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Homework Help: Home Economics: Cooking: Typical Spanish Dishes
Spanish Omelette (Tortilla de patatas)
1/4 kg potatoes
6 eggs1dl oil
1 onion
Peel the potatoes, wash them thoroughly and cut them into thin
slices. Chop the onion. Heat oil in a frying pan and then add
the onion. Sautée the onion until it is brown and then
add the potatoes and a little salt. Stir the contents until the
potatoes are done. Beat the eggs, add a pinch of salt and then
the potatoes. Mix well. Turn the heart up under the frying pan
and add the egg and potato mixture. Brown on one side and then
turn the omelette over to brown it on the other side.
A Galician recipe for hake (Merluza
a la gallega)
1 kg hake
2 dl olive oil
150 g onion
2 kg potatoes
1 tbsp flour
Seasoning: salt, garlic, parsley, bay leaf, thyme, paprika
Use the central part of the fish. Clean it well and cut it into
thick slices. Heat the oil in a saucepan. Chop the onion into
small pieces and fry; stir continuously until the onion turns
golden brown. Then add two cloves of crushed garlic, a tablespoon
of chopped parsley and another not very full one of paprika. Cut
the potatoes into not very large slices of about 6 mm and mix
well, sprinkling the tablespoon of flour over everything. When
the potatoes are fried, just enough eater is added to cover them.
Then the right amount of salt is added as well as six peppercorns
and a clove, both ground, and bay leaf, thyme and parsley. Cook
the stew for a quarter of an hour and when the potatoes are done,
put them into a clay dish. The slightly salted hake slices are
arranged on top of the potatoes. Put the dish into the oven for
another ten or twelve minutes. it is served in the clay dish.
Chicken with a tomato and pepper
accompaniment (Pollos al chilindrón)
Two chickens, 600 g each
4 large tomatoes
4 small green peppers
1 large onion
2 dl oil
150 g fresh ham
1 glass of wine
Seasoning: garlic, chili pepper, salt
The chicken joints are sautéed until they turn golden brown
and then put aside. Prepare a fried mixture of tomato, green pepper,
onion, chili pepper and plenty of chopped garlic. Put the chicken
and the fried mixture together and cook for five minutes. Then
add thinly sliced semi-cured ham and cook for another five minutes.
With the ham a small glass of white wine may be added.
Paella Valenciana de la Huerta
This paella is prepared with the ingredients available at the
time of preparing it. This produces a great variety of different
ones. The recipe given below, however, is one of the most usual
among them.
(A rice dish for six):
600g rice
480g rabbit
600g chicken
24 snails
180g grated tomato
180g garrofe (special beans for paella)
180g tabella (normal white beans)
6 tbsps olive oil
A few strands of saffron
1 tbsp sweet red pepper
Salt and yellow coloring for paella
200g ferraura (green beans for paella)
Place the paella over the heat with olive oil and a little salt,
when it is hot add the chicken and rabbit frying them over a low
heat until gold brown. Add the beans, all of them, fry a little
longer and add the tomato. When the latter has been fried, add
the sweet pepper and the water very fast (2.5 to 3 l). At boiling
point add the snails, cleaned and boiled previously, saffron,
coloring and a pinch of salt. After boiling for 15 minutes, the
rice will be distributed evenly, after that it will be cooked
for 6 minutes over fast heat and over a low heat for the rest
of the time until it is done. Observation: The amount of
water and the correct heat are very difficult to get right in
theory. Practice will teach the correct measures for the rice
to be just right.
A Fish Stew from el Mar Menor (Caldero
al estilo del Mar Menor)
6 red mullets
6 whitings
3/4 kg gray mullet
1 sea spider
1 angler tail
2 chili peppers
1 onion
1/2 kg potatoes
1 John Dory
400g rice
200g ali-oli (a garlic and olive oil sauce)
Seasoning: garlic and bay leaf
The different types of fish are very typical of the Mar Menor
area and give the stew its characteristic flavor. Cook the angler,
sea spider, red mullet, John Dory, the onion (in quarter pieces),
a clove of garlic and a bay leaf together with several small potatoes
in water to which salt has been added. Poach the ingredients for
half an hour on a low heat. Then add the whitings, red and gray
mullets and cook for another ten or fifteen minutes. Add the two
fried chili peppers and two or three cloves of garlic (all of
it crushed). Remove the broth from the heat and take out the fish,
the angler tail and the potatoes. Remove the bones and leave them
with a little broth near the heat. Strain off the rest of the
broth, crush the remaining pieces and pass them through a strainer.
Use the broth to prepare rice which should be rather soupy. Serve
the rice first and then the fish arranged on a separate plate
with the potatoes. A rather strong ali-oli sauce is served
as an accompaniment.
Cold Vegetable Soup (Gazpacho)
1/4 kg tomatoes
2 peppers
1 clove garlic
5 tbsps oil
2 tbsps vinegar
150g bread crumbs
Crush the garlic and chopped pepper in a mortar with a little
salt. Add the tomatoes which have been cut into pieces and the
moistened bread crumbs. When everything has been well crushed,
add olive oil little by little, stirring continuously. When it
has been absorbed, add cold water and then strain it off. Add
vinegar and salt and serve very cold with croutons as accompaniment.
A Castilian Recipe for Garlic Soup (Sopa
de Ajo Castellana)
100g olive oil or a tbsp lard
100g cured ham
100g one day-old bread in slices
1 tbsp sweet paprika
3 cloves garlic
6 eggs
1 l water
Heat the oil and add the not-too-thinly sliced garlic. Before
the garlic has turned brown, add the cubes of ham and the slices
of bread. Let it cook for a few minutes and then add the paprika,
followed by water and salt. Bring to boil and then poach the eggs.
A Vegetable Stew from La Mancha (Pisto
manchego)
Aubergines, tomatoes, squash, peppers, onions, olive oil or lard
The quantities are chosen according to taste Heat the oil and
sauté the not-too-finely chopped onions and peppers in
squares. When they are almost done, add the squash and aubergine,
cut into squares. When everything is done, add the tomatoes, peeled
and chopped. It is left to cook until it is fried after which
salt is added.
A Fish and Potato dish from the Canary
Islands (Viejas con papas arrugadas)
1 kg parrot fish
1 kg potatoes
1/2 kg salt
Seasoning: parsley, olive oil, vinegar, chili pepper
La vieja is a very popular white fish in the Canary Islands. Fill
a pan with water and bring it to the boil. Add then fish with
a little bit of salt and parsley and cook until it is done. Take
it out of the pan and put it on a plate to be served. Prepare
the potatoes at the same time, wash them well, but do not remove
the skin. Put them in another pan and add water to cover them,
together with half a kilo of salt. Cook until the skin is wrinkled
(ie, arrugada). Drain the potatoes and place them on the plate
with the fish. A salad dressing is added individually to suit
each taste. Usually a little chili pepper is added as well.
Seafood Rice (Arroz Abanda)
Abanda means apart. The rice, accompanied with allioli
sauce, is traditionally served as one course. The fish and shellfish,
that has given the rice its flavor, follows.
1/2 kg (1 pound) prawns, in their shells
1 1/4 l (5 cups, 2 pints) fish broth
1 dl (1/2 cup, 4 ounces) olive oil
4 garlic cloves minced
1 onion, finely chopped
2 tomatoes, peeled and chopped
2 tablespoons parsley, minced
2 teaspoons paprika
Few strands saffron or pinch of powdered saffron, diluted and
crushed in small amount of hot water
575g (2 1/2 cups, 1 pint) short-grain rice
Few drops dry white wine
1 kg (2 pounds) cooked fish and shellfish, for example, hake,
halibut, swordfish or mussels
Lemon wedges for garnish
Bring fish broth to boil. Add shrimp and cook, covered, for 2
minutes or until cooked through. Strain, reserving the broth.
Keep broth warm. Shell half amount of cooked shrimp and finely
chop. set aside. In large saucepan, heat olive oil. Cook garlic,
onion, tomatoes, parsley, paprika and saffron. Simmer about 2
minutes. Stir in rice and mix well to coat with oil. Brown rice
in olive oil for 3 minutes. Pour in boiling hot fish broth and
chopped shrimp. Bring to boil and cook over medium high heat,
uncovered, 5 minutes. Lower heat and simmer, covered, until rice
is tender, about 15-20 minutes. Sprinkle wine over rice and cook
over high flame for a few seconds. Mound on warm serving platter
and pass with allioli sauce. Serve fish and shellfish on
separate platter, garnished with lemon wedges.
Saffron Rice (Arroz Azafrán)
A tasty and colorful rice dish that goes well with grilled fish,
poultry and meat.
5 tablespoons butter
1 medium onion, finely chopped
1.5g strands saffron
(1 teaspoon) or a few pinches of powdered saffron, diluted and
crushed in small amount of hot water
400g (1 3/4 cup, 14 ounces) short-grain rice
Salt
8 dl (3 1/2 cups, 28 ounces) tomato paste
Parsley leaves for garnish
Heat 2 tablespoons butter in large saucepan and sauté onions
until soft. Stir in saffron, rice and a pinch of salt. Add hot
broth. Bring to boil. Lower heat and cook, covered, for about
20 minutes. Just before serving, stir in tomato paste and 3 tablespoons
butter. Quickly put rice in a mold, pressing down lightly with
a spoon. Unmold onto serving dish and garnish with parsley leaves.
Chicken and Seafood Paella
(Paella)
The whole world has learned to love this paella, made with a mixture
of fish, seafood, and chicken. There as many paella recipes as
there are chefs. This prize-winning recipe comes from a friend
in Galicia, who received the top award for her paella in a local
contest.The broths can be made the day before, but must be boiling
hot when added to the paella.
2 garlic cloves, minced
8 tablespoons fresh parsley, chopped
1g saffron strands or 1/2 teaspoon powdered saffron
Coarse salt
1/4 l (1 cup, 8 ounces) olive oil1
50g (3/4 cup, 6 ounces) cured ham, chopped
100g (4 ounces) chorizo sausage, sliced
1 kg (2 1/2 pounds) chicken, cut into small pieces (about 14)
1/4 kg (1/2 pound) squid, cut into small pieces
1/4 kg (1/2 pound) halibut, cut into small pieces
1/4 kg (1/2 pound) swordfish, cut into small pieces
1/2 kg (1 pound) small or medium shrimp, shelled
1 medium onion, chopped
2 tomatoes, peeled and chopped
1 green pepper, chopped
1 red pepper, chopped
1/4 kg (1/2 pound) cooked small clams, in their shells
1/2 kg (1 pound) cooked mussels, reserve few shells for decoration
675g (3 cups, 1 1/2 pounds) short-grain rice
1 lemon
1 liter (4 cups, 1 3/4 pints) hot chicken broth
3/4 l (3 cups, 24 ounces) hot fish broth
1/2 kg (1 pound) large crayfish
Parsley sprigs and lemon wedges for garnish
In small bowl or mortar, mash garlic, parsley, saffron and salt.
Set aside. Heat olive oil in paella pan with a 15-inch (40 cm)
base. Add chopped ham and chorizo. Fry, stirring a few minutes.
Remove to warm platter. Add chicken pieces, sprinkled with salt,
and fry over high heat until golden on all sides. Remove to warm
platter. Add squid, halibut and swordfish. Sprinkle with dash
of salt and fry. Remove to warm platter. Add shrimp and sauté
about 3 minutes, or until barely pink. Remove to warm platter.
Add chopped onion, tomato and peppers. Sauté until soft.
Return the cooked ham, chorizo, chicken, fish and shrimp to the
paella pan. Add parsley-garlic mixture. Add cooked clams and mussels.
discard any that have not opened. Stir in rice, and juice of 1
lemon. Fry for 2 or 3 minutes. Pour over the hot chicken and fish
broth, while stirring. Bring to fast boil. Decorate with large
crayfish around the edge of paella pan. Simmer for 20 minutes,
without stirring. Turn off heat and shake pan lightly to prevent
rice from sticking. Cover with dry towel for 10 minutes. This
allows rice to absorb any excess broth. Garnish with lemon wedges
and parsley sprigs before serving.
Chicken in Garlic Sauce (Pollo al Ajillo)
1 dl (1/2 cup, 4 ounces) olive oil
Approx. 1 1/2 kg (2 1/2-3 pound)chicken, cut in small serving
pieces
Salt
1 head garlic, minus 2 cloves, minced
1 dl (1/2 cup, 4 ounces) water
Juice of 1 lemon
Few strands saffron or pinch powdered saffron, diluted and crushed
in very small amount of water
Heat oil in large skillet. Add chicken pieces and cook over moderate
heat until golden brown. Place chicken pieces in large, shallow
casserole. Salt. Pour off all but 4 tablespoons of oil in skillet.
Sauté garlic. Stir in water and bring to boil. Pour over
chicken. Add lemon juice and saffron. Cook, covered, over low
heat about 15 minutes or until meat is tender. Serve, spooning
sauce over chicken. We suggest a light, dry red wine, for example
Torres Coronas from Catalonia or Señorío de Sarria
from Navarra.
Fresh Tuna Fish (Marmitako)
Marmitako is the traditional Basque guiso marinero
- a tasty fish stew, prepared in an earthenware casserole.Fresh
tuna is one of the favorites of Basque cuisine. It is caught at
the end of the summer, while chasing anchovy. It should be differentiated
from atún, which is usually sold canned in Spain
and other countries.
7 tablespoons olive oil
2 onions, chopped
3 garlic cloves, minced
1 kg (2 pounds) fresh tuna, in large chunks with skin and bones
removed
5 tomatoes, peeled and chopped
3 pimientos, cut in strips
1/4 teaspoon cayenne
2 tablespoons parsley, finely chopped
2 bay leaves
1 teaspoon salt
2 dl (7 ounces)white wine
1/2 (2 cups, 16 ounces)fish broth water
750g (1 1/2 pounds) potatoes, in large chunks
Heat oil in large earthenware casserole and sauté onion
and garlic over low heat until onion is tender. Add fresh tuna,
tomatoes, pimientos, cayenne, parsley and bay leaves. Season with
salt. Turn carefully. Pour over the wine and fish broth. Add the
amount of water needed to cover. Simmer, covered, for 1 hour.
After 40 minutes, add potato chunks. Season to taste. Serve in
casserole with fresh crusty white bread.
Oxtail Stew (Rabo de Toro)
Right after a bullfight you might be able to find a real bull's
tail for your Rabo de Toro. However, an oxtail does well
in this traditional dish.Chocolate is used sparingly in Spanish
cooking, but it often give a lovely, spicy touch to meat dishes.
1 1/2 kg (3-3 1/2 pounds) oxtail, cut into 2-inch (5 cm) pieces
oil for frying
2 large onions, finely chopped
3 garlic loves, minced
3 carrots in thick slices
1 green pepper, chopped
4 bay leaves
Salt
2 dl (7 ounces) red wine
2 dl (7 ounces) water
1 tablespoon unsweetened chocolate powder
Cover bottom of large casserole with oil and heat- Brown pieces
about 15 minutes. Add onion, garlic, carrots, green pepper, bay
leaves, salt, red wine and water. Heat to boiling; reduce heat.
Skim off foam. Cover and simmer 3 hours. Remove meat to warm platter.
Discard bay leaves. Skim fat from broth. Purée broth in
blender until smooth. Pour into saucepan. Stir in chocolate powder
and heat through. Pour over oxtail pieces and serve immediately.
If you wish to make additional sauce, add more red wine or beef
broth. This dish demands a Torres Sangre de Toro, a heavy, full-bodied
red wine from Catalonia.
Red Pepper Salad (Ensalada de Pimientos)
2 medium red peppers, sliced in rings
1 small onion, sliced in rings
6 tablespoons olive oil
3 tablespoons white vinegar
1 garlic Clove, minced
3 tablespoons fresh parsley, minced
Salt
Pepper
1/2 head lettuce, cut in pieces
8 canned anchovies
1 hard-boiled egg, chopped
Place pepper and onion rings in salad bowl. In small bowl combine
olive oil, vinegar, garlic, parsley, salt and pepper. Pour over
onions and peppers and let sit for a couple of hours. Stir once
in a while. Arrange lettuce pieces on bottom of large serving
plate. Pour pepper-onion mixture over. Garnish with anchovies
and sprinkle with chopped egg.
DESSERTS
Caramel Custard (Flan de Huevos)
2 whole eggs
10 egg yolks
1 liter (4 cups, 1 3/4 pints) milk
Peel of 1 lemon, in pieces
6 tablespoons sugar
Caramelized sugar
8 tablespoons sugar
To make the caramelized sugar, heat sugar in an ovenproof (1 liter,
4 cups, 1 3/4 pints) plan mold, over low heat, stirring constantly.
Cook until sugar has melted and is golden brown. Tilt pan to coat
bottom and sides. Remove from heat and let cool for at least 30
minutes, tilting pan occasionally to coat sides. To make the custard,
mix half of the milk with 3 tablespoons sugar and peel of 1 lemon.
Cook slowly over low heat for 1/2 hour, stirring constantly. Set
aside. Remove lemon pieces and discard. In large bowl beat whole
eggs and egg yolks lightly. (Egg shells can be saved and added
later to water of the Baño María to prevent
from splashing into flan while cooking). Blend in 3 tablespoons
of sugar and remaining milk. Gently add the boiled milk and stir.
Pour custard mixture into mold on top of caramelized sugar.
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