Recipe: Judias Verdes con Chorizo
Summary: A very typical Spanish country dish. Very cheap to make but very tasty.
Ingredients
- 500g cooked green beans
- 50 ml vegetable stock
- 5 medium potatoes
- 300g chorizo
- 1 medium onion chopped
- 2 cloves garlic minced
- 1 tablespoon flour
- 3 tablespoon fresh tomato sauce
Instructions
- Peel the potatoes and slice thinly the fry them slowly in a heatproof pan. When almost tender add the sliced chorizo and fry for a few minutes, then place on a plate and keep warm.
- Add to the pan the onion and garlic and fry to colour.
- Add the flour and tomato sauce and the vegetable stock. Stir until thickened then put the potatoes and chorizo back into the pan.
- Add the beans and simmer for 10 minutes adding a little more liquid if it looks too dry.
- Serve immediately.
Cooking time (duration): 30 mins
Number of servings (yield): 4
Meal type: lunch
Culinary tradition: Spanish
My rating:3 stars: ★★★☆☆
Recipe: Estofado
Summary: Estofado is a traditional Spanish beef stew. The recipe was given to me by an elderly lady during the time we spent in Casarabonela.
Ingredients
- 3 tblsp of olive oil
- 500g stewing beef
- 250g carrots – peeled and cut into large chunks
- 1 medium onion chopped
- 1 cup of peas
- 1/2 tblsp of paprika
- 2 cloves of garlic finely chopped
- 1 tsp of flour 500g of potatoes peeled and cut into large chunks
- 1 wine glass of white wine
- salt & freshly ground pepper
- saffron or yellow food colouring
Instructions
- Heat half of the oil in a large flameproof cooking pot.Brown the beef in the hot oil.
- In a small frying pan heat the rest of the oil, add the onion and garlic and fry for around 5 minutes. Add the flour and the paprika and fry for a further 5 minutes, making sure not to burn the mix.
- Now add the onion mix to the meat in the cooking pot, add the wine, stock and water. Bring to the boil. Cook slowly for around and hour and a half.
- Add the carrot’s, chopped tomatoes and a little saffron to the pot and cook for about 25 minutes. Now add the potatoes, peas and a little more stock if required. Cook for a further 25 – 30 minutes until the potatoes are cooked.
- Serve from the pot with fresh crusty bread.
Cooking time (duration): 140 min’s
Number of servings (yield): 4
Meal type: dinner
Culinary tradition: Spanish
My rating:4 stars: ★★★★☆
Recipe: Mixed Paella
Summary: There are many variations of Paella but this is my personal favorite. Mixed Paella is the version served as the first choice in many restaurants.
Can also be served in individual portions as tapas.
Ingredients
- 300 ml pint of olive oil
- 10 mussels 10 clams
- 55 grms boneless pork, diced
- 2 teaspoons minced garlic
- 170 grms onions, chopped fine
- 1 medium tomato, skinned, seeded and chopped
- 1 small red pepper, seeded and cut into thin strips
- 1 small green pepper, seeded and cut into thin strips
- 1 small yellow pepper, seeded and cut into thin strips
- 900 grms skinless, boneless chicken breasts, cut into chunks Salt and pepper to taste
- 1 teaspoon paprika
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon dried thyme
- 1/4 teaspoon ground cumin
- 700 gms lobster claws
- 700 gms rice
- 1500 ml chicken broth
- 1/4 teaspoon saffron
- 2 chorizo sausages, cooked and cut into chunks
- 10 uncooked shrimp, peeled and deveined
- 120 grms peas
- 4 tablespoon capers Lemon wedges, to garnish
Instructions
- Scrub and debeard the mussels and clams. Set aside.
- Heat 60 ml of the olive oil in a skillet. Add the pork, and brown all sides. Mix in the garlic, onions, tomato, and peppers, stirring constantly until cooked. Set aside.
- In another frying pan, heat a further 60 ml olive oil and cook the chicken until browned on all sides. Season with salt, pepper, paprika, rosemary, thyme, and cumin. Transfer the chicken to a plate and set aside.
- In the same frying pan, cook the lobster claws overt high heat for several minutes until its shell turns pink. Set the skillet aside.
- Preheat the oven to 100 c. Heat 4 tablespoons olive oil in a frying pan, and sauté the rice until it’s translucent. Pour in the chicken broth, and combine well. Add the pork mixture, stirring constantly. Sprinkle in the saffron and continue to stir until well mixed.
- Transfer the rice into a paella pan. Mix in the lobster claws, chicken, chorizo sausages, mussels, clams, shrimp, peas, and capers, combining well. Bake the paella, uncovered, and on the lowest oven shelf, for around 25 minutes, or until all the liquid has been absorbed.
- Discard any mussels and clams that have failed to open.
- Serve the paella straight from the pan, garnished with lemon wedges.
Number of servings (yield): 8
Meal type: dinner
Culinary tradition: Spanish
My rating:5 stars: ★★★★★
If you have never cooked Paella before take a look at La Tienda by clicking the icon below. Real specialists!
Recipe: Chicken and chorizo
Summary: A great dish made with chorizo a good old Spanish favorite.
Ingredients
- 3 tbsp olive oil
- 1½ onion, peeled and diced
- 2 chicken breasts, cut into bite-sized cubes
- 120g chorizo, sliced
- 2 tsp paprika
- 200ml double cream
To serve
- 200g freshly cooked rice
- 100g peas, cooked
- 1 tbsp vegetable oil
Instructions
- Heat the oven to 220C.
- Heat the olive oil in a non-stick frying pan and sauté the onion for a few minutes, to soften.
- Add the chicken pieces and fry until browned. Stir in the chorizo and paprika and heat for a few minutes. Pour in the double cream and stir.
- Transfer to the oven and cook for 10-12 minutes, until the chicken is cooked through.
- Meanwhile, mix the cooked rice, cooked peas and vegetable oil in a bowl.
- To serve, spoon the cooked rice onto a serving plate and serve the chicken and chorizo dish alongside.
Cooking time (duration): 30 mins
Number of servings (yield): 4
Meal type: dinner
Culinary tradition: Spanish
My rating:4 stars: ★★★★☆
Recipe: Tortilla de Patatas
Summary: This fantastic Spanish omlette can be seen in almost every tapa bar in Spain. Can be served hot or cold. We often take tortilla as part of a tapas style picnic to enjoy on the beach or in the country side.
Ingredients
- 600ml extra virgin olive oil
- 500g white onions, thinly sliced
- 700g potatoes, thinly sliced
- 6 Medium eggs
Instructions
- Put 50ml olive oil in a 26cm non-stick frying pan. Over a low heat, gently sweat the onions for 5 minutes until softened.
- Add the potato slices to the pan along with the remaining olive oil; it should just cover the contents of the pan. Season very generously, cover and cook gently over a low heat for 30–35 minutes, stirring occasionally.
- Lightly whisk the eggs with a pinch of salt. Drain and discard the excess oil from the cooked potato and onion mixture, then add the vegetables to the eggs and stir to combine.
- Return the ingredients to the pan and cook on a medium–low heat for 15–20 minutes. Once the top surface of the omelette top appears firm enough, free the sides using a palette knife, place a plate over the top of the omelette and invert the pan to release the omelette onto the plate. Slide the omelette back into the pan and cook on the other side for another 5 minutes until cooked.
- Slide the omelette onto a serving plate and leave to cool.
Cooking time (duration): 75
Number of servings (yield): 8
Meal type: hors d’oerves
Culinary tradition: Spanish
My rating:4 stars: ★★★★☆
Recipe: Gambas (Prawn) Pil Pil
Summary: Probably one of the most popular starter and tapas dishes on the coasts of Spain!
Ingredients
- 20 peeled gambas (if you cannot get fresh prawns you can use pre-cooked prawns but adjust the cooking time so as to warm through thoroughly as opposed to cooking them)
- 5 tblsps of olive
- 3 cloves of garlic, finely chopped
- 1 tblsp garlic, crushed
- 2 chilli peppers or 2 teaspoons chilli powder
- pinch of cayenne or red pepper
- 1 tblsp flat leaf parsley, chopped
- salt and fresh ground pepper
Instructions
- Put olive oil, garlic cloves, chili peppers, and cayenne pepper in an earthenware ramekin.Heat the ramekin at medium heat or until the oil begins to sizzle.
- Meanwhile peel and wash the prawns. Dry them off with a paper towel and add them to the ramekin. Cook the prawns for about six minutes, 3 minutes on either side, or until they begin to turn pink and curl slightly.
- Sprinkle with the parsley and serve at once.
- Serve with crusty bread.
Cooking time (duration): 20
Number of servings (yield): 2
Meal type: snack
Culinary tradition: Spanish
My rating:5 stars: ★★★★★
Recipe: Baked Lamb Chops With Tomatoes & Peppers
Summary: A lovely dish we enjoy out on the terrace on a late summers evening.
Ingredients
- 4 large lamb chops
- chopped parsley, to garnish
For the marinade:
- 3 tblsp chopped fresh thyme
- 3 tbsp olive oil
- 3 tbsp red wine vinegar
- sea salt and freshly ground black pepper
For the topping:
- 1 large green pepper, de-seeded and finely chopped
- 1 red onion, finely chopped
- 2 large garlic cloves, finely chopped
Instructions
- For the marinade place the thyme, oil, vinegar and seasoning in a non-metallic oven dish. Add the chops and turn to coat. Cover and place in the fridge for at least 1 hour.
- Place the tomatoes in a bowl and pour over boiling water until covered. Leave for around 30 seconds then peel, de-seed and chop.
- Mix together the tomatoes, green pepper, onion and garlic, season well. Spoon the mixture over the chops. Bake for 35 minutes for medium cooked chops or 45 minutes for well done. Cover with foil and rest for a further 5 minutes. Garnish with parsley.
Cooking time (duration): 120 min’s
Number of servings (yield): 4
Meal type: dinner
Culinary tradition: Spanish
My rating:4 stars: ★★★★☆
Recipe: Sangria
Summary: There is no fixed recipe for sangria, it is mixture of this and that to the makers choice. This version is one that I have developed and has become a summer weekly favorite.
Ingredients
- Bottle Spanish red wine
- 1/2 cup brandy
- 1/2 cup peach schnapps
- 2 pieces of fruit, apple, pear or peach
- 2 oranges
- 1 lemon
- 1 can lemonade
- castor sugar
- ice
Instructions
- De core the fruit and chop into cubes
- Half the oranges and take one slice aside to garnish. Grate the zest of one and add to the bowl with the juice of both and the lemon
- Place the fruit in a large mixing bowl along with 3 desert spoons of castor sugar
- Add the bottle of red wine, the brandy and the schnapps
- Cover and place in the fridge for a couple of hours
- Taste and add more castor sugar to taste if required Return to the fridge for another hour
- Just before serving add the lemonade and mix well
- Take a large jug and add lots of ice
- Ladle in the sangria and dress the jug with the orange slice
Culinary tradition: Spanish
My rating:4 stars: ★★★★☆
Recipe: Sopa de Pescado
Summary: This soup is a real Spanish coastal dish. Served as a starter or a snack. Absolutely delicious!
Ingredients
- 2 kg mixed fish cleaned and cut into chunks
- 2 kg mixed prepared seafood (langoustines, prawns, mussels, clams etc. cleaned, steamed and shelled)
- 1.5 litres fish stock
- half an onion, finely chopped
- garlic minced
- 50ml brandy
- 2 slices day old bread fried or toasted and finely crumbed
- saffron
- cayenne
- 10 peppercorns finely crushed
- jar tomato frito
Instructions
- In a large pan heat a little oil and lightly fry the garlic and onion.
- Add the fish, then the cooked seafood and fry for a moment to colour.
- Pour in the brandy and reduce.
- Now add the fish stock, tomato frito, saffron, peppercorns and cayenne. Stir gently and simmer for 10 minutes. Serve sprinkled with chopped parsley and fresh crusty bread.
Cooking time (duration): 20 mins
Number of servings (yield): 6
Meal type: hors d’oerves
Culinary tradition: Spanish
My rating:5 stars: ★★★★★
Recipe: Spanish Chicken Casserole
Summary: Another take on a great Spanish classic that we have enjoyed on several occasions.
Ingredients
- 3 tbsp olive oil
- 2 onions, sliced
- 1 tbsp plain flour, seasoned
- 8 skinless chicken thighs
- 290 ml chicken stock
- juice of 2 oranges and grated zest of 1
- 150 ml sherry
- 1 tbsp Lee & Perrins
- 350 g button mushrooms, sliced
- fresh parsley, chopped
Instructions
- Heat 2 tbsp of oil in a large pan. Add the onions and fry for around 10 minutes until slightly browned and soft. Remove from the pan to a plate.
- Toss the chicken in the seasoned flour. Heat 1 tbsp of oil in the pan and then add the chicken and fry until evenly browned. Add the stock and return the onions and their juices to the pan. Add the orange juice, zest, sherry and Lee & Perrins. Bring to the boil, and then reduce the heat, cover and simmer for around 30 minutes ensuring the chicken is tender.
- Stir in the mushrooms, season to taste and cook for a further 5 minutes. Sprinkle with parsley and serve with boiled rice.
Cooking time (duration): 60 Min’s
Number of servings (yield): 4
Meal type: dinner
Culinary tradition: Spanish
My rating:3 stars: ★★★☆☆
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