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FOOD > POPULAR SPANISH RECIPES
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POPULAR
SPANISH RECIPES offered by Marichu and Jonathan |
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Spain is a country marked by regional diversity. This makes Spanish cuisine difficult to classify but each region has its own unique traditions, rich history, distinct dialect, climate and geography. These regional differences are also reflected in local culinary specialties. From the fertile Atlantic fisheries of Galicia in the north to the ancient olive groves of Andalusia, Spain is a country of tremendous bounty. Every community in Spain is famous for both region-specific, fresh foods and also traditionally prepared artisan foods that typify local cuisine. Here are some popular recipes that will enjoy, and don't forget to visit the special pages about Tortilla, Paella, Jamón and Tapas. They're so popular that they deserve a special section.
PISTO : | : ROASTED
LAMB : | : GAZPACHO SOUP : | : CASTILIAN
SOUP : | : "RUSSIAN" SALAD
SEAFOOD SALAD : | : COCIDO
MADRILEÑO : | : PATATAS A LA RIOJANA : |
: SEAFOOD SOUP : | :
BACALAO AL PIL-PIL
Ingredients: » Zucchini - 3 Large |
» Fried Tomato - 3 Cups |
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Begin by heating the olive oil in a large pot or pressure
cooker* over medium-high
heat. Dice the peeled zucchini into large bite-sized pieces. Finely
dice the onion. Chop the cleaned green bell pepper into small pieces.
Add all chopped vegetables to the oil along with the salt. Peel
and chop the potatoes like the zucchini. Smash the garlic cloves
with the side of a knife and add to the pot of sweating vegetables.
Stir mixture while adding potatoes and tomato reduction (concasée
or frito). Grind fresh black pepper over the mixture and stir one
last time. Reduce heat to medium-low. Cover the vegetables with
water or chicken stock and a lid. Simmer over medium-low heat for
at least 45 minutes or until the vegetables are soft yet the potatoes
are not mushy. Season the pisto with salt to taste. Serve hot in
a flat bowl with a crispy baguette as a first course. |
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Ingredients: » Lamb - 1 Quarter |
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Place the lamb in a clay roasting pan skin-side down. Rub the lamb with the garlic after it has been smashed with the side of a knife. Pour about a ¼ cup of water over the lamb followed by half of the olive oil and the salt. Place in a pre-heated oven at 325 degrees. Allow the lamb to roast for one hour. Take the lamb out of the oven and flip the meat over. Pour the white wine over the lamb followed by the rest of the olive oil then the salt over the skin-side of the lamb. Place back in the oven, increasing the heat to 425 degrees for another half an hour or until the skin is toasted and golden brown. Take the lamb out of the oven and conserve the drippings for demi-glace gravy to be served over each plate of lamb. This dish is a classic in Castile. Should you happen to be in the province of Burgos, be sure and order “un lechazo asado” which is a very young roasted lamb. The lamb in Spain has a very different flavor from those from America or New Zealand. The lamb from Burgos is considered the very best in the country and ideal for roasting. Normally this dish is served with a bowl of simple greens seasoned with salt, olive oil and vinegar. The salad acts as a wonderful palette cleanser that complements the lamb perfectly. |
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Ingredients: » Tomatoes - 2 pounds |
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Put the bread inside a bowl of water until completelly wet. Wash, peal and dice the tomatoes, the cucumbers, the peppers and the garlic clove. Mix it all together in the bowl with the bread and grind it all up. To make a lighter texture use a blender. Finally add salt, vinager and a generous spurt of olive oil. |
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Ingredients: » Water - 6 ½ cups |
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Cook water with two garlic cloves, the green pepper and salt. Leave it in low setting so the water will slowly evaporate. Cut the crispy bread in very thin slices and fry it on a pan real quick. Meanwhile fry in a different pan the other garlic clove and add a teaspoon of paprika. When the water is evaporated, after 20 minutes aproximatelly, add the bread and the fried garlic with the paprika. Beat the 2 eggs, add them to the soup and then stir it all very well with a spoon until the egg solidifies like scrambled eggs. Let it boil for 5 minutes and it's ready! |
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Ingredients: » Potatoes - 4 Medium |
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» Green Olives with Pimentos - |
Boil the potatoes and carrots with their skins on in 4 quarts of lightly seasoned water. When the vegetables are soft remove them from the water, set them aside and allow them to cool. Peel the potatoes and carrots and dice them. Additionally, dice the cornichon, green olives and hard-boiled eggs then add them to the potatoes and carrots. Add the cooked peas and mayonnaise. Open the can of tuna, drain the oil and break up the tuna into small pieces before adding to the mixture. Mix everything together and season to taste with salt and pepper. Place the mixture in a large serving bowl and decorate it to your liking with more olives, roasted red pepper and hard boiled-egg. |
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Ingredients: » Zucchini - 3 Large |
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Ingredients: » Knuckle (shin) meat - 1 pound |
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» Onion - 1 Large Yellow |
Chop the onions and mince the garlic. Sautéing those ingredients together in olive oil over medium-high heat. Sweat the onions and garlic and then add the chorizo after slicing it into ½ - ¾ inch wheels. Allow some of the pork fat in the chorizo to render. Next, add the potatoes after cutting them into small, bite-sized pieces. Add salt and pepper and stir the mixture in order to coat the potatoes in the chorizo juices. Cover the entire mixture with water and allow it to simmer over medium heat until the potatoes are just past fork-tender and the liquid has reduced by at least half. Serve hot as you would a soup or stew with a crispy baguette. Encourage your family or guests to mash some of the potatoes with their fork to thicken the chorizo broth. * You can buy these unique items HERE. |
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Ingredients: » Potatoes - 4 Medium |
» Mild
Chorizo - 1 8oz. Sausage |
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Chop the onions and mince the garlic. Sautéing those ingredients together in olive oil over medium-high heat. Sweat the onions and garlic and then add the chorizo after slicing it into ½ - ¾ inch wheels. Allow some of the pork fat in the chorizo to render. Next, add the potatoes after cutting them into small, bite-sized pieces. Add salt and pepper and stir the mixture in order to coat the potatoes in the chorizo juices. Cover the entire mixture with water and allow it to simmer over medium heat until the potatoes are just past fork-tender and the liquid has reduced by at least half. Serve hot as you would a soup or stew with a crispy baguette. Encourage your family or guests to mash some of the potatoes with their fork to thicken the chorizo broth. |
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Ingredients: » Fish - Monkfish or any other delicious kind
of fish will work. 1 Pound. |
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» Flour - 1 Tbsp. |
Put the water on a casserole with some parsley, the garlic and a spurt of olive oil. When it boils, leave it on the low setting for ½ hour. After this, make it boil again and then add the chopped fish and salt, letting it boil while on the low setting for other 10 to 15 minutes. Strain it and leave that for now. Cook the mussels, clams and shrimp separatedly, until they're very soft and tender. Chop on a separate pan some onion and a garlic clove, and fry it slightly. When it turns golden add the tablespoon of flour and the tablespoon of brandy, and let it fry for a little bit. Add the natural tomato sauce and a little bit of broth from cooking the fish. Put everything in the casserole with the fish, including the clams, mussels and shrimp. Let it cook for 4 or 5 more minutes. You can also add small pasta for soup, semolina, or even fried bread. |
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Ingredients: » 4 selected pieces of good dried, salted cod,
without bones |
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