Chicken Basque

At Chicken Basque recipe the peppers take the leading role and accompanying chicken in a spicy feast


Ingredients for Chicken Basque recipe:

• 1 chicken cut into portions 
• Juice from 1 large orange 
• Scrap of ½ large orange 
• 200 ml concentrated tomato juice 
• 2 k.s. vinegar 
• 2 k.s. sweet chilli sauce 
• 1 ½ cups chicken broth 
• 2 piri-piri pepper 
• 500 gr. chopped green peppers horn vertically to 4 
• 3 spring onions chopped with the green part 
• 300 gr. Cut mushrooms into large pieces 
• 350 gr. smoked cheese cut into large cubes 
• 1 chopped parsley 
• 3 k.s. oil 
• Salt, pepper 

Directions 

Cook chicken in oil until becomes red. Off with orange juice and vinegar. Add the scrap, the tomato juice, the sweet chilli sauce, the broth and chicken piri peppers . Allow to boil for 35 -40 depending on how large are the pieces of chicken on medium heat with the lid closed stew.

Add the peppers, mushrooms, salt and pepper. Boil for another 15-20 minutes and close the eye. Add cheese and parsley. Close the lid and allow food to rest for 10 minutes. Serve hot.

Duration: 30 minutes

Source:

http://food-easy-recipes.find-relationship.com/Chicken-Basque.html

Artichokes stuffed with eggs

A surprise for a gourmet dinner with beautiful food and good wine with friends. Easy and simple recipe with delicious excellent result.


Ingredients 

• 8 lids frozen or canned artichoke 
• 2 tablespoons chopped fresh parsley 
• ¼ cup of extra virgin olive oil 
• 8 eggs 
• 50 gr. coffee pot 
• Salt 

Directions 

If using frozen artichokes will boil 1 liter of water and cook for 8 minutes.

The strain well. Preheated oven at 180 ° C.

Spame carefully eggs and a pick in a cup and then accurately place the artichoke in the cavity.

Put the artichokes in a tapsaki or even better on a form with many places for small cakes and bake until the egg white shake, about 5 minutes. They serve on a platter and garnish with a teaspoon coffee pot.

Sprinkle with olive oil, parsley and serve.

Duration: 30 minutes

Source:

http://food-easy-recipes.find-relationship.com/Artichokes-stuffed-with-eggs.html

Mushrooms with garlic in a clay-champinones al alhillo

An easy recipe for mushrooms that can make everyone. Try as first and as mainly escorting freshly baked bread


Ingredients 

• 500 gr. white mushrooms 
• 6 cloves garlic 
• 3 tablespoons olive oil 
• ½ teaspoon salt 
• 1 tablespoon cognac 

Directions 

Wash the mushrooms and mix in a bowl with salt, garlic and oil. The put in a deep fireproof dish and bake in pre-warmed to the 180th C oven for 20 minutes. 5 minutes before the draw sprinkle with cognac.

Duration: 30 minutes

Source:

http://food-easy-recipes.find-relationship.com/Mushrooms-with-garlic.html

Steak Aragon

The calf, favorite meat of all of Spain, this recipe is very easily and very quick, have a delicious mouthful steak platter, to enjoy with our friends and family.


Ingredients 

• 1 kg boneless veal sirloin 
• 2 tablespoons olive oil 
• ½ teaspoon cumin 
• ½ teaspoon cayenne 
• 1 teaspoon salt 

For the sauce 

• 1 clove 
• 1 bunch parsley 
• ½ bunch mint 
• 3 tablespoon white wine vinegar 
• 75 ml olive oil 

Directions 

Make the sauce, stirring in a bowl all materials.

With kitchen paper to dry steaks. Mix olive oil with the cumin, pepper and salt and coat the steaks from both sides. Heat a skillet with the stripes which have just smoked ladosei and put the steaks.

Cook for 4-5 minutes on each side of the draw and allow 4 minutes to calm down. Cut the steak diagonally into thin slices and serve on a large platter or sets accompanying sauce Parsley.

Duration: 20 minutes


Source:

http://food-easy-recipes.find-relationship.com/steak-Aragon-recipe.html

Red Mullet with Romesco Sauce

Try out this recipe from Tarragona, a city steeped in Roman history.
In my continuing mission to prove that you can eat in Spain and enjoy lovely sauces at the same time; here is a recipe from Tarragona, a city steeped in Roman history. And, as we all know, the Romans knew a thing or two about being saucy! This meal uses the wonderful red mullet available in so many parts of Spain. If you want the Romesco sauce to be hotter, then throw in a dried red chilli pepper or two. But this recipe is for the more faint-hearted who don't wish to have their mouths on fire.

Ingredients

• 4 red mullet of around 200 grams each
• 110 ml of olive oil
• 2 teaspoons of vinegar or lemon juice
• 2 teaspoons of cayenne pepper
• salt
• and a little more olive oil
• Juice of 1 lemon
• Parsley, chopped

For the sauce

• 1 small onion,chopped
• 2 tablespoons of olive oil
• 4 tomatoes, peeled, seeded and chopped
• 6 cloves of garlic
• 18 roasted almonds

Preparation

Prepare the fish ahead of time, salt them lightly and let them marinade for a couple of hours in the olive oil and lemon juice.
To make the sauce, first fry the onion in olive oil. Then pound together onion, tomatoes, garlic and almonds. Add just enough olive oil to make a purèe, into which you finally work the vinegar or lemon juice, salt and paprika. The result may be passed through a sieve to achieve a finer consistency. Remove the fish from their marinade, drain and grill them. When they are ready, decorate them with the chopped parsley and serve the sauce separately.


Source:

http://www.thetapaslunchcompany.co.uk/cookbook/fish-seafood-dishes/red-mullet-romesco-sauce

Braised andalucian chicken in spanish olive sauce

Ingredients 

• 50ml spanish olive oil
• 8 chicken thighs (free range)
• 1 head garlic
• 1 spanish onion
• 2 teaspoons flour
• 2 sprigs rosemary (fresh)
• 1 glass dry white wine
• black pepper
• 1 glass water
• 200g pitted spanish olives
• salt

Directions

Step 1
Place a wide pan over a high heat and add a touch of olive oil, then lightly season the chicken thighs and brown in the pan. Place skin side down first, as they will release a touch of fat, which will help to colour the meat and caramelise the rest of the ingredients.

Step 2
Once both sides are golden, set them aside and start frying the thinly sliced garlic and onion.

Step 3
When golden, add the flour and stir constantly for 1 minute so that the flour doesn’t become doughy or lumpy.

Step 4
Bring the chicken back to the pan, add rosemary and pour in the glass of white wine.

Step 5
Stir the sauce to dissolve the flour and reduce the wine by half to burn the alcohol and add the acidity that the dish needs.

Step 6
At this point add the black pepper, the glass of water and the olives and braise the dish for approximately 20 minutes, until the chicken has tenderised and the ingredients have come together in a juicy, rich sauce.

Step 7
Taste the seasoning and beun provecho!


Source:

http://www.getmecooking.com/recipe/braised-andalucian-chicken-in-spanish-olive-sauce

Spanish pork chops

Ingredients/Components

• ketchup - 4 Tbsp
• salt and pepper - 1 item
• slices onions - 4 item
• diluted vinegar or sweet pickle juice - 1/2 c
• loin pork chops 1 inch thick - 4 item

How to make spanish pork chops:

Place chops in shallow baking pan. Sprinkle with salt and pepper. Place slice of onion on each chop. Top with ketchup. Pour vinegar or pickle juice around chops. Bake at 350° for 1 hour.

Source:

http://cookiteasy.net/recipe/spanish-pork-chops-387716.html

Chorizo, pork belly & chickpea casserole

A Spanish-influenced stew with slow-cooked belly pork, a cheap cut with great flavour and soft texture.

Ingredients

• 1 tbsp olive oil
• 700g skinless, boneless pork belly, cut into large bite-sized chunks
• 100g cooking chorizo, sliced into thin rounds
• 1 large onion, chopped
• 1 large carrot, finely chopped
• 1 tsp fennel seed
• small pinch dried chilli flakes
• 2 garlic clove
• 4 bay leaf, fresh are best
• sprig of thyme
• large pinch golden caster sugar
• 1 tbsp tomato purée
• 50ml sherry vinegar or good quality red wine vinegar
• 400g tin chopped tomato
• 400g tin chickpea, drained and rinsed
• fresh chopped parsley

Method

1 Heat the oven to 160C/140C fan/gas 3. Heat the oil in a casserole dish with a lid and spend a good 10 mins browning the pork on all sides. If your casserole dish isn’t wide enough to fit the pork in a single layer then brown it in batches. Scoop the pork out and set aside then add the chorizo and sizzle for a minute. Add the vegetables, fennel seeds, chilli flakes, garlic and herbs and cook for about 5 mins until the vegetables are soft and just starting to colour. Sprinkle over the sugar and stir in the tomato purée then splash in the vinegar and bubble for a moment. Tip in the tomatoes and a can of water. Stir the pork and juices into the sauce, season with salt and pepper and bring to a simmer.
Cover the dish with a lid and place in the oven for 1 hr 45 mins, checking occasionally and if the sauce becomes too thick add a splash more water. Remove the pan from the oven and stir in the chickpeas and return to the oven for 15 mins. Remove again and leave to cool slightly so it’s not scorching hot then stir through the parsley. Taste for seasoning and serve with crusty bread or boiled potatoes.

Source:

http://www.bbcgoodfood.com/recipes/1940707/chorizo-pork-belly-and-chickpea-casserole-

Spanish pork and bean stew

What you need:

• 2lb /900g  British pork, trimmed and cut into bite-sized pieces
• 1 or 2 tins  ( or jars) Spanish butterbeans
• 1½ oz /40 g  black olives
• 1½ oz /40 g  green olives
• 1 lb / 450 g  ripe red tomatoes
• 2 tbsp olive oil
• 2 medium onions, peeled and sliced into half-moon shapes
• 1 large red pepper, deseeded and sliced into 1¼ inch (3 cm) strips
• 2 cloves garlic, peeled and chopped
• 1 heaped teaspoon chopped fresh thyme, plus a few small sprigs
• 10 fl oz  /275 ml  red wine
• 2 bay leaves
• salt and freshly milled black pepper

What you do:

Pre-heat the oven to 140C / 275F /gas mark 1.

First, skin the tomatoes: pour boiling water over them and leave them for exactly 1 minute before draining and slipping off their skins, then roughly chop them. Now heat 1 tablespoon of the oil in the casserole over a high heat, pat the cubes of pork with kitchen paper and brown them on all sides, about 6 pieces at a time, removing them to a plate as they’re browned.

Then, keeping the heat high, add the rest of the oil, then the onions and pepper, and brown them a little at the edges – about 6 minutes.

Now add the garlic, stir that around for about 1 minute, then return the browned meat to the casserole and add all the thyme, tomatoes, red wine, olives and bay leaves. Bring everything up to a gentle simmer, seasoning well, then put the lid on and transfer the casserole to the middle shelf of the oven for 1¼ hours.

After that, add the butterbeans, cover the pan again and cook for a further 45 minutes, or until the butterbeans are tender.


Source:

http://jwrecipes.com/meals/spanish-pork-bean-stew/

Mushrooms with Garlic

This dish may be served warm, but if you allow it to cool to room temperature, the flavors will intensify.

Ingredients

• 2 pounds fresh mushrooms, cleaned, trimmed and cut in half (or quarters if very large)
• 1 tablespoon olive oil
• 1/2 cup chopped onion
• 6 garlic cloves, minced
• 1 cup dry white wine
• 1 teaspoon fresh minced thyme (or 1/2 teaspoon dried)
• 1/2 cup chopped fresh parsley
• Salt and fresh ground black pepper

Preparation

Hear oil over medium-low heat. Add the onions and sauté until tender, 5-10 minutes. Turn heat to medium-high, add garlic and stir for one minute. Add mushrooms and cook until they start to release some of their liquid. Add wine, thyme, half the parsley, and salt and pepper to taste. Turn heat to medium-low and cook, stirring often, until mushrooms are tender and some wine remains in the pan, about 15-20 minutes.

Remove from heat and stir in remaining parsley. Transfer to serving dish. Serve with crusty bread or toothpicks.


Source:

http://hubpages.com/holidays/How-to-Host-a-Tapas-Party-with-Recipes-and-Menu-Suggestions

Rabbit Paella

Commonly known as Alicante Paella, there is no seafood in rabbit paella, and chicken is frequently added (and snails, but we won't go there!)

Ingredients

• 1 cup Bomba rice
• 1 litre of stock (If you have a whole rabbit, you can boil up the head to make stock)
• 1 cup water
• half a rabbit
• 2 small tomatoes
• 1 red pepper
• 150gm green beans or sugar snap peas
• salt
• paprika
• oregano
• 1 chilli
• rosemary.

Method

Chop the rabbit up into bite size pieces, salt all over, and fry in olive oil on a large frying pan until it is browned all over.

While it is frying, prepare and chop your vegetables. Add the peppers first, then the beans or peas, then the tomatoes, though it doesn't matter if you just put them all in at once. Add paprika, chilli pepper and oregano.

Fry for 10 minutes.

Then put the lot into a big pot along with the heated stock and simmer for 15 minutes.

In a wide paella pan, add the rice and fry gently in some olive oil. Check if your stock with the meat and vegetables has enough salt, then add the lot to the rice.

Boil gently for 17 minutes. Add extra water from thekettleif it dries out too much before the end of cooking time. If at the end of 17 minutes there is still liquid there, remove from heat and cover with a newspaper. After 5 minutes or so, the rice should absorb all the liquid.

Decorate with sprigs of rosemary.


Source:


http://hubpages.com/food/Bomba-Rice

Baked Rice and Pork

This is a traditional Valencian dish where leftovers from the previous days meal would be used. In the absence of leftovers, you can use this recipe.

Ingredients

• 1 cup bomba rice
• 2 cups beef or pork stock
• 1 can of chickpeas
• 200g ton of crushed tomato
• 2 sausages with onions
• 4 slices bacon
• 400g pork ribs
• 1 tomato
• 1 clove of garlic
• salt
• either coloring or saffron

Method

Heat up stock. Meanwhile brown the meat all over in a large frying pan with olive oil. Set to one side. Fry the tomatoes with the chickpeas and rice and fry for a few minutes more.

Put everything into a casserole dish, add salt to taste and coloring or saffron, with the halved tomato and whole garlic head on the top. Place in a preheated moderate oven and cook for 20 minutes.

This is supposed to be a completely dry dish, so if there is any liquid left at the end of cooking time, cover the casserole with a lid or a newspaper and leave for a further 5 minutes to allow the stock to absorb.

Enjoy.

Source:

http://hubpages.com/food/Bomba-Rice

Stuffed Mussels (Mejillones Relleñadas)

• 25 mussels, cleaned and debearded
• 3 tablespoons butter
• 1 tablespoon olive oil
• 1/2 onion, diced
• 2 cloves garlic, crushed
• 1/4 cup ham, finely diced
• 1/4 cup flour
• 1/4 cup white wine
• 3/4 cup milk
• 3 tablespoons chopped parsley
• grated parmesan cheese to top
• salt and pepper to taste

Place the mussels in a pot of cold water and bring to the boil.  When they are open, remove from the heat to cool.  Be careful not to overcook.  When they are cool enough to handle, remove the meat and chop (not too finely) and reserve half of the mussel shell.
Heat the butter and olive oil in a sauce pan and add the onions, salt and pepper.  Add the garlic and cook until translucent.
Add the ham and cook for another 2 minutes over medium heat.
Add the flour and cook out for a few minutes, then add the white wine and cook for two minutes, and then gradually add the milk.
Add the chopped mussel meat and the parsley.
Place a spoonful on the reserved mussel shell.
Top with parmesan cheese and bake in a 180c (fan forced) oven for 10 minutes until the cheese has melted.


Source:

http://trissalicious.com/2009/12/01/stuffed-mussels-mejillones-rellenadas/

Banderillas - a Spanish Tapas bar classic

Banderillas take their name from the decorative barbed spears traditionally used by toreros in Spanish bullfighting rituals. They are often served with a beer and are presented on a toothpick which is a common way to serve pintxos in the north of Spain.

These are so easy to prepare as there is no cooking involved, in fact they are more of an arrangement than a recipe! The ingredients can be varied depending on your taste but this version uses the classic combination of oni0n, chilli pepper, olive, anchovy and gherkin.

Great on their own as a snack or as part of a tapas spread, these colourful little spears provide wonderful bursts of flavour.

Shopping list

• pitted green olives (aceitunas verdes sin hueso)
• pickled baby onions (cebollitas)
• pickled red chillies (chiles en vinagre rojo)
• pickled gherkins (pepinillos en vinagre)
• tinned anchovies (anchoas en conserva)
• sticks for piercing (palillos)

Method

Wrap the anchovy fillets around a piece of gherkin and pierce with a toothpick/cocktail stick. Repeat the spearing process with the chili, onion and olive and serve with cold beer or wine.

Note: The sticks used for piercing pintxos or tapas are often made from bamboo and referred to as palillos. This is also the name given to chopsticks.

Alternatively, use ingredients of your choice such as pickled artichoke hearts, quails eggs, cheese, cornichons, capers, cherry tomatoes etc.

You can make them in advance and store them in a jar of distilled malt/spirit vinegar (you could use the jar of vinegar that the onions came in).

Source:

http://www.delicious-spanish-recipes.com/banderillas.html

Chorizo a la Sidra - Chorizo with cider

Chorizo a la Sidra is a tapas dish commonly found in northern Spain where cider is a popular beverage. Make sure you use cooking chorizo rather than the ready-to-eat dry-cured version, or you will find the meat will go very hard. If you select the right chorizo then you will end up with succulent and tender meat that tastes amazing with the syrupy cider sauce.

This is one of the easiest tapas dishes to make and is great to serve as a tapas during the colder months of the year.

Shopping list

• 2 chorizo sausages for cooking (chorizo)
• 300ml spanish cider (sidra)

Method

Place the whole chorizo sausages in a small cooking pan and pour over the cider. Cook over a fairly high heat until the cider reduces and starts to turn into a syrup-like texture. Be careful not to let it get too thick.

Cut the chorizo into bite-size pieces and place in a serving dish. Finally, drizzle over the rest of the cider and serve while still hot.

Use fresh bread to mop up the remaining sauce.


Source:

http://www.delicious-spanish-recipes.com/chorizo-a-la-sidra.html

Leek and potato soup - sopa de puerros y patatas

Leek and potato soup is a classic recipe that is enjoyed all over Spain and is especially popular in The Basque Country. It is cheap to make, easy to cook and very satisfying to eat. Other ingredients are sometimes added such as salt cod, chorizo and carrots but the basic recipe is delicious on its own. Once you have perfected the basic version you may want to try adding other flavours. The soup is not blended and is naturally thickened by the starch from the potatoes.

OK, this soup is no looker but don't let that put you off because it never fails to please. Go on, give it a try.

Shopping list

• extra virgin olive oil (aceite de oliva virgen extra)
• 2 large leeks (puerros)
• 4 potatoes (patatas)
• 1 garlic clove (diente de ajo)
• 2 pints of good vegetable stock (caldo de veduras)
• 1/2 tsp thyme leaves (hojas de tomillo)
• bay leaf (hoja de laurel)
• chives (cebollino)
• freshly ground black pepper (pimienta recién molida negro)

Method for leek and potato soup

Trim the rough ends from the leeks, cut lengthways and then slice into 2.5cm/1 inch chunks. Finely slice the clove of garlic and dice the potatoes to the same size chunks as the leeks. Heat 2 tbsp of olive oil in a large saucepan; add the leeks, garlic and thyme leaves and cook very gently over a low heat for about 10 minutes, stirring occasionally, until the leeks and garlics are soft and succulent but not browned.

Add the potatoes to the mixture and stir for a minute or two, then add 2 pints of best quality vegetable stock, a bay leaf and freshly ground black pepper, simmer for 30 minutes until the potatoes are tender but not breaking up.

Ladle the leek and potato soup into warm bowls and garnish with fresh chives and a drizzle of olive oil. Serve with warm crusty bread and some green olives on the side.


Source:

http://www.delicious-spanish-recipes.com/leek-and-potato-soup.html

Spanish onion soup - with almonds, saffron and sherry

• olive oil (aceite de oliva)
• 2 garlic cloves (dientes de ajo)
• 2 large onions (cebollas)
• pinch of saffron threads (azafran)
• 50g blanched almonds (almendres peladas)
• 750ml chicken stock (caldo de pollo)
• 3 tbsp manzanilla or fino sherry (jerez)
• 1/2 tsp sweet paprika (pimienton dulce)
• 1/4 tsp hot paprika (pimienton picante)
• fresh parsley (perejil)
• salt (sal)
• freshly ground black pepper (pimienta recién molida negro)

Method

Heat 2 tablespoons of olive oil in a pan over a gentle heat and add the chopped onions and garlic. Cover the pan and cook gently for 15 minutes to soften the onions, stirring occasionally. Meanwhile heat a dry frying pan and toast the almonds for a few minutes; then finely grind in a blender.

Once the onion is golden and translucent, add the pinch of saffron and stir thoroughly, then add the almonds and continue to stir for about 3 minutes.

Next, add the stock and sherry and stir into the onion mixture along with the paprika. Season the mixture, bring to the boil and then simmer for 10 minutes.

Allow the mixture to cool for a few minutes and then transfer to a food blender. Blend until smooth and then return to a clean pan and bring slowly back to a simmer. Check seasoning.

Garnish with flakes of almonds, some chopped parsley, a few saffron strands and a sprinkle of pepper and then serve with warm crusty bread.

If the weather is warm, chill in the fridge and serve with some ice cubes!


Source:

http://www.delicious-spanish-recipes.com/spanish-onion-soup.html

Sopas Mallorquinas - country stew from Mallorca

• olive oil (aceite de oliva)
• slightly stale country bread (pan duro)
• 500g pork loin (lomo de cerdo) *optional*
• 1 small cabbage (repollo)
• 1 cauliflower (coliflor)
• 2 tomatoes (tomates)
• 4 garlic cloves (dientes de ajo)
• 1 onion (cebolla)
• 1 green pepper (pimiento verde)
• 1 yellow pepper (pimiento amarillo)
• 1 tsp sweet paprika (pimienton dulce)
• 1 tsp hot paprika (pimienton picante)
• fresh parsley (perejil)
• 1 bay leaf (hoja de laurel)
• 3/4 litre of good vegetable stock (caldo de veduras)
• salt (sal)
• freshly ground black pepper (pimienta recién molida negro)

Method

Heat a couple of tablespoons of olive oil in a large pan and add the pork (if using, skip this step if cooking a vegetarian version) which should be chopped into small pieces about 1-2 cms in size; cook for a minute or two over a high heat until starting to brown.

Reduce the heat slightly and add the chopped onion, garlic and peppers (leave the peppers quite chunky, about 3-5 cms) and continue to cook to soften the vegetables without browning.

Grate the tomatoes so the flesh passes through the grater but the skin does not (easier than it sounds!) and add to the pan along with the cabbage (roughly chopped), the cauliflower florets (kept quite chunky) and the paprika then stir together for a minute or so. Season to taste.

Now add the stock (you can use chicken or vegetable stock here) and simmer gently for 15-20 mins or until the vegetables and meat are tender. Check the seasoning again and adjust accordingly.

Slice the bread nice and thinly and arrange it so it covers the bottom and sides of a large casserole dish. Spoon the mixture over the bread until it is covered and leave to stand for 5 minutes then garnish with fresh parsley leaves and some sweet paprika.

Serve this Sopas Mallorquinas at the table in the casserole dish and let everyone help themselves!


Source:

http://www.delicious-spanish-recipes.com/sopas-mallorquinas.html

Olla gitana - (Gypsy pot) from Murcia

• olive oil (aceite de oliva)
• can of chickpeas (garbanzos)
• 2 garlic cloves (dientes de ajo)
• 1 onion (cebolla)
• 1 pointed red pepper (pimiento rojo)
• 1 tomato (tomate)
• 1/2 tsp sweet paprika (pimienton dulce)
• 1/2 tsp hot paprika (pimienton picante)
• 1 large potato (potata)
• 1 bay leaf (hoja de laurel)
• 3/4 litre of good vegetable stock (caldo de veduras)
• 1/2 butternut squash/pumpkin (calabaza)
• 100g fine green beans (judias verdes)
• 2 pears (peras)
• 6 toasted almonds (almendres tostados)
• 1 tbsp red wine vinegar (vinagre de vino tinto)
• pinch of saffron (azafrán)
• salt (sal)
• freshly ground black pepper (pimienta recién molida negro)
• mint leaves to garnish (menta o hierbabuena)

Method

Heat a couple of tablespoons of olive oil in a large pan and fry the garlic until just starting to colour; remove the garlic and put aside but keep the oil in the pan.

Dice the onion and pepper, add to the pan and then fry gently until soft; in the meantime, grate a tomato with a cheese grater - it should pass through the grater leaving the skin to protect you fingers! Add this to the pan and cook gently for a couple of minutes.

Now chop your potato into chunks of about 5 cm and add to the pan with the paprika, stock, chick peas and bay leaf and simmer for about 6-8 mins; meanwhile, chop the squash/pumpkin into similar size chunks as the potato, peel core and quarter the pears lengthways and chop the beans. Add them all to the pan along with the saffron and continue to simmer gently checking on you veg every now and then; it should all be just tender.

While the stew is simmering, crush the garlic with the almonds and a pinch of salt in a pestle and mortar. Add the vinegar and continue pounding until you have a smooth paste.

Stir the paste into the stew being careful not to break up the vegetables and pears and then season to taste. Serve in cazuelas dishes and garnish with fresh mint leaves.


Source:

http://www.delicious-spanish-recipes.com/olla-gitana.html

Gambas al Ajillo (Garlic Prawns)

Ingredients:

• 6 to 8 Prawns per person
• 5 to 10 large cloves of Garlic, minced. (I prefer 10)
• 1 teaspoon sweet Spanish paprika
• 2 Gundillas, or dried cayenne chillie peppers.
• A large glug of dry sherry
• Enough Olive Oil to completely cover the prawns. (Any kind will do, but extra virgin works best)
• 2 teaspoons of chopped parsley
• Juice squeezed from half a lemon
• French stick to serve

Method:

1: Peel and devein the prawns

2: In the earthenware dish, heat the oil over a medium heat and then add the chillis and garlic. Fry the for a couple of minute taking care not to burn. If the garlic burns, then discard the oil and start again.

3: Turn the heat up to high and add the prawns, Lemon juice, paprika and dry sherry. Cook for 3 to 4 minutes until the prawns turn pink.

4: Remove from the heat and sprinkle with parsley. Splash the oil with some iced water causing the prawns to sizzle and immediately cover with and upturned dinner plate.

5: Serve immediately; you will impress your guests with sizzling prawns when you remove the dinner plate at the table.

6: Allow everyone to help themselves and ensure that there is plenty of bread to mop up the leftover garlic oil.

Wash down with lots of chilled white wine or ice cold beer.



Source:

http://hubpages.com/food/How-to-Make-Perfect-Tapas-Gambas-al-Ajillo

Paprika Fried Whitebait with Garlic Aioli (A Spanish Tapa)

A spicy delicious take on a classic Spanish Tapa that is simple and easy to make. I kind of adapted this quite honestly from an italian recipe after seeing it around in Madrid. The paprika cuts through the salty whitebait, and small sardines work well too. I think the fried slivers of garlic tossed on top are a really nice addition.

Serves 2 as a starter.

• 2 large handfuls of fresh whitebait or any variety of tiny whole fish
• 1 cup of potato starch, 1tbsp of semolina flour (or plain flour if you don’t have the starch, it just makes it crispier)
• 1 ½ teaspoon paprika
• 1/3 teaspoon of cayenne pepper
• ½ teaspoon salt/ 6 grinds of pepper
• juice of 1 and ½ lemons
• 2 egg yolks
• ½ cup olive oil for alioli
• ½ cup grapeseed oil (or any neutral oil, like vegetable oil)
• ½ cup vegetable oil for frying
• 2 cloves of garlic
• 1 teaspoon white wine vinegar
• handful of chopped fresh parsley

First you will want to make the sauce. Put your egg yolks in a food processor with half a squeeze of lemon, garlic cloves, vinegar, and a sprinkle of salt and pepper. Begin blending and then very slowly add the oils via a small stream from the top opening of the processor. If it is not thick enough, add more grapeseed oil. Set aside in a small dish for dipping. Extra sauce will keep for a couple of weeks. Prepare your lemon wedges and chop your parsley.

Then you will need a large plastic sealable bag. Put your potato starch/flour into bag with paprika, cayenne, salt, and pepper. Wash and dry your fish (dry very very well) and place them into the plastic bag and seal. Shake vigorously. Heat your vegetable oil to a very high heat. Shake off excess flour and place on a plate. In two batches place the whitebait into the oil with a spatula, making sure they are separated as they go in. fry until golden, or about 2 or 3 minutes. Dry on paper towels. Add more salt to taste, but do this while hot.

Place in a bowl with some sort of napkin underneath so they remain crispy. Toss the parsley with the fish and serve with aioli and lemon wedges. Serve immediately for full crispiness.

Source:

http://fouravocados.com/recipes/paprika-fried-whitebait-with-garlic-aioli-a-spanish-tapa/

Spanish Chicken

TOTAL TIME: Prep: 25 min. Bake: 40 min. MAKES: 4 servings

Ingredients

• 16 ounces boneless skinless chicken breast halves (4 ounces each)
• 2 tablespoons canola oil
• 1 medium onion, chopped
• 1/4 cup chopped green pepper
• 1 garlic clove, minced
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 1 cup water
• 3/4 cup uncooked long grain rice
• 2 teaspoons chicken bouillon granules
• 1 to 3 teaspoons chili powder
• 1/8 teaspoon ground cinnamon
• 1/8 teaspoon ground cumin
• 1/8 teaspoon pepper
• 1/2 cup picante sauce
• 1/2 cup shredded cheddar cheese
• 1 can (2-1/4 ounces) sliced ripe olives, drained
• Add to Shopping List
• Nutritional Facts
• 1 serving (1 each) equals 431 calories, 16 g fat (5 g saturated fat), 78 mg cholesterol, 969 mg sodium, 41 g carbohydrate, 4 g fiber, 30 g protein.

Directions

In a large skillet, brown chicken in oil for 2-3 minutes on each side. Remove and keep warm. In the same skillet, saute the onion, green pepper and garlic until tender. Stir in the tomatoes, water, rice, bouillon and seasonings. Bring to a boil.
Pour into a greased 11-in. x 7-in. baking dish; top with chicken. Cover and bake at 350° for 35-40 minutes or until rice is tender.
Uncover; spoon picante sauce over chicken and sprinkle with cheese. Bake 5 minutes longer or until cheese is melted. Garnish with olives. Yield: 4 servings.

Source:

http://www.tasteofhome.com/recipes/spanish-chicken

Baked Spanish Rice

Ingredients - for 4 people

• 4 cups rice
• 8 cups stock
• 200 gr pork - cut into bite-sized pieces
• 1 cup pre-cooked chickpeas
• 1 potato - sliced into thick rounds
• 2 ripe tomatoes - skinned and chopped
• 2 chorizo sausages - thickly sliced
• 1 head of garlic
• 3 strands saffron - crumbled
• Olive oil
• Salt

Method

Heat oil in pan and sauté pork.
Add potato rounds and colour.
Introduce chickpeas and tomatoes.
Lower heat and cook gently for 5-7 minutes.
Mix in chorizo and rice and stir well.
Pour in stock and crumbled saffron.
Bring to boil.
Place in a casserole dish.
Place a halved garlic head on top.
Cook in a medium oven for about 45 minutes.
Remove garlic head before serving.


Source:

http://www.top-tour-of-spain.com/Authentic-Spanish-Rice-Recipes.html

Spanish Chicken Skillet

This one-skillet dish of chicken, bell pepper, onions and tomatoes is vibrantly seasoned with paprika, garlic and thyme.


Ingredients

Serves: Makes 6 servings.

• 1/4 cup flour
• 2 teaspoons McCormick® Paprika
• 1 teaspoon McCormick® Garlic, Minced
• 1 teaspoon salt
• 1 teaspoon McCormick® Thyme Leaves
• 1/4 teaspoon McCormick® Black Pepper, 

Coarse Ground

• 1 1/2 pounds boneless skinless chicken breasts, cut into 6 serving-size pieces
• 2 tablespoons olive oil
• 1 large green bell pepper, cut into thin strips 

Substitutions

• 1 large onion, cut into 1/2-inch thick wedges
• 1 can (14 1/2 ounces) diced tomatoes, undrained
• 1/2 cup chicken broth  Substitutions
• 1/2 teaspoon McCormick® Red Pepper, Crushed, optional

Directions

10 mins Prep time 25 mins Cook time

Mix flour, paprika, minced garlic, salt, thyme and black pepper in small bowl. Coat chicken with 2 tablespoons of the seasoned flour.
Heat oil in large skillet on medium-high heat. Add chicken; cook 3 minutes per side or until browned. Remove from skillet. Add bell pepper and onion; cook and stir 5 minutes or until tender.
Stir in tomatoes, broth and remaining seasoned flour. Bring to boil, stirring frequently. Stir in red pepper, if desired. Return chicken to skillet. Reduce heat to low; cover and simmer 10 minutes or until chicken is cooked through.


Source:

http://www.mccormick.com/Recipes/Main-Dishes/Spanish-Chicken-Skillet

Tapenade, caramelised onion and capsicum tart

Ingredients 

•  2 red capsicums, seeded, quartered
•  40g butter
•  2 Spanish onions, thinly sliced
•  2 garlic cloves, crushed
•  1 tablespoon caster sugar
•  1 tablespoon red wine vinegar
•  1 sheet (25cm) ready-rolled puff pastry,
•  1/4 cup black olive tapenade (see related recipe)
•  100g goat's cheese, crumbled
•  50g baby rocket leaves

Method

Step 1
Preheat grill on high. Cook capsicums, skin-side up, under grill for 8-10 minutes or until charred and blistered. Transfer to a heatproof bowl, cover with a plate or foil and set aside for 10 minutes (this helps lift the skin). Peel and slice thickly.
Step 2
Meanwhile, melt butter in a medium frying pan over medium-low heat until foaming. Add onion and garlic and cook, stirring occasionally, for 10 minutes or until very soft. Add sugar and vinegar and cook, stirring, for 5 minutes or until onion is slightly caramelised. Remove from heat and season to taste with salt and pepper.
Step 3
Preheat oven to 220°C. Line an oven tray with baking paper. Place the pastry on the lined tray. Use a small, sharp knife to lightly mark a border, 1cm wide, around each side of the pastry. Spread the tapenade evenly over the pastry within the border. Arrange the onion over the tapenade. Top with capsicum and sprinkle with goat's cheese. Bake in preheated oven for 15-20 minutes or until pastry is puffed and golden. Remove from oven and transfer to a serving platter. Serve warm or at room temperature. Sprinkle with rocket leaves to serve.


Nutrition

Energy 1559kJ	Fat saturated 14.00g
Fat Total 26.00g	Carbohydrate sugars 9.00g
Carbohydrate Total 24.00g	Dietary Fibre 4.00g
Protein 9.00g	Cholesterol 49.00mg
Sodium 389.51mg

Source:

http://www.taste.com.au/recipes/17980/tapenade+caramelised+onion+and+capsicum+tart

Spanish prawns with spicy lentils

Simple, casual and creative - this recipe has all the right ingredients for a stress-free midweek dinner.

Ingredients 

•  1 tablespoon olive oil
•  1 small onion, finely chopped
•  1 chorizo sausage, chopped
•  1 tablespoon harissa (see note)
•  400g can chopped tomatoes
•  2 x 400g cans brown lentils, rinsed, drained
•  220g jar roasted red capsicums, drained, sliced
•  1 cup (250ml) chicken stock or water
•  500g peeled green prawns (tails intact)
•  1/4 cup chopped flat-leaf parsley leaves
•  Crusty bread and mixed salad leaves, to serve

Method 

Step 1
Heat 1 tablespoon oil in a large saucepan over medium heat. Add the onion and chorizo, and cook, stirring, for 5 minutes until the onion softens and the chorizo starts to crisp. Stir in harissa and cook for a further minute. Add tomatoes, lentils, capsicum and stock, bring to a boil, then reduce heat to low and simmer, stirring occasionally, for 20 minutes until the mixture has thickened slightly.
Step 2
Season the prawns with sea salt and freshly ground black pepper, then add to the pan. Cover and cook for 5 minutes or until the prawns are just cooked through. Stir in the parsley, then serve with crusty bread and a mixed salad.


Nutrition

Energy 1386kJ	Fat saturated 2.00g
Fat Total 11.00g	Carbohydrate sugars 6.00g
Carbohydrate Total 19.00g	Dietary Fibre 7.00g
Protein 35.00g	Cholesterol 180.00mg
Sodium 1029.73mg

Notes

Harissa is a North African chilli paste, from delis and gourmet food shops.

Source:

http://www.taste.com.au/recipes/24640/spanish+prawns+with+spicy+lentils

Spanish baked eggs in bolognaise

Use the leftovers from spaghetti bolognaise in this spicy Spanish recipe.

Ingredients 

•  2 tablespoons extra-virgin olive oil
•  1 green banana chilli, deseeded, thinly sliced
•  1 teaspoon smoked paprika
•  2 cups Easy bolognaise (see related recipe)
•  4 eggs
•  2 tablespoons chopped fresh flat-leaf parsley leaves
•  Sourdough toast, to serve

Method 

Step 1
Preheat oven to 180°C/160°C fan-forced.
Step 2
Heat half the oil in a non-stick frying pan over medium-high heat. Cook chilli, stirring, for 3 to 4 minutes or until softened. Add paprika and bolognaise. Cook, stirring occasionally, for 3 to 4 minutes or until heated through and excess liquid has evaporated.
Step 3
Spread into a 4-cup capacity, 5cm-deep, 16cm square ceramic baking dish. Using a spoon, make 4 shallow holes in mixture. Crack 1 egg into each hole. Season with salt and pepper. Drizzle with remaining oil.
Step 4
Bake for 10 to 12 minutes or until eggs are cooked to your liking. Sprinkle with parsley. Serve with toast.


Nutrition

Energy 1233kJ	Fat saturated 6.00g
Fat Total 22.00g	Carbohydrate sugars 2.00g
Carbohydrate Total 2.00g	Dietary Fibre 1.00g
Protein 20.00g	Cholesterol 262.00mg
Sodium 225.64mg

Source:

http://www.taste.com.au/recipes/26592/spanish+baked+eggs+in+bolognaise

Spanish almond meatballs

Spanish almond meatballs are perfect party food fare - there's a mouthful of flavour in every bite!

Ingredients 

•  500g veal mince
•  1 egg, lightly beaten
•  1/2 cup fresh breadcrumbs
•  1 small red onion, grated
•  2 garlic cloves, crushed
•  1 tablespoon mild paprika
•  1/2 cup blanched almonds, toasted, chopped
•  2 tablespoons olive oil
• Saffron aioli
•  1/2 teaspoon saffron threads
•  1 tablespoon boiling water
•  1/2 cup aioli

Method 

Step 1
Combine mince, egg, breadcrumbs, onion, garlic, paprika and almonds in a bowl. Season with salt and pepper. Mix to combine. Roll level tablespoons of mixture into balls. Place on a plate.
Step 2
Heat oil in a large frying pan over medium-high heat. Cook meatballs,turning, for 5 to 7 minutes, or until browned and cooked through.
Step 3
Meanwhile, make saffron aioli. Place saffron in a bowl. Add 1 tablespoon boiling water. Set aside for 5 minutes. Add aioli. Stir to combine. Serve meatballs with saffron aioli.

Nutrition

Energy 1455kJ	Fat saturated 4.90g
Fat Total 26.30g	Carbohydrate sugars g
Carbohydrate Total 5.00g	Dietary Fibre 1.60g
Protein 22.50g	Cholesterol 108.00mg
Sodium 262.00mg

Notes

Serve 6 as finger food.
After rolling, cover and refrigerate meatballs for 30 minutes, if time permits.
Add extra oil to pan during cooking, if necessary.
Cook meatballs in batches to avoid overcrowding and prevent meatballs stewing.
Kim's meatball tips: Grating or finely chopping vegetables will help meatballs keep their shape during cooking.
Meatballs are a great way to add 'hidden' vegetables to your childrens' meals.
Serve leftover meatballs in rolls or wraps for lunch the next day.
Freeze uncooked meatballs. Place, in a single layer, in a snap-lock bag. Remove excess air. Seal. Freeze for up to 3 months. Thaw in fridge overnight.

Source:

http://www.taste.com.au/recipes/27021/spanish+almond+meatballs

Seafood paella

Ingredients 

•  4 cups fish stock
•  1 teaspoon saffron threads
•  2 tablespoons olive oil
•  250g firm fish fillets (such as blue eye), cut into 2cm pieces
•  1 brown onion, finely chopped
•  2 garlic cloves, crushed
•  2 cups SunRice Arborio Risotto Rice
•  2 tomatoes, peeled, deseeded, diced
•  2 teaspoons smoked paprika
•  500g medium green king prawns, peeled, deveined
•  150g baby squid, cleaned, cut into 1cm-thick rings
•  12 mussels, scrubbed, debearded
•  2/3 cup frozen peas

Method

Step 1
Combine stock, 1 cup cold water and saffron in a medium saucepan over medium heat. Bring to the boil. Cover and reduce heat to medium-low. Keep at a simmer.
Step 2
Meanwhile, heat 1 tablespoon oil in a 24cm (base) non-stick frying pan over medium-high heat. Add fish and cook for 1 minute each side or until light golden. Transfer to a plate. Add remaining 1 tablespoon oil to pan. Add onion and garlic. Cook for 5 minutes or until soft. Add rice, tomatoes and paprika. Stir to combine. Using a spoon, spread mixture evenly over base of pan.
Step 3
Add half the stock mixture to frying pan and bring to the boil over high heat. Shake pan to spread mixture across pan (do not stir). Reduce heat to medium. Cook, uncovered, without stirring, for 10 minutes or until stock is absorbed.
Step 4
Add prawns, squid and mussels, pressing into rice mixture. Add 1/2 cup stock mixture and cook until all liquid is absorbed. Repeat with remaining stock mixture, 1/2 cup at a time, adding fish and peas with the last 1/2 cup stock (this will take 15 to 20 minutes). Remove from heat. Stand, covered, for 5 minutes. Season with pepper. Serve.

Nutrition

Energy 2995kJ	Fat saturated 3.00g
Fat Total 14.00g	Carbohydrate sugars g
Carbohydrate Total 88.00g	Dietary Fibre -
Protein 55.00g	Cholesterol -
Sodium 1695.52mg

Source:

http://www.taste.com.au/recipes/7258/seafood+paella

Saffron chicken, prawn & chorizo paella

The flavours of Spain come alive in this fragrant one-pot dish of prawns, chicken and spicy sausage, served on a bed of yellow rice.

Ingredients 

•  1 chorizo sausage, thinly sliced diagonally
•  5 chicken thigh fillets, cut in half crossways
•  10 green tiger prawns, peeled leaving heads and tails intact, deveined
•  1 brown onion, coarsely chopped
•  440g (2 cups) SunRice Arborio Risotto Rice
•  2 teaspoons smoked paprika
•  1/2 teaspoon saffron strands
•  1.25L (5 cups) Campbell's Real Stock Chicken
•  1 small ripe tomato, coarsely chopped
•  2 tablespoons chopped fresh continental parsley (optional)

Method 

Step 1
Heat a large frying pan or paella pan over medium-high heat. Add the chorizo and cook for 1 minute each side. Transfer to a heatproof bowl. Add the chicken and cook for 3-4 minutes each side or until golden. Transfer to the bowl with the onion. Add the prawns and cook, turning occasionally, for 2 minutes or until the prawns just change colour. Transfer to a separate bowl.
Step 2
Add the onion to the pan and cook, stirring, for 5 minutes or until soft. Add the rice, paprika and saffron and cook, stirring, for 1 minute. Stir in 500ml (2 cups) of stock. Bring to the boil. Arrange the chorizo and chicken on top of the rice mixture.
Step 3
Reduce heat to low. Cook, without stirring, for 20 minutes or until liquid is almost absorbed. Add the prawns, tomato and remaining stock. Cook for 5 minutes or until liquid is absorbed.
Step 4
Sprinkle with parsley, if desired. Serve.


Nutrition

Energy 1145kJ	Fat saturated 1.50g
Fat Total 4.50g	Carbohydrate sugars g
Carbohydrate Total 37.00g	Dietary Fibre 1.50g
Protein 20.00g	Cholesterol mg
Sodium mg

Notes

Time plan tip: You can prepare this recipe to the end of step 1 up to 2 hours ahead. Store in the fridge. Continue from step 2, 40 minutes before serving.


Source:

http://www.taste.com.au/recipes/17812/saffron+chicken+prawn+chorizo+paella

Roast capsicum & potato tortilla

Treat your guests to wonderful flavours in this stunning Spanish recipe.

Ingredients 

•  Olive oil, to grease
•  1 medium red capsicum, quartered, seeded
•  3 medium (about 600g) Desiree potatoes (see note), peeled, cut into 1.5cm pieces
•  2 tablespoons olive oil
•  1 large brown onion, halved, thinly sliced
•  1 teaspoon paprika
•  6 eggs, lightly whisked
•  125ml (1/2 cup) milk
•  2 tablespoons chopped fresh continental parsley
•  25g (1/3 cup) finely grated parmesan, or vegetarian hard cheese

Method 

Step 1
Preheat grill on high. Brush a large baking tray with oil. Place capsicum on the tray and cook under grill for 10 minutes or until charred and blistered. Place in a bowl. Cover with plastic wrap and set aside for 10 minutes to cool. Peel. Cut flesh into thin strips.
Step 2
Meanwhile, cook the potato in a large saucepan of boiling water for 2-3 minutes or until just tender. Drain.
Step 3
Heat the oil in a 5cm-deep, 20cm (base measurement) ovenproof frying pan over low heat. Cook the potato and onion, stirring often, for 10 minutes or until the onion is soft and potato is golden. Stir in the capsicum and paprika.
Step 4
Combine the egg, milk, parsley and parmesan in a jug. Season with salt and pepper. Pour over the potato mixture. Gently shake the pan to evenly distribute the egg. Cook, without stirring, for 5 minutes or until just set around the edge.
Step 5
Place the pan under grill and cook for 5 minutes or until set and golden.


Nutrition

Energy 743kJ	Fat saturated 3.00g
Fat Total 10.00g	Carbohydrate sugars 4.00g
Carbohydrate Total 11.00g	Dietary Fibre 2.00g
Protein 10.00g	Cholesterol 168.00mg
Sodium 119.16mg

Notes

Serves 8 as part of a platter.
If Desiree potatoes are unavailable, use Lady Christl potatoes.
For recipes classified gluten free, please always check your ingredients to ensure they do not contain gluten.


Source:

http://www.taste.com.au/recipes/26013/roast+capsicum+potato+tortilla

Prawn, pea & coconut paella

Ingredients 

•  1 tablespoon vegetable oil
•  1 tablespoon coriander seeds, crushed or 1 teaspoon ground coriander
•  6 green cardamom pods
•  1 onion, finely chopped
•  1-2cm piece ginger, grated
•  10 curry leaves*
•  2 cups (400g) SunRice Basmati Rice
•  Grated zest of 1 lemon
•  1 1/2 cups (375ml) each of gluten-free chicken stock and coconut milk
•  500g cooked prawns, peeled, tails intact
•  1 cup (120g) frozen peas
•  Mint sprigs, coriander leaves and lemon wedges, to serve

Method 

Step 1
Heat oil in a large deep frypan over medium-high heat. Cook dry spices, stirring, for a few seconds until fragrant. Add onion, ginger and curry leaves and stir for 1-2 minutes. Add rice and stir to coat. Add lemon zest, stock and coconut milk. Partially cover, reduce heat to low and cook for 20 minutes, stirring occasionally to prevent catching. The rice should be al dente - cooked but still firm to the bite. Stir in the prawns and peas and heat through for 5 minutes. Serve with fresh herbs and lemon wedges.

Nutrition

Energy 2852kJ	Fat saturated 15.00g
Fat Total 22.00g	Carbohydrate sugars 5.00g
Carbohydrate Total 86.00g	Dietary Fibre 4.00g
Protein 31.00g	Cholesterol 152.00mg
Sodium 791.85mg

Notes

* Available fresh from greengrocers and dried from supermarkets.
For recipes classified gluten free, please always check your ingredients to ensure they do not contain gluten.


Source:

http://www.taste.com.au/recipes/17896/prawn+pea+coconut+paella

Prawn paella

Topped with succulent prawns, our version of the famous Spanish rice dish makes for a Friday-night fiesta!

Ingredients 

•  1 tablespoon olive oil
•  1 brown onion, coarsely chopped
•  1 garlic clove, crushed
•  2 teaspoons paprika
•  1/4 teaspoon turmeric
•  2 tomatoes, coarsely chopped
•  1 red capsicum, halved, deseeded, coarsely chopped
•  300g (1 1/2 cups) SunRice White Long Grain Rice
•  2 vegetable stock cubes
•  1L (4 cups) boiling water
•  750g medium green prawns, peeled leaving tails intact
•  1 tablespoon chopped fresh continental parsley
•  Lemon wedges, to serve

Nutrition

Energy 1897kJ	Fat saturated 1.00g
Fat Total 6.00g	Carbohydrate sugars 4.00g
Carbohydrate Total 64.00g	Dietary Fibre 3.00g
Protein 33.00g	Cholesterol 190.00mg
Sodium 844.51mg

Method 

Step 1
Heat the oil in a paella pan or large frying pan over medium-high heat. Add the onion and garlic. Cook, stirring, for 3 minutes or until onion is soft. Add the paprika and turmeric. Cook, stirring, for 1 minute or until aromatic. Stir in the tomato and capsicum.
Step 2
Add the rice. Cook, stirring, for 1 minute. Combine the stock cubes and water in a heatproof jug. Add to the pan and cook, stirring occasionally, for 15 minutes.
Step 3
Arrange the prawns on top of the rice. Cover and cook for 5 minutes or until the rice is tender and the prawns curl and change colour. Sprinkle with the parsley and serve with lemon wedges.


Notes

Time-saving tip: To save prep time, use frozen peeled prawns, thawed.
With a twist: Chicken paella: Replace the prawns with 6 chicken thigh fillets, thinly sliced. Replace the vegetable stock with chicken stock. Add the chicken to the pan with the onion in step 1.

Source:

http://www.taste.com.au/recipes/22405/prawn+paella

Prawn jambalaya

Spice up the night with this fiery prawn jambalaya.

Ingredients

•  1 tablespoon olive oil
•  1 chorizo sausage, thinly sliced
•  1 brown onion, finely chopped
•  2 garlic cloves, crushed
•  2 celery sticks, finely chopped
•  1 red capsicum, seeded, diced
•  1 tablespoon Cajun seasoning
•  2 dried bay leaves
•  400g can crushed tomatoes
•  1 1/2 cups (300g) long-grain rice, rinsed, drained
•  3 cups (750ml) chicken stock
•  20 green banana prawns, peeled leaving tail intact
•  1/3 cup flat-leaf parsley leaves
•  Crusty bread, to serve
•  Lemon wedges, to serve

Method

Step 1
Heat half the oil in a large frying pan over medium heat. Add chorizo. Cook, stirring for 3 mins or until golden brown. Transfer to a plate.
Step 2
Add onion, garlic, celery and capsicum to the pan. Cook, stirring for 3 mins or until just tender. Add Cajun seasoning and bay leaf. Cook, stirring for 1 min or until fragrant. Return chorizo to the pan and add tomatoes, rice and stock. Stir to combine. Bring to the boil. Reduce heat to low and simmer for 20 mins.
Step 3
Arrange prawns over the rice. Cover and steam for 5 mins or until prawns are cooked through and all liquid has been absorbed. Gently stir prawns through rice. Top with parsley and serve with bread and lemon wedges.

Source:

http://www.taste.com.au/recipes/41432/prawn+jambalaya

Prawn & pumpkin paella

Ingredients 

•  1 1/2 tablespoons olive oil
•  20 green banana prawns, peeled
•  1 onion, chopped
•  2 garlic cloves, crushed
•  2 cups (440g) SunRice Arborio Risotto Rice
•  400g can diced tomatoes
•  2 teaspoons smoked paprika
•  1/2 teaspoon saffron strands
•  4 cups (1 litre) Campbell's Real Stock Chicken
•  700g butternut pumpkin, peeled, seeded, cut into 2cm pieces
•  Salt & freshly ground pepper
•  1 1/2 cups (230g) frozen peas
•  Roughly chopped continental parsley

Method

Step 1
Heat olive oil in a large deep frying pan over a medium-high heat. Add the prawns, cook for 2 minutes or until cooked through. Remove, set aside and cover with foil.
Step 2
Add the onion and garlic. Cook, stirring, for 3 minutes or until soft. Stir in the rice, tomatoes, paprika, saffron, stock and pumpkin. Season with salt. Bring to a simmer. Reduce heat to medium-low. Simmer for 25 minutes, without stirring.
Step 3
Stir in 1 cup (250ml) water. Continue to simmer for 10 minutes or until the rice and pumpkin are tender, stirring occasionally to prevent rice sticking to the pan. Stir the peas and prawns through in the last 5 minutes of cooking. Season to taste. Sprinkle with parsley.

Nutrition

Energy 1630kJ	Fat saturated 6.50g
Fat Total 11.00g	Carbohydrate sugars g
Carbohydrate Total 54.00g	Dietary Fibre g
Protein g	Cholesterol mg
Sodium mg

Source:

http://www.taste.com.au/recipes/8393/prawn+pumpkin+paella

Potato, ham, chorizo & spinach frittata

Chock full of potatoes and chorizo sausage, this delicious frittata makes a hearty meal.

Ingredients 

• 
  
•  800g coliban (washed) potatoes, peeled, cut into 4cm pieces
•  1 chorizo sausage, thinly sliced
•  100g sliced ham, quartered
•  100g baby spinach leaves
•  6 eggs
•  4 green shallots, ends trimmed, thinly sliced
•  1 bunch rocket, ends trimmed, washed, dried
•  1 bunch fresh chives, cut into 5cm lengths
•  30g (1/4 cup) shaved parmesan

Method

Step 1
Cook the potato in a large saucepan of salted boiling water for 7-8 minutes or until tender. Drain.
Step 2
Heat a 22cm-diameter (base measurement) non-stick frying pan over medium-high heat. Add the chorizo and cook, turning occasionally, for 3-4 minutes or until golden. Transfer to a plate.
Step 3
Add potato to pan and cook, turning occasionally, for 3-4 minutes or until golden brown. Return the chorizo to pan along with the ham and spinach and cook, tossing, for 1-2 minutes or until spinach wilts.
Step 4
Preheat grill on high. Whisk together the eggs and shallot in a small bowl. Season with salt and pepper. Pour the egg mixture into the pan. Reduce heat to low and tilt the pan slightly to evenly distribute the egg. Cook for 4-5 minutes or until the frittata is set around the edge but still runny in the centre. Place the pan under the grill and cook for 3-4 minutes or until golden brown and just set.
Step 5
Combine rocket, chives and parmesan in a bowl. Cut frittata into wedges. Serve with rocket salad.


Nutrition

Energy 1010kJ	Fat saturated 4.00g
Fat Total 10.00g	Carbohydrate sugars 2.00g
Carbohydrate Total 17.00g	Dietary Fibre 3.00g
Protein 19.00g	Cholesterol 243.00mg
Sodium 485.45mg

Source:

http://www.taste.com.au/recipes/16252/potato+ham+chorizo+spinach+frittata

Potato, chorizo & sweet onion tortilla with aioli

Add fiery flavour to an old simple Spanish favourite with chorizo.

Ingredients 

•  80ml (1/3 cup) olive oil
•  1.5kg desiree potatoes, washed, peeled, cut into 2.5cm pieces
•  3 (about 375g) chorizo sausages, quartered lengthways, cut into 1cm pieces
•  3 brown onions, halved, thinly sliced
•  1 tablespoon caster sugar
•  Olive oil, extra, to grease
•  8 eggs, at room temperature, lightly whisked

aioli

•  2 egg yolks
•  3 garlic cloves, crushed
•  125ml (1/2 cup) olive oil
•  1 teaspoon hot water
•  Salt & freshly ground black pepper

Method 

Step 1
To make the aioli, place the egg yolks and garlic in the bowl of a food processor or blender and process until combined. With the motor running, gradually add the oil in a thin, steady stream until the mixture is thick and pale. Add the hot water and process until combined. Taste and season with salt and pepper. Transfer to an airtight container and place in the fridge until required.
Step 2
Heat 2 tablespoons of the oil in a deep frying pan over high heat. Add half the potatoes and cook, stirring occasionally, for 8 minutes or until golden and almost cooked through. Use a slotted spoon to transfer the potatoes to a large bowl. Repeat with the remaining oil and potatoes.
Step 3
Add the chorizo to the same pan and cook, stirring, for 3-4 minutes or until golden and crisp. Use a slotted spoon to transfer to the bowl with the potatoes.
Step 4
Reduce heat to medium-low. Add onions and sugar, and cook, stirring, for 15 minutes or until lightly caramelised. Add to the bowl with potatoes and set aside for 15 minutes to cool slightly.
Step 5
Preheat oven to 180°C. Brush a 6cm-deep 22.5 x 28.5cm (base measurement) roasting pan with the extra oil to lightly grease. Line the base with non-stick baking paper.
Step 6
Add the eggs to potato mixture and stir until well combined. Season with salt and pepper. Spoon the mixture into the prepared pan and bake, uncovered, in preheated oven for 35-40 minutes or until just set and a skewer inserted in the centre comes out clean. Remove from oven and set aside in the pan for 1 hour to cool.
Step 7
To serve, use a sharp knife to cut the tortilla evenly into 36 squares. Place on a large serving platter. Top each square with a teaspoon of aioli. Serve immediately.


Nutrition

Energy 1430kJ	Fat saturated 6.00g
Fat Total 24.00g	Carbohydrate sugars 5.00g
Carbohydrate Total 17.00g	Dietary Fibre 3.00g
Protein 13.00g	Cholesterol 191.00mg
Sodium 243.78mg

Notes

You can prepare this recipe to the end of step 1, up to 2 days ahead. Continue to the end of step 6 up to 1 day ahead. Wrap in non-stick baking paper and store in an airtight container in the fridge. Remove from fridge 30 minutes before serving to bring to room temperature.


Source:

http://www.taste.com.au/recipes/12260/potato+chorizo+sweet+onion+tortilla+with+aioli