Cod Croquettes

 

                A slightly rich but delicious starter, made from mashed potatoes and crushed cod, all fried in oil.

For 6 servings

• 300 g desalted cod
• 500 g potatoes
• 1 clove garlic, finely chopped
• 1 egg
• 15 ml chopped parsley
• Frying oil
• Salt and pepper

1. Heat water in a saucepan and cook the cod for 5 minutes; drain and remove bones and skin.
2. Peel the potatoes and cook them in a pan of boiling water for about 30 minutes; check the cooking of the potatoes according to their size, they must remain a little firm.
3. Put the potatoes in a bowl and mash them with a fork; add the cod, garlic, egg, parsley, salt and pepper and mix well with the fork.
4. Form the croquettes using a tablespoon and place them on a plate; leave to rest for 30 minutes in the fridge.
5. Heat the oil in a frying pan and brown the croquettes for about 10 minutes; enjoy hot.

BON APPÉTIT

Carne con Olivas (Beef with olives)

 

                The distinctive flavor of this traditional recipe comes from the generous quantity of green olives ; wine too is an important ingredient.

                Top round (topside) and chuck (blade) are two cuts of meat that work well in this recipe.

Serves 6

• 750 gr (1½ lb) top round beef
• 30 ml all-purpose flour
• 60 ml Spanish olive oil
• 2 small onions, sliced
• 1 red bell pepper, chopped
• 310 ml water 
• 180 ml dry red wine
• 2 bay leaves
• Salt and pepper, to taste
• 250 ml green olives

1. Preheat the oven to 350F (180C).
2. Thinly slice the beef, then lightly dredge in the flour and shake off excess.
3. Heat the oil in a heavy pan and brown the meat lightly on each side ; transfer to an ovenproof casserole.
4. Add the onion and red pepper to the oil in the pan and cook gently until softened ; transfer to the casserole, with the meat.
5. Pour in the water, wine, bay leaves, salt and pepper, cover the casserole and bake for 1 hour, then add the olives ; cook for an additional 30 minutes, stir occasionally.
6. Remove the bay leaves ; spoon onto a platter to serve.

BON APPÉTIT 

Pollo al Jerez (Chicken with sherry)

 

                Sherry is produced in many forms, from very fry finos to the sweeter olorosos. It also plays a large part in Spanish cuisine, as this recipe testifies.

                To ensure authentic flavor, make this dish with a Spanish sherry. Because of strict manufacturing standards, all sherries made in Spain, regardless of price, are high quality.

Serves 4

• 1.5 kg (3 lb) roasting chicken, cut into serving portions
• 1 bouquet garni
• 2 ml salt
• 2 onions, finely chopped
• 2 garlic cloves, finely chopped
• 3 small carrots, diced or sliced
• 1 small red chili, seeded and finely chopped, optional
• 160 ml good-quality dry sherry
• 30 ml cornstarch, mixed with 45 ml water

1. Place the chicken in a saucepan with the bouquet garni and salt, add enough water to barely cover ; heat to boiling, then reduce heat and simmer gently for 20 minutes, removing froth as it rises to the surface.
2. Add the onion, garlic, carrots and chili and simmer for an additional 20 minutes or until the chicken is tender ; stir in the sherry and simmer for another 10 minutes or until the chicken is cooked through ; remove the bouquet garni.
3. Stir in the combined cornstarch and water, stirring constantly until the sauce thickens.
4. Serve woth plain boiled rice.

BON APPÉTIT

Caldereta Asturiana (Seafood casserole)

 

                Maize is a major crop of the Asturias. Most of its ground to make cornmeal or flour. Crusty corn bread is the perfect accompaniment to this dish.

Serves 6

• 750 gr mixed seafood, such as mussels, clams, scallops and baby octopus
• 1 bouquet garni
• 90 ml olive oil
• 1 large onion, chopped
• 1 large red bell pepper, chopped
• 1 kg firm white fish fillets, cutinto chunks
• 30 ml Italian parsley
• 5 ml coarsely cracked black peppercorns
• 2 ml ground nutmeg
• 160 ml dry cider or dry white wine
• 1 small red chili, seeded
• Salt, to taste
• 250 gr raw shrimp (prawns), shelled and deveined

1. Scrub the clams and mussels, if using, discarding any that are not firmly closed.
2. Place in a saucepan with a little water and the bouquet garni and heat to boiling ; strain, reserving the cooking liquid.
3. Any clams or mussels that have not opened should be discard.
4. If using octopus, tenderize it by pounding with a meat mallet ; discard the skin, eyes and beak.
5. Heat the olive oil in a large saucepan and stir-fry the onion and red pepper until softened ; add the fish pieces and stir-fry until lightly golden, then add the baby octopus.
6. Add enough water to reserved cooking liquid to make 1 liter and add to the pan.
7. Stir in the parsley, peppercorns and nutmeg ; add the cider, chili and salt.
8. Heat to boiling, cover, and simmer for about 30 minutes ; add the remaining seafood and the shrimp and simmer for an additional 10 minutes, remove the chili.
9. Ladle into individual heated bowls and serve with bread for mopping up the juices.

BON APPÉTIT

Paella

 

                The version given herre is more a family affair, well flavored but simpler in style. Paella takes its name from the pan in which it is cooked, the paellera.

                This recipe lends itself to adaptation : feel free to add diced pork or fish as well as chicken or shellfish, such as crawfish.

Serves 6

• 250 ml green peas
• 250 ml green beans, cut into 1 in (2.5 cm) pieces
• 60 ml olive oil
• 1 large red bell pepper, seeded and cut into strips or chunks
• 125 gr chicken breast fillet, diced
• 1 large onion, chopped
• 1 tomato, peeled and finely chopped
• 325 ml short grain rice
• 2 garlic cloves, chopped
• Bouquet garni
• 2 ml saffron threads, soaked in 30 ml hot water
• Salt and pepper, to taste
• 1.25 liters chicken stock (click here for homemade recipe)
• 6 scallops
• 7 shrimp (prawns), shelled and deveined
• 7 mussels, scrubbed and debearded

1. Combine the peas and beans in a saucepan and pour boiling water over them ; reheat the water to boiling, strain the peas and beans and refresh under cold running water, then set aside.
2. Heat the olive oil, add the red pepper and cook for several minutes, until soft ; remove with a slotted spoon and set aside.
3. Add the chicken to the pan, brown lightly, remove and set aside with the red pepper ; cook the onion and tomatoes in the oil until softened.
4. Add the rice, garlic, bouquet garni, strained saffron liquid, salt and pepper and chicken stock ; stir in the chicken and red pepper.
5. Cover and simmer for 10 minutes ; arrange the scallops, shrimp and mussels on top, cover and cook for an additional 10 minutes, or until the rice is tender.
6. Lightly stir in the peas and beans and cook until tender.
7. Serve directly from the cooking pot.

BON APPÉTIT

Pepitoria de Pollo (Chicken with almonds)

 

                This recipe from Spain's Costa del Sol provides hints, in the form of almonds and spices, of a Moorish presence in the area centuries ago.

                Saffron threads, the most expansive spice in the world, impart a beautiful and distinctive flavor. In this recipe dried saffron may be used as a substitute ifthe threads are not available, but turmeric, which is sometimes suggested as an alternative, is not really satisfactory.

Serves 6

• 1 roasting chicken, about 1.5 kg (3 lb)
• Pinch of salt
• Freshly ground black pepper
• 30 ml all-purpose flour
• 45 ml olive oil
• 2 onions, finely chopped
• 2 garlic cloves, finely chopped
• 180 ml dry white wine
• 450 ml chicken stock (click here for homemade recipe)
• Bouquet garni
• 1 bay leaf
• 125 gr ground almonds
• 2 ml mixed spice (cinnamon, cloves and nutmeg)
• 2 ml saffron threads, soaked in 15 ml hot water
• Grated zest and juice of 1 lemon
• 60 ml chopped parsley, for garnish
• Sprig of bay leaves, for garnish

1. Cut the chicken into serving portion ; mix the salt, pepper and flour and sprinkle over the chicken pieces.
2. Heat the oil in a skillet and brown the chicken pieces in batches on all sides ; when evenly browned, remove the chicken pieces from the pan with a slotted spoon and arrange in a large shallow saucepan.
3. Sauté the onion and garlic in the remaining oil for about 5 minutes, then spread the mixture over the chicken pieces ; add the wine, stock, bouquet garni and bay leaf to the chicken pieces, then heat to boiling.
4. Reduce heat, cover the saucepan and simmer gently for 25 minutes.
5. Mix together the ground almonds, spice, saffron liquid, lemon zest and juice and blend to a smooth consistency ; stir the almond mixture into the saucepan, stir lightly, cover and cook gently for 15 minutes, or until the chicken pieces are tender.
6. Remove the bouquet garni and bay leaf, and transfer the chicken pieces to a large, heated serving platter ; keep warm.
7. Heat the liquid to boiling in the saucepan and cook until reduced by half ; spoon over the chicken and garnish with the chopped parsley and the bay leaves.

BON APPÉTIT

Faves a la Catalina (Catalan Fava bean casserole)

 

                Fava beans, grown between rows of olive trees, play an important part in the local diet. They are eaten fresh in the summer months and dried for winter soups and casseroles.

                The original regional recipe for this dish calls for lard ; however, in keeping with currant dietary attitudes, olive oil is now a more acceptable alternative.

Serves 4 

• 45 ml olive oil
• 250 gr bacon or speck, cut into strips
• 250 gr chorizo or similar sausage, sliced or diced
• 2 onions, chopped
• 1 large tomato, peeled and chopped
• 3 garlic cloves, finely chopped
• 2 kg fava beans (broad beans), shelled
• 125 ml dry red wine
• 250 ml chicken stock (click here for homemade recipe)
• Bouquet garni of thyme, oregano, bay leaf and mint
• 2 cloves
• Salt and pepper, to taste

1. Heat the oil in a large casserole or heavy-based saucepan, add the bacon and sausage and fry until lightly colored ; remove with a slotted spoon and set aside.
2. Add the onions, tomato and garlic and fry 8 minutes, or until softened ; add the beans, bacon and sausage and stir in the wine and stock.
3. Add the bouquet garni, cloves and salt and pepper ; cover and cook over low heat for 30 to 35 minutes, or until the beans are tender.
4. Discard the bouquet garni ; serve immediately.

BON APPÉTIT

Bacalao con patatas (Salt cod and potato casserole)

 

                Although it is more usual for the parsley/nut/garlic mixture to be stirred into the casserole a few minutes before it finishes cooking, it can also be sprinkled over the top just before serving.

Serves 4

• 250 gr piece dried salt cod, soaked for at least 12 hours
• 90 ml olive oil
• 2 tomatoes, peeled and chopped
• 500 gr potatoes, peeled and diced
• 5 ml sweet paprika
• 60 ml ground almonds
• 15 ml crushed or ground pine nuts
• 30 ml finely chopped parsley
• 2 garlic cloves, finely chopped
• 5 ml lemon zest, optional

1. Drain the cod very well, pat dry and cut into small pieces.
2. Heat the oil in a large pan, add the fish and tomatoes and cook for 8 minutes, stirring gently from time to time ; add the potatoes and cook for an additional 8 minutes, stirring often ; stir in the paprika.
3. Add enough water to barely cover the contents of the saucepan, cover and simmer gently for 35 to 45 minutes, until the potatoes are tender.
4. Blend together the almonds, pine nuts, parsley, garlic and lemon zest and stir into the casserole ; cook gently for an additional 5 minutes before serving.

BON APPÉTIT

Huevos a la Flamenca (Eggs Flamenco)

 

                This dish is Andalusian in origin and was probably created in the city of Seville. It is perfect for a brunch, a light evening meal, or served as a first course to a dinner.

                This dish looks best cooked and served in a "cazuela", a flameproof earthenware dish.

Serves 4 

• 60 ml olive oil
• 1 large boiled potato, diced
• 1 large onion, chopped
• 125 gr prosciutto or similar curd ham, diced
• 4 tomatoes, peeled and chopped
• 125 gr chorizo or similar sausage, thinly sliced
• 80 ml frozen green peas, thawed
• 80 ml string beans, cut into 1 in (2.5 cm) lengths
• Salt and pepper, to taste
• 4 eggs
• Chopped parsley, for garnish

1. Preheat the oven to 350F (180C).
2. Heat the oil in a large pan or earthenware dish, then add the potato and stir-fry until browned ; add the onion and cook for 2 to 3 minutes, then add the ham and stir-fry for several minutes.
3. Stir in the tomatoes and cook an additional 5 minutes ; add the sausage, green peas, string beans, salt and pepper.
4. Cover and cook until the vgetables are tender.
5. Break the eggs over the mixture or divide the mixture among individual heatproof dishes and break an egg in each.
6. Bake until the eggs are just set, about 15 minutes ; serve, sprinkled with the chopped parsley.

BON APPÉTIT

Fried bread with sausage (Tapas)

 

                This easy dish from the Extremadura can also be eaten as an appetizer. Then the bread squares would be lightly larger.

Click for more tapas recipes

Mushrooms and cheese flan

Shrimp in garlic and oil

Spicy meatballs

8 tapas servings

• 60 ml olive oil 
• 4 slices fatty ham
• 4 slices chorizo or similar sausage
• 4 thick slices dense-textured white bread
• 2 garlic cloves, halved

1. Heat 15 ml of the oil in a pan and fry the ham and sausage about 3 minutes ; remove from the pan and keep hot.
2. Remove the crusts from the bread and cut each slice into 2 in (5 cm) squares ; rub the surface of the bread squares with the cut garlic cloves.
3. Heat the remaining oil, add the bread in batches and fry until crisp and golden on each side ; drain well on paper towels.
4. Place a piece of ham and sausage on each piece of bread and serve at once.

BON APPÉTIT

Spicy meatballs (Tapas)

 

                These spicy meatballs have been a favorite of the Spaniards for centuries.

Click for more tapas recipes

Fried bread with sausage

Shrimp in garlic and oil

Mushroom and cheese flan

8 Tapas servings

• 250 gr lean ground steak
• 125 gr spicy sausage, ground
• 2 garlic cloves, very finely chopped
• 15 ml finely chopped parsley
• 5 ml finely chopped oregano
• 15 ml dry sherry
• Salt and pepper, to taste
• 2 ml Cayenne pepper
• 1 egg
• 20 ml all-purpose flour
• 60 ml olive oil

1. Combine all the ingredients except the flour and oil in a large bowl and mix together well ; roll the mixture into small balls and toss lightly in the flour.
2. Heat the oil in a pan over medium heat, and fry the balls for about 12 minutes, turning them often as they color ; cook until evenly browned and cooked through, then remove from the pan and drain well.
3. Serve in small preheated bowls.

BON APPÉTIT

Shrimp in garlic and oil (Tapas)

 

                This standard entry on the tapas menu originated in the Basque region. It is usually served straight from the cooking pot and eaten with wooden cocktail picks. Sometimes a sprinkle of sherry is added at the last minute, which adds a pleasant and interesting flavor.

Click for more tapas recipes

Fried bread with sausage

Spicy meatballs

Mushroom and cheese flan

8 tapas servings

• 60 ml olive oil
• 2 large garlic cloves, slivered
• 250 gr small raw shrimp (prawns), shelled and deveined
• 80 ml finely chopped red bell pepper (capsicum)
• 2 ml Cayenne pepper

1. Heat the oil in a shallow two-handled pan or an earthenware casserole over high heat ; add the garlic and cook 1 minute, then add the shrimp and cook for about 2 minutes, or until the flesh begins to turn opaque.
2. Add the red bell pepper and Cayenne and quickly stir-fry in the pan.
3. Remove from the heat and serve ; sea salt may be passed around separately or sprinkle over the shrimp.

BON APPÉTIT

Mushroom and cheese flan (Tapas)

 

                A hard sheep's-milk cheese is the traditional choice, but any hard, strongly flavored cheese like Cheddar will work well.

Click for more tapas recipes

Fried bread with sausage

Shrimp in garlic and oil

Spicy meatballs

8 tapas servings

• 30 ml olive oil
• 125 gr mushrooms, chopped
• 1 garlic clove, finely chopped
• 250 ml milk
• 4 eggs, beaten
• 80 ml grated hard cheese
• Salt and pepper

1. Preheat the oven to 350F (180C).
2. Heat the oil in a small pan, add the mushrooms and garlic and stir-fry until soft ; pour off any excess oil.
3. Warm the milk in another pan, then remove from heat and stir in the eggs, cheese, mushrooms and garlic ; add the salt and pepper.
4. Pour the mixture into a well-buttered 9 in (23 cm) gratin dish ; place in a baking dish with about 1 in (2.5 cm) water in the base and cook in the oven for 35 minutes, or until the mixture is firmly set.
5. Allow to cool, then carefully turn out of the dish and cut into small portions.

BON APPÉTIT

Gazpacho Andaluz

     This speciality of Andalusia, created by peasants to use up leftovers, has Evolved into an international favorite. The ingrédients reflect Spain's culinary history. Gazpacho can be served on its own for lunch or as a first course for dinner on a hot summer's night.

Serves 6

• 3 slices stale bread, crusts removed
• 1 kg very ripe tomatoes, peeled and chopped
• 1 green bell pepper, finely chopped
• 1 red bell pepper, finely chopped
• 2 garlic cloves, finely chopped
• 160 ml white wine vinegar
• 1 large white onion, finely chopped
• 1 tablespoon parsley
• 1 tablespoon chopped mint
• Salt and pepper, to taste

1. Cover the bread with cold water and leave to soak for 10 minutes, then squeeze out as much water as possible.
2. Place the bread and the other ingrédients in the food processor and puree ; process to a smooth consistency.
3. Adjust the seasonning, transfer to a bowl, cover and chill.
4. If the soup is too thick, add sufficient cold water to create the desired consistency.
5. Spoon the soup into individual bowls and divide the garnishes between them.

Garnish

• 1 small onion, finely chopped
• 1 smal tomatoes, peeled and diced
• 1 small green pepper, finely chopped
• ¼ cup diced cucumber
• 1 hard-cooked egg, finely chopped
• 1 lemon, thinly sliced
• 6 sprigs of basil

BON APPETIT