Tag: tomatoes

Arroz Negro – Spanish Black Squid Ink Rice Recipe

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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.

Poached Herring Fillets with Tomatoes and Green Garlic – Recipe

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Ingredients (4 servings):

  • 300 g herring fillets
  • 1 ripe large tomato
  • 50m ml extra virgin olive oil
  • 1 green garlic
  • 1 red chilli pepper
  • salt and freshly ground pepper

Preparation method:

  1. Sprinkle the herring fillets with salt an freshly ground pepper.
  2. Cut the tomato in thin wedges.
  3. Slice the green garlic.
  4. Pour the olive oil in a large heavy bottomed frying pan and add about an even amount of water.
  5. Heat the pan to boiling temperature and add the herring fillets, tomato wedges, green garlic and chilli peppers.
  6. Poach carefully the fillets over low heat flipping once for about 1 minute each side.
  7. Repeat these in batches, not to overcrowd the skillet.
  8. From time to time replenish the water that gets evaporated in the process.
  9. Leave the tomato slices a bit more to poach and release their juices.
  10. Serve the fillets together with green garlic and tomatoes, drizzled with the tomato-olive oil juices from the pan.

Salmorejo Recipe – Spanish Cold Soup from Andalucia

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Ingredients (6 servings):

  • 2 cans of peeled tomatoes
  • half of a baguette
  • 1-2 peppers (red or green)
  • 1 Cup Extra Virgin Olive Oil
  • 2-3 garlic cloves
  • 1-2 teaspoons Sherry Vinegar
  • salt and freshly ground black pepper to taste
  • 3 Hard Boiled Eggs
  • a few slices of jamon serrano (Spanish ham) – optional

Preparation method:

  1. Add the canned peeled tomatoes to the blender.
  2. Blend at high speed for about half a minute until the tomatoes transformed to a sauce.
  3. Break the baguette into smaller pieces with your hands.
  4. Dice the hard boiled eggs.
  5. Add the baguette, peppers and garlic to the blender.
  6. Season with vinegar, salt and freshly ground black pepper.
  7. Blend until the bread and others break down to a smooth paste.
  8. Start blending again at medium speed and drizzle slowly the olive oil through the opening on the top of the blender so the olive oil gets emulsified mayonnaise-like.
  9. Add about one egg of the diced ones to the blender and blend it till incorporated into the soup.
  10. Adjust with salt and pepper to taste.
  11. Serve in smaller bowls with the diced hard boiled eggs and some jamon serrano, Spanish ham. I left out the ham and used only eggs.