Spanish cuisine

By Admin | Cook At Home / National Dishes
21 March 2016
Spanish cuisine

Spanish cuisine Spanish dishes are simple but filled with exquisite taste.As a filling for soups and salads used olive oil.Second dishes served Spanish garlic.Widely used saffron, almonds, bell peppers, various herbs, such as parsley, basil, bay leaf, thyme, mint and others. In some of the dishes are added bluing (substance secreted by marine cuttlefish) - is one of the most expensive spices.An essential component of most meals are sauces.The most common: aioli, which includes garlic and olive oil, chilindron - sauce-marinated peppers and tomatoes, Piccadilly - garlic, parsley, toasted almonds and pine nuts, and others.
Meat dishes are common, but the indisputable superiority belongs to the fish andseafood
most commonly prepared dishes of fish, seafood, legumes and rice.The dishes are added tomatoes, peppers, potatoes, eggs, garlic, onions, olives, almonds and fine wine cold.
In Spain, sausages, including the famous jamon Ibersky always jerky, but not smoked.Only in Asturias and Galicia choriso Morse and Copts, th

e rest is salted.
From soft drinks more than any other common orgeat (almond milk).Further in Spain like milk, coffee (black or milk) and chocolate, which is made very dense with a small amount of milk, sometimes additionally thickened with starch.
Try at home to cook flavorful dishes hot Spain.Serve necessarily on a beautiful dish!

Cold soup in Spanish

White bread - 100 g tomatoes - 600 g fresh cucumbers - 100 g of mayonnaise - 130 g of vinegar - 30 g, parsley - 5 g, onions - 50 g,sugar - 5 g, pepper, salt, red pepper, ice chips.

bread soaked in water, and after softening overcome.Ripe tomatoes scalded with boiling water and remove the skin.Half of the tomato mix with the prepared bread, rub through a sieve.Fill weight mayonnaise, vinegar.Bring the soup to a consistency of cold boiled water, add sugar, finely chopped onion, salt, pepper, remaining diced tomatoes and cucumbers, pre-peeled skin and seeds.When serving the soup, sprinkle with herbs and serve with ice cubes.

Cold soup of spinach and yogurt

250 grams of ice cream spinach, 1 clove of garlic, 500 grams of yogurt, 3 tsp. Dried mint, nutmeg (optional), salt and black pepper.

partitioned Chop the spinach, mix with crushed garlic, yogurt, salt, pepper to taste, add the mint.Add to the desired consistency of the ice-cold water, stir everything well, before serving you can sprinkle with grated nutmeg.

Spanish almond soup with grapes

On 6 servings: 85 g blanched almonds, cut into thin slices, 3 cloves of garlic, 85 g of white bread without crust 3 tablespoons sherry vinegar or red wine vinegar, 6 tablespoons oliveoil, 3 egg yolks, 2 teaspoons of sugar, 300 ml of cold water, 18 large green grape berries

This almond soup is better to prepare in advance to submit it very cold.If you have a beautiful fashionable glasses, he will make a stylish snack on a crowd of guests.Typically, this soup is served a glass of very dry sherry, such as Tio Pepe.
Put the almonds in a bowl and pour boiling water.After 5 minutes, drain and shift into a food processor.Mix the garlic and bread in a food processor and chop into crumbs.Add the vinegar, oil, egg yolks and sugar and chopped into a homogeneous mass.
Without turning off the combine, pour ice water.Pour into a jar and refrigerate for at least 30 minutes or overnight.
Serve: Cut the almonds in half and divide it by six plates.If necessary, add to the soup pepper and salt.Pour into bowls and serve immediately.

gazpacho gazpacho (gaspacho andaluz)

0,5 kg of ripe tomatoes, 0.5 kg of green pepper, 1 clove of garlic, half a medium-sized cucumber, 100 g of olive oil, 4 tablespoons vinegar, 1a piece of bread and salt.

Clean skinless tomatoes and cucumbers, chopped, add the chopped pepper, crushed garlic, soaked in water, bread, promolot whole mixture in a blender for a few seconds, add salt, oil, vinegar, stir even in a blender, if desired, you can drain.Serve ostuzhennym and taste, you can add croutons, diced cucumbers, boiled eggs, onion.

Spanish omelet

6 eggs, 50 g of maize or corn starch, 1 cup milk, 1 small onion, 50 grams of mushrooms, 80 grams of lard, red and black pepper to taste, vegetable oil, chopped parsley.

Beat the eggs together with starch, milk, salt and red pepper.Prepare the mushroom stuffing.Bacon cut into large cubes, onion - small, clean the mushrooms and chop finely.Then lightly fry bacon with mushrooms, add the onion, put out 10 minutes, much salt and pepper.Mushroom stuffing cool, mix gently with omletnoy mass pour abundantly on greased pan and bake in a very hot oven.Post omelet hot, sprinkled with chopped herbs.

Rabbit-of Segovia

4 servings you need:
rabbit weighing 1 kg, 1 large onion, 3 sprigs parsley, 6 cloves of garlic, 2 slices of bread, 1 branch of cinnamon, olive oil, salt and pepper.

fry the onion, add the garlic, parsley, crumbled bread, cinnamon (you can without it), rabbit liver, cut into 4 pieces, leave the stew to simmer until until the fry, then grind it all in a blender.Fry in oil the same rabbit, cut into desired size pieces as fry, pour it previously prepared sauce, add a little water and simmer until cooked meat.

Liver-Andalusian

1 kg of calf liver, salt, black pepper, olive oil, 1 onion, 1 teaspoon vinegar, 1 tsp.tablespoon of flour, 250 grams of tomato puree, 2 bay leaves, 3 cloves of garlic, 1/2 cup of broth or water.

Cut the liver into slices, season with salt and pepper, and roast, set aside.Separately, sauté the onion in the end, add vinegar, broth or water, flour, laurel, crushed garlic and tomato puree, let boil, stirring a few minutes.Pour the sauce over the liver and put out the minute 15.

Pork roast with beer.

4 servings:
1 kg of pork tenderloin, salt, pepper, 6 tablespoons olivk.masla, half a liter of beer, 2 tablespoons prepared mustard, 2 teaspoons oregano, mushrooms 0.5 kg, 0.5 kgtomatoes, 5 cloves of garlic, 250 grams of onion, butter.

meat prepared in one piece.Since meat is chopped garlic and fry in olivk.masle, when it begins to take a golden color, add the chopped tomatoes and onions, simmer about 15 minutes then smear the meat with mustard, add the beer, cover and leave to stew More 45-50 minutes on low heat.Before serving the meat out onto a plate, cut into slices.Saute mushrooms in butter and grind them in a blender along with the sauce in which the meat tushilos and then pour this mixture of meat.

Chicken with olives

1 chicken, a handful of black olives, green olives 1 handful, a pinch of saffron, 1 onion, 2-3 cloves of garlic, 0.5 liters broth, cumin, fresh ginger, salt, pepper, olive oiland butter.

chicken chopped into small pieces and fry in the oil mixture out onto a plate.Finely chop the onion
with garlic, fry in a pan, add the chicken, sprinkle with cumin, add chopped ginger (spice to taste!) Dissolve saffron in the broth, pour the chicken and stew for 30 minutes.Add all the olives, put another 15 minutes, pepper, salt.Serve with rice.

In Spain, as in Morocco, there are quite a few different regional cuisines. Paella is a dish of Spain Sredizemnorskogo East - Levant.It was invented in the provinces of Valencia and Alicante.Now it is prepared for the whole of Spain, but not all, even in Spain knows that paella in Valencian is a special frying pan used to cook rice.It is this flat with small bumpers pan, which allows you to place the rice in a single layer, gave the name of the dish.
So, in Valencia and Alicante are preparing a lot of different types of rice dishes on the same technology.If they are cooked in the pan, they are called "paella".But in other areas of Spain, paella is the only one) dish consisting of rice, vegetables, chicken and seafood (paella mixta);2) rice, vegetables, seafood (paella marinera).

paelya Paella Valenciana

400 grams of rice (Spanish or Carnaroli) 1 large chicken, 250 grams of pork, 200 g salsiccia (raw sausages) or chorizo, 500 g mussels 250 g large shrimp, 300 grams of squid4 ripe tomatoes, 1 red bell pepper, 100 grams of green beans, 100 grams of peas (ice cream), 1 onion, 2-3 cloves of garlic, 1 cup of white wine, 700 ml of broth, olive oil, a pinch of saffron, salt, pepper.

Cut the meat and sausage into slices.Thoroughly wash and clean the mussels.Squid cleaned and cut into rings.Chop the onion and garlic separately.Cut into medium-sized pieces of pepper.Tomatoes Scald, peel and cut into wedges, remove seeds and liquid.In a frying pan put a sausage with a drop of oil, add the garlic.All fry quickly.Then add the chicken and pepper, add a few minutes;pork and onions.Fry on all sides, add the tomatoes, green beans, pepper, salt and pepper and, covering the lid, cook for 10 minutes.
At this time, the other pan toss shrimp and squid, pour 1 \ 2 glasses of wine, cover with a lid and cook for 5 minutes.Takeout.After the same skillet throw mussels, pour the remaining wine and keep a lid on high heat until the mussels open position.
The main pan put the rice with meat, give it fry gently, add the saffron and pour the liquid remaining from the mussels and a couple of ladles of hot broth.Add shrimp and squid, stir and top with peas and mussels and place in oven at 220 degrees for half an hour.If necessary, pour soup.Before serving, garnish with a slice of lemon.

Zarzuela

for 6-8 people:
1 kg of mussels (in a crude form, when peeled - 200 grams), 500 g tomatoes, 500 grams of juicy sea fish, 5 st.l.olive oil, 250 gr.shrimp meat, 400 grams.squid, 2 teeth of garlic, 1 onion, 1 pea black pepper, 200ml dry white wine, 150 ml chicken broth, 1 ch. l.cognac, 1 hr. l.saffron, 4 sprigs parsley, juice of 1-2 lemons, 50g.black olives, salt.

If the mussels in shells - pour into a pan without water and put on a very strong fire to open.You will see a little liquid - its later use in the dish.Set aside.If
mussels have cleared - wait.
Peel and dice tomatoes.Set aside.
Cut the fish into small pieces 2 minutes to fry in 3 tablespoons.l.olive oil.Set aside.
Meat shrimp fry 1 minute.Set aside.
The remaining oil fry finely chopped onion and garlic in 7 minutes, add the squid (also already peeled, cut into small pieces)
Add tomato and black pepper.Cover - 5 minutes languishes.
Pour the wine, 2 minutes - broth, water mussels, brandy, salt, herbs.After 10 minutes, add the saffron and chopped parsley, lemon juice.Mix well.
Add the fish and shrimp.Cover with a lid, then allow 10 minutes.
minutes before turning off the gas, add the mussels and olives.
turns juicy dish, covered with a small amount of liquid.

snails in garlic sauce

500 g snails 150 g smoked ham, 3 tomatoes, 2 onions, 30 pieces of almonds, 4 cloves garlic, 1 tbsp.teaspoon dried red peppers (sweet), 1 bay leaf, 1 bitter pepper, saffron, olive oil, salt, parsley.

well washed snails boil for 6-8 minutes in boiling water, then drain the water.
For the sauce is better to take a wide brazier, clay, or cast iron.Sauté 2 minutes in a roasting pan in butter finely chopped onion, then add the peeled, finely chopped tomatoes, put the mixture for 10 minutes, add chopped garlic, bay leaf and bitter pepper, salt to taste, simmer for 10 more minutes, then add chopped ham, saffron andpepper, stir, put cooked snails, mix well, crushed in a mortar and add the almonds in a roasting pan, and simmer covered over low heat for more minutes 15.

Mussels in Barcelona

1 kg mussels 1 onion, 2 clovesgarlic, 1 tbsp.tablespoon flour, 1 cup of white wine, olive oil, fresh parsley.

1.5 minutes to brown in oil chopped onion and garlic, add the flour, stir well, add the wine and constantly interfering with mussels, keep on low heat until the mussels will not reveal yet.

Dorada al sal (sea bream or sea bass baked in salt)

one big fish, 1 clove of Spanish garlic, juice of half a lemon, 2 kg of coarse salt (preferably sea)

gutted thoroughly rinse and pat the outside and insidepaper towel.Put inside the sliced ​​garlic and pour the lemon juice.On a baking sheet, pour a layer of salt in 1-1,5sm, put her fish and sprinkle on top of a hill the remaining salt.Fish should be completely covered with salt.Bake in the oven at 220 ° C for 35-40 minutes.
When roasting salt absorbs excess moisture and becomes solid, gently break the salt crust with a hammer.We finished the fish skin and bones very easily separated, and the fish itself turns out very tender and juicy.When serving, you can sprinkle with lemon juice and olive oil.

Dessert:

Crema Catalana

750 ml milk, 250 ml cream, 6 egg yolks, 200g sugar, 4-5 Art.l.corn collapse of small, 1 stick of cinnamon, zest of 1 lemon (optional) sugar for caramel

Pour into a saucepan the milk and cream, add the zest and cinnamon.Heat to boiling.Beat the egg yolks in a bowl with sugar until fluffy white mass adding Stir starch and pour a thin stream of milk (by removing the peel and cinnamon).As the stir, pour back into the saucepan and place over medium heat, constantly interfering with a wooden spoon.Once the cream has thickened, pour it in portions of molds, better wide and low (which can be put in the oven) and cool.Pour evenly into each mold with cold cream on a spoon of sugar and place under the grill until the sugar has melted.

Bavaroys pineapple.

1 can of canned pineapple, 200 grams of sugar, 250 grams of whipping cream, 1 lemon, 5 leaves of gelatine, liquid sugar for caramel.

Grind pineapple in a blender, and then beat it with sugar and lemon juice.Heat a little pineapple juice and dissolve the gelatin in it, then add it to the previously prepared mixture.Add whipped cream, mix well and pour into a form on the bottom of which pour 2 tbsp.spoons caramel left in the refrigerator for a day.

Oranges in wine (naranjas al vino)

4 orange, 2 tbsp.spoons of sugar, 1 cup white wine, 4 tablespoons.spoons of honey, 100 grams of shelled walnuts.

Peel the oranges and cut them into thin slices.
Beat in a deep bowl of wine with sugar and put in a slice of orange.Leave them to infuse for 2 hours.For serving slices lay on a platter, top each slice to put nuts, mixed with honey.