I need a recipe for an easy Spanish dish I can bring into class.?

Answer 1

A Spanish tortilla would be easiest it is eggs potato and onion it can also be served room temperature and wont spill like Bisque. And will be cheaper than chicken and rice and way cheaper that bisque

http://images.google.com/imgres?imgurl=http://www.geocities.com/spanishtortilla/pdftortilla05.jpg&imgrefurl=http://www.geocities.com/spanishtortilla/&h=382&w=400&sz=50&hl=en&start=1&tbnid=Ux5koj5_WJpSWM:&tbnh=118&tbnw=124&prev=/images%3Fq%3Drecipe%2Bspanish%2Btortilla%26svnum%3D10%26hl%3Den%26lr%3Dlang_en%26sa%3DN

Answer 2

Arroz con Pollo


6 boneless, skinless chicken thighs
1 tablespoon Creole seasoning, recipe follows
1 tablespoon olive oil
1 medium yellow onion, medium diced
2 stalks celery, medium diced
1 tablespoon chopped garlic
2 teaspoons paprika
1 1/2 cups long-grain rice
1 cup dry white wine
1 (14-ounce) can diced tomatoes, juice and all
1 1/4 cups chicken broth
1 (4-ounce) jar diced pimientos
1 (4-ounce) can diced green chiles
1/4 cup thinly sliced green olives
1 teaspoon saffron threads
1 bay leaf
3/4 teaspoon salt
3/4 cup frozen English peas
3/4 cup frozen yellow corn
2 tablespoons chopped fresh parsley leaves, for garnish

Season the chicken well on all sides with the Creole seasoning. Add the oil to a Dutch oven and heat over medium-high heat. Add the chicken and evenly brown, about 2 minutes per side. Transfer the chicken to a plate and set aside.
Add the onions, celery, garlic and paprika to the pot. Cook, stirring, until the vegetables begin to wilt, about 4 minutes. Add the rice and cook, stirring, for 1 minute. Add the white wine and the tomatoes and cook for 1 minute. Add the broth, pimientos, green chiles, olives, saffron, bay leaf, salt and chicken to the pot and replace the lid. Cook for 20 minutes, opening twice to stir. Add the peas and corn, cover, and cook an additional 3 minutes. Serve, topped with chopped parsley.

Answer 3

Potato and Herb Frittata

Serving size: Serves 4
Cooking time: Less than 30 minutes


INGREDIENTS

2 medium potatoes, sliced
8 eggs, lightly beaten
4 green shallots, chopped
½ cup chopped fresh parsley
1 tablespoon chopped fresh rosemary
125ml (½ cup) sour cream
1 clove garlic, crushed
2 tablespoons olive oil
15g butter, melted

METHOD

Boil, steam or microwave potatoes until just tender; drain.
Combine eggs, shallots, herbs, cream and garlic in bowl. Heat oil in pan, pour in egg mixture; place potato slices on top of mixture. Cook over low heat about 10 minutes or until underneath is well, browned and mixture is firm. Brush potatoes with butter, place under hot grill until top is lightly browned and set.

Serves 4.

Recipe best made just before serving.
Freeze: Not suitable.
Microwave: Potatoes suitable.

Answer 4

Crab Bisque - (Crema De Carramares a La Donostiarra)

4 doz Very small live crabs well washed,
and rinsed in several changes of water
4 doz Tiny shrimp peeled and cleaned
3 sm Shallots diced
1 med Onion sliced thin
3 sm Carrots diced
1 med Leek (white part only) diced
1 med Tomato - peeled seeded and chopped
1 cup Butter
1/2 cup Olive oil
2/3 cup Cognac
2/3 cup Dry white wine
1 1/2 cup Cream
4 x Egg yolks
17 cup Water
3/4 cup Rice flour diluted in
2 cup Water
Fresh parsley a few sprigs
1 sprg Fresh tarragon
1/2 tsp Cayenne pepper or to taste
Salt to taste

Heat 1/2 cup butter with 1/2 cup olive oil in a large saucepan. Add shallots. When they take on color, add onion, carrots, and leeks. Brown vegetables lightly over moderate fire, then simmer very slowly for 30 minutes, taking care not to let the butter burn. After 15 minutes, add parsley and tarragon. After a total of 30 minutes, add the peeled, seeded, and chopped tomato and let it reduce to a pulp.
Put the live crabs in a deep receptacle. Mash them to a pulp with the end of a heavy chopping board. Increase heat under vegetables. Add crab pulp. Warm 2/3 cup cognac in a separate saucepan and light it. Pour flaming cognac over crabs; let flame die down while stirring. Mix in cayenne pepper and dry white wine. Cook mixture 5 minutes with an occasional stir. Pour over it 17 cups of water. When the water is hot, add rice flour diluted in 2 cups of water. Salt to taste. Stir and let soup cook slowly 30 to 35 minutes. Remove foam from soup as it forms.
Before serving, slice peeled shrimp and fry in remaining butter over moderate fire. Do not let butter brown. Strain soup. Beat yolks of the eggs in a large bowl. In another bowl, put 1 1/2 cups of cream. Blend a cup or two of strained soup with the cream, then add the mixture gradually to the egg yolks while stirring. Return the resulting mixture to the pot of soup while stirring over a low fire. Heat if necessary, but in no case allow to come to a boil. Serve in shallow bowls topped with fried shrimp.

Answer 5

spanish, like mexican or Brazilian, or from spain?? You can contact me and I can give you the easiest recipe for desert that'll beat everyone in here, but I need details

Answer 6

Try deep frying real corn and flour tortillas and serving them with red or green salsa