Know of an authentic Spanish dish?

Question

I need to make a menu for my Spanish class! Please include a brief description of the dish (I don't need a recipe), along the lines of "chicken with onions and carrots" or something. I need everything from beef dishes, lamb/veal/other meat dishes, seafood dishes, side dishes, a la carte items, desserts, and drinks + alcoholic drinks. Thanks so much!

Answer 1

Paella - Little bit of everything. Shrimp, chicken, Rice, Saffron, Mussells, Chorizo, garlic, onion, veggies.

Go to Food Network and type in Paella. Done right, it is to die for!

Answer 2

Basic ingredients for 4 people


2 medium onions
2 cloves of garlic
2 whole cloves
1 small glass of white wine
A little flour
Salt and pepper
1 Carrot
1 bayleaf
Tomato puré or tomate frito
Half a stock cube
400g minced chicken or turkey
100g minced bacon
1 desertspoon pinenuts (optional)
1 tsp. chopped fresh parsley
3 desertspoons soya sauce
2 desertspoons bread crumbs
1 tsp. of oregano
Olive oil
2 small, ripe tomatoes
A small cup of peas

Steps:

1. Mix the minced chicken or turkey with the minced bacon. Grate one onion and chop or crush one clove of garlic. Add the grated onion, chopped garlic, soya sauce, oregano, pinenuts and breadcrumbs to the meat, and mix all ingredients together very very well.

2. Make small balls with the mixture - about the size of a large marble. Coat them lightly in the flour (get a bowl, put some flour in and roll each ball around) and put all the balls on a large plate until you are ready to fry them.

3. Now make the sauce. Cut up the other onion and chop the other garlic, and put both of them in a non-stick pan with a little olive oil, the fresh parsley and some salt and pepper. Fry gently until they are soft, and then chop the 2 tomatoes and add them. Finally grate the carrot and add that too. Add the white wine and the cloves, half a stock cube dissolved in half a cup of water, the peas, a bayleaf and a bit of tomato puré (or tomate frito if you live in Spain). Stir well and put on a low heat.

4. Put some olive oil in a non-stick frying pan, enough to cover the bottom of the pan, and fry the meatballs until they are brown all over. You don't have to use lots of oil - turn them over so that they cook on all sides, and make sure the heat isn't too strong, otherwise they might burn. You will probably need to fry them in two or three batches, depending on the size of your frying pan. As each batch is ready, put the meatballs straight into the pan with the sauce and when they are all done and in the pan, leave them to simmer in the sauce for about half an hour.

5. You can serve the meatballs on their own as a tapas dish, or as a main course accompanied by a green leafy salad and/or a red pepper salad.

Answer 3

Paella Serves 8 8 chicken legs 3 chorizo sausages, shrink right 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 chicken inventory (or 2 cups chicken inventory and a couple 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 clean mussels and/or clams 2 cans artichoke hearts, drained a million jar total pimentos, drained a million/2 cup clean or frozen peas, cooked and drained 8 lobster claws or crab claws 2 lemons, quartered In a huge pan, brown the chicken legs and sausages contained in the olive oil. upload chopped onions and garlic, brown. do away with meat mixture from pan and reserve. upload rice to pan and cook dinner until eventually slightly golden and clean. upload salt and pepper. deliver inventory to a boil. Dissolve saffron contained in the boiling inventory. cover rice with the inventory and placed the beef mixture back contained in the pan. cover and cook dinner slowly until eventually the liquid is absorbed (approximately 30 minutes) on the cooktop. Marinate shrimp for a minimum of one hour. do away with from marinade earlier 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 components steam for 20 minutes over a low fireplace (so the rice on the backside would not burn). Serve with lemon sections.

Answer 4

Go with paella. A seafood paella is the easiest and the most tasty.With a good dry white wine it is excellent.