I need a Spanish Recipe for my Spanish Project...?

Question

Anyone have a good one of a dish that at least generated from Mexico or Spain?
I don't need to make it unless I want extra credit, but I'd rather not have a super-long one.
Thanks in advance :D

Answer 1

Chicken Paella

This is the real Chicken Paella recipe, an alternate way of tasting authentic spanish recipes.

Serves: 6
Difficulty: Intermediate
Preparation time: 60-90 minutes
Ingredients
1/2 pint of oil

1 chicken, cut to 8 pieces

2 bowls of rice (1lb. 5 oz. approximately)

5 bowls of meat broth

1 green pepper

1 red pepper

1 small can of peas

1 small onion

2 tomatoes

Saffron

1 clove of garlic (optional)

Parsley

Salt

Preparation
Start by heating half of the oil and once warm add the cut chicken and let it cook for 15 min. Once it's brown, reserve it in a dishAdd the chopped onion. After 5 minutes, add diced tomatoes, without seeds and peeled.

Let it braise about 5 minutes more, mashing the tomatoes with a skimmer. Strain it and throw it in the paella pan.

Add the rest of the oil to the paella pan. Throw the green pepper, cut to square pieces of half inch. Add the fryed chicken. Keep stirring with a wooden tablespoon, without letting it go brown. Throw salt, and the meat broth, hot but not boiling. This is completed with the 5 broth bowls.

Shake the paella pan a little taking it by the handles so that it is broth flows all over. All this should be made to medium fire.

Meanwhile, in a mortar mash a little bit of garlic (optional), the parsley and the saffron, with a little bit of salt so that it doesn't slip, and it wet it with a couple of soup spoonfuls of temperate water. Spill this mixture on the rice and shake again the paella pan.

When the broth has reduced to the half decorate the paella with the red pepper cut to ribbons, and the peas.

Let it cook about 20 minutes.

Once the rice is cooked and the broth has reduced, retire the paella pan from the fire, on a wet cloth, leaving it rest for about 5 minutes.

Serve it with some big clusters of lemon without peeling like decoration.

http://www.spain-recipes.com/chicken-paella.html
(*-*)

Answer 2

Here is something I did for one of my Spanish projects, it was a hit and there are many similar desserts all over those regions, they just differ in spices used. What you'll need: 1-3 Pkgs of Flour Tortillas about 20/pkg (the med. sized works great) Pizza cutter 1&1/2 Cups Sugar 1Cup Cinnamon 1/2 teaspoon Chile powder Med frying pan about 1Cup veggie oil for frying Gal./Large sized zip-lock baggie First you want to take the tortillas and create small stacks and then cut them in Half then the halves in to triangles(your basically making your own tortilla chips). Complete this step with all the stacks so you have a bunch of flour tortilla triangles. Next place your pan over med-low heat, add about 1/4Cup of the oil to the pan (bottom of the pan should be slightly covered), let that heat up for about 4-6min. Once the oil is hot carefully add a few triangles at a time, (notice if the triangles start to sizzle in there, if not the oil is not hot enough). Let them cook aprox. 3-4min per side depending on size once they are golden brown remove them and place on a brown paper bag on a cookie sheet. Repeat this step, adding oil as needed, until all the triangles become tortilla chips. Now to make the coating for these you mix the Sugar, Cinnamon, and Chile powder completely(this can be done before everything else so the flavors really come together) once you have the mixture, place some of the chips (better if they are still warm), into the zip-lock baggie add some of the mixture and begin lightly shaking/coating the chips in the spice blend. Repeat this step until all chips have been used. You can keep the finished product in the bag, do not place in the fridge! they will be fine on the kitchen counter over night! Hope this helped, though I don't have a name....I think it's similar to a Spanish doughnut

Answer 3

Pears in dessert wine
Pears is a very popular dessert in Spain. This is very simple!!!

Basic ingredients

4 Pears
1 tbsp sunflower oil

3 tbsp dessert wine

Steps:

1. Peel the pears, cut in half length ways and remove the cores

2. Heat the sunflower oil in a non-stick frying pan over a medium heat and place the pears in the pan turning them over so that all sides are golden brown (about 5 mins)

3. Sprinkle the dessert wine over the pears - cover the frying pan and cook until the pears soften (another 5 mins approx)

4. Remove the pears from the frying pan and place on a plate flat side facing upwards

5. Pour the remaining juice in the fryng pan over the pears.

Answer 4

If you want something EXTREMELY simple, you could just buy some Manchego Cheese, and some "Jamón Serrano", which I believe that in English it's called Parma Ham (or something like that). Cut it into little pieces (so that you have enough for everyone since it's a little expensive) and serve. This is one of the most traditional things to eat in Spain, next to the Paella. The problem with the Paella is that it takes to long to make and it may not come out like you want it from the first try.
Hope that helps! :)

Answer 5

Gazpacho is a Spanish cold soup, and very easy to make - and very delicious!

1 hothouse cucumber, halved and seeded, but not peeled
2 red bell peppers, cored and seeded
4 plum tomatoes
1 red onion
3 garlic cloves, minced
23 ounces tomato juice (3 cups)
1/4 cup white wine vinegar
1/4 cup good olive oil
1/2 tablespoon kosher salt
1 teaspoons freshly ground black pepper

Roughly chop the cucumbers, bell peppers, tomatoes, and red onions into 1-inch cubes. Put each vegetable separately into a food processor fitted with a steel blade and pulse until it is coarsely chopped. Do not overprocess!

After each vegetable is processed, combine them in a large bowl and add the garlic, tomato juice, vinegar, olive oil, salt, and pepper. Mix well and chill before serving. The longer gazpacho sits, the more the flavors develop.

Good Luck!

Answer 6

Tapas are very popular these days. You can try these recipes...

Gambas al Ajillo - Sizzling Garlic Shrimp

Gambas al Ajillo are one of Spain’s most popular tapas. The secret to success is very fragrant olive oil that is not too heavy in texture, and a cooking vessel that conducts heat slowly. A cazuela is ideal, but you can also use a deep-cast skillet.

Ingredients:

1 1/4 lb small shrimp, peeled
Sea Salt (or kosher salt)
1 cup fragrant extra-virgin olive oil
6 large garlic cloves, finely chopped
1/2 small dry red chile, crumbled
3 tbsp minced fresh flat-leaf parsley

Preparation:

Pat the shrimp dry with paper towels, then sprinkle salt over them. Place the olive oil and garlic in 10 inch earthenware cazuela (or skillet) and heat over medium-low heat until the oil shimmers and the garlic begins to sizzle. Cook until the garlic is very fragrant but not colored, about 2 to 3 minutes, reducing the heat if necessary. Add the chile and stir for a few seconds. Add the shrimp and cook, stirring, until they just begin to turn pink, about 3 minutes.

Season with salt to taste, stir in the parsley, and cook for a few seconds longer. Serve the shrimp in the cazuela with plenty of bread alongside. Enjoy!

Serves 4 to 5

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Albondigas en Salsa - Saucy Meatballs

This Spanish recipe is a robust, saucy meatball dish served in small earthenware cazuelas. This dish is very popular at old Madrid tapas bars and tabernas. White wine is more commonly used for the sauce, but this recipe uses red for a more robust color and flavor. The sauce is also delicious served over rice or fried potatoes. Enjoy!

http://www.spanishhomerecipes.com/albondigas-en-salsa.html

Answer 7

Make conchas. I did that for my project in high school and it turned out fabulously! I made them again not too long ago because we did a Spanish potluck at work. Here is the recipe:

PREP TIME 15 Min
COOK TIME 20 Min
READY IN 2 Hrs 20 Min
SERVINGS & SCALING
Original recipe yield: 12 conchas
US METRIC

About scaling and conversions

INGREDIENTS
2 1/2 teaspoons yeast
1/2 cup warm water
1/2 cup evaporated milk
3/8 cup white sugar
1 teaspoon salt
1/3 cup butter or margarine, melted
1 egg
4 cups all-purpose flour
1/2 teaspoon ground cinnamon

2/3 cup white sugar
1/2 cup butter or margarine
1 cup all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon vanilla extract


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DIRECTIONS
In a large bowl, stir together the yeast and warm water. Mix in the milk, 3/8 cup sugar, 1/3 cup melted butter, salt, egg and half of the flour. Gradually mix in the remaining flour, and 1/2 teaspoon cinnamon. Turn the dough out onto a floured counter to knead as soon as it pulls together enough.
Knead for 6 to 8 minutes, until smooth and elastic. Place in a large greased bowl, and turn the dough to coat. Cover, and let rise in a warm place until doubled, about 1 hour.
Make the topping while the dough rises. In a medium bowl, beat 2/3 cup sugar and 1/2 cup butter until light and fluffy. Stir in the flour until the mixture is the consistency of thick paste. Divide into two parts, and place one part in a separate bowl. Mix cinnamon into one half, and vanilla into the other half.
When the dough is done rising, cut into 12 even-sized pieces. Shape into balls, and place on a greased cookie sheet, spacing about 3 inches apart. Divide each bowl of topping into 6 balls, and pat flat. Place circles of topping on top of the dough balls patting down lightly. Use a knife to cut grooves in the topping like a clam shell. Cover and let rise until doubled, about 45 minutes.
Preheat the oven to 375 degrees F (190 degrees C). Bake for 20 minutes, or until lightly golden brown.


Buena suerte... That's spanish for good luck.

Answer 8

Spanish rice.
all you have to do is go to recipes.com and type in Spanish and I'm sure that some Spanish recipes will come up.
enjoy.

Answer 9

Ok um some suggestions...
Este's baked rice.
Arroz con leche. [Nasty]
Spanish Omellette.
Ceviche [if you'r really feeling excited]

Answer 10

http://www.grouprecipes.com/s/easy-spanish/recipe/1/relevancy