spanish food recipes?

Answer 1

arroz con pollo

Answer 2

1

Answer 3

Seafood paella. The key is in the saffron rice and the cookware. There are several methods for making this; so I would look online at the various recipes and select the one that appeals most to you.

Pick a red wine, preferrably a Spanish Rioja, to complement the paella. This is a very tasty meal and one that if done right, will make you want to hop on the next Iberia flight to Spain.

Answer 4

Among the multitude of recipes that make up the varied cuisines of Spain, a few can be considered common to all or almost all of Spain's regions, even though some of them have an origin known and associated with specific places. Examples include the potato omelette ("tortilla de patata"), gazpacho, paella, stews, migas, sausages (such as embutidos, chorizo, and morcilla), jamón serrano, and cheeses. There are also many dishes based on beans (chickpeas, lentils, green beans); soups, with many regional variations; and bread, that has numerous forms, with distinct varieties in each region. The regional variations are less pronounced in Spanish desserts and cakes: flan, custard, rice pudding (arroz con leche), torrijas, churros, and madeleines are some of the most representative examples. Others include:
·Arroz a la Cubana
·Cocido (a chickpea and meat stew of sorts)
·Chorizo (spicy sausage)
·Chuletillas (grilled chops of milk-fed lamb)
·Gazpacho (cold bread and tomato soup)
·Fabada Asturiana (bean stew)
·Jamón serrano (cured ham)
·Lechazo asado (roasted milk-fed lamb)
·Mariscos (shellfish)
·Paella (saffron rice)
·Pescaito Frito, marinated battered fried fish, typical from Seville and Western Andalusia
·Tortilla de patatas or tortilla española (egg omelette with potatoes)
·Turrón, a dessert with almonds and honey, typical of Christmas
Tortas de Aceite from Seville, a sweet Olive Oil pastry

Answer 5

A Two Course Rice - (Arroz Abanda)
[Reset]
Keys : Rice Seafood Spanish Spain European Mediterranean Spanish
Ingredients :

3lbFish and shellfish
(shrimp, clams, mussels, squid, lobster, sea bass)
5cupFish stock or water
2/3cupOlive oil
1/2headGarlic
2cupRice
1/3cupTomatoes - peeled seeded and chopped
a squirt Dry white wine
1pchPaprika
1sprgParsley chopped
FISH SAUCE
1/2cupOlive oil
2xGarlic cloves
2xEgg yolks
3smTomatoes
1tspSugar
1dshTabasco sauce
1dshWorcestershire sauce
a few drops Lemon juice
Salt to taste

Method :

* Cover the cleaned fish and shellfish with cold water (or fish stock if you have it). The amount of liquid should be no less than 5 cups. Bring it to a boil and simmer until the fish is cooked through and the mollusks have all opened. Strain fish and set aside, saving liquid.
* Brown garlic over a low fire in 2/3 cup olive oil. Add parsley, paprika, and tomato in quick succession. Force the resulting mixture through a sieve onto 2 cups of raw rice and brown the rice in the olive oil for 3 to 5 minutes. Bring 5 cups of the liquid in which the fish cooked to a boil and pour it into the rice. Cook over a high fire for about 10 minutes. The rice will bubble at first; when it begins to make a popping noise, reduce flame and cook 10 minutes more on slow fire. Sprinkle white wine on top of rice and cook briefly on even hotter fire than at first. The rice should be so dry that you can tilt the pan on its side without having a grain fall out.
* Serve the rice first, alone or decorated with a few mussels and clams. As a second course, serve the fish, cooled, with an "All-I-Oli Sauce" (recipes for which are included in this database), or the following Fish Sauce: Pound two garlic cloves in a mortar, pour in a little of the 1/2 cup of olive oil, add the two egg yplks, and mix until thick. Fry the tomatoes, whole, and peel them. Little by little, add the rest of the olive oil, the fried tomato, and the sugar. Season with salt, tabasco, Worcestershire, and a few drops of lemon juice. The finished sauce should have the consistency of a mayonnaise.



















Ajoblanco - (Spanish-Central Andalusian Cold Almond Soup)
[Reset]
Keys : Soups Stews Nuts Spanish Spain European Mediterranean
Ingredients :

1/2lbcrusty white bread crusts cut off
Water to soak the bread
1/4lbraw (not toasted) peeled almonds
2xgarlic cloves
7cupcold water
1cupolive oil
Vinegar - (red wine or sherry vinegar preferred)
Garnish (see below)

Method :

* Garnish: In Malaga it is customary to serve Ajoblanco with peeled and seeded grapes, or apple slices. Melon, small shrimps or sliced, roasted almonds also go very well with this soup.
* Soak the bread thoroughly in water. To peel the almonds, dip them for a few seconds in openly boiling water then pop the peels off with a squeeze.
* With a powerful blender, grind the almonds, together with the garlic and a little salt, as fine as you can (the finer they are ground, the creamier the result will be). Then add the soaked bread and blend until you get a white homogeneous paste. Still blending, add the oil in a thread, as you would in a mayonnaise, and then the vinegar (for the quantity, follow your taste, but just a spritz is sufficient - otherwise you will mask the taste) and the water. Adding the oil and water must be done slowly; you want a smooth emulsion, not curd!
* That's it. Serve it very to 6 to 8 people - and with the garnish of your choice; sliced and seeded grapes, or apple slices, or melon, or small shrimps or even sliced, roasted almonds.
* Comments: Ajoblanco, according to recipe contributor Jose Luis Vivas, is a Weight Watcher's worst nightmare. Thanks to the high energy contents of the almonds and bread, it is a caloric bomb. In fact, he says, these soups were usually consumed by country laborers in Andalusia during the harvest months as a mid-morning snack. They would have breakfast very early (5:00 AM) and about 11:00 they stopped to prepare the soup (or have someone bring it from the house), take it and brace themselves for temperatures above 95 from noon onwards. Logically, they stopped about 14:00 and had some light lunch... and a siesta, unless they were picking cotton and a storm was on the way.
* The soup is wonderful - refreshing and very "drinkable" in texture, with unexpected richness, depth of flavor, and true savoriness. Hard to believe it's so bad for you.




















Albondigas (Meatballs)
Servings [Reset]
Keys : Meats Spanish Spain European Mediterranean Spanish
Ingredients :

1kgLean minced beef
2xEggs
2tblFresh breadcrumbs
3xCloves garlic, peeled and
Crushed
1tblChopped fresh parsley
500gmSpanish onions, peeled and
Chopped
Salt
Freshy ground black pepper
1tblPlain flour
3tblOlive oil
2smtomatoes, skinned,
De-seeded and chopped
1smglass dry white wine
150mlChicken stock

Method :

* Mix the meat, eggs, breadcrumbs, garlic, parsley and half the onions, and season with a little salt and pepper. Form into small balls and dust with flour. Heat the oil in a flameproof casserole and saute the meatballs until well browned on all sides. Add the remaining onion to the pan and cook until soft. Add the tomatoes, wine and stock. Season to taste with salt and freshly groudn black pepper. Cover and simmer for 45 minutes.

Answer 6

I will answer later.

There are many types of Spanish food.

European

American

South American, various country (quite a few of them).

So best place to find a good recipes is to go to library near you and find the books, look at them, check them out and copy some or purchase the book that you like.

Internet is good, if you know the name of a dish that you like. general search is OK if you have time.

Google and the World wide web are both, good search engine. They are at the top of the screen.

Answer 7

Spanish omelette.

Answer 8

i like black bean salsa, chicken and tortillas

1 can of black beans
1 large diced tomato
1 medium diced onion
1 can of corn
2 diced avocados
1 cup of red wine vinegar
1/4 cup of olive oil
1 tbsp of garlic

mix all ingredients, let chill for at least an hour and serve with tortillas, baked chicken
salt and pepper

Answer 9

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Answer 10

I just made these and they're really good.

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