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I thought my first post should be a recipe to share with you all. It is one of the most popular dishes on my website.
pinch of saffron (azafrán) 1 tsp oregano or thyme (orégano o tomillo) 4 cups fish or vegetable stock (caldo de pescado o verduras) 2 tsp sweet smoked paprika (pimentón dulce ahumado) 1 bay leaf (hoja de laurel) olive oil (aciete de oliva) 1 onion (cebolla) 1 red pepper (pimiento rojo) 3 garlic clove (dientes de ajo) 2 cups of paella rice such as 'bahía-senia' or 'bomba' (arroz bomba o bahía-senia) 1 large tomato (tomate) 1 large fillet of white fish such as haddock or cod (filete de pescado blanco) handful of mussels (puñado de mejillones) handful of clams (puñado de almejas) 4-6 large prawns (langostinos) parsley (perejil) chives (cebollinos) freshly ground black pepper (pimienta recién molida negro) Method for Seafood Paella recipe
Warm the saffron in a medium saucepan for about 30 seconds and then add 4 cups of stock, the paprika and a bay leaf. Simmer very gently.
If using whole prawns, break off the heads, remove the shells and de-vein. Then add the heads to the stock (if using vegetable stock) and put the prawn bodies to one side.
Tip: to prepare whole prawns, just break off the heads by twisting with your hands and then carefully pull the shells away from the belly. Once removed you will notice a thin black line along the prawn, this often contains grit and sand. Run a knife along this line and then remove the vein with the tip of the knife.
Warm two tablespoons of olive oil in a paella pan and then add the very finely chopped onion, pepper, oregano and garlic. Soften for about 7-8 minutes.
Tip: leave some longer strips of pepper for garnishing.
Add the rice and stir well. Then grate the tomato into the rice so the flesh passes through the grater but the skin does not. Continue stirring until the rice starts to dry out. Drain the stock, add half to the rice and simmer for 10 minutes.
Meanwhile, wash your clams and mussels, removing any grit and cutting off the beards. Then, add the clams, mussels and prawns to the pan, pushing down into the rice and then add half of the remaining stock and simmer for about 7 minutes.
Cut the haddock fillet into small portions and fry in a splash of olive oil in a separate hot pan, skin-side down for about 4 minutes until the skin is browned and crisp. Remove and place to one side.
Tip: when crisping the skin of fish, try not to move it while it is cooking as you will damage the skin. After about four minutes on a high heat you should be able to ease a palette knife under the skin and lift.
Add the rest of the stock to the pan and simmer for 5 more minutes and then add the fish pieces, flesh-side down and continue to simmer for a couple more minutes until the liquid is all gone.
At this point you should taste the rice and it should just be cooked. Season with pepper and then remove from the heat, cover with foil and leave to stand for 5 minutes.
Finally garnish with parsley and chives and serve with bread and lemon wedges. This seafood paella recipe is perfect for sharing with friends and family and always raises a smile.
Vinagreta -- Spanish Vinaigrette
This vinaigrette is especially good on hot summer days. Serve with beans (all kinds: garbanzo, broad, white, judiones....), fish or whatever you want!
1 whole fresh tomato
1 hard boiled egg (remove yolk & chop the egg white & yolk separately)
1 shallot (finely chopped)
1 T finely chopped parsley
1/2 c olive oil
1/4 c vinagre de jerez (sherry vinegar: typical of Andalucia; substitute with wine vinegar)
Salt (to taste)
Pepper (to taste)
1. Put the shallots, finely chopped tomato & chopped egg white in a medium size bowl.
2. In a separate bowl whisk the oil & vinegar; add salt and pepper.
3. Add the oil & vinegar to the tomatoes, shallots & chopped egg white.
4. When serving sprinkle with chopped egg yolk & parsley.
More of My Spanish Recipes
Keywords: Easy, Vegetarian, Sauce, Spanish/Portugese
( RG546 )
I tried a recipe out of The good cook, James and Jellies over the weekend. It is a bitter orange, lemon and watermelon Jam. Actually its more like a marmalade. The recipe went together easily, but a curious thing happened while I was cooking it. The recipe said to add 3 cups of sugar for each 4 cups of fruit and simmer slowly for 1 hour. I did that but at the end of the hour, the consistency still seemed thin. My first though was to reduce it further. I pulled some out of the pot to taste and continued to reduce. I never did get to a really jelled consistency, however the taste started to change, it lost the fresh watermelon flavor and took on almost a "tea taste" like the sugars in the watermelon had carmelized. It doesnt taste bad but should I have taken another approach? I'm not familiar enough with sure gel to use it if its not called for in a recipe.
Any help would be appreciated. Its a beautiful jam, I would just like to maintain the fresh watermelon taste and have it thicker.
Hola egulleters! Those of you who know me know that I like to turn my hand at Charcuterie now and then. Nothing is more satisfying than breaking down a whole pig and turning it into delicious cured meats and sausages. I'm quite happy making a wide range of products but there's one thing that I just can't get right. Fresh Spanish cooking chorizo, in particular I want to try and recreate this wonderful stuff from Brindisa http://www.brindisa.com/store/fresh-chorizo-and-morcilla/all-fresh-chorizo-and-morcilla/brindisa-chorizo-picante/
They're wonderfully red, juicy and packed with deep pimenton flavour. Now when I make them I can get the flavour right but the texture is all wrong, very mealy, not at all juicy and the colour loses it's vibrancy too easily. What's the secret to them I wonder? Some kind of additive and/or food colouring?
My recipe sees me mincing 2.3 kg fatty pork shoulder through a fine die, mixing with 80g pimenton, 50g salt, 30g sugar, 35g fresh garlic and stuffing into sheep casings. Here's a photo of them:
I rest them overnight in the fridge before cooking with them. Maybe I should be putting some curing salt in there and hanging them for a couple of days? Does anyone have any experience making this kind of juicy fresh Spanish chorizo or even chistorra?
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