Tag: bell pepper

Arroz Negro – Spanish Black Squid Ink Rice Recipe

Ingredients (4 servings):

  • 1 can squid in its ink
  • 200 g short grain rice
  • 1 litre hot fish stock
  • a few large prawns
  • 1 red pepper
  • 1 onion
  • 3 garlic cloves
  • 1 tablespoon sweet pimenton (Spanish smoked paprika)
  • 4-6 tablespoons canned chopped tomatoes
  • a few tablespoons extra virgin olive oil
  • 1 stalk green garlic (or green onion)
  • a handful of Spanish fried almonds

 

Preparation method:

  1. Chop the red pepper.
  2. Chop the onion.
  3. Chop the garlic.
  4. Slice the green part of the green garlic.
  5. Heat the olive oil and fry the chopped onions and peppers, over medium-low heat, for about 10 minutes until caramelised.
  6. Add the garlic and the pimenton, fry for another minute, stirring.
  7. Add the chopped tomatoes and cook for 2 minutes.
  8. Add the rice, and stir to coat with the pan’s content for a few minutes.
  9. Add the fish stock and the canned squid with its ink.
  10. Cook, stirring from time to time, over low heat until the liquid is absorbed and the rice is cooked, for about 20-30 minutes.
  11. Meanwhile, cook the prawns in a different pot in salted water for a few minutes.
  12. Serve the arroz negro, while hot, topped with cooked prawns, green onion slices and a few Spanish fried almonds.

Watermelon Gazpacho – Summer Cold Soup Recipe

 

Ingredients:

  • 1 kg tomatoes
  • 1 kg watermelon
  • 1 cucumber peeled and cut into large chunks
  • 4 garlic cloves
  • 1 lime
  • 1 red pepper
  • salt and freshly ground black pepper to taste
  • 100 g shelled pistachios
  • 1 small red onion

Preparation method:

  1. Cut the tomatoes into large cubes.
  2. Peel the cucumber and cut into cubes.
  3. Deseed the watermelon and cut into pieces.
    Keep a few wedges with their rinds on for garnishing.
  4. Slice the red pepper.
  5. Add the cubed tomatoes, cucumber, red pepper, watermelon, garlic and the juice of a half lime to a bowl.
  6. With a hand blender turn all into a smooth paste, season with salt and freshly ground pepper according to your taste.

  7. Refrigerate it for a few hours before serving.
  8. Serve the soup chilled into smaller bowls, sprinkle on top some pistachios and _slices_ of red onions.
  9. Stick a wedge of watermelon and a slice of lemon in the edge of the bowls.

Basque Lamb Stew Recipe

Basque Lamb Stew 8

Ingredients (4-6 servings):

  • 1.5 kg lbs. lamb leg or shoulderBasque Lamb Stew 1
  • 2 cup dry, full-bodied red wine
  • 6 cloves garlic
  • 2 sprigs fresh rosemary
  • 2 tablespoons olive oil
  • 1 large onion
  • 2 teaspoons sweet paprika
  • 250 g roasted red bell peppers stripsBasque Lamb Stew 5
  • 1 large tomato
  • 1 bunch fresh parsley
  • 2 bay leaves
  • salt and freshly ground black pepper to taste

Preparation Method:

  1. Bone the lamb and cut it into 2 cm cubes.
  2. Chop the onion and garlic.
  3. Add the lamb cubes, half of the garlic rosemary, and a cup of wine in a bowl. Stir them well.Basque Lamb Stew 2
  4. Let marinate for 1-2 hours.Basque Lamb Stew 3
  5. Drain the meat, discard the marinade, and pat dry with paper towels.
  6. Mince the remaining garlic cloves and set aside.
  7. Heat the oil in a large pan over medium heat and add the chopped onions. Fry them until soft, about five minutes.
  8. Add the garlic and fry another minute.
  9. Add the meat and fry about 10 minutes turning a few times.
  10. Add the roasted peppers, chopped tomatoes, chopped parsley leavesBasque Lamb Stew 4, bay leaves, sweet paprika and red wine.
  11. Simmer uncovered over low heat, stirring occasionally, for 1 1/2 – 2 hours, until the meat is tender. Add some more wine and stock when the sauce is too thick.Basque Lamb Stew 6
  12. Season with salt and freshly ground black pepper.
  13. Serve while hot with boiled potatoes.Basque Lamb Stew 7Basque Lamb Stew 9