Potato Fritters With Chorizo (Bunuelos De Patatas Con Choriz recipe

ingredients

500 g potatoes, peeled and cut lengthways into thick fingers
1 tablespoon self-raising flour
2 eggs, separated, plus 1 egg white
100 g chorizo, skinned and chopped into small pieces
sea salt and freshly ground black pepper
pure olive oil or sunflower oil, for deep-frying

 

method

1. Boil the potatoes in a saucepan of salted water until soft, drain through a colander and cover with a cloth for about 5 minutes to let them dry out. Transfer to a bowl, mash in the flour and season with a little pepper. Mix in the egg yolks, then stir in the chorizo.

2. Put the egg whites in a separate bowl and whisk until soft peaks form. Fold into the mashed potatoes a little at a time.
Fill a saucepan or deep-fryer one-third full with oil, or to the manufacturer's recommended level. Heat to 180°C (355°F).
Working in batches of 6, take heaped teaspoons of the mixture and lower into the hot oil.

3. Fry each batch for 3 minutes until evenly golden, turning them over halfway through (if they brown too quickly they will not have a good texture in the centre). Keep the oil temperature constant. As each batch is done, drain on kitchen paper and keep them warm in a preheated oven 180°C (350°F) Gas 4 until all have been cooked. Serve hot.

 

 

Potatoes In Shirts (Patatas En Camisa) recipe

ingredients

500 g potatoes
a pinch of saffron threads
2 eggs
1 tablespoon milk
70 g plain flour, seasoned with salt and pepper
1 large onion, finely chopped
2 tablespoons chopped flat leaf parsley
250 ml hot clear chicken stock
coarse sea salt and freshly ground black pepper
pure olive oil, for deep-frying, plus 2 tablespoons for shallow-frying
an electric deep-fryer (optional)

 

method

1. Cut the potatoes into 1 cm slices and put in a bowl of cold water to stop them discolouring.
Using a mortar and pestle, crush the saffron with a little salt. Put in a bowl with the eggs, milk, salt and pepper and whisk well.

2. Drain the potato slices, pat dry with kitchen paper, then dip them first in the seasoned flour, then in the egg mixture.
Fill a saucepan or deep-fryer one-third full with the oil, or to the manufacturer's recommended level. Heat to 180°C (350°F).

3. Fry the potatoes, a batch at a time, until golden - they don't have to cook through. Remove and drain on kitchen paper.

4. Meanwhile heat the 2 tablespoons oil in a frying pan, add the onion and fry until soft and pale golden. Transfer to an ovenproof casserole. Add the potatoes to the casserole, season with salt and pepper, sprinkle with half the parsley, then add the hot stock.

5. Grind some extra pepper over the top and bake uncovered in a preheated oven at 200°C (400°F) Gas 6 until the potatoes are tender and the stock has been absorbed.

6. Sprinkle with the remaining parsley, then serve.

 

 

Quarter-of-an-Hour Soup (Sopa al Cuarto de Hora) recipe

information

This quaintly named Spanish soup is a filling mixture of seafood, ham and vegetables. It is so named because the main stage of cooking takes quarter of an hour.

 

ingredients

900 ml (1 1/2 pints) 3 3/4 cups Water
6 Small clams, scrubbed
2 Tbs Olive oil
1 Medium onion, chopped
1 Garlic clove, crushed
2 Tomatoes, blanched, peeled and chopped
25 g (1 oz) 1/6 cup Long-grain rice, soaked in cold water for 30 minutes and drained
1 Tbs Lemon juice
225 g (8 oz) Shelled shrimps
50 g (2 oz) Serrano or other ham, chopped
1 Hard-boiled egg, finely chopped

 

method

1. Pour the water into a large saucepan and bring to the boil. Add the clams, cover and cook for 6 to 8 minutes, or until the shells open (discard any clams that do not open). Using a slotted spoon, transfer the clams to a serving plate and keep hot. Either remove one or both shells, according to taste. Reserve the clam cooking liquid. Heat the oil in a small saucepan. Add the onion and garlic and fry until they are soft. Stir in the tomatoes and fry gently until the mixture is thick and pulpy. Remove from the heat.

2. Strain the clam liquid into a fresh saucepan, and bring to the boil. Stir in the tomato mixture, rice and lemon juice, and bring to the boil again. Reduce the heat to low and simmer the soup for 15 minutes.

3. Stir in the remaining ingredients, including the reserved clams, and simmer for a further 2 to 3 minutes, or until the shrimps and clams are heated through.

4. Transfer the soup to a warmed tureen and serve at once.

 

Ranch-Style Eggs (Huevos Rancheros) recipe

information

This classic Mexican dish is often served with Frijoles Refritos for a filling meal.

 

ingredients

1 Tbs Vegetable oil
6 Tortillas
450 ml (15 fl oz) 2 cups Salsa de Chile Rojo (red chilli sauce) (page 331)**********
6 Fried eggs, kept hot
1 Avocado, peeled, stoned and thinly sliced

 

method

1. Brush a large frying-pan with some of the oil and heat over moderate heat. Holding a tortilla between your finger and thumb, dip it into the chilli sauce, shaking off any excess. Carefully arrange the tortilla in the hot frying-pan and fry for 1 to 2 minutes on each side or until it is golden brown. Using a spatula or tongs, transfer the tortilla to a large serving platter or individual serving plate and keep hot while you cook the remaining tortillas in the same way.

2. Pour a little of the remaining sauce over the tortillas and top each one with a fried egg. Garnish with the avocado slices. Pour the remaining sauce into a warmed sauceboat and serve at once, with the tortillas and eggs.

 

Red Chilli Sauce (Salsa De Chile Rojo) recipe

information

There are several distinctive types of chilli used in Mexican conking, ranging from mild to fiery hot. The types most usually used in this classic sauce are ancho, a mild but pungent chilli or pequin a small, much hotter variety. Pequin or other small dried red chilli has been suggested for the recipe given below, but if you prefer to substitute ancho chillis, double the quantity and soak them in boiling mater for 30 minutes before draining and using. This sauce is used in many ways?as an accompaniment to tortillas, tacos, or enchiladas, or either served with meat and poultry or cooked with them.

 

ingredients

5 Small dried red pequin or other similar chillis, crumbled
3 Tbs Boiling water
425 g (14 oz) Canned peeled tomatoes, chopped and drained but with the juice reserved
50 ml (2 fl oz) 1/4 cup Vegetable oil
1 Onion, chopped
2 Garlic cloves, crushed
2 Tbs Tomato puree (paste)
1 tsp Ground cumin
1 1/2 Tbs Wine vinegar
1/2 tsp Sugar

 

method

1. Put the chillis, water and chopped tomatoes into a blender and blend to a smooth puree. Pour into a jug and set aside.

2. Heat the oil in a saucepan. Add the onion and garlic and fry until they are soft. Stir in the tomato mixture, the reserved tomato can juice and the remaining ingredients, and bring to the boil. Reduce the heat to low, cover and simmer the sauce for 10 minutes.

3. The sauce is now ready to be added to other ingredients, or to be served.

 

Red Mullet, Andalusian Style (Salmonetes Andaluza) recipe

ingredients

6 Red mullets, cleaned and with the eyes removed
Juice of 1 lemon
75 g (3 oz) 3/4 cup Ground pine nuts
2 Garlic cloves, crushed
1 Small onion, finely chopped
4 Tbs Chopped parsley
Salt and pepper to taste
3 Tbs Olive oil
1 Green pepper, pith and seeds removed and cut into 1/2 cm (1 in) strips
6 Medium tomatoes, blanched, peeled, seeded and sliced
25 g (1 oz) 2 Tbs Butter, cut into small pieces
6 Black olives

 

method

1. Put the mullets in a large shallow bowl and pour over the lemon juice. Set aside at room temperature for 15 minutes.

2. Preheat the oven to moderate 180°C (Gas Mark 4, 350°F).

3. Combine the pine nuts, garlic, onion, parsley and seasoning and gradually beat in the oil until the mixture is smooth and blended. Set aside.

4. Remove the fish from the marinade, discarding the marinating liquid and pat dry with kitchen towels. Arrange the fish, in one layer, in a large baking dish. Spread over the pine nut mixture making sure that each fish is evenly covered. Arrange the pepper strips over the fish and cover with the tomatoes. Dot over the butter and place the dish in the oven. Bake for 25 minutes, or until the fish flesh flakes easily.

5. Remove the dish from the oven and transfer the fish to a warmed serving dish. Place the olives in the uppermost eye socket of each fish and serve at once.

 

Red Snapper, VeraCruz Style (Huachinango Veracruzano) recipe

information

If red snapper is not available, gurnet or sea bream may be substituted.

 

ingredients

50 ml (2 fl oz) 1/4 cup Vegetable oil
1 Large onion, chopped
1 Garlic clove, crushed
700 g (1 1/2 lb) Canned peeled tomatoes
2 Small dried hot red chillis, crumbled, or Jalapefio chillis, drained and chopped
6 Stuffed green olives, chopped
4 Black olives, stoned (pitted), and chopped
700 g (1 1/2 lb) Red snapper fillets
40 g (1 1/2 oz) 1/3 cup Seasoned flour (flour with salt and pepper to taste)
50 g (2 oz) 4 Tbs Butter

 

method

1. Heat the oil in a large saucepan. Add the onion and garlic and fry until they are soft. Puree the tomatoes and can juice in a blender until they are soft (or push them through a food mill) and stir them into the onion mixture with the chillis and olives. Bring to the boil, reduce the heat to low and simmer the sauce for 20 minutes.

2. Meanwhile, coat the fillets in the seasoned flour, shaking off any excess.

3. Melt the butter in a large frying-pan. Add the fillets and fry for 4 to 6 minutes on each side or until they are evenly browned and the flesh flakes easily.

4. Transfer the fish to a warmed serving dish. Pour over the sauce and serve at once.

 

Red Snapper, Yucatan Style (Huachinango Yucateco) recipe

information

If red snapper is not available, gurnet or sea bream may be substituted.

 

ingredients

50 g (2 oz) 4 Tbs Butter
1 Medium onion, chopped
1 Garlic clove, crushed
1 Small red pepper, pith and seeds removed and chopped
1 Small green pepper, pith and seeds removed and chopped
1 Tbs Chopped coriander leaves
1 tsp Ground cumin
125 ml (4 fl oz) 1/2 cup Orange juice
1/2 tsp Grated orange rind
Salt and pepper to taste
2 1/2 kg (5 lb) Red snapper, cleaned but with the head and tail left on
6 Black or green olives, stoned (pitted) and chopped
1 Avocado, stoned (pitted) and thinly sliced

 

method

1. Melt half the butter in a frying-pan. Add the onion, garlic and peppers and fry until they are soft. Stir in the coriander, cumin, orange juice, orange rind and seasoning and bring to the boil. Simmer for 2 minutes, then remove the pan from the heat. Set aside.

2. Preheat the oven to moderate 180°C (Gas Mark 4, 350°F).

3. Cut the remaining butter into small dice and scatter it over the bottom of a large, shallow casserole dish. Arrange the fish on top and pour over the orange juice mixture. Scatter over the olives. Put the dish into the oven and bake for 25 to 30 minutes, or until the fish flesh flakes easily, basting the fish from time to time with the sauce mixture.

4. Remove from the heat and garnish with the avocado slices. Serve at once.

 

Refried Beans (Frijoles Refritos) recipe

information

This is one of the staple foods of Mexico ana can he used in a variety of ways�as an accompaniment to meat, as a filling for tortillas or. as here, with the addition of sausage and cheese, as a filling meal on its own.

 

ingredients

Frijoles Refritos {refried beans) is one of the staples of Mexico and is used as a snack, with the addition of sausages and cheese as a meal in itself, or as a filling for tortillas or empanadas.

225 g (8 oz) 1 1/3 cups Dried kidney or pinto beans, soaked in cold water overnight and drained
1 tsp Salt
1 Small chorizo sausage, skinned and diced
3 Tbs Lard or vegetable fat
1 Onion, chopped
3 Medium tomatoes, blanched, peeled, seeded and chopped
2 Small dried hot red chillis, crumbled
50 g (2 oz) 1/2 cup Cheddar or jack cheese, grated

 

method

1. Put the beans and 1/2 teaspoon of salt into a saucepan and pour over enough water just to cover. Set over moderately high heat and bring to the boil. Reduce the heat to low, cover the pan and simmer for 1 1/2 hours, or until the beans are cooked and tender. Drain the beans and puree them in a blender. Set aside.

2. Meanwhile, fry the chorizo in a small frying-pan for 5 minutes, stirring occasionally. Do not add any fat as the sausage will let out a good deal of its own. Using a slotted spoon, transfer the chorizo pieces to kitchen towels to drain. Set aside.

3. Melt the lard or fat in a large frying-pan. Add the onion and fry until it is soft. Stir in the tomatoes, remaining salt and chilli and cook, stirring frequently, for 5 minutes, or until the mixture becomes pulpy. Stir in the sausage, the pureed beans and the cheese and cook, stirring and turning frequently, for 10 minutes or until the cheese has melted.

4. Transfer the mixture to a warmed serving dish and serve at once.

 

Roast Suckling Pig (Cochinillo Asado) recipe

information

This is one of the great specialities of Castile, and of Segovia in particular. Stuffings vary from cook to cook, but almost any fairly light one would he suitable instead of the ingredients suggested below. The pig should be roasted for about 20 minutes per half kilo {pound).

 

ingredients

3 Garlic cloves, crushed
2 Onions, chopped
2 Bouquets garnis
1 bunch Chopped parsley
7 1/4 kg (16 1b) Suckling pig, prepared
Salt and pepper to taste
50 ml (2 fl oz) 1/4 cup Olive oil
125 ml (4 fl oz) 1/2 cup Lemon juice

for the garnish

1 Small red apple
Fresh herbs to taste
4 Large oranges, sliced
125 g (4 oz) 1 cup Black grapes, seeded and halved

 

method

1. Put the garlic, onions, bouquets garnis and parsley into the pig and close the cavity with skewers or a trussing needle and thread. Rub the pig all over with salt and pepper. Then rub over half the olive oil and lemon juice. Set aside for 1 hour, then rub the remaining oil and juice into the skin of the pig, using your fingertips.

2. Preheat the oven to hot 220°C (Gas Mark 7,425°F)-

3. Place a small piece of wood or a ball of aluminium foil in the mouth of the pig to wedge it open, and place balls of foil in the eye sockets. Cover the ears with foil and curl the tail and secure it with a wooden cocktail stick. Pull the front legs forwards and the back legs forwards and tie them with string.

4. Transfer the pig, on its stomach, to a deep roasting pan and place the pan in the oven. Roast for 30 minutes. Reduce the oven temperature to warm 170°C (Gas Mark 3, 325 °F) and roast the pig for a further 5 1/2 to 6 hours, basting frequently with the pan juices. Drain off the cooking juices occasionally, leaving about a 1 cm (1/2 in) depth.

5. Increase the oven temperature to hot 220°C (Gas Mark 7, 425°F) and roast the pig for a final 20 minutes, or until the skin is crisp. Remove from the oven.

6. To serve the pig, untie the legs and remove the wood or foil from the mouth, eye socket and ears. Untie the tail. Transfer the pig to a large serving platter and surround with the garnishes. Insert the apple into the pig's mouth if you wish, or you can cut it into slices and arrange with the orange.

7. Serve at once.

 

Salad Of Chicory Leaves And Blue Cheese recipe

information

Ensalada De Endibias Al Cabrales

 

ingredients

200 g blue cheese, such as the Spanish Cabrales or Picon, or French Roquefort
6 tablespoons whipping or single cream
6 heads of chicory (Belgian endive or witloof) or other crisp lettuce
3 tablespoons shelled walnuts,
toasted in a dry frying pan and roughly broken
teaspoon hot paprika (pimenton picante)

 

method

1. Put 150 g of the blue cheese in a salad bowl, then add the cream little by little, mixing to a smooth sauce.

2. Trim the bases from the chicory. Either cut them in half lengthways or separate the leaves. Add to the bowl of dressing. Sprinkle with the toasted walnuts and crumble the remaining cheese over the top. Dust with paprika and serve.


Note Spanish paprika is available in three forms; pimenton dulce is mild and sweet, pimenton picante is hot and spicy, while pimenton agridulce is bitter-sweet. The smoked versions are made from chillies hung whole in traditional mud houses above oak fires that burn for 10 -15 days. All are available in food shops

 

Salt Cod And Tuna Salad recipe

information

Xato, pronounced 'chay-toh', was originally a fishermen's salad. Salt cod, usually from Norway, was a staple in Catholic Europe, in the Caribbean and parts of America - interestingly all regions of the world with a plentiful supply of their own fish. It is widely available in Spanish and Italian delis, Oriental and Caribbean markets, and must be soaked before use to soften it and remove the salt.

 

ingredients

200 g skinless, boneless salt cod (bacalao), or homemade salt cod
1 escarole lettuce or curly endive,
leaves separated and kept in
cold water for 30 minutes until crisp
3 slightly green tomatoes, cored and cut into pieces
8 anchovy fillets
225 g jar of good-quality tuna in olive oil
12 green olives
12 black olives
Xato sauce
2 dried chillies, about 5 cm long, such as Spanish guindillas
4 tablespoons sherry vinegar
1/2 teaspoon salt
10 blanched almonds, lightly toasted in a dry frying pan and chopped
3 garlic cloves, finely chopped
125 ml extra virgin olive oil

 

method

1. To prepare the salt cod, soak it in cold water for 12 - 24 hours, changing the water every 4-5 hours. This softens the flesh and reduces the salt. Just before you are ready to use it, drain well.

2. To make the sauce, soak the chillies in boiling water for 15 minutes. Drain, deseed and chop coarsely. Put the chillies, vinegar, salt, almonds and garlic in a blender and pulse to a puree. With the motor running, gradually add the oil. Transfer to a bowl.

3. Shred the soaked salt cod with your fingers and add to the sauce. Chill for about 30 minutes, so the fish 'cooks' a little in the acidity of the dressing.

4. Drain the lettuce and pat dry. Add to the sauce and toss gently. Put the tomatoes, anchovies and tuna on top of the lettuce, add the olives and toss just before serving.

 

Salt Cod, Biscay Style (Bacalao a la Viscaina) recipe

information

Salt cod is immensely popular all over Spain and it is cooked in a variety of delicious ways. This particular dish is a classic from the Basque country.

 

ingredients

1 kg (2 lb) Salt cod, soaked in cold water for 24 hours
40 g (1 1/2 oz) 1/3 cup Seasoned flour (flour with salt and pepper to taste)
50 ml (2 fl oz) 1/4 cup Olive oil
2 Large onions, chopped
2 Garlic cloves, crushed
700 g (1 1/2 lb) Canned peeled tomatoes
2 slices White bread, crusts removed
2 Fresh red or green chillis, seeded and chopped
425 g (14 oz) Canned pimientos, drained and cut into strips
3 Tbs Fine dry breadcrumbs
1 Tbs Finely chopped parsley

 

method

1. Drain the salt cod and transfer to a large saucepan. Just cover with cold water. Set the pan over low heat and bring to the boil. Remove the pan from the heat and drain the salt cod. When it is cool enough to handle, remove the skin and bones and cut into 5 cm (2 in) pieces. Coat the fish pieces in the seasoned flour, shaking off any excess and set aside.

2. Heat half the oil in a large, deep frying-pan. Add the onions and garlic and fry until they are soft. Add the tomatoes and can juice and reduce the heat to low. Simmer for 5 minutes.

3. Meanwhile, heat 1 tablespoon of the remaining oil in a small saucepan. Add the bread slices and fry until they are evenly browned. Remove from the heat and cut the bread into small pieces. Stir the bread pieces and chillis into the tomato mixture and simmer for a further 10 minutes.

4. Preheat the oven to moderate 180°C (Gas Mark 4, 350°F).

5. Spread half the tomato mixture over the bottom of a medium baking dish. Cover with the salt cod pieces, then top with the remaining tomato mixture. Arrange the pimi-ento strips over the top.

6. Mix the breadcrumbs and parsley together and sprinkle over the mixture, then pour over the remaining oil. Put the dish into the oven and cook for 15 to 20 minutes, or until the topping is browned.

7. Remove from the heat and serve at once.

 

Sautéed Cauliflower with Garlic (Coliflor Salteado) recipe

ingredients

1.5 kg cauliflower
2 juice of lemons
50 ml garlic-flavoured olive oil
salt and pepper
chopped parsley

 

method

1. Trim away the outer leaves, retaining some of the inner tender leaves; hollow out the stem to a depth of 2 cm, then wash in cold salted water, dividing it into florets

2. Place into boiling salted water containing the lemon juice, reboil, skim and simmer for 8 minutes, keeping the cauliflower firm.

3. Drain well, then lightly Sauté in 50 ml garlic-flavoured olive oil; season with salt and pepper from the mill and serve neatly arranged in a vegetable dish, sprinkled with chopped parsley.

 

Sauted Lamb's Kidneys with Sherry (Rino�es al Jerez) recipe

ingredients

20 halved lamb's kidneys
vinegar
100 g chopped onion
3 chopped cloves of garlic
80 ml olive oil
30 g paprika
75 g breadcrumbs
1 tsp marjoram
100 ml dry sherry
500 ml brown stock
chopped fresh herbs

 

method

1. Soak 20 halved lamb's kidneys in vinegar and water for 1 hour, remove, drain and dry.

2. Fry 100 g chopped onion and 3 chopped cloves of garlic in 80 ml olive oil, add and saute the kidneys, then stir in 30 g paprika, 75 g breadcrumbs and 1 tsp marjoram; when cooked, transfer the kidneys to a serving dish.

3. Add 100 ml dry sherry and 500 ml brown stock to the pan, reduce to a sauce consistency and season.

4. Replace the kidneys in the sauce and serve sprinkled with chopped fresh herbs.

 

Sauteed Chicken Livers recipe

ingredients

3 tablespoons extra virgin olive oil
1 medium onion, finely chopped
2 garlic cloves, crushed
125 g chopped smoked Spanish panceta or smoked bacon lardons
4 sprigs of thyme 250 g chicken livers, trimmed and cut in half
1/4, teaspoon smoked hot paprika (pimenton picante), plus extra for dusting
3 tablespoons manzanilla sherry
2 tablespoons chopped fresh flat leaf parsley
sea salt and freshly ground black pepper

Fried bread

6 slices of white bread, crusts removed, cut into triangles
extra virgin olive oil, for frying

 

method

1. To make the fried bread, heat the olive oil in a large frying pan, add the triangles of bread and fry on both sides until golden. Remove and drain on kitchen paper.

2. Heat 2 tablespoons of the olive oil in a frying pan, add the onion and garlic and fry over low heat for 5 minutes until completely softened but not coloured.

3. Increase the heat, add the panceta and thyme and fry for about 5 minutes until everything is golden. Transfer to a plate.

4. Wipe the pan with kitchen paper. Heat the remaining oil in the pan, then add the chicken livers, paprika, salt and pepper and fry over high heat until golden on both sides and soft in the middle (they will spit, so take care).

5. Transfer to the plate with the onion mixture. Deglaze the pan with the manzanilla until almost evaporated, then return the contents of the plate to the pan. Add the parsley, stir and serve immediately on the fried bread. Dust with a little extra paprika.

 

Sauteed Fillet Steak with Blue Cheese (Filetes con Cabrales) recipe

information

Recipe from Spain

 

ingredients

1.5 kg fillet of beef
100 ml olive oil
4 crushed cloves of garlic
seasoning
croutons
blue cheese

 

method

1. Cut 1.5 kg fillet of beef into 3 mm slices and marinate in 100 ml olive oil, 4 crushed cloves of garlic and seasoning for 30 minutes.

2. Shallow fry the steaks in oil to the desired degree and serve on fried round croutons with slices of blue cheese on top of the steaks.

 

Sauteed Lentils With Mushrooms recipe

information

Lentejas Salteadas Con Setas

 

ingredients

250 g small lentils, rinsed
3 tablespoons extra virgin olive oil
1 onion, finely chopped
1 garlic clove, crushed
25 g butter
100 g small chestnut mushrooms
100 g oyster mushrooms, cut in half if large
3 tablespoons chopped fresh flat leaf parsley
1 teaspoon freshly squeezed lemon juice
fine sea salt and freshly ground black pepper

To serve

6 - 12 slices streaky bacon
leaves from a small bunch of flat leaf parsley, half chopped, the rest left whole

 

method

1. Put the lentils in a saucepan, cover with 1 litre cold water and bring to the boil. Lower the heat and simmer for about 35 minutes or until tender (the time will depend on the age of the lentils). Drain.

2. Heat 2 tablespoons of the oil in a frying pan, add the onion and garlic and fry for about 10 minutes until soft and pale golden.

3. Add the butter, the remaining oil and the mushrooms. Stir-fry until the mushrooms are just cooked. Add the lentils, chopped parsley, lemon juice, salt and pepper and continue to stir until heated through.

4. Meanwhile, grill the bacon until crisp. Serve the lentils topped with the parsley and 1-2 slices of bacon per serving.

Variations To make 2 other classic lentil dishes:
� Add 150 g cubed Spanish panceta instead of the mushrooms.
� Add 4 skinned, deseeded, chopped tomatoes instead of the mushrooms.

 

Sea Bass In Vinaigrette With Capers And Parsley recipe

information

Lubina En Vinagreta Con Alcaparras

 

ingredients

400 ml dry white wine
zest from 1 unwaxed lemon, peeled off in wide strips
zest from 1 unwaxed orange, peeled off in wide strips
3 - 4 large shallots or red onions, finely sliced
a handful of parsley stalks
1 kg sea bass fillets (4 - 8, depending on size)
2 tablespoons white wine vinegar
1/2 teaspoon caster sugar
6 tablespoons virgin olive oil
3 tablespoons capers, drained and rinsed
3 tablespoons fresh flat leaf parsley leaves
coarse sea salt and freshly ground black pepper

 

method

1. Working in 2 batches, put 200 ml of the wine and 250 ml cold water in a shallow pan such as a non-stick frying pan. Add half the strips of lemon and orange zest, 1 of the shallots, half the parsley stalks and salt.

2. Add half the sea bass fillets and slowly bring to a gentle simmer, about 5 minutes. As soon as the liquid starts to bubble, take the pan off the heat and leave for 2 minutes.

3. Transfer the fillets to a serving dish and keep them warm, while you repeat with the second batch, using 200 ml wine, 250 ml cold water, the remaining strips of zest, 1 shallot, the remaining parsley and some salt.

4. Meanwhile soak the remaining shallots in the vinegar for about 3 minutes. Drain off the vinegar into a bowl and use to make the dressing. Reserve the soaked shallots.

5. Add the sugar, salt and pepper to the vinegar and whisk in the olive oil, a little at a time. Mix in the shallots, capers and parsley and pour over the fish fillets while they are still hot. Let cool and eat after 1 - 2 hours.

 

Seafood Stew recipe

information

This makes the most of the delicious and varied fish and shellfish found off Spain's beautiful coastline.

 

ingredients

24 clams or mussels in the shell
3 squid
900 g (2 lb) firm whitefish, filleted into 5 cm (2 inch) pieces
3 medium-sized tomatoes, peeled, seeded and chopped
1/2 green pepper, seeded and chopped
1 small onion, chopped
1 clove garlic, finely chopped
280 ml (1/2 pint) dry white wine
Salt and pepper
140 ml (1/4 pint) olive oil
6 slices French bread
45 ml (3 tbsps) chopped parsley

 

method

1. Scrub the clams or mussels well to remove the beards and barnacles. Discard any shellfish with broken shells or ones that do not close when tapped. Place the mussels or clams in a large saucepan or heatproof casserole, scatter over about half of the vegetables and garlic and spoon over 60 ml (4 tbsps) of the olive oil.

2. To clean the squid, hold the tail section in one hand and the head section in the other to pull the tail away from the head.

3. Cut the tentacles free from the head just above the eyes. Discard the head, entrails and ink sack.

4. Remove the quill from the body of the squid and peel away the reddish-purple outer skin.

5. Slice the tail into strips about 1.25cm (1/2 inch) thick. Cut the tentacles into individual pieces.

6. Scatter the squid and the prepared whitefish over the vegetables in the pan and top with the remaining vegetables. Pour over the white wine and season with salt and pepper. Bring to the boil over high heat and then reduce to simmering. Cover the pan and cook for about 20 minutes or until the clams open, the squid is tender and the fish flakes easily. Discard any clams or mussels that do not open.

7. Heat the remaining olive oil in a frying pan and when hot, add the slices of bread, browning them well on both sides. Drain on paper towels.

8. Place a slice of bread in the bottom of a soup bowl and ladle the fish mixture over the bread. Sprinkle with parsley and serve immediately.

 

Sesame Seed and Aniseed Biscuits [Cookies] (Tortas De Aceite recipe

ingredients

Spicy flavourful biscuits (cookies) filled with sesame seeds and aniseed � Tortas de Aceite.

350 ml (12 fl oz) 1 1/2 cups Vegetable oil
Thinly pared rind of 1/2 lemon
1 Tbs Sesame seeds
1 Tbs Aniseed
125 ml (4 fl oz) 1/2 cup Dry white wine
2 tsp Finely grated lemon rind
2 tsp Finely grated orange rind
125 g (4 oz) 1/2 cup Sugar
575 g (1 1/4 lb) 5 Cups Flour
1 tsp Ground cinnamon
1 tsp Ground cloves
1 tsp Ground ginger
25 g (1 oz) 1/4 cup Flaked almonds

 

method

1. Heat the oil in a saucepan. When it is hot, add the pared lemon rind, sesame seeds and ani-seed and remove the pan from the heat. Set aside and leave to cool. Using a slotted spoon, remove the lemon rind. Pour the oil mixture into a large bowl and add the wine, lemon and orange rind and sugar, beating until all the ingredients are well blended.

2. Sift the flour and spices into a bowl. Gradually add the mixture to the oil mixture, beating with a wooden spoon until they form a stiff dough. Using your hands, lightly knead the dough until it is smooth. Form into a ball and wrap in greaseproof or waxed paper. Set aside at room temperature for 30 minutes.

3. Preheat the oven to fairly hot 200°C (Gas Mark 6, 400°F). Line two large baking sheets with non-stick silicone paper.

4. Remove the paper from the dough and divide the dough into 24 equal pieces. Roll the pieces into small balls and, using the palm of your hand, flatten them into flat round biscuits (cookies), about 1 cm (1/2 in) thick. Arrange the biscuits (cookies) on the prepared sheets and press a few flaked almonds into the top of each one.

5. Put the sheets into the oven and bake for 15 to 20 minutes, or until the biscuits (cookies) are firm to the touch and golden brown around the edges. Remove the sheets from the oven and transfer the biscuits (cookies) to a wire rack to cool. Allow to cool completely before serving.

 

Shallow-Fried Fish Fans (Boquerones Fritos) recipe

ingredients

1.25 kg prepared small fish

 

method

Pass 1.25 kg prepared small fish such as anchovies, sardines, sprats and whitebait through flour, press their tails together to form fan-shapes and carefully shallow fry in olive oil.

Garnish with segments of lemon on serving.

 

Shallow-Fried Prawns with Garlic (Gambas al Ajillo) recipe

ingredients

3 chopped cloves of garlic
salt
75 ml olive oil
1.25 kg cooked and peeled king prawns
segments of lemon

 

method

Fry 3 chopped cloves of garlic and a little salt in 75 ml olive oil, add 1.25 kg cooked and peeled king prawns and toss over to reheat. Garnish with segments of lemon.

 

Spanish baked beans recipe

information

A dish that requires a long cooking time, Spanish baked beans can be left to cook overnight.

 

ingredients

1/4 kg (1/2 lb). salt belly pork, rind and bone removed and soaked overnight
1 onion, peeled and sliced
1 garlic clove, crushed
2 tbsp tomato puree
2 tbsp freshly chopped parsley
2 tsp soft brown sugar
1/4 kg (1/2 lb). haricot beans, soaked overnight
Freshly ground black pepper

 

method

1. Drain the belly pork and rinse under cold running water. Put in the bottom of a deep casserole dish, preferably an earthenware one. Mix together the onion, garlic, tomato puree, parsley and sugar, and put this mixture in a layer on top of the pork.

2. Drain the beans and rinse under cold running water. Add to the casserole. Sprinkle with plenty of pepper and stir in enough water to cover.

3. Cover the casserole with a lid and bake in a very cool oven (140°C/275°F or Gas Mark 1) for 5 hours or until the beans are tender.

4. Check the water level occasionally, adding a little more water if the casserole becomes too dry. If you want to leave the beans to cook overnight, put into an even cooler oven (100-125°C/225-250°F or Gas Mark 1/4 - 1/2).

5. When cooked, remove the belly pork from the casserole and chop into bite-sized pieces. Stir back into the casserole and adjust seasoning before serving.

 

Spanish caramel custards recipe

information

Always use a heavy-based saucepan for making caramel as it will give an even spread of heat and help prevent burning. Do not take your eyes off the caramel once it begins to turn brown as it burns very easily.

 

Custard

1 orange
600 ml (1 pint) milk
4 eggs
75 g (3 oz) caster sugar

Caramel

6 tablespoons granulated sugar
6 tablespoons water

 

method

1. Heat the oven to l50°C/300°F/Gas2.

2. Wash and dry the orange, then pare off the rind with a potato peeler.

3. Place the orange rind and milk in a saucepan and allow to infuse over low heat. This means bringing the milk to the boil slowly and allowing it to stand for 10 minutes.

4. Beat the eggs and sugar together in a bowl and strain over the milk. Beat lightly to mix.

5. Half fill a roasting tin with warm water and place in the oven.

6. To make the caramel: put the sugar and water in a saucepan. Heat slowly until the sugar has dissolved, then boil steadily without stirring until the sugar turns a pale golden brown.

7. Pour caramel into individual souffle dishes or a 15 cm/6 inch diameter souffle dish. Leave for about 2 minutes to set.

8. Remove roasting tin from the oven.

9. Strain the egg and milk mixture on to the caramel in the moulds and place in the roasting tin. Replace in the oven and cook until the custard is set - about 40 minutes to an hour.

10. Cool for at least 3 hours, then chill in the refrigerator.

11. Remove the pith from the orange with a sharp knife and divide the flesh into segments.

12. Turn the custards on to a plate and arrange the orange segments on top or around the plate.

 

Spanish Chicken (Pollo a la Espanola) recipe

ingredients

50 ml (2 fl oz) 1/4 cup Olive oil
2 kg (4 lb) Chicken, cut into 8 serving pieces
2 Medium onions, thinly sliced
1 Garlic cloves, crushed
1 Large red pepper, pith and seeds removed and chopped
425 g (14 oz) Canned artichoke hearts, drained
450 ml (15 fl oz) 2 cups Chicken stock
Salt and pepper to taste
1/4 tsp Cayenne pepper
1/2 tsp Saffron threads, soaked in 1 Tbs water
16 Stuffed olives, halved
25 g (1 oz) 2 Tbs Beurre manie (one part butter and two parts flour blended)

 

method

1. Preheat the oven to moderate 180°C (Gas Mark 4, 35°°F).

2. Heat the oil in a large, deep frying-pan. Add the chicken pieces and fry until they are evenly browned. Using tongs, transfer the pieces, as they brown, to a large flameproof casserole.

3. Add the onions, garlic and pepper to the pan and fry until they are soft. Add the artichoke hearts and fry for a further 2 minutes. Pour over the stock and stir in the seasoning, cayenne and saffron mixture. Bring to the boil, stirring occasionally. Pour the mixture over the chicken pieces.

4. Put the casserole into the oven and cook for 1 hour, or until the chicken pieces are cooked through and tender. Remove from the oven and transfer the chicken pieces to a warmed serving dish. Keep hot while you finish the sauce.

5. Add the olives to the casserole and place over moderate heat. Bring to the boil, stirring occasionally. Stir in the beurre manie, a little at a time, until the sauce has thickened and is smooth.

6. Pour the sauce over the chicken pieces and serve at once.

 

Spanish Fish Soup recipe

information

Spanish fish soup is a combination of four common fish products; monkfish, sea bass, hake and mussels.

 

ingredients

8 oz (225 g) monkfish fillet
8 oz (225 g) sea bass fillet, skinned
8 oz (225 g) hake steak, skinned and boned
1 tbsp (15 ml) olive oil
3 onions, finely chopped
2 garlic cloves, crushed
2 level tbsp plain flour (All purpose)
1 tsp (5 ml) chopped parsley
1 tbsp (15 ml) vinegar
1 bay leaf
450 g (l lb) mussels
salt and pepper
croutons to garnish

 

method

1. Cut the monkfish, sea bass and hake into small pieces and put into a large saucepan with the oil, onions, garlic, flour, parsley, vinegar and bay leaf. Cover and marinate for 30 minutes at room temperature.

2. Meanwhile, wash, scrape and beard the mussels.

3. Add 1 litre (1 3/4 pints) water to the fish in the pan, with salt and pepper to taste.

4. Bring to the boil, lower the heat and simmer for 15 minutes.

5. Add the mussels and simmer for 5 minutes or until open. Remove any mussels that remain shut, together with the bay leaf.

6. Using a slotted spoon, ladle a few pieces of fish and several mussels into each individual soup bowl, top with broth and garnish with croutons.

7. Serve at once.

 

Spanish Flatbread recipe

information

Coca Mallorquina A coca is an open empanada, a bit like a pizza, that originates in Catalonia and the Balearics. It is cooked in communal outdoor stone or brick ovens. There are also thicker, sweet versions, with egg-enriched dough - good for breakfast or mid-morning snacks, and popular on particular saints' days

 

ingredients

A coca is an open empanada, a bit like a pizza, that originates in Catalonia and the Balearics. It is cooked in communal outdoor stone or brick ovens. There are also thicker, sweet versions, with egg-enriched dough - good for breakfast or mid-morning snac

300 g strong white bread flour, plus extra for kneading
1 sachet easy-blend dried yeast
a pinch of sugar
1 1/2 teaspoons fine sea salt
2 teaspoons olive oil
Topping
2 garlic cloves, crushed to a paste with salt
4 large tomatoes, core cut out with a small sharp knife and the flesh very finely sliced
2 courgettes, finely sliced on a mandolin
4 tablespoons pine nuts
5 tablespoons extra virgin olive oil
16 black olives
sea salt and freshly ground black pepper
1 - 2 baking sheets, oiled

 

method

1. Put the flour in a bowl and mix in the yeast, sugar and salt. Make a hollow in the centre.

2. Put 250 ml hand-hot water in a bowl and mix in the oil. Pour into the hollow in the flour, then mix with your hands until the dough comes away from the bowl. If it seems too dry, add a little more water, about 1 tablespoon. Transfer to a lightly floured surface and knead for 5 minutes until smooth.

3. Put the ball of dough in an oiled bowl, cover with oiled clingfilm and set aside in a warm place for about 1 hour or until doubled in size.

4. Using a knife, cut half the dough out of the bowl and re-cover the bowl. Put the dough on a lightly floured work surface and knead to a flattened ball. Using a floured rolling pin, roll out to a rectangle about 30 x 20 cm x 5 mm thick. Transfer to an oiled baking sheet and roll up the edge a little to make a border.

5. To make the topping, mix the crushed garlic with 1 tablespoon of oil and smear half the mixture over the dough. Put half the tomato and courgette slices on top, sprinkle with half the pine nuts, salt and pepper, then drizzle with 2 tablespoons of the olive oil.

6. Bake in a preheated oven at 220°C (425°F) Gas 7 for 10 minutes. Dot with half the olives and return to the oven for about 5 minutes or until golden and cooked.

7. Repeat with the other piece of dough and the remaining topping ingredients.

 

Spanish Fruit Salad recipe

information

Macedonia De Frutas

 

ingredients

about 1 kg mixed fresh fruit
sweet sherry, to taste

 

method

1. Cut melons into pieces, stone fruits such as apricots and peaches into wedges, and grapes or strawberries in half.

2. Sprinkle over enough sweet sherry to flavour and moisten.

3. Set aside for about 30 minutes to macerate, then serve

 

Spanish Gazpacho Soup recipe

information

There are more than thirty variations of gazpacho, only some of which are the familiar raw, cold, tomato-based mixture. This version is typical of Andalusia in the hot south. Originally, it was a peasant dish that made use of the three basic ingredients much revered in Spain - oil, water and bread (in Arabic, gazpacho means 'soaked bread'). Other ingredients were added according to what was available. If you chill it, put it in a container with a tight-fitting lid so the flavours don't mingle with anything else in the refrigerator.

 

ingredients

1 large sweet Spanish onion, finely chopped
1 1/2 teaspoons caster sugar
4 tablespoons white wine vinegar
1 large red pepper, peeled with a vegetable peeler and coarsely chopped
1 large green pepper, peeled with a vegetable peeler and coarsely chopped
3 slices country-style bread, with crusts, about 100 g
3 garlic cloves, crushed
2.5 kg ripe tomatoes, skinned
12 cm cucumber, peeled and coarsely chopped
6 tablespoons virgin olive oil
fine sea salt
a splash of Tabasco (optional)
ice (optional)

Garnishes

6 cm cucumber, unpeeled, finely chopped
1 cm bread croutons, sauteed in olive oil infused with garlic
2 ripe tomatoes, finely chopped

 

method

1. Put one-quarter of the chopped onion in a small bowl and add % teaspoon of the sugar, 1/2 teaspoon vinegar and 3 tablespoons cold water and set aside. Reserve one-quarter of the prepared red and green peppers and put in small bowls. These small bowls will be served as garnishes at the end.

2. To make the other garnishes, put the unpeeled chopped cucumber, croutons and chopped tomatoes in separate small bowls and set aside.

3. To make the gazpacho, put the bread, garlic and remaining sugar in a flat dish, sprinkle with the remaining vinegar and 250 ml cold water and let soak.

4. Cut the skinned tomatoes in half and cut out the hard core. Put a sieve over a bowl and deseed the tomatoes into the sieve. Push the seeds with a ladle to extract all the juices. Put the juices in a blender and discard the seeds. Add the soaked bread mixture and half the tomatoes. Blend until smooth and pour into a bowl.

5. Put the remaining tomatoes, the remaining onion and 100 ml iced water in the blender. Pulse 8 times to get a medium chunky effect, then pour into the bowl.

6. Put the remaining chopped peppers, coarsely chopped cucumber, oil, salt and 150 ml iced water in the blender and pulse 8 times. Add to the bowl and stir in Tabasco, if using. Chill for up to 2 hours.

7. If you like ice added, serve with crushed ice cubes. Put the bowls of garnishes on the table for guests to scatter over the gazpacho.

 

 

Spanish Ham and Turnip Stew (Jamon Con Nabos) recipe

information

Serrano ham is the traditional ingredient for this warming Spanish stew, hut if it is not available any other smoked ham or, in fact, any cooked ham, may be substituted.

 

ingredients

50 ml (2 fl oz) 1/4 cup Vegetable oil
1 Onion, chopped
1 Garlic clove, chopped
1/2 kg (1 lb) Serrano ham, coarsely chopped
1 Tbs Flour
600 ml (1 pint) 2 1/2 cups Water
Salt and pepper to taste
1 Bay leaf
1 Tbs Chopped parsley
1/2 kg (1 lb) Turnips, diced

 

method

1. Heat the oil in a large saucepan. Add the onion and garlic and fry until they are soft. Add the ham and fry for a further 5 minutes, stirring frequently. Stir in the flour until it forms a smooth paste. Fry for 2 minutes, stirring constantly.

2. Add all of the remaining ingredients and bring to the boil. Reduce the heat to low, cover the pan and simmer for 1 1/2 hours, or until the turnips are cooked and tender.

3. Transfer the mixture to a warmed serving dish. Remove and discard the bay leaf and serve at once.

 

Spanish Prawns recipe

ingredients

450 g/1 lb whole cooked prawns
1 garlic clove, crushed
75 ml (5 tbsp) olive oil
1 small bunch of chives, snipped
2 tbsp (30 ml) dry sherry
salt and pepper
chives to garnish

 

method

1. Heat the oil in a large frying pan. Stir in the garlic and chives. Add the prawns and sherry, with salt and pepper to taste.

2. Cover the pan and cook over moderate heat for 3-5 minutes, turning the prawns over once. Serve in small bowls, garnished with chives, with crusty French bread, if liked.

 

Spanish Spicy Potatoes recipe

ingredients

Spicy potatoes, patatas picantes, are among the most popular tapas dishes in Spain, where they are sometimes described as patatas bravas (wild potatoes).

225 g (8 oz) small new potatoes
15 ml (1 tbsp) olive oil
5 ml (1 tsp) paprika
5 ml (1 tsp) chilli powder
2.5 ml (1/2 tsp) ground cumin
2.5 ml (1/2 tsp) salt
flat leaf parsley, to garnish

 

method

1. Preheat the oven to 200°C/400°F/ Gas 6. Prick the skin of each potato in several places with a fork, then place them in a bowl.

2. Add the olive oil, paprika, chilli, cumin and salt and toss well.

3. Transfer the potatoes to a roasting tin and bake for 40 minutes.

4. During cooking, remove the potatoes from the oven and turn occasionally, until tender. Serve hot, garnished with flat leaf parsley.

This dish is delicious served with tomato sauce or Fiery Salsa - provide small forks for dipping.

 

Spanish Stuffed Green Chillis #1 (Chiles Rellenos) recipe

information

Green, California-type chillis are often stuffed in Mexico, and with a variety of different materials. Picadillo for instance, Frijoles Refritos or, as here, simple sticks of cheese. The sauce is traditional to the dish but can he omitted if you prefer.

 

ingredients

2 x 200 g (7 oz) Canned California green chillis
175 g (6 oz) Cheddar or jack cheese, cut into strips short enough to fit into the chillis
50 g (2 oz) 1 cup Seasoned flour (flour with salt and pepper to taste)
Sufficient vegetable oil for deep-frying
300 ml (10 fl oz) 1 1/4 cups Salsa de Chile Rojo (red chilli sauce)

for the coating

3 Eggs, separated
1 Tbs Water
3 Tbs Cornflour (cornstarch)

 

method

1. Drain the chillis and gently cut a slit halfway down the side of each one. Remove any seeds and membrane and rinse under cold running water. Insert the cheese piece, then coat in the seasoned flour, shaking off any excess.

2. To make the coating, beat the yolks, water and cornflour (cornstarch) together until they are well blended. Beat the egg whites until they form stiff peaks. Fold into the egg yolk mixture.

3. Fill a large saucepan one-third full with oil and heat until it reaches 185°C (360°F) on a deep-fat thermometer, or until a small cube of stale bread dropped into the oil turns golden in 50 seconds. Dip the chillis in the batter to coat them thoroughly and place them one by one in the hot oil (use a saucer to slide them in if necessary). Fry for 3 to 4 minutes, or until the coating is puffed up and lightly browned. Remove from the oil and drain on kitchen towels.

4. Transfer the cooked chillis to a warmed serving dish and pour over the sauce. Serve at once.

 

Spanish Veal Escalopes with Orange and Sherry Sauce recipe

ingredients

4 Veal escalopes, pounded thin
Salt and pepper to taste
4 slices Lean smoked ham
50 ml (2 fl oz) 1/4 cup Olive oil
1 Onion, sliced
1 tsp Grated orange rind
175 ml (6 fl oz) 3/4 cup Orange juice
125 ml (4 fl oz) 1/2 cup Dry sherry
2 tsp Cornflour (cornstarch), blended with 2 Tbs water

 

method

1. Rub the escalopes with salt and pepper. Lay the ham slices over the escalopes, trimming to fit if necessary. Roll up Swiss (jelly) roll style, securing with wooden cocktail sticks or thread.

2. Heat the oil in a large frying-pan. Add the rolls and fry until they are evenly browned. Using a slotted spoon, transfer the rolls to a plate.

3. Add the onion to the pan and fry until it is soft. Stir in the orange rind, juice and sherry and bring to the boil. Reduce the heat to low and return the rolls to the pan. Simmer for 15 to 20 minutes, turning the rolls in the sauce occasionally, or until the meat is cooked through and tender.

4. Transfer the rolls to a warmed serving dish and keep hot while you finish the sauce.

5. Stir the cornflour (cornstarch) mixture into the pan liquid and cook, stirring constantly, until it thickens and is smooth. Pour over the rolls and serve at once.

 

Spicy Chick-Peas (Garbanzos a la Mexicana) recipe

ingredients

27S g (10 oz) 1 2/3 cups Dried chick-peas, soaked overnight in cold water and drained
1 1/2 tsp Salt
6 slices Streaky (fatty) bacon, diced
1 Large onion, roughly chopped
1 Garlic clove, crushed
1 Small red pepper, pith and seeds removed and chopped
1/4 tsp Black pepper
1 Small dried hot red chilli, crumbled
1/2 tsp Dried oregano
150 g (5 oz) Canned tomato sauce (not ketchup)

 

method

1. Put the chick-peas and 1 teaspoon of salt into a saucepan and pour over enough water just to cover. Set over moderately high heat and bring to the boil. Reduce the heat to low and simmer for 1 hour, or until the chick-peas are cooked and tender. Drain the chick-peas and set aside.

2. Fry the bacon in a medium, heavy-based saucepan until it is crisp and has rendered all of its fat. Add the onion, garlic and pepper and fry until they are soft. Stir in the remaining salt, the pepper, chilli, oregano, tomato sauce and chick-peas. Bring to the boil and reduce the heat to low. Simmer for 10 minutes, stirring occasionally.

3. Transfer the mixture to a warmed serving dish and serve at once.

 

Spicy Chicken Empanada recipe

information

Empanada Gallega There are many methods and combinations of ingredients used to make masa de empanada, the dough for covered pies. This version is from Galicia in north-west Spain - in other regions, such pies are called pasteles.

 

ingredients

2 tablespoons olive oil
1 large onion, finely chopped
2 garlic cloves, crushed
500 g skinless chicken breast, cut into 2.5 cm pieces
4 tablespoons dry white wine
3 tomatoes, skinned and chopped, reserving any juices
125 g chorizo, cut into thick slices
about 3 tablespoons chopped fresh oregano
1/2 teaspoon hot paprika (pimenton picante)
4 roasted red piquillo peppers, from a jar, coarsely chopped
2 tablespoons chopped fresh flat leaf parsley
4 hard-boiled eggs, shelled
coarse sea salt and freshly ground black pepper

Pastry

450 g plain flour, plus extra for kneading
75 g fine cornmeal
1 sachet fast-action dried yeast
11/2 teaspoons fine sea salt
3 tablespoons butter or lard
200 ml milk
2 eggs
1 egg, beaten with 1 tablespoon water, for glazing
a baking tin with shallow sides, 32 x 22 cm, greased
kitchen foil (optional)

 

method

1. Heat the oil in a flameproof casserole, add the onion and garlic and fry over medium heat for 5 minutes until softened but not coloured. Increase the heat and stir in the chicken, moving it around until it turns opaque. Add the wine, the tomatoes and their juices and cook until the sauce starts to thicken and the chicken has almost cooked.

2. Stir in the chorizo, oregano and paprika and season with salt and pepper. Transfer to a bowl and let the mixture cool completely.

3. To make the pastry, mix the flour, cornmeal, yeast and salt in a bowl. Put the butter and milk in a saucepan and heat until the butter has melted. When the milk has cooled a little to lukewarm, beat the 2 eggs in a bowl and stir in the milk.

4. Make a hollow in the flour and pour in the milk mixture. Mix with your hands to bring together into a ball. Transfer to a floured work surface and knead for about 5 minutes or until smooth and elastic. Put the dough in a lightly oiled bowl, cover with oiled clingfilm and set aside in a warm place until almost doubled in size.

5. Cut the dough in half and cover one piece. Roll out the other piece to the size of the baking tin, leaving a 2 cm overhang all round. Put into the tin and press into the angles. Stir the peppers and parsley into the cold filling, then spoon it evenly over the dough. Cut the hard-boiled eggs in half lengthways and nestle them into the filling.

6. Roll out the rest of the dough to fit the tin and carefully drape over the top. Brush egg wash around the edges of the overhanging pastry. Bring the pastry overhang up over the top pastry and crimp a little to seal.

7. Brush all over with the remaining egg wash, make a few slits in the top with a knife or scissors and bake in a preheated oven at 180°C (350°F) Gas 4 for 30 minutes until golden and cooked (if over-browning, cover with foil).

8. Serve hot or cold, cut into squares.

 

Squid in its own Ink (Calamares En Su Tinta) recipe

ingredients

75 ml (3 fl oz) 3/8 cup Olive oil
1 1/2 kg (3 lb) Squid, cleaned thoroughly and cut into 1 cm (1/2 in) pieces (ink sacs reserved)
1 Medium onion, finely chopped
2 Garlic cloves, crushed
1 Tbs Chopped parsley
1/8 tsp Ground mace
Salt and pepper to taste
250 ml (8 fl oz) 1 cup Cold water
2 Tbs Flour

 

method

1. Heat the oil in a large saucepan. Add the squid, onion, garlic and parsley and fry until they are lightly browned. Add the mace and seasoning and reduce the heat to low. Cover and simmer for 20 minutes.

2. Meanwhile, mash the ink sacs through a strainer set over a bowl to extract the ink. Pour over the water and mash again. Using a whisk, beat in the flour until the ink and water mixture is smooth.

3. Pour the sauce over the squid mixture and bring to the boil, stirring constantly. Reduce the heat to very low, cover and simmer for 5 minutes, stirring occasionally. Remove the pan from the heat and set aside, covered, for 5 minutes.

4. Transfer the mixture to a large, warmed serving dish.

5. Serve at once.

 

St James's Cake recipe

information

Tarta De Santiago Named after the patron saint of Spain, this cake is common in Galicia, where there is a shrine to St James (lago) in Santiago de Compostella. It is traditionally adorned with a stencil pattern of his sword using icing sugar. It is a flourless, butterless cake with whole almonds still in their skins, finely ground. You must use a coffee grinder or spice grinder - an ordinary food processor will not grind them finely enough. Alternatively, you can use ordinary ground almonds, but the flavour and colour will be different.

 

ingredients

250 g whole almonds, with skins
6 large eggs, separated
200 g caster sugar
a large pinch of ground cinnamon
icing sugar, for dusting
butter, for greasing
fine sea salt
24 cm deep springform cake tin, greased with butter and base-lined (slash the paper so it reaches 3 cm up the sides)

 

method

1. Using a clean coffee grinder, grind the almonds until fine, with no lumps.

2. Put the egg whites and a pinch of salt in a bowl and whisk until soft peaks form. Whisk in half the sugar, 1 tablespoon at a time, to stabilize the whites.

3. Whisk the yolks with the remaining sugar and cinnamon until thick and the volume has increased. The mixture should leave a trail when you raise the whisk from the bowl.

4. Fold the ground almonds into the egg yolk mixture. Fold in a little of the whites to loosen the mixture, then fold in the remainder. Spoon into the tin and bake in a preheated oven at 180°C (350°F) Gas 4 for about 45 minutes until cooked, golden and firm but springy. Check after 35 minutes - if it is over-browning, cover with greaseproof paper and continue baking.

5. Remove from the oven and let cool in the tin on a wire rack for 10 minutes then unmould onto the rack to cool completely. Dust with icing sugar using a stencil of St James's sword if you wish.

 

 

Stuffed Calamares recipe

information

Calamares Rellenos

 

ingredients

5 tablespoons extra virgin olive oil 1 medium onion, finely chopped
16 ready prepared baby squid with tentacles, about 7 cm long (see note)
50 g chorizo, finely chopped
1/2 teaspoon chilli flakes
70 g pine nuts
2 garlic cloves, finely chopped
2 tablespoons chopped
fresh flat leaf parsley, plus extra coarsely chopped, to serve
175 ml measured fresh breadcrumbs

Tomato sauce

2 tablespoons extra virgin olive oil
1 onion, finely chopped
1 garlic clove, finely chopped
1/2 teaspoon sugar
6 medium tomatoes, skinned, deseeded and finely chopped (retain any juices)

 

method

1. Heat 3 tablespoons of the oil in a frying pan, add the onion and fry until soft and pale golden. Add the chopped tentacles and fry until pale. Add the chorizo and fry until the fat runs out into the onion. Stir in the chile flakes.
Toast the pine nuts in a dry frying pan for a minute or so until golden. Take care, because they will burn easily. Transfer to a plate to cool.

2. Meanwhile, put the garlic, parsley, the breadcrumbs and half the pine nuts in a processor and pulse until fine. Add to the pan and let cool.

3. To make the tomato sauce, heat the oil in a flameproof casserole dish, add the onion and garlic and fry until pale gold. Increase the heat, add the sugar and the tomatoes with their juice, then simmer for a few minutes.

4. Stuff the squid with the cold mixture and close with a cocktail stick. Heat the remaining oil in a frying pan, add the stuffed squid and fry on both sides until pale golden, about 2 minutes on each side. Add to the casserole dish and cook in a preheated oven at 190°C (375°F) Gas 5 for 15 minutes.

5. Remove from the oven, sprinkle with parsley and remaining toasted pine nuts and serve.

Note If you have to clean the squid yourself, first pull off the tentacles. Rinse out the bodies and discard the stiff transparent quill if any. Cut the tentacles away from the head, and discard the head. Chop the tentacles into small pieces.

 

Stuffed Chicken, Andalusian-Style (Pollo Relleno) recipe

ingredients

2 kg (4 lb) Chicken
50 g (2 oz) 4 Tbs Butter
1 Tbs Olive oil
1 Large onion
1 Bouquet garni
1 Tbs Flour
2 Tbs Salt and pepper to taste Tomato puree (paste)
125 ml (4 fl oz) 1/2 cup Dry white wine

for the stuffing

125 g (4 oz) 1/2 cups Cooked rice
125 g (4 oz) Cooked ham, diced
2 tsp Paprika
1 tsp Salt

for the garnish

2 Tbs Vegetable oil
1 Large onion, thinly sliced into rings
2 Green peppers, pith and seeds removed and sliced into rings
1/2 kg (1 lb) Tomatoes, blanched, peeled and chopped
Salt and pepper to taste

 

method

1. Rub the chicken inside and out with kitchen towels. Mix all of the stuffing ingredients together and spoon into the cavity. Close the cavity with a skewer or a trussing needle and thread.

2. Melt the butter with the oil in a large, heavy-based saucepan. Add the chicken and fry until it is evenly browned. Add the onion and bouquet garni and reduce the heat to low. Cover and simmer the chicken for about 1 to 1 1/4 hours, or until it is cooked through and tender.

3. Meanwhile, to make the garnish, heat the oil in a large frying-pan. Add the onion and fry until it is soft. Add all of the remainin ingredients and cook gently until they are soft. Remove from the heat and keep hot.

4. Remove the chicken from the pan an arrange it on a large, warmed serving dish Discard the onion and bouquet garni. Bring the pan juices to the boil, then sprinkle over the flour, stirring constantly. Stir in the tomato puree (paste), seasoning and wine an bring to the boil. Cook, stirring constantly for 2 to 3 minutes, or until the sauce thickens and is smooth.

5. Arrange the garnish around the chicken then pour over the sauce. Serve at once.

 

Stuffed Courgettes [Zucchini] Mexican Style (Zapellitos Rell recipe

ingredients

Zapellitos Rellenos are courgettes {zucchini) stuffed with a mixture of cheese, breadcrumbs, garlic and basil.

6 Courgettes (zucchini)
1 Garlic clove, crushed
125 g (4 oz) 1 1/3 cups Dry breadcrumbs
1 Tbs Chopped fresh basil
175 g (6 oz) 1 1/2 cups Fontina, Cheddar or jack cheese, grated
Salt and pepper to taste
2 Eggs, lightly beaten
50 g (2 oz) 4 Tbs Butter, melted

 

method

1. Cut the courgettes (zucchini) in half lengthways and carefully hollow out the flesh to within 1/2 cm (1/4 in) of the skin. Set the shells aside.

2. Chop the flesh, then press with the back of a wooden spoon to extract as much juice as possible and drain it away. Set the flesh aside.

3. Preheat the oven to fairly hot 2oo°C (Gas Mark 6, 400°F).

4. Combine the courgette (zucchini) flesh, garlic, breadcrumbs, basil, cheese, seasoning, eggs and half the melted butter until they are thoroughly blended.

5. Arrange the courgette (zucchini) shells, skin side down, in a well-greased shallow baking dish. Stuff with the breadcrumb mixture and pour over the remaining melted butter. Put the dish into the oven and bake for 20 to 30 minutes, or until the top is brown and bubbling.

6. Remove the dish from the oven and serve at once.

 

Stuffed Eggs with Shrimps (Huevos Rellenos de Gambas) recipe

ingredients

sieved yolks of 10 hard-boiled eggs
100 g chopped shrimps
50 g lightly sauteed chopped onion
melted butter
chopped fresh herbs

 

method

1. Combine the sieved yolks of 10 hard-boiled eggs with 100 g chopped shrimps and 50 g lightly sauteed chopped onion.

2. Fill the whites with the mixture and place into a buttered dish.

3. Coat with chicken veloute and sprinkle with melted butter and chopped fresh herbs.

 

 

Stuffed Figs (Figos Rellenos) recipe

information

These delicious little sweetmeats are eloquent testimony to the North African influence on Spanish cuisine. They are usually eaten after the meal, perhaps with coffee or tea.

 

ingredients

24 Dried figs, stalks removed
125 g (4 oz) 2/3 cup Ground almonds
50 g (2 oz) 1/3 cup Sultanas or seedless raisins
25 g (1 oz) 1 square Dark cooking (semi-sweet) chocolate, grated
3 Tbs Orange-flavoured liqueur
24 Whole blanched almonds, toasted

 

method

1. Preheat the oven to moderate 180°C (Gas Mark 4, 350°F).

2. Holding a fig in one hand, push your thumb into the hole at the top and rotate the fig so that the centre becomes hollowed out. Combine the ground almonds, sultanas or raisins, chocolate and liqueur.

3. Using one teaspoonful at a time, fill the hollowed figs with the almond mixture. When the figs are full, gently press the tops together with your fingertips.

4. Arrange the figs, open end up, in a 23 cm (9 in) round baking pan or shallow casserole. Put the pan or casserole into the oven and bake for 10 minutes, or until the tops of the figs open a little. Remove the figs from the oven. Insert a whole almond halfway into the hole in each fig.

5. Set the stuffed figs aside to cool completely before serving.

 

Stuffed Peppers with Walnut Cream Sauce (Chiles En Nogada) recipe

information

This exotic dish is traditionally served in Mexico on Independence Day {September 15) because its main ingredients echo the colours of the Mexican flag. In Mexico, California green chillis are used {they can be obtained outside Mexico in cans if they are not available fresh), but green peppers can be substituted, as here, for a more substantial dish.

 

ingredients

4 Large firm green peppers
2 Tbs Vegetable oil
1 Onion, finely chopped
1 Garlic clove, crushed
225 g (8 oz) Canned peeled tomatoes, drained and chopped
1/2 kg (1 lb) Minced (ground) beef
3 Tbs Seedless raisins
1/2 tsp Ground cinnamon
1/2 tsp Ground cloves
Salt and pepper to taste

for the sauce

250 ml (8 fl oz) 1 cup Single (light) cream
125 g (4 oz) 1 cup Walnuts, shelled and ground
1 TbsGround almonds
Salt and pepper to taste
50 g (2 oz) 1/3 cup Pomegranate seeds

 

method

1. Cut the tops from the peppers and carefully scoop out the pith and seeds, leaving the peppers whole. Cook them in boiling water for 5 minutes, drain and set aside.

2. Heat the oil in a saucepan. Add the onion and garlic and fry until they are soft. Add the tomatoes and bring to the boil. Stir in the meat until it loses its pinkness. Stir in the raisins, cinnamon, cloves and seasoning and bring to the boil. Reduce the heat to low and simmer the mixture for 10 minutes, or until it is thick and rich.

3. Preheat the oven to moderate 180°C (Gas Mark 4, 350°F).

4. Carefully spoon the meat mixture into the green peppers and arrange the peppers in a shallow, well-greased baking dish. Put the dish into the oven and cook for 30 minutes.

5. Meanwhile, to make the sauce, put the cream, walnuts, almonds and seasoning into a small saucepan. Simmer gently, stirring constantly, until it is hot but not boiling and has thickened.

6. Remove the dish from the oven and transfer the peppers to a warmed serving dish. Pour over the sauce and scatter over the pomegranate seeds. Serve at once.

 

Stuffed Peppers, Yucatan Style (Chiles Rellenos) recipe

ingredients

4 Large green or red peppers
50 ml (2 fl oz) 1/4 cup Olive oil
2Medium onions, diced
2 Garlic cloves, crushed
2 Dried small hot red chillis, crumbled
1/2 kg (1 lb) Minced (ground) beef
1 tsp Dried oregano
1 tsp Salt
2 Bay leaves
1/2 tsp Tabasco sauce
2 Tbs Flour
250 ml (8 fl oz) 1 cup Beef stock
3 Tbs Tomato puree (paste)

for the sauce

225 g (8 oz) 1 cup Cream cheese
125 ml (4 fl oz) 1/2 cup Single (light) cream
1 tsp Salt
1/4 tsp Cayenne pepper
75 g (3 oz) 1/2 cup Seedless raisins

 

method

1. Cut the tops from the peppers and carefully scoop out the pith and seeds, leaving the peppers whole.

2. Set aside. Remove and discard the stems from the tops and chop the flesh into small dice.

3. Heat the oil in a saucepan. Add the onions, garlic, chillis and diced pepper and fry until the are soft. Add the meat, oregano, salt, bay leaves and Tabasco and fry until the meat loses its pinkness. Stir in the flour, stock, tomato puree (paste) and bring to the boil. Reduce the heat to low, cover the pan and simmer for 30 minutes, stirring occasionally.

4. Preheat the oven to moderate 180°C (Gas Mark 4, 350°F).

5. Remove and discard the bay leaves from the beef mixture. Carefully spoon the mixture into the peppers and arrange the peppers in a shallow, well-greased baking dish. Put the dish into the oven and bake for 40 minutes.

6. Meanwhile, prepare the sauce. Put the cream cheese, cream, salt and cayenne into a small saucepan and simmer gently until the mixture is smooth, stirring constantly. Stir in the seedless raisins and simmer until the sauce is hot but not boiling. Remove from the heat. Pour the sauce over the peppers and cook for a further 15 minutes, or until the sauce is bubbling. Remove from the oven and serve at once.

 

Stuffed Pork Loin (Lomo De Cerdo Relleno) recipe

information

Ask your butcher to prepare the pork loin ready for stuffing. To prepare it yourself, see the note below. Serve with a light, juicy red from Rioja.

 

ingredients

about 75 g blanched almonds
3 tablespoons olive oil
1 medium onion, chopped
1 garlic clove, crushed
50 g cubed Spanish panceta, pancetta cubetti or bacon lardons
200 g salchicha sausages or any good spicy fresh pork sausage, skins removed
1 1/2 tablespoons finely chopped fresh flat leaf parsley
1 kg loin of pork, without rind 200 ml dry white wine
coarse sea salt and freshly ground black pepper

 

method

1. Put the almonds in a dry frying pan and cook over gentle heat, shaking the pan, until lightly golden. Take care, because they burn easily. Tip onto a plate, let cool, then chop finely.

2. Heat 2 tablespoons of the oil in a frying pan, add the onion and garlic and fry for about 5 minutes until softened but not coloured. Transfer to a plate and let cool. Wipe out the pan, add the panceta, fry without oil until golden, then add to the onions.

3. When the onion mixture is cool, put it in a bowl with the sausage meat, toasted almonds and parsley, season with salt and pepper and mix well.

4. Open out the pork, sprinkle with salt and pepper, cover and set aside for 30 minutes.
Spread the stuffing all over the inside surface of the pork, leaving a 2 cm border all around. Roll up and tie with kitchen string at 2 cm intervals. Season the outside with salt and pepper.

5. Heat the remaining oil in a heatproof casserole, add the pork and fry on all sides until golden. Add the wine and bring to the boil. Transfer the casserole to a preheated oven at 230°C (450°F) Gas 8 and cook uncovered for 20 minutes.

6. Reduce the heat to 180°C (350°F) Gas 4, cover the casserole and cook for another 20 minutes for each 500 g in weight. Uncover for the last 10 minutes. Let the meat rest for 10 -15 minutes, then slice thickly and serve.

Note To prepare the loin ready for stuffing, put the pork loin, flesh side down, on a cutting board - the loin should be at right angles to yourself. Using a long knife, make an incision about 2 cm deep the length of the loin. Roll back the edge and continue cutting lengthways keeping a 2 cm thickness. Follow the line of the circle, folding back the meat so it lies flat on the board. You will have a flat piece of meat, ready to spread with the stuffing.

 

Stuffed Tomato with Pine-nuts (Tomates Rellenos con Pinones) recipe

ingredients

50 g pine-nuts
100 g chopped onion
2 cloves of chopped garlic
100 g diced tomato flesh
25 g chopped oregano
seasoning
500 g breadcrumbs
10 x 75 g tomatoes

 

method

1. Lightly fry 50 g pine-nuts in a little olive oil, add 100 g chopped onion, 2 cloves of chopped garlic, 100 g diced tomato flesh, 25 g chopped oregano and seasoning, then stir in 500 g breadcrumbs.

2. Fill the centres of 10 x 75 g tomatoes, sprinkle with oil and bake in the oven at 180°C for 5 minutes.

 

Stuffed Tomatoes (Tomates Farcies) recipe

ingredients

10 x 75 g tomatoes
30 g melted butter
salt
picked parsley

for the filling

450 g duxelles
200 g white breadcrumbs
100 ml jus li�
5 g chopped parsley

 

method

1. Remove the eyes and cut off the tops of the tomatoes. Carefully remove the seeds using a small spoon.

2. Add the breadcrumbs, jus lié, salt and chopped parsley to the duxelles and mix to a fairly firm consistency.

3. Fill the tomatoes dome-shape and sprinkle with breadcrumbs and melted butter.

4. Place on a buttered tray, and place in the oven at 180°C for 5 minutes to cook the tomatoes and reheat the filling.

5. Serve in a vegetable dish, garnished with picked parsley.

 

Stuffed Tortillas with Tomato Sauce (Enchiladas) recipe

information

This is one of the most popular tortilla-based dishes both inside and outside Mexico. Although we have given the classic method of cooking the dish, that is dipping the tortillas in sauce then frying prior to stuffing, this can be rather a messy process and, if you prefer, it would not radically alter the texture of the dish to fry first and dip in sauce later.

 

ingredients

Another, more formal variation on tortillas, Enchilladas: tortillas stuffed with a beef mixture then baked in a tomato and cheese sauce.

1 Tbs Vegetable oil
18 Tortillas
450 ml (15 oz) 2 cups Salsa de Chile Rojo (red chilli sauce) (page 331)
3 Tbs Grated Parmesan cheese

for the FILLING

25 g (1 oz) 2 Tbs Butter
1 Onion, finely chopped
225 g (8 oz) Minced (ground) beef
50 g (2 oz) 1/2 cup Cheddar or jack cheese, grated
Salt and pepper to taste
Small dried hot red
1 chilli, crumbled

 

method

1. First prepare the filling. Melt the butter in a frying-pan. Add the onion and fry until it is soft. Stir in the meat and fry until it loses its pinkness. Remove the pan from the heat and transfer the mixture to a bowl. Stir in the remaining filling ingredients until they are thoroughly blended. Set aside.

2. Preheat the oven to moderate 180°C (Gas Mark 4, 350°F).

3. Brush a large frying-pan with some of the oil and heat over moderate heat. Holding a tortilla between your finger and thumb, dip it into the chilli sauce, shaking off any excess. Carefully arrange the tortilla in the hot frying-pan and fry for 30 seconds on each side. Using a spatula or tongs, transfer the cooked tortilla to a large plate. Spoon about a tablespoon of filling into the centre, and roll up Swiss (jelly) roll style. Arrange the roll in a large, greased baking dish. Keep hot while you cook and stuff the remaining tortillas in the same way.

4. When all the tortillas have been stuffed, pour the remaining sauce over them and sprinkle over the grated Parmesan. Put the dish into the oven and bake for 15 to 20 minutes, or until the sauce has browned and is bubbling. Remove from the oven and serve at once.

 

Sweet Pumpkin (Calabaza Enmielada) recipe

information

This is one of the favourite desserts of Mexico. Marrow can be substituted for the pumpkin, if you prefer.

 

ingredients

50 ml (2 fl oz) 4 Tbs Water
1 kg (2 lb) Fresh pumpkin, peeled, and with fibre and seeds removed
275 g (10 oz) 1 2/3 cups Dark brown sugar
250 ml (8 fl oz) 1 cup Double (heavy) cream, stiffly beaten

 

method

1. Pour the water into a shallow flameproof casserole, or deep frying-pan. Cut the pumpkin into eight equal pieces and arrange it, in one layer, in the casserole or pan.

2. Sprinkle thickly with the sugar and set the casserole or pan over moderate heat. Bring to the boil.

3. Reduce the heat to low and cover. Simmer for 45 to 50 minutes, basting occasionally or until the pumpkin is tender but still retains its shape.

4. Remove from the heat and set aside to cool completely. Using a slotted spoon, transfer the pumpkin pieces to a serving dish and spoon over the cooking liquid. Serve at once, garnished with cream.

 

Swiss Chard With Raisins And Pine Nuts recipe

information

Acelgas Con Pasas Y Pinones Raisins and pine nuts in a dish show a Moorish influence. The smaller the leaves of chard, the more tender they will be.

 

ingredients

4 tablespoons pine nuts
4 tablespoons extra virgin olive oil
500 g Swiss chard (silver beet)
3 garlic cloves, thinly sliced, then chopped
100 g jamon serrano, chopped
3 tablespoons raisins, soaked and drained
coarse sea salt and freshly ground black pepper

 

method

1. Put the pine nuts and 1 tablespoon of the oil in a frying pan and fry over medium heat until golden. Take care because they burn easily. Transfer to a plate lined with kitchen paper and let cool.

2. Cut the chard and stalks into 2 cm pieces.

3. Heat the remaining oil in a frying pan, add the garlic and fry until just turning golden.

4. Add the chard and ham and stir-fry until the chard wilts. Add the raisins and pine nuts and season lightly with pepper and salt (because the jamon serrano will already have added a salty flavour), then serve.

Note In Spain, vegetables are often served by themselves as a first course (often enormous) or as tapas, though the recipes in this chapter may be served as accompaniments to main courses in a very un-Spanish way. I like this Swiss chard recipe with trout, for instance. The market stalls groan with quantities of top-quality produce - and of course Spain is one of the most important producers of fruit and vegetables for the whole of Europe.

 

Traditional Chicken Paella recipe

information

Paella Valenciana De La Huerta

 

ingredients

4 tablespoons olive oil
3 chicken breasts with skin, cut into 4 pieces each
2 skinless duck breasts, cut into 5 pieces each
1 red pepper, deseeded and cut into long chunks
2 small hot (picante) chorizos, skin removed, flesh cut into 1.5 cm slices
2 tomatoes, skinned, deseeded and chopped
1 teaspoon sweet paprika (pimenton dulce)
a large pinch of saffron
2 sprigs of rosemary
1.1 litres clear chicken stock or water
150 g thin green beans
150 g shelled broad beans (optional), from 500 g with pods
100 g cooked white Spanish beans (alubias), butter beans or haricots
150 g shelled peas
300 g bomba or other short grain paella rice (do not wash)
coarse sea salt
1 onion, cut into wedges, soaked in cold water for 5 minutes, to serve
a paella pan

 

method

1. Heat the oil in a paella pan set over 2 burners or over a preheated barbecue. Add the chicken and duck and fry on all sides until golden.

2. Halfway through cooking, add the red pepper and chorizos. Add the tomatoes, paprika, saffron, rosemary, and salt, then pour in all the stock. Bring to the boil, then lower the flame so it simmers very gently for 15 minutes.

3. Add the green and white beans and the peas. Pour in the rice (traditionally in the form of a cross). Mix into the stock - do not stir again. Let cook over low heat for another 15 minutes.

4. Increase the heat to high for 1 minute - this creates the socarrat if you aren't cooking the paella over an open fire.
Remove from the heat and leave for 5 -10 minutes before serving with raw onion wedges. (It is important to serve it warm, not hot.)

 

Tripe in Wine Sauce (Callos Vizcainos) recipe

ingredients

300 ml (10 fl oz) 1 1/4 cups Chicken stock
300 ml (10 fl oz) 1 1/4 cups Dry white wine
1/2 tsp Dried thyme
1 Bay leaf
3 Medium onions, 1 left whole and 2 finely chopped
1 kg (2 lb) Tripe, blanched, and cut into strips about 5 cm (2 in) long
4 Tomatoes, blanched, peeled, seeded and chopped
2 Tbs Tomato puree (paste)
1 Celery stalk, chopped
Salt and pepper to taste

 

method

1. Put the stock, wine, herbs, whole onion and tripe into a large saucepan and bring to the boil. Reduce the heat to low and simmer slowly for about 1 hour, or until the tripe is cooked through and tender. Using a slotted spoon, transfer the tripe to a plate and keep hot.

2. Add the tomatoes, tomato puree (paste), celery and chopped onions to the liquid and simmer for a further 30 minutes. Remove from the heat and strain the mixture into a bowl. Remove and discard the bay leaf. Mash the vegetables with the back of a wooden spoon to extract all the juices.

3. Return the tripe and strained sauce to the pan and season to taste. Simmer gently for 20 minutes. Remove from the heat, transfer to a warmed serving dish.

4. Serve at once.

 

Tuna And Potato Stew (Marmitako) recipe

ingredients

1 small red pepper
1 small yellow pepper
1 small green pepper
3 tablespoons extra virgin olive oil
1 large onion, finely chopped
2 garlic cloves, finely chopped
5 tomatoes, skinned, deseeded and chopped (reserve any juices)
1/2 teaspoon sweet paprika (pimenton dulce)
1 bay leaf
500 g potatoes, peeled and cut into 1 cm slices
2 slices of fresh tuna, 500 g each, cut into 6 chunky pieces each
2 tablespoons parsley leaves, torn
coarse sea salt and freshly ground black pepper

Fried bread

6 slices of white bread, cut into triangles extra virgin olive oil, for frying

 

method

1. Halve and deseed the red, yellow and green peppers and cut the flesh into 1 cm cubes.

2. Heat the oil in a heatproof casserole, add the onion, garlic and peppers and fry over low heat until softened but not coloured, 12 -15 minutes. Increase the heat and stir in the tomatoes and their juice. When the mixture starts to thicken, add the paprika, bay leaf, salt and pepper.

3. Stir in the potatoes and 400 ml boiling water and simmer gently for about 15 minutes until the potatoes are cooked.

4. Meanwhile, to make the fried bread, heat the olive oil in a large frying pan, add the triangles of bread and fry on both sides until golden. Remove and drain on kitchen paper.

5. Season the pieces of tuna 10 minutes before cooking. Add the tuna to the casserole and after about 30 seconds, when the underside turns pale, turn the pieces over and turn off the heat. Leave for 5 minutes.

6. Sprinkle with parsley and serve with the triangles of fried bread.

 

Tuna Steaks with Potatoes (Marmitako) recipe

information

This delicious dish is a classic from the Basque country, bordering on France. If tuna steaks are not available, substitute halibut or cod instead.

 

ingredients

125 ml (4 fl oz) 1/2 cup Olive oil
2 Onions, chopped
1 Garlic clove, crushed
3 Medium potatoes, sliced into 1 cm (1/2 in) thick rounds
2 Small red peppers, pith and seeds removed and cut into strips
Salt and pepper to taste
1 1/2 tsp Paprika
4 Tuna fish steaks, about 2 1/2 cm (1 in) thick
175 ml (6 fl oz) 3/4 cup Water

 

method

1. Heat the oil in a large, deep frying-pan. Add the onions and garlic and fry until they are soft. Add the potatoes and peppers and fry for 5 minutes, turning occasionally. Stir in the seasoning and paprika. Add the tuna steaks and fry until they are lightly browned on both sides. Pour over the water and bring to the boil.

2. Reduce the heat to low, cover the pan and simmer for 15 minutes, or until the fish flesh flakes easily.

3. Remove the pan from the heat and transfer the mixture to a warmed serving dish. Serve at once.

 

Turkey with Chocolate Sauce (Mole Poblano) recipe

information

This could almost be described as the Mexican national dish and legend-has it that it was invented by the nuns of a convent in honour of a visiting bishop�from scraps they had in a rather bare kitchen plus a turkey in the yard. The sauce traditionally is supposed to have thirty ingredients in it, although it is now usually simplified to more manageable proportions, as here.

 

ingredients

4 1/2 kg (10 lb) Turkey, cut into serving pieces
125 g (4 oz) 1 cup Seasoned flour (flour with salt and pepper to taste)
75 g (3 oz) 6 Tbs Lard or butter
1 tsp Salt
2 Bouquets garnis

for the sauce

1 Large onion, finely chopped
1 Garlic clove, crushed
75 g (3 oz) 1/2 CUP Sultanas or seedless raisins
125 g (4 oz) 1 cup Ground almonds
3 Tomatoes, blanched, peeled, seeded and chopped
4 Tbs Sesame seeds, toasted
2 Tortillas, crumbled
1/2 tsp Aniseed
1/2 tsp Ground cinnamon
1/2 tsp Ground cloves
1/2 tsp Ground coriander
Salt and pepper to taste
3 Small dried hot red chillis, crumbled
1 Jalapefio chilli, chopped
600 ml (1 pint) 2 1/2 cups Turkey stock (made from the giblets, etc)
2 crumbled 50 g (2 oz) Dark cooking (semi- sweet) chocolate, squares

 

method

1. Coat the turkey pieces in the seasoned flour, shaking off any excess.

2. Melt half the lard or butter in a large, heavy-based saucepan. Add the turkey pieces and fry until they are deeply and evenly browned. Add enough water just to cover the pieces, then add the salt and bouquets garnis. Bring to the boil. Reduce the heat to low, cover the pan and simmer the turkey for 1 1/2 hours, or until the pieces are cooked through and tender. Remove from the heat, drain the turkey pieces and set them aside.

3. Meanwhile, to make the sauce, melt the remaining fat in a large saucepan. Add the onion and garlic and fry until they are soft. Stir in the sultanas or raisins, almonds, tomatoes, half the sesame seeds, the tortillas, spices, seasoning and chillis and cook for 8 minutes, stirring occasionally. Add half the stock and bring to the boil. Remove from the heat.

4. Add the remaining stock and blend the mixture, a little at a time, in a blender until it forms a smooth puree. Return the puree to the saucepan. Add the chocolate and simmer gently, stirring constantly, until it melts and the sauce has thickened and is smooth.

5. Arrange the turkey pieces in a large serving dish and pour over a little of the sauce. Garnish with the remaining sesame seeds. Pour the remaining sauce into a warmed sauceboat and serve at once, with the turkey pieces.

 

Veal Escalopes with Olives and Sherry recipe

information

This festive dish features two of Spain's most popular products�olive oil and sherry, together with one of her favourite meats, veal.

 

ingredients

75 ml (3 fl oz) 3/8 cup Olive oil
3 Shallots, chopped
3 Garlic cloves, crushed
1 Small green pepper, pith and seeds removed and chopped
125 g (4 oz) 1 cup Button mushrooms, sliced
3 Tomatoes, blanched, peeled and chopped
50 g (2 oz) Lean smoked ham, chopped
8 Green olives, stoned (pitted) and blanched
4 Veal escalopes, pounded until thin
50 g (2 oz) 1/2 cup Seasoned flour (flour with salt and pepper to taste)
50 ml (2 fl oz) 1 cup Dry sherry
50 ml (2 fl oz) 1 cup Water

 

method

1. Heat half the oil in a frying-pan. Add the shallots, garlic and green pepper and fry until they are soft. Add the mushrooms, tomatoes, ham and olives and cook for 20 minutes, stirring occasionally, until the mixture has thickened.

2. Coat the escalopes in the seasoned flour, shaking off any excess.

3. Heat the remaining oil in a large, deep casserole. Add the escalopes and cook for 3 to 4 minutes on each side, or until they are cooked through and tender. Using tongs, transfer the veal to a plate.

4. Pour the sherry and water into the casserole and bring to the boil. Stir in the tomato mixture and return the escalopes to the casserole, basting them with the mixture. Reduce the heat to low, cover the casserole and simmer for 5 minutes.

5. Transfer the mixture to a warmed serving dish and serve at once.

 

Vegetable Saute (Pisto Manchego) recipe

ingredients

150 ml extra virgin olive oil
2 onions, chopped
4 garlic cloves, finely chopped
K teaspoon cumin seeds
2 medium aubergines, chopped into 1 cm cubes
6 tomatoes, skinned, deseeded and chopped, with the juices reserved
300 g courgettes, cut into 1 cm cubes
3 large roasted red peppers from a jar, cut into 1 cm cubes
1 tablespoon coarsely chopped fresh oregano,
plus extra leaves to serve
2 teaspoons sherry vinegar or red wine vinegar
sea salt and freshly ground black pepper

 

method

1. Heat half the oil in a heavy saucepan, add the onions and garlic and fry over medium heat for 5 minutes until softened. Remove to a bowl. Increase the heat, add the remaining oil, cumin and aubergines, stir until they take up the oil and soften slightly, then add the tomatoes and their juices. Simmer until the mixture starts to thicken.

2. Fold in the courgettes, peppers and chopped oregano, season with salt and pepper and simmer gently, uncovered, until soft. Fold in the vinegar and serve hot or cold with the oregano leaves sprinkled over.

Note Traditional versions of this recipe often cook the vegetables to form a thick sauce, but I prefer them to keep their shape.

 

White Beans With Clams recipe

information

Alubias Blancas Con Almejas

 

ingredients

250 g alubias (Spanish dried white beans), or dried white haricot or cannellini beans, soaked for 24 hours or overnight
1 onion, halved
3 garlic cloves, peeled
1 carrot, halved
1 fresh bay leaf
a sprig of parsley
a small pinch of saffron, soaked in 1 tablespoon boiling water
salt crusty bread, to serve

Clams

125 ml dry white wine 36 small clams
4 tablespoons olive oil
1 onion, finely chopped
2 garlic cloves, crushed 1 tablespoon sweet paprika (pimenton dulce)
1 medium dried red chilli, such as guindilla or chipotle, deseeded and roughly ground
2 tablespoons coarsely chopped fresh flat leaf parsley
coarse sea salt and freshly ground black pepper
a medium-size piece of muslin

 

method

1. Drain the soaked beans and put in a large saucepan with 800 ml cold water.

2. Add the onion halves, garlic, carrot, bay leaf and parsley and bring slowly to the boil. When the froth threatens to boil over, splash 200 ml cold water into the pan to 'scare' the beans. Skim off the froth, return to the boil and simmer for 10 minutes. Splash another 200 ml cold water into the pan, return to simmering point, then continue cooking for about 1 hour until tender.

3. Remove the onion, carrot and parsley, add salt and cook for another 5 minutes. Drain over a bowl, then put the beans back in the pan with the saffron, its soaking water and 100 ml of the bean cooking liquid. Keep the lid on until ready to use. This stage can be done in advance.

4. To prepare the clams, heat the wine in a saucepan until boiling, add a little salt, then add the clams. Cook, covered, for about 2 minutes until they open (discard any that don't). Drain through a colander set over a bowl and cover the colander with a plate. Rinse out the saucepan, add the oil and heat for 30 seconds. Add the onion and garlic, cover and cook over low heat for about 10 minutes without browning. Stir in the paprika and a little salt and pepper.

5. Remove half the clams from their shells and discard the shells. Add all the clams to the onion mixture and carefully pour the clam liquid through a muslin-lined sieve into the pan, taking care to leave 1 cm in the bottom of the bowl because this may contain some grit. Heat the mixture just enough to warm up the clams.

6. Heat the beans and add the clam mixture. Ladle into heated soup plates. Sprinkle with parsley and serve with bread.

 

Zarzuela (Zarzuela De Mariscos) recipe

ingredients

12 mussels, scrubbed and debearded
12 clams, scrubbed and rinsed
250 ml dry white wine
250 g monkfish fillet, skinned and cut into large chunks
250 g halibut fillet, cut into large chunks
6 large peeled prawns, tail fins on
5 tablespoons virgin olive oil
6 cooked langoustines or extra prawns
sea salt and freshly ground black pepper
2 lemons, cut into wedges, to serve

Picada

2 slices fried white bread, cut into cubes
2 garlic cloves, coarsely chopped
9 almonds, coarsely chopped
125 ml extra virgin olive oil

Sofregit

2 tablespoons olive oil
1 onion, finely chopped
1 garlic clove, crushed
2 teaspoons sweet paprika (pimenton dulce)
200 g canned chopped tomatoes
1/2 teaspoon saffron threads, soaked in 1 tablespoon boiling water
3 bay leaves sea salt and freshly ground black pepper

 

method

1. To make the picada, put the fried bread in a small processor with the garlic and almonds and blend finely. With the motor running, gradually add the oil to form a loose paste.

2. To prepare the mussels and clams, put the wine in a large saucepan and bring to the boil. Add the mussels and clams, cover and cook over medium heat for about 2 minutes -shake the pan after 1 minute - until all the shells have opened. Discard any that haven't. Pour into a colander set over a bowl to catch all the liquid. Transfer the mussels and clams to a bowl and cover loosely. Reserve the liquid to use in the sofregit.

3. To make the sofregit, heat the oil in a saucepan, add the onion and garlic and fry gently until pale golden and soft. Stir in the paprika, tomatoes and saffron and its soaking water. Pour the mussel liquid carefully through a fine-meshed sieve, leaving any sediment behind. Add the bay leaves, salt and pepper. Cover and cook over medium heat for
10 minutes. Add a little water if the mixture gets too thick.

4. Season the monkfish, halibut and prawns with salt and pepper. Heat 2 tablespoons of the
oil in a, frying pan, add the pieces of monkfish and halibut and fry until lightly golden on both sides. Remove to a plate and keep them warm. Deglaze the pan with 3 tablespoons water and pour into the simmering sofregit.

5. Wipe the frying pan, add the remaining 3 tablespoons oil and the prawns and fry just until they turn pink on both sides. Add the langoustines to heat through for 1 minute, turning frequently. Pour in the cooked sofregit and add the rest of the seafood, including the mussels and clams. Heat very gently for a few minutes to ensure everything is cooked through. Loosen the picada with a little liquid from the pan and fold into the seafood. Serve with the lemon wedges.