Spanish Cuisine - sangria, tapas, gazpacho, tortilla de patatas and churros
Sangria
Sangria has become a very well known refreshing summer drink around the world. Every restaurant has its own recipe - typically a mix of wine, brandy and fresh fruits, served over ice. It's one of the most individualistic drinks on the market. Don't just buy a mix at the store - have fun and create your own! Sangria's appeal is all about taking your favorite red wine and experimenting with it.
Sangria is typically a red wine cocktail, although it can also be made with white wine - it is then known as 'Sangria Blanco'. Sangria was originally created in Spain with Rioja and other Spanish reds. Soon, however, the Cava-producing area adopted a sparkling white version. In the south of Spain, Sangria is called zurra, and is created with peach or nectarine.
Sangria is typically created from red wine, fruit juices, soda water, fruit and sometimes brandy. When making your own Sangria, use a high quality red wine, and be sure to let it chill overnight. Use Rioja to get the authentic Spanish flavor, but definitely choose something you like - you're the one drinking it! In the morning, pour into a pitcher full of ice cubes, garnish with fresh fruit, and enjoy.
Basic Sangria Recipe
- 1 bottle Rioja or other red wine
- shotglass of lime juice
- 2 shots Bacardi
- Random fruit as desired
This is about as easy as it gets for Sangria. Mix all ingredients together and chill in the fridge overnight. The next morning, toss in some ice cubes and serve!
Source: About.com Network.
Tapas
How Tapas Were Born
„La tapa" so as to be considered, has to be eaten between main meals as food that allows the body to hold until lunch or dinnertime.
Some authors assure that „the tapa" was born when, and due to an illness, the Spanish king Alfonso 10th, the Wise. He had to take small bites of food with some wine between meals. Once recovered from the disease, the wise king ordered that in all inns of Castile's land, wine was not to be served if not with something to eat. This royal providence has to be considered convenient and wise in order to avoid the alcoholic disturbances in the body of those people that drank wine, but didn't have enough money to buy themselves a regular, full of proteins appropriate meal.
Source: Madrid, 1999/2000 Yolanda Vicente Fadon
Tapas: A Delightful Culinary Tradition from Spain
The Italians call it antipasto, the Chinese dim sum, the Turks maze, the French hors d'oeuvres and the Spanish tapas. But, unlike their cousins around the world, tapas are more than just appetizers.
When savored at dinner-time with a glass of sherry, a full array of these tasty miniature morsels can be a meal in themselves.
The word tapas means lids or covers, and tapas were originally pieces of bread or cured ham placed on top of a wine glass to keep dust and flies out.
Limitless Variety of Tapas
The ingredients that go into the making of Spanish tapas are limitless, and the combinations can stretch as far as the imagination. Vegetables, seafood, poultry, dairy and meat are all part of this grand culinary experience. The key to quality tapas is freshness and prime ingredients.Tapas can be served hot or cold or at room temperature. Most are not difficult or time-consuming to prepare.
From the Smallest Villages
Throughout Spain from the smallest villages to the largest cities, you'll find tapas bars and restaurants offering dozens of tasty varieties, served in individual ceramic oval dishes and accompanied by a glass of sherry.
In Spain the tapas experience goes hand-in-hand with hospitality, friendship and conversation. Guests traditionally linger for hours in an atmosphere that encourages friendly interaction.
Source: The Elegant Chef.com
Tapas Recipes
Garlicky Mushrooms
- 2 Tablespoons olive oil
- 3 Cloves garlic, minced
- 1? Tablespoons flour
- 1 Cup vegetable broth
- Dash red pepper flakes
- 2 Tablespoons parsley, minced
- 2 Teaspoon fresh lemon juice
- 1 Pound white button mushrooms
- Saute the garlic in 1 tablespoon olive oil.
- Remove from heat and stir in the flour. Return to heat and cook over low for 2 minutes until a smooth paste forms.
- Slowly add broth, red pepper flakes, parsley and lemon juice.
- In a separate saute pan add remaining 1 tablespoon olive oil and mushrooms. Cook until browned. Add to sauce.
Source: ElegantChef.com
Berenjenas de Almagro (Egg-plant from Almagro)
- Small eggplants
- Salt
- Vinegar
- Sweet red pepper
- Wild marjoram
- Ground pepper
- Garlic cloves
- Laurel
Cook the eggplants in boiling water, adding some slightly fried hole garlic cloves, fresh ground pepper and sweet rep pepper. Then add a leave of laurel, a tbsp. of vinegar and a whit of wild marjoram. Let them boil softly, taking care that the eggplants do not brake. They can be kept on this souse for endless time. Serve them cold.
Boquerones en Vinagre (Anchovies with Vinegar)
- Kg. of big anchovies
- Two water glasses of sherry vinegar
- 4 teaspoons of salt
- 1 glass of water
- 3 garlic cloves
- Well cut parsley
- Some olive oil
The anchovies have to be deeply washed, getting out both head and bones. Then both sides of the anchovy have to be again washed. Get the water away and prepare in a bowl, the vinegar, the water and the salt stirring well until the salt has dissolved. Then try with one of the anchovy's slices, placing it into the liquid. If it floats right in the middle it means that the mixture of salt and vinegar is well done. If it floats on the surface, it means it has too much salt. If it sinks, it has too much vinegar. Once the mixture is well done, all the anchovies come to the bowl. Then the bowl has to be covered and let into the fridge from 24 to 48 hours.
Before serving them, they have to be washed in cold water, placed in a dish and covered with lots of small pieces of garlic, the chopped parsley and the olive oil.
They also can be served in slices of toast bread with some garlic rubbed on the top.
Bunuelos de Chorizo ("Bunuelos" of red Sausage)
- Red sausage from Candelario (Place in Canary Islands)
- Flour
- Oil
- Egg
- Ferment
Cut the red sausage in slices (one finger thick). Make a thick dough with the egg (beaten), the flour and the ferment. Over-lay the red sausage in the dough and fry it in very hot and deep oil, letting them to expand. They are served free of fat.
Calamares Fritos (Fried Calamaris)
- 4 medium size calamaris (squids)
- Flour (to fry them)
- Salt
- Olive oil
Lemon Squids have to be well washed, taking away all tissues on the surface. Arms have to be removed and also everything inside, keeping only the body.
Then a bit of salt is given and lay them on the flour. Shake them a little bit so they don't keep too much of it.
Fry them into deep very hot oil, and let them rest on a paper serviette that they are not very oily. They are served with some lemon slices.
Croquetas de Jamon (Smoked Ham Croquettes)
- Flour
- Milk
- Nutmeg
- Salt
- Butter
- Small cubes of smoked ham
- Grated bread
- Eggs
- Lots of oil
Melt in a pot a spoon of butter and then with slow fire, give six soupspoons of flour basting it with the butter. Once yellow; give > L. of milk, salt and a whit of nutmeg. Let everything to thicken with slow fire, moving constantly with a wooden spoon to avoid grumes.
Pan con Tomate, Ajo y Jamon (Bread with Tomato, Garlic and "Serrano" smoked Ham)
- Slices of bread kind of household bread)
- A clove of garlic
- A mellow tomato
- Some slices of smoked ham
Toast the slices of bread (best are pan-fried slices). Still hot, rub them with the clove of garlic until they get some of the taste. You also should rub it with half of the tomato. Then it's given a bit of salt, olive oil and finally the slice of ham on top of it.
Patatas Bravas (Brave Potatoes)
- Potatoes
- Oil
- Mellow tomatoes
- Spicy ground red pepper
- Vinegar
- Flour and salt
Potatoes have to be cut into medium pieces with a knife, ad then they have to be deep-fried with lots of oil, keeping the heat low while frying. Once done, potatoes have to be drained off the oil. Then it comes the tomato sauce. Give a spoon of oil in the pan and then fry the tomato, once the skin off and without seeds, smashing it. Once done, give some drops of vinegar, a teaspoon of flour and another teaspoon of spicy ground red pepper and stir it well to mix everything. Season it and pour it over the potatoes.
Torreznos (Pork Skin)
- Some thick bacon slices (one centimetre thick)
- Bread slices
Cut the bacon in small dices and fry them in a pan with a bit of fat, not a lot because the bacon itself has a lot. Once the bacon is out of the pan, the slices of bread come and are fried in the same oil. It has to be served hot.
Source: "El Mundo de las Tapas" Web site.
Paella Recipe
- Serves 6 people
- 1/3 cup of Olive Oil
- 1 Small Onion, minced
- 2-3 cloves of garlic, crushed
- 3-5 tbsps minced fresh parsley
- 1 generous pinch of saffron
- 2 tbsps of chicken bullion
- 3 skinless Chicken Breasts, cut in large chunks
- 2 green peppers, sliced
- 1 red pepper, sliced
- 1 tsp of yellow food coloring (optional -- saffron is very expensive, a pinch of it is all you need for taste but a richer color is desired)
- 8 oz tomatoe sauce
- 1 tsp sugar
- 4 cups of rice
- 7 cups of water
- salt
- 1/2 lb - 1 lb shrimp, leave shell on
- 1 lb scallops
Saute onion, parsley, and garlic in olive oil until the onion begins to become transparent. Add saffron, chicken bullion, chicken, peppers and saute until chicken has become white. Add tomatoe sauce, sugar, food coloring. Stir. Add rice & water and bring to boil. Salt to taste. Boil 5 minutes, stirring occasionally. Add shrimp & scallops, boil an additional 5 minutes, stirring occasionally. Simmer 10 minutes covered, stirring occasionally. If the rice appears to be getting too dry during the last 10 minutes, add more water. If the rice is too wet at the end of the 10 minutes, uncover and evaporate unwanted liquid.
Source: "Favorite Food Recipes from Spain" Web site.
Gazpacho Soup
Gazpacho would not exist if the Spanish explores introduced tomatoes to the Spaniards. The secret of good gazpacho rests in the tomatoes. Prepare this dish only in tomato season and choose the reddest, juiciest, ripest tomatoes.
Ingredients:
- 4 large red ripe tomatoes, peeled* and seeded
- 1 medium cucumber, peeled
- 2 cups tomato juice
- 1/2 medium red onion, cut into chunks
- 1/2 yellow or green bell pepper, cored and seeded into chunks
- 3-4 garlic cloves, halved
- 2 tablespoons olive oil
- 2 tablespoons balsamic vinegar or red wine vinegar
- l/4 teaspoon ground cumin
- l/2 teaspoon half salt, half salt-substitute mixture
- Few dashes of Tabasco sauce
- 1 medium ripe avocado, peeled and cubed
- 2 lemons, quartered
- l/2 cup diced red onion
- l/2 cup chopped fresh Italian parsley
- 8 slices of French bread
Preparation:
- Puree tomatoes, cucumber, tomato juice, onion, bell pepper, and garlic in blender. Strain in a fine sieve forcing liquid into a medium bowl; discard seeds and peel left in strainer.
- Stir in olive oil, vinegar, cumin, salt, and Tabasco. Chill for 2 to 3 hours.
- Garnish with side bowls of avocado, lemon wedges, onion, and parsley. Serve with 8 slices toasted French bread.
*To peel tomatoes, gently scorch tomato skin over stove burner until it blisters then immediately wrap tomatoes in a cool damp cloth for a few minutes. the peel will separate easily.
Makes 8 servings
Source: Chef Mom Web Site, submitted by Latina Lite Cooking.
Tortilla de Patatas
If you like the taste of french fries, you'll love the spanish tortilla. When made correctly, the spanish tortilla is a delicious half-inch thick "cake" of fried potatoes mixed with fried eggs and onions. After cooking, the tortilla can be cut into pizza-like triangles to serve 4-6 people, or cut into squares to give a whole group a bite-sized toothpick sample.
Ingredients:
- 1 cup olive oil
- four large potatos (peel and cut into small pieces about 2mm thick)
- salt to taste
- one large onion, thinly sliced
- four large eggs.
Some people add thin slices of red pepper together with the onion.
Heat the oil in a 9-inch skillet, add potato pieces, one slice at a time so that they don't stick. Alternate layers of potato and onion. COOK slowly, medium flame. DO NOT FRY!! Turn occasionally until potatoes are tender, but NOT brown. They must be loose, not "in a cake". Beat eggs in a large bowl with a fork. Salt to taste. Drain potatoes. Add potatoes to beaten eggs, pressing them so that eggs cover them completely. Let sit for 15 minutes. Heat 2 tbsps of the oil in large skillet. Add potato-egg mixture, spreading quickly. Lower the heat to medium-high. Shake pan to prevent sticking (crucial step!!) When potatoes start to brown, put a plate on top skillet and flip to cook other side, adding another tbsp of oil. Brown on the other side. Can flip three or four times for better cooking.
Source: Real Spanish Food Recipes
The Churros Recipe
Here's the ultimate recipe to make your own churros at home, just like they were at the churrería stands. Of course, the difference here is price. Here you can make a whole batch for what is cost for a few. Once you make the churros, you can make the authentic chocolate dip to dunk them in.
Ingredients: (Makes one platefull)
- Vegetable or Olive Oil
- 1 cup water
- 1/2 cup margarine or butter
- 1/4 teaspoon salt
- 1 cup all-purpose flour
- 3 eggs
- 1/4 cup sugar
- 1/4 teaspoon ground cinnamon (optional)
Prepare to fry the churros by heating oil in a pan (1 to 1&1/2 inches) to 360 degrees F. To make churro dough, heat water, margarine and salt to rolling boil in 3-quart saucepan; stir in flour. Stir vigorously over low heat until mixture forms a ball, about 1 minute; remove from heat. Beat eggs all at once; continue beating until smooth and then add to saucepan while stirring mixture.
Spoon mixture into cake decorators' tube with large star tip (like the kind use to decorate cakes). Squeeze 4-inch strips of dough into hot oil. Fry 3 or 4 strips at a time until golden brown, turning once, about 2 minutes on each side. Drain on paper towels. (Mix Sugar and the optional cinnamon); roll churros in sugar or dump the sugar on the pile of churros, like the pros. That churro taste will take you right back to your favorite summer days walking the paseos of Spain.
Note: REAL churros in Spain are made without cinnamon mixed with the sugar, but the cinnamon adds an extra nice flavor.
Source: "Favorite Food Recipes from Spain" Web site.