Spanish Cooking and More

Ensalada de Arroz (Andalusian rice salad)

2008-09-23T02:50:00.000-07:00

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.

Recipe of Jose Andres - Potatoes Rioja-Style with Chorizo (Patatas a la Riojana)

2008-06-10T02:47:00.000-07:00

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.

José Andrés one of our famouse Chef´s

2008-06-10T02:36:00.000-07:00

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.

The most famous Chef´s of Spain

2008-06-10T02:34:00.000-07:00

In some articles I am going to talk about our most popular chef´s they are various and all very famoses.

Sangria

2008-06-04T01:19:00.000-07:00

Ingredients:

1 Litre of red wine
2 oranges (juice - "naranjas de zumo")
4 peaches, cut into small pieces
5 desert spoons sugar
2 pieces of lemon skin

Steps:

1: Choose a red wine - Sangria is a refreshing drink and you don't need to use a vintage wine. We recommend a reasonably priced wine from Jumilla, Alicante or Valencia..... Put the wine into a jug, add the sugar, and stir until it is properly dissolved.

2: Squeeze the two oranges, and add the juice to the jug. Save a slice of orange skin to decorate.

3: Wash the peaches, peel them and cut them into small quarters (e.g. six per peach). Add them to the jug. If it is not Summer, you can use any other in-season fruit.

4: Put the jug into the fridge. Sangría should always be served chilled. If you want to reduce the alchohol concentration, add icecubes and slices of lemon. If you want to increase the alcohol concentration, add a small amount of cognac or rum.

( From: Euroresiedentes )

Gazpacho Andaluz

2008-06-04T01:16:00.000-07:00

Ingredients (for 4 people):

1 Kilo tomatoes (preferable plum tomatoes)
1/2 small onion (60 grams)
1 small green pepper
1 small cucumber (the small chubby Spanish type)
1 small cup of olive oil
2 desert spoons of vinager
200 grams of bread from the day before, soaked in water
Small portions of diced tomatoes, red and green peppers, cucumber, onion and bread or croutons to sprinkle on top.

Steps:

1: Put the tomatoes, onion, pepper, cucumber, vinager, oil and bread into a liquidizer. If you want to dilute it, add a glass of water. Tip: if you want to go for a tangy garlic taste, add a small amount of fresh garlic to the mixture before liquidizing.

2: Put the mixture into a bowl, add salt and pepper and leave the gazpacho to chill for at least an hour. If you want to eat it straight away, you can put some ice cubes in to cool it down. Gazpacho is a Summer dish which is meant to hydrate and cool down your body. So the colder the better!!

3: Serve the gazpacho en soup bowls, with the portions of diced tomatoes, pepper, cucumber, onion, croutons etc on the table, so that everyone can add them to their bowl as they prefer. Tip: you can also sprinkle diced serrano ham or hard boiled egg.

Use quality ingredients:
Spain produces excellent fruit, vegetables and salad foods, so try and buy good quality ones. Go to the local market instead of your nearest supermarket, where you can get the freshest (and cheapest) produce. If it isn't Summer and you can't get plum tomatoes, go for the ripest and juciest ones available (see our page on tomatoes, and on raf tomatoes - in Spanish).

Tips/Secrets: Make sure you have enough time to put it in the fridge so that you can serve your gazpacho really chilled. Use quality produce. Vary the ingredients according to your personal taste. Gazpacho makes a delicious starter to a meal.

( From: Euroresidentes )

Spanish Omelette

2008-06-03T03:12:00.000-07:00

Ingredients (for 3 people):

4 eggs
1/2 kilo potatoes
Olive oil (one glass, or 1/4 litre)
Salt

Steps:

1: Wash and cut the potatoes into thin slices. Heat the oil in the pan, and add the potatoes and salt. Fry, stirring occasionally. Tip: If you prefer the potatoes to be soft, use a spatula to mash them as they are frying. As soon as they are a golden colour, remove from the pan and put the potato mixture either in a sieve or on kitchen paper, so that as much oil as possible drains away or is absorbed.

2: Beat the eggs well with a pinch of salt, and add to the potatoes. Mix well.

3: Put two small spoonfuls of olive oil in the frying pan, so that the bottom of the pan is covered with a thin layer of oil. Once the oil is hot, add the potato and egg mixture. Tip: shake the pan gently as you move the mixture, so that none sticks to the bottom. Once the omelette seems to be cooked, use the lid of the frying pan (or a large plate) to tip the omelette out of the pan, add a little more oil and slide the omelette in again, this time putting the less cooked side first into the pan. If you need to repeat this step, so that the omelette is perfectly cooked and golden on both sides, you may do so. This omelette is delicious hot or cold.

Spanish food

2008-06-03T02:38:00.000-07:00

I am carried away of the cuisine and as I am an Spanish woman for being mine, but equally I am charmed with the cuisine of the whole world, am because of it that I will be putting all the recipes that I consider to be special and delicious. Also I expect for collaborations from you for between all being able to create a good gastronomic site.