What is your favorite Spanish food? I need 7 recipes for my bookclub dinner!!?

Answer 1

Frittata

10 ounces red-skinned potatoes, cut into 1/3-inch pieces

8 large eggs
4 teaspoons minced fresh parsley
2 teaspoons minced fresh oregano
1 teaspoon salt
1/2 teaspoon dried crushed red pepper
1/8 teaspoon pepper
1 tablespoon olive oil
1 medium onion, chopped

Position rack in center of oven and preheat to 350°F. Cook potatoes in large saucepan of boiling salted water until tender, about 6 minutes. Drain and cool.

Whisk eggs and next 5 ingredients in large bowl until well blended. Mix in potatoes. Heat oil in large ovenproof nonstick skillet over high heat. Add onion; sauté until golden, about 5 minutes. Reduce heat to medium. Add egg mixture; cook 3 minutes, occasionally stirring egg from sides of skillet. Place skillet in oven and bake eggs until set in center and no longer wet on top, about 20 minutes.

Remove from oven. Immediately place skillet on cold wet kitchen towel to prevent further cooking. Let stand 2 minutes. Run spatula around edge of skillet and under frittata. Lift skillet and tilt, sliding onto platter. Serve warm or at room temperature. Cut into wedges.

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Seafood Paella

1 tablespoon olive oil
5 bacon slices, chopped
1 3 1/2-pound whole chicken, cut into 8 pieces
2 cups chopped onions (about 2 medium)
4 garlic cloves, minced
2 cups long-grain white rice
1 7-ounce jar roasted sliced pimientos with juice
1/2 teaspoon crushed saffron threads
2 cups bottled clam juice
1 1/2 cups chicken stock or canned low-salt chicken broth

1 pound large uncooked shrimp, peeled, deveined
1 pound cleaned squid, bodies cut into 1/2-inch rings
1 dozen clams, scrubbed
1 dozen mussels, scrubbed, debearded
1 cup frozen green peas, thawed

Lemon wedges

Preheat oven to 450°F. Heat olive oil in heavy large pot over medium-high heat. Add chopped bacon and cook until fat is rendered, about 6 minutes. Using slotted spoon, transfer bacon to paper towels and drain. Set aside.

Sprinkle chicken pieces with salt and pepper. Add chicken to bacon drippings in pot and cook over medium heat until brown, about 7 minutes per side. Using tongs, remove chicken from pot.

Add chopped onions and garlic to pot and saute until beginning to brown, scraping up any browned bits, about 10 minutes. Stir in rice, roasted pimientos with juices and saffron. Add clam juice and chicken stock to pot and bring mixture to simmer. Remove from heat.

Pour rice mixture into 15x10x2-inch glass baking dish. Arrange chicken, shrimp, squid, clams and mussels in rice mixture. Sprinkle with chopped bacon and peas. Cover with foil.

Bake paella until chicken is cooked through, clams and mussels open and rice is tender, about 45 minutes (discard any clams and mussels that do not open). Remove foil from baking dish. Let paella stand 10 minutes. Serve with lemon wedges.

Answer 2

This is my favorite Paella recipe:

Paella
Originating in Spain's Valencia region, paella is a dish of saffron-infused rice cooked with various meats, seafood and vegetables. It is traditionally made with a Spanish short-grain rice; the best comes from Calasparra and is called Bomba. The dish is prepared and served in a large, round, shallow pan.




4 cups chicken stock
Juice of 1/2 lemon
4 large artichokes
1 tsp. coarse sea salt
1 tsp. saffron threads
3 garlic cloves, thinly sliced
6 chicken thighs, boned
1/3 lb. pork loin
1/2 lb. pork sausages
7 oz. cleaned squid
1 cup olive oil
1 yellow onion, thinly sliced
1 red bell pepper, seeded and cut into 1-inch
pieces
1 lb. ripe tomatoes, peeled, seeded and finely
chopped
2 1/2 cups risotto-type short-grain rice, such as
Bomba
1 cup shelled English peas, fresh or frozen
6 oz. monkfish or hake fillet
24 large mussels
12 medium shrimp, peeled
Fresh flat-leaf parsley for garnish



In a saucepan over medium heat, bring the stock to a gentle simmer and maintain over low heat.

To prepare the artichokes, fill a bowl with water and stir in the lemon juice. Working with 1 artichoke at a time, remove the tough outer leaves. Slice off the top 2 inches of the remaining leaves. Cut off the stem flush with the base and discard. Cut the artichoke lengthwise into quarters, then scrape out and discard the fuzzy choke with a spoon or a small, sharp knife. Place the cleaned artichoke quarters in the lemon water. Repeat with the remaining artichokes.

Using a mortar and pestle, grind the salt with the saffron until a powder forms. Add the garlic and grind with the salt and saffron. Set aside.

Cut the chicken thighs, pork loin and sausages into 1-inch pieces. Slice the squid into rings, leaving the tentacles whole.

Place a 16-inch paella pan or a large, wide, heavy-bottomed fry pan over high heat (or over a metal ring set on a rack over coals) and pour in the olive oil. When the oil is hot, add the chicken, pork, sausages and squid and sauté until golden, about 10 minutes. Using a slotted spoon, transfer the meat and squid to a plate and set aside. Reserve the pan with the remaining oil.

Drain the artichokes and add to the paella pan. Add the onion and bell pepper and sauté over medium heat until the onion is translucent and beginning to brown, about 3 minutes. Return the meat and squid to the pan and add the tomatoes, stirring to evenly distribute the tomatoes. Add 2 ladlefuls of the hot stock and simmer for 1 to 2 minutes.

Stir a little stock into the mortar with the saffron mixture and mix well. Pour the contents of the mortar into the saucepan of stock.

Add the rice to the paella pan, followed by the peas and all but 1⁄2 cup of the remaining stock. Stir everything together thoroughly.

Cut the monkfish into 1-inch pieces. Scrub the mussels with a stiff brush. Debeard them by scraping off the tuft of fibers with a knife. Remove them from their shells if desired. Arrange the fish, mussels and shrimp on top of the rice mixture, discarding any mussels that do not close to the touch. Return the paella to a simmer and cook until the meat and fish are cooked through and the rice is tender but not too soft, about 20 minutes. If the mussels are in their shells, discard any that failed to open. If the paella is not yet done and all the liquid is absorbed, add a little of the reserved stock as needed.

Turn off the heat and cover the pan with a clean, dry kitchen towel. Let stand for about 10 minutes to allow the flavors to mingle thoroughly and the rice to absorb any remaining juices. Serve warm, not hot, garnished with the parsley. Serves 8.

Answer 3

Sparkling Sangria
1 cup brandy
1/2 cup orange liqueur
1/4 cup sugar, super fine
1 orange, thinly sliced
1 pint raspberries
1 lime, thinly sliced
1 lemon, thinly sliced
2 bottles sparkling wine or cava, chilled


In a large pitcher, combine the brandy, and orange liqueur. Pour in the sugar, stir or shake the pitcher thoroughly to mix until the sugar dissolves. Add all the fruit at once. Add the cava and serve as is or on ice.


Charred Spanish Ham and Cheese Melts and "Hot" Olives with Herbs and Spices

8 slices crusty bread from a good-sized loaf, 1/2-inch thick, at least 5 inches across and 3 inches wide
1/3 pound thinly slices serrano ham
1/3 to 1/2 pound manchego, thinly sliced with sharp knife or cheese plane
1 cup hot pickled vegetable salad of cauliflower, carrots, celery and hot peppers (giardiniera) drained,
1/2 cup sweet pickled red pepper relish or sweet pickle relish
2 cups mixed good quality olives
2 tablespoons fresh thyme leaves, finely chopped
1 tablespoon lemon zest
1 teaspoon cumin seeds
1 teaspoon red pepper flakes
Extra-virgin olive oil, for drizzling


Layer serrano and cheese in equal amounts on 4 slices of bread. Grind the hot pickled vegetables and the sweet pickle relish in food processor and pulse chop to make a relish. Spread the relish evenly on sandwich tops and set into place.
Place olives in a foil pouch and season with thyme, lemon zest, cumin seeds and red pepper flakes. Drizzle with extra-virgin olive oil and seal the pouch. Place pouch on grill and cook a few minutes on each side to heat the olives, herb and spices.

Preheat grill or grill pan to medium high.

Place sandwiches on grill and weight down with heavy skillet or a brick covered in foil. Char and heat the sandwiches through, about 2 to 3 minutes on each side.

Answer 4

Thyme-smothered hen from Scott Peacock's cookbook "The present of Southern Cooking". 4 tbsp unsalted butter (or olive oil) 4 hen thighs, 4 drumsticks, 4 wings 2 tbsp dried thyme a million/2 tsp floor pepper 3 great onions cut back in wedges 5 cloves garlic, minced a million bay leaf a million/2 tsp salt a million/2 tsp pepper warmth the butter (or oil) in a extensive pot. Wash the hen and pat dry with paper towels. mixture the thyme and pepper together and rub into hen. place hen epidermis section down into the warm oil and cook dinner on the two aspects until golden brown. do away with hen to a plate and throw the onion wedges into the oil. cook dinner until transluscent. upload bay leaf, garlic, salt and pepper. cook dinner for a jiffy extra then upload the hen (and any juices) back in and combine properly with the onions. disguise and cook dinner over low warmth for a million a million/2 hours. on the top of cooking you have a pot of liquid with onions and hen. I do away with the hen and the bay leaf and throw in some frozen vegies to cook dinner for variety of 10 minutes. I serve the vegies and hen over some rice.

Answer 5

albondigas!!!

meatball soup....sooooo freaking good!

seafood paella!.....

ceviche!!!!...fantastic!

i'm not sure if this is right, i think my mother made it up. she claimed it was a spanish omlette. which consists of scrambled eggs, potatoes, chives, bell peppers and mushrooms.
you cook the potatos in a skillet with the veggies. when they are fully cooked you pour the raw scrambled eggs over everything. the eggs should cover the entire dish. cook on low. when the sides are fully cooked, you place a big plate over the skillet, flip the entire thing over and slide back into the skillet raw side down. once that is fully cooked, flip back on a serving platter and serve. think of it like a quiche.

Answer 6

paella

8 persons
-1/2 glass of olive oil
-2 cups of rice (short grain, not the vaporized variety)
-5 cups of fish broth
-250 g prawns (gambas)
-1 medium-sized squid (calamar)
-500 gr. clams, or 1000 gr. mussels (mejillones)
-1 slice of angler (or a similar fish)
-1 fresh green pepper
-1 red pepper (of the soft, canned variety)
-1 small can of green peas
-1 small onion
-2 fresh, ripe, small tomatoes
-A few saffron threads
-1/2 clove garlic
-Parsley
-Salt
Preparation

Put half of the oil to heat in a frying pan. When hot add the onion (minced) and five minutes later the tomatoes (in small chunks, unseeded and peeled). Leave for 5 minutes, crushing the tomatoes every now and then. Puree (with the potato masher), and add it to the 'paella' pan with the rest of the oil.

Meanwhile, in another saucepan put cold water, adding the spine of the fish and all the shells and heads of the prawns (that should have been peeled, put the tails apart). In a different (and covered) one put to boil the clams with a very small amount of water (they must have been thoroughly washed before, leaving them to rest in salted water); as soon as the clams open take the saucepan away from the fire, discarding the empty half of the shells. The water obtained from these saucepans (clams & prawns) will be strained (using a very thin tea strainer or a piece of white cloth) and saved.



To the paella (with the pureed tomato and oil) add the green peppers in small pieces (about 3 cm), the squid (in thin slices, about the size of a small finger) and the fish (also in small pieces).

Stir for a few minutes and add the rice. Stir for a few seconds with a wooden spoon, not allowing it to get toasted or fried. Add salt and the fish broth (hot, but not boiling) -- If you don't have the 5 requested cups of broth complete with hot water--. Move the pan to even everything, set the fire to a medium position... and don't put any 'instruments' inside the paella or stir its contents from this moment!

Meanwhile, using a mortar, crush the garlic, the parsley and the saffron (add a pinch of salt and it'll be easier). Add two spoonfuls of warm water and pour over the paella, stirring (but only by moving the pan). Also add now the tails of the prawns. When 50% of the broth is left add (in an orderly and well distributed fashion) the red peppers, the clams or mussels and the peas.

From the moment when rice is added it usually takes 20 minutes, but that depends on the type of rice used.

Once the rice is tender and the broth has been consumed the paella is moved away from the fire and left apart for a five minute 'rest' (important). It is served decorated with large lemon slices (some people like to squeeze it on the rice, so there should be a slice per person, that is included in the serving).

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Callos

1 red bell pepper
1 1/2 lbs beef honeycomb tripe
1 pig's foot, see * Note, quartered
Water, as needed
1 tsp salt
1/4 cup olive oil
3 garlic cloves, mashed
1 onion, chopped
3 tomatoes, peeled, seeded,
and chopped
4 pieces chorizo de bilbao, see * Note, sliced
1 cup cooked garbanzo beans
1 tsp Spanish paprika
1 potato, peeled, and
cut into 1/2" dice
Salt, to taste
Freshly-ground black pepper, to taste


* Note: Latino and Filipino markets sell pigs' feet and chorizo. Do not substitute Mexican chorizo, because it is too crumbly to slice and the flavor is different.

Broil pepper 4 inches from heat source, turning until all sides are blackened, 10 minutes. (Or, place pepper over gas flame, turning, until skin blackens.) Place in bowl covered with plastic wrap 15 minutes. Scrape off skin and cut into 1-inch pieces. Set aside.

Place tripe and pig's foot in large pot and cover with water. Bring to a boil, then simmer 5 minutes. Discard water and add fresh water to cover. Add salt. Bring to boil and simmer until tripe is tender, 3 hours. Remove tripe and cool. Pig's foot may need additional cooking. Reserve broth. Cut tripe into 1 1/2 inch cubes. Remove bones from pig's foot and cut meat into 1-inch slices.

Heat oil in large skillet over medium heat. Add garlic and cook until it begins to turn light golden, 2 to 3 minutes. Add onion and cook until translucent, 6 to 8 minutes. Add tomatoes, chorizo, tripe, pig's foot, garbanzo beans, roasted pepper, paprika and 2 cups reserved broth. Simmer 15 minutes. Add potato and simmer until potato is tender, 25 minutes. Season to taste with salt and pepper. Add more broth if sauce becomes too dry.


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Answer 7

Chicken Quesadilla my way LOL! They are the best.

Answer 8

y comidas faboritas
1 pan
2 peros calientes(hotdog)

Answer 9

taco rice beans

Answer 10

tapas are cool appetizers served over cups. look them up they are amazing.