Al Plato y a las Tajadas

Hummus

2017-04-11T18:52:00.000-07:00

Today I am going to introduce you to an Arabian recipe which is getting very popular in Spanish cuisine, perfect as an appetizer, easy to prepare, not many ingredients and healthy, is there a better deal?

Ingredients

-500 gr. dried Garbanzos or Chickpeas.

-Juice of 1 Lemon (or to your liking)

-3 Tablespoons of Tahini.

-2 Garlic Cloves.

- A couple of pinches of Ground Cumin.

-Salt and Pepper.

-2 Tablespoons of EVOO.

-Fresh Parsley.

This recipe starts by soaking the chickpeas the night before, the next day boil them until they get soft.

Put in the blender bowl or in a food processor, the chickpeas, the EVOO, garlic and lemon juice. Grind all together until you get a smooth paste. Add the ground cumin, salt and pepper and Tahini and grind them again until all the ingredients are blended.

You can have it right away or put it in the fridge for a little while.

To serve pour it in a bowl sprinkled with a good EVOO, a pinch of paprika (if is it sweet or hot is to your liking) and some chopped parsley.

Accompanied with pita bread.

Note: You can substitute the dried garbanzos for baked meat eggplant, named as Mutabbal.

Cookie Nutella Cake

2017-03-08T17:54:00.000-08:00

Hello again!! It has been a while, but we are coming back and for that I choose a recipe for a party o celebration. The cookies cake, a classic in the birthdays parties for a generation in Spain, in this case blended with another delicious recipe, the Nutella cake.

Ingredients

- 125 gr. (4.5 Oz) Soft Unsalted Butter.

- 250 ml. (8.5 Fl. Oz.) of Milk.

- Maria cookies.

- A pinch of salt.

- 2 Eggs.

- 400 gr. (14.10 Oz) Nutella (a big jar).

- Liquor (Brandy, Frangelico, Rum…).

So, we start whisking the butter along with egg yolks and the Nutella, save the egg whites for later.

Beat the egg whites and the pinch of salt to stiff peaks and add it gently in a third at a time to the first mix.

In a bowl mix the milk with the liquor (not in case of a child birthday) and submerge the cookies in it to get them moistened but not soaked.

Place the cookies in a large bowl making layers and cover each of them with the Nutella mix, we will continue do it like that until the cream is finished and this will be the top of the cake.

Cover it with plastic film and refrigerate it for one day to the cream combines.

Decorate to your liking.

Mango & Jicama Salad

2016-04-26T19:00:00.000-07:00

It seems summer has come early this year to Seattle. We will have more rainy days for sure, but we can enjoy this fresh salad for now. Obviously this is not a Spanish recipe but it is always good a pinch of innovation.

Ingredients for 4 people:

-2 Mangoes not too ripe.

-1 Jícama.

-1/2 Red Onion.

-1 Bunch of Cilantro.

-1 Lime or Lemon.

-1 Teaspoon of Chile flakes.

-Spanish Olive Oil.

-A Couple of Pinches of Salt & Pepper.

Dice the red onion and soak it in water while you prepare the rest of the ingredients. Cut the mango and jicama in cubes or sticks, place them in a salad bowl. To prepare the dressing, mince the cilantro (approximately a cup), squeeze the lime/lemon and mix both things with the chile flakes and the Spanish olive oil, add the salt and pepper.

Rinse the onion and put it in the salad bowl along with the mango and jicama. Pour the dressing over the ingredients and serve.

Galician Octopus (Pulpo a Feira o Gallega)

2016-01-27T17:45:00.000-08:00

This is a traditional recipe from the North of Spain, easy to find in every bar and restaurant there, as well in the rest of the Iberian Peninsula. Even there are fairs and competitions all through Galicia where Pulpo a Feira is the star dish.

Ingredients:

-1 Octopus.

-Water.

-Spanish Olive Oil.

-Sweet/Mild Paprika.

-Sea Salt.

The way to make Pulpo a Feira depends on if the octopus is fresh or frozen. If the octopus is fresh you should hit it against a hard surface to tenderize it. If the octopus is frozen it is not necessary to do this before because the freezing makes the octopus get soft naturally.

To boil the octopus we have to clean it first, empty the head out, remove the mouth and eyes and scrub the tentacles.

Pour water in a pot with no salt and boil it, when it gets to a rapid boil take the octopus by the head and dunk it in and out on the pot 3 times. We call this “asustar” or scare the octopus. After this process we let it boil approximately 30 minutes in the case of an average octopus.

30 mn. later take the octopus out and slice the tentacles when the octopus gets cool. Cut the head too.

In another pot boil chopped potatoes with a little bit of salt.

To present the octopus, in a wood plate place the potatoes with the octopus over them. Sprinkle the Spanish olive oil, the sweet paprika and the sea salt.

Cuttlefish Marmitako

2015-12-03T19:09:00.000-08:00

This recipe is a variation of the original Marmitako made with tuna, delicious and perfect for these coming chilly days.

Ingredients for 2 people:

-2 Pounds of Baby Cuttlefish.

-½ Onion.

-1 Garlic Clove.

-1 Small Tomato.

-1 Green Bell Pepper.

-1 Ñora (Dried Red Sweet Pepper)

-1 Pimiento Choricero (https://en.wikipedia.org/wiki/Capsicum_annuum)

-2 Large Potatoes.

-1 Zucchini.

-1 Cup of White Wine.

-Olive Oil.

-Salt

-Water.

Clean the cuttlefish and place aside. Hydrate the ñora and pimiento choricero by putting them in a bowl with warm water, scrape the pulp from the peppers and discard the skin.(some Spanish stores sell the pulp of these peppers in a jar, so you can save all this process).

Peel and slice the garlic clove, chop the onion and the green bell pepper, poach everything in a deep pot with a little bit of olive oil. When it gets soft add the peeled tomato and the pulp of the peppers, stir it up and incorporate the cuttlefish, mix everything.

Peel and cut the potatoes, place them in the pot and pour the white wine, turn up the heat to evaporate the alcohol. Meanwhile clean and cut the zucchini. When the alcohol is gone, add the zucchini, mix all the ingredients and pour water to cover all the ingredients. Cook till the sauce thickens.

Vinaigrette Mussels

2015-10-08T18:48:00.000-07:00

Today we are going to cook a fresh, and easy recipe. Summer is the time of the year when this dish is the most enjoyable as a tapa or aperitif due its freshness and lightness.

Ingredients for 4 people:

-2 kg. of Raw Mussels

-1 cup of White Wine.

-½ Onion.

-1 Green Bell Pepper.

-1 Tomato.

-1 Boiled Egg.

-Salt.

-Vinegar.

-Olive Oil.

The recipe is easy just steam or boil the mussels using water and white wine. This process does not last long, just check when the mussels are open, then clean the mussels removing the beards and one part of the shell. Put the mussels aside for later and let them cool.

Chop the veggies, onion, green bell pepper and tomato along with the boiled egg in small pieces, mix all of them and add the vinegar, olive oil and salt to your liking.

Present the mussels on a plate or a tray, in their own shell with a spoon of the vinaigrette on top of each one.

Peas & Cod

2015-09-14T12:47:00.001-07:00

Today recipe is an adaptation from one of my favorite blogs. I just changed a couple of things.

Ingredients for 4 people:

-800 Gr. (1.10 Lb.) Peas. (Canned peas or fresh)

-1 Onion.

-150 Gr.(5.30 Oz.) of Cod. (Fresh or Salted cod)

-1 Tablespoon of Ground Parsley.

-Salt.

-Olive Oil.

Poach the chopped onion in a pan with 4 or 5 tablespoons of olive oil until the onion is a little golden, stir it up from time to time. Put the fresh cod in a pot with cold water(the original recipe uses salted cod, so previously it must be desalted by soaking overnight in water) when the water heats up (not boiling) and the fish is white, take it out and flake it in averages pieces. Put the cod aside and also keep the cooking water.

Place the peas and 3 tablespoon of cooking water in the pan along with the onion, let it cook for a couple of minutes and add the cod. Simmer everything for 3 more minutes, remove the pan from the stove and sprinkle the parsley. Splash a little bit of olive oil and shake the pan gently until the sauce gets thicker. Season it and serve.

Seasoned Carrots Cadiz Style

2015-08-06T19:13:00.000-07:00

Here I have a new recipe which I discovered in our last biannual trip to Spain. For many people it will be something known already but for me it was my first try.

It is a pretty easy veggie recipe, very popular as tapa in Cadiz bars.

Ingredients

-500 Gr. (1 Lb.) of Carrots.

-3 Garlic Cloves.

-2 Teaspoons of Dried Oregano

-4 Teaspoons of Cumin Seeds.

-2 Teaspoons of Sweet Paprika.

-Salt.

-1 cup of Sherry vinegar.

-1 cup of water.

Peel the carrots and boil them, first on high heat and when they boil lower the heat and let them cook. They must be firm and not too soft or else they will fall apart. Drain and let them cool.

When the carrots get cool, cut them in 1 cm (0.4”) slices. Place them in a bowl along with the smashed cumin seeds, the oregano, paprika, the smashed garlic cloves, salt, vinegar and water. Mix everything well and keep them in the fridge for at least 8 hours. Before serving them drain the liquid and sprinkle olive oil. Add salt to taste.

Callos (Cow Tripe Stew)

2015-05-26T18:28:00.000-07:00

One of most traditional dishes of the Madrid gastronomy, easy to find in many bars, taverns and restaurants from the humblest ones to the most elegant.

Ingredients for 4 people:

-1,5 Kg. (3.5 Lb) Cow Tripe.

-1 Kg. (2.3 Lb)Cow Snout.

-100 Gr. (3.5 Oz) Salt Pork Belly.

-1 Cured Ham Bone.

-2 Blood Sausages.

-2 Chorizos.

-1 Onion.

-1 Head of Garlic.

-1 Bay Leaf.

-Flour.

-Sweet Paprika.

-Ground White Pepper.

-Olive Oil.

-Salt.

It is pretty important with this recipe carry out a deep cleaning of the cow tripes and snout. It must be done by scraping them with salt and lemon or vinegar, and cleaning them with plenty of water. Boil them in a pot with water, when it starts to boil, switch the water and add the salt pork belly, the cured ham bone, the blood sausages, the chorizos, the onion, the bay leaf, salt and white pepper.

When the water starts to boil again, remove the foam from the top and lower the heat and let it cook slowly for about 3 hours. Meanwhile in a pan prepare the saute with the olive oil, the onion, the peeled garlic, 1 tablespoon of paprika and 1 tablespoon of flour (add the paprika and the flour when the onion and the garlic get soft). When all of the ingredients are mixed add the chorizo and the blood sausages, stir it for a little while and add the saute to the bowl along with the tripe and the snout. Take care the stew doesn’t run out of broth but it shouldn't be too soupy.

Salt to your liking and present it in a ceramic dish.

White Beans Stew with Clams (Fabes con Almejes)

2015-05-06T18:38:00.000-07:00

Though it is chilly outside, the summer is coming. This stew recipe, typical from Asturias in the North of Spain, done with not many ingredients is perfect for a weekend day when you have enough time for a nap after.

Ingredients for 8 people:

-1 Kg (2 Lb.) of White Beans.

-1 Kg. 2 Lb.) of Clams.

-1 Onion.

-1 Bay Leaf.

-2 Garlic Cloves.

-1 Teaspoon of Sweet Paprika.

-Olive Oil.

-Salt.

Put the white beans soaking in cold water during a whole night. Next day place them in a pot along with the onion cut in 4 pieces, 4 tablespoons of olive oil and the bay leaf, and cover all with new water.

Cook them on high heat until boiling, at this point lower the heat, keep the lid on and simmer until the beans are soft (around 2 hours). If the stew needs more water, always add cold water and never stir with a spoon, always move the pot.

Wash the clams and put them in a pan with water in the bottom to let them open. In a different pan fry the garlic cloves. When they are fried add the paprika and mix them all, pour it in a mortar and mash, adding a little bit of the water from the clams. Mix this sauce with the clams and their water and add this to the pot.

Add salt if needed and let it boil for 15 minutes or so, until the sauce gets thick.

Spanish Rice Pudding (Arroz con Leche)

2015-04-15T18:21:00.000-07:00

Spanish rice pudding is a typical dessert from Asturias in the North of Spain but really well known and cooked in the whole Spanish territory. It is believed that Spanish rice pudding was introduced into Spain centuries ago during the Muslim occupation of the Iberian Peninsula, and it was spread out through South America during the Spanish colonization and later around the whole world.

Ingredients for 4-6 people:

-4 cups of Whole Milk.

-½ cup of Rice.

-½ cup of Sugar.

-1 piece of Lemon Peel.

-1 piece of Orange Peel.

-1 Cinnamon Stick.

-Ground Cinnamon.

-1 Vanilla Pod (optional)

Place in a pot the milk, rice, cinnamon stick, orange and lemon peels and the vanilla pod. Cook for 45 minutes at medium-low heat, stirring every 5 minutes to avoid it sticking to the pot.

When the rice is creamy add the sugar, stir and let cook for 10 more minutes.

Take the pot off the stove and remove the cinnamon stick, orange and lemon peels and the vanilla pod. Let it cool and put it on a big bowl or in individual glasses, decorate with ground cinnamon.

Garlicky Shrimp (Gambas al Ajillo)

2015-04-01T19:23:00.000-07:00

Garlicky Shrimp is a very traditional “tapa” and “racion” in Spain, this popular dish belongs to the wide tavern culture so unique in the “Piel de Toro” . Some bars offer it as its highlight “tapa”, like “La Casa del Abuelo” in Madrid.

Ingredients for 2 people:

-½ Kg. (1 Lb.) Fresh Shrimp.

-4 Garlic Cloves.

-Olive Oil.

-1 Cayenne Pepper.

-Salt.

-Ground Parsley

Peel the shrimp and remove the heads, (you can keep them in the freeze to make a broth base for another recipe like paella) keep them aside. Slice finely the garlic cloves and add them along with the cayenne pepper to a ceramic pot (if you do not have one use a deep pan) with a 1/2 inch of EVOO, the heat has to be medium.

When the garlic is golden, add the peeled shrimp, turn off the heat, just with the remaining heat the shrimp will cook, use a plate as a lid and cover the ceramic pot with it to keep the heat inside, don’t let them cook too much. Serve in the same ceramic pot, season with a pinch of salt and decorate with ground parsley. And that’s all, SO EASY!!

Sweet & Sour Pork

2015-03-17T18:55:00.001-07:00

Today the posted recipe sounds more exotic than usual, although it is familiar and we eat it often, it is not in our customary mediterranean diet. But, in this version we will use everyday ingredients.

Ingredients for 4 people:

-750 Gr. (26 Oz) of Diced Lean Pork.
-1 Carrot.
-1 Onion.
-1 Green Bell Pepper.
-Soy Sauce.
-Soy Sprouts.
-Chicken Broth or Knorr Cubes.
-Sugar.
-Vinegar.
-Olive Oil.

First of all, let the diced pork marinate in the soy sauce and olive oil for 2 hours. After this, stir fry it in a deep pan or wok, until the pork browns.

Place the pork pieces in a pot and pour chicken broth until it covers the meat and let it boil while cooking the veggies. Saute the chopped veggies in the same pan where we cooked the pork on high. Add the drained pork after 15 mn boiling and mix with the veggies.

Reduce the rest of the broth until it is thicker and add 4 tablespoons sugar and a stream of vinegar. Add the soy sprouts to the pork and then the reduced broth, and...LISTO!!!

Portobello Mushrooms stuffed with Shrimp

2015-02-16T19:14:00.000-08:00

Tapa, side, main dish, light, easy to do, all these adjectives and much more we can assign to this recipe.

Ingredients for 4 people:

-8 big Portobello Mushrooms.
-16 Shrimp.
-1 Garlic Clove.
-Ground Parsley.
-Salt.
-Pepper.
-Alioli Sauce (Optional).

Peel the raw shrimp and keep the peels and heads. Mince the garlic clove and place it in a bowl along with the ground parsley, a pinch of salt and pepper and a stream of olive oil. Put the shrimp into this mix and marinate while we prepare the rest of the ingredients.

Put the shrimp peels and heads in a frying pan and saute all, try to extract all the flavour from the heads by squeezing them with a wood tool. Pour a little bit of water and let it cook for a little while. Strain it and add the broth to the shrimp bowl.

Now it is the mushrooms turn, clean and empty them, place on an oven tray. Stuff the mushrooms with the shrimp mix, bake them for 10 mn. at 355°F (180°).

We can serve it with alioli sauce and make it more filling, (and less light too).

Alioli Sauce (Garlic Mayo)

This sauce gets along pretty well with aperitifs, fish and many more.

Ingredients:

-½ Garlic Clove (depends on how strong you like it).

-1 Egg.

-Olive Oil.

-Vinegar.

-Salt.

With a hand blender mix the chopped garlic clove, the egg, a pinch of salt, a stream of olive oil and a little stream of vinegar in a deep bowl. Start to blend it without moving the blender, keeping the blender stack to the bottom of the bowl. When the mix begins to get thicker, move the blender up and down lightly until the texture of the sauce becomes uniform.

Cod Fritters (Buñuelos de Bacalao)

2015-02-02T19:59:00.002-08:00

Another typical Spanish Easter recipe, in this case I made them with cod but there are multiples ways to make them, they could be sweet as well as salty.

Ingredients for 4 people:

-150 Gr. (5 Oz.) Fresh Cod.

-1 Scallions.

-1-2 Garlic Cloves.

-100 Gr. (3.50 Oz.) Flour.

-1 Eggs.

-1 Teaspoons Baking Powder.

-100 Ml. (3.40 Oz.) of Water (could be substitute for milk)

-Spanish Virgin Olive Oil.

-Fresh Parsley.

-Salt.

In Spain, this recipe use to be done with salty cod, so you would need to desalt it, but in this case the fritters are done with fresh cod.

Start mincing the scallions and the garlic cloves and poach them in a pan with a little of olive oil at low heat, when the veggies are almost done add the shredded cod and poach lightly. Let them drain over paper towel.

Make the dough in a bowl placing the beaten egg, the water (or milk), add little by little the flour already mix with the baking powder and salt when all these ingredients come together mix in the poached veggies and the cod previously drained . The dough has to be light and creamy.

Finally in a deep pan with plenty of olive oil place dough tablespoons and fried them until are brown. Remove the excess oil putting them over paper towel and decorate with grounded parsley.

ENJOY THEM!!

Patatas a lo Pobre like my Grandma´s

2014-11-19T17:49:00.000-08:00

Putting title to this recipe was a little bit messy. Patatas a lo Pobre (....) is what my Grandma called this recipe, so that is how it is gonna stay. Truly it is a mix among Garlic Soup, Patatas a lo pobre and Stewed Potatoes. What is sure is this recipe is the most recommended to keep you warm this winter.

Ingredients for 2 people:

-4 Medium Potatoes.

-4 Garlic Cloves.

-1 Egg for every Diner.

-Saffron Threads.

-Water or Vegetable Broth (in this last case add Knorr cube).

-Parsley.

-Spanish Olive Oil.

-Salt.

Peel the potatoes and cut them in half inch. Fry them in a pan with olive oil. Remove the excess oil putting the slices on a paper towel. After a moment letting the potatoes drain, place them in a pot and cover them with the vegetable broth and let it simmer. Meanwhile mash in a mortar the chopped garlic cloves, a bunch of parsley, saffron and salt and pour the mix into the stew. Let the stew take the taste of the garlic for a while. When the potatoes are soft the stew is done (Poke them with a fork).

Before you serve, break an egg for every dinner guest and pour them into the stew. Stir them up with a fork to get egg threads and READY TO SERVE!!

Pepitoria Chicken

2014-11-13T19:01:00.001-08:00

Another Grandma recipe,it was originally made with hen, though it is very difficult to find nowadays. Pepitoria relates the sauce which goes with the chicken and you can cook it with differents proteins, usually game birds.

Ingredients for 4 people:

-1 Chopped Chicken or Hen.

-1 Big Onion.

-2 Garlic Cloves.

-100 Gr. of Almonds.

-3 Boiled Eggs.

-1 Cup of White Wine.

-1 Cup of Chicken Broth.

-Saffron Threads.

-Spanish Olive Oil.

-Salt.

-Pepper.

-1 Bay Leaf.

-Parsley.

Season the chopped chicken with salt and pepper and brown them in a deep pan with 3 or 4 tablespoons of olive oil. When the chicken is fried set aside over paper towels.

In a pot with the same oil poach the diced onion. Let the onion get soft and meanwhile in a mortar place the garlic cloves, the almonds, the eggs yolks, the saffron threads (previously slightly toasted in a pan to obtain more color and flavor) and a little bit of parsley and salt. Mash all of them until it forms a paste.

Put the chicken in the pot and add the bay leaf and the cup of white wine, let the wine reduce. When the alcohol is gone add the chicken broth and the mix from the mortar.

Let the stew cook for 20 minutes until the chicken is tender and decorate with the chopped white eggs. YUUUUMMYY!!!

Flan (Cremè Caramel)

2014-11-05T17:21:00.000-08:00

Today I post a dessert, an easy to do dessert made with basic ingredients which we always have in the fridge and besides we don't need too many skills to make it. This dessert accepts variations adding ingredients such as, cheese, chocolate, coffee, fruits, vanilla, etc.

Ingredients for 4 people:

-½ L. (17 Oz.) of whole milk.

-4 Eggs.

-6 Tablespoon of Sugar.

-Water.

In a bowl put 4 tablespoon of sugar, break the eggs and whisk all of them. Keep mixing while pouring the milk little by little.

Put the mixture aside and make the caramel. Place a couple of tablespoons of sugar and pour 2 tablespoons of water in a skillet on low heat and let the sugar dissolves into the water. When the caramel turns golden pour it in a custard dish and cover the bottom with it. Then pour the mixture in as well.

Place the custard dish in a glass pan or glass roasting pan with water and put it in the oven, bake it at 350ºF for 40 minutes. To be sure it is done poke it with a knife, if the knife comes out clean, the flan is done.!!

Let the flan cool and take it out of the custard dish. READY TO ENJOY!!

Meatballs with Sauce

2014-10-29T17:47:00.000-07:00

A typical plate from my childhood, every mom in Spain has her own formula to make “albondigas” (meatballs), we eat them as a one-dish meal with a veggie sauce and frequently with garnish of rice, veggies, french fried or baked potatoes or even quinoa. It is a perfect recipe to freeze and enjoy it days later.

Ingredients for the Meatballs for 4 people

-½ Kg (1 Lb.) of Ground Beef (or other ground meat to your liking).

-1 Garlic Clove.

-2 Eggs.

-1 Twig of Parsley.

-2 Tablespoon of Bread crumbs.

-A pinch of Cinnamon.

-Flour.

-Salt.

-Pepper.

Mince the garlic clove and the twig of parsley and place them in a bowl along with the meat, the eggs, a pinch of salt, pepper and cinnamon and mix up all the ingredients. Add the bread crumbs, the amount that you need to obtain a thicker dough.

Make balls from the dough and lightly coat in them with flour. Fry them in a deep pan with olive oil, when they are golden brown take them out of the pan and drain the excess olive oil by placing them on a plate with paper towel.

Ingredients for the Sauce:

-1 Onion.

-1 Carrot.

-½ Green Bell Pepper.

-1 cup of White Wine.

-1 Tomato.

-1 Garlic Clove.

-Water.

-Salt.

-Olive Oil.

Peel and chop all the veggies and put them in a saucepan, with a couple of teaspoons of olive oil and a couple of pinches of salt, poach them until they are soft and then pour the cup of white wine. Let the sauce reduce for 10 minutes or so and blend it. (Add water if it is necessary).

Join the meatballs with the blended sauce in the saucepan and let them cook together for 10 minutes. YUMMY!!

Porrusalda (Leek Stew)

2014-10-22T17:45:00.002-07:00

The recipe proposed this week is a light dish, which has the vitamins and minerals needed to detox our organism from the excess. This veggie soup provide us many benefits for our health. The base of the dish is leek, puerro in Spanish, this is where it gets its name.

Ingredients for 4 people:

-5 Leeks.

-3 Medium Potatoes.

-1 Medium Onion.

-2 Carrots.

-Bones of 2 Whole Chickens. (To make the broth)*

-Water.

-Olive Oil.

-Salt.

Make the chicken broth in a pressure cooker with plenty of water. Peel and cut the onion finely and poach it in a pot with a stream of olive oil on low heat. When the onion is soft pour the broth, previously having removed the fat, and add the cleaned and chopped leeks, keep adding the peeled and cut carrots and potatoes. Salt and let it simmer for 20 minutes or until the potatoes are done.

Serve this dish as a soup or if you blend it, as a cream. we can make this dish more filling by including cod or ribs.

*These bones are easy to find in Asian stores or specialized butcher shops.

BE HEALTHY!!

Marmitako (Bonito/Tuna Stew with Potatoes)

2014-10-15T13:00:00.002-07:00

Today's recipe comes from the North of Spain and it is a tuna or bonito with potatoes and veggies stew. It is named after the container where is cooked, marmite, and in its beginnings it was a fisherman's dish, cooked typically in the ships.

Ingredients for 4 People:

-1Kg. (2 Lb.) of Tuna/Bonito.

-1 Kg. (2 Lb.) of Potatoes.

-1 Medium Onion.

- 1 Big Green Bell Pepper.

-2 Garlic Cloves.

-1 Tablespoon of Pimiento Choricero pulp (a kind of sun dried Spanish pepper).

-2 Ripe Tomatoes.

-1 Cayenne Pepper.

-Spanish Olive Oil.

-Salt.

-1 liter (about 4 cups) of Fish Broth. (You can do it with the tuna head and skin).

Chop the onion, green bell pepper and garlic and poach them in a pot with 2 tablespoon of olive oil and a pinch of salt, put the lid on. When they are done peel the potatoes and partially cut and then break them at the end into uneven bite sized pieces (this way the starch is liberated and the broth becomes thicker), add to the stew and fry lightly.

Add the Pimiento Choricero pulp and the cayenne pepper and mix all together. Pour the fish broth and cook until the potatoes are boiled. Turn off the heat and add the diced tuna, it will be cook with the heat of the stew. Salt to your liking and done. SO EASY!!!

Peas with Jamón Serrano

2014-10-08T18:03:00.000-07:00

Another recipe using jamón, this dish is perfect as a starter and as a side accompanying meat or fish. We can use sweet peas from a can, frozen peas or raw, depending on the spare time we have or how fresh we want our dish; both options are delicious. We can choose too the quality of the Jamón we are gonna use in the recipe, always as more quality more flavour but more cost too.

Ingredients for 2 people:

-400 gr. (14 Oz.) of Peas.

-150 gr. (5 Oz.) of Jamón Serrano.

-½ Medium Onion.

-1 Cup of White Wine.

-1 Flat Tablespoon of Flour.

-½ Cup of Vegetable or Chicken Broth.

(you can use a Maggi or Knorr Cube)

-Egg (optional)

-Salt.

-Spanish Olive Oil.

Start chopping the onion and poach it in a pan with a couple of tablespoons of olive oil and a pinch of salt to make it sweat. Drain the liquid from the peas and put them aside. Dice the slices of Jamón Serrano (I used the meat of a Jamón bone that I used to make a broth). Add the Jamón to the pan and stir it up along with the tender onion. Pour the flour, mix all together well and add the peas. Pour the white wine and increase the heat to evaporate the alcohol. After that add the broth and let everything boil to get thick for 3 minutes. You can add a fried or poached egg on top to make the dish heartier. READY TO EAT!!

Pisto Manchego (Vegetable Stew)

2014-10-01T17:46:00.000-07:00

Fall just showed up, sadly we have to give up the fresh and easy making recipes to start cooking filling dishes to face the chilly weather. I was not a fan of this dish when I was a child, but my grandma was, beside it is a typical recipe from her hometown, so Pisto was a must on our table. Fortunately, I learned to appreciate when I grew up.

This is a healthy dish, made just using veggies, so it is a perfect deal for vegetarians and people on a diet. The egg is optional.

Ingredients for 4 people:

-1 Big Onion.

-1 Green Bell Pepper.

-1 Red Bell Pepper.

-1 Zucchini.

-2 Garlic Cloves.

-400 gr (14 Oz.) Tomato Puree.

-1 Splash of White Wine.

-1 Egg.

-Paprika.

-Spanish Olive Oil.

-Salt.

Dice all the veggies, starting with the onion. Meanwhile pour the olive oil in a deep pan with low heat to let the oil get warm. Dice the pepper removing the seeds, the garlic and the zucchini with its peel. First saute the onion on medium heat till it is soft and translucent. Add the peppers and the garlic, now on low heat till they are soft and finally the zucchini. When everything is tender, remove the excess water and oil and add the white wine and the tomato puree (this can be canned or homemade). Increase the heat to evaporate the alcohol, after a couple of minutes lower the heat and let it boil till the sauce gets reduced. Leave it more or less thick and salted to your liking. Add a fried or poached egg on top if you want. I highly recommend it.

EAT YOUR VEGGIES!!

Pasta Salad with Jamón Serrano

2014-09-24T19:28:00.000-07:00

Another highlight of summer, now it is done, the pasta salad. There is a pasta salad for every person who cooks in the world, you can mix the pasta with almost everything and the result always is tasty. So, in this case I'm gonna give a Spanish touch to the Italian pasta.

Ingredients for 4 people:

-400 Gr. (14 Oz.) of pasta (penne or other shapes)

-200 Gr. (7 Oz.) of Jamón Serrano.

-Dried Basil.

-1 Bay Leaf.

-Spanish Extra Olive Oil.

-Salt.

Boil the pasta as is indicated on the box, with a sprinkle of olive oil, salt and the bay leaf. When the pasta is ready, let it cool. The jamón serrano has to be thick, so you can get it in slices and dice them. When the pasta is cool enough, add the jamón, the basil (to your liking), salt and a stream of olive oil and..

READY TO ENJOY IT!!

Marinera Clams

2014-09-17T17:43:00.000-07:00

This is a traditional Galician recipe, the Northwest part of Spain, very popular on Christmas but very easy to find in the bars, restaurants and Spanish homes all year long. Everything is delicious in this plate from the seafood to the broth. And you can make it with mussels too.

Ingredients:

-1 kg (2 Lb. 300 Oz.) of fresh Clams.

-1 Onion.

-2 Garlic Cloves.

-1 Bay Leaf.

-2 Tablespoons of Homemade Tomato Sauce.

-1 Tablespoon of Flour.

-A couple of dashes of Parsley.

-1 small Cayenne Pepper.

-½ Cup of White Wine.

-Salt.

First of all and very important, clean very well the clams to eliminate all the sand or other foreign bodies which they can have, do it with cold water. The best way to open them up is with steam, so put water in a deep pan along with the bay leaf and place the clams over the bowl in a steamer and watch them to open. When all of them are open, set aside and let them cool (discard those that remain closed).

After opening the clams, prepare the sauce. Peel and chop the onions and the garlic in little pieces and poach them in the same pan we steamed the clams with a stream of olive oil. (If you want a spicy sauce add a cayenne pepper).

Add the flour to the mix to becomes thick and stir it up together over low heat (don't let the flour get burned).

Pour the white wine and turn up the heat to evaporate the alcohol, and end adding the tomato sauce, don't stop to stir.

Eventually add the clams and let them soak with the sauce, just in a couple of minutes.

MMMMMMMMMM....DELICIOUS!!