Ingredients

• 6 medium potatoes
• 3 cloves Garlic
• 1 large yellow onions or 2 medium
• Olive Oil
• 2 cups chicken broth
• 3-4 threads Spanish saffron
• 2 Tbsp. flour for sauce
• 2/3 cup flour (approximately) to coat potatoes
• 2 eggs, lightly beaten
• salt and pepper to taste

Preparation

Finely chop the onions and garlic. Pour olive oil to cover entire bottom of a large frying pan. Place pan on medium heat. When oil is hot, add onions and garlic and sauté until onions are translucent and soft. Add about 2 Tbsp. flour and stir.

Add chicken broth and simmer for about 10 minutes. After 10 minutes of simmering, remove broth from heat and set pan with sauce aside for later. While broth simmers, peel and cut potatoes. Slice potatoes – 1/3 to 1/2-inch thick.

Spread flour onto a large dinner plate. Dredge the potatoes slices in the flour and coat both sides thoroughly. Remove the potatoes when coated and set aside.

Pour olive oil approximately 1 inch deep in a large frying pan. Place pan on medium to medium-high heat.

Beat 2 eggs in a small mixing bowl. Dip each piece of potato into the egg to coat and remove quickly, allowing excess egg to run back into the bowl. Then, place in the hot oil. Carefully monitor the heat so that the oil does not burn.

As the potatoes cook and turn a golden color on one side, turn them over and brown the other side. Remove the pieces as they brown and allow to drain on a paper towel.

When most potatoes are fried, place them in a single layer in the frying pan with the onion-garlic sauce. Place pan back on stove. Cover and gently simmer on low until potatoes are cooked. Potatoes should be soft, but not mushy. If the broth evaporates and potatoes are not completely covered, add more broth or water. Salt to taste.

Serves 4

Lisa and Tony Sierra, About.com

Ingredients

• 1/4 cup olive oil, plus more for drizzling
• 2 cups cooked or canned chickpeas, as dry as possible
• Salt and black pepper
• 4 ounces chorizo, diced
• 1/2 pound spinach, roughly chopped
• 1/4 cup sherry
• 1 to 2 cups bread crumbs

Preparation

Heat the broiler.

Put three tablespoons of the oil in a skillet large enough to hold chickpeas in one layer over medium-high heat. When it’s hot, add chickpeas and sprinkle with salt and pepper.

Reduce heat to medium-low and cook, shaking the pan occasionally, until chickpeas begin to brown, about 10 minutes, then add chorizo. Continue cooking for another 5 to 8 minutes or until chickpeas are crisp; use a slotted spoon to remove chickpeas and chorizo from pan and set aside.

Add the remainder of the 1/4 cup of oil to the pan; when it’s hot, add spinach and sherry, sprinkle with salt and pepper, and cook spinach over medium-low heat until very soft and the liquid has evaporated. Add chickpeas and chorizo back to the pan and toss quickly to combine; top with bread crumbs, drizzle with a bit more oil and run pan under the broiler to lightly brown the top. Serve hot or at room temperature.

Serves 4

The New York Times

Ingredients

• 4 smoked ham hocks
• 1/4 teaspoon saffron threads
• 12 scallions
• 1 1/4 pounds fideos or angel hair pasta, broken into 1-inch lengths
• 1 pound large shrimp
• 1/4 cup extra-virgin olive oil, plus more for drizzling
• 1 pound abalone or oyster mushrooms—stems trimmed, caps sliced lengthwise 1/4 inch thick
• Salt and freshly ground pepper
• 8 garlic cloves, thinly sliced
• 2 large shallots, thinly sliced
• 1 cup Spanish green olives, pitted and chopped
• 1/2 teaspoon crushed red pepper
• 1 cup dry sherry, such as fino
• 2 tablespoons fresh lemon juice
• 2 dozen Manila or littleneck clams, scrubbed
• 1/2 cup chopped cilantro

Preparation

In a large pot, cover the ham hocks with water and bring to a boil. Simmer over low heat until the meat is tender, about 1 1/2 hours. Transfer the hocks to a large bowl. Strain the broth into a very large glass measuring cup and skim off the fat; you should have about 6 cups of broth. Crumble the saffron threads into the broth and reserve. When the ham hocks are cool enough to handle, remove the meat and coarsely chop it; discard the hocks.

Preheat the oven to 400°. Light a grill or preheat a grill pan. Grill the scallions over high heat until lightly charred all over, about 2 minutes. Coarsely chop the scallions. Spread the fideos on 2 large rimmed baking sheets and bake in the upper and lower thirds of the oven for about 10 minutes, until browned.

Using scissors, cut down the back shell of each shrimp. Remove the dark intestinal veins, leaving the shells intact.

Heat 2 large skillets and add 1 tablespoon of olive oil to each. Add half of the mushrooms to each skillet, season with salt and pepper and cook over moderately high heat, stirring, until browned, about 3 minutes. Add the remaining 2 tablespoons of olive oil to the skillets. Add the garlic and shallots to the skillets and cook over moderate heat, stirring, until fragrant, about 2 minutes; stir in the chopped ham, olives and crushed red pepper, then stir in the fideos. Add the sherry to the skillets and cook over moderately high heat until reduced by three-quarters, about 2 minutes. Stir in the ham hock broth and the lemon juice, then add 1 cup of hot water to each skillet. Season with salt and pepper and bring to a simmer.

Add the shrimp and clams to the skillets and simmer over moderately high heat, turning the seafood a few times, until the fideos have absorbed most of the liquid, the shrimp are cooked and the clams have opened, about 4 minutes. Stir in the grilled scallions and sprinkle with the cilantro. Drizzle the fideos with olive oil and serve right away.

MAKE AHEAD The recipe can be prepared through Step 3 up to two days in advance. Refrigerate the ham hock broth, chopped ham, scallions and shrimp separately. Store the toasted fideos in an airtight container at room temperature. Warm the ham hock broth before using.

Food & Wine

Ingredients

• 1 cup vegetable oil
• 2 tablespoons hot smoked Spanish paprika (Pimentón de la Vera)
• 4 garlic cloves, minced
• 2 tablespoons fresh thyme leaves
• 1 teaspoon (packed) minced fresh rosemary
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• 2 1-pound pork tenderloins, trimmed of fat and silver skin membrane

Preparation

Combine oil and paprika in heavy small saucepan. Cook over medium heat 5 minutes to infuse oil, whisking occasionally. Cool to room temperature.

Pour oil mixture into blender. Add garlic, thyme leaves, rosemary, salt, and pepper; blend marinade until herbs are finely chopped.

Cut each pork tenderloin lengthwise into 4 strips. Place each strip between sheets of waxed paper and pound to 1/3-inch thickness. Arrange pork strips in 13x9x2-inch glass baking dish. Pour marinade over and turn to coat pork evenly. Cover and chill at least 2 hours and up to 6 hours.

Prepare barbecue (medium-high heat). Scrape off most of marinade from pork strips. Grill pork until just cooked through, about 2 minutes per side.

Arrange 2 pork strips on each of 4 plates. Spoon pineapple salsa atop pork.

Bon Appetit, September 2003

Ingredients

• 250g dried Puy lentils
• 1 410g (15 0z, small) tin chickpeas
• 150ml red wine
• 100g chorizo (optional)
• 6 shallots
• 2 garlic cloves
• 1 red pepper
• Handful chopped fresh coriander
• Handful chopped fresh parsley
• 2 tbsp. extra virgin olive oil
• 1 litre vegetable stock
• 1 tsp. smoked paprika
• Salt and pepper

Preparation

1. Finely chop the shallots, chop and deseed the pepper and mince the garlic cloves. Slice the chorizo.

2. Bring the stock to a simmer and then add the lentils and simmer for twenty minutes.

3. Meanwhile, heat half of the oil to a frying pan and fry the chorizo for five minutes. Once it has released some of its oil, add the shallots, garlic and pepper and fry for another 6-8 minutes until the pepper and shallots begin to soften.

4. Add the paprika and fry for one minute, then add the cooked drained lentils. Drain the chickpeas and add these, and then stir in the rest of the olive oil.

5. Add the wine and simmer until it has almost all evaporated. Once it is at this stage, season the dish well with salt and pepper and then stir in the freshly chopped herbs.

Food Recipes Online

Ingredients

• 1 small bunch of young, tender greens (kale, collards, or turnip greens)
• 1/4 cup of olive oil
• 2 cloves of garlic, chopped
• kosher salt
• 1/4 teaspoon of hot red pepper flakes or 1/2 teaspoon of pimentón de La Vera
• a splash of wine vinegar

Preparation

First wash the greens in several changes of water. Remove the harder, tougher parts of the stem. (With really tender greens, much of the stem can be eaten: it has a nice crunch). Chop the greens very coarsely in ribbons.

In a heavy bottom pot or pan, fry the garlic in the olive oil until fragrant, but not browned. Remove the pan from the heat and let the oil cool some. Add a pinch of salt, the pepper flakes, or the pimentón de La Vera. Stir. Add the chopped greens, stir them until well coated with oil, and return the pot to the burner. It’s usually not necessary to add any liquid. The water clinging to the leaves is enough.

Cook the greens on medium, stirring until they wilt. Cover the pot and let them steam on low heat until tender. This usually takes 10 minutes but it may take more or less time, depending on the tenderness of the greens.

When they’re done, toss them with a splash of vinegar, if you like.

Simple Spanish Food

Ingredients

• 1/2 cup olive oil
• 3/4 lb. Spanish chorizo, sliced into 1/2"-thick rounds
• 6 stalks green garlic, thinly sliced
• 2 leeks, chopped white and light-green parts
• 1 tbsp. smoked paprika
• 2 1/2 c. short-grain rice (bomba, Valencia, calasparra)
• 1/4 tsp. saffron threads
• 7 c. hot seafood or chicken stock
• kosher salt
• 3 1-1 1/4 lb. lobsters, halved lengthwise, claws cracked
• 2 c. shelled peas or frozen peas, thawed
• 1/2 c. parsley lemons

Preparation

Prepare a hot fire in a charcoal grill. Let burn down to red-hot coals; rake to edge of grill. (For backup, start a second round of coals in a charcoal chimney on pavement nearby.) Put a 16"-18" paella pan on grill grate; heat olive oil. Add chorizo, green garlic, and leeks; cook until golden, 3-4 minutes.

Add smoked paprika and rice; cook, stirring often, until rice is coated, 2 minutes. Add saffron to the stock, and add the stock to the pan and season to taste with salt; stir to distribute ingredients. Let cook, undisturbed, until stock simmers and rice beings to absorb liquid, about 10 minutes. Rotate pan every 2-3 minutes to cook evenly.

Arrange lobsters over the rice. Continue cooking, rotating the pan often, as the rice swells and absorbs the stock. Add more coals from the chimney to maintain even heat under the pan. Cook until the rice is almost tender and the lobster is cooked through, about 10 more minutes.

Scatter peas on top. (If the liquid evaporates before the rice is tender, add more hot stock.) Cook without stirring, allowing the rice to absorb all of the liquid, so that a crust develops on the bottom and the edges begin to dry out and get crusty, 5-10 minutes, for a total cooking time of about 40 minutes.

Remove pan from grill. Cover with large clean kitchen towels and let rest for 5 minutes. Garnish with parsley and serve with halved lemons, making sure to scrape some of the crust from the bottom of the pan onto each plate.

Bon Appetit, July 2011

Ingredients

• 3 tablespoons extra-virgin olive oil, divided
• 1/2 cup whole almonds, coarsely chopped
• 3 large garlic cloves, chopped
• 1 1/2 teaspoons smoked paprika (or pimentón de la vera)
• Coarse kosher salt
• 2 pounds broccolini, rinsed, stalks cut into 2- to 3-inch lengths
• 1/3 cup water
• 1 to 2 teaspoons Sherry wine vinegar

Preparation

Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Add almonds. Stir until lightly browned, 2 to 3 minutes. Add garlic and paprika. Sprinkle with coarse salt; sauté 1 minute. Transfer to small bowl. Add remaining 2 tablespoons oil to skillet. Add broccolini; sprinkle with coarse salt. Add 1/3 cup water. Cover and boil until crisp-tender and still bright green, about 4 minutes. Pour off any water. Stir in almond mixture. Season to taste with coarse salt and pepper. Mix in 1 to 2 teaspoons vinegar. Transfer broccolini to bowl and serve.

Bon Appétit, November 2009

Ingredients

• 1 medium eggplant, peeled and diced very small
• Salt
• 1/4 cup extra virgin olive oil
• 2 medium onions, very finely chopped
• 4 large garlic cloves, minced
• 2 red bell peppers (or one red and one green), peeled, seeded and sliced in thin strips or diced small
• 1 medium zucchini, peeled and finely chopped
• Black pepper
• 1 pound ripe tomatoes, peeled, seeded and chopped, or a 14-ounce can, drained

Preparation

1. Lay eggplant pieces on two layers of paper towels. Sprinkle with salt. After 30 minutes, squeeze out liquid and pat dry.

2. Heat 2 tablespoons oil over medium heat in an earthenware casserole over a flame tamer or in a Dutch oven. Add onions and cook, stirring often, until they soften, about 8 minutes. Add a generous pinch of salt and the garlic, and stir for about 30 seconds. Add the remaining olive oil along with the eggplant, bell peppers, zucchini and black pepper. Turn the heat to low, stir, cover and cook until the vegetables are soft, about 1 hour, stirring occasionally. Stir in the tomatoes, season with salt, cover again and cook until the mixture has reduced to a thick relish, 2 to 3 more hours, stirring occasionally. Taste and adjust seasonings. Before serving, allow to sit for at least 1 hour, or better yet refrigerate overnight.

Yield: 6 servings.

New York Times

Ingredients

• 12 oz rump of beef
• 4 fl oz olive oil
• 2 oz cured Manchego cheese
• 12 black olives
• Spanish sea salt
• Freshly-ground black pepper

Preparation

Freeze the piece of beef for half an hour then slice very thinly by machine. Arrange the slices on the plates and drizzle with oil. Sprinkle with flakes of Manchego cheese, Spanish sea salt and freshly-ground black pepper. Chop the olives very finely, sprinkle over the meat and serve.

Spain GourmeTour Magazine, via LaTienda.com