Easy Spanish Recipes

Lentil stew with Dulse seaweed

2011-03-09T09:58:00.000-08:00

A typical Galician dish with a twist

SERVES 4

For the pastry:
400g lentils, ideally Spanish pardina
150g squash
125g pancetta or streaky bacon, finely diced
1 chorizo, finely diced
150g onion, chopped
120g carrots, chopped
25g Dulse seaweed
2l water
600g potatoes, cut into small chunks
2tbsp. olive oil
4 cloves of garlic, chopped

In a large pan over medium heat, place the lentils, squash, pancetta, chorizo, onion, carrots and seaweed and cover with water. After 15m., add the potatoes in small pieces. Allow to boil for another 25m., topping up with more water if necessary. Meanwhile, in a frying pan, fry the garlic in the olive oil until light brown. Move it away from heat, and once cool, scatter over the stew.

Let us know how it goes!!Recipe by Antonio Muinos

Wakame, Kombu & Dulse seaweed empanada with cockles

2011-03-09T09:26:00.000-08:00

A typical Galician dish with a twist

SERVES 4

For the pastry:
900g Wheat Flour
1 tbsp. olive oil
4 potatoes
330ml beer
3 eggs
1 pinch salt

For the filling:
6 onions, chopped
80g. Dried Wakame seaweed, roughly chopped
80g. Dried Kombu seaweed, roughly chopped
80g. Dried Dulse seaweed, roughly chopped
3 cans of natural cockles with Kombu sugar seaweed
1 tbsp. olive oil

Place the seaweed in a bowl of water with a bit of salt. Preheat oven to 200c/ gas 6. Place the flour in a bowl and make a hole in the middle. Add salt, olive oil, been and 2 beaten eggs. Knead the dough until soft and not too sticky, adding more flour if necessary. Cover and leave in a dry, warm place for half an hour. Meanwhile, prepare the filling. Fry the chopped onion until soft, before adding all the seaweed. Cook for a further 15m. and allow to cool before using.

Divide the dough into two parts. Flatten both parts with a rolling pin, placing one in a rectangular oven tray (around 35cm x 20cm). Spread the filling on the dough and place the strained cockles on the top. Put the other part of the dough on top pinch the edges tightly. Beat the remaining egg and brush it over the pie. Prick with a fork so that the air can escape during cooking. Cook for 35-40m. until golden.

Open a glass of Albarino wine and enjoy it!

Recipe by Antonio Muinos

Bream Fish Wrapped in Sea lettuce with potato cream

2011-02-28T10:45:00.001-08:00

Healthy and enjoyable dish

SERVES 4

1 kg. Bream fish
20 grs. Sea Lettuce dried
4 potatoes
100ml. cream
1 tbsp. butter
1 pinch salt
1 pinch black pepper
10grs. Dried tomatoes

Place the Sea lettuce in a bowl of water. Meanwhile Boil the potatoes with a pinch of salt until they are very soft. Stain them well and add the cream, the butter and the black pepper. Blend with mixer until it gets creamy. You can add more cream or milk if needed.

Make 4 fillets from the bream fish with a sharp knife. Clean all bones and salt lightly. Wrap the fillets with the sea lettuce, and previously dried, and fry in a hot griddle for a few minutes. The time depends on the thickness of the fillets but shouldn't be more than 3m. each side.

Serve the potato cream on the dish and place the fillets on the top. Decorate with the chopped dried tomatoes.

Open a glass of Albarino wine and enjoy it!

White Beans with onion chorizo

2011-02-24T08:34:00.000-08:00

Fantastic winter dish that my mother used to make for us in a winter day!

SERVES 4
2 x 720g Spanish White Beans
2 x Onion Chorizo
1 Bay leaf
1/2 Red onion, finely sliced
1 Teaspoon Bittersweet/Hot Smoked Paprika
4 Tablespoons Extra Virgin Olive Oil

Heat the fried pan and fry the slices of the chorizo wihtout any oil. When both sides are getting brown take them out of the pan. Place the White Beans in a saucepan, add the bay leaf and add a bit of water to the them. Bring the white beans slowly to boil, add the fried onion chorizo. Meanwhile, stir-fry the remaining onion, grated. When it is golden brown turn off fired and wait until the bubbles around the onion start to reduce and add the paprika, mix it up. Pour all this into the white beans saucepan, add salt. Cook for another 10 minutes.

Let us know if you like it!!

Pork chops with almonds

2010-09-16T07:41:00.000-07:00

This dish is quick and perfect for any occasion even to be prepared the day before you have people around.

SERVES 4
1.5Kg of pork chop as 1 piece, boneless.
2 Lemons juice
4 Teaspoons of English mustard
150g of Roasted Almonds
150g of mushrooms
25g of butter
Sea Salt and freshly ground black pepper
Aluminium paper

Pealed the almonds,cut them or grain them and mix them with the mustard and the lemon juices. Season the pork and add the mixture to the meat. Wrapped the meat in the aluminium paper and place in the oven for an hour (medium temperature). Open the aluminum paper and grilled the meat to give it some colour. Clean the mushrooms and mixed with butter and lemon. Served them with the pork in either side. Served hot.

Chorizo al vino

2010-07-06T09:12:00.000-07:00

This recipe is one of our customer's favourites and something that i like to cook when i have friends around - I always have chorizos in the cupboard, spicy, mild, onion chorizo and cooking ones.

SERVES 4
1 Chorizo Mild or Picante sliced, not very thin.
1/2 glass of red wine

Heat the fried pan and fry the slices of the chorizo wihtout any oil. When both sides are getting brown, add the wine and bring to the boil for a few seconds. Served hot and enjoy it with a glass of red wine.
If you want you can reduce the wine with a couple of water spoons.

Tomato Salad with Pimenton de la Vera

2010-07-06T08:41:00.000-07:00

This salad is great with grilled fish. Use different coloured tomatoes, which look very pretty and, of course, taste amazing.

SERVES 4
500g Tomatoes, ripe but not soft
1 Garlic clove, finely chopped
1/2 Red onion, finely sliced
1 Teaspoon Bittersweet or Hot Smoked Paprika
4 Tablespoons Extra Virgin Olive Oil
2 Tablespoons Cabernet Sauvignon red wine vinegar
Sea Salt and freshly ground black pepper
1 Oregano sprig, leaves stripped

Slice the tomatoes and arrange the pieces nicely on a plate. Sprinkle the garlic and red onion over the tomatoes. Finish off with some sea salt and pepper and a scattering of oregano leaves. Leave for 5 minutes to let the flavours develop before serving.

Thank you to Spanish chef Jose Pizarro for giving us permission to use his recipe.
Taken from his book 'Pizarro - Seasonal Spanish Food'
Photograph by Emma Lee. Publishers Kyle Cathie Ltd.

Chickpeas with Chorizo

2010-05-05T01:51:00.000-07:00

This traditional dish is a
cross between a soup
and a stew and is served
in homes all over Spain:
that tells you just how
good it is. This dish goes
beautifully with a glass
of red wine.

SERVES 4
300g dried chickpeas
4 tablespoons extra virgin olive oil
2 Garlic cloves, chopped
1 onion, chopped
2 carrots, chopped
300g spicy cooking chorizo, sliced (or non spicy)
250g dry-cured bacon, cubed / or Jamon Serrano
900ml chicken stock
1 bay leaf
sea salt and freshly ground black pepper
handful of chopped flat-leaf parsley (optional)

Soak the chickpeas in lots of cold water for a minimum of 6 hours before you intend to cook them. Overnight is best.
Heat the oil in a saucepan and lightly fry the chopped garlic, onion and carrots. When the vegetables are nicely golden, add the chorizo and bacon and saute until the bits are brown all over.
Add the stock and the bay leaf. Bring to the boil, add the chickpeas and cook for about 1 hour - nibble one occasionally to check if it's cooked. While they are cooking, skim off any foam or chorizo fat that comes to the surface.
Once the chickpeas are soft but not mushy, season to taste. Add a little boiling water if you like a more soupy consistency.
Divide the soup between four bowls, drizzle a little olive oil over the top and scatter on some parsley if you have any. For a variation, stir in a big handful of fresh spinach at the end. A glass of Spanish red wine goes beautifully with this dish!
Take a look at our red wine selection.

Thank you to Spanish chef Jose Pizarro for giving us permission to use his recipe.
Taken from his book 'Pizarro - Seasonal Spanish Food'
Photograph by Emma Lee. Publishers Kyle Cathie Ltd.