Add another 2 tablespoons oil to the pan and put in the peppers, garlic, tomatoes, and the remaining onion; fry on medium-low heat until everything is soft and broken down, about 15 minutes. Shred the meat and add to the pan to heat through. Add some of the reserved braising liquid if the mixture becomes too dry. Serve with Black Beans and cooked white rice, garnish with cilantro leaves.

Black Beans In A Pressure Cooker:

(Makes: 4 to 6 Servings)

Ingredients:
4 tablespoons extra-virgin olive oil
1 ham hock, about 1 pound
1 medium onion, diced
2 cloves garlic, minced
1 bay leaf
2 cups (about 1 pound) dried black beans, picked over and rinsed
6 cups water
Kosher salt and freshly ground black pepper

Preparation:
In a 6-quart pressure cooker over medium-high heat, pour in 3 tablespoons oil. Add the ham hock and onions and cook until the onions are wilted and the ham hock is lightly browned, about 5 minutes. Throw in the garlic and bay leaf and cook for 1 minute more. Add the beans and give a good stir. Pour in the water; add the remaining tablespoon of oil, 1 tablespoon of salt, and a couple of grindings of pepper.

Following the manufacturer's instructions, cover, lock the lid, and bring to high pressure. Lower heat to maintain pressure and start timing. Cook at high pressure for 25 minutes. Remove from heat and let rest for 5 minutes. Release the steam, again following the manufacturer's directions. If the beans are underdone, simmer them with the lid off until tender. Remove bay leaf and discard. Pick meat from ham hock and add to beans; discard the bone. Taste and adjust seasoning.

Note: The oil prevents the beans from foaming and clogging the steam vent of the pressure cooker.
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Paella 1



Ingredients:
6-8 mussels, fresh
50-100g scampi
1 small cooked lobster
1 small chicken
60ml olive oil
1 clove garlic, skinned and crushed
1 onion, skinned and chopped
1 green pepper, seeded and chopped
4 tomatoes, skinned and chopped
225-350g long grain rice
900ml chicken stock
salt and pepper
little powdered saffron
100g peas

Preparation:
This famous Spanish dish takes its name from the pan in which it is cooked - a shallow oval metal dish with handles at each side. There are few hard-and-fast rules about making a paella, although the following ingredients are traditionally included - chicken, lobster, shellfish of various kinds, onion, green or red peppers and rice. Paella is rather elaborate and somewhat expensive to prepare but it makes an attractive party dish. The quantities given in this recipe would serve at least 8 people.

Shell or drain the mussels and peel the prawns. Remove the lobster meat from the shell and dice it, retaining the claws for decorating. Cut the meat from the chicken into small pieces. Put the oil into a large paella or frying pan and fry the garlic, onion and green pepper for 5 minutes, until soft but not browned. Add the tomatoes and chicken pieces and fry until the chicken is lightly browned. Stir in the rice, most of the stock, the seasoning and saffron (blended with a little of the stock). Bring to the boil, then reduce the heat and simmer for about 20-25 minutes, until the chicken is tender and the rice just cooked.

Stir in the mussels, prawns, lobster meat and peas and simmer for a final 5-10 minutes, until heated trough. Serve garnished with a few extra strips of green pepper or pimento and the lobster claws. Mussels in their shells can also be used as a garnish.
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Paella 2



Prep Time: 25 minutes
Cook Time: 15 minutes
Makes: 6 Servings

1/2 pound chicken tenders, cut into quarters
1/2 pound jumbo shrimp, peeled and deveined
1/2 pound jumbo sea scallops, fresh
1/2 pound fresh fish, cut into 1-inch chunks
4 teaspoons Creole seasoning
2 tablespoons extra-virgin olive oil
1 cup chicken stock
2 ounces chorizo, diced
6 fresh mussels
4 tablespoons green peas
4 cups yellow rice, cooked
Fresh cilantro sprigs, for garnish

Season the chicken and seafood with Creole seasoning in separate small bowls and toss to evenly coat. Place the olive oil in a saute pan and heat the oil until hot. Add the chicken and cook it for 30 seconds. Add the fish, scallops, and shrimp and saute the seafood and chicken until partially cooked. Add the chicken stock, chorizo, and the mussels and cook them until the chicken is cooked through, approximately 2 to 3 minutes. Add the green peas and cooked hot yellow rice and stir the ingredients to evenly mix. Continue to cook and stir the paella until all the chicken stock is absorbed into the rice. Place it on a serving platter and garnish paella with fresh cilantro sprigs.
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Paella a la Valencia



(Makes: 4 Servings)

Ingredients:
10 Saffron Strands
3 Rashers Back Bacon
175g/6oz Boneless Chicken Breasts
60ml/2fl.oz. Olive Oil
225g/8oz Onions, thinly sliced
1/2 Green Capsicum, (sweet pepper)
1/2 Red Capsicum (sweet Pepper)
2 Garlic Cloves, crushed
4 Tomatoes, chopped
250g/9oz Short Grain Rice
125g/5oz Sea Bass, cut into chunks
250g/9oz Squid
8 Live Mussels
8 Live Clams
200g/7oz Frozen Peas
12 Raw Unpeeled Prawns
3 tbsp Fresh parsley, chopped
600ml/1pt Chicken Stock
3 tbsp Dry White Wine

Preparation:
1. Bring the stock to the boil, stir in the saffron and set aside until needed. Cut the bacon into 12mm/1/2 inch strips and cut the chicken into 2.5cm/1 inch cubes.

2. Heat 1 tablespoon of the olive oil in a large pan, add the bacon and chicken and lightly brown. Remove with a slotted spoon and set aside.

3. Add the remaining oil to the pan, then add the onions, peppers and garlic, and cook over a low heat for 10-15 minutes until they are softened but not coloured.

4. Stir in the tomatoes, bring the mixture to the boil then reduce the heat and simmer for a further 10 minutes, stirring frequently, until some of the liquid from the tomatoes has evaporated and the mixture has thickened slightly.

5. Stir in rice, add the chicken, bacon, stock and salt and bring to the boil. Then reduce the heat , cover the pan with a tight-fitting lid and simmer for 25 minutes without disturbing.

6. Meanwhile, clean the squid and cut pieces. Scrub and debeard the mussels.

7. At the end of the 25 minutes cooking time, add the bass, squid, mussels, clams, wine and peas to the rice and cook for a further 10 minutes, or until the rice has absorbed all the stock and the mussels have all opened (discard any that remain closed). If the mixture sticks to the pan, add a little water.

8. Season with plenty of black pepper, then scatter the whole prawns on top, cover and cook for 3-4 minutes more until all the prawns are heated through.

9. Sprinkle the parsley over the paella and serve immediately.
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Paella Espania



Easy to make and tastes delicious!

Prep Time: 35 minutes
Cook Time: 40 minutes
Makes: 8 to 12 Servings

1frying chicken, cut in 12 pieces
Salt and black pepper, to taste
1 teaspoon dried oregano
1/4 cup olive oil
2 Spanish chorizo sausages
2 garlic cloves, crushed
1/2 Spanish onion, diced
2 ripe tomatoes, peeled,
seeded and finely chopped
Pinch sweet paprika
2 cups Spanish rice,
short to medium grain, like Valencia
2 teaspoons saffron threads
6 cups warm stock or water
2 lobster tails, split
1 pound calamari (squid),
cleaned and cut in rings
1 pound jumbo shrimp
1 dozen mussels, cleaned
1/2 cup sweet peas, frozen and thawed
Lemon wedges
Pimentos, cut in strips

Rinse the chicken pieces and pat dry. Season all over with salt, black pepper, and oregano. Heat the oil in a paella pan or wide skillet. Brown the chicken on all sides, when nearly cooked through, add the chorizo links and brown. Remove the chicken and sausage from the pan. Cut the sausages into slices and set aside. Drain out excess oil but don't clean the pan. Make a sofrito by sauteing the garlic, onion, and tomatoes, cook until the mixture caramelizes a bit and the flavors meld. Season with salt, black pepper, and paprika.

Add the rice, stirring to coat the grains. Steep the saffron in 1/4-cup hot water for 5 minutes then stir it into the rice.

Add the stock/water and simmer for 10 minutes, gently moving the pan around so the rice cooks and absorbs evenly. Do not cover or constantly stir like risotto. Add the shellfish and the reserved chicken and sausage. Simmer, without stirring, until the rice is al dente and the mussels have opened.
(Do not eat any mussels that do not open.)

Scatter the peas on top and continue to cook until the liquid is absorbed. The ideal paella has a toasted rice bottom called socarrat. Allow to rest off the heat for 5 minutes before serving. Garnish with lemon wedges and strips of pimento.
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Paella With Seafood, Chicken & Chorizo



to put together and tastes delicious.

Prep Time: 30 minutes
Cook Time: 1 hour
Makes: 2 to 4 Servings

2 chicken thighs
2 chicken legs
1 teaspoon dried oregano
2 tablespoons sweet paprika
Kosher salt and freshly ground pepper
1/4 cup extra-virgin olive oil
1 Spanish chorizo sausage
4 garlic cloves, crushed
1 Spanish onion, diced
1 (16-ounce) can whole tomatoes,
drained and hand-crushed
1 cup Spanish rice, short to medium grain
1 teaspoon saffron threads
3 cups water, warm
4 jumbo shrimp, peeled with heads and tails on
2 lobster tails, split
6 littleneck clams, scrubbed
or mussels or scallops

1/2 cup sweet peas, frozen and thawed
Fresh flat-leaf parsley leaves, for garnish
Lemon wedges, for serving

Rinse the chicken pieces and pat them dry. Mix the oregano and paprika with some salt and pepper in a small bowl. Rub the spice mixture all over the pieces of chicken; marinate for 30 minutes so the flavor can sink in a bit.

Heat the olive oil in a paella pan or wide shallow skillet over medium-high heat. Place the chicken in the pan, skin-side down and brown on all sides, turning with tongs. Add the chorizo and continue to cook until the oil is a vibrant red color. Remove the chicken and sausage to a platter lined with paper towels.

Return the pan to the stove and lower the heat to medium. Make a sofrito by sauteing the garlic, onion, and tomatoes; cook until the mixture caramelizes a bit and the flavors meld; season with salt and pepper. Fold in the rice, stirring to coat the grains. Stir the saffron into the rice. Pour in the water and simmer for 10 minutes, gently moving the pan around so the rice cooks evenly and absorbs the liquid. Do not cover or constantly stir like risotto.

Add the shrimp, lobster, clams, the reserved chicken, and the chorizo. Give the paella a couple of good stirs to tuck in all the pieces and just let it simmer, without stirring, until the rice is al dente, about 15 minutes. Scatter the peas on top and continue to cook for 5 minutes, until the paella looks fluffy and moist. The ideal paella has a toasted rice bottom called socarrat. Allow to rest, off the heat for 5 minutes, and garnish with parsley. Serve with lemon wedges.
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Pan Roasted Prawns

Prep Time: 15 minutes
Cook Time: 3 minutes
Makes: 6 Servings

2 pounds giant prawns,
with heads and shells on
1/2 cup extra-virgin olive oil
2 teaspoons Spanish paprika
2 garlic cloves, crushed
1/2 lemon, sliced thinly
Sea salt and freshly ground black pepper

Make a quick marinade for the prawns by combining them in a bowl with a healthy drizzle of olive oil, the paprika, crushed garlic, lemon slices, salt, and pepper. Toss the prawns so they are coated with all the good stuff and marinate for 5 minutes to 2 hours in the refrigerator.

Place a large skillet over medium-high heat and coat with a couple of tablespoons of olive oil. When the oil is hot, pull the prawns out of the marinade and toss them into the pan. Saute for 3 minutes on each side until the shells are red and charred.
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Patatas con Chorizo

(Makes: 4 Servings)

Ingredients:
4 tbsp Olive Oil
100g/4oz Chorizo Sausage, chopped
675g/1-1/2lb Potatoes, coarsely chopped
1 Onion, chopped
1 Red Capsicum (Sweet Pepper), chopped
350g/12oz Tomatoes, peeled,
seeded and chopped
Water or stock

Preparation:
1. Heat the oi1 in a flameproof casserole until hot. Add the chorizo and fry until the fat runs, stirring from time to time. Remove the chorizo with a slotted spoon and set aside.

2. Reheat the oil then add the potatoes and onion and sauté for 5 minutes, stirring occasionally.

3. Add the capsicum and fry for a further 5 minutes, stirring from time to time, then add tomatoes and return chorizo to pan.

4. Season with salt and pepper and mix well and add enough stock or water to just cover. Simmer for about 15 minutes or until potatoes are tender and most of the liquid has been absorbed. Serve hot.
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Piperade

(Makes: 4 Servings)

Ingredients:
450g/4oz Tomatoes, chopped
2 Green Capsicums,( sweet peppers) deseeded and chopped
1 Fresh Chili, deseeded and thinly sliced
2 Onions, sliced
1 Garlic Clove, crushed
5 tbsp Oil
Salt and Pepper
1/4 teasp Dried Marjoram
8 Eggs

Preparation:
1. Heat the oil in a frying pan, add the onions and garlic and gently fry until golden. Add the capsicums, chilli and tomatoes and cook over a high heat for 5 minutes stirring. Mix in the salt, pepper and marjoram.

2. Reduce the heat and simmer for 30 minutes until reduced to a purée.

3. Lightly beat the eggs in a bowl and season with salt and pepper. Increase the heat and pour in the egg mixture. Cook, stirring, over a high heat for 3 minutes until creamy. Serve immediately.
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Pisto

(Makes: 4 Servings)

Ingredients:
1 large Onion, chopped
1 Large Green Capsicum (Sweet pepper),
deseeded and diced
1 Large Red Capsicum (Sweet pepper),
deseeded and diced
4 Courgettes (zucchini), quartered then sliced
1 Tomato, chopped
1 Garlic Clove, chopped
5 Tablespoons Olive Oil
Salt and pepper
Paprika

Preparation:
1. Heat the oil in a saucepan, add the onion and garlic and fry until soft and transparent.

2. Add the peppers, courgette and tomato, season with salt, pepper and paprika, bring to bubbling.

3. Reduce the heat, cover and simmer for 15-20 minutes or until all vegetables are very soft, adding a little more water if necessary although it shouldn't have too much liquid by the end of the cooking time. Serve hot.
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Pisto a la Bilbaina

(Makes: 4 Servings)

Ingredients:
6 tbsp Olive Oil
2 Onions, finely chopped
4 Green Capsicums (Sweet pepper), deseeded and chopped
450g/1lb Tomatoes, peeled and chopped
450g/1lb Courgettes, chopped
2 Potatoes, peeled and diced
4 Eggs
Salt
Fried Bread to serve

Preparation:
1. Heat 3 tablespoons of olive oil in a large frying pan over a medium heat, and add the onions and green peppers and sauté for about 3 minutes.

2. Add the chopped tomato and the courgette, turn to coat well and sauté gently for 10 minutes, stirring from time to time.

3. Meanwhile, in a separate frying pan, fry the potatoes in the remaining oil until golden brown.

4. Add the potatoes to the pisto, mix well and continue to cook for a further 10 minutes or until tender, stirring from time to time.

5. In a mixing bowl, beat the eggs and mix with the vegetables, seasoning with salt. Stir in well and serve surrounded by pieces of fried bread.
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Pollo a la Campesina

(Makes: 4 Servings)

Ingredients:
450g/1lb Tomatoes, blanched and peeled
2 large Red Capsicum (sweet peppers)
4 Chicken Joints. halved
3 teasp Olive Oil
Salt
*Black Pepper
*1 teasp Paprika
*2 small, dried Chili Peppers
*1 teasp Dried Thyme or
3 sprigs fresh Thyme
*1 Bay Leaf
4 Garlic Cloves, crushed
240ml/8fl.oz. Dry White Wine
4 tbsp Pimento-stuffed Olives

Preparation:
1. Preheat the oven to 180C, 350F Gas Mark 4. Cut the tomatoes into eighths and cut the flesh of the peppers into strips.

2. Heat the oil in a large flameproof casserole until very hot, add the chicken pieces and brown on all sides over medium-high heat.

3. Add the black pepper, paprika, chili pepper thyme, bay leaf, (or contents of the Cuisine Select pack, garlic, wine, tomatoes, and peppers. Season with salt, stir well then cover and transfer to the oven. Cook for 45 minutes.

4. Slice the olives and stir into the casserole. Return to the oven and cook for a further 10 minutes. Serve hot.
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Potato & Mussel Soup

(Makes: 6 Servings)

Ingredients:
1kg/2.2lb fresh Mussels,
scrubbed and de-bearded
150ml/5fl.oz Dry White Wine
3 tbsp Olive Oil
1 Onion, finely chopped
450g/1lb Potatoes, peeled and cubed
2 Bay Leaves
½ teasp Saffron threads, crushed
1L/40fl.oz. Fresh Fish Stock
Salt and Black Pepper
Freshly chopped Parsley

Preparation:
1. Place the mussels and wine in a large saucepan, making sure all the mussels and tightly closed: discard any which will not close when given a firm tap with a metal spoon. Cover and place over a high heat until the liquid begins to boil.

2. Continue to cook, shaking the pan from time to time, until the mussels open. This will take just a few minutes, then strain through a large sieve over a bowl so you catch the cooking liquor. Discard any mussels that remain closed. Set the mussels and cooking liquor aside.

3. Heat the oil in a medium sized saucepan, add the onion and potato cubes and cook over a gentle heat for about 5 minutes.

4. Strain the mussel cooking liquor through a very fine sieve over the potato and onion. Add the bay leaves and stock and bring the soup to boiling. Reduce the heat, stir in the saffron and simmer very gently for 15-20 minutes.

5. Meanwhile, remove the mussels from their shells and set aside.

6. Once the potatoes are very tender, discard the bay leaves, allow to cool slightly then transfer to a liquidiser and process until very smooth.

7. Return to the pan, stir in the mussels and reheat gently checking the seasoning.

8. To serve - transfer to a soup tureen or individual soup plates or bowls and garnish with the chopped parsley. Serve immediately.
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Puebla Chicken & Potato Stew
(Tinga Poblana de Pollo y Papas)

This spicy recipe is a real homestyle meal and goes wonderful with rice.
If you want less heat, reduce the amount of the chipotle.

Prep Time: 10 minutes
Cook Time: 35 minutes
Makes: 4 Servings

2 pounds chicken thighs
(with skin and bone)
6 cups water
1 large white onion, quartered
2 teaspoons salt
2 garlic cloves, unpeeled
1 (14-ounce) can whole tomatoes in juice
4 teaspoons chopped canned chipotle chiles in adobo
1 teaspoon dried oregano (preferably Mexican)
1 (1 1/2-ounce) link dried Spanish chorizo
(spicy cured pork sausage), finely chopped
1 tablespoon vegetable oil
1 pound boiling potatoes
2 ounces crumbled queso fresco, ricotta salata,
or farmer cheese (1/2 cup)
Accompaniments: avocado slices; warm corn tortillas

Bring chicken, water, 2 onion quarters, and 1 teaspoon salt to a boil, covered, in a 4 to 5-quart pot over moderately high heat. Boil 10 minutes, then remove from heat and let stand, covered, until chicken is just cooked through, about 10 minutes. Transfer chicken to a plate, reserving broth with onion. When cool enough to handle, coarsely shred chicken, discarding skin and bones.

While chicken is cooking, heat a dry well-seasoned small cast iron skillet over moderate heat until hot, then brown garlic and remaining 2 onion quarters on all sides, turning with tongs, about 5 minutes. Peel garlic and transfer with onion to a blender. Add tomatoes with juice, chiles, and oregano, then puree until smooth.

Cook chorizo in oil in a 12-inch heavy skillet over moderately high heat, stirring, until fat is rendered, about 2 minutes. Carefully add puree (it will splatter and steam) and cook, stirring frequently, until thick, about 10 minutes.

Peel potatoes and cut into 3/4-inch pieces, then add to reserved broth with remaining teaspoon salt. Simmer, covered, stirring occasionally, until potatoes are almost tender, about 10 minutes.

Add potatoes and onions to chorizo mixture along with 2 cups broth (save remainder for another use). Stir in chicken and simmer 10 minutes. Serve sprinkled with cheese.

Garnish with avocado slices and warm corn tortillas, if desired.
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Rajas con Queso

This recipe is very rich and perfect served
with Spanish rice or warm tortillas.

Prep Time: 5 minutes
Cook Time: 10 minutes

5 or 6 fresh poblano chiles
3 tablespoons corn oil
2 large onions, halved and
sliced about 1/4-inch thick
1 (16-ounce) container sour cream
Chicken bouillon granules, to taste
1 1/2 cups oaxaca or mozzarella cheese,
cut in small cubes

Roast the chilies over an open flame or on a griddle until blackened but not charred. Wrap the chilies in a towel and place them in a plastic bag for about 10 minutes. Remove the chilies and with the help of a kitchen towel rub the skins off. The chilies should be firm. Cut them in 1/2-inch strips discarding all the seeds and the ribs. Do not rinse them.

Heat the oil in a large pan over medium heat. Add the chilies and the onions at the same time. Stir often. When everything is soft add all the sour cream and the chicken bouillon granules to taste. When the cream is hot turn off the burner and add the cheese. Cover immediately. Enjoy with warm tortillas and white rice.
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Rice With Chicken
(Arroz con Pollo)



This recipe is delicious and easy to make.

Prep Time: 25 minutes
Cook Time: 55 minutes
Makes: 4 Servings

1 (3 pound) chicken cut
into 8 pieces, skin removed
Salt and pepper
1 lime, juiced
1/2 cup pure Spanish olive oil
1 onion, small dice
1 green pepper, small dice
1 roasted red pepper, small dice
3 cloves garlic, minced
1 cup prepared tomato sauce
1 teaspoon ground cumin
1 bay leaf
1/2 cup dry white wine
12 ounces beer
1/2 cup sherry
3 cups chicken stock
1 1/2 cups Valencia rice,
soaked in cold water for 1 hour
5 saffron threads
1 cup frozen sweet peas

Preheat oven to 350 degrees F.

Season the chicken with salt, pepper, and lime juice. In a large casserole or dutch oven, heat the olive oil. Brown the chicken, remove the chicken from the pan, and set aside.

Add the onions, peppers, and garlic to the casserole. Cook until translucent. Add the tomato sauce, cumin, and bay leaf; cook for another 5 minutes. Add the chicken, wine, beer, and sherry, and cook for 5 to 8 minutes. Add the stock, bring to a boil, and adjust the seasoning. Add the drained rice and the saffron.

Bring the mixture to a boil, cover, and cook in the oven for 20 minutes.

Remove the rice from the oven and add the peas, fluffing the rice and mixing in the peas at the same time. Serve hot.
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Salpicón

(Makes: 15 Servings)

3 pounds brisket
2 onions, 1 halved, 1 chopped
1 large carrot, quartered
1 stalk celery, quartered
2 cloves garlic
1 cup chopped fresh cilantro
1 12-ounce can whole tomatoes
Salt and pepper to taste
1 large tomato, chopped
1 4-ounce can chile chipotle,
drained and chopped (reserve liquid)
¼ cup light olive oil
¼ cup vinegar
½ pound Monterey Jack cheese,
cut in ¼-inch cubes
2 large avocados, sliced lenght-wise
Oven: 325 degrees

Place brisket in heavy pot and cover with water. Add halved onion, carrot, celery, garlic, ½ cup chopped cilantr, canned tomatoes, salt and pepper. Cover and cook in oven approximately 4 hours until very tender, Remove from liquid, cool slightly and shred thoroughly with a fork. In large bowl, combine shredded beef, chopped onion, chopped tomato, remaining cilantro, chile chipotle, and liquid to taste, oil, vinegar, salt and pepper. Let coolin refrigerator at least 4 hours. Before serving, toss with cheese and turn into a decorative bowl. Garnish with sliced avocado. Serve with warm corn or flour tortillas, pinto beans and guacamole or tossed green salad. For spicier flavor, use more chile chipotle or pickled jalapeÒos or chopped or fresh green chile strips.

» Gringo Salpicon Variation : Use ½ chopped chile chipotle or pickled jalapeÒo and one 4-ounce can chopped green chiles.
» Muy Gringo Salpicon Variation: Omit chile chipotle. Use two 4-ounce cans chopped green chiles.

This authentic Mexican dish gets its unique flavor from the cilantro. Cilantro is fresh coriander, sometimes hard to find but worth the search.
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Seafood Paella

Paella is a typical Spanish dish traditionally featuring saffron flavoured rice and seafood, although it can also be made with chicken or rabbit. Usually it is cooked and served in a "paellera" - a round flat pan with two handles.

(Makes: 6 to 8 Servings)

2 tablespoons of olive oil
2 rashers of bacon
200 grams / 8 oz of fresh firm white fish fillets
12 fresh mussels, 12 raw green prawns and 12 scallops
3 lemons
1 onion
2 to 4 cloves of garlic
2 cups of paella or short grain rice
1 cup of white wine
3 cups of reserved poaching liquid, fish or chicken stock
½ teaspoon of saffron threads
½ teaspoon of chili powder or a few drops of Tabasco sauce to taste
2 teaspoons of smoked paprika plus extra to garnish
2 bay leaves
salt and pepper to taste
½ cup of corn kernels
½ cup of green peas
1 chorizo sausage
15 to 20 cherry tomatoes
fresh chopped parsley

Cut each lemon into 8 wedges. Clean and scrub the mussles, peel and devein the prawns and cut the fish fillets into 4cm (2in) cubes. Gently bring a pan of water to the boil, reduce to a simmer and add a couple of lemon wedges and juice. Now gently poach the seafood in batches for 3 to 4 minutes. Drain the seafood reserving all the liquid and set aside. Discard any mussles or shellfish that haven't opened.

On a clean board slice the onion into thin wedges, lyonaise. Peel and crush the garlic cloves. Slice the bacon into small strips or lardons and put aside, and slice the chorizo sausage into thin slices slightly on the diagonal. Pierce the tomatoes with a skewer twice - this is purely to stop them bursting while cooking. Heat the stock, adding the saffron to release the colour. Heat a large frypan, wok or traditional paellera pan. Add 1 tablespoon of oil and the bacon. Fry the bacon until golden, remove from the pan and set aside. Now add the remaining oil and sauté the onion until transparent without browning. Add the crushed garlic and rice, and stir to coat with the oil. Add the cup of white wine, chili, paprika, bay leaves, salt and pepper and one ladle of the heated stock and saffron. Continue ladling in the stock one ladle at a time stirring and simmering until all the liquid is absorbed and the rice is tender - as you would for a risotto. This takes approximately 35 minutes. Add the corn and peas to gently cook through. Add in the cooked bacon and seafood, stirring through to heat. Now add the sliced Chorizo and cherry tomatoes, continue to heat through stirring gently to combine. Serve with the lemon wedges dotted over the paella and sprinkled with freshly chopped parsley and a little dusting of more smoked paprika if desired.

Paella is really a complete meal in itself, although you may wish to serve it with a fresh green salad and some fresh crusty bread.
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Sherried Mushroom Empanadas



This tasty recipe is a great one to add to your tapas menu! It's not difficult at all, and will give you a satisfying feeling of being a gourmet chef.
The puff pastry is also very easy to work with
and makes the odds of failing virtually zero!.

Prep Time: 20 minutes
Cook Time: 1 hour 5 minutes
Makes: 8 to 10 Servings

2 medium onions, finely chopped
6 tablespoons unsalted butter
1 1/2 pounds mushrooms, finely chopped
2 small red bell peppers, finely chopped
1 (6-ounce) piece serrano ham
or prosciutto, trimmed and chopped fine
1/3 cup cream Sherry
1/2 cup packed fresh parsley leaves,
washed, spun dry, and minced
3 tablespoons fine dry bread crumbs
Salt and freshly ground black pepper
1 (17 1/4-ounce) package frozen
puff pastry sheets (2 pastry sheets) thawed
Egg wash, made by beating 1 large egg with 1 teaspoon water

In a 12-inch heavy skillet set over moderately low heat, cook onions in butter, stirring occasionally, until softened. Stir in mushrooms and bell peppers and cook over moderate heat, stirring occasionally, until liquid mushrooms give off is evaporated and mixture begins to brown. Add ham and Sherry and cook, stirring, until liquid is evaporated.

In a bowl stir together mushroom mixture, parsley, and bread crumbs. Season with salt and pepper, to taste, and cool, uncovered.

Preheat oven to 400 degrees F.

On a lightly floured surface roll out 1 pastry sheet into a 14 by 10-inch rectangle. Halve rectangle lengthwise with a long sharp knife and spread about half of mushroom filling on 1 half, leaving a 1-inch border all around. Brush edges of mushroom-topped pastry with some egg wash and put remaining pastry half on top of filling. Crimp edges of dough together with fork tines and cut several slits in empanada with small sharp knife. Carefully transfer empanada with 2 spatulas to a large baking sheet, leaving room for second empanada, and brush with some remaining egg wash. Make another empanada in same manner with remaining puff pastry sheet, filling, and egg wash.

Put empanadas in middle of oven and reduce temperature to 375 degrees F. Bake empanadas until golden, about 35 minutes. Empanadas may be made 1 day ahead, cooled completely on a rack, and chilled, wrapped in foil. Reheat empanadas, uncovered, on a baking sheet in a preheated 375 degree F oven until hot, about 6 minutes.

With a serrated knife cut empanadas into 3/4-inch slices.

Wine Suggestions:
Dry Manzanilla; Jerez Region Spanish Cava (Sparkling Wine)
Montecillo Winery Rioja
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Solomillo de Cerdo con Jamón

(Makes: 4-6 Servings)

Ingredients:
1 x 1kg/2.2lb Loin of Pork
Salt and Pepper
1 teasp Sweet Paprika
225g/8oz medium-thick slices of Jamón Serrano (ham)
450g/1lb Button Onions or Shallots, peeled
2 tbsp Olive Oil
7 tbsp dry (fino) Sherry
240ml/8fl.oz. Chicken Stock

Preparation:
1. Preheat the oven to 180C, 350F, Gas Mark 4. Rinse the pork under cold running water and pat dry with kitchen paper.

2. Mix some salt and pepper with the paprika and rub over the outside of the pork.

3. Lay half the ham slices side-by-side to form a long rectangle. Place the pork on top and lay the remaining ham over the meat. Wrap the ham around the meat and secure with kitchen string.

4. In a roasting pan, heat the oil over high heat until very hot then fry the pork joint until browned on all sides.

5. Place the onions or shallots around the meat and continue to fry over a high heat until they begin to brown.

6. Add the sherry and stock then transfer to the oven and roast for about 1 hour, basting the meat from time to time with the pan juices.

7. Remove the meat from the pan, cut into slices, and arrange with the onions on a warmed serving platter. Pour the juices from the pan over the top and serve immediately.
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Spanish Dressing

Ingredients:
2 Hard Boiled Eggs
1 Raw Egg Yolk
8 tbsp Olive Oil
4 tbsp Wine Vinegar
1 teasp Mustard
Salt & Pepper
2 tbsp Fresh Tarragon, chopped
1 tbsp Fresh Parsley, chopped

Preparation:
1. Cut the eggs in half, remove the yolks and press them through a sieve.

2. Mix the sieved yolks with the raw egg yolk, olive oil, wine vinegar and dry mustard. Season with salt and pepper.

3. Finely chop the egg whites and add to the yolk mixture together with the capers, tarragon, and parsley.

4. Refrigerate until ready to serve serving.
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Spanish Rice 1

(Makes: 4 Servings)

Ingredients:
240ml/8fl.oz. Water
1 Green Capsicum (sweet Pepper) chopped
1 Large Onion, chopped
2 Sticks Celery, chopped
½ teasp salt
1 x 400g/14oz Tin Chopped Tomatoes
175g/6oz Long Grain Rice
1 teasp Chili Powder
Black Pepper
Dash Hot Pepper Sauce

Preparation:
1. In a medium saucepan combine water, green pepper, onion, celery, and salt. Bring to the boil then reduce heat, cover and simmer for 5 minutes.

2. Stir in the complete contents of the tin of tomatoes, rice, chili powder, pepper, and hot pepper sauce.

3. Return to the boil, reduce heat, cover and simmer about 20 minutes or till rice is tender and liquid is absorbed.
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Spanish Rice 2

(Makes: 4 to 6 Servings)

1 cup of rice
2 tablespoons bacon grease
1 medium onion, chopped
2 cloves garlic, finely chopped
1 16 ounce can stewed tomatoes
1 teaspoon black pepper
1 teaspoon salt
1 1/2 cups water

Fry rice in bacon grease until browned; add onion and garlic and saute with rice 1 minute. Add remaining ingredients, cover and simmer approximately 20 minutes until tender.
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Spanish Style Beef & Rice



This is a very easy meal to make with
a lot of flavor and absolutely delicious.

Prep Time: 10 minutes
Cook Time: 20 minutes
Makes: 4 Servings

2 cups beef stock
1 3/4 cups water
1 tablespoon butter
2 cups white enriched rice (basmati rice)
1 tablespoon extra-virgin olive oil,
1 turn of the pan
1 2/3 pounds ground sirloin
Salt and pepper
1 large onion, finely chopped
4 cloves garlic, chopped
1 green bell pepper,
seeded and finely chopped or
fire roasted red peppers
1 tablespoon Worcestershire sauce
2 cups tomato sauce
1/4 teaspoon ground cloves
2 teaspoons ground cumin,
1/3 palmful, twice
1/4 cup chopped flat-leaf parsley,
a couple of handfuls
Spicy Chopped Salad with Tortillas, recipe follows

Heat beef stock, water and butter to a full boil. Add rice, reduce heat and cover pot. Cook 20 minutes, until tender and liquids are absorbed.

Heat a large, deep skillet over medium high heat. Add oil and beef and season with salt and pepper. Brown meat, 2 or 3 minutes. Add onion, garlic, bell pepper, Worcestershire. Cook together 5 to 7 minutes, until veggies are just tender. Add tomato sauce, cloves, cumin and parsley. Bring mixture up to a bubble and reduce heat to low.

Combine cooked rice with meat mixture and serve with Spicy Chopped Salad and Taco Dressing, recipe follows. Reserve 1/2 of the beef and rice and freeze for stuffed peppers for another meal. Recipe follows.

* Please note: You can also choose to make the stuffed peppers in their entirety, then freeze and microwave when ready to serve for 12 to 15 minutes on high. Reheat with loose plastic over the dish to keep the peppers from splattering. If you do not have a carousel microwave, rotate peppers once during the reheating of your peppers.

Stuffed Peppers With Beef, Rice, Spinach & Cheese:

Prep Time: 10 minutes
Cooking Time: 15 to 20 minutes
Makes: 4 Servings

4 long, mild to medium chile peppers,
such as moderate heat poblano or mild Italian cubanelle
1 tablespoon extra-virgin olive oil, plus some for drizzling
1 clove garlic, cracked
10 ounces triple washed spinach,
stems removed and coarsely chopped
Salt and pepper
1/2 cup beef broth or chicken broth
3 cups leftover Spanish style beef and rice
1 cup tomato sauce
2 cups shredded Monterey Jack,
smoked cheddar or pepper jack cheese

Preheat a griddle or grill pan. Seed chile peppers. Drizzle peppers with a little oil and grill over medium high to high heat 3 or 4 minutes on each side, until tender. Transfer peppers to a broiler pan or baking sheet, hollow side up.

Place a small skillet on the stove top and add 1 tablespoon, 1 turn of the pan, olive oil and a crushed clove of garlic. Heat over medium flame and add spinach in bunches until it is all wilted and is giving off liquid. Season greens with salt and pepper. Remove spinach and drain. Set aside.

Preheat broiler to high.

Defrost beef and rice in microwave oven. Combine 1/2 cup broth and defrosted rice in the skillet you cooked the spinach in and reheat over medium flame. Add 1 cup tomato sauce and heat through.

Pile spinach and hot beef and tomato rice into peppers, mounding them up in the center of each pepper. Top liberally with grated cheese and melt cheese under broiler 3 to 5 minutes, then serve.

Spicy Chopped Salad With Tortillas:

Prep Time: 10 minutes
Makes: 4 Servings

2 hears romaine lettuce, chopped
3 tablespoons canned or jarred sliced jalapenos, drained
3 tablespoons salad olives, Manzanilla with pimento, drained
1 vine ripe tomato, seeded and chopped
1/2 red onion, chopped
1 cup broken tortilla chips, any variety
2 tablespoons taco sauce
1 lime, juiced
2 tablespoons chopped cilantro or flat-leaf parsley
1/4 cup olive oil, eyeball it
Salt and pepper

Combine salad ingredients in a bowl, toss with tortilla chip pieces. In a second bowl, combine taco sauce, lime juice, cilantro or parsley. Whisk in olive oil in a slow stream until dressing is combined. Toss salad with dressing to combine and coat ingredients evenly, then serve.
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Spanish-Style Chicken with Saffron Rice: Arroz con Pollo

Prep Time: 20 minutes
Cook Time: 40 minutes
Makes: 4 Servings

1 (3 1/2 to 4-pound) chicken, cut into 8 serving pieces
Salt and freshly ground black pepper
1 tablespoon olive oil
1 large onion, chopped
1 large red bell pepper, cut into 1/2-inch pieces
4 garlic cloves, minced
2 teaspoons paprika
2 cups long-grain white rice
1 1/4 cups dry white wine
1 (14-ounce) can diced tomatoes including juice
1 3/4 cups chicken broth
3/4 teaspoon crumbled saffron threads
1 bay leaf (not California)
1 cup frozen peas (not thawed)
1/2 cup pimiento-stuffed green olives, coarsely chopped
Chopped fresh flat-leaf parsley, for garnish

Pat chicken dry and season with salt and pepper. Heat oil in a medium Dutch oven with a tight-fitting lid, over moderately high heat until hot but not smoking, then brown chicken on all sides, about 12 minutes total. Transfer chicken with tongs to a plate.

Pour off all but 2 tablespoons fat from skillet and add onion, bell pepper, and salt to taste. Cook over moderate heat, stirring, until softened, about 7 minutes. Add garlic, paprika, and rice, then cook, stirring, for 1 minute. Add wine and boil, uncovered, for 2 minutes. Stir in tomatoes with juice, chicken broth, saffron, and bay leaf. Nestle chicken in rice, adding any juices from plate.

Cook, covered, over low heat until chicken is cooked through, rice is tender, and most of liquid is absorbed, about 15 minutes. Remove from heat and stir in peas, olives, and salt and pepper to taste. Cover skillet and let stand 10 minutes. Discard bay leaf and serve.
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Spanish Style Paella



Prep Time: 20 minutes
Cook Time: 3 hours 10 minutes
Makes: 8 to 10 Servings

1/2 cup olive oil
8 mild Italian sausages, roughly chopped into 1-inch rounds
1 pound dried sausage, roughly chopped
7 chicken breasts, seasoned to taste with paprika, salt and pepper on both sides,
cut into 1 1/2-inch chunks
20 peeled, iced uncooked shrimp seasoned to taste with paprika, salt and pepper
2 carrots, finely minced
1 onion, finely chopped
2 celery stalks, finely minced
10 cloves garlic, minced
6 cups arborrio rice/risotto
3 cups white wine
Ham hock flavored broth, recipe follows
Freshly ground black pepper
Grey Salt

In a large paella pan over medium heat, add olive oil and then fresh sausage. Saute for about 5 to 8 minutes, or until sausage is well browned. Add chicken and dried sausage to pan and saute 5 to 8 minutes, or until chicken starts to brown. Add the shrimp and saute just until the shrimp begin to turn red and curl, about 2 to 3 minutes. Remove all meats from paella pan, using a slotted spoon, and place them on cookie tray to cool.

In the now empty paella pan, sweat the carrots, onions, and celery for about 15 minutes. Add garlic and saute with vegetables for another 2 minutes. Add the risotto rice, stir and saute until the grains are a pearly white. Add white wine, and allow to cook down until almost completely gone. Then begin to add broth, about 2 ladles at a time, every 7 to 8 minutes unti1 35 to 40 minutes have passed, or until broth is fully incorporated into rice and vegetables and rice is tender but al dente.

Stir meat and seafood back in before serving.

Ham Hock Flavored Broth:

(Makes: 10 to 12 Cups)

6 ham hocks
2 roughly cut onions
1 1/2 cups olive oil
2 carrots, roughly chopped
2 celery stalks, roughly cut
1 bulb garlic
2 tablespoons paprika
2 tablespoons tomato paste
2 (8-ounce) cans tomato puree
2 (32-ounce) cartons chicken stock
2 bay leaves
4 cups water
1 pinch saffron

Preheat a large sauce pot over medium-high heat. Add ham hocks and olive oil. Allow to caramelize, both sides, for about 10 to 20 minutes. Add carrots, onions and celery, stir in thoroughly. Slice bulb of garlic in half. With wooden spoon, push mixture aside to create room at bottom of pot for caramelizing the garlic. Place each side of the garlic into pot, garlic side down. Leave to caramelize for about 10 minutes. Mix in paprika, tomato paste, tomato puree, chicken stock, bay leaves, and water. Allow to simmer for another 45 minutes.

Skim off any fat that has formed and add saffron. Allow to simmer for another 30 minutes. Strain and refrigerate to cool.
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St. George's Cake

(Makes: 1 x 20cm / 8 inch cake)

Ingredients:
6 Eggs, separated
150g/5oz Caster Sugar
200g/7oz Flour

For The Filling:
1 tbsp Cocoa Powder
200g/7oz Softened Butter
275g/10oz Icing Sugar

Preparation:
1. Preheat the oven to 200C, 400F, Gas mark 6 and grease a 20cm/8inch cake tin.

2. Whisk the egg whites with the sugar until stiff. Beat the egg yolks then add to the whites. Add the flour and mix gently. Pour into the tin and bake in the oven for 40 minutes until browned. Remove from the tin and leave to cool on a wire rack.

3. Meanwhile, in a mixing bowl, beat together the cocoa powder, butter and icing sugar.

4. Slice the cake horizontally into three. Spread the bottom layer with half the filling then place the middle layer on top and spread with the remaining filling mixture. Refrigerate until ready to serve.
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Taco Nacho Dip

1 14 oz tin refried beans with Jalapenos
3 Ripe avocados
1 Large clove garlic, minced
3 Tbsp. lemon juice
1/4 Cup spicy salsa
Salt & pepper to taste
1 cup sour cream
1/2 cup mayonaise
1 envelope taco seasoning
1 tomato diced
1 cup sliced blacked olives
1/4 cup pickled jalapenos
1/4 chopped green onions
1 cup shredded Monterey Jack cheese
1 cup shredded Old cheddar cheese
1 bag flour tortilla chips

On a serving platter, spread whole tin of refried beans in a thin layer. Sprinkle 1/2 cup of both cheese on top of refried beans.

Mash avocados, add minced garlic, salsa lemon juice, salt and pepper to tast. Mix well and spread evenly over refried beans and cheese.

Combine Sour cream, mayonaise and taco seasoning. Mix well and spread overtop of avocado mixture. Sprinkle jalapenos, diced tomato, green onion, and black olives evenly over top of sour cream mixture. Top with remaining cheese and refidgerate at least1 hour before serving.

To serve place some tortilla chips around the edge of the platter. Place remaining chips in a serving bowl. Enjoy
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Tortilla Espanola



Ingredients:
6 red potatoes, peeled
1/2 onion (red or white) chopped
3 cloves of garlic chopped (version #1 only)
6 eggs
Olive Oil (enough to cover potatoes)
2 Tablespoons of milk (adds a little fluffiness)
Salt to taste and freshly ground pepper

Preparation:
Version #1 - Cordobesa
Slice potatoes (en rodas, round slices) thinly.
Add olive oil to a deep 10" frying pan, add potatoes, chopped garlic, and white chopped onions.
Make sure there is enough oil to cover potatoes.
Saute uncovered until the potatoes are soft, but not brown. Drain oil.
Save a couple tablespoons, discard the rest.
A little before the potatoes are cooked, mix the eggs and milk.
When potatoes are cooked and drained, add them to the eggs and milk mixture.
Season mixture with a bit of salt.
Heat a 10" non-stick frying and add the two tablespoons of olive oil.
Add the potato and egg mixture and cook on low heat until the egg is set ( fork will come out clean if inserted).
Flip the tortilla using the lid of a large pan:
Place lid over the frying pan; turn pan over;
slide the tortilla cooked side up back onto the frying pan to finish cooking, just a couple of minutes longer. Remove from heat and let tortilla rest for 15 minutes before serving.
May be served warm or at room temperature.
Serve in pie like slices or cut into cubes if serving it to a larger crowd.

Version # 2 - Clasica
Like above but omit the garlic.
For fun, this version was made with red onion, and the potato was cut into small cubes instead of thin slices.
Also the milk was omitted by mistake.

Both were delicious, but the Cordobesa was a bigger hit.
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Whole Milk Flan



Ingredients:
8 eggs
2 1/2 cups of whole milk (or skim milk)
3/4 cup of sugar
1/2 cup of sugar for caramel

Preparation:
Preheat oven to 350 F.

Mix:
eggs, milk, and sugar. Set aside.

Make caramel by putting sugar in a pan on high heat. Keep an eye on it!
Keep shaking the pan as sugar melts into caramel. Careful not to burn it.
Pour melted sugar into bottom of bundt pan. Move pan around to coat entire bottom.
Do it quickly while it's hot or caramel will set and not move after it cools.
It does not have to perfectly cover the bottom. Let caramel cool for 10 minutes.
Pour egg mixture and cook in "Bain Marie" at 350 F for 45 minutes or until an inserted knife comes out clean.
Let cool. Insert a knife around the edges to loosen and invert onto a plate.

Bain Marie = Place cake pan in another bigger pan with water in it,
at least deep enough to cover half way up the cake pan.

For Valencia Version, substitute orange juice for the milk.
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