Can anyone give me a recipe for authentic spanish dishes?

Question

Specifically Arozz con pollo y habichuelas and pernil. ( rice with chicken and beans, and roest pork> thanx.

Answer 1

Ingredients

1 8-10 lbs. PERNIL (Pork Shoulder)
1 Big head of garlic
Adobo to your taste
2 Teaspoons of ground black pepper
1 Tablespoon of olive oil
1 Teaspoon of crushed oregano


Directions
Start by pre-heating your oven to 350º.
Sit down and peel all the garlic (while you are watching a little bit of your novela (soap)). (TIP)
Wash the pernil with cold water and sprinkle some adobo to your taste. For a better flavor, season the night before. Make stabs (about 1 inch wide) so you can put the paste like mixture in them. (Ladies be nice and don't think about that new dress that he won't let you buy when you are stabbing the pernil).
Take out your pilón and dust it off (ha ha). Mash the garlic to a paste and add the oregano and pepper. (Achoo!! Salud-Bless You)
After the garlic and pepper are well mixed, add the olive oil and stir with a spoon to make a paste like mixture. FUA, it is ready.
Place about 1 teaspoon of the paste into each hole of the pernil.
Cover the bottom of your baking pan with aluminum foil and place the pernil on top. (TIP)
Cover the pernil well with aluminum foil so it will come out juicy, not dry. Uncover it for the last 15 - 20 minutes on a high setting for some crunchy "chicharrón" skin.
Bake for 4 to 5 hours at 350º. (The time depends on your oven. Check it in 3½ hours). (TIP)
Sit down and relax.

Answer 2

2 1/2 to 3 pounds chicken, cut into 6 or 8 serving pieces
Salt and freshly ground black pepper
1 tablespoon lard or bacon fat
4 ounces salt pork or bacon, finely diced
1 tablespoon clarified butter
4 ounces very fine (fideo or capellini) noodles, broken into 1inch lengths
1 large white onion, finely chopped
1 large clove garlic, minced
1 tablespoon paprika
3 plum tomatoes, coarsely chopped
1 1/2 cups shortgrain rice
1 cup fresh or frozen baby peas
3 cups boiling water
1/8 teaspoon ground saffron, or a tiny pinch saffron threads, crushed
2 tablespoons finely chopped parsley

Rinse and pat the chicken pieces completely dry with paper towels. Season generously with salt and pepper. In a heavy ovenproof casserole, heat the lard or bacon fat over medium heat. Add the salt pork and, stirring frequently, cook until it is crisp and golden and has rendered all its fat. With a slotted spoon, transfer the pork to paper towels to drain and add the chicken pieces to the casserole. Using heavy kitchen tongs, brown the chicken pieces quickly and evenly, turning to brown all sides. Transfer the chicken to a platter and set aside.
Pour off and discard all but a thin film of fat from the casserole and add the butter. Increase the heat to medium and when the pan is hot, throw in the noodles. Cook them, stirring almost constantly, until they are browned, 6 to 8 minutes. Immediately reduce the heat to low and add the onion. Cook for 4 to 5 minutes more, stirring occasionally, until the onions are softened. Add the garlic, paprika, and tomatoes and cook uncovered, stirring frequently, for about 5 minutes, or until most of the liquid has evaporated and the mixture is thickened. Return the chicken pieces and salt pork to the casserole.
Add the rice, peas, boiling water, saffron, and 1 teaspoon salt. Stir together gently but thoroughly and bring to a boil over high heat. Reduce the heat to low, cover, and simmer very gently for 20 to 25 minutes, or until the chicken is tender and done all the way through with no trace of pink remaining. The rice will have absorbed all the liquid. Stir in the parsley, cover again and let stand for 5 minutes before serving.

Answer 3

Arozz con Pollo
1 chicken, 8 pieces
1 tbsp olive oil
1 large onion, chopped
1 red pepper, chopped
4 garlic cloves, chopped
2 tsp paprika
2 cups long grain rice
1 ¼ cup dry white wine
1 14 oz can chopped tomatoes
1 ¾ cups chicken stock
turmeric
1 bay leaf
1 cup frozen peas
½ cup pimento stuffed olives
Brown chicken. Transfer to plate. Saute onion, pepper until soft. Add paprika, garlic, rice, cook 1 minute. Add wine and boil, uncovered, 2 minutes. Add tomatoes, chicken broth, turmeric and bay leaf. Add chicken Cook over low heat until chicken is cooked. Take off heat and stir in peas and olives. Let stand 10 minutes.

Answer 4

Paella Serves 8 8 fowl legs 3 chorizo sausages, reduce into a million inch products 4 tablespoons olive oil 3/4 cup chopped onion a million clove garlic, chopped a million a million/2 cups medium grain rice a million teaspoon salt a million/2 teaspoon white pepper a million teaspoon saffron threads 4 cups fowl inventory (or 2 cups fowl inventory and a pair of cups clam juice) a million pound shelled & wiped clean shrimp marinated in: a million clove garlic, chopped a million onion, chopped a million tablespoon parsley, chopped a million/2 cup oil a million/2 cup white wine a million/2 pound sparkling mussels and/or clams 2 cans artichoke hearts, drained a million jar entire pimentos, drained a million/2 cup sparkling or frozen peas, cooked and drained 8 lobster claws or crab claws 2 lemons, quartered In a tremendous pan, brown the fowl legs and sausages contained in the olive oil. upload chopped onions and garlic, brown. do away with meat blend from pan and reserve. upload rice to pan and practice dinner till slightly golden and clear. upload salt and pepper. convey inventory to a boil. Dissolve saffron contained in the boiling inventory. cover rice with the inventory and placed the beef blend back contained in the pan. cover and practice dinner slowly till the liquid is absorbed (about 1/2-hour) on the cooktop. Marinate shrimp for no less than 1 hour. do away with from marinade before including to paella pan after the liquid has absorbed into the rice. Garnish paella with mussels/clams, artichoke hearts, pimentos, peas, crab and lobster. cover and enable the garnish substances steam for 20 minutes over a low fireplace (so the rice on the bottom does not burn). Serve with lemon sections.

Answer 5

The recipe you are asking for is latin american not spanish...
In Spain it would be called a paella de pollo y cerdo asado.
If you really want some dishes from Spain, contact me...
I'll send you a few
:-)

Answer 6

Google is your friend

Answer 7

http://www.xmission.com/~dderhak/recipes.html

Just do a search on Yahoo or Google!!!

Answer 8

WHY YOU LOOK ANGRY? WILL YOU KILL SOME ONE WHILE EATIN THE SPANISH FOOD?