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Ultimate Paella
Serves 3 to 4
2 tablespoons extra virgin olive oil, preferably Spanish
3 tablespoons pine nuts
2 garlic cloves, crushed
6 canned anchovy fillets, chopped
5 cups well washed spinach, water still clinging
3 tablespoons seedless raisins
freshly ground black pepper
Heat the oil in a nonstick skillet. Carefully add the pine nuts, stir-fry for about 1 minute until golden, then remove quickly with a slotted spoon or drain through a strainer, reserving the oil and returning it to the skillet.
Add the garlic and the anchovies to the skillet and mash them together over a medium heat until aromatic, then add the wet spinach and raisins. Toss carefully with nonstick tongs or wooden spoon until evenly distributed. Cover the skillet and cook over medium heat for 2-3 minutes, stirring halfway through. Uncover the skillet, sprinkle with the pine nuts, and toss well until gleaming. Serve hot or warm.
It can be served with garlicky toasts, drizzled with olive oil, or in warmed crusty rolls with slivers of cheese. This is also wonderful as a pizza topping.
Serves 4 - 6
2 cups water
1/2 teaspoon salt
1 cup medium or short-grain white rice
1/4 cup extra-virgin olive oil
2 1/2 tablespoons red wine vinegar (sherry vinegar!)
1/2 teaspoon ground cumin
3 tomatoes, peeled, seeded and chopped
1/2 cup brined green olives, rinsed, pitted and chopped
1/4 cup capers, rinsed and drained
1/4 of minced red onion
1/4 cup chopped fresh basil
1 teaspoon salt
1 teaspoon freshly ground pepper
In a saucepan, combine the water and salt and bring to a boil over high heat. Add the rice and bring back to a boil. Reduce the heat to low, cover and cook until the water has been absorbed and the rice is tender, about 20 minutes. Let the rice cool completely.
In a bowl, combine the rice, olive oil, vinegar and cumin. Turn with a fork to season the rice and separate the grains. Add the tomatoes, olives, capers, onion, basil, salt and pepper and gently turn to distribute the ingredients evenly. Serve the salad at room temperature.
Though this recipe is not Spanish in origin, we especially like it because it calls for sherry vinegar and caperberries - 2 of our favorites!
Serves 4
6 very ripe plum tomatoes
2 garlic cloves, sliced into slivers
4 thick slices chewy day-old bread, preferably Italian-style such as ciabatta
about 4 inches cucumber, halved, seeded and finely sliced diagonally
1 red onion, diced
1 tablespoon chopped fresh flat-leaf parsley
1/2 to 3/4 cup extra virgin olive oil
2 tablespoons sherry vinegar
1 teaspoon balsamic vinegar (optional)
a bunch of basil, torn leaves
12 caperberries or 1/4 cup capers packed in brine, rinsed and drained
kosher salt or sea salt and freshly ground black pepper
Preheat the oven to 350 degrees. Cut the tomatoes in half, insert slivers of garlic, and roast in the oven for about 1 hour, or until wilted and some of the moisture has evaporated.
Meanwhile, put the bread on an oiled stove-top grill pan and cook until lightly toasted and barred with grill marks on both sides. Alternatively, toast lightly under a broiler. Tear or cut the toast into pieces and put into a salad bowl. Sprinkle with a little water until damp.
Add the tomatoes, cucumber, onion, parsley, slat and pepper. Sprinkle with the olive oil and vinegar, toss well, then set aside for about 1 hour to develop the flavors.
Add the basil leaves and caperberries or capers and serve.
Serves 4 - 6
1 orange, sliced
1 lime, sliced
1/2 lemon, sliced
1 1/2 ounces brandy
2 tablespoons sugar
750 ml. bottle light red wine, chilled
12 ounces club soda, chilled
about 3 cups ice cubes
In a large (at least 2 quart) pitcher, combine the orange, lime, and lemon slices. Add the brandy and sugar, and stir until the sugar has dissolved. Slowly pour in the wine, stirring gently. Refrigerate for at least 2 hours or as long as overnight.
When ready to serve, add the club soda and stir gently with a long handled wooden spoon. Fill highballs, wineglasses, or other decorative glasses with ice cubes and slowly pour the sangria over the ice allowing the fruit slices to fall into the glasses.
Though not traditional, definitely delicious and fun!
2 ripe mangos, peeled, pitted and sliced
1 orange, sliced
1/2 lime, sliced
1/2 lemon, sliced
2 ounces Cointreau
750 ml bottle light red wine, chilled
6 ounces club soda, chilled
about 3 cups ice
In a large (at least 2 quart) pitcher, mix together the mango, orange, lime and lemon slices. Add the Cointreau and stir to combine. Slowly pour in the wine, stirring gently. Refrigerate for at least 2 hours or as long as overnight.
When ready to serve, add the club soda and stir gently with a long handled wooden spoon. Fill highballs, wineglasses, or other decorative glasses with ice cubes and slowly pour the sangria over the ice allowing the fruit slices to fall into the glasses.
Serves 4
46 plump, unpeeled garlic cloves, divided
1 1/2 taspoons or more coarse salt, preferable kosher
fresh herbs, such as tarragon, thyme, oregano and sage
freshly ground pepper
1/4 cup plus 2 tablespoons extra virgin olive oil
1 organic free-range fryer (3 1/2 to 4 pounds) cut-up
thinly sliced french bread or toast, heated, for serving
Preheat oven to 400 degrees.
Peel 6 of the garlic cloves, sprinkle with salt, and mince, pressing the garlic into the salt with the flat of the knife to form a rough paste. Transfer to a small bowl and stir in the chopped herbs, pepper and the 1/4 cup olive oil.
With clean fingers, generously spread the garlic mixture over the chicken pieces. Set the pieces in a roasting pan with the breast sides up. Add the 40 unpeeled cloves to the bowl that contained the garlic mixture and toss to lightly coat them with the oil remaining on the sides of the bowl. Tuck the garlic cloves in and around the chicken pieces. Drizzle the remaining 2 tablespoons of olive oil over the chicken. Roast for 30 minutes and then drizzle the chicken with the pan juices. Continue to roast until fork-tender and just browned, 45 minutes to 1 hour, or until an instant-read thermometer inserted into the middle of a breast reads 165 degrees.
Serve the chicken with the pan juices and garlic cloves. Pass the French bread. Squeeze the softer roasted garlic from the root end onto the bread, spread and enjoy with the chicken. Squeeze or pop the more caramelized garlic from the root end onto the plate and eat whole, seasoned with salt and pepper.