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Food

Spanish book of recipies


A


ALLIOLI

Ingredients 2 cloves

garlic

- Olive oil (15 cl.) - Salt

Preparation In a mortar with a pinch of salt, crash the garlic to make a thin paste. Then add the oil drop by drop and stir it without stopping with the pestle, always in the same way, until you have a very thick and compact sauce.


B


BANANA AND CHOCOLATE SUNDAE

Ingredients

- 60 of dark chocolate - 4 tablespoons maple (or other) syrup - 15 g melted butter - 4 sliced bananas - 150 ml whipped cream - Vanilla ice-cream - 75 g finely chopped almonds - Grated chocolate

Preparation

  

Mix the butter in a bowl with the pieces of chocolate and the syrup and melt in the microwave or bain-marie. Put a scoop of ice-cream in a tall glass, a few slices of banana on top a drizzle with the chocolate sauce. Repeat in layers until the glass is full. Cover with the cream, the almonds and the grated chocolate.

FABADA


Ingredients: 3/4 Kilo of beans from “la Granja” 3 “chorizos” and 2,3 morcillas” sausages 150 grams of bacon 300 grams of shoulder of pork saffron, onions, salt, garlic and parsley

Preparation:

Soak the beans, the bacon and the shoulder of pork on the night before the preparation. Put the beans, the sausages, the bacon, some parsley, a clove of garlic, and the onion cut into four pieces inside a saucepan that should have the size in proportion with the amount of the ingredients. Cover everything in cold water, put it on to heat and skim the fat carefully. When it starts boiling, lower the heat and put a lid on the casserole, not covering it completely. It must be always covered in water, but not in an excessive quantity. Cold water must be added in small amounts from time to time. Add the saffron while boiling. When everything is boiled (three hours approximately) put some salt and let it stand for half an hour. Then remove the onion and the parsley and serve it on two different plates. Place the beans on one of them and the sausages on the other. Optionally you can add some bacon to make it softer.


C


CALÇOTS

Ingredients - 2 garlics - 100g of almonds - 100g of hazelnuts - 4 tomatoes - Olive oil (80 cl) - 2 spoons of red pepper - Salt - calçots (spring onions) Preparation The “calçots” are cooked on the grill, until the outside becomes black. The burnt part is removed and the inside becomes edible. We dip the “calçots” in the sauce. Ready to eat! Preparation of the sauce Tomatoes are placed on the fire until they become dark and the skin can be easily removed. Then put them inside the mixer and add the minced garlic, almonds, hazelnuts, salt and red pepper. Then add one glass of oil and another of vinegar. Mix everything and put it in the fridge for five hours.

CALDERETA


Ingredients - 1kg 600g of lobster - 1 onion - 1 tomato - 2 garlics - Fresh parsley - 2 cups of broth - 1 little cup of tomato sauce - 2 spoons of brandy - 2 small cups of olive oil - Salt and pepper Preparation Put the lobster inside a pot with 5 cups (about one litre) of boiling water. Cook it for fifteen minutes and then remove it from the fire and let it cool. Then cut the lobster into pieces. Wash and peel the onion, tomato, garlic and parsley and chop everything in small and separate pieces. Heat the oil in a “tià”, a clay pot, and simmer the onion while stirring everything. Add the tomatoes, garlic, parsley, salt, pepper and the pieces of lobster and cook everything for twenty minutes over a high heat. Now add the tomato sauce and brandy and let it cook for five minute... and ready to eat!

CARQUINYOLIS


Ingredients 125g almonds 300 g marzipan 300 g sugar 500 g flour 150 g of yeast 180 g of milk 1 egg yolk the zest of a lemon a pinch of cinnamon

Preparation Mix flour with sugar, add milk and marzipan. Knead with your hands, and gradually add the yeast, almonds, lemon peel and cinnamon. Roll out the dough on silicone paper on a baking sheet and place in oven at 150 ยบ C for about 15 minutes. After that time, remove from oven and cut the dough into pieces of 2 cm wide. Paint them with egg yolk and put them in the oven again until they brown.


CAULIFLOWER AU GRATIN Ingredients: – – – – – –

one little cauliflower. 100grams of mushrooms. 4 tablespoons of olive oil. 3 tablespoons of flour. 1 cup (200ml) of skimmed milk. 2 tablespoons of grated cheese.

Preparation: Cut the cauliflower into chunks and cook in salted water until tender. Drain well and put in a dish. Put oil in a small saucepan and fry the sliced mushrooms for 3 or 4 minutes. Add the flour and stir until the flour is absorbed. Pour the milk slowly and cook until the sauce thickens slightly. Spread the sauce over the cauliflower, sprinkle with grated cheese and bake for about fifteen minutes at 200 º until browned on top.


CHEESE STEEPED IN OIL

Ingredients - ½ kilos of “manchego” cheese. - olive oil. -200 grams of black pepper,. - 1 branch of thyme. -1-2 bay leaves. -2 cloves of garlic.

Preparation Wash the pot in which the cheese will be kept and wipe it well. Cut cheese into cubes and put it in the pot. Add herbs, spices and garlic for some flavour and decoration. Steep the cheese in oil for at least fifteen days. It can be consumed after this fortnight.


COD WITH “SANFAINA”

Ingredients: – – – – – –

Boneless and desalted cod loins. Fried tomato. 1 red pepper. One aubergine. One onion Some flour, oil and salt.

Preparation: Cut the vegetables in not very small pieces and boil them in a saucepan. Then add the tomato sauce and a pinch of salt. Coat the cod in flour and fry it in a frying pan. Finally mix the vegetables with the fried cod and serve it hot.


E


EGGS ON A PLATE

Ingredients - 4 eggs - 200 g peas - 8 small chorizo sausages - Tomato sauce - Oil

Preparation

 

Grease 4 individual casserole dishes with a little oil warm in the oven. Boil or steam the peas. Break an egg into each dish, season with salt, put in a tablespoon of tomato sauce, 2 sausages and some peas into each dish and put back into the oven for a couple of minutes.


STUFFED EGGS

Ingredients

- 4 hard-boiled eggs. .

- 2 tomatoes. - Tuna. -Salt and sugar.

Preparation Boil four eggs. Let them cool down and cut them into two halves. Remove the yolk and leave it aside. In a saucepan put some oil and grate three ripe tomatoes. Add some salt and a pinch of sugar. When the tomato is cooked, add the tuna and the yolks in little pieces and then stir for a few minutes. Let it cool down for ten minutes. Stuff the egg whites with this mixture and put them in the fridge. You can sprinkle some of the remaining yolks on the eggs before serving them


ESCALIVADA

Ingredients - 8 red peppers - 8 aubergines - 2 garlic cloves - Olive oi (15 cl) - Vinegar - Salt

Preparation Put the aubergines, peppers and onions on a grill directly over the heat. Turn the grill until all the skins brown. Let them cool down and then clean them with water while peeling the brown skin and making strips with the aubergines, peppers and onions. Put the strips on a tray and add vinegar, oil and salt. Macerate everything in the fridge for about six hours.


EMPEDRAT

Ingredients - A bottle of cooked beans - Shredded cod - Hard-boiled eggs - 1 tomato - Black and green olives - Onions - Olive oil - Salt - Vinegar

Preparation Desalt the shredded cod for several hours in a bowl of water. Remove the water and drain the cod. Mix the beans, the cod, the tomato and chopped onion in a bowl. Peel and slice the hard-boiled eggs and put them with the olives inside the bowl. Dress the dish with a few drops of vinegar, a jet of oil and a pinch of salt.


F


FIDEUÀ

Ingredients:

– – – – – – – – – – – – –

400 grs. of thick noodles 400 grs. of monkfish 400 grs. of red shrimps 200 grs. of prawns a bunch of clams and a bunch of mussels 3 ripe tomatoes, 4 prawns or shrimp 1 liter of fish soup olive oil 2 cloves of garlic 4 threads of saffron Some salt 1 tea spoon of cayenne,

Preparation •Steam the mussels in a covered pot with some water until they open. •Pour some olive oil in a pan and fry the shrimps and prawns for a maximum of 3-4 minutes. Leave aside. •Add some more olive oil to the pan. Smash the garlic together with the cayenne and some salt and add to the pan. Add the sauce of the tomatoes. Stir with a wooden spoon. •After 5 minutes stirring add the fish to the pan and cook for 12 minutes (6 per side). Leave the fish aside. •Keep on cooking until the tomatoes’ sauce is ready. •Add the fish soup. •Make it boil and add the noodles and the saffron. Add some salt. •Add the clams and cook for 5 minutes at high fire. •Add the fish, the shrimps and prawns and cook for another 5 minutes. •Put it in the oven at 210ºC for another 5 minutes so that it gets dry and golden. •Take it out of the oven. Let it rest covered for another 5 minutes and decorate with the mussels.


BAKED FISH Ingredients: – 4-6 fillets of monkfish or of a similar fish. – 1 courgette. – 1 red pepper. – 3 red tomatoes. – 4 tablespoons of oil. –

a little of salt.

Preparation: Clean the vegetables and cut de tomatoes into chunks, the courgette into slices and the pepper into strips Put some oil on the tray of the oven. Turn the oven to 180 ºc Put the vegetables, the tomatoes and some salt into an ovenproof dish Bake everything for about 20 minutes.


FRICANDĂ“ Ingredients

800 grams of veal - 2 onions - 200 grams of mushrooms - Oil - Flour - 1 cup of white wine - 30 almonds - 10 cloves of garlic - parsley - Fresh tomato sauce

Preparation

Season the meat with abundant salt and pepper. Coat it with flour and fry it in a saucepan. Then chop the onion in small pieces and also fry it in a different saucepan. Add four tablespoons of fresh tomato sauce. When the sauce starts being ready, add one glass of wine and let it reduce in high heat for about three minutes. Then add the meat in the saucepan where the sauce is. Cover everything with water and simmer it for an hour with the lid on the saucepan. Then add the mushrooms and after about fifteen minutes the chopped almonds, garlic and parsley. Let everything simmer for five more minutes and it is lunchtime!


G


GAZPACHO Ingredients: – – – – – – – – – –

¾ K of tomatoes 1 cucumber water 1 green pepper 1 onion 2 cloves of garlic 300 g. of stale bread sherry vinegar olive oil Salt

Preparation: Put the bread to soak in some water. Peel and chop the garlic, the onion and the cucumber. Then clean and cut the tomatoes and the green pepper. Drain the bread and add it in the bowl with the other ingredients. Then pour a glass of water, of oil and 100 ml of vinegar and whisk everything. Put it in the fridge for about three or four hours and it is ready.


H


HAM AND CHEESE PARCELS

Ingredients

- 4 very thin beef fillets - 4 slices of York ham - 4 slices Havarti (Danish) cheese - 2 eggs beaten - Flour - Breadcrumbs

Preparation

 

On each fillet put a slice of ham and a slice of cheese and fold the fillet over. Flour the parcels well and dip them first in beaten egg, then in the breadcrumbs. Squeeze round the edges to make they don’t open.  Fry in plenty of hot oil and leave to drain on kitchen paper. Did you know...? You can also prepare this dish with pork loin or chicken breast, or replace the Havarti for a stronger cured cheese and even add some Serrano ham.


L


LLET MERENGADA� (A milk and cinnamon flavoured ice cream)

Ingredients

-1 liter of milk. -4 egg whites. -300 grams of sugar. -1 cinnamon stick. -1 lemon skin. -1 pinch of ground cinnamon. -grated lemon rind. Preparation Boil the milk with the lemon skin, the cinnamon stick and 250 grams of sugar for about five minutes. Turn off the heat and let it cool down. While it is getting cold, whisk the egg whites until stiff and add some drops of lemon, the remaining 50 grams of sugar and the cold milk after being properly strained. Then keep it in the fridge. When served, sprinkle ground cinnamon on it and optionally a grated lemon rind.


M


MARMITAKO (Basque tuna and potato casserole) Ingredients - 600g fresh cleaned, boned bonito (skipjack tuna) - 1kg potatoes - 3 choricero peppers soaked in water - 1 green pepper - 1 onion - 1 clove of garlic - 1.225ml white wine - Olive oil - Salt - Pressure cooker

Preparation   

In a pressure cooker, gently fry the finely chopped onion, garlic and green pepper with some oil, for around 10 minutes. Add the potatoes, the pulp of the choricero peppers, the white wine and cover with water. Put the lid on the pressure cooker and cook over a high heat until the gauge shows 2; lower the heat and simmer for 5 minutes. Cool rapidly, open the pressure cooker, add the fish, put the lid on again and cook for 1 minute. Turn off and leave another 10 minutes.


MEATBALLS WITH MUSHROOMS

For the meatballs: 150 grams of minced pork 150 grams of minced beef 100 grams of minced bacon 2 eggs some bread crumbs soaked in milk 1 clove of garlic, some parsley and salt 150 grams of flour

To do the sauce: 15 almonds 1 clove of garlic Parsley 2 slices of toasted bread 150 grams of mushrooms Olive oil 1 big onion 3 spoons of natural squashed tomato 1 glass of mellow wine water 1.Firstly put the minced pork and beef in a big bowl. Add the two battered eggs, the chopped parsley and garlic and the breadcrumbs previously soaked in milk. Season with salt and pepper and stir everything with a fork until it is properly mixed. Then make up small balls the size you like. 2. Secondly fry the meatballs in a frying pan and after a short time remove them and let them stand. Then fry the mushrooms in the same oil. 3. Thirdly put some olive oil in a saucepan and fry the chopped onion. When it starts getting brown, add three spoons of fresh tomato sauce. 4. When everything is properly fried, pour the glass of mellow wine and let it boil down. Then add the meatballs and mushrooms and start preparing the sauce. 5. Put a dozen of almonds, a clove of garlic, some branches of parsley and a couple of small toasted slices of bread in a mortar or mincer. Then chop and crush everything until there is a very thin mixture. 6. Put the mixture in the saucepan and add water until it is covered. Then add more salt if necessary. 7. Let it cook until it thickens and the meatballs and mushrooms are ready to eat.


MORTERUELO Ingredients (for 10 people)

            

1/2 hare 1 partridge 1/4 hen 1/4 Serrano ham

1/4 pig liver 1/4 bacon 300g breadcrumbs 150cc olive oil

Salt Pepper Paprika Cummin Ground cloves & cinnamon

Preparation After cleaning all the meat, cook it for three hours. Once cooked, remove and carefully clean the bones and skin, and use a knife to cut it into pieces. Reserve the cooking broth. Put the olive oil in a large saucepan and when it is hot, add the paprika. Fry it for 5 seconds and add the cooking broth, spices and salt. When everything begins to boil, add the breadcrumbs, let it cook for 5 minutes and then add the minced meat. Cook for 20 minutes over low heat. Put a pinch of salt and serve it very hot in a clay pot.


O


ONION SOUP

Ingredients

          

6 thinly sliced onions 2 l meat stock sherry worcestershire sauce brown sugar toasted baguette 100g grated Gruyère cheese 30g butter olive oil black pepper salt

Preparation In a large pot, warm the butter with a splash of olive oil and sauté the onions sprinkled with a tablespoon of the sugar, over a very low heat until the onions are golden brown. Add the stock, a dash of sherry, 2 teaspoons of worcestershire sauce, salt and ground pepper and simmer on a low heat for around 20 minutes. Sprinkle the bread with the grated cheese, grill for a minute and place them on top of the soup served in individual earthenware bowls.


P


PAELLA (Catalan-Style Paella)

Ingredients - 500 grs. rice - 200 grs. conger - 200 grs. Monkfish - 200 grs. Cuttlefish - 12 Mussels - 12 red king prawns - 1 tomato - Saffron - Olive oil - Salt

Preparation Preparation: Clean the fish and seafood, peel, remove seeds and chop tomatoes, clean and chop the cuttlefish in small portions.    

First, we cook the seafood separately except the king prawns and cuttlefish. When we finish, we reserve it in their own water. Later, we spread oil into paella and sauté the king prawns and cuttlefish. Then cook the rice and tomato, some saffron and a pinch of salt 3 to 5 minutes stirring constantly. Then add the fish stock and at a half cooked incorporate fish and mussels. Finally, before serve let them in break covered with a cloth.


PAPAS ARRUGÁS Y MOJO PICÓN MOJO PICÓN SAUCE Ingredients - 2 Cayenne pepper - 4 garlic cloves - 1/4 glass of olive oil - 1 dash of vinegar - 1 glass of water - 1 tablespoon of paprika powder - 1 pinch of cumin - Coarse salt - Bread crumbs

Preparation Soften the Cayenne pepper leave it in hot water a few minutes. Put it in a mortar together with the cumin and the garlic and mix it all. Then add the vinegar, the oil and the water, and stir the mixture until it binds . You may add some bread crumbs to give consistency to the sauce.

PAPAS ARRUGÁS Ingredients - 500g of little potatoes - 350g of coarse salt

Preparation Put the potatoes in a pot, add some salt and cover them with water. Cook on high heat until they become soft. Drain the water and put the pot back into the fire. Until the potatoes are dry, stir them occasionally.


PEPPERS STUFFED WITH COD

12 canned piquillo peppers 1 / 2 pound of salted codfish

2 tablespoons flour Butter Sugar. Milk Tomato sauce. Oil Salt

Cover the cod with water. Once desalted, drain it and cut it in pieces. Fry the flour in the butter lightly. Add boiled milk and stir over heat for five minutes. Add the cod and let it boil for some minutes and let it stand. Stuff the peppers with the cod by using a teaspoon. Coat them in egg, fry and set aside. In order to prepare the sauce, use two or three peppers and fried tomato. Mix the peppers and the tomato with cream. Add all this mixture to the peppers stuffed with cod. Add some salt and put it in the oven at 175 degrees for about 20 minutes.


POTPOURRI Ingredients

             

2kg beans 4 pig ears 3 pigs feet 2kg marinated pork ribs 1/2kg black pudding 1/2kg sausage 1kg smoked bacon 1 onion 1 tomato 2 leeks 1 green pepper 2 carrots Garlic & laurel Olive oil & salt

Preparation Cover the pig ears, feet, ribs and bacon with water for about 24 hours. Cook the beans in a stew pot over low heat for about three hours. In another pot, cook the meat for around an hour and then remove the broth. When the beans are half-boiled, add the black pudding, the sausages, all pork (ears, ribs, feet) until it is completely cooked. Remove from the heat and serve the beans and the meat separately. Soak the beans for 24 hours and the whole hog except for the black pudding. Cook the beans with salt, some oil and all the vegetables. Separately, cook the pig. It is adding to the beans pork soup. Withdraw accompanying ingredients to the beans. Brown the finely chopped onion and add flour, paprika and the beans.


PULPO FEIRA

Ingredients -2 kilos of octopus -1 little onion

-A glass of olive oil -A spoon of paprika -A spoon of cayenne pepper -Salt Preparation Clean the octopus. Boil some water and the onion in a pan. When the water begins to boil put the octopus inside the pan and leave it there for 45 minutes. When the octopus is cooked, let it stand for 15 minutes. Then add some oil and salt and sprinkle the octopus with the paprika and cayenne pepper. Then you can serve it.


S


SALMOREJO

Ingredients -1 kilo of tomatoes -0,2 kilos of bread -250ml. of olive oil -Salt and vinegar -A little bit of garlic -Jam and a boiled egg Preparation Cut the bread into small pieces and peel the tomatoes. Then mix the tomatoes, the bread and the garlic. This dish must be served cold and with a bit of salt and oil. Optionally, you can sprinkle a bit of jam and some pieces of boiled egg onto the Salmorejo.


SARDINES IN A MARINADE

1kg sardines gutted, without the heads 2 glasses olive oil 1 head garlic 1 or 2 glasses vinegar 3 tablespoons flour 1 tablespoon paprika 4 bay leaves Salt and pepper

Sprinkle a little salt on the inside of the sardines, cover them in flour and fry them in plenty of very hot oil. Once done, place in an earthernware dish.

Pour ½ litre of oil into the frying pan and gently fry the garlics whole; take off the heat, add the vinegar, bay leaves, paprika and salt and put back on a low heat for around 5 minutes. Douse the sardines in this marinade and allow them to cool. This kind of marinade allows the fish to be kept for about a week.


CATALAN SAUSAGE WITH BEANS

Ingredients:

(For two people) - A sausage - Two hundred grams of beans - A head of garlic - Three bay leaves - Three slices of salt pork rib Preparation:

The night before soak the beans. Boil the beans in water and chop the garlic and bay leaf. As it cooked, strain it. Mark rib slices with oil burning in a pan and reserve. In the same oil (now more quietly) there fry the sausage (with the pan covered, preferably), which previously we had done some holes. Reserve the sausage and fry the beans, which we boiled and strained, in the same oil.


SEAFOOD 1 fish head 1 turnip into pieces 300 g peeled shrimp, headless 10 green tomatoes 3 fish fillets, diced seeded 1 / 2 kg assorted seafood 2 poblano hot pepper. 2 cloves garlic 2 carrots 1 onion 1 leek diced 10 sprigs cilantro 10 sprigs parsley Salt or shrimp bouillon powder Oil for frying In a saucepan cover the head, carrots, leeks and turnips with enough water and let it cook over low heat. When boiled, set aside. Mix the tomatoes, hot peppers, garlic, onion, cilantro and parsley. Fry this mixture in oil and pour it into the vegetables. When it starts boiling, add the fillet, shrimp and seafood. Put some salt and let it simmer for five minutes. Serve with lemon, onion in pieces and hot pepper.


SNAILS IN RIOJA SAUCE

Ingredients - 1 kilo of snails - 1 onion chopped - 100g of ham - 100g of bacon - Half cup olive oil - 1 tablespoon flour - 2 red peppers cut into strips - Half a kilo of chopped tomatoes - Salt - Pepper

Preparation   

Wash the snails and put them in a pot with cold water. Cook for 40 minutes, drain and put back into the pot. Put oil in a pan and fry the onion. Once done, add the ham, bacon and flour, stirring until golden. Add this mixture to the pot over the snails. In another pan, fry the pepper and tomato. Once fried, also add to the snails. Finally, let cook for half an hour.


X


Xató. Xató is a dish consisting of two components: THE ROMESCO SAUCE: Ingredients: - 5 tomatoes - 150g of toasted hazelnuts - 150g of peeled almonds - 3 cloves of garlic - some stale bread - a glass of oil and vinegar -a glass of water - salt and red pepper -a pinch of sugar for the tomatoes. THE XATÓ: Ingredients: - one escarole - 50g of black olives - 50g of green olives - 150g of desalted cod - 100g of tuna in oil -six anchovies - onion - tomato Preparation: THE ROMESCO: Roast and peel the tomatoes and then put them in the recipient of the mixer. Meanwhile, put the stale bread in water so that it gets soft. Put the almonds and hazelnuts in the recipient with the tomatoes. Cut the garlic in little pieces and add it as well. Drain the water in the bread and add it too. Put the glass of oil, vinegar and water and also a pinch of salt and the red pepper. Finally mix everything until it becomes a thick sauce. THE XATÓ: Clean the escarole and cut the tomatoes and the onion. Add the cod, the tuna, the olives and the anchovies and dress everything with the romesco sauce. Ready to eat


XIXONA NOUGAT (TURRĂ“ DE XIXONA)

Ingredients - 350 grams of almonds - 100 grams of hazelnuts - 450 grams of sugar - 5 eggs whites - honey

Preparation Grind the almonds in small pieces. Pour the honey and the sugar into a saucepan over low heat and stir with a wooden spoon until the sugar is totally dissolved and the mix is thick. Remove it from the heat. Beat the white of the egg and add it to the mix of sugar and honey. Stir between ten and fifteen minutes and then put it again over low heat until it gets brown. Add the hazelnuts to the mix. Stir with a wooden spoon and let it stand for five minutes. Coat the moulds with kitchen tissues. Pour the mix into the moulds the way the mix can be two-three centimetres high and let it stand for three-four hours until the nougat hardens.


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