Spanish Recipes

Sangría

SANGRÍA INGREDIENTS: 1 liter of dry red wine2 oranges4 peaches5 dsp sugar1 cup club soda2 pieces of lemon skinA slice of orange (decoration) PREPARATION: Put the wine into a jug; add sugar and stir until is properly dissolved. Squeeze the oranges and add the juice to the jug. Save a slice. Wash the peaches, peel …

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Chicken Roast

CHICKEN ROAST INGREDIENTS: 1 chicken in pieces3 carrots, peeled and cut into thirds3 ribs celery, peeled and cut into thirds3 medium-sized onions3 medium-sized tomatoes3 medium-sized potatoes6 dsp of virgin olive oil100 gr of pinenuts100 gr of almonds1 cup dry white wine1 chicken stock cube1 1/2 tablespoons kosher salt2 tsp cracked white pepper1 lemon juice2 fresh …

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Tomato and Basil Salad

TOMATO AND BASIL SALAD INGREDIENTS: 500 g fresh ripe tomatoes15 ml (1 tablespoon) vinegar45 ml (3 tablespoons) olive oilSalt to tasteBlack peppercornsDried basil branches (as needed) PREPARATION: Cut the tomatoes into thin slices.Spread the tomatoes with vinegar, oil, salt and black pepper.Chop the dried basil leaves and spread them over the surface.VARIANTS and SECRETS: Juices …

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Spanish Meatballs

SPANISH MEATBALLS INGREDIENTS: 220 gr. veal220 gr. pork2 garlic cloves2 eggs slightly beaten8 soupspoons of bread crumbs6 soupspoons of white wine2 teaspoons of parsley finely choppedSalt and ground black pepper to taste1 cup olive virgin oilFlour (required amount)For the tomato sauce:1 onion1kg ripe tomatoes chopped8 soupspoons of virgin olive oil1 teaspoon of sugarSalt and ground …

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Marinated Olives

MARINATED OLIVES INGREDIENTS: 1 kg large green olives2 bayleafsA sprig fresh of thymeA sprig fresh of fennelA sprig fresh of oregano1 tsp of peppercorns1 lemon1 part of vinagre to 4 parts of water5 cloves of garlic, smashed PREPARATION: Using a hammer or a wooden spoon split the green olives.Inside a bowl put them and covers …

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Spanish Recipes

SPANISH RECIPES Probably the best cuisine around the world is the Spanish food that has a variety of dishes with around of thousands of recipes and flavors: from starters, tapas, fish and typical dishes as well as the cakes and pies. But they are strongly influenced by seafood because the majority of countries are surrounded by water. …

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Spanish Lentils

SPANISH LENTILS INGREDIENTS: 250 gr. lentils100 gr. serrano ham2 large carrots1 chorizo1 bay leaf1 large onion3 small potatoes2 garlic cloves1/2 small glass of virgin olive oil1 small glass of red wine1 pinch of saffronA sprig fresh of parsleySalt and freshly ground pepper to taste1 red pepper (optional) PREPARATION: Soak the lentil for half an hour. …

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Ceviche

CEVICHE INGREDIENTS: 1 Kg. Fish (ojo de uva, tollo, corvina, mero or other fish). 1/2 Kg. of lemon, extract the juice. 3 cloves garlic, minced (not exaggerating because its flavor is strong). 4 chopped onion (long) 200 gr. of ground Rocoto (or chili). 2 sprigs Coriander finely chopped. Salt and pepper to taste. Spanis Recipes: …

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Seabass Gardener

SEABASS GARDENER INGREDIENTS: 1650 gr. of seabass fillets and boneless clean1/4 lt. of fish stock1 grated carrot60 gr. of flour60 gr. of butter1 finely chopped celery1 finely chopped leek1/4 lt. of albarino wineSaltground white pepper PREPARATION: Slice the seabass into 6 fillets of 275 gr. each approx.On a baking sheet, do a background with the …

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