Traditional Spanish recipes


No comments posted yet


Slide 7

Time of accomplishment 20 minutes

Slide 1

Traditional Spanish recipes

Slide 2


Slide 3

ESCALIVADA (Grilled vegetables) The escalivada is a plate of the Catalan cuisine. His name comes from the verb "escalivar" that it means in Catalan to roast the embers. This plate consists: in roasting peppers, eggplants.... It is not advisable to do it and to reserve it from one day to the next. It is necessary to roast, leave it to rest and to serve. The escalivada can be eaten as a starter or as a garrison of fish, birds, rice and pasta.

Slide 4

Ingredients for 4 people:   4 eggplants of medium size 4 big red peppers 4 small onions 3 small tomatoes 2 garlic cloves Salt, extravirgin olive oil Time of accomplishment 50 minutes. Preparation:  1.If you have the chance to grill all the ingredients in a live natural fire, it is the best way to do it. Put the vegetables on the grill and it on the fire. Cook them by both sizes and leave them cool.   2. The most habitual option is the oven. Preheat it approximately at 200 º C. Then bake the vegetables at approximately 180 º C for 40-45 minutes.

Slide 5

Preparation (2) 3. The eggplants, peppers and onions are placed in a tray that we introduce in the oven. Approximately after 25 minutes, introduce the tomatoes as they need less time. As we open the oven we profit to turn the vegetables. After 40-45 minutes we verify if they are done and turn off the oven. 4. Leave them cool. Then peel them.

Slide 6

Preparation (3) 5. Once peeled, put them in a plate and add the sliced garlic, salt, oil and a bit of vinegar.   7. To make this dish a bit different, you can serve it with some anchovies or some warm goat cheese over the vegetables.

Slide 7

GAZPACHO (Cold vegetable soup) Ingredients for 4 persons 6 mature big tomatoes 2 green peppers 1 red pepper 1 cucumber 1 heart of a big onion, 1 (optional) garlic clove 2 slices of bread of the previous day without the bark Salt, extra virgin olive oil, vinegar

Slide 8

Preparation (20 minutes) 1. Put the slices of bread into water, cover them, add little salt and oil. Reserve. 2. Peel and cut the tomatoes in pieces. Remove the seeds from the peppers. Then cut the peppers, the cucumber, the onion and the garlic in pieces 3. Mix all the ingredients and blend them with a hand-blender. Then add the bread, the salt, the oil and the vinegar and blend again. 4. Add cold water and mix well. Verify the point of salt and vinegar. 5. Strain the mix through a Chinese strain. 6. Add more water if it is necessary, 7. Serve the soup very cold with a garrison of small pieces of pepper and cucumber.

Slide 9

Meló amb pernil (Ham and melon) Ingredients 1 ripe melon 1/2 pound iberian ham, sliced thin 1/2 bunch fresh mint, leaves only Extra-virgin olive oil Kosher salt and freshly ground black pepper

Slide 10

Preparation Cut the melon in half and clean out the seeds. Peel away the rind and cut each half into 8 wedges. Place the ham in 1 layer on a large dish. Top with the melon slices and mint leaves. Drizzle with olive oil and season with salt and pepper.

Slide 11

Llenties (Lentils) Ingredients (4 people) 250 Grams of Lentils 1 Sausage for stew 100 grams of highland ham 1 big onion A small glass of olive oil 1 bay leaf 2 big carrots 3 small potatoes 2 cloves garlic 1 pinch of saffron or colouring Ground pepper Sal

Slide 12

Steps Step 1: Put half an hour to soak the lentils. While preparing the ingredients cut the ham into small dices, slice the sausage stew and the carrots and peel small potatoes. Step 2: Once the lentils soaked placed them in a pan with water on medium heat and cover. Add the ingredients we have already prepared: ham, the sausage, carrots and potatoes. Add also the bay leaf, pepper, saffron or coloring and wine. Step 3: sting the onion and fry it in oil. Add the garlic to the onion. Leave stir-fry until it is soft but not golden. Step 4: Add the onion and garlic to the lentils and put salt in the pot that was already on fire. It will take 30 to 40 minutes over medium or low heat.

Slide 13

Ensaladilla Russa (Russian Salad) A very common starter found right across Spain in every bar or restaurant on the peninsula. It should be kept refrigerated, eaten within two or three day and maybe taken out of the fridge one hour before serving. Recipes vary from place to place.

Slide 14

Ingredients Preparation 3 medium potatoes 1 diced large carrot 5 tablespoons shelled green peas 2/3rd green beans 1 chopped small red pepper 4 sliced cocktail gherkins 2 tablespoons of small capers 1 hard-cooked egg, sliced thin 1 tin of tuna in oil 2/3 cup mayonnaise Chopped fresh parsley In a saucepan, cook the potatoes and carrots in lightly salted water. Boil them till they are almost tender. Fold in the peas and beans, and cook until all the vegetables are tender.

Slide 15

Preparation (2) Drain the vegetables and transfer them into a serving platter. Add the pepper, gherkins, capers, sliced eggs and the drained tuna. Add this mixture to the mayonnaise in the serving platter, mixing well to ensure all the ingredients are coated. Sprinkle with pepper and toss. Garnish with chopped parsley and refrigerate. Allow to stand at room temperature for about 1 hour immediately before serving to enhance the salad's flavour.

Slide 16

Escudella (Catalan Stew) The Catalan Stew (Escudella Catalana) is a stew made of chickpeas, veal, pork and vegetables.

Slide 17

Ingredients (4 people) Preparation 400 gr. Of chickpeas 1 backbone a small piece of cured jam 200 gr. of salted pork fat 1 pork ear 300 gr. of veal 1 black sausage 1 some cloves of garlic 1 cabbage celery 1 turnip 1 leek 4 carrots 1 onion pasta salt Soak the chickpeas for 24 hours. Next day, put them together with the bones, the ear, the jam, the fat, the unpeeled garlic, the carrots, the leek, the celery, the turnip, the onion and meat in a deep saucepan with

Slide 18

Preparation (2) enough water and salt them carefully because the ingredients are quite tasty. Then cover the saucepan and put it over high heat till is boiling. Once it is boiling low the heat and let it cook for two hours. Meanwhile, put the black sausage in a saucepan and boil it apart for 15 minutes.

Slide 19

Preparation (3) As soon as the meat is tender add the cabbage and boil ten more minutes. After everything is ready, strain the different ingredients and put the meat on a plate, the vegetables in another one and the chickpeas apart. Boil the broth with the pasta for 10 or 15 minutes and serve it hot together with the other ingredients.

Slide 20

Main dishes

Slide 21

Bacallà a la llauna (Cod in a tin) Ingredients Salty Cod Flour Garlic Parsley Red pepper White wine Oil

Slide 22

Preparation We have to desalt the cod for three days, changing the water every day. When it’s desalted, we have to cut it, flour it and fry it in a pan with enough oil. When it’s fried, we have to put it into a tin and put it in the oven. In a small pan with a few of oil, we have to fry a few of garlic sliced cloves, until they are gilded. Then we have to add a spoon of red pepper to the pan, remove well and add a bit of white wine. When the wine is reduced, we have to throw the content of this pan on the cod. Then we scatter parsley and put it in the oven again for a while, until the cod is sweetened by the juice.

Slide 23

Mandonguilles amb pesols (meatballs with peas)

Slide 24

Ingredients - Veal - Raw blood sausage - Egg - Peas - Onion - Mature tomato - Garlic - Parsley - Flour - Oil - Pinions - Saffron - Carquinyoli (Dry biscuit elaborated with flour, eggs, sugar, almonds; often with grated lemon rind and cinnamon) - Black pepper - Salt.

Slide 25

Preparation 1)     We mince the veal and we mix it with other one of raw blood sausage, withouth the skin.   2)     Add a raw egg, some of flour, salt, black pepper and a chopped of garlic and parsley. Amassed until doing a homogeneous and consistent mass and divide it in balls which we fry in a casserole with a trickle of oil and a pinch of salt.

Slide 26

Preparation (2) 1)     When they're blond, add the chopped onion and let it roast. Then low the fire, add the grated tomato and a good handful of peas and cook it for a while. 2)     Mince some pinions in the mortar, some cloves of garlic, some fibers of saffron and a carquinyoli until they make a homogeneous paste. When the peas are almost cooked, add the string.  3)     And the last thing, serve it and let's eat it. Bon appetit!

Slide 27

Paella Ingredients 3 cups (of coffee) of round rice - 1 garlic clove - 200g. Of rice shrimp - 100g. Of squids - 200g. Of mussels - 200g. Of clams - 7 cups (of coffee) of broth of fish - 4 spoonfuls of fried tomato - Saffron (a few fibers) - 1 teaspoon of colouring

Slide 28

Preparation Steam the clams and the mussels in little water till they are open. Later we fry the sliced garlic, the shrimps and the squids. When they have taken some colour, add the saffron and the fried tomato. Add the rice and remove it for a while. Then add the fish broth and let it boil five minutes. Then add the mussels and clams and let it boil on low heat for 15 minutes. Before serving, leave it rest for five minutes covered with a kitchen cloth.

Slide 29

Guatlles en vinagre (partridges in vinegar) -Ingredients : Partridges, onions, garlic, laurel, lemon, oil, vinegar, salt and black pepper.

Slide 30

Preparation Once the partridges are washed, rub with half a lemon and put some salt and some ground pepper. Fry them in a pan on low heat, with a good jet of oil and a pinch of salt and leave to smother, turning them often, not leaving them to take colour. Then put them in a casserole with new oil, a jet of vinegar, a few peeled onions, a few cloves of garlic, a leaf of laurel, a pinch of salt and some ground pepper. Cover and let them cook on low heat, during a pair of hours. Half an hour before the end, add a good jet of vinegar cover it till the end.

Slide 31

Conill amb bolets (rabbit with mushrooms) Ingredients Rabbit 8 Mushrooms 1 tender onion Garlic Parsley Laurel Cinnamon Oil Salt Black pepper

Slide 32

Preparation Put the rabbit in bits, the onion cut by the length, a bit of parsley, a leaf of laurel, a stick of cinnamon and some ground pepper in a casserole with some oil on low heat and cover. When it is almost cooked, add a sting of garlic, the mushrooms and, if they are tinned, their water; if they are fresh, a cup of clear water. Let it cook till it is smooth and serve it hot.

Slide 33

Estofat de vadella (veal stew) Inredients 1-2 lbs. veal Peas and carrots 1 onion A dash or two of paprika 1-2 cloves garlic, depending on your taste Salt and pepper Dash of Accent Approx. 3/4 - 1 c. barley 1 sm. can stewed tomatoes Oil (for sauteing), sm. amount

Slide 34

Preparation Chop and saute onion in oil. Brown the veal in the onion sauted. After browning add paprika, garlic, stewed tomatoes, salt and pepper, Add barley and enough water to cover all the ingredients. Simmer. Add peas and carrots right before serving (if canned) (if frozen add peas and carrots 1/2 hour to 20 minutes before serving - cook longer if freshly grown).

Slide 35


Slide 36

Flam (crème caramel) Crème caramel, flan, or caramel custard is a rich custard dessert with a layer of soft caramel on top.

Slide 37

Ingredients Preparation For the caramel: 6 oz (175 g) white caster sugar For the custard: 5 fl oz (150 ml) whole milk 10 fl oz (275 ml) single cream 4 large eggs 1 teaspoon pure vanilla extract To serve: about 10 fl oz (275 ml) pouring cream Begin by making the caramel. To do this, put the sugar in a saucepan and place it over a medium heat. Leave it like that, keeping an eye on it, until the sugar begins to melt and just turn liquid around the edges, which will take 4-6 minutes.

Slide 38

Preparation (2) Now, using a wooden spoon, give it a gentle stir and continue to cook and stir until the sugar has transformed from crystals to liquid and is the colour of dark runny honey Then take the pan off the heat and add 2 tablespoons of water. Now you may need to return the pan to a low heat to re-melt the caramel, stirring until any lumps have dissolved again.Then quickly pour two thirds of the caramel into the soufflé dish, tipping it round the base and sides to coat.

Slide 39

Preparation (3) Now make the custard. To do this, pour the milk and cream into the saucepan containing the rest of the caramel, then place this over a gentle heat and this time use a whisk to thoroughly combine everything. When it's all melted, remove the pan from the heat. Next, break the eggs into a large bowl or jug and whisk them, then pour the hot milk that's now blended with the remaining caramel into this mixture, whisking it in as you pour. Next, add the vanilla extract and, after that, pour the whole lot through a sieve into the caramel-lined dish.

Slide 40

Preparation (4) Now place the soufflé dish in the roasting tin and pour in enough hot water to come two thirds of the way up the dish. Place the whole thing on the centre shelf of the pre-heated oven and leave it there for 1¼ hours, until the custard is set in the centre, which means it should feel firm and springy to the touch. Then remove it from the roasting tin and, when it's completely cold, cover with clingfilm and chill thoroughly for several hours in the fridge before turning out.

Slide 41

Preparation (5) When you're ready to serve, loosen it around the sides with a palette knife, put quite a deep serving plate on top and then turn it upside down and give it a hefty shake. What you will then have is a delicious, light, set caramel custard surrounded by a pool of golden caramel sauce. Serve it cut in slices with some pouring cream to mingle with the caramel.

Slide 42

Crema Catalana (Catalan custard) This popular Catalan cold custard recipe with a crispy caramel coating is surprisingly easy to make.

Slide 43

Preparation Basic ingredients: 6 egg yolks 200g sugar 3/4 litre milk   1 cinnamon stick 1 piece of lemon peel 3 tbsp corn flour 1. Beat the egg yolks until light then whisk in 150g of the sugar 2. Place the milk in a saucepan together with the cinnamon and lemon peel - bring to the boil and then remove from the heat and strain.

Slide 44

Preparation (2) 3. Whisk the milk with the egg mixture 4. Dissolve the cornflour with a little milk and whisk into the mixture 5. Place the mixture over a low heat and cook, stirring constantly until it begins to boil 6. Put the custard into a pudding bowl or smaller individual bowls and allow to cool before placing in the fridge 7. Before serving sprinkle a little sugar on top and caramelize it by placing under a hot grill briefly until the sugar melts and turns brown

Slide 45

Fondue de xocolata (chocolate fondue) The best way to buy fondue chocolate is from the bulk section of your local supermarket. Don’t bother buying the chocolate specially made for fondue unless you want to take the lazy (and significantly more expensive) route.

Slide 46

Ingredients Preparation 4 cups of chocolate (ideally in chips or pellets) 1 – 250ml carton of real whipping cream 1 tablespoon of butter 1 fondue pot with forks 1 tea candle Items to dip 1.        Try to get most of your fruit cut up before you start working with the chocolate because it will require your complete attention during its preparation. 2.        Take your whipping cream out of the fridge about 20 minutes before you start so that it is at room temperature.

Slide 47

Preparation (2)     3. Put the chocolate in a pot and place it over another pot filled with boiling water (or use a double boiler, if you have one). It’s important not to place the chocolate on direct heat or it will likely burn. 4.        Add the butter and stir a bit until the chocolate starts to melt. Once chocolate and butter begin to melt, add the whipping cream. Continue to stir slowly and gently over the boiling water until the whole mixture is smooth and creamy. It may not appear to be combining at first, but keep stirring and it will come together. 5.       Transfer the chocolate to the fondue pot, put a tea candle underneath to keep the chocolate warm and start dipping!

Slide 48

What To Dip Fruit is the most popular thing to dip into chocolate fondue. Try bananas, strawberries, apples, pears, pineapple, grapes or cherries. You could also go the full indulgence route and dip items that are desserts on their own into the chocolate. Consider pieces of cake, cookies, marshmallows, small muffins or donuts. Finally, you may want to incorporate some salty snacks into the mix to prevent sugar overload! You can have regular chips or pretzels on hand either to eat alone to counter the sweetness, or to dip in the fondue (the idea may seem odd to you, but the taste is a true sensation).

Slide 49

Coca de Sant Joan (St.John’s flat sponge fruit cake) Ingredients -butter: 80 g. -lemon: 1 -sugar: 100 g. -ground anise: 1 pinch -ground sugar: 30 g. -milk: ¼ l. -crystallized fruit:100 g. -pine nuts:50 g -4 eggs -flour:300 g. -baking powder:20 g. -cinnamon:1 pinch

Slide 50

Preparation Sift the flour and make a volcano form. In the center of the volcano you put sugar, milk, 3 eggs, anise, a pinch of cinnamon and lemon skin previously grated. Then you mix all the ingredients with the hands, giving small strokes to the pasta until it is thin. Then join it with the cold melted butter and the yeast, mixing with the rest of the pasta.

Slide 51

Preparation (2) Sprinkle the table with flour, stretching over the dough and give it the typical form of a flat sponge, longer than wide. Spread lightly on a plate some butter and sprinkle it with flour, then leave it in a warm place for 15 minutes. Paint the sponge with beaten eggs and distribute over the pieces of fruit and the cherries in half. Spread the pine nuts and sprinkle the sugar on top, then you put it in the hot oven to cook.

Slide 52

Panellets (Halloween cakes) For us the 31st of October is a family celebration. We meet and after having a light dinner we finish with some roast chestnuts, sweet potatoes and panellets served with moscatell, a sweet Catalan wine.

Slide 53

Ingredients Preparation - 400g almonds peeled and grated - 300 g sugar - 200 g potato "dry" - Grated lemon - 1 tablespoon instant coffee - 100g grated coconut - 200 g pine nuts Peel the baked potato and let it cool.Crush with a fork and merge well with sugar. Then add the ground almonds, the grated lemon peel and mix well. Separate the egg yolks and put the yolks of eggs into the mix before stirring to mix all the ingredients. Put in separate dishes the chopped almonds, pine nuts and coconut third.

Slide 54

Preparation (2) Make balls and reserve a third of the dough for mixing with the remaining grated coconut. Cover first by the egg and then by a few pine nuts and almonds. Depositing the "panallets" in the oven covered with aluminium foil and a little flour. Turn on the oven with grill to 170 º C to be warming up. Continues with the preparation of panellets, shape the dough balls with coconut and leave also on the tray. Finally, paint the surface of the panellets of pine nuts and almonds with egg yolk and are ready to bake for 10-12 minutes, when they are gold you can turn off the oven.

Slide 55

Macedonia de fruita (Fruit salad) Ingredients apples green grapes oranges kiwis melon peaches bananas 1/4 cup sugar marshmallows pecans

Slide 56

Preparation Cut the apples and reserve covered with lemon juice. Wash the grapes and marshmallows. Peel and cut the oranges, melon, kiwis, peaches and bananas. Put and mix all the fruits in a big bowl and add some pecans. Then add the orange juice with some anise or sweet wine and sugar. Put it in the fridge to cool. Serve it cold.

Slide 57

Arroç amb llet (rice pudding) Ingredients 1l of milk 4 cups rice, short or medium grain 1 cinnamon stick 1 shell lemon A pinch of sugar

Slide 58

Preparation In a saucepan put 1 liter of milk with the branch of cinnamon, lemon peel and a pinch of sugar for 5 minutes. When it’s boiling, add the rice and let cook for 20 minutes more. Do not stop stirring with a spoon so that it doesn’t stay stuck in the pot. Remove it out of the fire and put it in a container. Finally decorate with cinnamon sprinkled over and it is ready to eat. You can serve it hot or cold.

Slide 59

Bunyols de quaresma (Easter fritters) This is an easy but busy recipe about a special Catalan cake or fritter made every Wednesday and Friday during the Lent period.

Slide 60

Ingredients Preparation -      200 g of white flour -      50 g of butter -      5 eggs -      ½ l of milk -  1 small glass of water -   grated rind of a lemon -  sugar -  cinnamon -  oil -  salt Put the water, the milk, the lemon rind and a bit of salt in a pan over the heat. When it starts boiling add the flour and over low heat stir till the mix comes off the pan. Then take the pan away from the heat and let it cool. Once it is cool, add the beaten eggs little by little and do not stop stiring.

Slide 61

Preparation (2) When the mix is ready, make small balls with a spoon and fry them in a saucepan with enough boiling oil till they become brown. Drain on kitchen paper and let them cool. Before serving sprinkle over them a mix of sugar and ground cinnamon.

Slide 62


Slide 63

Croquetas de gambas – Prawn croquetas Prawns Croquetas are usually typical in Spain, although they most likely originate from the French 'croquettes'. Their beauty lies in the bechamel base which is then mixed with your particular ingredient of choice to give it a characteristic flavour. The possibilities are almost endless.

Slide 64

Ingredients Preparation 3 1/2 oz butter 4 oz plain flour 1 1/4 pints cold milk salt and pepper 14 oz cooked peeled prawns, diced 2 teaspoons tomato puree 5 or 6 tablespoons fine breadcrumbs 2 large eggs, beaten olive oil for deep-frying Melt the butter in a medium saucepan and add the flour, stirring continuously. Allow the flour to cook in the butter for a couple of minutes, continuing to stir. Start adding the cold milk little by little, stirring all the while until you have a thick, smooth sauce. Add the prawns, season well and stir in the tomato paste. Continue to cook for 7 or 8 minutes. The end result should be quite thick. Let the mixture cool completely - it is usually a good idea to leave it overnight.

Slide 65

Preparation (2) Take a scant tablespoon of the mixture and form into a croqueta, a 1 1/2 - 2 inch cylinder. Roll the croqueta in the breadcrumbs, then coat in the beaten egg, then roll in the breadcrumbs again. Make sure the breadcrumbs are always dry to ensure an even coating. Heat the oil for deep-frying in a large, heavy-based pan until the temperature reaches 350ºF or a cube of bread turns golden brown in 20-30 seconds. Fry in batches of no more than 3 or 4 for about 5 minutes until golden brown. Remove with a slatted spoon. Drain on kitchen paper and serve immediately.

Slide 66

Empanada Empanadas, bread pies stuffed with shellfish, fish or meats, are iconic of Galician cuisine.

Slide 67

Ingredients 1 egg, beaten 3/4 lb of pork loin, thinly sliced 1/2 tsp bittersweet smoked Pimenton (Spanish paprika) 3 tbsp olive oil 2 tbsp chopped garlic 1/2 tsp oregan 1/2 cup sliced piquillo peppers 3 chopped onions 3 peeled, seeded and chopped tomatoes 2 tbsp chopped parsley Salt and pepper 1 lb of yeast pastry or bread dough 1 chopped large red pepper 2 hard boiled eggs

Slide 68

Preparation Put the sliced pork in a dish with paprika, 1 tbsp of the chopped garlic, oregano, salt and pepper, and let sit for 30 minutes. Heat the olive oil in a pan and fry the pork very quickly, removing slices as they are browned. In the same oil, sauté the chopped peppers, onions and remaining garlic until softened. Add the prepared tomatoes, parsley, salt and pepper and cook until the tomatoes are reduced and the sauce is very thick.

Slide 69

Preparation (2) Divide the dough in half. On a floured board, roll out to a thickness of 1/4 - 1/2 inch. Line a cake tin with dough. Spread this with half the prepared sauce. Arrange the slices of pork loin on top and add a layer of piquillo peppers above that. Slice the boiled eggs and layer above other ingredients. Spoon on the remaining sauce. Roll out the rest of the dough and cover the pie. Crimp the edges together and trim the excess. Make a hole in the center for a steam vent. Put in a medium hot oven for 30 minutes. Brush the top with beaten egg and bake another 15-20 minutes. The crust should be golden and crispy. Can be served hot or cool.

Slide 70

Patatas bravas "Patatas Bravas" or Bravas Potatoes is one of the classic Spanish tapas dishes and is served in bars all over Spain. The sauce has a slight bite from the Tabasco, hence the name bravas, which means "fierce."

Slide 71

Ingredients Preparation 5-6 medium potatoes salt to taste 1 1/2 - 2 cups Spanish olive oil for frying 1 - 8 oz can of tomato sauce 1 1/2 tsp mustard 4 drops Tabasco sauce toothpicks for serving This bravas potato recipe makes 4 servings. Peel the potatoes. Cut potatoes into 1/3" to 1/2" chunks as follows: Cut the potato lengthwise, then cut it lengthwise again. You should have four long pieces. Now, cut each of those pieces into 3-4 pieces, cutting crosswise.

Slide 72

Preparation (2) This should give you nice bit-sized pieces, small enough to use a toothpick to skewer. Sprinkle with salt. Pour olive oil in a wide, deep frying pan, with a heavy bottom. Heat the oil on medium high until hot. To test …the oil, carefully place one piece of potato in the oil. It is hot enough if the potato immediately fries. If there is no bubbling/frying, the oil is not hot enough and the potato will absorb too much oil. Once the potatoes are fried(about 10 minutes), use a slotted spoon or spatula to remove and set them aside to drain.

Slide 73

Preparation (4) Using a small 8" frying pan, put 1-2 tablespoons of the olive oil in the pan. Heat over medium heat. Pour tomato sauce into the pan and "saute" the tomato sauce for 3-5 minutes. Turn heat to low and add the mustard, stirring well. Finally, add the Tabasco and mix well. Taste the sauce and adjust as necessary with salt, more Tabasco, etc.

Slide 74

Preparatiion (5) Place the potatoes on a plate or in a wide open dish. Pour the sauce over the potatoes and serve warm, with toothpicks. Another dish that uses fried potato chunks to start and finishes with a garlicky sauce is Alioli potatoes. Try serving these side-by-side as complementary tapas.

Slide 75

"Tortilla de patatas". (Spanish omelette) The potatoes and onions are sliced and fried in abundant oil (preferably olive oil) so they get fried but also boiled in the oil. Once drained from the oil, they are mixed with raw beaten eggs before being slowly fried again in a pan. The tortilla is fried first on one side and then flipped over to fry on its other side.

Slide 76

Preparation (2) This is done with the help of a plate or a "vuelve-tortillas" (a ceramic lid-like utensil made for this particular purpose), or by tossing it in the air and catching it again in the pan if it is not too big. It is one of the most common tapas throughout Spain and a favourite at Spanish picnics, as it can also be enjoyed cold. A tapas portion of tortilla is sometimes called pincho de tortilla as it is usually cut up into small cubes and each piece pierced with a cocktail stick.

Slide 77

Calamares a la romana (Fried squid) Ingredients 2 lbs cleaned squid 1/4 + lb flour 24 – 32 oz Spanish olive oil for frying salt to taste 1 lemon

Slide 78

Preparation Wherever and however you buy the squid, they need to be cleaned before cooking. If you are cleaning the squid yourself, don't throw away the tentacles because those are good to eat, too. Once the squid is cleaned, dry them thoroughly. Cut the squid bodies into rings. Pour a finger of olive oil into a large open frying pan and put on high heat for frying.

Slide 79

Preparation (2) Place a couple handfuls of flour and a bit of salt into a large plastic bag. Place a few pieces into the bag and shake to cover with flour. Remove the rings one at a time with your hands and carefully place in the hot oil. Continue to cover pieces in flour and add to the pan. Fry until the rings turn golden. When done, remove from pan and allow to drain on a paper towel. Serve hot with lemon.

Summary: Traditional Spanish recipes

Tags: traditional spanish recipes ies marina comenius la llagosta

More by this User
Most Viewed