TEN SPANISH RECIPES

RANCHO CANARIO
-. Ingredients:
• 250 g beet meat
• 250 g chicken meat
• 500 g chickpeas (previously soaked in
water overnight)
• 500g diced potatoes
• 100 g thick no. 4 pasta
• 1 onion
• 100g of red cooking chorizo
• 2-3 garlic cloves
• 1 tomato
• 2-3 tbsp olive oil
• 1 tsp sweet paprika
• 1 bay leaf
• 2l water
• salt & pepper

-. Preparation:
1. Firstly rinse the chickpeas and add them in a pot along with all the meat and water and bring
everything to a boil, cover it and let it boil for around 1 hour.
2. Secondly, the frying base. Heat the olive oil in a ban and cook the onion until it softens up,
careful not to burn it. Then, add the tomato, garlic, paprika and let them to cook for a few
minutes.
3. Once the meat and chickpeas are cooked through, add the frying base to the pot, the salt,
pepper, chorizo and bay leaf too.
4. Add the diced potatoes and allow food to cook for about 10 minutes.
5. Finally, add the pasta and cook it for 5 minutes more.
6. ENJOY!
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PAELLA
-. Ingredients:
• 3 cups bomba or calasparra rice
• 8 cups chicken stock
• 1 large diced onion
• 3 minced garlic cloves
• 1 large died bell pepper
• 10-15 flat green beans
• 4 diced plum tomatoes
• 0.5 (4 ounce) can tomatoe paste
• 15 large shrimp
• 2-3 lbs rabbit
• 4 links chorizo sausages, frito sliced into1 inch pieces
• 1/2 cup fresh parsley
• 2-3 tablespoons fresh thyme
• 1/2 tablespoon paprika
• 1 pinch saffron
• 3 quartered lemons
• Feel free to add clams, calamari, prawns or mussels.

-. Preparation:

1. Prepare the rabbit by separating the legs, cutting remaining meat into small slices and lightly
salting.

2. Peel the shrimp, leaving only the tail and then salt them.

3. Try to make my chicken stock from scratch, adding a tiny pinch of saffron and a bit of
thyme. If you're going to use bouillon, we recommend heating it up with these herbs and
then straining before you start.

(Keep your stock hot but not boiling as you cook).

4. Coat the bottom of your pan with olive oil.

5. Brown your chorizo over high heat for 1-2 minutes. Just get the outside well browned. Set
aside.

6. Brown the Rabbit for 2-3 minutes. It SHOULD NOT be fully cooked. Set aside.

7. Brown garlic, onion and bell pepper until they're softened, adding plum tomatoes shortly
before the mixture is finished.

8. Push the vegetables to one side of the pan and on the other add the half can of tomato paste.
Caramelize it, flipping it and spreading it until it begins to loosen (1-2 min over hight heat).
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9. Mix all of the vegetables and meats together with the caramelized tomato paste also adding
the paprika, parsley and thyme.

10. Add rice, mixing together and stirring as the rice browns (1-1 1/2) minutes. As the rice
browns mix in the saffron. Make sure to break it between your fingers and stir it in to release
all those tasty oils.

11. When the rice is slightly translucent add enough chicken stock to cover the whole mixture. It
will begin to boil almost immediately. Lower to a medium heat but keep it at a steady boil.

12. Stir a few times in the first 5-10 minutes, adding broth as necessary to keep the rice fully
covered. After this you must let the paella SIT. Let it cook another 10-20 minutes, adding
broth bit by bit to keep the rice submerged until the rice on the top is al dente. Don't worry
about rice burning to the bottom.

13. Once you've stirred the paella for the last time and are letting cook, when you have about 8
minutes left to cook lay shrimp on top, turning over after 2-4 minutes to cook other side.

14. When the rice on top is still quite al dente, take paella off of heat and cover. You must let it
sit for 15-20 minutes.

15. Finally uncover, garnish with lemon wedges.

16. ENJOY!
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SPANISH OMELET WITH CHORIZO

-. Ingredients:
• 1 lb. small red potatoes
• 1 tsp. Salt
• 2 tbsp. olive oil
• 1 medium onion
• 1 red pepper
• 1 clove garlic
• 8 large eggs
• 1 package fully cooked chorizo sausage
• 1/4 c. fresh parsley leaves

-. Preparation:
1. In a 2-quart saucepan, place potatoes with enough water to cover and 1 teaspoon salt; heat to
boiling on high. Reduce heat to low and simmer 3 to 5 minutes or until tender when pierced
with tip of knife. Drain potatoes; return to saucepan.

2. Meanwhile, preheat oven to 350 degrees F. In 10-inch nonstick skillet with oven-safe
handle, heat 1 tablespoon olive oil on medium 1 minute. Add onion, pepper, and garlic, and
cook 12 minutes or until vegetables are tender and golden, stirring occasionally.

3. In large bowl, with fork, mix eggs, chorizo, and chopped parsley until well blended. Gently
stir in potatoes and onion mixture.

4. In same skillet, heat remaining 1 tablespoon oil on medium. Pour in egg mixture and place
in oven. Bake 22 to 24 minutes or until knife inserted in center comes out clean and top is
browned. Remove from oven.

5. Center large round plate upside down on top of skillet. Wearing oven mitts to protect your
hands, and grasping plate and skillet firmly together, quickly invert tortilla onto plate. Slide
onto cutting board to serve.

6. ENJOY!
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PATATAS BRAVAS
-. Ingredients:

(For the sauce)

• 3 tbsp olive oil

• 1 small onion, chopped
• 2 garlic cloves, chopped
• 227g can chopped tomato
• 1 tbsp tomato purée
• 2 tsp sweet paprika
• good pinch chilli powder
• pinch sugar
• chopped fresh parsley, to garnish

(For the potatoes)

• 900g potato
• 2 tbsp olive oil

-. Preparation:
1. Prepare ahead by heating the oil in a pan, add the onion and fry for about 5 minutes until
softened. Add the garlic, tomatoes, tomato purée, paprika, chilli powder, sugar and salt and
bring to the boil, stirring. Simmer for 10 minutes until pulpy. Set aside for up to 24 hours.
2. To serve, preheat the oven to 200C/gas 6/fan oven 180C. Cut the potatoes into small cubes
and pat dry with kitchen paper. Spread over a roasting tin and toss in the oil, then season.
Roast for 40-50 minutes, until the potatoes are crisp and golden.
3. Tip the potatoes into dishes and spoon over the reheated sauce. Sprinkle with the parsley.
Serve with cocktail sticks.
4. ENJOY!
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GAZPACHO

-. Ingredients:
• 1 cucumber, peeled and chopped
• 1 red pepper, deseeded and chopped
• 1 green pepper, deseeded and chopped
• 1kg ripe plum tomatoes, cored and chopped
• 2 garlic cloves, peeled and crushed
• 2 spring onions, trimmed and finely chopped
• 75g stale crusty white bread, chopped
• 2–2½ tbsp sherry vinegar, or to taste

-. Preparation:
1. Place the cucumber, peppers, tomatoes, garlic and spring onions in a large bowl. Add the
sherry vinegar and a couple of tablespoons of olive oil and mix together with your hands,
pressing down to squeeze out the juices. Cover and chill. Leave to marinade for at least 30
mins or overnight.
2. Put the vegetable mixture into a blender and whiz until smooth. Check the consistency. If it
is still rather thick and not very rich, add another glug or two of olive oil until you reach a
consistency you like. Taste and adjust the seasoning as necessary. You might need a little
more vinegar. Cover and chill again, until really cold and you’re ready to serve.
3. To serve, stir the gazpacho and taste again as the seasoning may have changed as the soup is
now very cold. Adjust as necessary, then serve ice cold with gazpacho ice cubes, sprinkled
with chopped basil, an extra drizzle of olive oil and toasts alongside, if using.
4. ENJOY!
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ALMOND HORCHATA

-. Ingredients:
• 1⁄2kg almonds (1 pound)
• 1⁄2kg sugar (may use 1/2 lb to 1 pound, desired)
• 1 lemon
• 1 cinnamon stick
• 1pinch salt
• 2 1⁄2liters water (warm)

-. Preparation:
1. Remove the skins from the almonds. The best way to do this is to simply buy them already
skinless. If none are available, you will have to boil the skins off.
2. Put the almonds in a pot of boiling water and let sit until the skins become very soft.
3. With time, the skins will dissolve or slide off easily when stirred.
4. Boiling the almonds is a pain.
5. Crush or otherwise pulverise the almonds into a coarse powder.
6. If you boiled your almonds to get the skins off, then smash them (or put them in a strong
blender while adding some water) into a mush.
7. In a large bowl/container add the 2.5 liters of water with a pinch of salt.
8. Slice and add the lemon.
9. Now mix in the almond powder (or mush). Cover the container and let it sit at room
temperature for 2 hours.
10. When the two hours are up, add the sugar and cinnamon stick.
11. Stir until sugar is completely dissolved.
12. Strain the liquid with a fine cloth.
13. This removes all of the larger particles of almond.
14. Strain until texture is smooth (twice should do it).
15. Keep the drink in your fridge and it will stay good for at least five days.
16. For a truly divine experience, put some in your freezer until it is an icy slush!
17. ENJOY!
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SCALDED GOFIO (ESCALDÓN)

-. Ingredients:
• 1 liter strained fish broth
• 1 sprig of mint
• 1/4 kg of gofio

-. Preparation:
1. Place the gofio in a dish with the sprig of mint and add slowly the boiling broth.
2. Do not stop stirring it to bind it without lumps.
3. This can also be made using vegetable broth, soup or stew.
(This dish is served with red onion in vinegar and water or with fried garlic.)
4. ENJOY!
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PAPAS ARRUGADAS

-. Ingredients:
• 1¼ pounds (about 1 kg) of small, quick cooking
• potatoes
• ¼ cup of coarse sea salt

-. Preparation:
1. Wash the potatoes well and place them in a large stock pot.
2. Just cover with cold water and add the sea salt.
3. Boil the potatoes until just cooked through, about 20 minutes. Add water if too much
evaporates.
4. Pour off the water and rest the potatoes on the stove on a very low heat until all water has
evaporated and the potatoes are covered in a layer of sea salt.
5. Serve with your favorite mojo sauce.
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BREAD WITH TOMATO AND HAM

-. Ingredients:
• 1fresh loaf of crusty bread
• 1fresh tomato or salsa tumaca
• 1clove of garlic
• Extra virgin olive oil
• Sliced Serrano

-. Preparation:
1. Cut the freshly baked bread in half lengthwise and toast under a broiler or in a toaster oven.
2. Cut the garlic clove in half and gently rub on the toasted surface of the bread. Drizzle on a
small amount of extra virgin olive oil. Cut the tomato in half and rub it against the surface of
the bread until it is coated but not soggy. Add room temperature slices of jamón (or
anchovies) and serve.
(Alternatively you can use a previously prepared or jarred salsa tumaca, a blend of tomato, olive oil
and garlic, and spoon it onto the bread before adding the ham or anchovies.)
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SPANISH CROQUETTES

-. Ingredients:
• 2 tablespoons olive oil, plus extra for
deep-frying
• 4 tablespoons unsalted butter
• 3 heaping tablespoons all-purpose flour
• 1 1/2 cups whole milk, heated
• 3 ounces jamón serrano or other dry-cured
ham, finely chopped
• Salt
• 2 eggs
• 2 tablespoons fine dried bread crumbs

-. Preparation:

1. Lightly oil a shallow 8-inch square dish.

2. In a saucepan, heat the 2 tablespoons olive oil and the butter over medium heat. When the
butter has melted, add the flour and, using a wooden spoon or whisk, mix well. Continue to
stir or whisk for about 2 minutes, or until the flour is well blended.
3. Add 1/2 cup of the milk and increase the heat to medium-high. Bring the mixture to a boil
and add the remaining cup of milk. Cook, stirring constantly with the spoon or whisk, for
about 5 minutes, or until the mixture begins to thicken. Decrease the heat to medium and
cook, stirring constantly to prevent lumps from forming, for about 10 minutes, or until
thickened.
4. Add the jamon serrano, season lightly with salt (remember, the ham is already salty), and
stir until evenly distributed. Cook for 1 minute longer and then pour the contents of the pan
into the prepared dish. Spread the mixture evenly. Let cool down for a bit and then cover
and refrigerate for at least 2 hours, but preferably overnight to allow the mixture to set.
5. Break the eggs into a bowl and beat ligthly until blended. Spread the bread crumbs on a
dinner plate. With 2 spoons, shape the béchamel-ham mixture into walnut-sized croquettes.
Roll each croquette in the bread crumbs, shaking off any excess crumbs, and then dip into
the beaten egg. Lift each croquette from the egg and roll it again in the bread crumbs,
coating it evenly. Lay the croquettes in a single layer on a platter. Refrigerate for 30 minutes
before frying.
6. Pour the olive oil to a depth of about 2 inches into a wide, deep, heavy pot and heat over
high heat. When the oil is almost smoking, slip 5 or 6 croquettes into the oil, pressing on
them gently with a slotted spoon to submerge them, and fry, turning them gently, for about 2
minutes, or until they are golden on all sides. Using the slotted spoon, lift out the croquettes,
holding them briefly over the pot to allow the excess oil to drain, and transfer to an
ovenproof platter lined with paper towels to drain further. Keep the croquettes warm in a
low oven. Fry the rest of the croquettes in the same way, always making sure the oil is very
hot before adding more croquettes.
7. When all the croquettes are fried, arrange on a platter and serve immediately.
8. ENJOY!
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