Chilaquiles with Chicken

Watermelon Agua Fresca

Serving 4

Ingredients

• 4 cups pinto beans
• 3 cups chicken broth
• 1 tablespoon olive oil
• 3⁄4 cup onion
• 1 plum tomato, roughly chopped
• 1 medium serrano chili, seeded and minced
• 2 garlic cloves, minced
• 1⁄2 teaspoon dried oregano
• salt & freshly ground black pepper
• 8 corn tortillas
• 2 cups manchego cheese, Swiss or 2 cups monterey jack cheese
• Mexican crema or sour cream, for drizzling
• Instructions
  

Preheat the oven to 180C

Put the drained beans and chicken broth in a large bowl.
In a saute pan, heat the olive oil over medium-high heat. Add the onion, tomato, chile, and garlic. Saute until the onion is soft, about 5 minutes. Rub the oregano, between palms of your hands and sprinkle over the beans. Add salt and pepper, to taste. Add the beans and broth to the pan and simmer for 10 minutes. Cool the beans for about 5 minutes before putting them in the blender. Carefully, pour the mixture into a blender and puree. Return the pureed mixture to the pan and gently reheat over medium-low heat, stirring frequently.
Using tongs, pass the tortillas 1 by 1 through the refried bean sauce until they are somewhat softened and coated on both sides with the sauce. Set aside on a plate. Fill each tortilla with 1/4 cup of shredded cheese. Fold in half and arrange them, overlapping, in a 9 by 13-inch baking dish. Top with an additional 1 to 1 1/2 cups of the bean sauce, just enough to cover the beans but allow the edges of the folded tortillas to show. Bake until cheese is melted about 10 to 15 minutes.
To serve, drizzle with Mexican sour cream lengthwise in a 2-inch thick strip down the center of the dish. Top with 8 overlapping red onion rings.

Shrimp Aguachile

Ingredients

• 1 lb fresh shrimp
• 4 serrano chilies, stemmed and rough chopped
• 5 -6 limes, juiced
• 1⁄3 cup cilantro
• 1 1⁄4 teaspoons salt
• 1⁄2small red onion, finely sliced
• 1⁄3 cucumber
• 1 avocado, sliced
• 8 -10 tostadas

Instructions

Make sure that the shrimp are deveined.

In a blender, add the chilies, lime juice, cilantro, and the first teaspoon of salt. Blend until the chilies are just broken up. Don't worry about making a smooth paste. A few chunks of chili are not a problem.
Cover the shellfish with the blended sauce. Marinate in the refrigerator for 15 - 20 minutes. You will know it's done when the surface of the shellfish begins to turn opaque and white. If the sauce does not completely cover the shellfish, stir the mixture after about 5 minutes to ensure it marinates evenly.
While the shellfish is marinating, peel the cucumber and scrape out the seeds. Cut into 1/2 inch cubes.
To serve Add the cucumber to the bowl of shellfish and toss to combine. Spoon the shellfish, cucumber and sauce into a large flat serving dish. Sprinkle with the remaining 1/4 teaspoon salt. Top with the sliced onions and serve with tostadas and sliced avocados.

Morisqueta con Chorizo

Ingredients

• 4 tablespoons olive oil
• 6 ounces chorizo sausage, skinned (about 3-4 inches long)
• 3 tablespoons white onions, finely chopped
• 1 large tomatoes, finely chopped
• 3 cups cooked white rice
• sea salt, to taste

Instructions

Heat the olive oil in a large frying pan.

Crumble chorizo into the hot oil and cook over low heat, stirring occasionally, until it is well heated through and beginning to fry.
Remove with slotted spoon and set aside.
Drain all but 3 tablespoons of the oil.
Add the onion and sauté for 1 minute or until transparent but not browned.
Add the chopped tomatoes and cook, stirring occasionally, over medium high heat until reduced, about 3 minutes.
Stir in the chorizo and the rice.
Add salt to taste.
Continue to cook, turning the rice over carefully, until the rice is well heated through and all of the flavors are combined.

Chicken Aguascalientes

• 3 lbs chicken, bone in and cut up
• salt and pepper
• 2 tablespoons oil
• 1 onion, thinly sliced
• 1 garlic clove, minced
• 3 medium fresh tomatoes, peeled, seeded, and rough chopped (Caned tomatoes do not work well with this recipe)
• 1 tablespoon lemon juice
• 1 teaspoon sugar
• 1 teaspoon salt
• 1 teaspoon oregano, dried, crushed
• 1⁄8teaspoon cinnamon, ground
• 1⁄8teaspoon clove, ground
• 2 teaspoons cornstarch

Instructions

Sprinkle chicken with salt and pepper.

In 12 inch skillet brown chicken in cooking oil about 15 minutes.
Add onion and garlic; cook 5 minutes more.
Add tomatoes, lemon juice, sugar, salt, oregano, cinnamon, cloves, and 1/2 cup water. Cover; simmer 30 to 35 minutes or till chicken is tender.
Remove chicken to platter, keep warm.
Measure pan juices; add water to make 2 cups. Return to skillet.
Combine cornstarch and 2 tablespoons cold water; add to skillet. Cook and stir till thickened and bubbly.
Spoon some sauce over chicken; pass remainding sauce.

Watermelon Agua Fresca

Ingredients

• 4 cups watermelon, seeded, cubed, divided
• 4 cups water
• 2 tablespoons sugar
• 2 tablespoons fresh lime juice

Instructions

Finely chop two cups of the watermelon, and set aside.
Place remaining two cups watermelon in a blender; process until smooth.
Pour pureed watermelon through a sieve into a pitcher, and discard the solids.
Add water, sugar and lime juice; stir until sugar dissolves.
Stir in chopped watermelon.
Cover and chill at least one hour.

Cape Malay Chicken Curry with Yellow Rice

Crock Pot Leg of Lamb

Curried Eggs

• 2 tablespoons butter
• 2 onions, finely chopped
• 2 1⁄2 teaspoons hot curry powder
• 2 tablespoons cake flour
• 1 teaspoon salt
• fresh ground black pepper
• 1 tablespoon sugar
• 1 tablespoon apple cider vinegar
• 1 1⁄2 cups water
• 6 hard-boiled eggs, shelled and halved

Instructions

Heat butter in a saucepan and saute onions gently until just browned.

Remove from heat. In a small bowl, mix curry powder, flour, salt, pepper and sugar into the vinegar. Incorporate curry mixture into onions and stir, slowly adding the water.
Simmer continuously for 10-15 minutes.
Taste for seasoning and adjust accordingly. Arrange halved eggs on a warm dish, and spoon on the curry sauce.

wwwo.food.com

Bobotie

• 2 slices white bread, 2 onions, chopped
  
• 25 g butter
  
• 2 garlic cloves, crushed
  
• 1 kg packet lean minced beef
  
• 2 tbsp Madras curry paste
  
• 1 tsp dried mixed herbs
  
• 3 cloves, 5 allspice berries
  
• 2 tbsp peach or mango chutney
  
• 3 tbsp sultana, 6 bay leaves
  

For the topping

• 300 ml full-cream milk
• 2 large eggs

Instructions

Heat oven to 180C/fan 160C/gas 4. Pour cold water over the bread and set aside to soak.

Meanwhile, fry the onions in the butter, stirring regularly for 10 mins until they are soft and starting to colour. Add the garlic and beef and stir well, crushing the mince into fine grains until it changes colour. Stir in the curry paste, herbs, spices, chutney, sultanas and 2 of the bay leaves with 1 tsp salt and plenty of ground black pepper.

Cover and simmer for 10 mins. Squeeze the water from the bread, then beat into the meat mixture until well blended. Tip into an oval ovenproof dish (23 x 33cm and about 5-6cm deep). Press the mixture down well and smooth the top. You can make this and chill 1 day ahead.
For the topping, beat the milk and eggs with seasoning, then pour over the meat. Top with the remaining bay leaves and bake for 35-40 mins until the topping is set and starting to turn golden.

source: www.bbcgoodfood.com

Spicy Lentils

• 2 cups orange lentils
• 1⁄2 teaspoon salt
• 1⁄4 cup vegetable oil
• 1 large sweet onion, chopped
• 1 inch piece fresh ginger, grated
• 3 garlic cloves, crushed
• 1 teaspoon coriander powder
• 1 teaspoon turmeric
• 1 teaspoon cumin seed, crushed
• 1 teaspoon cardamom seed, crushed
• 1⁄4 teaspoon ground cinnamon
• 1⁄2teaspoon cayenne pepper
• 1 cup fresh tomato, diced peeled

Instructions

Dissolve salt in enough boiling water to cover lentils. Add lentils.

and cook until tender about 20 minutes. Drain and mash with potato masher.
Heat oil in a pan and fry onions and garlic until onions are golden.
Add remaining ingredients and simmer for a few minutes. Stir in lentils and heat until thick. Serve hot.

source: www.food.com

DID YOU KNOW?

In the 17th century, the Dutch and French landed and settled in Cape Town, bringing slaves from Indonesia, India and Malaysia, along with their spices and traditional cooking methods. When combined with local produce, the aromatic spices such as cinnamon, saffron, turmeric and chilli created fragrant curries and stews, which are still popular in the area today. 

Chutney Chicken

• 12 chicken thighs
• 1(12 ounce) jar hot chutney
• 1(1 ounce) package dry onion soup mix

Instructions

Preheat oven to 190 C.

In a medium bowl, combine chutney and dry soup mix. Mix together. Season chicken pieces with salt and pepper to taste.
Place seasoned chicken pieces in a 9x13 inch baking dish and pour chutney mixture over chicken.
Bake in the preheated oven for 45 to 60 minutes, or until chutney sauce has turned brown and crunchy.

wwwo.food.com

Malva Pudding

• 2 large eggs
• 1 tablespoon apricot jam
• 150 g all-purpose flour
• 1 teaspoon baking soda
• 1⁄2 teaspoon salt
• 1 tablespoon butter (a generous tablespoon)
• 1 teaspoon vinegar
• 1⁄3 cup milk

For the sauce

• 200 ml fresh cream
• 100 g  butter
• 90 - 150 g sugar 
• 90 ml hot water 
• 2 teaspoons vanilla essence

Instructions

Heat oven to 180C/fan 160C/gas 4. Pour cold water over the bread and set aside to soak.

Meanwhile, fry the onions in the butter, stirring regularly for 10 mins until they are soft and starting to colour. Add the garlic and beef and stir well, crushing the mince into fine grains until it changes colour. Stir in the curry paste, herbs, spices, chutney, sultanas and 2 of the bay leaves with 1 tsp salt and plenty of ground black pepper.

Cover and simmer for 10 mins. Squeeze the water from the bread, then beat into the meat mixture until well blended. Tip into an oval ovenproof dish (23 x 33cm and about 5-6cm deep). Press the mixture down well and smooth the top. You can make this and chill 1 day ahead.
For the topping, beat the milk and eggs with seasoning, then pour over the meat. Top with the remaining bay leaves and bake for 35-40 mins until the topping is set and starting to turn golden.                     source: www.food.com

Milk Tart

Ingredients

For the Crust

• 5 ounces butter, room temperature
• 1⁄2 cup sugar
• 2 eggs
• 2 1⁄4 cups flour
• 2 teaspoons baking powder
• 1 pinch salt

For the Filling

• 4 1⁄2 cups milk
• 3 tablespoons butter
• 3 tablespoons flour
• 3 tablespoons cornstarch
• 3⁄4 cup sugar
• 3 eggs
• 1 tablespoon vanilla
• 1 teaspoon cinnamon
• 2 tablespoons sugar

Instructions

Preheat oven to 200 C.

For crust: Cream butter and sugar.
Add eggs, then flour, salt and baking powder.
Using ½ of dough, press into pie plate.
Repeat with other half of dough in other pie plate.
Prick all over with fork and bake for 10 minutes.
No further baking is required.
For filling: Heat milk and melt butter in it. Allow to cool 10 minutes before proceeding with recipe.
Beat eggs with flour, cornstarch, sugar and vanilla. With a ladle, slowly dribble in some of the hot milk mixture while whisking eggs continuously, to temper the eggs and bring them up in temperature. Add all the milk mixture in this way, never forgetting to whisk.
Pour the custard back into the pot and cook, whisking constantly, until custard thickens, about 8 minutes.
Pour into baked shells and sprinkle with cinnamon and sugar.
Allow to cool completely, and refrigerate.

source: www.food.com

Caramel Bananas

Almejas con Puré de Perejil (Clams in parsley sauce)

Ingredients

• 1 bunch fresh parsley, stems trimmed
• 1 teaspoon minced garlic
• 12-18 little neck clams
• 2 tablespoons extra-virgin olive oil
• 2 ounces dry white wine

Instructions

Put the parsley and garlic in a blender. Add ¼ cup of water and puree. Strain the mixture through a fine mesh sieve, pushing on the puree with the back of a wooden spoon to release all the liquid.

Heat the olive oil in a shallow pot over medium heat. Add the clams and cover the pot. Once the pot begins to steam, carefully remove the lid and pour in the white wine. Cover the pot again and let the wine reduce, about 1 minute. Begin to remove the clams as they open and set them in a serving bowl. Discard any clams that do not open. Once the clams are removed, add the parsley puree to the clam juices in the pot. Stir until well combined, then pour the sauce over the clams and serve immediately.

source: www.joseandres.com

Champiñones al Ajillo (Garlic mushrooms)

Servings 4
Ingredients

Merluza al Pimentón. (Paprika hake)

Servings 4
Ingredients

• 1 Kg. hake (or sea bream)
• 1/2 cup flour for breading fish
• 3-4 cloves garlic  & 1 bay leaf
• 1 lemon for juice
• 3-4 sprigs flat-leaf (Italian) parsley
• olive oil for frying
• 54 cc. white vinegar
• salt (to taste)
• 1 tbsp. pimentón (Spanish paprika)

Instructions

While  the fish is browning, peel and slice garlic cloves. Cut lemon in half and squeeze juice into a cup. Finely chop parsley sprigs.

Pour vinegar into a measuring cup and mix in the Spanish paprika. Pour a few tablespoons of olive oil into a clean frying pan. Heat on low. When the oil is warm, add the garlic slices, bay leaf, and paprika with vinegar and mix well. Pour in 1/2 the lemon juice and taste. Adjust salt and add more lemon juice according to your taste.

Place the fried fish into the frying pan and cook with sauce on medium-low for about 10 minutes.
Carefully remove fish from pan and plate. Spoon paprika sauce over top of fish. Garnish with chopped parsley on top. 

source: www.thespruceeats.com

Filete de Cerdo ibérico con Salsa Pedro Ximénez (Iberico pork fillet with Pedro Ximenez sauce)

Servings 2
Ingredients

• 1 whole iberico pork fillet  (400-500 g)
• 2 garlic cloves, slightly crushed with the skins on
• A small bunch of fresh thyme
• 1 tbsp olive oil
• 3 tbsp unsalted butter
• Salt and pepper
• For the Pedro Ximenez sauce:
• 2 banana shallots, finely chopped
• 2 sprigs of fresh thyme, picked and finely chopped
• 100 ml Pedro Ximenez sherry
• 200 ml chicken stock

Instructions

Pre-heat your oven to 200°C/400°F/Gas Mark 6 for 30 minutes.

Rub the iberico pork fillet with one tbsp of the oil, add some seasoning, then seal the outside of the meat all over in a hot frying pan until brown on all sides. Add the garlic cloves, fresh thyme and one tablespoon of butter and spoon the foaming butter all over the pork fillet until it is nicely coated. Place the pork in the oven and cook for 8 mins, basting the pork again halfway through. Remove from the oven, place the pork fillet, garlic and herbs in a warm plate, cover with foil and rest for 5 minutes.
Make the Pedro Ximenez sauce: use the same pan you have cooked the pork in but drain the cooking oil and let the pan cool down before you handle it. Add one tablespoon of butter and fry the chopped shallots and thyme gently, making sure you scrape all the caramelisation from cooking pork which is stuck to the pan. Add the Pedro Ximenez sherry, bring to the boil and reduce by half. Add the chicken stock and reduce by half again until the sauce is nice and syrupy. Check for seasoning and on a low heat, add the last tablespoon of butter mixing well until you have a glossy sauce. Do not boil the sauce after this or the butter will split.
To serve, slice your pork fillet and place on a warm plate, spooning the Pedro Ximenez sauce and serving with your choice of vegetables and potatoes.

source: www.bascofinefoods.com

• 8 medium size white mushrooms
  
• 8 slices of ibérico ham
  
• 4 slices of baguette bread, cut at an angle
  
• 1 garlic clove, finely chopped
  
• 1 tbsp flat leaf parsley, finely chopped
  
• 4 tbsp of olive oil
  
• Sherry vinegar
  
• Salt to taste

Instructions

Heat a medium size frying pan, add the oil and cook the mushrooms on a moderate heat to brown them on both sides for 2 minutes. Lower the heat and add the chopped garlic and parsley, season with salt and a good dash of sherry vinegar. Toast the slices of bread under a hot grill.

Assemble the pintxo by placing the slices of ibérico ham onto the bread, topping it with 2 garlic mushrooms stacked on top of each other and secured with a toothpick. Place them on a tray or wooden board and spoon some of the garlic, parsley and vinegar oil

source: www.bascofinefoods.com

Patatas a la Riojana (Potatoes Rioja-Style with Chorizo)

Ingredients

• 2 tablespoons extra virgin olive oil
• 8 garlic cloves peeled and chopped
• 1 onion about 1 cup, peeled and finely chopped
• 400 g. Spanish chorizo cut into slices
• 1 kg new potatoes peeled and cut 
• 1 teaspoon pimentón (Spanish sweet paprika)
• 100 ml. of white wine
• salt (to taste) & 2 bay leaf

Instructions

In a large pan, drizzle the olive oil over low heat. Ad the garlic and cook until just fragrant, 30 seconds to 1 minute. Stir in the onions and cook, stirring occasionally, until softened and caramelized to a golden color, about 20 minutes. Add the chorizo pieces and cook until browned, about 2 minutes. Add the pimentón, stir and add the wine. Add the potatoes and gently toss to coat in the oil. Cook, gently stirring occasionally, for 10 minutes.

Add water, just enough to cover the potatoes, salt, and bay leaf. Bring the mixture to a boil, then reduce heat to medium low and simmer for about 20 minutes, until the potatoes are tender and the water has reduced by half into a thick stew.

Albóndigas en Salsa de Almendras (Meatballs in almond sauce)

Servings 30 medium meatballs
Ingredients

• 500 g of ground pork
• 500 g of ground beef
• 3 eggs
• 2 garlic cloves, minced
• Parsley, minced
• ¼ cup breadcrumbs
• Flour
• Salt, Pepper
• Olive oil for frying

For the Sauce

• ¼ cup olive oil
• 3 whole garlic cloves
• 4 slices of white bread, crusts removed and cut into quarters
• ⅔ cup white wine
• A pinch of saffron threads (add this to the white wine while preparing the rest of the recipe)
• ⅔ cup chicken stock
• ½ cup raw almonds

Instructions

Making the ground meat mixture: In a large bowl, combine the eggs, 2 minced garlic cloves, a handful of minced parsley, salt, pepper, and breadcrumbs. Add more breadcrumbs if necessary to be able to form the meatballs.

Roll the meat mixture into medium sized balls, and dredge in flour. Fry in hot olive oil. They should still be pink on the inside, as they'll continue to cook in the almond sauce.
To make the almond sauce, add about ¼ cup olive oil to a frying pan and sauté the 3 whole garlic cloves over medium heat. Take them out as soon as they're golden, and add them to a food processor.
In the same oil, fry the raw almonds until just golden-- don't let them burn! Add them to the food processor.
In the same oil, turn up the heat and fry the slices of white bread (making croutons). Remove and add to the food processor.
Add the liquids (chicken stock and saffron-infused white wine) to the food processor, and blend for a minute or so (until smooth but not a complete purée).
Cover the meatballs with the sauce, and cook for about 20 minutes over a very low heat. If the sauce is too thick, add a bit of water. Taste, adjust the salt and pepper.

source: www.spanishsabores.com

• 4 tbsp of extra virgin olive oil
• 2 garlic cloves, finely chopped
• 3 plums tomatoes, grated
• 1 tsp of sweet smoked paprika
• A good pinch of saffron threads
• 2 free-range chicken breasts, chopped into small pieces
• 150 g chorizo
• 200 g frozen peas
• 300 g bomba or long grain rice
• 800 ml of hot chicken stock, fresh or made from a stock cube
• Salt

Instructions

In a medium size paella pan (34cm diameter) or a large shallow casserole dish, heat one tablespoon of the oil. Once hot, add the chicken pieces and fry for about 3 minutes until golden brown, remove from the pan and set aside. In the same pan, heat another tablespoon of the oil and fry the chorizo pieces until brown, remove from the pan and set aside. Allow the paella pan to cool down for a couple minutes.

While the pan is cooling down, in a small frying pan, gently toast for 30 seconds the saffron threads, be careful not to burn them. This will release the essential oils within the saffron threads. Pour the threads into a pestle and mortar and pound them until you obtain a fine powder. Pour 2 tablespoons of the hot chicken stock and mix well. The saffron powder will blend better into the hot liquid so when you pour it into the paella rice, the saffron liquid will spread evenly.
Add the remaining olive oil to the paella pan and gently fry the chopped garlic until it starts to jump, add the rice and stir for a few minutes on a gentle heat until the rice is slightly translucent. Add the paprika and stir the rice for 30 seconds, followed by the grated tomato. Once the tomato has cooked into the rice, pour in the hot chicken stock, followed by the saffron infused stock and the fried chicken and chorizo pieces. Season with salt and spread the rice out evenly to cover the bottom of the paella pan.
Bring to the boil. If you have a timer, set it for 20 minutes. The first 5 minutes, cook the paella on a moderate heat until the rice grains begin to rise to the surface of the liquid. Check the stock for seasoning and add some more salt if necessary. Stir the rice again, lower the heat and cook on a simmer for 15 minutes. You can add the frozen peas on the last 5 minutes of cooking.
Turn the heat off, cover the paella pan with a kitchen towel and allow it rest for 5 minutes before serving.

source: www.bascofinefoods.com

Pinchos Morunos

Servings 6
Ingredients

• 1 Kg leg of lamb (chicken or pork) diced 
• 2 tablespoons ground cumin
• 1 tablespoon ground coriander
• 2 tablespoons sweet Spanish paprika
• 2 teaspoons ground turmeric
• 2 teaspoons dried oregano
• 1 teaspoon ground cinnamon
• 2 minced garlic cloves
• 100ml extra virgin olive oil
• Juice of ½ a lemon
• Salt  & Black pepper (to taste)
• Lemon wedges to serve

Instructions

Place the diced lamb, chicken or pork in a large bowl and add the cumin, coriander, paprika, turmeric, oregano, garlic, lemon juice and olive oil. Mix well and season with salt and pepper. Marinade the lamb for at least 6 hours but preferably overnight.

The next day, place the marinated lamb into steel skewers and cook on a hot barbecue for 2 minutes on each side.
Squeeze some lemon juice and serve with some bread and a salad made from feta cheese, baby spinach, pomegranate seeds and fresh mint, dressed with olive oil and sherry vinegar.

source: www.bascofinefoods.com

Espinacas con Garbanzos (Spinach and Chickpeas)

Servings 4
Ingredients

• 500 g. chickpeas
• 300 g. fresh spinach
• 2 thick slices of day old bread with crusts removed and cut into cubes
  
• 15 blanched unsalted Marcona almonds
• ¼ cup tomato sauce
• 3 garlic cloves, chopped
• Extra virgin olive oil
• 2 Tablespoons Sherry vinegar (or red wine vinegar if sherry vinegar is hard to come find)
• 1 teaspoon ground cumin
• Ground cayenne pepper (to taste)
• Salt & Black pepper (to taste)
• Smoked Spanish paprika (dulce o picante)

Coat a large saucepan with extra virgin olive oil (approx. 2 T) and heat to medium high.

Before the oil gets too hot, add the spinach (in batches if necessary).
Sauté the spinach until just wilted and remove to strain in a colander.
Re-coat the pan with olive oil and add in the bread cubes and raw almonds. Fry until the bread and almonds are browned and crispy on each side.
Add the chopped garlic, cumin, cayenne and black pepper and sauté for a couple of minutes, until the garlic is fragrant and turning brown.
Transfer the ingredients to a blender/food processor and add the sherry vinegar.
Blend the ingredients together until you have a thick paste (don't over blend and make it gooey).
Return the paste to the saucepan and add your garbanzo beans and tomato sauce.
Stir gently until the chickpeas are fully coated by the sauce and add a bit of water to thin things out.
Add the spinach and stir gently until it is evenly incorporated and hot.
Season with salt and pepper.
Once plated, drizzle a swirl of extra virgin olive oil on top of each dish, then sprinkle a small amount of smoked Spanish paprika on top.

source: www.spanishsabores.com

Paella Vegetariana (Vegetarian Paella)

Servings 4
Ingredients

• 3 tbsp of extra virgin olive oil
• 1 garlic clove, finely chopped
• 6 spring onions, finely chopped
• 1 large red pepper, core and seeds removed
• 100 g runner beans, finely sliced on an angle
• 12 green asparagus, chopped into small pieces
• 100 g frozen peas
• 1 small can of cannellini beans, drained and rinsed
• 8 small grilled artichokes in oil from a jar, drained and cut into halves
• 400 g paella rice (or long grain)
• 1 teaspoon of Spanish sweet smoked paprika
• ½ teaspoon of saffron threads
• 200 ml tomato sofrito sauce
• 800 ml of hot vegetable stock
• Salt to taste
• Lemon wedges to garnish

Instructions

Pre-heat your oven to 150°C/Gas Mark 5.

To prepare the red pepper, pre-heat the oven grill and cut the peppers in half lengthways. Place both halves on a roasting tin, skin side up and brush with some olive oil and place under the grill and cook until the skins are completely black. Remove from the heat and cover with a tea towel. Once the pepper halves are cooled down, peel the skins off and cut into long strips and set aside.
Prepare the saffron by lightly toasting the threads on a low heat in a dry pan for a couple of minutes. Transfer the threads into a pestle and mortar and lightly crush them. Pour 4 tablespoons of the hot stock and cover to infuse while you make the paella rice.
In a large paella pan (45cm diameter) or a large shallow casserole dish, heat one tablespoon of the oil. Once hot, add the runner beans and green asparagus and fry for about 2 minutes on each side until golden brown, season with salt. Remove from the pan and set aside. Allow the paella pan to cool down for a couple of minutes.
Add the remaining olive oil to the paella pan and gently fry on a low heat the chopped garlic and spring onions until soft, about 3 minutes. Add the paella rice and stir for a few minutes on a gentle heat until the rice is slightly translucent. Add the smoked paprika and stir the rice for 30 seconds, followed by the tomato sofrito sauce. Once the sofrito has cooked into the rice, pour in the hot vegetable stock, followed by the saffron infused stock, frozen peas, red pepper slices and white beans. Season with salt and spread the rice out evenly to cover the bottom of the paella pan.
Bring the paella to the boil. If you have a timer, set it to 17 minutes. The first 5 minutes, cook the paella on a very high heat until the rice rises to the surface. Check the stock for seasoning and add some more salt if necessary, stir the rice, add the grilled artichoke halves, fried runner beans and asparagus and place the pan in the oven. After 12 minutes, remove the pan from the oven.
Allow the paella to rest for 5 minutes before serving garnished with lemon wedges.

source: www.bascofinefoods.com

• 1 bottle of good quality young Rioja
• 100 ml orange liqueur
• 100 ml Spanish brandy
• 100 g caster sugar
• ½ vanilla pod
• 1 cinnamon stick
• 3 fresh peaches, bananas peeled and cut into small quarters
• 1 orange, cut into small pieces
• 1 lemon, cut into small pieces
• 1 lime, cut into small pieces
• 500 ml fresh orange juice
• 500 ml lemonade
• Plenty of ice

Instructions

Start by marinating the peaches and red wine the day before with the sugar, cinnamon stick and vanilla pod. Scrape the seeds of the vanilla pod with the help of a knife and mix well.

The next day, add the orange liqueur and brandy to the red wine mix and stir well. Add the orange, lemon and lime pieces, squeezing the juice out. Finally add the fresh orange juice, lemonade and ice and stir well.
Serve the sangria in a large pitcher or jug with wine or cocktail glasses. Salud!

source: www.bascofinefoods.com

Quesillo Canario (Flan)

Servings 8
Ingredients

• 6 large eggs
• 2 cups of whole milk
• 2 cups of condensed milk
• 1 teaspoon vanilla extract
• Lemon zest from one lemon
• Caramel to coat the pan with

Instructions

Preheat the oven to 350°F (175°C)

Beat the eggs really well, and then beat in the condensed milk and vanilla until combined. Beat in the whole milk.
Add the lemon zest and stir.
Coat a flan pan (any normal baking mold will do) with butter and then with caramel.
Pour in the egg and milk mixture, and place in a water bath (bain marie) for about 35-50 minutes (the time will depend on the pan you are using-- so after about 35 minutes check frequently).
Let the flan cool completely, then flip over onto a serving dish. 

source: www.spanishsabores.com

Muslitos de Pollo al limón y romero (Chicken Drumsticks with lemon and rosemary)

Tortilla de Patatas (Spanish Omelette)

Piononos

Ingredients

Syrup

• 70 g. sugar
• 70 g. water
• a bit of Brandy

Sponge

• 90 g flour
• 4 eggs (medium size)
• a bit of salt
• a spoon of honey
• a tablespoon of sifted flour

Custard (click to watch process)

• 1/2 l milk
  
• 4 egg yolks
  
• 2-3 tablespoons cornstarch
• vanilla
• 150 g. sugar

Almíbar = Syrup / Crema pastelera = Custard Canela = Cinnamon / Enfriar = Cooldown

Instructions

Did you know?  Piononos are named after a 19th century Pope called Pio IX. They are shaped likes papal skullcap. Pionono has its origins in Santa Fe (Granada). A small village famous for being the place where the last Nasrid King of Spain, Boabdil, handed over the keys for the city of Granada to the conquering Christians.