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Bacalao al Pil-Pil is a traditional Basque dish featuring salted cod cooked in garlic-infused olive oil. The dish is famous for its silky sauce, created by emulsifying the natural gelatin from the fish with the oil. Here’s the recipe to prepare Bacalao al Pil-Pil at home for six people.

Ingredients:

2 pounds salted cod fillets (Bacalao), desalted
6 cloves garlic, thinly sliced
1-2 dried red chili peppers, seeded and chopped (optional)
1 1/2 cups extra virgin olive oil
Fresh parsley, chopped (for garnish)

Instructions:

1. Desalt the Cod:

Soak Cod: Rinse the salted cod under cold water to remove surface salt. Then soak the cod in plenty of cold water for 24-48 hours, changing the water every 6-8 hours. The soaking time depends on the thickness and saltiness of the cod. Taste a small piece after soaking to ensure it’s adequately desalted.

2. Prepare the Ingredients:

Drain and Dry: After desalting, drain the cod and pat it dry with paper towels.
Prepare Garlic and Chilies: Slice the garlic thinly and chop the dried red chilies, if using.

3. Cook the Bacalao:

Heat Oil: In a large, deep skillet or cazuela (clay pot), heat the olive oil over low heat.
Fry Garlic and Chilies: Add the sliced garlic and chilies to the oil. Fry gently until the garlic turns golden, then remove them from the oil and set aside. Be careful not to burn the garlic.
Cook Cod: Place the cod fillets skin-side down in the same oil. Cook gently over low heat, basting occasionally with the hot oil. Cook until the cod is tender and releases its gelatin, about 8-10 minutes. Turn the fillets once during cooking, being careful not to break them.

4. Make the Pil-Pil Sauce:

Emulsify Sauce: Remove the cod from the skillet and set aside, keeping it warm. Use a circular motion to stir the oil and fish juices left in the pan, emulsifying them into a smooth, creamy sauce. You can use a strainer with a handle (a colander) or a gentle whisk to help emulsify the sauce.
Combine and Serve: Return the cod fillets to the sauce, spooning some of the sauce over them. Top with the reserved garlic and chili slices.

5. Garnish and Serve:

Garnish: Garnish with chopped fresh parsley.
Serve: Serve the Bacalao al Pil-Pil hot, ideally with crusty bread or boiled potatoes on the side.

Tips:

Desalting: The desalting process is crucial for this dish; make sure the cod is not overly salty by tasting it after soaking.
Cooking Temperature: Maintain a low heat to avoid burning the garlic and to allow the cod’s gelatin to blend with the oil for the perfect sauce consistency.
Variations: You can add a bit of pimentón (smoked paprika) for extra flavor.

Enjoy your Bacalao al Pil-Pil.

Cocido, specifically Cocido Madrileño, is a traditional Spanish stew that is hearty and perfect for a filling meal. It’s typically made with various meats, chickpeas, and vegetables. Here’s the recipe of Cocido Madrileño for six people.

Ingredients:

For the Meats:

1 pound beef shank or stewing beef
1/2 pound pork belly or pork shoulder
1/2 pound chicken (legs or thighs)
1 chorizo sausage
1 morcilla (blood sausage)
1 bone with marrow
1 ham bone or a piece of cured ham

For the Vegetables and Chickpeas:

1 pound dried chickpeas, soaked overnight
2-3 carrots, peeled and cut into large pieces
2 potatoes, peeled and cut into large chunks
1 leek, white part only, washed and cut into large pieces
1 small cabbage, cut into wedges
1 onion, peeled and left whole
1 clove garlic, peeled
Salt, to taste
Water

For the Soup and Sides:

1 cup fideos (short vermicelli noodles) or small pasta
1 loaf crusty bread
Olive oil, for drizzling
Vinegar, for drizzling (optional)

Instructions:

1. Prepare the Meats and Chickpeas:

Soak Chickpeas: Drain the soaked chickpeas and set aside.
Boil Meats: In a large pot, add the beef, pork, chicken, bones, and ham. Cover with cold water and bring to a boil over medium-high heat. Skim off any foam that rises to the surface.
Add Chickpeas: Add the chickpeas to the pot along with the onion and garlic. Lower the heat and simmer for about 1.5 hours, or until the chickpeas are tender.

2. Add Vegetables and Finish Cooking:

Add Vegetables: Add the carrots, potatoes, leek, and cabbage to the pot. Continue to simmer for another 45 minutes to an hour, until all the vegetables and meats are tender.
Cook Sausages: About 20 minutes before the stew is done, add the chorizo and morcilla to the pot.

3. Prepare the Soup and Serve:

Make Soup: Remove some of the broth from the pot and strain it into another pot. Bring the strained broth to a boil and add the fideos or small pasta. Cook according to the package instructions.
Serve Cocido: Traditionally, Cocido Madrileño is served in three parts:
- First: The soup with noodles.
- Second: The chickpeas and vegetables, drizzled with a bit of olive oil and vinegar if desired.
- Third: The meats and sausages, sliced and arranged on a serving platter.

Tips:

Layering Flavors: The different stages of cooking allow the flavors to meld beautifully.
Serving: Serve with crusty bread for dipping.
Variations: Cocido recipes can vary; feel free to adjust the types and quantities of meats and vegetables based on availability and preference.

Enjoy your homemade Cocido Madrileño

Fabada Asturiana: A Traditional Spanish Stew from Asturias

Fabada Asturiana is a rich and hearty Spanish bean stew from the Asturias region, known for its deep flavors and satisfying texture. This traditional dish combines large white beans with a variety of meats like chorizo, morcilla (blood sausage), and pork, making it a substantial meal perfect for cold days or family gatherings. Here’s a detailed recipe to preparing Fabada Asturiana at home for six people, ensuring each spoonful carries the essence of Spain.

Ingredients:

1 pound dried large white beans (such as fabes de la Granja), soaked overnight
2 chorizo sausages
2 morcilla sausages (Spanish blood sausage)
1/2 pound pancetta or salt pork, cut into chunks
1 large onion, peeled and quartered
4 cloves garlic, peeled
2 bay leaves
1 teaspoon sweet paprika (pimentón dulce)
1/4 teaspoon saffron threads (optional)
Salt, to taste
Water

Instructions:

1. Prepare the Ingredients:

Soak Beans: Drain and rinse the soaked beans.
Prepare Meats: If using salted pork, rinse it under cold water to remove excess salt.

2. Cook the Fabada:

Combine Ingredients: In a large pot, add the beans, pancetta, chorizo, morcilla, onion, garlic, and bay leaves.
Add Water: Cover with water, ensuring the ingredients are submerged by about 2 inches. Bring to a boil over medium-high heat.
Skim Foam: Skim off any foam that rises to the surface.
Simmer: Reduce the heat to low and simmer gently for about 2 hours, or until the beans are tender. Stir occasionally and add more water if necessary to keep the ingredients covered.
Add Seasonings: About 30 minutes before the beans are done, add the paprika, saffron (if using), and salt to taste. Stir gently to avoid breaking the beans.
Adjust Seasoning: Taste and adjust seasoning as needed.

3. Serve:

Remove and Slice: Before serving, remove the sausages and pork pieces from the pot. Slice the chorizo, morcilla, and pancetta into bite-sized pieces.
Plate: Serve the beans in bowls, topped with slices of the meats.

Tips:

Cooking Time: The cooking time may vary depending on the type and freshness of the beans. Check for tenderness and adjust cooking time as needed.
Saffron: Saffron adds a unique flavor and color, but it can be omitted if unavailable.
Substitutions: If morcilla is not available, you can substitute with another type of sausage or omit it.
Leftovers: Fabada Asturiana often tastes even better the next day as the flavors meld together.

Enjoy your homemade Fabada Asturiana. This dish not only fills the belly but also warms the heart, bringing a piece of Spanish tradition into your home. Whether serving it as a special weekend treat or a part of a festive meal, Fabada Asturiana promises to be a memorable and enjoyable experience for all.

Pulpo a la Gallega

Recipes23 July 202423 August 2024

Pulpo a la Gallega, or Galician-style octopus, is a traditional Spanish dish known for its simplicity and rich flavors. Here’s the recipe of Pulpo a la Gallega at home for six people.

Ingredients:

2-3 pounds octopus (fresh or frozen)
4-5 large potatoes, peeled and cut into thick slices
2 bay leaves
1 onion, halved
1 teaspoon black peppercorns
Coarse sea salt
2 tablespoons Spanish paprika (sweet or smoked, or a mix)
1/4 cup extra virgin olive oil
Fresh parsley, chopped (optional, for garnish)

Instructions:

1. Prepare the Octopus:

Clean the Octopus: If not already cleaned, clean the octopus by removing the beak and eyes. Rinse thoroughly under cold water.
Tenderize (if fresh): If using fresh octopus, tenderize it by freezing it for a few days or by giving it several firm whacks with a meat mallet.

2. Cook the Octopus:

Boil Water: Bring a large pot of water to a boil. Add the onion, bay leaves, and black peppercorns.
Dip and Cook: Holding the octopus by the head, dip it into the boiling water three times, allowing the tentacles to curl. Then fully submerge the octopus into the water.
Simmer: Reduce the heat to medium-low and simmer the octopus until tender, about 45-60 minutes. To check for doneness, insert a knife into the thickest part; it should slide in easily.
Rest: Once cooked, remove the octopus from the water and let it rest while you prepare the potatoes.

3. Cook the Potatoes:

Boil Potatoes: In the same pot of water used to cook the octopus, add the potato slices. Boil until tender, about 15-20 minutes.
Drain: Drain the potatoes and set aside.

4. Assemble the Dish:

Slice Octopus: Once the octopus is cool enough to handle, cut the tentacles into bite-sized pieces.
Plate Potatoes: Arrange the boiled potato slices on a serving platter.

5. Season and Serve:

Add Octopus: Place the octopus pieces on top of the potato slices.
Season: Generously sprinkle coarse sea salt over the octopus and potatoes.
Paprika and Oil: Sprinkle Spanish paprika over the dish and drizzle with extra virgin olive oil.
Garnish: Optionally, garnish with chopped fresh parsley.

Tips:

Tender Octopus: If the octopus remains tough, it may need additional simmering time.
Frozen Octopus: Freezing octopus prior to cooking can help tenderize the meat, making it a preferred method among chefs.
Serving Suggestions: Pulpo a la Gallega can be served warm or at room temperature, making it versatile as either a tapa or a main dish.

Indulge in your homemade Pulpo a la Gallega, and enjoy a taste of Spain right from your kitchen. This dish not only offers a delectable eating experience but also brings the essence of Spanish culinary tradition to your dining table.

Churros con Chocolate

Recipes23 July 202423 August 2024

Churros con Chocolate: A Delightful Spanish Dessert

Churros con Chocolate is a classic Spanish treat that has gained international fame for its delightful combination of sweet, crispy churros and rich, smooth chocolate sauce. Perfect for any gathering or special occasion, this dessert is sure to impress your guests. Here’s a detailed recipe on how to bring this delicious experience into your home, serving up to six people with this easy-to-follow recipe.

Ingredients

For the Churros:

1 cup water
2 tablespoons sugar
1/2 teaspoon salt
2 tablespoons vegetable oil
1 cup all-purpose flour
Vegetable oil for frying
1/2 cup sugar (for coating)
1 teaspoon ground cinnamon (for coating)

For the Chocolate Sauce:

1 cup heavy cream
8 ounces dark chocolate, chopped
1 tablespoon sugar (optional, to taste)

Instructions

1. Prepare the Chocolate Sauce:

Heat Cream: In a small saucepan, heat the heavy cream over medium heat until it begins to simmer.
Add Chocolate: Remove the saucepan from the heat and add the chopped dark chocolate. Let it sit for a minute to melt.
Stir: Stir the mixture until the chocolate is fully melted and the sauce is smooth. If desired, add sugar to taste. Keep warm.

2. Prepare the Churro Dough:

Boil Water: In a medium saucepan, combine the water, sugar, salt, and vegetable oil. Bring to a boil over medium-high heat.
Add Flour: Remove the saucepan from the heat and stir in the flour until the mixture forms a ball.
Cool Dough: Allow the dough to cool slightly before handling.

3. Fry the Churros:

Heat Oil: Heat the vegetable oil in a deep skillet or deep fryer to 375°F (190°C).
Pipe Dough: Transfer the dough to a pastry bag fitted with a large star tip. Pipe 4-6 inch strips of dough into the hot oil, cutting with scissors.
Fry: Fry the churros in batches until golden brown and crispy, about 2-3 minutes per side. Use a slotted spoon to transfer them to a paper towel-lined plate to drain.

4. Coat the Churros:

Mix Sugar and Cinnamon: In a shallow dish, combine the sugar and ground cinnamon.
Coat Churros: Roll the warm churros in the cinnamon-sugar mixture until well coated.

5. Serve:

Plate and Dip: Serve the churros warm with the chocolate sauce on the side for dipping.

Tips:

Consistent Size: Try to pipe the churros in consistent sizes so they cook evenly.
Churro Maker: If you have a churro maker, you can use it instead of piping the dough.
Extra Flavor: For added flavor, you can incorporate a little vanilla extract into the churro dough.

Enjoy crafting this sensational Spanish dessert at home—Churros con Chocolate not only satisfies sweet cravings but also brings a touch of Spanish flair to your dessert table.

Pimientos de Padrón

Recipes21 July 202423 August 2024

Pimientos de Padrón: A Classic Spanish Tapas

Pimientos de Padrón are small green peppers from the Padrón region of Spain, renowned for their rich flavor and a playful hint of heat, as some can be surprisingly spicy. These peppers are a staple in Spanish tapas bars and are celebrated for their simplicity and the excitement of finding the occasional hot one among mostly mild peers. Here’s a detailed recipe to preparing Pimientos de Padrón, an authentic Spanish snack or appetizer, perfect for four people.

Ingredients:

1 pound Padrón peppers
2 tablespoons olive oil
Coarse sea salt, to taste

Instructions:

1. Prepare the Peppers:

Rinse and Dry: Rinse the Padrón peppers under cold water and dry them thoroughly with a paper towel. Removing excess moisture will help them blister properly when cooked.

2. Cook the Peppers:

Heat Oil: In a large skillet, heat the olive oil over medium-high heat until it’s shimmering.
Add Peppers: Add the Padrón peppers to the skillet in a single layer. Do not overcrowd the pan; cook in batches if necessary.
Cook and Blister: Cook the peppers, stirring occasionally, until they are blistered and charred in spots, about 5-7 minutes. They should be tender but still have a bit of bite to them.

3. Season and Serve:

Season: Remove the peppers from the skillet and transfer them to a serving plate. Immediately sprinkle them generously with coarse sea salt.
Serve: Serve the Padrón peppers warm as a tapas dish. You can eat them whole, holding the stem and eating the rest of the pepper.

Tips:

Unexpected Heat: While Padrón peppers are generally mild, the occasional pepper can be quite spicy. This unpredictability makes eating them a fun and exciting experience.
Pairings: These peppers are perfect with other tapas such as chorizo, olives, and cheese. Pair them with a crisp, dry Spanish white wine or a light beer to complement their flavors.
Variations: To add a twist, squeeze some fresh lemon over the peppers just before serving or drizzle with a balsamic reduction for a touch of sweetness to contrast the saltiness and heat.
Cooking Technique: For an extra smoky flavor, consider cooking the peppers on a grill or a cast iron skillet to enhance their natural flavors.

Pimientos de Padrón are not only a quick and easy dish to prepare but also offer a delightful eating experience. They embody the essence of Spanish cuisine, focusing on high-quality, simple ingredients that deliver robust flavors. Whether you’re hosting a dinner party or looking for a quick snack, these peppers provide a taste of Spanish gastronomy that’s sure to impress. Enjoy the rich, savory flavors of your homemade Pimientos de Padrón and watch as your guests relish in the delightful surprise of finding the occasional spicy one!

Gazpacho

Recipes21 July 202424 August 2024

Gazpacho is a refreshing cold soup that’s perfect for hot days. Here’s a simple recipe to prepare Gazpacho at home for four people

Ingredients:

6 ripe tomatoes, cored and roughly chopped
1 cucumber, peeled and roughly chopped
1 red bell pepper, cored and roughly chopped
1 small red onion, peeled and roughly chopped
2 cloves garlic, peeled
3 cups tomato juice
1/4 cup olive oil
2 tablespoons red wine vinegar
1 teaspoon salt (or to taste)
1/2 teaspoon black pepper (or to taste)
Optional: a few drops of hot sauce or a pinch of cayenne pepper for some heat

Instructions:

1. Prepare the Vegetables:

Chop Vegetables: Roughly chop the tomatoes, cucumber, red bell pepper, and red onion. You can leave them in larger pieces since they will be blended.
Garlic: Peel the garlic cloves.

2. Blend the Soup:

Combine Ingredients: In a blender or food processor, combine the chopped tomatoes, cucumber, red bell pepper, red onion, and garlic.
Add Liquids: Add the tomato juice, olive oil, red wine vinegar, salt, and black pepper.
Blend: Blend until smooth. You may need to do this in batches depending on the size of your blender.

3. Chill the Soup:

Refrigerate: Pour the blended mixture into a large bowl or container. Cover and refrigerate for at least 2 hours. Gazpacho needs to be well chilled to enhance its flavors and provide that refreshing taste.

4. Serve:

Before serving, taste the gazpacho and adjust the seasoning with additional salt, pepper, or vinegar if necessary.
Serve the soup in individual bowls or cups. Garnish with finely diced cucumbers, bell peppers, or tomatoes, add croutons, or a drizzle of olive oil if desired. Fresh herbs like basil or parsley can also enhance the appearance and flavor.

Tips:

Texture Variations: For those who enjoy a bit more texture in their soup, reserve some of the chopped vegetables before blending. Once the soup is blended, add these finely chopped pieces back to the soup for added crunch.
Flavor Twists: Don’t hesitate to experiment with your gazpacho. Adding a splash of sherry vinegar instead of red wine vinegar can bring a different flavor note that complements the tomatoes beautifully.
Serving Suggestions: Gazpacho pairs wonderfully with a side of crusty bread or as a starter to a larger tapas-style meal, making it versatile for any dining occasion.

Enjoy your homemade Gazpacho, a dish that not only cools you down but also brings a burst of fresh flavors to your summer dining experiences. Whether served at a casual family dinner or as part of a sophisticated meal, gazpacho is sure to delight

Tortilla Española

Recipes21 July 202423 August 2024

Tortilla Española, also known as Spanish omelette, is a classic dish that’s simple yet delicious. Here’s a recipe to prepare Tortilla Española at home for four people

Ingredients:

6 large eggs
4 medium potatoes, peeled and thinly sliced
1 large onion, thinly sliced
1 cup olive oil (for frying)
Salt, to taste

Instructions:

1. Prepare the Potatoes and Onions:

Heat Oil: In a large skillet, heat the olive oil over medium heat.
Fry Potatoes and Onions: Add the sliced potatoes and onions to the skillet. Fry gently, stirring occasionally, until the potatoes are tender and slightly golden but not crispy, about 15-20 minutes.
Drain: Using a slotted spoon, remove the potatoes and onions from the oil and place them on a plate lined with paper towels to drain. Reserve the oil for later use.

2. Prepare the Egg Mixture:

Beat Eggs: In a large bowl, beat the eggs with a pinch of salt until well combined.
Combine: Add the drained potatoes and onions to the beaten eggs. Gently mix to coat the potatoes and onions with the egg mixture. Let it sit for about 10 minutes.

3. Cook the Tortilla:

Heat Oil: In a clean, smaller non-stick skillet (about 8-10 inches), heat 2-3 tablespoons of the reserved olive oil over medium heat.
Pour Mixture: Pour the egg, potato, and onion mixture into the skillet. Spread it out evenly with a spatula.
Cook: Cook on medium-low heat until the edges start to set and the bottom is golden brown, about 5-7 minutes. Shake the pan occasionally to prevent sticking.

4. Flip the Tortilla:

Prepare to Flip: Place a large plate over the skillet. Carefully flip the tortilla onto the plate.
Return to Skillet: Add another tablespoon of the reserved oil to the skillet. Slide the tortilla back into the skillet, uncooked side down.
Cook Other Side: Cook for another 5-7 minutes, until the tortilla is cooked through and golden brown on both sides.

5. Serve:

Cool Slightly: Allow the tortilla to cool for a few minutes in the skillet.
Slice and Serve: Slide the tortilla onto a serving plate. Cut it into wedges or squares and serve warm or at room temperature.

Tips:

Potato Slices: Ensure the potato slices are thin and uniform for even cooking.
Onions: Some variations of Tortilla Española omit onions, so feel free to adjust based on your preference.
Oil: Use a mild olive oil for frying to avoid overpowering the flavors.
Flipping: If flipping the tortilla seems daunting, you can also finish cooking it in a preheated oven set to 350°F (175°C) for about 10 minutes.

Enjoy your homemade Tortilla Española

Spain traditional dishes

Recipes17 July 202424 August 2024

Spain boasts a rich culinary heritage with a variety of traditional dishes that reflect its diverse regional cultures. Here are some classic Spanish dish recipes:

1. Paella

Paella is a famous Spanish rice dish originally from Valencia, cooked with saffron and a variety of ingredients such as seafood, chicken, rabbit, and vegetables.

2. Tapas

Tapas are small plates of appetizers or snacks that are a staple in Spanish cuisine. Popular tapas include patatas bravas (fried potatoes with a spicy tomato sauce), gambas al ajillo (garlic shrimp), and albondigas (meatballs).

3. Tortilla Española

Also known as Spanish omelette, this dish is made with eggs, potatoes, and onions, and is served hot or cold.

4. Gazpacho

Gazpacho is a cold soup made from blended raw vegetables, mainly tomatoes, peppers, cucumbers, and onions. It’s refreshing and perfect for hot summer days.

5. Jamón Ibérico

Jamón Ibérico is a type of cured ham made from Iberian pigs. It is considered a delicacy and is often served thinly sliced with bread or as part of a charcuterie board.

6. Pimientos de Padrón

These are small green peppers fried in olive oil and sprinkled with coarse sea salt. Most are mild, but occasionally you may get a spicy one, making them a fun dish to eat.

7. Churros con Chocolate

Churros are fried dough pastries, often sprinkled with sugar and served with a thick hot chocolate for dipping.

8. Pulpo a la Gallega

This Galician dish consists of boiled octopus served with olive oil, sea salt, and paprika. It’s typically served on wooden plates.

9. Fabada Asturiana

A hearty bean stew from Asturias, made with white beans, chorizo, morcilla (blood sausage), and pork shoulder.

10. Cocido Madrileño

A traditional Madrid stew made with chickpeas, meat (usually pork, beef, and chicken), and vegetables such as cabbage, potatoes, and carrots. It’s often served in separate courses.

11. Bacalao al Pil-Pil

A Basque dish featuring codfish cooked in a sauce made from olive oil, garlic, and chili peppers.

12. Calamares a la Romana

Fried calamari rings, typically served with a wedge of lemon and a dipping sauce.

13. Ensaladilla Rusa

A Spanish version of Russian salad, made with boiled potatoes, carrots, peas, tuna, and mayonnaise.

14. Empanadas

Pastries filled with meat, fish, or vegetables, often baked or fried.

15. Rabo de Toro

A bull tail stew, slow-cooked until the meat is tender and falls off the bone, typically served with potatoes or rice.

16. Turrón

A traditional Spanish nougat made with almonds and honey, often enjoyed during Christmas.

These dishes highlight the rich and varied flavors of Spanish cuisine, reflecting the country’s regional diversity and culinary traditions.