So here’s the story 
It’s my mums 41st Birthday and i am going with a spanish theme
I have won awards for my cooking so i’m not worried about the difficulty of recipes, i just need a very traditional spanish recipe. I haven’t cooked spanish before….i tend to stick towards greek, french and italian so i thought i’d try something a tad different.
I’d appreciate any help heaps! It will be a 3 course meal with 1 alcoholic and 1 non alcoholic spanish drink
I’m just having trouble finding a true traditional spanish website full of recipes.
Thanx in advance for any help
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Mr. Turtle - said
July 4 2011 @ 02:13
Tortilla Española de Patata
Large baking potatoes, peeled and thinly sliced — 4 or 5
Onion, chopped — 1
Olive oil — 2 to 3 cups
Eggs, beaten — 5 or 6
Salt and pepper — to season
Method
Heat 2 cups of the oil in a deep skillet over medium flame. When the oil is hot, add a layer of potato slices to the skillet, one at a time so they don’t stick. Sprinkle with a layer of onions and a pinch of salt, then repeat to use up the potatoes and onions sprinkling each layer with a pinch of salt. Add more oil as necessary to come about 3/4 the way up the potatoes. Cook, carefully lifting and turning the potatoes occasionally, until the potatoes are tender but not browned, about 6 to 8 minutes.
Remove the potatoes from the heat. Place a colander in a large bowl and turn the potatoes into the colander. Drain as much oil from the potatoes as possible. Reserve about 1/4 cup of the oil. (The remaining oil has a fine flavor. Strain it through a fine-mesh sieve or coffee filter and store in the refrigerator for use in other dishes.)
Wipe the skillet clean. Beat the eggs with a little salt and pepper in a large bowl. Carefully stir the potatoes and onions into the eggs and set aside to rest for about 10 minutes.
Heat half of the reserved oil in the skillet over medium-high flame. Add the potato-egg mixture to the skillet and spread it out evenly. Reduce heat to medium and cook, gently shaking the skillet to keep the egg from sticking, for about 5 or 6 minutes, or until the bottom of the eggs begin to brown.
Remove the skillet from the heat. Cover the top with a large dinner plate and turn the skillet over to let the tortilla drop onto the plate. Return the skillet to the flame and add the remaining reserved oil. Slide the inverted tortilla back into the skillet to cook the other side for another 3 or 4 minutes.
Remove from heat and let the tortilla rest for about 5 to 10 minutes. Serve warm or at room temperature.
shine - said
July 4 2011 @ 02:13
In Spain, a green salad is almost always on the table at mealtime. When dining out at a restaurant or perhaps preparing a special meal at home, an "ensalada mixta" or a colorful, mixed green salad is served on a large platter in the center of the table.
1 head Iceburg or Romaine lettuce
2 tomatoes, cut into 8 pieces
1 cucumbers, peeled and sliced
1/2 cup green olives, stuffed with anchovies
1 can (approximately 15 oz) white asparagus
1 red or yellow pepper, sliced in long thin strips
1/4-1/2 yellow or red onion, sliced thin
1 carrot, grated
1 6 oz can tuna, drained
2 hard boiled eggs, peeled and cut into quarters
red wine or sherry vinegar
extra virgin Spanish olive oil
salt to taste
1 15 oz can baby corn, drained
1 15 oz can artichoke hearts, drained
This Spanish mixed green salad recipe 4-6 servings.
Hard boil the eggs. Allow to cool in cold water. Then, peel and cut into quarters, or slice in thick slices.
Cut the lettuce head in half. Rinse the lettuce under cold water and allow to drain. While lettuce is draining, cut the tomatoes. Peel and slice cucumbers and slice the red peppers. Grate the carrot.
Break up the lettuce into small pieces for a salad. Make a bed of lettuce on a large platter. On top of the bed, place the tomatoes, cucumbers, onions, peppers and carrots. Then spread out the tuna around the bed of lettuce, breaking it up into small chunks with a fork first. Place the egg slices, asparagus, olives and baby corn ears and artichoke hearts on top.
Dress with oil and vinegar and sprinkle with salt to taste.
Paella
2 tablespoons olive oil
1 tablespoon paprika
2 teaspoons dried oregano
salt and black pepper to taste
2 pounds skinless, boneless chicken breasts, cut into 2 inch pieces
2 tablespoons olive oil, divided
3 cloves garlic, crushed
1 teaspoon crushed red pepper flakes
2 cups uncooked short-grain white rice
1 pinch saffron threads
1 bay leaf
1/2 bunch Italian flat leaf parsley, chopped
1 quart chicken stock
2 lemons, zested
2 tablespoons olive oil
1 Spanish onion, chopped
1 red bell pepper, coarsely chopped
1 pound chorizo sausage, casings removed and crumbled
1 pound shrimp, peeled and deveined
In a medium bowl, mix together 2 tablespoons olive oil, paprika, oregano, and salt and pepper. Stir in chicken pieces to coat. Cover, and refrigerate.
Heat 2 tablespoons olive oil in a large skillet or paella pan over medium heat. Stir in garlic, red pepper flakes, and rice. Cook, stirring, to coat rice with oil, about 3 minutes. Stir in saffron threads, bay leaf, parsley, chicken stock, and lemon zest. Bring to a boil, cover, and reduce heat to medium low. Simmer 20 minutes.
Meanwhile, heat 2 tablespoons olive oil in a separate skillet over medium heat. Stir in marinated chicken and onion; cook 5 minutes. Stir in bell pepper and sausage; cook 5 minutes. Stir in shrimp; cook, turning the shrimp, until both sides are pink.
Spread rice mixture onto a serving tray. Top with meat and seafood mixture.
"Flan" is the Spanish name for vanilla egg custard, topped with caramel sauce. It is a Spanish classic and one of the most popular desserts, served everywhere in Spain
http://spanishfood.about.com/od/dessertssweets/r/flan.htm
Most of Spain is hot in the summers, so Spaniards have plenty of ways to keep cool. So, "claras" or lemon beer, (also known as a Shandy) is a popular summertime drink. Luckily, it is easy to make and is very refreshing.
12 oz beer
12 oz lemonade
2 chilled tall glasses or beer mugs
Pour half the beer into each glass. Slowly pour the lemonade into the 2 glasses.
Easy Sangria Recipe, a Spanish Classic
2 (750 ml) bottles red wine – any type
2 (12) oz cans 7-Up or any lemon-lime soda
2 oz triple sec
1/2 cup brandy
1/2 cup sugar, (more if you like a sweeter drink)
1 orange, Sliced
2 lemons, Sliced
ice
Slice the orange and lemons about 1/8 inch thick. Place in a large punch bowl or the largest mixing bowl you have. Add 1/2 cup of sugar and wine. Mix thoroughly to dissolve the sugar.
Add Triple Sec and Brandy and stir. (If you are making this ahead of time, don’t add the soda until your guests are about to arrive.) Add the 2 cans of soda and stir. Taste for sweetness. If needed, add more sugar. Make sure that the sugar is completely dissolved.
If you are serving from a bowl, add lots of ice to the bowl to chill completely. If you are serving in pitchers, put lots of the ice in the pitchers and then pour the sangria over the ice.
Granizado de limón
granizado de limón
Ingredients
Juice of 4-6 lemons (depending on size)
½ litre water
100 gr sugar
Method
Heat together sugar and water.
When sugar is dissolved, remove from heat.
Stir in lemon juice.
Allow to cool.
Place in freezer until ALMOST frozen.
Mush with electric mixer into thick purée.
Serve icy-cold with a straw.
Emma - said
July 4 2011 @ 02:13
Here are a bunch of Spanish Recipes http://www.gourmet-living.com/category.html?category=spanish