Seriously Spanish

Spanish Tortilla “Spanish Omelet”

Served with Blonde Sangria

Yields 6-8 servings

 

3 medium potatoes, peeled and thinly sliced

1 medium yellow onion, finely chopped

3-4 large eggs

Salt and pepper to taste

Oil to coat the bottom of pan

Optional additions: red pepper, chorizo, garlic, jalapeños, ect…

 

1. Heat oil in a 9” skillet and add potatoes and onion in alternating layers
2. Cook slowly and do not fry.  Turn potatoes occasionally until they are tender
3. Beat eggs in a large bowl with a fork.  Salt and pepper to taste.
4. Drain potatoes from oil and add potatoes to beaten eggs, pressing them so that eggs cover them completely
5. Let sit for 15 minutes
6. Heat more oil in a large skillet and add potato mixture spreading quickly
7. Shake pan to prevent sticking
8. When potatoes start to brown either flip eggs mixture in pan or use a plate to flip the tortilla to cook the other side
9. Add another tbsp of oil once flipped and brown the other side

10.  Can be flipped 3 or 4 times for better cooking

 

 

Ensalada de Melon Chorizo y Alcachofa (Salad of Cantaloupe, Chorizo, and Artichoke)

Served with Sparkling Sangria

Yields 4 servings

 

1 small cantaloupe

1 16oz can of artichoke hearts

6 oz of chorizo

Handful of cilantro

 

Dressing:

6 tbsp of extra virgin olive oil

2 tsp of red wine vinegar or lemon juice

1 tsp of Dijon mustard

Salt and pepper to taste

 

1. Cut artichokes into quarters and place in a bowl
2. Cut open the cantaloupe and remove the seeds
3. Remove the peel and cut into ½” cubes and add to the bowl
4. Remove the outer casing from the chorizo and cut into ½” pieces and add to the bowl
5. Roughly chop the cilantro and add to the bowl
6. In a smaller bowl add the oil, vinegar, mustard, salt and pepper and stir with whisk
7. Pour over the salad and stir
8. Serve at room temperature or cold

 

 

Gazpacho

Served with Smoky Sangria

Yields 4 servings

 

2.5 pounds of ripe tomatoes, peeled

1 green bell pepper, cut into 8 pieces

2 cloves of garlic, peeled

4 oz white bread crumbs, use day old bread with crusts removed

5 fl oz extra virgin olive oil

2 tbsp sherry vinegar

2 tsp salt

 

Suggested Garnish:

1 small onion finely chopped

1 ripe but firm tomato, peeled and finely chopped

1 green pepper finely chopped

1 diced boiled egg

4 oz day-old bread, diced

 

1. Soak bread crumbs in water, squeeze off any excess water until the bread has a spongy texture
2. Blend all ingredients but the oil in a blender patiently
3. Add oil slowly so that it emulsifies and the mixture thickens and becomes creamy
4. Check seasoning and add more salt or vinegar if needed
5. Pour in a serving bowl or pitcher, cover and leave it in the fridge
6. Just before serving add ice cold water until you obtain the desired consistency
7. Serve gazpacho and let the guests garnish their servings

 

 

Paella

Served with Surfer’s Sangria

Yields 6 servings

 

1 3 pound chicken cut into smaller pieces

2 tsp salt

Fresh ground pepper to taste

½ cup olive oil

1 ½ cups yellow onion, medium dice

¾ cup green bell pepper, medium dice

¾ cup celery, chopped

6 tbsp garlic, minced

1 ½ cup andouille sausage, medium dice

3 cups uncooked rice

1 ½ cups tomatoes, chopped and peeled

1 tbsp Worcestershire sauce

1 tbsp Hot Sauce (I prefer Tapatillo)

4 bay leaves

½ tsp saffron threads

6 cups chicken stock

36 steamer clams

36 mussels, scrubbed and debearded

18 medium shrimp in their shells

 

1. Heat oil in a large deep saucepan over high heat.  Add chicken and sear until brown on all sides, about 4 minutes
2. Add onions, bell peppers, celery, garlic, sausage, and rice and stir fry for 2 minutes.
3. Stir in tomatoes, Worcestershire, hot sauce, bay leaves and saffron and simmer 1 minute
4. Add stock, stir well and bring to a boil
5. Cover and cook for 4 minutes
6. Add clams, cover and cook 4 minutes
7. Add mussels and shrimp, cover, and cook until rice is tender and shellfish are opened, about 3 minutes
8. Discard any mussels or clams that have not opened and remove bay leaves
9. Serve in large shallow bowls and place and empty bowl on the table for shells

 

 

Flan

Served with Peachy Sangria

Yields 6-8 servings

325°

 

1.5 cups sugar

2 tbsp water

½ lemon, juiced and seeded

2 cups heavy cream

1 cinnamon stick

1 vanilla bean, split and scraped

3 large eggs

2 large egg yolks

Pinch of salt

 

*To make caramel have your 2 quart flan mold and a large roasting pan ready

1.  Combine 1 cup of sugar and 2 tbsp of water in a heavy bottomed pot or pan and place over medium-high heat

2.  Cook until sugar begins to melt.  Swirl the pan over the heat until the syrup begins to darken to a medium amber color, about ten minutes

3.  Remove from the heat and immediately add the lemon juice, swirl pan again to combine and pout into flan mold

4.  Tilt the dish so that the caramel evenly coats the bottom and a bit up the sides and place in the roasting pan and set aside

*Keep on hand a pot of hot water for the water bath

1.  Combine cream, cinnamon, and vanilla in a small saucepan over medium-low flame

2.  Bring cream to a brief simmer; never bring to a full boil to prevent it from spilling over

3.  In a large bowl, cream the whole eggs, egg yolks, and the remaining ½ cup sugar; add a pinch of salt

4.  Whisk until the mixture is pale yellow and thick

5.  Temper the egg mixture by gradually whisking in the hot cream mixture; don’t add too quickly or the eggs will cook.

6.  Pass the mixture through a strainer to make sure the flan will be perfectly smooth

7.  Pour the custard into the caramel-coated mold

8.  Pour the hot water around the mold into the roasting pan

9.  Carefully transfer to the middle oven rack and bake 30-45 minutes, until the custard is barely set and just jiggles slightly

10.  Let the flan cool in the water bath and refrigerate for at least 4 hours before serving.

11.  When ready to serve run a knife around the inside of the mold to loosen the plan and place a dessert plate on top of the flan and invert to pop out.