Food for Spanish class?

Question

I need a food idea from any Spanish speaking country. The harder to make the more credit I'll get.

Answer 1

Paella with seafood and chicken
You will need
1/2kg cooked prawns, cleaned and deveined,
12 mussels cleaned, disgard any that are not closed
1 small chicken jointed
3 cloves garlic minced
1 bay leaf
1 small onion minced
2 green peppers cut into strips
2 medium squid cleaned and cut into rings
2 large tomatoes peeled, de seeded and chopped
500g rice
1 1/4 litres hot fish stock
saffron
1/2 teaspoon paprika
handful of cooked peas
small roasted red pepper cut into strip
Firstly, to prevent panic, prepare everything prior to cooking.

To start, cooked the cleaned mussels in a covered pan and a little water
until they are open. Disgard any that are still closed. Reserve the cooking
liquer and add to the stock.

In a paella pan or large skillet, fry the chicken pieces to brown them. Remove and keep warm. Now add to the pan the minced onion, garlic and the peppers and let them cook for a few minutes. Now add the squid rings, tentacles and chopped tomatoes. Add a little more oil if required. Stir in the rice and allow to fry until the grains become a little opaque. Add the hot stock and stir. Add the browned chicken, bay leaf, saffron and paprika. Stir to mix well, then turn down the heat to minimum and leave alone - do not stir again, but occasionally shake the pan to prevent the rice from sticking to the bottom. When the rice is almost cooked, add the mussels, prawns and peas, shake the pan again and cover. Turn of the heat and leave it to rest for 5 minutes. Serve with lemon wedges straight from the pan. Serves 6.

Answer 2

Paella is a good idea. However, I've never seen anybody in Spain put paprika into a paella. Perhaps the person meant red bell pepper, which is typical. It can be roasted, peeled and used for decoration on top of the paella or sauted with the green pepper, onion and garlic. After sauteing the vegetables, garlic last because it needs less time, you add grated tomato to the mix and let it cook for a while. (you cut the tomato in half and grate until the skin.) Apart from that the recipe was OK.

Answer 3

Arroz con Pollo (Rice with Chicken) they way the make it in Spain:

Cook your rice and add garlic powder, lemon pepper and color (Bijol--it is a food coloring for food-yellow powder/can be found at spanish markets).
Boil a medium size chicken until water is clear (no blood) I usually do it for 20 minutes. Let it cool/shread it and discard the skin. Place in deep pan with olive oil, salt, pepper and two or three cans of tomato sauce. Slice 2 tomatoes, 3 green and red and yellow peppers(one of each) and 2 red onions thinly and lengh-wise. Add to pan and sautee. On a separate pot boil or steam carrots and peas. Drain. When rice is ready mix all ingredients. Transfer to a glass (see through) baking dish/garnish with parmesan cheese.
Optional: You may want to save some of your sliced peppers to garnish and decorate over rice. People will not stop talking about your rice for weeks.

Answer 4

While it looks like a lot of work, the classic chicken and rice is a great choice and not that hard to prepare and the receipe can be found on any spanish food website or cookbook..

Answer 5

Chicken Mole dates back to the Aztecs. It is a gravy made with chicken broth, chili powder, chocolate and peanut butter. It is then poured over cooked chicken. Delicious. Also once we had a project in cooking school and a friend really topped us all. He made beans and spread them on a corn tortilla and topped it off with Cuitlacoche. It is something the Aztecs also ate. Basically it is the fungus from corn. It is amazingly good. Look it up at Wicapedia or just online.

Answer 6

Flan - Spanish custard Arepas - corn cakes from Colombia and Venezuela Arroz con leche - rice and milk dessert You might be able to get away with horchata, which is this rice drink from Mexico that is super delicious.

Answer 7

how about tamales?
first you'll do the filling which includes: Piccadilly,and Chile rojo and spices.
you also have to prepare the masa and it includes: shortening,salt,and chili powder you mix it and before anything else you have to put the hojas in water a couple of hours before, those are to put the masa mix then the filling, then when you have everything ready you put the tamale to boil for about half an hour or so. There is a lot more to it, just to give you a quick idea of something kind of hard to do.

Answer 8

When I was in highschool, we had to bring a spanish dish to our Spanish Club Christmas party. The teacher randomly assigned us dishes to bring. Mine was fried bananas. I do a very good job on them- they were kinda greasy. Two girls sitting across from me at the party kept talking about how gross they were, and they wondered who made them. I never told. lol
So if you could find a recipe for fried bananas and make them turn out good, that should be worth a lot!

Answer 9

Spanish omelet with potatoes and onions
Mexican omelet with salsa

Paella is a good idea.

Lots of other good suggestions above.

Answer 10

Chicken Sofrito Stir-Fried

Ingredients

(2 servings)

2 ts Olive oil, divided
1/2 c Finely chopped onion
1/4 c Finely chopped green bell pepper
2 Garlic cloves, minced
1 1/4 c Drained canned Italian tomatoes, seeded and
Finely chopped
3/4 c Water
1/2 c Sliced mushrooms
1 oz Julienne-cut Canadian-style bacon (thin strips)
2 tb Sherry
1 Pkt instant chicken broth and seasoning mix
1 ts Oregano leaves
1/4 ts Each salt and black pepper
1/8 ts Ground red pepper
9 oz Skinned and boned chicken breasts, cut into
3 ea 1/2-inch strips
4 Pimiento stuffed green olives, sliced crosswise
1/2 oz Shelled almonds, lightly toasted and ground


Instructions

In 10-inch skillet heat 1 teaspoon oil over medium-high heat, add onion, bell pepper and garlic and saute until onion is translucent, 2 to 3 minutes. Add remaining ingredients except chicken and olives and stir to combine. Reduce heat to low, cover, and let simmer, stirring occasionally, for 15 minutes. While tomato mixture is cooking, in separate 10-inch nonstick skillet heat remaining teaspoon oil over medium-high heat; add chicken and stir-fry until golden brown on all sides. Transfer to sauce, add olives and stir to combine. Increase heat to medium and cook until chicken is cooked through and sauce is thickened, 5 to 6 minutes. Serve sprinkled with ground almonds.
Makes 2 servings.