This cold rice salad is a modem variation on traditional Spanish
ingredients. Bring 2 cups of water to a boil. Add salt and rice;
cover and cook slowly 20 minutes or until rice is just tender.
While the rice is cooking, make vinaigrette sauce by combining
the olive oil, vinegar, garlic, and onion. Season to taste with
salt and pepper.
1 cup converted rice
1 tsp. salt
8 Tbsp. olive oil
3 Tbsp. wine vinegar
1 large clove garlic, minced
1 small onion, minced
salt and pepper
1 4-oz. jar whole pimentos
2 Tbsp. chopped parsley
green and black olives for garnish
Drain the pimentos. Cut 6 narrow strips and set them aside.
Finely chop the remaining pimentos. Cool the rice slightly. Add
the vinaigrette sauce, chopped pimento and parsley. Toss gently
Spoon rice into serving bowl. When cool, cover and chill
thoroughly. Decorate the top with the reserved pimento strips
and olives.
Makes 4-6 servings.
martes 23 de septiembre de 2008
martes 10 de junio de 2008
Recipe of Jose Andres - Potatoes Rioja-Style with Chorizo (Patatas a la Riojana)
Servings: 4 as a side
Paul Bocuse, the godfather of nouvelle cuisine, holds a special place in modern Spanish cooking. Bocuse came to Madrid in the late 1970s to speak at a conference, and his speech inspired a whole movement to revolutionize Spanish cooking, led by Juan Mari Arzak and Pedro Subijana in the Basque country. During his trip, Bocuse famously sampled a plate of Patatas a la Riojana. His judgment: it's one of the greatest dishes created by man.
3 T Spanish extra-virgin olive oil
2 garlic cloves, peeled and chopped
1 small onion, peeled and finely chopped (about 1 cup)
7 oz chorizo sausage, cut into 1/2 inch thick slices
1/2 lb Idaho potatoes, peeled and cut into 1-inch cubes
1 tsp pimenton (Spanish sweet paprika)
1-1/2 tsp salt
Warm the olive oil over low heat in a large shallow pan. Add the garlic and cook until lightly browned, about 1 minute.
Add the onions and cook, stirring occasionally, until they are soft and tender and have turned a light brown color, at least 20 minutes. You want the onions to caramelize. If they start to get too dark, add 1/2 tablespoon of water to keep them from burning.
When the onions are caramelized, add the chorizo and continue frying until it too is browned, about 2 minutes. Place the potatoes in the pan and stir to coat them in the oil. Cook for 10 minutes.
Add the pimenton and the salt, pour in water to cover, and bring to a boil. Once it reaches a boil, reduce the heat to low and simmer until the potatoes are cooked through and the water is reduced by half, about 20 minutes. You'll end up with a wonderful, thick stew.
Note:
Look for authentic Spanish chorizo in your local markets or online. After many years, we can finally buy real Spanish chorizo in America, so it's worth locating a speciaist supplier to enjoy this uniquely rich and flavorful sausage.
From Tapas, published by Clarkson Potter/Publishers. Copyright 2005 by Jose Andres. All rights reserved.
Paul Bocuse, the godfather of nouvelle cuisine, holds a special place in modern Spanish cooking. Bocuse came to Madrid in the late 1970s to speak at a conference, and his speech inspired a whole movement to revolutionize Spanish cooking, led by Juan Mari Arzak and Pedro Subijana in the Basque country. During his trip, Bocuse famously sampled a plate of Patatas a la Riojana. His judgment: it's one of the greatest dishes created by man.
3 T Spanish extra-virgin olive oil
2 garlic cloves, peeled and chopped
1 small onion, peeled and finely chopped (about 1 cup)
7 oz chorizo sausage, cut into 1/2 inch thick slices
1/2 lb Idaho potatoes, peeled and cut into 1-inch cubes
1 tsp pimenton (Spanish sweet paprika)
1-1/2 tsp salt
Warm the olive oil over low heat in a large shallow pan. Add the garlic and cook until lightly browned, about 1 minute.
Add the onions and cook, stirring occasionally, until they are soft and tender and have turned a light brown color, at least 20 minutes. You want the onions to caramelize. If they start to get too dark, add 1/2 tablespoon of water to keep them from burning.
When the onions are caramelized, add the chorizo and continue frying until it too is browned, about 2 minutes. Place the potatoes in the pan and stir to coat them in the oil. Cook for 10 minutes.
Add the pimenton and the salt, pour in water to cover, and bring to a boil. Once it reaches a boil, reduce the heat to low and simmer until the potatoes are cooked through and the water is reduced by half, about 20 minutes. You'll end up with a wonderful, thick stew.
Note:
Look for authentic Spanish chorizo in your local markets or online. After many years, we can finally buy real Spanish chorizo in America, so it's worth locating a speciaist supplier to enjoy this uniquely rich and flavorful sausage.
From Tapas, published by Clarkson Potter/Publishers. Copyright 2005 by Jose Andres. All rights reserved.
José Andrés one of our famouse Chef´s
José Andrés, protégé of Ferrán Adriá of El Bulli in Spain, is the chef-owner of seven restaurants in the Washington, D.C., area: Jaleo; Jaleo Bethesda; Jaleo Crystal City; Cafe Atlantico; minibar; Oyamel; and Zaytinya, which was named one of the best new restaurants in the world by Condé Nast Traveler. He was named Best Chef in the Mid-Atlantic region in 2003 by the James Beard Foundation, and has been profiled in Gourmet, Saveur, Bon Appétit, Food & Wine, Wine Spectator, the Washington Post, the New York Times, USA Today, and other publications.
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