Looking for a Traditional Spanish (not mexican) Dinner Menu.?

Question

I can look up the recipes online, but if anyone knows a traditional Spanish dinner menu Please, let me know?? It doesn't have to be fancy.... just something that would likely be on someone's table on any given day.

Wow.. this is going to be a hard choice eventually.... I'm going to leave the question up a little longer and see........Thank you all, so far!

Answer 1

It's a little summery, but my favorite Spanish menu would include:

Sangria to drink (or your favorite Spanish wine, if sangria is too sweet for you)

Gazpacho as a first course

a plate of chorizo, good cheese (like manchengo) and olives for light tapas

Paella made with chicken and seafood or rabbit for the main course

Traditional flan for dessert

Answer 2

this one has recipes
http://www.sallys-place.com/food/columns/pappas/spanish_mood.htm
this one too
http://www.epicurious.com/bonappetit/menus/spanish2004
this one has andalusian recipes
http://www.andalucia.com/living/familyfood_home.htm
and this one also has a planned menu
http://whatscookingamerica.net/Menu/DinnerPaella.htm
good luck, they all looked like they had yummy recipes
my idea of spanish is taco bell, ha ha, but seriously i make a very good pico de gallo:
1 med yellow onion
about 6 med tomatoes
1 bunch cilantro
1 or 2 limes
****
chop up onion, tomatoes, and cilantro, juice the limes over it, mix, and sit overnite in the fridge.you can add spicy if you want. i put it in everything!!! makes for a great tuna sandwich!!

Answer 3

Paella

Answer 4

type google.com and then type spanish recipes on the search box. (or spanish menues)
It will display a list of great sites for you to look at

Answer 5

Seafood paella

Answer 6

Carpaccio, dried beef strips served in a melon half, paella, sangria, tapas...Rioja wine

Answer 7

Bolivian & Peruvian Dishes:

Silpancho
Ingredients for 6 people
Thin sliced meat for pounding
6 eggs
3 onions
2 tomatos
2 jalapeno peppers
8 potatoes
2 cups of rice
Bread crumbs (Italian)
Oil and salt
Preparation: Cut the fillet meat, and salt. Pound the meat in a bag filled with bread crumbs till the meat is thin and covered in bread crumbs. Cook the potatoes in slices till tender then fry in oil. Fry the breaded meat. Cut the onion, the tomato and jalapenos in thin slices and sautee in little oil till tender (sautéing of this is optional you could just serve it ontop as a cold salad). Fry eggs at the time of serving (sunny side up eggs). Serve the rice with potatoes above that place the meat then the fried egg garnished with your onion salad.

PIQUE A LO MACHO
Which is basically meat cut in 1 inch strips, sautéed with onions (sliced), tomatoes (chopped), sliced hot dogs, and jalapeno peppers also salt, pepper, garlic and cumin. Then mixed together with fresh home made fries. And serve.

Papa a la Huancaina (Peruvian Potatoes with Cheese Sauce)


2 packages (1 lb.) Goya Yellow Potatoes, (Papa Amarilla) thawed and cut into ½ inch thick slices

2 tsp. salt or to taste

1 Goya Aji Amarillo (Yellow Chili), seeds removed

1 hard-boiled egg, peeled

1 can (12 oz.) Nela Evaporated Milk

½ cup diced onion

1 packet Sazón Goya without Annatto

1 lb. queso fresco cheese, cubed or Feta Cheese

Salt and Pepper to taste



Salsa:

½ large tomato, seeds removed, finely diced

1 cup finely diced onion

2 tbsp. minced cilantro

Juice of 1 lime

Salt and pepper to taste



Garnish:

Boston or other leafy green lettuce

4 hard-boiled eggs, peeled and cut in quarters

1 can (6 oz.) Goya Black Pitted Olives


1. In saucepan put potatoes and salt and water to cover by 1 inch. Bring to boil and simmer on medium until potatoes are just tender, about 20 minutes. Drain and set aside.
2. In blender puree Aji Amarillo using a small amount of water if necessary. Pour into bowl.
3. In same blender, add hard-boiled egg and about half of evaporated milk and blend until smooth. Add onion and Sazón and blend until smooth. Continue blending while adding cubes of cheese and remainder of milk, each a little at a time. Use all the cheese and as much milk as needed to make a thick, smooth sauce.
4. Add pureed Aji Amarillo a little at a time to desired heat level. Add salt and pepper to taste. Sauce should be thick and smooth.
5. To make the salsa, combine tomato, onion, cilantro and lime juice in bowl. Add salt and pepper to taste just before serving.
6. Arrange the lettuce leaves on individual plates or one large platter. Place potatoes on lettuce and cover with sauce. Garnish with quartered hard-boiled eggs and whole black olives. Serve with salsa on the side.

Answer 8

Good luck......