i am looking for any recipes for any Spanish foods?

Answer 1

EASY RECIPE FOR SPANISH MEATBALLS
(Albóndigas)

2 medium onions
2 cloves of garlic
2 whole cloves
1 small glass of white wine
A little flour
Salt and pepper
1 Carrot
1 bayleaf
Tomato puré or tomate frito
Half a stock cube
400g minced chicken or turkey
100g minced bacon
1 desertspoon pinenuts (optional)
1 tsp. chopped fresh parsley
3 desertspoons soya sauce
2 desertspoons bread crumbs
1 tsp. of oregano
Olive oil
2 small, ripe tomatoes
A small cup of peas

Steps:

1. Mix the minced chicken or turkey with the minced bacon. Grate one onion and chop or crush one clove of garlic. Add the grated onion, chopped garlic, soya sauce, oregano, pinenuts and breadcrumbs to the meat, and mix all ingredients together very very well.

2. Make small balls with the mixture - about the size of a large marble. Coat them lightly in the flour (get a bowl, put some flour in and roll each ball around) and put all the balls on a large plate until you are ready to fry them.

3. Now make the sauce. Cut up the other onion and chop the other garlic, and put both of them in a non-stick pan with a little olive oil, the fresh parsley and some salt and pepper. Fry gently until they are soft, and then chop the 2 tomatoes and add them. Finally grate the carrot and add that too. Add the white wine and the cloves, half a stock cube dissolved in half a cup of water, the peas, a bayleaf and a bit of tomato puré (or tomate frito if you live in Spain). Stir well and put on a low heat.

4. Put some olive oil in a non-stick frying pan, enough to cover the bottom of the pan, and fry the meatballs until they are brown all over. You don't have to use lots of oil - turn them over so that they cook on all sides, and make sure the heat isn't too strong, otherwise they might burn. You will probably need to fry them in two or three batches, depending on the size of your frying pan. As each batch is ready, put the meatballs straight into the pan with the sauce and when they are all done and in the pan, leave them to simmer in the sauce for about half an hour.

5. You can serve the meatballs on their own as a tapas dish, or as a main course accompanied by a green leafy salad and/or a red pepper salad.

Answer 2

The seasoning:
I heat up ever so gently some oregano in a pot just to make it easier to flake.. then I bang it with the pestal and mortar until it's powder like. I add in Green Pepper, Onion, and garlic and pound that and make a paste. That's how i make the seasoning..

I clean off the chicken, remove the skin, and take this seasoning, plus tomatoe paste and season the chicken. I usually let it sit as I prepare the rice, or whatever.. And then I go back and I fry it making it into "Pollo asado"

jenny
http://www.allinablog.com
http://www.blogaboutit.net

Answer 3

PAELLA (serves 6)

1/3 cup of Olive Oil
1 Small Onion, minced
2-3 cloves of garlic, crushed
3-5 tbsps minced fresh parsley
1 generous pinch of saffron
2 tbsps of chicken bullion
3 skinless Chicken Breasts, cut in large chunks
2 green peppers, sliced
1 red pepper, sliced
1 tsp of yellow food coloring (optional -- saffron is very expensive, a pinch
of it is all you need for taste but a richer color is desired)
8 oz tomatoe sauce
1 tsp sugar
4 cups of rice
7 cups of water
salt
1/2 lb - 1 lb shrimp, leave shell on
1 lb scallops

Saute onion, parsley, and garlic in olive oil until the onion begins to become transparent. Add saffron, chicken bullion, chicken, peppers and saute until chicken has become white. Add tomatoe sauce, sugar, food coloring. Stir. Add rice & water and bring to boil. Salt to taste. Boil 5 minutes, stirring occasionally. Add shrimp & scallops, boil an additional 5 minutes, stirring occasionally. Simmer 10 minutes covered, stirring occasionally. If the rice appears to be getting too dry during the last 10 minutes, add more water. If the rice is too wet at the end of the 10 minutes, uncover and evaporate unwanted liquid.
ENJOY!

Answer 4

epicurious.com
there are spanish menus there