spanish food?

Question

i need a great dish to cook for spanish class before 11/16/06

Answer 1

Here are some links to some great Authentic Spanish recipes sites

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


http://www.smart-spanish-recipes.com/index.html


http://www.tienda.com/recipes/recipes.html?lid=Recipes&am

Answer 2

paella is a great dish that originated in spain

heres the Paella Recipe

Ingredients for 4 persons

1 medium chicken
1 medium rabbit
2 medium ripe chopped tomatoes
165 grs. wide green bean ( spanish-bachoqueta)
130 grs. large white lima beans ( spanish-garrafon)
1 level teaspoon of saffron
3 cups of spanish rice
8 cups of hot water or ( even better chicken broth)
olive oil ( enough to cover the bottom of the paella pan)
salt ( to taste)
1 level teaspoon of sweet red paprika
First, heat the oil and when it is hot enough, add the rabbit and chicken (lightly salted ) and fry unitl lightly browned. Then add the white and green beans and cook them together with the meat. While they are cooking, make a clearance in the middle of the paella pans and fry the chopped tomatoes until they look a little pasty, quickly adding the paprika, stirring quickly and immediately adding the hot water or broth until it is almost to the top of the paella pans edge.

Cook all the ingredients for about 20 minutes over a high fire and tasting for salt. After 20 minutes we add the rice, distributing it evenly, making sure the rice is covered with liquid. The fire should be fairly high, not interrupting the boil. It takes about 20 minutes for the paella rice to cook. Do not stir the rice once you have added it to the paella pans, just change its position so that the fire gets to all patrs equally. All the broth should be absorbed when finished. Take the paella off the fire and let stand for about 10 minutes covering the top with newspaper. If the rice has been cooked correctly, the rice grains should be loose, not clumped together or having a mushy texture.

For a fantastic table presentation, small wedges of lemon can decorate the border and branches of romero (aromatic herbs) in the middle. Now you are ready to dig into your paella with wooden spoons and eat directly from the paela pans!

In other regions and even in some of the best recipes, peas and peppers are added. These are not authentic ingredients for a true Valencian paella recipe. Happy paella eating!

Answer 3

Spanish tortilla. It's basically a flat omelet w/ potatoes and onions and maybe, red peppers, thinly sliced. Beat the eggs. Cook it in olive oil. When it starts to set, add potatoes and onions...turn on to plate...fry side 2 for a minute. Serve w/ a salad and a glass of sangria or a good Spanish white wine. Eat w/ crusty bread and Spanish olives on side. Or a big glass of ice water. For more recipes, check website provided.

Answer 4

Tinga Poblana de Pollo (seasoned shredded chicken)


The Recipe


Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 70 minutes
Servings: 12

Description
This is a simple recipe widely popular in Mexico as an appetizer, usually served on top of a crisp tostada or as a filling for tacos.
Ingredients


3 bone-in split chicken breasts
1 tsp. salt
1/2 lb. good-quality chorizo, skinned and crumbled
1 small white onion\raw, finely chopped
2 cloves garlic, minced
6 ripe roma tomatoes\raw, finely chopped
3 canned chipotle chiles in adobo sauce, chopped (plus 2 T. sauce)
1/4 tsp. dried Mexican oregano
1 large avocado, peeled, pitted and thinly sliced
1 cup crumbled Mexican quesofresco or feta cheese

Instructions
Place chicken in a stockpot and add water to cover (about 4 cups). Add salt and simmer over medium-high heat for about 20 minutes. Let the chicken cool in the water. When chicken is cool enough to handle, remove the skin and coarsely shred the meat. Set aside, saving the broth.

Heat a large skillet and add chorizo, cooking over low heat to render fat but careful not to brown the meat. Strain all but about 3 tablespoons of the fat and add onions and garlic. Stir occasionally until vegetables are soft. Add tomatoes and continue cooking over medium heat. Add chicken, oregano, chiles, sauce from the can, and 1 cup of reserved chicken broth. Add salt to taste and cook for 10 more minutes until well seasoned, stirring occasionally. It should be saucy but not too liquid.

***Use as a topping for tostadas or as a filling for tacos, garnished with avocado slices.

Answer 5

SEVEN LAYER DIP

Since it's for a class I would suggest something that doesn't have to go on a plate. Like this seven layer dip that is a big hit at gatherings! Refried beans are layered with guacamole, seasoned sour cream, veggies and cheese. It's perfect for dipping tortilla chips! The dip traditionally takes less time to disappear into bellies than it does to prepare.
Original recipe yield: 8 cups
PREP TIME 20 Min
READY IN 20 Min

INGREDIENTS

* 2 avocados - peeled, pitted and diced
* 1 1/2 tablespoons fresh lime juice
* 1/4 cup chopped fresh cilantro
* 1/4 cup salsa
* garlic salt to taste
* ground black pepper to taste
* 1 (8 ounce) container sour cream
* 1 (1 ounce) package taco seasoning mix
* 4 roma (plum) tomatoes, diced
* 1 bunch green onions, finely chopped
* 1 (16 ounce) can refried beans
* 2 cups shredded Mexican-style cheese blend
* 1 (2.25 ounce) can black olives - drained and finely chopped

DIRECTIONS

1. In a medium bowl, mash the avocados. Mix in lime juice, cilantro, salsa, garlic salt and pepper.
2. In a small bowl, blend the sour cream and taco seasoning.
3. In a 9x13 inch dish or on a large serving platter, spread the refried beans. Top with sour cream mixture. Spread on guacamole. Top with tomatoes, green onions, Mexican-style cheese blend and black olives.

Answer 6

Lemony Spanish Pepper Chicken:

8 (6-ounce) chicken thighs, skinned
1 1/2 teaspoons dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon paprika
Cooking spray
1 1/2 cups red bell pepper strips
1 1/2 cups green bell pepper strips
1 tablespoon grated lemon rind
1/4 cup fresh lemon juice
1/2 cup fat-free, less-sodium chicken broth
2 tablespoons ketchup

Sprinkle the chicken with oregano, salt, black pepper, and paprika. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add chicken, and saute 3 minutes or until lightly browned. Turn chicken over; top with bell peppers, rind, and juice. Cover, reduce heat, and simmer for 30 minutes or until chicken is done. Remove chicken from pan. Combine broth and ketchup in a small bowl. Stir ketchup mixture into pan; bring to a boil. Serve pepper mixture with chicken.

Yield: 4 servings (serving size: 2 chicken thighs and 1/2 cup pepper mixture)

Answer 7

It is always the same...
What kind of food are you looking for?
Just because we speak Spanish it doesn't mean "WE" are Spanish. Spanish comes from Spain and our language is spoken in Spain, Mexico,Venezuela,Colombia, Puerto Rico, Cuba, The Dominican Republic, Honduras and all of Central and South America except for the Guyanas and Brazil. Go Figure.

Answer 8

"Spanish Rice" - 8 servings

4 slices bacon
1/2 cup chopped green pepper
1/2 cup chopped onion
2 cloves garlic; minced
1 (28 oz.) can tomatoes; coarsely chopped
1 cup water
1 cup raw regular rice
1 tbsp. chopped parsley
1 tsp. salt
1/8 tsp. pepper

1) In 10" skillet over medium heat, fry bacon until crisp. Remove to paper towels to drain; crumble and set aside.
2) Over medium-high heat, in bacon drippings, cook green pepper, onion and garlic until vegetables are tender-crisp.
3) Stir in remaining ingredients except bacon; heat to boiling. Reduce heat to low; cover and simmer 25 minutes or until rice is tender and all liquid is absorbed.
4) To serve: Sprinkle with reserved bacon. Yields 6 cups.

Answer 9

When you assert Chinese meals, do you imply REAL Chinese meals(just like the variety you get at REAL Chinese resturants)...or American Chinese meals (Panda Express). I like Chinese greater, frequently the truly variety(and it is facet of my historical past). The American variety isn't the equal as conventional Chinese meals. And I'm now not so much of a Spanish meals lover...

Answer 10

You can't go wrong if you make chicken quesidillas for everyone. Its a small meal that tastes very well. If people don't like it, its not something that people have to worry about not finishing. Quesidillas are delicious, and I think the class would enjoy them.