Gambas al Ajillo
Gambas al Ajillo – Sizzling Garlic Shrimp
Gambas al Ajillo are one of Spain’s most popular tapas. The secret to success is very fragrant olive oil that is not too heavy in texture, and a cooking vessel that conducts heat slowly. A cazuela is ideal, but you can also use a deep-cast skillet.
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Posted by Antonio on October 30th, 2007 under Easy Spanish Recipes, Tapas | 2 Comments »Paella Valenciana
Paella Valenciana – Classic Valencian Paella
According to the traditionalists in Valencia, Paella Valenciana, is the only paella dish that can be legitimately called paella. It consists of rice, rabbit (sometimes chicken or duck), snails, green beans, tomatoes, and garlic. A well-prepared paella is one of the world’s greatest dishes. For a simpler version, use only chicken ( 4 or 5 skinless, boneless thighs) and you can also add sauteed pork sausage or chorizo. The snails add a bit of funky authenticity to the dish, but a sprog of rosemary is an acceptable substitute.
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Posted by Antonio on October 28th, 2007 under Easy Spanish Recipes, Paellas | 1 Comment »Arroz Cremoso con Idiazabal
Arroz Cremoso con Idiazabal – Creamy Smoked Cheese Risotto
Spain, like the rest of the world, has eagerly embraced Italian dishes, especially risotto. In the Basque Country, a delicious risotto enriched with the local smoked Idiazabal cheese is one of the favorite restaurant staples. This dish is great as a first course or as a bed for scallops or other fish. If smoked Idiazabal cheese is not available, you can substitute it with another smoked cheese, such as Gouda or mozzarella.
Enjoy this Spanish risotto recipe!
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Posted by Antonio on October 28th, 2007 under Easy Spanish Recipes, Spanish Rice and Pasta | Comment now »Pollo al Ajillo
Pollo al Ajillo – Garlic Chicken
Pollo al Ajillo is most popular in central Spain, and is served best with french fries.
Ingredients:
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Posted by Antonio on October 27th, 2007 under Easy Spanish Recipes, Poultry | Comment now »Let’s have a Tapas party!
Tapas can be as simple as small plates of store-bought olives, anchovies, fried almonds, chorizo slices, and piquillo peppers passed around with pre-dinner drinks. Or they can make up a whole colorful meal or buffet of small dishes. At Spanish bars, tapas are usually served consecutively, each on its own plate, and I always urge my friends to try one tapa after another, rather than mix all the flavors and dishes on one plate.
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Posted by Antonio on October 27th, 2007 under Tapas | 2 Comments »
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