Spanish recipes from Omelette to
|Here we present you a selection of typical Spanish recipes.
If you have rented a country house or an apartment in
Spain which disposes of a kitchen, and during your holidays
or maybe even long weekend break you feel like cooking
but are not sure what to prepare or just want to try something
new, have a look at these recipes.
The ingredients are
indicated for 4 people.
SPANISH OMELETTE (TORTILLA
DE PATATA). Ingredients: 1 kg potatoes,
8 eggs, olive oil, 1 onion
|Peel the potatoes, wash them thoroughly and cut them
into thin slices. Chop the onion. Heat oil in a frying
pan and add the salted potatoes. Stir them until they
are slightly cooked; Then add the onion and let it fry
during 3 or 4 minutes. Beat the eggs and add the fried
potatoes. Mix well. Cook them on a high flame. Brown on
one side and then turn the omelette over to brown it on
the other, being careful not to dry it.
A GALICIAN RECIPE FOR
HAKE (MERLUZA A LA GALLEGA). Ingredients:
1 kg hake, olive oil, a big onion, 2 kg potatoes, 1
tablespoon full of flour. Seasoning: Salt, garlic, parsley,
bay leaf, thyme, paprika
|Cut the central part of the fish into thick slices.
Heat the oil in a saucepan, chop the onion and fry it;
stir continuously until it turns golden brown. Add two
cloves of mashed garlic, a tablespoon full of chopped
parsley, a levelled one of paprika, cut the potatoes into
not very thick slices (about 6 mm), mix well and sprinkle
the spoonful of flour over everything. When the potatoes
are slightly cooked add water to cover them, salt as well
as six peppercorns, a powdered clove, bay leaf, thyme
and parsley. Let it simmer for a quarter of an hour and
when the potatoes are boiled, put them into a clay casserole.
Arrange the slightly salted hake slices over the potatoes.
Put it into the oven for another ten or twelve minutes.
Serve it in the clay casserole.
PIL-PIL CODFISH (BACALAO
AL PIL-PIL). Ingredients: 600 grs. cod,
1/2 l olive oil, 1 bulb of garlic, 1/2 guindilla (chilli
Soak the cod in cold water for 24 to 36 hours and
change the water several times. Before preparing the
dish remove carefully all the bones from each piece;
wash it again. Place the fish in a saucepan with fresh
water and put it on a low flame until it warms up, not
boils. Remove the froth when it begins to form on the
surface . Take the pieces of fish out of the pan and
spread them out on a cloth to drain. Meanwhile heat
the oil, if possible in a clay caserole, together with
the garlic in lengthwise slices and the hot chilli pepper
(do not use pepper if you don't like spicy foods).
|When turned into deep golden brown, take them out and
set them aside on a plate. Arrange now the fish with the
skinside towards the bottom of the casserole and begin
to shake it ceaselessly in a rhythmic manner. As the hot
oil passes over the fish, the gelatine is brought out
of the skin and it serves to thicken the emerging sauce.
This will take between 10 to 15 minutes, depending on
the quality of the cod. It is important to bear in mind
that while shaking, the casserole must be removed from
the heat because the oil remains hot for quite some time.
When the sauce looks like light mayonnaise, the dish is
ready. Put the the garlic and red pepper previously set
aside on the top and heat the dish briefly to warm it
up again. At the same time, keep moving the casserole
gently so that the sauce does not lose consistency. Serve
CHICKEN WITH TOMATOES
AND PEPPERS (POLLO AL CHILINDRON). Ingredients:
1 chicken of about 2 kgs, 4 big tomatoes, 4 small green
peppers, 1 big onion, olive oil 200, grs. semi-cured
ham, 1 glass of white wine. Seasoning: Garlic, chilli
|Cut the the chicken into pieces and fry them until they
turn golden brown; set them aside. Prepare a fried mixture
of tomato, green pepper, onion, chilli pepper and plenty
of chopped garlic. Add the chicken to the fried mixture
and cook it for around 15 minutes. Then add the thin sliced
semi-cured ham and the glass of white wine; let it simmer
roughly for another 10 minutes.
CATALAN RECIPE FOR BROAD
BEANS (HABAS A LA CATALANA). Ingredients:
1 kg broad beans, 1/4 kilo bacon, 3 chorizos (hard pork
sausage), olive oil, 1 onion, 1 glass liquor, 2 glasses
white wine. Seasoning: Garlic, salt, pepper, mint
|Cook the shelled beans in salted water. When being half
done, empty out some water leaving enough for the beans
to be covered. Fry slightly a couple of garlic cloves,
chopped onion, pepper and mint . Add the cup of liquor
and the two glasses of white wine. Mix it with the beans.
Finally, add the thin sliced bacon and chorizo and let
it cook on a high flame for 10 minutes.
Ingredients (for six people): 600 grs rice, 1
kg chicken, ½ rabbit, 2 squids, ¼ small clams, ¼ prawns,
peas, olive oil, 1 tomato 1 big onion, 2 cloves, garlic,
1 red pepper, a small speck of saffron, salt. *Add two
cups and a half of broth for each of rice
|Place the saucepan over the fire with olive oil; add
the chicken and rabbit cut into slices when it gets hot
and fry them on a low flame until they get gold brown.
Set them aside. Fry the chopped onion, red pepper, a pair
of clove garlic and the tomato; add te squids and small
clams. When being browned, add water, salt and the fried
chicken and rabbit. Let it simmer for half an hour. Pour
the broth and the rest of the ingredients into the paellera
(special pan for cooking paellas) and when it bols again,
add the rice and prawns. Stirr it and let it cook for
20 minutes on a normal flame till the broth dries up and
the rice is ready.
(GAZPACHO ANDALUZ). Ingredients: 1 kg
tomatoes, 1 kg cucumbers, 1 big onion, a speck of cumin
seeds, ½ green pepper, 3 cloves garlic, salt, olive
oil, vinegar, water
|Place all the ingredients cut into pieces in a saucepan
or deep vessel. Crush the garlic and cumins in a mortar
and mix it in the recipient. Add a little of water, salt,
olive oil and vinegar to taste and grind it well with
the electric mixer. Serve cool.
CASTILIAN GARLIC SOUP
(SOPA DE AJO CASTELLANA). Ingredients:
100 grs. olive oil, 100 grs bread from the day before
in slices, 100 grs. cured ham, 3 cloves garlic, 6 eggs,
1 tablespoon full sweet paprika, 1 l water
|Heat the oil and add the not-too-thin sliced garlic.
Before the garlic has turned brown, add the cubes of ham
and the slices of bread. Let it cook for a few minutes
and then add the paprika, followed by water and salt.
Bring to boil and then poach the eggs.
EXTREMADURAN STEW (CALDERETA
EXTREMEÑA). Ingredients: 1 kg kid goat
or lamb, 1 liver from either, 1 glass pitarra (Extremaduran
home-made wine) or white wine, olive oil, 1 red pepper.
Seasoning: Garlic, bay leaf, black pepper, paprika and
|Put the oil in a casserole, fry a couple of garlic cloves
and set them aside. Cut the meat into small pieces and
add them to the casserole together with a little paprika
and some bay leaves, after which it is left to cook for
a while. Then a glass of pitarra or something similar
is added, and everything is left to simmer until all the
wine is absorbed. Then water is added in small amounts,
making sure that the sauce remains thick. When the meat
is tender, roast three more garlic cloves and crush them
with the other two fried ones in a mortar. Add the roasted
liver to this, together with some peppercorns, a few drops
of olive oil and the red pepper. Crush all the ingredients,
mix well and add them to the casserole, let them boil
until the sauce is thick enough. Serve at once.
PISTO FROM LA MANCHA
(PISTO MANCHEGO). Ingredients: 1 kg ripe
tomatoes, 1 kg green peppers, olive oil, salt
Chop the peppers and fry them with plenty of olive
oil on a normal flame. When being slightly browned,
add salt and the peeled and chopped tomatoes. Let it
cook and stir the mixture from time to time until the
broth dries up completely.
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