Does anyone know any good spanish food recipes?

Question

I'm going to have a foriegn exchange student from spain at my house so i want her to have some food like she gets at home.

Answer 1

Believe it or not people do the foreign exchange thing to learn about the country they are going to be staying in. Why don't you wait untl she gets to your place and you can make dishes from your area. Ask her to share dishes from her home she likes. It is not about the food from where she is but what she likes. For instance I live on the shoreline, lots of fish, but I do not eat seafood. Wait and talk with her it will be a fun learning experience for both of you!!

Answer 2

Paella! It's this delicious orange rice with shrimp, chicken, and cooked peppers. Absolutely delicious! Spanish Tortia, it's really good too! But remember, since it's a foriegn exchange student, they probably would like to try many different foods also! Give her the WHOLE package, food and all! You can always try to make her a spanish dish every once and awhile to make her feel at home...(kind of) but introduce her to other types of food, like ribs, or hot-dogs, corn, or pork-tenderline. Good luck with everthing! ~isa~

Answer 3

PAELLA
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

Easy Spanish Rice

1 cup uncooked regular rice
1 medium onion, chopped (1/2 cup)
2 tablespoons vegetable oil
2 1/2 cups water
1 can (8 ounces) tomato sauce
1 small green bell pepper, chopped (1/2 cup)
1 1/2 teaspoons salt
3/4 teaspoon chili powder
1/8 teaspoon garlic powder

1. Cook rice and onion in oil in 10-inch skillet over medium heat about 3 minutes, stirring occasionally, until rice is golden brown and onion is tender.

2. Stir in remaining ingredients. Heat to boiling; reduce heat. Cover and simmer about 30 minutes, stirring occasionally, until rice is tender.


Turn this great side dish into an easy main dish by adding one pound of ground beef, sausage or turkey, cooked and crumbled.

Answer 5

Chile Rellenos

Syriana Peppers Broiled In Oven Roasted
Stip the Skin Off After Cooling For About 10 minutes
Beat Eggs Finely
Flour With Pepper Optional
Montery Cheese
Cut Slits In The Peppers After Roasting and Skinning!
Put Cheese In Peppers
Dip Peppers In Egg And Then Flour Coat And Fry In Vegetable Oil Until Flour Cheese Melted

*Note* They will be EXTREMELY hot to handle so let cool and handle with tongs and set out of pan

Answer 6

yes..very tipical....try chicken cutlets a la vinagretta.or pechuga al vinagre

1.clean cutlets w/ lemon and vinager
2. season some chicken cutlets.
add some adobo,salt,sazon ranchero,piments,oregano,
3.add more vinager
stear and leave on a seal container for about half an hr.

smell that...uhm...

now have a pan ready and make some yellow rice. add water,salt, oil and sazon accent.
when water is boiling add the rice.

put another pan dont add anything to it.just throw those cutlets in there.let it make some water. and jus keep adding water until you think theyre ready..aproximetly 20 mins.

yummy

Answer 7

be sure you know which geographic region she comes from.
the people around the coasts naturally eat a great deal of fish, but those in the north or the mountains have a very different style of eating.
anyhow my favorite spanish dish is cold gazpacho soup.

i make a base from fresh tomatoes, garlic ,salt and pepper, paprika . chili powder &oil, and cook them in a sauce pan for about five minutes.
i let it cool and then blend it all in my blender. i serve it chilled with fresh chopped cucumbers and a dollop of sour cream.

its really great!

Answer 8

A real popular dish in Spain is Paella. It's a rice dish with seafood...very tasty. Don't have a recipe, but I'm sure you can look it up on line somewhere.

Answer 9

since everyone is probably going to go the paella route, i'll give you something easy and different.

Pasta With Speedy Romesco Sauce

1 lb corkscrew pasta such as rotini
1 slice firm white sandwich bread, toasted
1 (7-oz) jar roasted red peppers, drained
1/4 cup roasted salted almonds (not smoked)
1 large garlic clove
1/2 cup reduced-sodium chicken broth
1/4 cup extra-virgin olive oil
1 teaspoon Sherry vinegar, or to taste
3/4 teaspoon salt, or to taste
1/4 teaspoon dried hot red-pepper flakes, or to taste
10 oz frozen baby peas (2 cups)
1/4 cup finely grated Parmigiano-Reggiano plus additional for serving

Begin to cook pasta in a 6- to 8-quart pot of boiling salted water.

Meanwhile, working quickly, tear toast into pieces and blend with peppers, almonds, garlic, broth, oil, vinegar, salt, and red-pepper flakes in a blender until smooth, about 2 minutes. Transfer to a 12-inch heavy skillet and bring to a simmer.

When pasta is barely al dente, add peas and continue to cook until peas are just tender, about 2 minutes. Reserve 1/2 cup pasta water, then drain pasta and peas in a colander. Add pasta and peas to sauce along with cheese (1/4 cup) and toss to combine. Add some reserved pasta water to thin if necessary. Serve immediately.

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Spanish Style Pork Chops with Chorizo and Roasted Red Pepper Sauce

2 tablespoons extra-virgin olive oil, 2 turns of the pan, plus some for drizzling
4 large, boneless center-cut pork chops, 1 1/2-inches thick
1/2 tablespoon paprika or smoked sweet paprika, half a palm full
Salt and pepper
1/4 pound chorizo, casing removed, finely chopped
2 cloves garlic, chopped
1 small yellow onion, chopped
1 tablespoon chopped thyme leaves, 4 sprigs
1 (16-ounce) jar pequillo peppers or roasted red peppers, drained
1/2 cup flat-leaf parsley, a couple of generous handfuls
1/4 cup dry sherry or dry white wine, eyeball it

Preheat oven to 375 degrees F.
Heat a large skillet over medium-high to high heat. Add extra-virgin olive oil, 2 turns of the pan. Season the chops with paprika, salt, and pepper. Place chops in skillet and sear meat to caramelize, about 2 minutes each side. Transfer the chops to a cookie sheet and place in the oven to finish off, 8 to 10 minutes, or until meat is firm to touch, but not tough. Remove from the oven and let the chops rest covered with a piece of aluminum foil for a few minutes.

While the chops are in the oven, return the skillet to the cook top over medium heat. Add the diced chorizo and cook stirring frequently for 2 minutes. Add the garlic, onion, thyme, salt, and pepper. Cook meat and onions for about 3 minutes.

Bring 1 to 2 inches of water to a boil in another skillet with a lid. Grind the peppers and parsley in a food processor until smooth. Add the sherry or wine to the sausage and onions and stir, then stir in the ground peppers. Cook another minute or 2 or until the peppers are heated through. Place a chop on each dinner plate and top with the chorizo-roasted pepper sauce.

Answer 10

exchange students want to eat burgers and fries like americans do!!
thats why there here