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Text File | 2014-09-23 | 5KB | 117 lines

<HTML> RECIPES FROM SPAIN - RECETAS DE ESPANA 1 PAELLA CASERA (Home-style Paella) Ingredients for 4 people: 1/4 to 1/2 cup good olive oil 2 cloves garlic, peeled and minced 1 small onion, chopped 1 small chicken, cut into 8 pieces 1/2 lb. pork, cubed 3/4 to 1 lb. tomatoes, peeled, chopped and fried 4 cups rice 9 cups water Salt to taste 6 oz. fresh peas, shelled 1 lb. mixed clams and mussels, in the shells, well cleaned Saffron threads 2 sweet red peppers, baked, seeded and cut into strips Heat the oil in a paella pan or large skillet, then add the garlic, onion, chicken, pork and fried tomatoes. Saute these over low heat until the chicken and pork are partially cooked, then add the rice, water and salt, stirring them in with a wooden spoon. Before the mixture comes to the boil, add the peas, shellfish and saffron. Cook for 15 minutes, moving the pan around on the burner, if necessary, so that the paella cooks evenly. Remove the pan from the heat. Decorate with the strips of pepper. Cover with a cloth and let it stand for a few minutes before serving. **************************************************** 2 - Spanish Potato Omelet: "TORTILLA" --------------------- 1 c olive oil, or a mixture of olive and other vegetable oil 4 large potatoes, peeled and cut in 1/8-inch slices 3 large onion, thinly sliced Coarse salt 4 large eggs [Note -- you can optionally flavor the oil with a couple smashed cloves of garlic --> saute then discard the cloves] Heat the oil in an 8- or 9-inch skillet and add the potato slices one at a time so they don't tick together. Alternate layers of potato with the onion slices and salt the layers lightly. Cook slowly over medium heat (the potatoes will really "boil" in the oil rather than fry), lifting and turning the potatoes occasionally, until they are tender but not brown. The potatoes should remain separated, not in a "cake." Drain the potatoes in a colander, reserving about 1 T of the oil. (The onion and potato give the oil a wonderful flavor, so save the rest for some other use.) Wipe out the skillet, scraping of any stuck particles. (If this is difficult to do, wash the skillet. It will be used again to set the omelet and must be completely clean to avoid sticking.) Meanwhile, in a large bowl beat the eggs with a fork until they are slightly foamy. Salt to taste. Add the potatoes to the beaten egg, pressing the potatoes down with a pancake turner so that they are completely covered by the egg. Heat 1 T of the reserved oil in the skillet until it reaches the smoking point. (It must be very hot or the eggs will stick.) Add the potato and egg mixture, spreading it out rapidly in the skillet with the aid of a pancake turner. Lower the heat to medium. WITH A SPATULA, SEPARATE THE EDGES FROM THE PAN. When the eggs begin to brown underneath, invert a plate of the same size over the skillet and flip the omelet onto the plate, then slide the omelet back into the skillet to brown on the other side. Lower the heat to low, cover, and let cook for 3 to 4 minutes. (this helps to give the omelet a good shape while it continues to cook) It should be juicy within. Transfer to a platter and cool, then cut in thin wedges or into 1-1/2-inch squares that can be picked up with toothpicks. **************************************************** 3 - TAPAS DE ESPANA Tapas are little snacks served in bars in Spain. ~~~~~~~~~~~~~~~~~~~~ Traditionally, fresh shrimp are cooked in individual cazuelas de barro (earthenware casseroles), and presented with crusty bread to dunk in the garlicky oil. SHRIMP WITH GARLIC (Gambas al Ajillo) 1 tablespoon coarse sea salt 1 cup water 3/4 pound medium shrimp (about 20), shelled and deveined 1/2 cup extra-virgin olive oil 1 tablespoon plus 1 teaspoon minced garlic 1/4 teaspoon crushed red pepper 1 teaspoon dry Sherry vinegar or white wine vinegar 1/4 finely chopped flat-leaf parsley Stir salt into water in bowl until dissolved. Add shrimp and let soak 5 minutes. Drain and pat dry. Heat oil over moderately high heat in heavy skillet until hot but not smoking, about 4 minutes. Add shrimp in 1 layer and sprinkle with garlic, and red pepper. Cook shrimp, turning once, until opaque, about 1 minute per side. Do not overcook. Stir in vinegar and parsley. Serve at once. Makes 4 servings. </HTML>