Showing posts with label Spanish. Show all posts
Showing posts with label Spanish. Show all posts

Friday, 18 October 2013

Sponsored Video How to Make Potato Piglets - Spanish Tapas

I just love these cute Potato Piglets with Cinco Jotas ham (shown in the video below) a mini Master Class video by with Three-starred Michelin Chef Pedro Subijana of the world renowned Akelarre restaurant in San Sebastian.    

They are perfect as part of Spanish tapas and although they might seem a tiny bit time consuming, the video is easy to follow and they can be made at home.   Potato puree is prepared and in a series of drying it out in thin layers, and then by re-hydrating it again to make it pliable the potato is rolled out like pastry, cut into pig shapes and deep fried for a few seconds which produces lovely fat puffed up potato pigs!   

Thursday, 25 July 2013

Flavour of Spain - Paella

As a lover of cooking and of course eating, there's nothing I look forward to more than going abroad and trying new foods.  I really love looking at different and exciting menus.  That said I know there are a lot of people that wont even try anything new.  If you feel like that, I'd love to be able to encourage you to just look at the delicious foods that countries such as Spain has to offer. 

 
Such wonderful colours, different textures and flavours a dish such as Paella has to offer.  Chicken, peppers, slightly spicy chorizo, peas and perfectly cooked flavorsome rice to name but a few.  

But as I say, I don't need convincing.  I just love the wonderful ingredients and flavours of the Mediterranean and their easy and relaxed style of cooking. Although Paella does seem to have a never ending list of ingredients, it's so worth giving it a go.  Everything ends up in one big pan I find it quite relaxing watching it cook and  adding another ingredient now and then giving it the occasional stir. 
 
But what if you really don't like one or more of the ingredients:
As with any recipe, if there's something that you really don't like, I say just leave it out!  Cooking should be a matter of personal taste and not fussing too much about following a recipe to the letter, cooking is an experiment.  Of course when it comes to baking you have to follow a recipe of your cake or bread wont happen which is why you wont find too much of that on this blog.  I've hardly ever followed a recipe properly in my life, just go with what you like to eat.

Paella has so many fantastic flavours but you can miss out the clams and mussels if you really don't fancy them.  My husband just doesn't like them and so I didn't add them - simple.

Here's a recipe for a traditional Paella which is really easy to make so you might want to try out at home.  Who knows, when you next book a city break to Barcelona, and the waiter asks what you'd like to order, you'll say 'I'll have the Paella please'!

Print Recipe

For a huge traditional Paella you will need:
170g/6oz chorizo, cut into thin slices
110g/4oz pancetta, cut into small dice
2 cloves garlic finely chopped
1 large Spanish onion, finely diced
1 red pepper, diced   
1 tsp soft thyme leaves
¼ tsp dried red chilli flakes   
570ml/1pint calasparra (Spanish short-grain) rice
1 tsp paprika
125ml/4fl oz dry white wine
1.2 litres/2 pints chicken stock, heated with ¼ tsp saffron strands   
8 chicken thighs, each chopped in half and browned
18 small clams, cleaned
110g/4oz fresh or frozen peas
4 large tomatoes, de-seeded and diced
125ml/4fl oz good olive oil
1 head garlic, cloves separated and peeled
12 jumbo raw prawns, in shells
450g/1lb squid, cleaned and chopped into bite-sized pieces   
5 tbsp chopped flat-leaf parsley
Salt and freshly ground black pepper

Preparation method:
Heat half the olive oil in a paella dish or very large heavy-based saucepan.  Add the chorizo and pancetta and fry until crisp.  Add the garlic, onion and pepper and heat until softened.  Add the thyme, chilli flakes and calasparra rice, and stir until all the grains of rice are nicely coated and glossy.  Now add the paprika and dry white wine and when it is bubbling, pour in the hot chicken stock, add the chicken thighs and cook for 5-10 minutes.

Now place the clams into the dish with the join facing down so that the edges open outwards.  Sprinkle in the peas and chopped tomatoes and continue to cook gently for another 10 minutes.

Meanwhile, heat the remaining oil with the garlic cloves in a separate pan and add the prawns. Fry quickly for a minute or two then add them to the paella.  Now do the same with the squid and add them to the paella too.
  Scatter the chopped parsley over the paella and serve immediately.


Go on, give it a go and I think you'll be pleasantly surprised.

This is a sponsored post, all thoughts are my own.

Sunday, 26 May 2013

HomeMade Pizza Recipe - Serrano Ham and Chorizo

Pizzas are so very easy to make at home and of course the best thing is, you can add whatever combo of toppings takes your fancy.
For this pizza I used a selection of Spanish meats from the Tapas range at Marks and Spencer.  Even the pizza sauce for the base is a doddle to make.
Spanish Serrano Ham, Spicy Chorizo and Lomo, finished off with Sweet Bell Peppers, Cheese and a little sliced Red Chilli. 
You can use a ready-made Pizza base as I did.

Monday, 15 April 2013

Patatas Bravas with Chicken and Chorizo

 Oh my word you must give this a go, it was truly delicious.  Armed with no recipe whatsoever but knowing Patatas Bravas was a potato dish with a spicy tomato sauce I went for it.  
Okay, I've since discovered the potatoes ought to have been roasted or fried in olive oil - but hey ho this works and tastes good, so who cares! 
 Fancying more than just potatoes I added chicken and chorizo - always a winning combination in this house.

Monday, 27 February 2012

Jan's Spanish-Style Chicken and Sweet Pepper Stew

Another of my make it up as I go along recipes - it's really easy to make too as it's all cooked in the one pot.  Lovely flavours of tomato and sweet peppers mixed with the smokiness and nice heat of Pimenton de la Vera (hot Spanish paprika) together with Chorizo was in a word, delicious!
  Don't you just love the colours?
This can easily be made vegetarian if you leave out the chicken (of course) and add more beans!

Wednesday, 31 August 2011

Chicken with Peppers and Pimentón

Readers of this blog will know how I like to make recipes up as I go along!  Using whatever might be living in the fridge at the time.  So, armed with two chicken fillets, a red and a yellow bell pepper and a few other bits and bobs including onions, garlic and dried chilli flakes which are always in this house.  
What to do - what to do?
A lovely rich tomatoey dish of chicken with peppers and onions with a nice heat from the chilli flakes and smokiness of Pimentón.
Chicken with Peppers and Pimentón was created!
The sun-dried tomatoes added a nice sweetness to this and so if you have some I wouldn't leave them out.

Tuesday, 13 July 2010

Mojo Sauce - Canarian Red Sauce

Back from our holidays in Fuerteventura and what a fantastic time we had!
I've never eaten so much fresh fish and paella in my life and besides that was one of my favorite things was Mojo sauce - I love the stuff!   
It seems there are so many different versions of this sauce but the one served in the Barcleo Jandia Playa hotel was extra yum.  So, with that in mind I was on a mission to get the recipe and I tracked down the man that made it.

Sunday, 4 October 2009

Spanish-style Chicken and Chorizo Stew with Peppers, Onions and Smoked Paprika

Marks and Spencer sell a fantastic range of ready prepared meals and they do a range called 'Cook'.  Last week I spied this Spanish-style chicken and chorizo stew with peppers, onions, smoked paprika and Arborio rice.
I bought one to give it a try, but with every intention of having a go at making it myself if we liked it - we loved it.


Be sure to use smoked paprika, or it won't taste the same.

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