Spain: Just the Recipes

 



Almendras y Aceitunas

Ingredients

  1. 1 cup Manzanilla olives
  2. 1 cup Gordal ("Spanish Queen") olives
  3. 1 cup Sevillano olives
  4. 1½ cups Marcona almonds
  5. 6 tbsp extra-virgin olive oil
  6. Zest of 1 orange, lemon, and lime
  7. ½ tsp smoked paprika (optional)
  8. Flaky sea salt

Instructions

  1. Toast almonds in dry skillet ~3 min until golden.
  2. Toss warm almonds with olives in bowl.
  3. Drizzle with oil, sprinkle zest, paprika, salt.
  4. Let sit 10 min – flavors are better when shared.

Pa amb Tomàquet


Ingredients

  1. 1 rustic baguette, sliced
  2. 2 ripe tomatoes, halved
  3. 1 garlic clove
  4. 2-3 tbsp olive oil
  5. 1 tsp lime juice
  6. Salt
  7. Optional: Manchego, Iberico ham

Instructions

  1. Grill oiled bread until golden (~2 min/side).
  2. Rub warm bread with garlic.
  3. Grate tomato into pulp, mix with lime and salt.
  4. Smear tomato on bread, drizzle more oil.
  5. Stack Manchego and Iberico, if desired


Paella de Resistencia


Ingredients

  1. 1¼ cups Bomba rice
  2. 5 cups seafood broth*
  3. 1 onion, grated
  4. ½ teaspoon smoked paprika (optional, for depth)
  5. 2 tomatoes, grated
  6. 20 saffron threads
  7. 16 clams, 12 shrimp
  8. 1 lemon

Instructions

  1. Make sofrito: Cook onion + tomato 30 min until burgundy.
  2. Toast rice in sofrito 2 min.
  3. Bloom saffron in ½ cup broth, add to pan with remaining broth, and smoked paprika.
  4. Simmer 10 min, add clams, then shrimp.
  5. Crank heat last 2 min for socarrat (the rebel crust).

Seafood Broth (Waste-Not Foundation)

Ingredients

  1. Shells from 2 lbs mussels/clams
  2. 1 onion, quartered
  3. 1 bay leaf
  4. ½ cup white wine
  5. 5-6 cups of water
  6. 8 oz clam juice

Instructions

  1. Boil cleaned shells with onion, water, bay leaf 30 min.
  2. Add wine, clam juice, simmer 10 min.
  3. Strain – now you are ready to cook

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