spanish & catalan recipes

Spanish & Catalan Recipes

Ingredients (for 4 people):

1 octopus of 2 or 3 kg1 kg of Galician potatoesCoarse salt [to taste]Sweet or spicy paprika [or mixed, depends on the taste each one]Extra virgin olive oilWater

Instructions:

Step 1.Hit the octopus, remove the head and wash it.Step 2.Put water until it boils.Step 3.When it boils, put the octopus inside the water and outside of the water and repeat this action three times. Finally put the octopus in the water for 20-25 minutes.Step 4.When we are ready to take it out of the water, we cut it into small pieces and we garnish it.Step 5.We put it on a plate and it’s ready to eat.

Ingredients (for 1 people):Squid(300g)FlourOil

Instructions:

Step 1.Put the squids in a colander to drain them.

Step 2.Add flour to the squids.

Step 3.Fry the squids (two to three minutes until golden) they are fried at 190 degrees

Step 4.Wrap them into absorbent paper to remove the excess of oil.

Step 5.Serve them on a plate and eat.Bon appétit


4 or 5 potatoes , peeled, cut into 1/4" slices2 teaspoons of salt 2 cups of olive oil1 medium onion, 4 or 5 large eggs, beaten to blend

Instructions:1.Peel and chop the onion in medium dice. Clean the green pepper, remove the stem and pips and cut into cubes.

2.Put everything in the pan,to your liking and fry over low heat for 25-30 minutes.

3.Remove the frit and drain it. Pass the oil to a container and reserve it. Clean the pan with absorbent kitchen paper.

4.Shell the eggs, place them in a large bowl and beat them. Salad them to your liking, add the fry of potatoes and onion and mix well.

5.Put the pan back on the fire, add a little oil and add the mixture. Remove a little with a wooden spoon and wait (20 seconds) to start curdling.

6.Separate the edges, cover the pan with a plate of larger diameter than the pan and turn it over.

7.Throw it again so it creaks on the other side.

8.Put the results in a plate and finished.

Ingredients (for 5 people):A loaf of bread bought the day before.A liter of milkThe peel of a lemon.A cup of sugar.4 eggs1 Litre of oil.

Instructions:

Step 1. In a saucepan, boil the milk with the lemon and sugar peel.Step 2.While it is cooking, cut the bread into two-centimeter slices.Step 3.Beat the eggs and reserve.Step 4.Put to heat oil in a pan.Step 5. We dip the bread in the milk and then in the egg and fry it.Step 6. In a dish with absorbent paper, we are putting the French toast already fried.Step 7.Place the torrijas on a clean plate, and pour sugar over them.Step 8.Ready to serve, take advantage.


For the stock- 6 litres of water- 1 pig’s trotter- 1 chicken carcass- 2 chicken thighs or breasts- 250g veal- 1 ham bone- 125g Iberian bacon- 2 onions- 2 large leeks- ½ cabbage- 2 potatoes

Instructions:

To make the stock

Place all the meat in a large pan of cold water over a low heat and cover. When the water starts to boil, skim the foam from the surface and leave it to boil for an hour.Dice the vegetables into small chunks.Add the vegetables to the meat and cook for a further hour and a half. Add salt.Strain the broth and once cool, keep in the refrigerator or freeze.

For the meatballs

- 150g minced beef- 100 minced pork-1 egg- 2 garlic cloves (finely chopped)- 2 pieces of stale bread- Flour, oil, salt, pepper and parsley

For the soup

200 large galets2 litres of stock250g meatballs

To make the soup

Boil the pasta in a saucepan of salted water for 10 minutes.In a large pan, mix the strained broth, cooked pasta and meatballs. Season to taste and cook all together for two minutes.

To make the meatballs

In a large bowl, mix the minced meat, beaten eggs, garlic cloves and dried bread. Season well and add the chopped parsley.Make small meatballs, about the size of grapes, and roll them in flour. Fry in olive oil until they are golden brown and set aside. CHEF'S TIPS

Add chickpeas or beans to the stock while boiling.Use seasonal vegetables.Prepare the broth a few days before and freeze.

Ingredients (for paella 6 people):400g the rice round 800ml of fish stock 1 large sepia or two medium sepias12 prawns

Instructions:

Step 1.To get started we will pour some oil to the paella.And once it is hot we add the seafood sepia, prawns...

Step 2.Cook the chopped cuttlefish until it is golden brown. Remove it and we let it rest for a few minutes.

Step 3.Add rice and remove it afterwards.The idea is that the rice is well soaked in the sauce so that is has more flavour. After a few minutes we add fish broth and salt.

Step 4.We raise the fire at high level until it begins to boil 20 minutes.

Step 5.We remove the paella from the fire and let it rest for five minutes before serve and you can cut some slices of lemon to give it a fresh and smart touch.

Ingredients

bread, olive oil , salt tomato .

Instructions:

Step 1.We cut the sliced bread

Step 2.Cut the tomato into slices and put it onto the sliced bread. You can also add tomato sauce

Step 3. Put the salt and olive oil

Step 4. Put it on the plate and eat it

IT'S DELICIOUS !!!!!!!


4 medium-sized eggplants 4 large red peppers.2 cloves of garlic.3 small tomatoes.salt, extra virgin olive oil.4 small onions

Instructions:

Step1.Wash and dry the eggplants, the red peppers and the tomatoes. Step 2.Remove the outer layer of the onions and garlic cloves.Step 3.Strain the eggplant with a sharp knife so it does not melt with the heat of the oven.Step 4.Put all the vegetables in an oven tray except the tomatoes, and we water them with a little extra virgin olive oil.Step 5.Put the tray in the pre-heated oven at 170 ° C for one hour. Mix the vegetables, add the tomatoes into the tray and let them 30 minutes more.Step 6.Check that the vegetables are tender before removing the oven tray and let them cool to remove the skin to pepper and eggplant.Step 7.Remove the outer layers of the onions and chop them. Extract, slightly pressing, garlic cloves of the roasted garlic cloves.Step 8.Add a pinch of salt


-4 egg yolks.-1/2 litre of milk.-100 grammes of sugar.-40 grammes of corn flour (cornstarch).-A branch of cinnamon.-A Lemon peel.

Instructions:

Step 1.Heat the milk together with lemon peel and cinnamon.

Step 2. Mix the egg yolks with the sugar and corn flour, helping if necessary with a little milk.

Step 3. Once the milk has boiled, add it to the previous mixture and then pass the mixture through the strainer to remove traces.

Step 4. Cook over low heat, stirring with a spatula so that it does not stick.

Step 5.Cook the cream a little until it begins to thicken. We must bear in mind that once we let it cool it will thicken more.

Step 6.Once it has settled, put it in a container and let it cool in the fridge covered by a slightly leaky film.

Step 7.When serving add sugar and burn with a blowtorch.

BON APETIT!!


(1) kg. of tripe stew(1) pig's trotter (cut into four pieces)(1) onion(1/2) red pepper(1) head of garlic(1) tomatoBlack peppercorns (Half teaspoon)(2) chilliesChile or ground cayenne (the tip of a small spoonful)(1) small spoonful of sweet paprika100 ml white or fine wineExtra virgin olive oilSaltVinegar Chorizo and Black pudding (optional)

Step 1.Wash the tripe with clean water. Leave them with water and a splash of vinegar for at least half an hour and repeat the procedure of washing them with clean water under the tap.

Step 2.Cut the onion and tomato in half, the half red pepper in pieces and peel the head of garlic.

Step 3.In a casserole add the tripe and the hands together with the onion, the tomato, the pepper, the head of garlic, the spices (black pepper, chili peppers, ground chili and sweet paprika), a little bit of salt, three tablespoons of oil extra virgin olive and 100 ml. of white wine.

Step 4.Put the casserole on medium heat and wait for the liquids to be consumed. The tripe will release liquid so they will be made without sticking, however you should not stop monitoring them and moving them from time to time.

Step 5.Once the liquids have been consumed, cover the tripe with water and cover the casserole. You should leave them one half hour.

Step 6.Grind or crush the onion and tomato to add to the stew. Discarded the head of garlic. Leave the fire fifteen more minutes and set aside.


350g of white beans.2 cloves of garlic.1 bunch of chopped fresh parsley.150g of minced bacon.Extra virgin olive oil.

Step 1. Soak the beans the night before.Cook the white beans with salt and oil in water ite beans.

Step 2.Cook the white beans with salt and oil in water.

Step 3.When we have the white beans freshly cooked, sauté them in a pan with oil, garlic, parsley and minced bacon.

Ingredients: (for 1 person):

1 raw sausage cooked 200 gr cooked white beansOlive oilGarlic and parsley (optional)Salt

Instructions:

Step 1 : Put the sausage in the frying pan until they are toasted in the outside and tender in the inside with a little bit of olive oil. Step 2.In the same frying pan you can cook the beans for 45 minutes Step 3.Peel the garlic and the parsley and add it, at the top of the beans. Finally, Add oil and salt to the beans.Step 4.Put the sausage and the beans on a plate and BON APPETITE!!!!!

Ingredients (for _4__ people):

50 grammes of toasted 100 grammes of toasted almonds 200 cl of arbequina olive oil 4 or 5 ripe tomatoes1 garlic clove4 dry nymphs4 branches of parsleysalt

Instructions:

Step 1.First of all, we eliminate the nipples of the shoots, cut (if possible grilled, if not, we can do it in the oven), tomatoes, garlic and nyores

Step 2. Once the aforementioned products are peeled, we can peel garlic and tomatoes.

Step 3. Cut tomatoes into small pieces, so they do not spread too much when we put them in the mortar

Step 4. And disassemble the nyores

Step 5. In the mortar, first put salt (to taste), hazelnuts and almonds, and cut it with the mortar.

Step 6. we prefer not to cut too much

Step 7. Once cut the dried fruit, add garlic (also to taste, if you do not like too spicy, better not add too much), cut garlic, add nyores and, finally, parsley.

spanish & catalan recipes

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