Tag: spanish

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.

Salpicon de Marisco – Spanish Seafood Salad

Ingredients:

  • 500 g frozen mixed seafood
  • 1 green onion
  • 1 green pepper
  • 250 g cherry tomatoes
  • 5 garlic cloves
  • olive oil
  • cider vinegar
  • salt to taste

Preparation method:

  1. Chop the garlic.
  2. Chop the green pepper.
  3. Halve the cherry tomatoes.
  4. Peel the shrimps if needed.
  5. Cut the octopus and the surimi into slices.
  6. Chop the onion into small pieces
  7. Chop the red pepper and the green one.
  8. Place all these ingredients in a bowl, including with the black olives, which I forgot to add :).
  9. Mince finely the garlic.
  10. Prepare the vinaigrette: Add the oil, vinegar, salt and the minced garlic into a bowl, and using a fork beat it until emulsified and thickened. Add more olive oil or vinegar to your taste.
  11. Drizzle the vinaigrette over the salpicon bowl. Let it rest for 1-2 hours for its ingredients to marinade.
  12. Serve it cold.

Tortilla Española – Spanish Omlette with Potatoes Recipe


Tortilla Española - Spanish Omlette with Potatoes

Recently I had some friends over Martin, an Argentinian globetrotter, and Ramona. We had some good time for the weekend, showing them the city, partying and so on.

On Saturday we had a cooking evening under his supervision :). The menu included from soup to cake, but the thing I liked the most was Tortilla Española – Spanish omelette with potatoes.

It is a very tasty and stomach filling meal, below you have the recipe:

Ingredients (4 servings):

  • 2 medium onions
  • 1 kg potatoes

    1 kg potatoes
  • 6 eggs
  • 100 ml vegetable frying oil
  • Salt and pepper to taste

Preparation method:

  1. Clean and chop the onions

    Clean and chop the onions
  2. Peel the potatoes and dice them into small cubes

    Peel the potatoes and dice them into small cubes
  3. Heat the oil in a frying pan, add the cubed potatoes and fry them until golden.

    fry cubed potatoes until golde
  4. With a slotted spoon remove the potatoes and set them aside in a large bowl
  5. Add the chopped onions to the pan and fry them until golden over medium-low heat. Remove them from the pan with the slotted spoon and add them to the bowl. Remove the pan from the fire.

    Tortilla Española - Spanish Omlette with Potatoes
  6. Add to the bowl the whole eggs, salt and pepper to taste, and stir them carefully together.

    Tortilla Española - Spanish Omlette with Potatoes
  7. Heat up the pan with the remaining oil in and pour over the egg-potato mixture
  8. Fry over low heat for about 8-10 minutes.

    Tortilla Española - Spanish Omlette with Potatoes
  9. Place a wide enough flat plate on top of the frying pan and with a single move turn over the fried omelette to the plate, then gently slide it back into the pan, fried side up.

    Tortilla Española - Spanish Omlette with Potatoes
  10. Fry for another 3-5 minutes and then again with the same move as above, flip the omelette to the flat plate

    Tortilla Española - Spanish Omlette with Potatoes
  11. Cut into 8 and serve.

    Tortilla Española - Spanish Omlette with Potatoes