rice is to a little more than half cooking, they are added the
meats and cut sausages and, once finished the cooking, this exquisite
strong plate of rice is served that should be with a lot of stock.
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Title: Arroz A Banda
Categories: chicken, spanish
Yield: 4 to 6 servings
10 -7/10 oz. squid
10 lg shrimp
1 ts pimenton (sweet red pepper)
10 -7/10 oz. olive oil
8 ts mashed tomato
saffron
21 -2/5 oz. rice
2 to 3 slices garlic
fish broth (between twice
-and three; times the amount

Peel the shrimp, saving the heads. Cut squid into small sgare pieces. Heat
oil in large pan and fry shrimp heads, pressing on them with spoon. Remove
heads and add squid. Once squid has goldened, we add the garlic very finely
chopped. Without letting these golden, add tomato, then pimenton. Add rice
and stir for three to five minutes, until the rice sounds like sand! Add
the fish broth, saffron, and salt to taste. After 8-10 minutes, add another
chopped garlic and peeled shrimps. Let still for 10-15 more minutes on low
heat.
Prep. Time: :20 to :30
Total Time: :40
Preparation Time: 00:40
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Title: Arroz Abanda De Invierno Con Alcachofas
Categories: spanish
Yield: 4
prawns 150 grams
squid 150 grams
cuttlefish 150 grams
olive oil
garlic 3 cloves
paprika 1 tablespoon
artichokes 3
broad beans 100 grams
rice 250 grams
fish stock 3 litres
salt
tomato 100 grams
Using a paella pan, add the olive oil and lightly fry the cuttlefish, squid
and prawns. Once they are ready, add the chopped garlic and tomatoes with
paprika. Later add the broad beans and artichokes and continue cooking .
With a little saffron add the rice and keep boiling. Add fish stock and
leave it cooking for 17 minutes until dry. Serve.
Contributor: Courtesy of El Rall Restaurant Tunidores, 2 (Entre Lo
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Title: Arroz Con Pollo
Categories: spanish
Yield: 1
1 tb olive oil

4 chicken thighs
4 chicken drumsticks
2 ts salt
1/2 ts fresh-ground black pepper
2 oz smoked ham, cut into
-1/4-inch dice
1 sm onion, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
1 3/4 c canned tomatoes, drained and
- choppe; d
1 tb tomato paste
2 c canned low-sodium chicken
-broth or; homemade stock
1 c rice, preferably long-grain
2 tb chopped fresh parsley
1.In a large, deep frying pan, heat the oil over moderately high heat.
Season the chicken with 1/4 teaspoon each of the Salt and pepper. Cook the
chicken, turning, until well browned, about 8 minutes in all. Remove. Pour
off all but 2 tablespoons of the fat from the pan.
2.Reduce the heat to moderately low. Add the ham, onion, and Garlic to the
pan and cook, stirring occasionally, until the onion starts to soften,
about 2 minutes. Add the bell peppers and cook, stirring occasionally,
until they start to soften, about 3 minutes longer.
3.Add the Tomatoes, tomato paste, broth, and the remaining 1 3/4 teaspoons
salt and 1/4 teaspoon of the Pepper and bring to a simmer. Stir in the rice
and add the chicken in an even layer. Simmer, partially covered, over
moderately low heat until the chicken and rice are just done, 20 to 25
minutes. Sprinkle with parsley.
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Title: Arroz Con Pollo
Categories: chicken, pasta/rice/grains, spanish
Yield: 4 servings
4 chicken breasts, halved
1/4 ts salt
1/3 ts pepper
1/3 ts paprika
1 tb oil
1 md. onion, chopped
1 sm red pepper, chopped
1/2 ts dried rosemary leaves
1 cn crushed tomatoes
1 pk frozen peas
rice

Season chicken with salt, pepper and paprika. In medium skillet, heat oil
over medium heat. Add chicken and brown. Put chicken in crock-pot. In small
bowl, combine remaining ingredients except peas. Pour over chicken. Cover.
Cook on low 7-9 hours or high 3-4 hours. Add peas 1 hour prior to serving.
Serve over rice.
Prep. Time: :20
Total Time: 3:00 to 9:00
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Title: Arroz Con Pollo (Rice With Chicken)
Categories: spanish
Yield: 1
1 lb canned tomatoes
1 clove garlic, minced
1/2 c pimentos, chopped
3/4 c long-grain rice
2 tb stuffed olives, diced
2 bay leaves
cornmeal, for dredging
1 1/2 c chicken stock
1 1/2 pn saffron
salt
1 lg frying chicken, 3 pounds
1 md onion, chopped finely
1/2 c green peas, frozen
2 tb dry sherry
1 tb butter
1 green bell pepper, cut in
-1-inch squares
1. Cut chicken in eight pieces; sprinkle with salt and pepper. Dust lightly
with cornmeal.
2. In a large, deep skillet with a tight-fitting lid, heat the oil and
butter until foaming. Add the chicken in batches, skin side down. Brown
both sides of the chicken, until evenly golden.
3. Remove chicken to a warm platter and reserve.
4. Add more olive oil and saute the onion, garlic, and green pepper.
5. Add the rice and stir for five minutes. Add the tomatoes.
6. Steep the saffron in the hot chicken stock for a few minutes.
7. Add stock, sherry, bay leaves, olives, pimentos, and the peas to the
pan. Mix well; arrange the chicken pieces on the top of the rice.
8. Cover and cook over low heat until the rice and chicken are tender,
about 40 minutes.

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Title: Arroz Rosetxat
Categories: spanish, rice
Yield: 6 servings
300 gr of lean meat of lamb leg
200 gr. of pig ear
1 valencian blood and onion
-sausage
2 white catalan sausages
100 gr. of chickpeas in soaking
1 big parsnip
1 big turnip
1 twig celery
150 gr. of pig lean meat
50 gr. of salted bacon
400 gr. of rice,
1 egg
1 dl of oil or 100 gr of pig
-shortening
2 cloves of garlic,
2 tbsps of grated white bread
-crumb
powdered cinnamon,
parsley
2 tbsps of flour
He/she puts on to the fire a pot with about three liters of water, and
he/she throws in her the lamb meat and the pig ear, cut to pieces not very
big; when it begins to be boiled it scums and the chickpeas are added, the
parsnip, the turnip, the celery, peeled and cut in slices, and the salt.
When this meats are half cooked they incorporate the Catalan sausages it
informs, two balls made with the pig lean meat and the bacon.
The balls are made going the meat by the processor of meat and adding the
bread crumb, the beaten egg, salt, cinnamon, pepper and chopped parsley.
He/she cooks slowly until being everything totally cooked, finishing off
their seasoning with the saffron.
In a pan of mud, with the oil and setting to the fire, the garlics are
fried itched to those that one adds subsequently, the rice that is braised
during some seconds with the oil. Then the components of the cooked pot are
added (Catalan sausages and meat balls intersect in slices and they are
reserved), and the broth, calculating double quantity of this that of rice.
He/she puts on to alive fire, and he/she leaves decreasing as the cooking
advances. It is rectified of salt. The cooking ends in the oven, so that it
is grated well, not without before to place for above the slices of
Catalan sausages, the balls, cut, and some chopped parsley. Total cooking
about twenty minutes. To allow it to rest about three minutes and to serve.

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Title: Artichoke And Kidney Bean Paella
Categories: spanish
Yield: 1
1 tb olive or vegetable oil
1 md onion, chopped (1/2 cup)
2 garlic cloves, finely
-chopped
1 cn vegetable broth
1 c uncooked regular long-grain
-rice
1 c frozen green peas
1/2 ts ground turmeric
2 dr red pepper sauce
1 cn dark red kidney beans,
-rinsed and d; rained
1 jar (6 ounces) marinated
-artichoke hearts, drained
1.Heat oil in 12-inch skillet over medium-high heat. Cook onion and garlic
in oil 3 to 4 minutes, stirring frequently, until crisp-tender.
2.Stir in broth and rice. Heat to boiling; reduce heat. Cover and simmer 15
minutes.
3.Stir in remaining ingredients. Cook uncovered 5 to 10 minutes, stirring
occasionally, until rice and peas are tender.
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Title: Asparagus Gratin From Spain(Esparragos Gratinados)
Yield: 4 servings
24 thick fresh white asparagus,
- or 48 of the; slender gree
3 sl of day old bread
1/4 c of olive oil
3 cloves of garlic, finely
-chopped
1 1/2 ts of sweet paprika
1 tb red wine vinegar
salt and pepper to taste

1.Trim the asparagus and simmer in lightly salted water until tender, 4 to
8 minutes. Drain well.
2.Chop the bread to crumbs, and fry in oil until lightly browned. Add the
garlic and paprika along with salt and pepper to taste.
3.Arrange asparagus in an ovenproof dish and pour the fried bread mixture
over them.
4.Place in preheated 350-degree oven for 20 minutes. Serve hot with the
splash of vinegar at the end.
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Title: Asparagus Wrapped With Jamon Serrano
Categories: appetizers/snacks, spanish
Yield: 1
1 bn of fresh asparagus
12 long, thin slices of jamon
-serrano
juice of 1 lemon
extra virgin olive oil
salt & fresh ground pepper
Steam fresh asparagus or drain wild asparagus
Wrap slices of jamon around a small bunch of asparagus
Chill until cool
Before serving, drizle with olive oil and lemon juice
Salt and pepper to taste
Buen Provecho!
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Title: Bacalao A La Vinzcaina
Categories: spanish
Yield: 1
3-4 dried choricero chiles
2 hard boiled egg yokes
250 g salt cod (soaked for 24
-hours)
2 lg chopped onions
2 cloves garlic
100 g chopped serrano ham
parsley
De-seed and soak the chile peppers, When soft, blend into a paste and
sieve.
Puree the peppers with 2 hard boiled eggs yolks to make a medium thick

sauce.
Poach the cod. Remove bones and skin. Flake into large pieces
In some oil stew the onions, garlic, ham and parsley.
Add mixture to cod in a baking tray.
Pour over the chile pepper sauce.
Cover and bake until hot.
Contributor: Sophie Grigson
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Title: Baked Custard (Flan)
Categories: spanish
Yield: 4
150 g white sugar
1 tb cold water
juice of ½ lemon
1 tb boiling water
5 md eggs
450 ml milk
1 ts vanilla essence or 1 vanilla
- pod
Preheat the oven to low, 150oC/300oF.
Start by making the caramel sauce: in a heavy-based pot, put 100g of the
sugar, with the cold water and lemon juice. Allow to heat very gently until
the sugar caramelises (shake the pot occasionally for this to happen
evenly) and turns a deep golden colour. Don´t allow this to boil. Take off
the heat and stir in the boiling water, carefully. Put the pot back on the
heat to dissolve the caramel in the water. Now pour this sauce into the
base of either 1 large serving dish, or 4 individual ramekin dishes or
moulds. Now make the custard by whisking the eggs and remaining sugar
together. Heat the milk and vanilla pod until very hot, but not boiling,
then let it sit for about 10 minutes. Take out the pod. Now, beat the milk
into the egg mixture (add the vanilla essence if you didn´t use a pod).
Pour the egg mix into the serving dish(es) and place carefully in an
ovenproof dish. Pour hot water into this dish to come half way up the sides
of the serving dish(es), and cook for about an hour or until set. To
serve, let the custards cool, run a knife around the edge of the dish and
then invert onto a serving plate.
This can be served with thick cream.
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Title: Baked Pineapple Pudding
Categories: spanish
Yield: 6-8

1 lg pineapple
½ kg sugar
10 eggs
pineapple slices, optional
Peel the pineapple and extract the juice. Then pour through a strainer.
Heat the juice in a pan and add in the sugar, stirring constantly to avoid
burning. Cook until the sugar dissolves and makes a light syrup. Set aside
to cool. Beat the eggs lightly and stir into the syrup. Caramelise the
bottom of a smooth, deep baking tin and pour in the pineapple mix. Cover
with aluminium foil and place in a dish of water (bain marie) and cook in
the oven 25-30 minutes.
Once the pudding has cooled, turn out onto a serving dish and garnish with
either whipped cream orsome pineapple slices.
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Title: Basque 'porrusalda'
Categories: spanish
Yield: 4
1 kg potatoes
3-4 leeks
1 red bell pepper
a few pieces of pumkin
2-3 md carrots
2-3 cloves garlic, peeled and
-whole
virgin olive oil
salt
Gently fry the garlic until cooked. Remove from heat and mash. Put all the
remaining ingredients, washed and cut into medium pieces, into a pot with
just enough water to cover. Add the mashed garlic, the oil with which it
was fried and a pinch of salt. Cook on a high heat for 10 minutes, then
reduce heat, and simmer until the vegetables are tender. Taste for
seasoning.
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Title: Beef To The Jardiniere
Categories: beef, meats, spanish
Yield: 4 servings
750 gr. de meager beef in
-ribbons

6 carrots
250 gr. of peas
6 leeks
250 gr. of rice
2 onions
2 tb of oils
1 chalote ( or scallion)
a pinch of salt
pepper
To wash and cut the leeks, the carrots and the onions in fine slices. To
braise them 5 minutes in a saucepan with oil.
To add the peas. To add water to the preparation and to allow to cook
during 25 minutes to soft fire. To reserve.
To cut in ribbons the chalote. To braise during 10 minutes in a pan with a
spoonful of oil. To add the rice. To incorporate 30 cl. of water boiling.
To cover and to allow to cook approximately during 20 or 25 minutes.
To sprinkle with salt a anti-adhesive pan (teflón pan) To put to alive
fire and to fry the meat a couple of minutes for each side. To pepper to
the pleasure and to serve accompanied by the well drained vegetables and
the rice cooked 'al dente '
PREPARACIÓN:20 MINUTES
COCCIÓN:40 MINUTES
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Title: Boiled Valencian
Yield: 4 servings
4 md potatoes
2 bn of spinach beets
4 md onions
1 kg of green beans
olive oil
vinegar and salt
It sets on a casserole with water to boil. Add 2 dl. of oil, salt and the
vegetables. It) will have to cook about 50 minute to soft fire.
The vegetable slips to serve warmly. It is served in soup plate spiced with
olive oil, vinegar and salt.

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Title: Canary Cheese Tarts - Quesadillas De Hierro-
Categories: spanish
Yield: 4
50 g butter
50 g caster sugar
1 egg yolk
225 g soft hierro or curd cheese
50 g flaked almonds
grated rind and juice of ½
-lemon
2 egg whites
225 g shortcrust pastry
1 egg, beaten
Pre-heat the oven to 180 C/Gas 4
Cream the butter and sugar until light and fluffy, then gradually beat in
the egg yolk. Add the cheese, almonds and lemon rind and juice. Whisk the
eggs whites until they form stiff peaks and fold them into the mixture.
Roll out the pastry and use it to line lightly greased tart tins, fluting
the edges with your fingers. Fill with the cheese mixture. Brush the edges
of the pastry with beaten egg and bake for 20 minutes until the filling is
firm and golden-brown.
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Title: Carabassa Arnadi (Pumkin Arnadí)
Categories: desserts, spanish
Yield: 1
1 pumpkin of about 3 kgs.,
1 kg of sugar,
375 gr. of almond flour,(fine
-milled almond; )
4 eggs,
1 lemon,
cinnamon,
25 gr. of peeled almond.
The pumpkin is roasted, he/she peels and they are removed the seeds,
leaving it of one day for another inside a sack of white cloth or of a
colander; this way the biggest quantity is eliminated possible of water.
Once drained and it cleans he/she is added the sugar, mixing both
ingredients. Subsequently he/she incorporates the almond flour and then the
yolk of the eggs, very combings, as well as powdered cinnamon and the
scrape of a lemon. Once very blended everything it, it will be a fine mass

that is deposited in a clay pan or another recipient that it resists the
heat, because the time of cooking is of an and half at two hours, with very
slow fire.
At the time of placing the pasta in the recipient, he/she is gone giving
the pyramid form. One can adorn in two different ways: Sprinkling for above
with sugar, adding stockings peeled almonds or with meringue fact with the
help of white about to snow and two tbsps of sugar for white, adding some
burnt sugar to give him better flavor. In the first case, it is adorned
before introducing the cake in the oven. If it is with meringue, it is
adorned later, introducing it in the oven some instants again.
its a valencian dessert . It is a very old candy, of Arab origin
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Title: Caramelized Orange Custard
Yield: 4 servings
zest of 3 oranges, in long
-strips
2 c milk
2 c heavy cream
1 cinnamon stick
2 c sugar
1/4 c water
6 whole eggs plus 3 egg yolks
1 ts vanilla extract (essence)
3 tb port wine, optional
1. In a saucepan over medium-high heat, combine the orange Zest, Milk,
cream and Cinnamon stick. Heat until small bubbles appear at the edge of
the pan, then remove from the heat. Let stand for 1 hour to develop the
flavors.
2. In a small, heavy saucepan over low heat, combine 1 cup (8 oz/250 g) of
the Sugar and the water. Stir until the sugar dissolves. Bring to a boil
over high heat. Boil, without stirring, until the liquid is golden brown,
6-8 minutes. Carefully pour the hot syrup into the bottoms of eight 1-cup
(8-fl oz/250-ml) ramekins or Custard cups, immediately tilting and swirling
the dishes to coat the bottoms and sides with the caramel. Place the
dishes in a large baking pan. Set aside.
3. Preheat an oven to 325°F (165°C).
4. Strain the cream mixture through a sieve into a clean saucepan. Warm
over medium-high heat until tiny bubbles appear along the edge of the pan.
(Do not allow to boil.)
5. Meanwhile, in a bowl, whisk together the whole Eggs, egg yolks and the
remaining 1 cup (8 oz/250 g) sugar until frothy. Gradually beat in the hot
cream mixture, a little at a time. Stir in the vanilla, and then the wine,
if using. Strain the mixture through a sieve into the caramel-lined dishes,
dividing it evenly.
6. Pour hot water into the baking pan to reach halfway up the sides of the
custard cups. Cover the pan with foil and place in the oven. Bake until a
knife inserted in the center of a custard comes out clean, about 30

minutes.
7. Remove the baking pan from the oven and remove the dishes from the pan.
Let cool for 30 minutes, then cover and refrigerate until well chilled.
8. Just before serving, carefully run a knife around the inside edge of
each custard and invert into individual shallow dessert bowls. Pour any
extra Caramel in the dishes over the custards and serve.
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Title: Carnero Con Ajo (Mutton With Garlic)
Categories: meats, spanish
Yield: 4 servings
half a leg of mutton or
-lamb; *see NOTE
40 sm or 20 large cloves garlic
olive oil
meat stock
small tin of tomato paste
6 peppercorns
1 bay leaf
1 ts paprika
salt
*NOTE: get the butcher to cut it in rounds 1- inch thick leaving the bone
in the middle
Peel the garlic but do not chop it. Heat plenty of olive oil in a deep pan
and brown the slices of meat on each side, two at a time. Lower the heat
and when all the slices of meat are browned put them in the pan and add the
whole cloves of garlic. Allow them to stew a little but not to brown.
Carefully add enough stock to just cover the meat, together with the tomato
paste, peppercorns, bay leaf and paprika. Add salt to taste and simmer
very gently for 1- 1/2 to 2 hours, or until the meat begins to come away
from the bone.
This is best served with plenty of boiled potatoes. The garlic flavor is
not as strong as one might expect as the garlic is stewed whole and slowly.
The sauce may be thickened with a little cornflour if desired.
This recipe originated in the Spanish state of Catalonia.
Contributor: Spanish Regional Cookery by Anna MacMiadhachain
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Title: Castillian Hot Chocolate
Categories: spanish
Yield: 6 servings
1/2 c cocoa (powdered),
-unsweetened
1 c sugar
7 ts cornstarch (cornflour)
1/2 c water
4 c milk
Mix the cocoa and sugar together.
Dissolve the cornstarch (cornflour) in the water and combine with the
cocoa-sugar mixture in a medium-sized saucepan. Stir this until it is a
smooth paste. Begin heating this mixture, continuously stirring it with a
whisk. Gradually pour in the milk. Continue stirring as you bring it to a
simmer. Simmer, stirring often, for about 10 minutes. The cocoa is ready
when it thickens and is glossy and smooth.
NOTES:
* Thick, rich Spanish hot chocolate -- I first tasted this wonderful
beverage while touring in northern Spain with a choir. It's not like any
hot chocolate I've had anywhere else, and I was delighted to find a recipe
in "The Vegetarian Epicure Book Two." It is the best hot chocolate in the
world (at least to me.)
* The consistency of the finished product should resemble chocolate
pudding that didn't quite set. If you halve this recipe, you'll get just
the right amount for two large mug-fulls. This cocoa is especially
fantastic when you dip churros into it (a churro is a sugary, deep-fried,
doughnut-like stick, and if anyone wants to send out a recipe, I'd be most
grateful).
: Difficulty: easy.
: Time: 15 minutes.
: Precision: measure the ingredients.
: Tovah Hollander
: UCLA Comprehensive Epilepsy Program, Los Angeles, California USA
: {sdcrdcf,hao}!cepu!tovah
: Copyright (C) 1986 USENET Community Trust
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Title: Catalan Mushrooms With Garlic & Parsley
Categories: spanish
Yield: 6
1 lb medium-size white mushrooms,
- stems; trimmed to 1/2 inch
quartered

1/4 c extra-virgin olive oil
1/4 c finely chopped flat-leaf
-parsley
2 tb finely chopped fresh garlic
1 to 2 tsp. coarse salt or sea
- salt
Put the mushrooms in a large bowl of cold water to soak for 10 min.
Rinse them well and then drain.
Heat a large sauté pan with a tight-fitting lid over medium heat. Add
the drained mushrooms to the dry pan, cover immediately, and cook until
all the moisture from the mushrooms is leached out, about 20 min.
You'll know this has happened when you lift the lid for a peek and see the
once-dry pan filled with liquid.
Remove the lid, raise the heat to medium high, and boil until the
liquid evaporates and the mushrooms begin to sizzle in the dry pan but
haven't browned; they'll have shrunk considerably and should be firm when
poked with a fork. Lower the heat to medium and stir in 1 Tbs. of the
olive oil, the parsley, and the garlic. Sauté, stirring frequently, until
the garlic softens, another 3 to 4 min. Transfer the mushrooms to a
serving bowl, stir in the remaining 3 Tbs. olive oil, and season with salt
to taste (I like to salt them liberally). Serve while hot.
Serve these as a starter or perhaps as an accompaniment to the baked
chicken. Leftovers are great on pizza or added to pasta sauce.
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Title: Catalan Sauté Of Calamari (Squid) In Onions
Yield: 4 servings
1-1/4 lb calamari and tentacles,
-cleaned
3 tb virgin olive oil
1 dry red chili pepper, broken
3 lg onions
salt and pepper, to taste
Clean calamari and cut tubes crosswise into 1/2-inch rings. Dry calamari on
paper towels and reserve.
In a medium frying pan, heat 1 tbsp. oil over medium-high heat. Add the
calamari and sauté until the rings turn opaque white, approximately 30
seconds to one minute. Transfer calamari to a bowl and set aside.
Wipe frying pan dry, add remaining oil and heat. Add chili pepper and heat
until it turns dark. Remove chili with a slotted spoon and discard. Add the
onions to the hot chili oil and cook, stirring, until onions are wilted,
approximately 5 minutes. Reduce heat to medium; partially cover pan and
cook, stirring occasionally, until onions are caramelized to a golden
brown, approximately 30 to 40 minutes. Add more oil if onions are dry or

stick to the pan. Season with salt and pepper. Add calamari and stir until
heated throughout. Serve with slices of hot or toasted French bread.
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Title: Cauliflower Stew
Categories: spanish
Yield: 4 servings
1 md cauliflower, in florets
1 lg onion, chopped
4-5 tb olive oil
3-4 cloves of garlic, chopped
75 g chorizo sausage, sliced
3 tomatoes, skinned and finely
- choppe; d
75 g pine nuts
25 g sultanas
1 ts pimenton (paprika)
1 tb fresh chopped parsley or 1
-tsp chop; ped dried parsley
salt and pepper
Bring some lightly salted water to the boil, and cook the florets for 5-6
minutes - don`t let them get too soft. In a pan, heat the oil and fry the
onion and garlic for 4-5 minutes. Stir in the pimenton, then add the
sultanas, chorizo, pine nuts, dried parsley (if using) and tomatoes. Mix
well, then add the florets. Heat everything for 2 minutes. Check the
seasoning and sprinkle with fresh parsley (if using) before serving.
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Title: Char Grilled Artichokes
Yield: 6 servings
12 lg young artichokes
1 1/2 c sherry wine vinegar
1/2 c of lemon juice
1 c of olive oil
salt and pepper
One by one, grip the artichokes by the stalk and strike against the work
surface to open them without breaking off the leaves. Cut off the stalks,
wash in cold water and drain. Arrange a layer of artichokes in a large

bowl. Season well and sprinkle generously with vinegar, then add a little
lemon juice and a trickle of oil. Repeat the process until all the
artichokes are in the marinade. Leave to marinate for 8 hours, stirring
occasionally with a long wooden spoon. When marinated, grill the artichokes
over charcoal or hardwood, basting them with the marinade. Serve very hot,
two to a plate, in a 'sitting position' with the leaves pointing upwards.
Buen Provecho!
Contributor: Recetas con angel by Caty Juan de Corral
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Title: Chicken Escabeche
Categories: chicken, spanish
Yield: 1 servings
-------------------------WALDINE VAN GEFFEN VGHC42A-------------------------
2 tb olive oil; divided
1 yellow pepper; cut strips
1 red pepper; cut strips
1 lg red onion; cut rings
1/3 c white wine vinegar
1 c chicken broth
1 lb chicken breasts; cut strips
1 peppercorns
1 ts rosemary
1/2 ts thyme
1/2 ts allspice
1 salt and pepper
Saute veggies in 1 tb oil until tender. Press herbs into chicken. Remove
veggies, add 1 tb oil and saute chicken pieces. When done, add broth and
vinegar. Simmer a few minutes to blend. Add veggies and serve over rice or
pasta. Source: Lightly Ethnic
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Title: Chicken Thighs Baked With Lemon, Sage, Rosemary & Thyme
Categories: spanish
Yield: 6
2 lg cloves garlic
coarse salt or sea salt
3 to 4 tbs. extra-virgin olive
- oil
12 chicken thighs, trimmed of
-fat, rinsed, and; patted dr
2 lg lemons, each cut into six

-1/4-inch; rounds
1 bn fresh rosemary, snipped into
- twelve; 2-inch pieces
1 bn fresh thyme, snipped into
-twelve 2-; inch pieces
12 sage leaves
freshly ground black pepper
A pestle is perfect for pounding garlic, salt, and olive oil to
a creamy paste.
Using a mortar and pestle, mash the garlic with a large pinch of salt
to create a coarse paste (or use a small mixing bowl and the back of a
spoon, or mince the garlic very finely on a cutting board). Add the oil
very slowly in drops while pounding and grinding the paste, continuing
until the allioli is thick, creamy, and emulsified. Put the chicken in
a bowl. Rub the allioli all over, including under the skin. Cover and
refrigerate at least 2 hours or overnight.
Heat the oven to 425°F and set an oven rack in the middle of the oven.
Arrange the lemon slices in one layer in a large shallow roasting pan
or baking dish (9x13x2 inches is good). Top each slice with a piece of
rosemary and thyme and a sage leaf. Set the chicken thighs, skin side
up, on top; sprinkle them generously with salt and pepper. Bake until the
skin is golden and the juices are clear, 45 min. to 1 hour.
Sometimes the lemons and chicken produce a lot of juices, in which case
you can make a delicious pan sauce. Transfer the chicken (keeping the
herbs and lemon slices underneath) to a plate and cover loosely with
foil. Tilt the pan to pool the juices in one corner. Spoon off the fat
that rises to the top. Set the pan over medium heat (if the pan isn't
flameproof, pour the juices into a small skillet) and scrape up any
stuck-on juices. Let the juices boil and reduce so they thicken to a saucy
consistency. Drizzle the sauce around, not on, the chicken to maintain the
crisp skin.
In addition to the lemon and fresh herbs, the chicken thighs are
flavored with an emulsified mash of garlic, salt, and olive oil, called
allioli. I like to garnish each plate of chicken with a spoonful of romesco
sauce.
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Title: Chicken With Garlic And Lemon
Categories: spanish
Yield: 4 servings
1.5 kg chicken, cut into bite-size
-portion; s
100 ml olive oil
10 -15 cloves of garlic, peeled
- and whole
6 strands of saffron

-(optional)
50 g plain flour
100 ml dry sherry
the marinade:
7-10 cloves of garlic, crushed
juice of 1-2 lemons
mixed fresh or dried herbs
ground pepper
Place the chicken pieces in a shallow dish. Mix all the marinade
ingredients and cover the chicken. Leave, covered overnight in the fridge.
Lift the chicken pieces from the dish, keeping the marinade, and toss in
the flour. In a large pot, heat the oil and fry the chicken for 6-8
minutes, until golden. Add the whole garlic cloves and fry gently until
lightly golden, add the sherry and raise the heat until the marinade begins
to boil. Reduce the heat, cover and simmer until the chicken is tender
(35-45 minutes) and the sauce has thickened. Place the chicken and garlic
on serving dishes and drizzle over the flavoured oil.
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Title: Chickpea And Romaine Soup With Golden Vermicelli
Categories: soups/stews/stocks, spanish
Yield: 4 servings
4 tb olive oil
1 onion, chopped
1 clove garlic, minced
1/4 ts turmeric
1/2 ts paprika
1/4 ts cayenne pepper
2 plum tomatoes, chopped
2 c drained and rinsed canned
-chickpeas; (one 19-ounce ca
3 c canned low-sodium chicken
-broth or; homemade stock
3 c water
1 ts salt
1/4 lb vermicelli, broken in half
1/2 head romaine lettuce (about
-2/3 pounds),; shredded (abo
1. In a large pot, heat 2 tablespoons of the oil over moderately low heat.
Add the onion, Garlic, turmeric, Paprika, and cayenne and cook, stirring
occasionally, until the onion is translucent, about 5 minutes. Stir in the
Tomatoes and cook 5 minutes longer.
2. Add the Chickpeas, broth, water, and salt. Bring to a boil and then
reduce to a simmer.
3. Meanwhile, in a large frying pan, heat the remaining 2 tablespoons of
oil over moderate heat. Add the vermicelli and cook, stirring occasionally,
until golden, about 5 minutes. Remove the browned pasta with a slotted
spoon; add it to the soup along with the romaine. Simmer until the pasta is

tender, about 5 minutes.
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Title: Chocolate A La Espanola (Spanish-Style Hot Chocolate)
Yield: 1
1/2 lb sweet baker's chocolate
1 qt milk
2 ts cornstarch
Break chocolate into small pieces. Place in saucepan with liquid. Heat
slowly, stirring with a whisk, until just before the boiling point.
Dissolve cornstarch in a few tablespoons of cold water. Add dissolved
cornstarch to chocolate mixture and stir constantly until the liquid
thickens. Serve hot in warmed cups.
Makes six small cups.
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Title: Chocolate A La Espanola(Spanish-Style Hot Chocolate)
Categories: spanish
Yield: 6
1/2 lb sweet baker's chocolate
1 qt milk
2 ts cornstarch
Break chocolate into small pieces. Place in saucepan with
liquid. Heat slowly, stirring with a whisk, until just before
the boiling point. Dissolve cornstarch in a few tablespoons of
cold water. Add dissolved cornstarch to chocolate mixture and
stir constantly until the liquid thickens. Serve hot in warmed
cups.
Makes six small cups.
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Title: Chorizo And Potato Stew
Categories: spanish
Yield: 4 servings
3 ts garlic, minced
1/2 hot red pepper flakes,
-crushed
2 tb olive oil
1 qt chicken stock
sea salt
2 lg onion, 1/4-inch dice
2 red peppers, 1/4-inch dice
2 tb parsley, minced
1/2 c water
1 lb sweet chorizo sausage, cut
-in 1/4-i; nch slices
3 1/2 lb new potatoes, peeled and cut
- into 1; -inch cubes
2 green peppers, 1/4-inch dice
1 ts black pepper, freshly ground
1. Heat oil in a large, heavy soup pot. Saute onion, peppers, garlic, and
bay leaves for 2-3 minutes. Add salt to taste and continue cooking,
covered, over low heat for 15 minutes.
2. Add potatoes and chorizo, and saute for 2 minutes over medium heat. Add
the paprika, stock, pepper flakes, water and black pepper. Bring to a boil,
reduce heat to medium, and simmer, uncovered, for 20 minutes.
3. Continue cooking until potatoes are fork-tender. Cover the pot and let
rest for 5 minutes. Adjust seasoning with salt and pepper to taste, and
toss with chopped parsley.
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Title: Churros
Categories: spanish
Yield: 1
vegetable oil
1 c water
1/2 c butter or margarine
1 c gold medalr all-purpose
-flour
1/4 ts salt
3 eggs
powdered sugar or
-cinnamon-granulat; ed sugar
1.Heat oil (1 1/2 inches) to 375°F in 4-quart Dutch oven or deep saucepan.
Heat water and butter to rolling boil in 3-quart saucepan. Remove from
heat; quickly stir in flour and salt. Stir vigorously over low heat until

mixture forms a ball. Remove from heat; beat in eggs, 1 at a time, until
smooth and glossy.
2.Spoon mixture into pastry bag. Squeeze 5-inch strips of dough into hot
oil. Cook, turning freqently, until deep golden brown; drain. Sprinkle
generously with powdered sugar. Serve warm.
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Title: Churros
Categories: spanish
Yield: 2
200 gr. of flour
¼ litre of water
¼ teaspoon of salt
1 lg egg
olive oil
caster sugar
First bring the water to the boil with the salt and pour it gradually into
a bowl containing the flour. Stir with a wooden spoon to make a smooth
dough.
Beat in the egg and keep stirring until smooth.
Put the paste into a forcing bag, fitted with a fluted nozzle, and pipe it
in the shape of a spiral into boiling oil taking care not to overheat the
oil. Fry until golden brown. Lift out the spiral with a fork onto kitchen
paper to absorb the oil.
Cut into desired length. Dip in sugar and serve.
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Title: Coca Amb Pebres (Yeast Pastry With Red Peppers)
Categories: spanish
Yield: 4 servings
-----------------------------------Dough:-----------------------------------
3/4 c warm water
1 pk dry yeast
1-3/4 c flour, or more as needed
1 tb olive oil
3/4 ts salt
----------------------------------Topping:----------------------------------
2 md. red peppers
1/4 c olive oil
1-1/2 ts paprika

1/2 ts salt
1/2 ts black pepper
10 scallions, trimmed and
-sliced
1/2 c pitted greek-style olives
6 canned artichoke hearts, cut
- in wedges
6 cleaned squid or white fish
-fillets, cut in; strips
Dough:
Sprinkle yeast over 1/4 cup of the water and leave 5 minutes or until
dissolved. Sift flour with salt onto a work surface and make a well in the
center. Add the yeast mixture, remaining water and olive oil. Mix central
ingredients with your fingertips, then gradually draw in flour to make a
dough. Knead, adding more flour as necessary, for 5 to 10 minutes or until
elastic. The dough should be soft, but only slightly sticky. Transfer dough
to an oiled bowl, cover and let rise until doubled in bulk, 45 minutes to
1 hour.
Heat the broiler. Broil the peppers until black and the skin is loosened,
turning to cook them evenly. Cover them in plastic wrap to retain steam and
let cool. Peel them, cut them in half and discard core and seeds. Rinse in
cold water, dry, and cut the peppers in strips.
When dough is risen, knead lightly to knock out air. On a floured surface,
roll it into a l2-inch round or a 9x14-inch rectangle, stretching to size
with your hands. It should be approximately a l/2-inch thick. Transfer to
an oiled baking sheet and press on the surface of the dough with your
fingertips so it does not puff evenly.
Mix olive oil with paprika, salt and pepper and brush generously on dough.
Spread evenly with sliced scallions, artichoke wedges, pepper strips, squid
or fish and olives. Brush over remaining oil. Leave in a warm place l0 to
l5 minutes until dough is puffy. Heat oven to 450°F. Bake coca in heated
oven l0 to l5 minutes until dough brown and crisp. Serve at room
temperature.
Coca can be made round, oval or in a rectangle. Most importantly, the dough
must be spread thin.
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Title: Compota De Peras (Pear Compote)
Yield: 4-6 servings
2 lb pears
1/2 lb sugar
2 c water
1 cinnamon stick (3 inches)
grated zest of 1/2 lemon
Peel and core the pears. Place in pot with remaining ingredients and bring

to a boil. Cook 10-15 minutes, until the pears are very soft but still hold
their shape. Serve warm or at room temperature with some of the cooking
syrup.
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Title: Compota De Peras(Pear Compote)
Categories: spanish
Yield: 4-6 servings .
2 lb pears
1/2 lb sugar
2 c water
1 cinnamon stick (3 inches)
grated zest of 1/2 lemon
Peel and core the pears. Place in pot with remaining
ingredients and bring to a boil. Cook 10-15 minutes, until the
pears are very soft but still hold their shape. Serve warm or at
room temperature with some of the cooking syrup.
MMMMM
Title: Cookies Of Pumpkin
Categories: spanish
Yield: 6
100 gr. of butter
250 gr. of sugar
250 gr. of flour
3 eggs
½ glass of mash of pumpkin
100 gr. of you happen dipped in
-triple dry; liquor
With the help of a mixer(beater) of rod it beats the butter up to leaving
exactly ointment.
Without stopping removing, adds the sugar and the eggs.
It continues beating and adds the flour little by little.
it incorporates, carefully and without stopping removing, the mash of
pumpkin.
To prepare the mash of pumpkin you have cooked a slice of pumpkin in water
with a pinch of salt.
In a plate of oven, covered with paper(role) or smeared with butter,
it extends with help of a spoon, portions of the mixture(mixing) giving
them form.

adds you spend them and squashes lightly with the spoon.
Them bake during 10-12 minutes to 180 º. It stops to cool and serves.
MMMMM
Title: Creamed Almond Soup
Categories: spanish
Yield: 4 servings
50 g plain flour
50 g butter
1 ltr chicken stock
350 ml full fat milk
150 g almonds, shelled and ground
150 ml thin cream
1 egg yolk
salt and pepper
Make a white sauce by gently blending the flour in the melted butter in a
large pot and gradually stirring in the stock and milk. Heat, stirring
constantly, until nearly boiling, then turn down the heat to simmer very
gently for 10-15 minutes. Stir in the ground almonds and heat through for
3-4 minutes. Before serving, beat the egg yolk and cream together, stir
into the soup, and heat through. Season to taste.
MMMMM
Title: Creamy Cinnamon Ice Cream
Categories: ice cream, spanish
Yield: 1
4 c milk
1 sm piece lemon zest (rind)
1 sm cinnamon stick
6 egg yolks
1 1/2 c sugar
1. Heat half the Milk in a pan with the lemon Zest and cinnamon. Remove
from the heat.
2. Beat the yolks with the other half of the milk and mix in the sugar. Add
to the pan and heat again until the milk thickens, but do not allow to
boil. Stir continuously with a wooden spoon.
3. Remove the lemon zest and Cinnamon stick.
4. Allow to cool, then chill in the freezer until smooth and creamy.

MMMMM
Title: Croquetas De Jamón Serrano
Yield: 1
2 eggs, beaten with a little
-water
4 tb flour
a pinch of smoked paprika
3 tb olive oil
salt and pepper
1 c of milk
1/2 lb of jamón serrano, diced
1/2 onion, minced
2 c of bread crumbs
olive oil for frying
Heat the oil in a pan and sauté minced unions until transparent. .
Stir in the flour and cook it briefly, then whisk in the milk.
Cook, stirring constantly until the sauce thickens.
Season with salt, pepper, and paprika.
Stir in the jamón and spread the mixture into a dish. Refrigerate until
solid.
Place the beaten eggs in one dish, the bread crumbs in another.
With moistened hands, form the chilled mixture into balls or cylinders.
Dip each croqueta first in bread crumbs, then in beaten egg, then in bread
crumbs again, taking care that they are well covered .
Allow to cool for 30 minutes.
Heat oil in a deep fryer and fry the croquetas, a few at a time, until
golden - about 3 minutes
Serve hot with other tapas. Also perfect with your favorite beer.
Often served as tapas, croquetas are a favorite throughout Spain.
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Title: Diced Vegetable Salad
Categories: salads, spanish
Yield: 1
2 green bell peppers
-(capsicums)
4 lg tomatoes
2 onions, peeled
2 kirby cucumbers of 1 small
-cucumber, peel; ed
2 eggs, hardcooked
-(hardboiled) (opti; onal)

1 sm can tuna (optional)
1/4 c olive oil
2 tb white wine vinegar
salt
Dice all the ingredients finely into 1/2 inch cubes and dress with the
Olive oil, Vinegar and salt. Mix thoroughly. Chill for at least 1 hour
before serving.
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Title: Easter Soup
Categories: soups/stews/stocks, spanish
Yield: 4 servings
1/4 kg tinned chickpeas
1/4 kg dry white beans
1/4 kg peas
1 sprig fresh fennel
1 whole garlic bulb
1 tomato, quartered
1 onion, quartered
300 gr dried salted cod
1 sweet dried red pepper
2 potatoes, peeled and cut
-into small; cubes
5-6 strands saffron
1 bay leaf
4-5 tbsps spanish extra virgin
-oil and salt
1. De-salt the cod by soaking in water overnight (change the water 3 or 4
times). Also soak the beans in plenty water.
2. Heat the oil in a large pan and add the drained beans, garlic bulb,
onion, tomato bay leaf and dried pepper. Stir and cook for a few minutes.
Cover with water and cook gently until all the ingredients are tender. Now
add the drained chickpeas and the sprig of fennel.
3. While this is cooking, drain the cod and cut into cubes.
4. Before the chickpeas are soft, add the potatoes, crumbled saffron, the
peas and cubed cod, and finish cooking gently for 10-15 minutes.
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Title: EGG YOLK AND SYRUP PUDDING (Tocino De Cielo)
Categories: spanish
Yield: 4-6
10 lg egg yolks
2 whole eggs
½ kg sugar
1 glass water
Heat the water in a pot and mix in the sugar, stirring constantly, to make
a syrup. Cool slightly.
Pour a little of the syrup round the sides and bottom of a smooth sided
baking tin (caramelise), and allow to cool. Meanwhile, lightly beat the egg
yolks with the two eggs and little by little pour the remaining syrup into
this mixture.
Pour this into the mould/tin and cook in a bain marie for about 20 minutes,
until the pudding is firm. Cool and tip out onto a serving dish.
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Title: Ensalada Mixta
Yield: 1
1 head of romaine lettuce
4 potatoes (optional
4 eggs
1 cn of tuna in olive oil
4 tomatoes
12 artichoke hearts
20 olives
250 g white asparagus
6 tb olive oil
1 tb lemon juice
salt & pepper
Boil potatoes in salted water. Peel and dice.
Hard boil eggs. Drain tuna fish. Cut tomatoes and eggs into halves. Cook
asparagus in salted water. (Preserved ones may be used if fresh stalks are
not available.) Wash and dry lettuce. Put all ingredients into salad bowl.
Make a dressing with Romulo Extra Virgin Olive Oil, mixing well with lemon
juice, salt and pepper. Sprinkle on the salad and garnish with eggs,
tomatoes, and asparagus.
Drain tuna fish.
Cut tomatoes and eggs into halves.
Wash and dry lettuce.
Put all ingredients into salad bowl.
Make a dressing with Romulo Extra Virgin Olive Oil, mixing well with lemon
juice, salt and pepper.
Sprinkle on the salad and garnish with eggs, tomatoes, artichoke hearts and
asparagus.
These crunchy treats are great for breakfast or as a dessert. They are best
served right away, but they can be frozen and reheated in a toaster.
Buen Provecho!

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Title: Espanol Fish Fillets
Yield: 1 recipe
olive oil
3 c sliced onions
1/2 ts paprika
1 ts sugar
1-1/2 lb fish fillets or steaks
1 to 2 lemons
1 ts salt
1/4 ts pepper
1/8 ts cayenne pepper
2 to 3 lg. tomatoes
1/2 lb sliced mushrooms
5 green onions
1/2 c buttered bread crumbs
-(optional)
Brush baking dish with olive oil (1/2 tea.). Heat 3 Tbls. olive oil and
saute sliced onions until transparent. Stirring occasionally to prevent
scorching. Season with paprika and sugar and cook one minute longer. Cover
the bottom of baking dish with cooked onions. Rub fish with cut lemon and
place on top of onions. Sprinkle with salt, papper and cayenne. Top with
sliced tomatoes. Saute mushrooms in small amount of olive oil, then add
chopped green onions to saute briefly. Add onion/mushrooms to fish dish.
Cover baking dish with a piece of oiled parchment or wax paper and bake in
400 degree oven for 15 minutes. Uncover and top with buttered crumbs. Bake
15 minutes more or until fish flakes easily.
Allow dish to rest about 5 minutes before serving.
Espanol Fish Fillets
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Title: ESPENCAT (Salad Of Vegetables)
Yield: 6 servings
3 cooked eggs
6 cut of tunafish
6 big eggplants
6 big red peppers

3 roasted tomatoes
1 roasted or half cooked onion
1 1/2 tbsps of pinenuts
olive oil
salt
They are roasted to the ember, during about 40 minutes, the eggplants with
skin and the peppers. It allows to become lukewarm and they intersect the
eggplants and the peppers in fine ribbons. They put on in a source and it
seasons with some salt. The tomatoes and the onion,cut in pieces are added.
It is decorated with oil.
Finally, to cover all this with the eggs hard cut in pieces and the cut of
tunafish. It is served lukewarm or cold
Many variants of the 'espencat' exist since they can combine different
vegetables, being the recipe that here offer one of the good known ones.
Another variant, also very popular, it takes 150 grams of crumbled fresh
cod.
It is an incoming one delicious, very appropriate for the hot days. In The
Marina (a valencia area in Spain) it is a very popular plate
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Title: Esqueixada (Cod Salad)
Yield: 4 servings
1 sm red onion
red wine vinegar
1/2 green pepper
1/2 red pepper
2 ripe tomatoes
1/2 c flat leaf parsley
2 cloves garlic
extra virgin olive oil
sherry vinegar
1/2 lb salt cod, soaked, skinned,
-boned an; d shredded
black olives
Slice the onion very finely and leave to soak in a mixture of half red wine
vinegar and half water. Slice peppers very finely. Cut tomatoes into
sixths and remove seeds. Chop the parsley. Drain the onions. Make a
dressing of the garlic crushed with salt and a mixture of olive oil and
sherry vinegar in a ratio of one-third sherry vinegar to two-thirds olive
oil. Gently mix all the ingredients together, taking care not to turn it
into a mush, and marinate with the dressing for one hour in the
refrigerator.
Chef's Comments

For this simple Catalan salad, it is very important to find a soft salt cod
(available from Neal's Yard, mail order: 0171-407 1800). As the fish is
not cooked, the cod must be soaked for at least 48 hours. And it's
essential to acquire the finest ingredients, especially a strong, fruity
olive oil, preferably Spanish.
Contributor: 'Devotion to Cod,' by Moro chef Jake Hodges, in the Ele
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Title: Fabada Asturiana
Categories: spanish
Yield: 4
6 cn of large butter beans,
-(soaked lima; beans) which
6 oz cooked ham
6 oz chorizo
6 oz morcilla
6 oz bacon
1 c chicken stock
2 tb olive oil
1/2 onion
1/2 yellow bell pepper
1 ts saffron (azafrán)
Pre-cooking:
Cut the onion and bell pepper in half
Cut the ham, bacon, chorizo and morzilla in bite size chunks
Reserve 4-5 pieces of chorizo and morcilla, mush them
Take half a can worth of beans, and mush them into a paste
Cooking:
Set tall frying pan in mid-high heat
Add the olive oil to frying pan
Fry the half onion and bell pepper for 2 minutes
Add 4 cans of beans with their stock
Add saffron and stir
If at any time the beans are over the stock, add some chicken stock
Once hot, lower the heat to mid-low
Add the chorizo, morcilla and ham
Add the mashed chorizo and morcilla, stir carefully
Boil until the beans are really soft
If the sauce is to watery add some of the bean paste made earlier to
thicken the sauce and boil for a couple more minutes
Remove the onion and bell pepper before serving
Tips:
Saffron: Saffron (azafrán) is really hard to find and expensive, but it
gives this food some of its coloring and flavor. But if you can't find
it... this dish will still be very good.
Chorizo: Always read the labels on chorizo in the supermarket, the best
chorizo is made of pork meat, without any by-products and has a lot less

fat.
In fact you may want to buy Spanish made chorizo, you'll be amazed how much
better it is.
Morcilla: Morcilla is Spanish made blood sausage. It is salty and very rich
in flavor. If you do not use it add some salt instead. I recommend the
Onion Morcilla for this dish, the other variety of morcilla has rice.
In Asturias, Spain they cook the beans (fabas) all night along with other
ingredients. I just don't have all that time.
Fabada is probably the second most famous Spanish dish after Paella. It is
fairly easy to make but some of the ingredients can be hard to find in the
U.S., I have adapted this recipe slightly.
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Title: Fillet Steak With Mushrooms
Categories: spanish
Yield: 1
4 150 g fillets of beef
50 g serrano ham, diced
4 sl of thinly sliced white bread
1 chicken liver, cut into
-small pieces
1 truffle, sliced or cut into
-small p; ieces
1 sm glass of dry sherry
1 tb tomato puree
1/4 kg mushrooms, washed and thinly
- sliced
olive oil
butter
sal and black pepper
In a frying pan, saute the sliced mushrooms in some oil and butter, adding
a pinch of salt and some black pepper. Keep aside. In the same pan, fry the
bread on both sides, until golden, place onto serving dishes and keep hot.
In the same pan, fry the fillets of beef, seasoning if desired, and place
on top of the slices of bread. In the oil that is left over, toss the
pieces of ham, truffle and liver. Stir well and add the tomato pur?e and
sherry, leaving to heat through for one minute. To serve, pour the sauce
over the fillets and dish the mushrooms on the side. Serve very hot.
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Title: Fish In Almond Sauce
Categories: spanish
Yield: 1
1/2 c slivered blanched almonds
2 tb olive oil
1 lg onion, finely chopped
1 ts paprika
1 tb finely minced garlic
1/4 c fresh bread crumbs
pinch of saffron threads,
-crushed (; optional)
1 1/2 c peeled, seeded and diced
-tomatoes (; fresh or canned
1 c fish stock or dry white wine
salt and freshly ground
-pepper
1 c shelled peas, optional
4 firm white fish fillets,
-each about 5 oz; (155 g) (s
-pepper
1/4 c chopped fresh flat-leaf
-(italian) p; arsley or mint
1. To make the almond sauce, preheat an oven to 350°F (180°C). Spread the
Almonds on a baking sheet and place in the oven until toasted and fragrant,
8-10 minutes. Let cool.
2. Place 1/4 cup (1 1/4 oz/37 g) of the almonds aside to use for garnish.
Using a food processor fitted with the metal blade or a nut grinder, finely
grind the remaining Almonds, being careful not to overgrind to a paste.
Set the ground nuts aside.
3. In a saute pan over medium heat, warm the olive oil. Add the onion and
saut? until tender but not browned, about 8 minutes. Add the Paprika,
Garlic, ground almonds, bread crumbs and the saffron, if using, and saut?
for 3 minutes longer. Add the Tomatoes and stock or wine and cook over
medium heat, stirring occasionally, until slightly thickened, 5-8 minutes.
Season to taste with Salt and pepper. Remove from the heat and set aside.
4. If using the peas, bring a saucepan three-fourths full of water to a
boil. Add the peas and boil until barely tender, 3-6 minutes.
5. Raise the oven temperature to 450°F (230°C). Sprinkle the fillets on
both sides with salt and Pepper and place in a single layer in a baking
dish. Spoon the sauce over the fish, add the peas, if using, and bake in
the oven until the fish is opaque throughout, 10-12 minutes. Garnish with
the reserved toasted almonds and the Parsley or mint. Serve at once.
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Title: Fish Stew

Yield: to 8 servings
3 tb olive oil
3 cloves cloves, minced
1 lg spanish onion, chopped
1 green bell pepper, cut in
-strips
1 red bell pepper, cut in
-strips
2 carrots, peeled and chopped
1/2 c parsley, chopped
1 cn whole tomatoes, undrained
1/2 ts dried red pepper flakes
1/2 ts ground cumin
1 ts salt
2 c bottled clam juice
2 ts sugar
1 lb flounder filets, cut in
-strips
1-1/2 lb peeled and deveined shrimp
1 c rice, freshly cooked
Heat oil in a soup kettle. Add garlic, onion, bell peppers and carrots.
Cook over medium heat 10 minutes. Add parsley, tomatoes and their liquid,
red pepper flakes, cumin, salt, clam juice, and sugar. Break up tomatoes.
Simmer, covered, stirring occasionally 10 minutes. Add flounder and shrimp.
Cover and cook 15 minutes. Add cooked rice, stir and remove from heat.
Contributor: sther Pérez Solsona
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Title: Flamenquillos (Rolled Pork Fillets)
Categories: spanish
Yield: 4 servings
8 pork fillets, about 2cm (1
-inch) thick
1 lg glass of milk
8 thin slices of serrano ham
-(dried ham)
100 g lard or butter
4 tinned red pimentos, cut in
-half lengh-wis; e
1 hard boiled egg, sliced
1 beaten egg
dried bread crumbs
olive oil for frying
Start by slicing the fillets nearly all theway through the centre, opening
them like a book, and leaving them to soak in the milk for 2 hours. Drain

them well, season with salt and pepper (remembering that ham already is
salty).
Now fill the fillets by placing in each first a slice of serrano ham, then
a slice of pimento, a knob of lard or butter and a ring of hard boiled egg.
Roll up the fillets, securing them with a cocktail stick or thread.
Have the beaten egg ready in a shallow dish to dip the fillets into, and
then roll them in the breadcrumbs in a separate dish. In a large frying
pan, heat the oil and fry the fillet rolls until golden brown.
A bowl of hot tomato sauce goes well with this dish
this is an andalusian dish
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Title: Fried Almonds
Yield: 1
vegetable oil or olive oil
whole blanched almonds
kosher salt
ground cayenne pepper,
-optional
In a deep frying pan, pour in oil to a depth of 2 inches. Place over medium
heat and heat to 350 degrees F on a deep-frying thermometer (or until an
almond dropped into the oil sizzles immediately). Drop in a handful of the
almonds and fry until golden, about 3 minutes.
Using a slotted spoon, transfer to paper towels to drain. Repeat with the
remaining almonds. Season to taste with salt and with cayenne, if using,
and serve warm.
addictive taverna snack served with drinks.
Facts per Serving
Calories: 40
Fat: 5g
Fiber: 0g
Contributor: Source: Taverna
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Title: Galician Savory Pie
Categories: spanish

Yield: 1
dough:
4 c all-purpose flour
1/2 c olive oil
1/2 c milk
salt
filling:
1/3 c olive oil
1 lg onion, peeled and finely
-chopped
1 cn tomatoes, finely chopped
1 sm can red peppers (pimientos),
- draine; d cut into strips
1 sm can tuna in oil, flaked
1 egg, beaten, for brushing
-the dough
1. Mix the Flour, oil, Milk and a little Salt thoroughly in a large bowl.
Transfer to a lightly floured surface and knead to form a smooth dough.
Wrap in a clean kitchen cloth and place in the refrigerator for 30 minutes.
2. While the dough is resting, prepare the filling. Heat the oil in a large
skillet (frying pan) and fry the onion gently for 10 minutes. Add the
Tomatoes, cook for a further 10 minutes, then add the red peppers and fry
for another 20 minutes.
3. Preheat the oven to 425 degrees F.
4. Take the dough out of the refrigerator and divide it into 2 pieces, 1
slightly bigger than the other. Roll out the larger piece on a floured
surface to a thickness of 1/2 in to fit a large baking sheet. Spread the
filling on top, then add the tuna.
5. Roll out the other half of the dough, then lay it on top of the pie and
press the edges together to make a crust. Brush the corners and sides with
beaten egg to prevent the filling from oozing out. Prick the center of the
pie, then brush all over with egg and transfer to the oven.
6. Bake for 15 minutes, then turn the heat down to 400 degrees F and cook
for a further 30 minutes. Serve.
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Title: Gambas A La Parilla (Tomato, Garlic And Shrimp Skewers)
Categories: spanish
Yield: 4 to 6 servings
1/3 c seafood cocktail sauce
1/4 c olive oil
3 lg cloves garlic, finely
-chopped
2 tb chopped fresh basil, or 2
-teaspoons; dried basil, cru
1/4 to 1/2 teaspoon salt
1/4 to 1/2 teaspoon cayenne
-pepper
1 lb raw jumbo shrimp, peeled and
- devein; ed

10 to 12 large cloves garlic,
-peeled (opt; ional)
1 basket (about 16) cherry
-tomatoes
1 hot cooked rice
COMBINE cocktail sauce, oil, finely chopped garlic, basil, salt and cayenne
pepper in large bowl; mix well. Add shrimp; toss to coat. Cover;
refrigerate for 30 minutes.
ADD garlic cloves to boiling water. Cook for 3 to 4 minutes; drain.
Alternately thread garlic, shrimp and tomatoes on skewers. Reserve
remaining marinade for basting.
GRILL or broil, turning and basting frequently with reserved marinade, for
6 to 8 minutes or until shrimp turn pink. Serve over rice.
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Title: Garbanzos Y Espinacas (Chickpeas And Spinach)
Categories: spanish
Yield: 4 servings
8 tb olive oil
1 lb plus 2 oz. spinach leaves,
-washed
salt
3 cloves garlic, thinly sliced
1 thick slice white bread,
-crust removed
3/4 ts whole cumin seeds
1 ts roughly chopped fresh
-oregano
1-1/4 ts dried red chili, crumbled
1 lb chickpeas, cooked
1 pn saffron, infused in
3 fl. oz. boiling water
black pepper
paprika
Place a large saucepan over medium to high heat and pour in enough olive
oil to cover the bottom of the pan, approximately 3 tbsp. When the oil is
hot but not smoking, add the spinach and a pinch of salt. If your pan is
not large enough to take all the spinach at once, do it in two batches.
Stir every now and then until the leaves are just tender. Remove from the
pan and drain. When it is cool, chop well and set aside.
Heat 3 tbsp. of olive oil in a frying-pan over medium to high heat. Fry the
sliced garlic for 30 seconds or until golden brown, remove with a slotted
spoon and set aside. Then fry the bread. Remove and transfer to a pestle
and mortar or food processor; add the vinegar and fried garlic, and pound

to a paste.
Add the remaining two tbsp. olive oil to the same frying-pan. When the oil
is hot, add the cumin, oregano and chilli, fry for 30 seconds and then add
the bread and garlic paste, the chickpeas, the spinach and the
saffron-infused water. Stir well to mix all the ingredients together. If
the consistency is too thick, add a little water. Season with salt and
black pepper, and sprinkle with paprika.
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Title: Garlic Mushrooms
Categories: spanish
Yield: 1
1/3 c olive oil
4 cloves garlic (3 sliced
-lengthwise and 1 f; inely c
1 sm piece chili pepper
2 lb button mushrooms
-(champignons), wip; ed clea
salt
freshly ground pepper
2 ts chopped parsley
1. Heat the oil in a heatproof casserole and fry the sliced Garlic and
chili pepper. When they start to brown, add the Mushrooms, season with Salt
and Pepper and cook over high heat for 10-15 minutes, stirring
occasionally.
2. Before removing from the heat, add the chopped garlic and parsley. Serve
immediately in individual earthenware dishes.
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Title: Garlic Shrimp
Categories: spanish
Yield: 1
1/4 c olive oil
4 lg cloves garlic, finely minced
1 ts red pepper flakes
1 lb medium shrimp (prawns),
-peeled and; deveined
2 tb fresh lemon juice
2 tb dry sherry
1 ts paprika
-black peppe; r

chopped fresh flat-leaf
-(italian) p; arsley for gar
In a saute pan over medium heat, warm the olive oil. Add the Garlic and red
Pepper flakes and saut? for 1 minute. Raise the heat to high and add the
shrimp, lemon juice, sherry and paprika. Stir well, then saut?, stirring
briskly, until the shrimp turn pink and curl slightly, about 3 minutes.
Season to taste with Salt and pepper and sprinkle with parsley. Serve hot.
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Title: Green Salad With Olives, Manchego & Romesco Sauce
Categories: spanish
Yield: 6
12 c bitter salad greens, such as
- frisée; , curly endive, or
3/4 c romesco sauce; more if you
-like
12 good-quality anchovy
-fillets, rinsed under cold;
(optional)
1 oz manchego or another aged
-spanish ch; eese, such as m
with a peeler
1/2 c brine-cured black olives,
-such as k; alamatas or niço
dry-cured moroccan black
-olives, ri; nsed and draine
Put the greens in a salad bowl or on a platter. Toss with the romesco
sauce to lightly coat (add more if necessary). Arrange the anchovies, if
using, on top and sprinkle on shavings of cheese and the olives, or
plate and garnish each serving individually. Have a pepper mill and extra
romesco sauce on the table.
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Title: Grilled Bread With Red Peppers & Eggplant
Categories: spanish
Yield: 6
----------------------------For the escalivada:-----------------------------
2 md eggplant, surfaces pricked
-with a f; ork
2 red bell peppers
2 to 3 tbs. extra-virgin olive
- oil
1 clove garlic, very thinly

-sliced
--------------------------For the bread and tomato:-------------------------
6 sl country or peasant bread
1 lg clove garlic, halved
2 or 3 small ripe tomatoes,
-halved cross; wise
extra-virgin olive oil to
-taste
coarse salt or sea salt to
-taste
To make the escalivada -- Prepare a hot fire in a grill or heat the
broiler. Put the eggplant and red peppers on the grill or in a shallow pan
set under the broiler (turn on the exhaust fan). Grill or broil the
vegetables until they're completely blackened and the eggplant is soft,
carefully turning them every few minutes with tongs; the peppers take
about 8 min. under the broiler and the eggplant about 14 min. Wrap them
snugly in a paper grocery bag so they steam.
After 20 min., unwrap the vegetables and peel off the skins. Halve the
peppers lengthwise, remove the core, scrape out the seeds, and cut the
flesh into long, fine strips. Remove the eggplant stems but leave the
seeds (unless they're unpleasantly large) and pull the flesh into thin
strips with your fingers. Toss the peppers and eggplant in a bowl with
the olive oil and garlic.
To make the bread and tomato -- Grill or toast the bread; while it's
still warm, rub a garlic half onto the crust and on one side of each
slice. Rub the tomato halves on the garlic-rubbed side of the toasts so
they turn rosy with pulp. Drizzle with olive oil, sprinkle with salt, and
pile on a tangle of escalivada. Cut the toasts in half, if large, and
serve.
The grilled vegetable compote, called escalivada, can be made up to 3
days ahead and refrigerated (drizzle olive oil over the surface and
cover well) but serve it at room temperature. Bread rubbed with tomato is a
classic Catalan snack, but here it's the platform for escalivada. You
could serve it as a tapa, as a side dish with the chicken, or alongside
the salad.
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Title: Grilled Shellfish With Romesco Sauce (Mariscada A La Plancha
Yield: 6 servings
450 g/1 lb small squid or
-octopus, cleaned
olive oil
1 clove garlic, finely chopped
450 g/1 lb large uncooked,
-unpeeled prawns; coarse
salt
18 clams or cockles, cleaned

18 lg mussels, cleaned finely
-chopped par; sley, to garni
-------------------------------SALSA ROMESCU:-------------------------------
6 tb olive oil
1 md onion, chopped
2 cloves garlic, crushed
3 medium-sized ripe tomatoes,
-peeled and seeded
1-2 long fresh red chilli
-peppers, seeded
4 tb water
4 tb dry white wine
70 g/2-1/2 oz whole blanched
-almonds, toasted
1 canned pimiento or 1 roasted
- red pepper
-black peppe; r
Place the squid bodies and tentacles or the octopus in a bowl with 2
tablespoons of the oil and the garlic. Mix well and allow to stand for 20
minutes. Sprinkle the prawns with salt.
FOR THE SALSA ROMESCU: Heat 1 tablespoon of the oil in a saucepan. Add the
onion and cook gently for about 5 minutes, until soft. Stir in the garlic
and cook for a few more seconds. Add the tomatoes, chilli peppers to taste,
water and wine. Cover and simmer for 30 minutes. Remove from the heat and
allow to cool.
Process the almonds in a food processor until ground. Add the pimiento and
tomato mixture and puree. Gradually pour in the remaining olive oil and
vinegar, season to taste and process until the mixture has the consistency
of a thick sauce. Transfer to a bowl and cool to room temperature.
Heat a barbecue hotplate or large heavy frying pan and brush with oil. Add
all the seafood and cook quickly, turning the squid and prawns, and
constantly basting with olive oil. Remove the squid and prawns to a large
heated platter after about 3-4 minutes-the prawns should be cooked until
just pink. When the clams or cockles have opened remove them to the
platter, discarding any that remain shut. Sprinkle the seafood with parsley
and serve immediately with romesco sauce.
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Title: Habas Con Jamón
Categories: main dish, spanish
Yield: 1
2 kg broad beans, podded
100 g mountain-cured serrano ham,

-chopped
2 sm onions, finely chopped
2 cloves garlic, crushed
olive oil
salt
First, heat the oil in a frying pan and then add the chopped onion and
garlic. Fry gently until soft and then add the ham and fry for another 5
minutes. Add the broad beans and stir-fry for another couple of minutes.
Cover the frying pan and turn the heat down very low. Cook on a low heat
until the beans are soft (add a little water if necessary). Season with
salt.
This is a delicious dish best made with fresh broad beans and
mountain-cured Serrano ham. It works best with large spring onions or
scallions, which have a gentler flavour than normal onions.
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Title: Hake In Green Sauce
Categories: spanish
Yield: 4 servings
4 hake steaks (about 200g
-each)
4-5 cloves garlic, finely
-chopped
1 glass fish stock
some flour
a sprig parsley, well
-chopped
virgin olive oil, salt and
-freshly; ground black peppe
2 hard boiled eggs
1 sm tin asparagus
Gently heat the oil in a shallow heatproof dish. Once hot, toss in the
garlic and cook until just turning golden. Meanwhile, wash and dry the
fish, coat with the flour and add to the dish. Brown slightly then pour
over the stock, parsley, salt and pepper, simmering until the sauce
thickens and the fish is just tender.
To serve, remove dish from heat and garnish with the hard boiled eggs,
quartered, and some asapargus tips.
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Title: Hake Stuffed With Langoustines

Yield: 4 servings
1 hake of 2 1/2 kgs
500 g langoustines (or big
-prawns), cooke; d and shell
250 grs. prawns
4 onions
2 eggs
2 tb fresh breadcrumbs
2 glasses manzanilla
100 g gruyere cheesse
150 grs. mushrooms
100 g butter
salt and ground pepper
1. Pound the fish with a wooden pestle and remove the spine.
2. Peel and chop the onions and wipe and reserve the mushrooms.
3. Spread three of the chopped onions on the bottom of an oven dish large
enough to hold the fish.
4. Heat half of the butter in a frying pan and fry the rest of the chopped
onions.
5. Stir them with the langoustines, the prawns, salt, pepper, mushrooms and
a glass of Manzanilla.
6. Add the beaten eggs, and breadcrumbsand stir well to obtain a smooth
filling. Check the Sherry, sal and pepper, and reserve.
7. Open the fish like a book and fill it with this mixture, adding the
grated cheese. Fold back the flap and pat it into shape with the hands
covered in flour so that the filling does not scape.
8. Put the fish and the layer of chopped onions in the oven dish, season
with salt and pepper, add a glass of Manzanilla and a little stock and dot
with butter.
9. Bake in the oven for approximately 30/35 minutes. It is is very thick it
may require to stay a little longer in the oven; should this be the case
cover it with kitchen foil so that it does not dry out.
10. If served hot, it may be accompanied by bechamel or mornay sauce.
11. If served cold, it may be accompanied by cocktail or mayonnaise sauce.
In this case the skin should be removed while it is lukewarm.
12. Transfer the fish to a serving dish and decorate with asparagous tips,
peas, beatrrot and julianned carrot and lettuce.
MMMMM
Title: Horchata De Chufas
Yield: 4 servings
300 gr. of chufas (also known as
- 'tiger; Nuts')
250 gr. of sugar
1'5 l water
1 lemon peel

Put the 'chufas' in a bowl of water for 12 hours. In another bowl put the
lemon peel, the sugar, the water and the drained 'chufas'. Triturate all
with the electric whisk and put the bowl in the refrigerator for 2-3 hours,
then, drain all with a thin sieve, and you have the 'horchata' ready..
makes about 4 pints
MMMMM
Title: Horchata De Chufas
Categories: spanish
Yield: 1
300 gr. of 'chufas' (also known
-as 'tiger n; uts')
250 gr. of sugar
1`5 l. of water
1 lemon peel
Put the 'chufas' in a bowl of water for 12 hours. In another bowl put the
lemon peel, the sugar, the water and the drained 'chufas'. Triturate all
with the electric whisk and put the bowl in the refrigerator for 2-3 hours,
then, drain all with a thin sieve, and you have the 'horchata' ready
MMMMM
Title: Iced Coffee -Granizado De Café
Yield: 1
coffee
if you are making this for
-adults y; ou may add liqueu
sugar
Make black coffee in the usual way. Sweeten the coffee while is hot.
Allow to cool and pour into a freezing tray and place into the freezer.
Allow to freeze but not in a solid block. Beat up with fork.
Serve into individual glasses and drink with a straw.
You can also use this recipe with orange or lemon juice.
MMMMM
Title: Jamon Serrano With Melon

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