Sommaire pour Taste of Spain de Delicious

Tortilla española, also known as tortilla de patatas, is a Spanish omelette made with potatoes, onions, and eggs. It is a traditional dish in Spain and is often served as a main meal, snack, or tapa. The ingredients are cooked together in a pan and then flipped over to cook the other side, resulting in a thick, dense, and hearty dish Ingredients: 4-5 medium potatoes 1 medium onion 6-8 large eggs 1/4 cup of olive oil Salt and pepper to taste Instructions: 1. Peel and thinly slice the potatoes and onion. 2. Heat the olive oil in a large skillet over medium heat. 3. Add the potatoes and onion to the skillet and cook, stirring occasionally, until the potatoes are tender and the onion is translucent. This should take about…

Fabada asturiana is a hearty bean stew from the Asturias region of Spain. It is made with large white beans, chorizo sausage, black pudding, and pork shoulder, simmered together with spices to create a rich and flavorful dish. Fabada is a traditional winter food in Asturias and is typically served as a main meal with crusty bread. Ingredients: 1 lb dried large white beans, soaked overnight 1/2 lb diced pork shoulder 1/4 lb chorizo sausage, diced 1/4 lb morcilla (blood sausage), diced 1 onion, diced 2 cloves of garlic, minced 1 bay leaf Salt and pepper to taste Water as needed Instructions: 1. Drain and rinse the soaked beans. 2. In a large pot, add the beans, pork, chorizo, morcilla, onion, garlic, bay leaf, salt and pepper. 3. Add enough…

Churros are a type of fried dough pastry that is popular in Spain and many Latin American countries. They are long, thin, and cylindrical in shape, and are often served with a hot cup of chocolate for dipping. Churros are made by mixing flour, water, and salt to form a dough, which is then piped through a star-shaped nozzle and deep-fried until golden brown. They are a popular street food and are often served for breakfast or as a sweet snack. Ingredients: 1 cup water 1/2 cup unsalted butter 1/4 tsp salt 1 cup all-purpose flour 3 eggs Vegetable oil, for frying 1/2 cup granulated sugar 1 tsp ground cinnamon Instructions: 1. In a saucepan, bring the water, butter, and salt to a boil. 2. Add the flour all at…

Cocido Madrileño is a traditional Spanish stew originating from Madrid. It is made with chickpeas, meats (such as beef, pork, and chorizo), and vegetables (such as carrots, cabbage, and potatoes). The ingredients are simmered together in a broth to create a hearty, filling dish, often served with crusty bread. Cocido Madrileño is a popular comfort food in Spain and is typically eaten as a main course. Ingredients: 1 lb of dried chickpeas, soaked overnight 1 lb of beef (chuck or brisket) 1 lb of pork (shoulder or leg) 1 lb of chorizo or morcilla (Spanish blood sausage) 1/2 lb of ham bone 1 onion, peeled and halved 2 cloves of garlic, peeled 2 carrots, peeled and chopped 2 leeks, washed and chopped 1 turnip, peeled and chopped 2 or 3…

Callos a la madrileña is a traditional Spanish dish from Madrid made with tripe (stomach lining of a cow or pig) and chorizo. The tripe is simmered with garlic, onions, paprika, and other spices to create a rich and flavorful broth. The chorizo is then added to the broth, along with other ingredients such as chickpeas and potatoes, to create a hearty and filling stew. Callos a la madrileña is a popular comfort food in Spain and is typically served as a main course. Ingredients: 2 lbs pork tripe 1 lb chorizo 1 lb chickpeas (soaked overnight) 2 cloves of garlic 2 large onions 2 cups of tomato sauce 2 cups of beef broth Salt and pepper to taste Olive oil Bay leaves Paprika Instructions: 1. In a large pot,…

Pescaíto frito is a Spanish dish made with deep-fried fish, typically served as a main course or as a tapa. The fish is usually seasoned with a simple batter made from flour, salt, and water, and then fried until golden brown. The dish is often served with lemon wedges and a side of fries or a simple salad. Pescaíto frito is a staple of Spanish cuisine and is particularly popular along the coastal regions where fresh fish is abundant. Ingredients: 1 lb of white fish fillets (such as cod, haddock or hake) Flour Salt and pepper Olive oil Lemon wedges (optional) Instructions: 1. Season the fish fillets with salt and pepper on both sides. 2. Place flour on a plate and coat the fish fillets in it, shaking off any…

Morcilla is a Spanish black pudding or blood sausage typically made with pig's blood, onions, and rice or breadcrumbs. The ingredients are seasoned with spices such as paprika, cinnamon, nutmeg, or clove and then cooked inside a casing made from the pig's intestine. Morcilla is a staple of Spanish cuisine and is often served as a main course, sliced and fried, or as a filling for other dishes such as tortillas or empanadas. The flavor of Morcilla can vary greatly depending on regional traditions, with some variations including additional ingredients such as bacon, chorizo, or diced apples. Ingredients: 1 lb of pork blood 1 lb of pork fat 1 lb of pork rice (or breadcrumbs) 1 onion, chopped 2 cloves of garlic, minced 1 teaspoon of salt 1 teaspoon of…

Arroz negro is a Spanish dish made with squid ink and rice. The rice is simmered with squid ink, which imparts a rich, briny flavor and dark color, and other ingredients such as onions, garlic, and paprika. The dish is typically made with short-grain rice and is finished with a mix of seafood such as squid, shrimp, or mussels. Arroz negro is a popular dish in coastal regions of Spain and is often served as a main course or as part of a larger seafood feast Ingredients: 1 lb of squid, cleaned and cut into rings 2 cups of Spanish paella rice or short-grain rice 4 cups of fish or chicken stock 1/2 cup of squid ink 2 cloves of garlic, minced 1 onion, diced 1 red bell pepper, diced…

Paella is a traditional Spanish dish that typically consists of saffron-flavored rice cooked with a variety of ingredients, such as chicken, rabbit, snails, and vegetables. Seafood paella, which is made with fish and shellfish, is also a popular variation. To cook paella, you will need a large, shallow pan called a paellera. Ingredients: 4 cups of chicken stock 1/2 teaspoon saffron threads 1/4 cup olive oil 1 onion, diced 2 cloves of garlic, minced 1 red bell pepper, diced 1 pound chicken thighs, cut into bite-sized pieces 1/2 pound chorizo sausage, sliced 1 cup short-grain rice 1/2 cup green beans, trimmed 1/2 cup peas 1/2 cup diced tomatoes Salt and pepper, to taste Lemon wedges, for serving Instructions: 1. In a medium saucepan, bring the chicken stock to a simmer.…

Croquetas are a popular Spanish snack food made of a creamy béchamel sauce that is flavored with ham, cheese, or other ingredients, shaped into small cylinders, breaded, and deep-fried until crispy. They are typically served as an appetizer or snack and are a staple of Spanish cuisine. Ingredients: 1 cup cooked, diced ham 1 cup béchamel sauce (made with butter, flour, milk, and salt) 1 cup breadcrumbs 2 eggs Oil for frying Instructions: 1. In a large mixing bowl, combine the diced ham and bechamel sauce. Mix well. 2. Form the mixture into small, oval-shaped croquettes. 3. In a shallow dish, beat the eggs. In another shallow dish, place the bread crumbs. 4. Dip the croquettes in the beaten eggs and then coat them in breadcrumbs. 5. Heat oil in…

Empanadas are a type of turnover or pastry that is popular in Spain and many Latin American countries. The dough is usually made with wheat flour and is filled with a variety of ingredients, such as meat, cheese, veg etables, or fruit. Empanadas are often baked or fried and can be served as a snack or a main dish. They come in various sizes and shapes, and each region may have its own unique variations. Ingredients: 7. 2 cups all-purpose flour 1/2 tsp salt 1/2 cup cold butter, diced 1/2 cup cold water 1 lb ground beef 1 onion, diced 1 red bell pepper, diced 2 cloves of garlic, minced 1 tsp ground cumin 1 tsp paprika Salt and pepper to taste 1 egg, beaten (for egg wash) Instructions: 1.…

Spanish tostadas are similar to Mexican tostadas in that they are made with toasted or fried tortillas, but they may have different toppings and seasonings. In Spain, tostadas are often served as an appetizer or snack and may be topped with ingredients such as tomato, cheese, ham, or seafood. The toppings and seasonings can vary greatly depending on re gional preferences and the time of year. Ingredients: Corn tortillas Oil for frying (vegetable or canola oil works well) Toppings of your choice (such as shredded chicken or beef, beans, lettuce, cheese, salsa, avocado, etc.) Instructions: 1. Heat about 1/2 inch of oil in a large skillet over medium-high heat. 2. Use tongs to gently place one tortilla at a time in the hot oil. Fry for about 30 seconds on…

Huevos rotos is a Spanish dish consisting of fried eggs served over a bed of fried potatoes, with a piece of cured ham or chorizo on top. The name “huevos rotos” translates to “broken eggs,” referring to the way the eggs are cooked to be slightly runny It is a simple but delicious dish that is commonly served as a tapa or a main course in Spanish cuisine. Ingredients: 4 medium-sized potatoes 4 large eggs Salt and pepper Olive oil Instructions: 1. Peel and slice the potatoes into thin rounds. 2. Heat a tablespoon of olive oil in a skillet over medium heat. 3. Add the potatoes to the skillet and season with salt and pepper. 4. Cook the potatoes for about 10-15 minutes, or until they are golden brown…

Lentejas is a Spanish dish made with lentils, often served as a hearty stew or soup. It is usually made with ingredients such as onions, garlic, carrots, celery, and paprika, simmered together with the lentils in a flavorful broth. Some variations also include chorizo, bacon, or ham to add a smoky, salty flavor. Lentejas is a popular dish in Spain, especially during the cooler months, and is often served with crusty bread or rice. Ingredients: 1 lb green or brown lentils 2 cups of water or broth 1 onion 2 cloves of garlic 2 carrots 2 ribs of celery 2 cups of diced tomatoes 2 cups of vegetable or chicken broth Salt and pepper to taste Olive oil Bay leaves Paprika Cumin Instructions: 1. Rinse the lentils in a colander…

Sopa de ajo is a Spanish garlic soup made with bread, garlic, and chicken or vegetable broth. The bread is typically torn into small pieces and mixed with the broth, garlic, and sometimes other ingredients such as paprika or smoked paprika, saffron, or olive oil. The soup is typically finished with a poached egg on top and is served as a simple and flavorful starter. Sopa de ajo is a popular dish in Spanish cuisine and is often served during the colder months. Ingredients: 6 cloves of garlic 6 cups of chicken or vegetable broth 1/2 cup of breadcrumbs 1/4 cup of olive oil 2 cups of water Salt and pepper to taste 2 large eggs 2 cups of grated cheese (such as manchego or parmesan) Chopped parsley or chives…

Cochinillo asado is a Spanish dish consisting of roasted suckling pig. The pig is seasoned with salt, garlic, and paprika and then roasted in a wood-fired oven until the skin is crispy and the meat is tender and juicy. Cochinillo asado is a specialty dish in many regions of Spain, especially in Castilla y León, and is often served as a main course for special occasions such as holidays or festivals. The dish is typically carved at the table and served with boiled or roasted potatoes. Ingredients: 1 young suckling pig, about 10-15 pounds Salt and pepper to taste Olive oil 2-3 cloves of garlic 2-3 bay leaves 1-2 cups of white wine 1-2 cups of chicken or pork stock Instructions: 1. Preheat the oven to 350°F (175°C). 2. Clean…

Pollo al ajillo is a Spanish dish made of chicken cooked in a garlic sauce. The chicken is seared in a pan and then simmered in a mixture of white wine, garlic, and sometimes other ingredients like onions and paprika. The dish is typically served with crusty bread to mop up the flavorful sauce. Ingredients: 4 chicken thighs or drumsticks 1/4 cup olive oil 6 cloves of garlic, minced 1/2 cup white wine 1/4 cup chicken broth Salt and pepper to taste Chopped parsley for garnish Instructions: 1. Season the chicken with salt and pepper. 2. Heat the olive oil in a large skillet over medium-high heat. 3. Add the chicken to the skillet and cook for about 3-4 minutes per side, or until browned. 4. Remove the chicken from…

Flan is a classic dessert that is popular in many Spanish and Latin Amer ican countries. It is a custard made with eggs, sweetened condensed milk, and evaporated milk, and is typically topped with caramel sauce. Here is a basic recipe for Flan. Ingredients: 1 cup granulated sugar 1/4 cup water 5 eggs 1 can (14 oz) sweetened condensed milk 1 can (12 oz) evaporated milk 1 tsp vanilla extract Instructions: 1. Preheat the oven to 350°F (180°C). 2. In a saucepan over medium heat, combine the sugar and water. Cook, stir ring constantly, until the sugar has dissolved and the mixture turns a golden brown color. 3. Pour the caramel into the bottom of a 9-inch round flan mold or ovenproof dish. Tilt the dish to coat the bottom…

Gazpacho Andaluz is a chilled Spanish soup made from a blend of raw vegetables, including tomato, bell peppers, cucumber, onion, and bread. It is seasoned with garlic, vinegar, and olive oil and typically served cold as a refreshing summer dish. Ingredients: 2 lb of tomatoes 1/2 cucumber 1/2 green bell pepper 1/2 red bell pepper 1/2 onion 2 cloves of garlic 2 slices of bread 1/4 cup of olive oil 2 cups of cold water Salt and pepper to taste Ice cubes (optional) Instructions: 1. Start by peeling the tomatoes and removing the seeds. Cut them into small cubes and put them in a large bowl. 2. Peel the cucumber and cut it into small cubes, add it to the tomatoes. 3. Cut the bell peppers and onion into small…

Fideuà is a traditional Valencian dish similar to paella, but made with short, thin noodles instead of rice. It is typically made with ingredients such as seafood, vegetables, and sometimes sausage or chicken. The noodles are cooked in a flavorful broth, often seasoned with saffron, and then topped with a variety of seafood such as squid, shrimp, and mussels. Fideuà is a popular dish in the Valencian region of Spain, especially along the coast where seafood is abundant. Ingredients: Short, thin noodles (fideuà noodles or vermicelli) Seafood (such as squid, shrimp, and mussels) Vegetables (such as onions, bell peppers, and tomatoes) Chicken or sausage (optional) Saffron Chicken or fish broth Olive oil Salt Paprika Garlic Instructions: 1. Heat olive oil in a large paella pan or a wide shallow pan.…

Arroz a la cubana is a Spanish dish consisting of rice, fried bananas, and a fried egg served with a tomato sauce. The dish is believed to have originated in Cuba and is named after the island's capital, Havana (La Habana). The ingredients are typically served together on a single plate and are mixed together before eating. The dish is a popular and hearty main course in Spanish cuisine and is often served with a side of fries. Ingredients: 1 cup of long-grain rice 2 cups of beef broth or water 1/2 lb of ground beef 1 onion 2 cloves of garlic 1 cup of tomato sauce Salt and pepper to taste Olive oil Bay leaves Paprika 4 eggs Sliced banana (optional) Instructions: 1. In a medium pot, bring the…

Caracoles a la llauna is a Spanish dish made with snails cooked in a tomato sauce and served in a terracotta dish known as a “llauna.” The snails are first boiled, then sautéed with garlic, onions, and a tomato sauce seasoned with paprika, salt, and other spices. The dish is typically served as a tapa or as a main course, often with crusty bread to mop up the flavorful sauce. Caracoles a la llauna is a specialty dish in some regions of Spain and is often enjoyed during the summer months. Ingredients: 1 lb of snails 1 onion 2 cloves of garlic 2 cups of tomato sauce 1 cup of white wine Salt and pepper to taste Olive oil Bay leaves Thyme Parsley Instructions: 1. Rinse the snails thoroughly and…

Huevos a la flamenca is a Spanish dish made with eggs, peppers, and tomatoes. The ingredients are typically simmered together in a tomato sauce seasoned with garlic, paprika, and other spices, and then topped with fried or poached eggs. Huevos a la flamenca is a popular dish in Spain, especially in Andalusia, and is often served for breakfast or as a light lunch. Some variations of the dish also include chorizo or other meats, or a mix of different vegetables. Ingredients: 4 large eggs 2 red bell peppers 2 tomatoes 1 onion 3 cloves of garlic 1/4 cup of olive oil Salt and pepper to taste Chopped parsley or chives for garnish (optional) Instructions: 1. Preheat the oven to 400°F (200°C). 2. Cut the peppers, tomatoes, onion and garlic into…

Pollo al chilindrón is a Spanish chicken dish made with a tomato-based sauce and ham. The chicken is sautéed with onions, garlic, and ham and then simmered in a sauce made from tomatoes, red peppers, white wine, and sometimes other ingredients such as olives or almonds. Pollo al chilindrón is a traditional dish from La Rioja, a region in northern Spain, and is often served with rice or crusty bread. The dish gets its name from the “chilindrón” sauce, which is a typical preparation in Spanish cuisine that is characterized by its mixture of sweet and savory flavors. Ingredients: 4 chicken legs or 8 chicken thighs 2 cups of canned diced tomatoes 1 onion, diced 2 cloves of garlic, minced 1/4 cup of olive oil 1/2 cup of white wine…