What is a traditional Spanish recipe?

Question

I need an actual traditional dish for my spanish class.

Answer 1

SPANISH TRADITIONAL RECIPES

Chickpeas with chorizo

A lovely warming dish, as filling as it is tasty.

Basic ingredients:

250g chickpeas (ready cooked)
1 onion
olive oil
100g chorizo sausage
salt and pepper
1/2 tsp paprika

Steps:

Chop the onion and sauté in 2 tbsp olive oil in a frying pan

Cut up the chorizo and set aside

Rinse the cooked chickpeas well and then add them to the fried onion together with 1/2 tsp paprika - continue frying for a further 5 mins

Add the chopped chorizo and fry a little longer before serving

Catalan Aubergines

Aubergines are known as eggplants in some countries. This is an aubergine recipe from Catalonia.

Basic ingredients

2 medium aubergines (eggplants)
4 tbsp olive oil
2 medium tomatoes
1 tsp paprika
2 cloves of garlic crushed
1 medium onion chopped
salt and pepper
chopped fresh parsley

Steps:

Prepare the aubergines by peeling them and cutting into cubes

Heat the oil in a frying pan add the aubergine cubes and sauté for a few minutes

Add the chopped onion, crushed garlic and paprika to the aubergine in the frying pan and fry over a low heat for a further 5 mins

Add the chopped tomatoes season with salt and pepper

Cover the frying pan and cook for a further 15 minutes (checking that the aubergine is well cooked)

Place in a serving dish and garnish with a little chopped fresh parsley

Red bean, chorizo and bacon stew

Pulses play an important part in Spanish cuisine and this is a delicious typically Spanish "throw it all in and let the flavours blend" dish. It can be quite filling, and is definitely a warming Winter dish rather than a light Summer one.

Basic ingredients

100g dried red beans (per person)
60g bacon (per person)
50g chorizo sausage (per person)
1 onion
1 carrot
1 leek
olive oil
salt

Steps:

Place the beans, diced bacon, chopped onion, carrot and leek and a few drops of olive oil into a saucepan season with salt

Cover with water and bring to the boil and then simmer for about an hour and a half before adding the chopped chorizo

Continue boiling until the beans are well cooked (this depends on the variety of red beans you are using) - this should be at least an hour and 40 mins

Tips and Ideas:

Add more water if necessary in step 2 to prevent the beans from becoming dry or sticking to the bottom of the pan

hope these help. enjoy.

Answer 2

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Answer 3

Paella

There are many varieties of paella; every village and cook seems to have one (specially in the region of Valencia, where it originated). The following recipe is for the popular 'paella mixta' or mixed paella. The dish takes its name from the special frying pan used in its preparation, very wide and shallow. In fact the correct name is arroz a la paella.

The ingredients vary: if you can't find something that's listed here, be creative and replace it with something similar. Optionally (but very frequently) chicken is added: small parts are fried in the rice as the fist thing; keep it away and add it later on (with the prawns).

Ingredients 8 persons
-1/2 glass of olive oil
-2 cups of rice (short grain, not the vaporized variety)
-5 cups of fish broth
-250 g prawns (gambas)
-1 medium-sized squid (calamar)
-500 gr. clams, or 1000 gr. mussels (mejillones)
-1 slice of angler (or a similar fish)
-1 fresh green pepper
-1 red pepper (of the soft, canned variety)
-1 small can of green peas
-1 small onion
-2 fresh, ripe, small tomatoes
-A few saffron threads
-1/2 clove garlic
-Parsley
-Salt
Preparation

Put half of the oil to heat in a frying pan. When hot add the onion (minced) and five minutes later the tomatoes (in small chunks, unseeded and peeled). Leave for 5 minutes, crushing the tomatoes every now and then. Puree (with the potato masher), and add it to the 'paella' pan with the rest of the oil.

Meanwhile, in another saucepan put cold water, adding the spine of the fish and all the shells and heads of the prawns (that should have been peeled, put the tails apart). In a different (and covered) one put to boil the clams with a very small amount of water (they must have been thoroughly washed before, leaving them to rest in salted water); as soon as the clams open take the saucepan away from the fire, discarding the empty half of the shells. The water obtained from these saucepans (clams & prawns) will be strained (using a very thin tea strainer or a piece of white cloth) and saved.
To the paella (with the pureed tomato and oil) add the green peppers in small pieces (about 3 cm), the squid (in thin slices, about the size of a small finger) and the fish (also in small pieces).

Stir for a few minutes and add the rice. Stir for a few seconds with a wooden spoon, not allowing it to get toasted or fried. Add salt and the fish broth (hot, but not boiling) -- If you don't have the 5 requested cups of broth complete with hot water--. Move the pan to even everything, set the fire to a medium position... and don't put any 'instruments' inside the paella or stir its contents from this moment!

Meanwhile, using a mortar, crush the garlic, the parsley and the saffron (add a pinch of salt and it'll be easier). Add two spoonfuls of warm water and pour over the paella, stirring (but only by moving the pan). Also add now the tails of the prawns. When 50% of the broth is left add (in an orderly and well distributed fashion) the red peppers, the clams or mussels and the peas.

From the moment when rice is added it usually takes 20 minutes, but that depends on the type of rice used.

Once the rice is tender and the broth has been consumed the paella is moved away from the fire and left apart for a five minute 'rest' (important). It is served decorated with large lemon slices (some people like to squeeze it on the rice, so there should be a slice per person, that is included in the serving

Answer 4

An actual Spanish dish is Paella
You can't get any more spanish than that.
Check out the article

Answer 5

My sister-in-law, who is Spanish, likes to make flan for the holidays.

FLAN

2 c. half and half cream
4 egg yolks
2-1/2 tbsp. sugar
1 tsp. vanilla
1/3 c. light brown sugar

Heat the half- and- half. In a mix master bowl, beat the egg yolks, gradually adding the sugar and beating it until it forms a ribbon. Slowly dribble the hot cream into the egg mixture while beating. Beat at low speed so as not to add air. Add vanilla.

Pour into a one- quart soufflé dish or 5 individual three 1/2 inch soufflé dishes. Place in a pan containing one inch of hot water and bake, uncovered, at 325 F. until set. The one- quart soufflé will take 40 minutes and the individual soufflés will bake in 25 minutes.

When the custard is set, sprinkle with sifted light brown sugar (sift through a strainer). Cover the custard all the way to the sides. Place under a broiler or 450 F. for a minute until the sugar melts. DO NOT BURN the sugar. Chill and serve cold. Makes 5-6 servings.

Answer 6

One of the great Spanish dishes is a rice, seafood and saffron dish called paella. There are a number of great recipes for this dish on the internet.

Answer 7

Paella . It's a one dish meal with chicken , vegetables, seafood flavoured with saffron , chicken /fish broth , cilantro,parsley and other spices cooked together with spanish rice: all in one big pot . You can find the recipe at allrecipes.com you can't get more Spanish than that !

Answer 8

A traditional main dish is 'paella'.
But there are many traditional dishes...look at this site if you don't have time to get a recipe book...you will find many different recipes that others many not consider :-)

Buen apetito.

Answer 9

Sticks of Ham with Honey 1 packet of bread sticks 3 oz orange-blossom honey 4 oz Ibérico ham (or jamon serrano) in thin slices Cut the ham slices into strips about 1 inch wide. Dip the tips of the bread sticks into the honey (about 2 inches deep) and drain. Wrap the ham around the sticks beginning at the tip, overlapping it like a bandage.

Answer 10

We always like a traditional spanich rice dish that is rice, tomato sauce, hamburger or some other ground meat like turkey, chili powder, green peppers, onions, and I always add salsa to it at the end.