What are some Spanish recipes you recommend?

INCREDIBLE PAELLA RECIPE (This is amazing!!)

Ingredients:

1 frying chicken, cut in 12 pieces
Salt and black pepper, to taste
1 teaspoon dried oregano
1/4 cup olive oil
2 Spanish chorizo sausages
2 garlic cloves, crushed
1/2 Spanish onion, diced
2 ripe tomatoes, peeled, seeded and finely chopped
Pinch sweet paprika
2 cups Spanish rice, short to medium grain, like Valencia
2 teaspoons saffron threads
6 cups warm stock or water
2 lobster tails, split
1 pound calamari (squid), cleaned and cut in rings
1 pound jumbo shrimp
1 dozen mussels, cleaned
1/2 cup sweet peas, frozen and thawed
Lemon wedges
Pimentos, cut in strips

Directions:

Rinse the chicken pieces and pat dry. Season all over with salt, black pepper, and oregano. Heat the oil in a paella pan or wide skillet. Brown the chicken on all sides, when nearly cooked through, add the chorizo links and brown.

Remove the chicken and sausage from the pan. Cut the sausages into slices and set aside. Drain out excess oil but don't clean the pan. Make a sofrito by sautiing the garlic, onion, and tomatoes, cook until the mixture caramelizes a bit and the flavors meld. Season with salt, black pepper, and paprika.

Add the rice, stirring to coat the grains. Steep the saffron in 1/4-cup hot water for 5 minutes then stir it into the rice.

Add the stock/water and simmer for 10 minutes, gently moving the pan around so the rice cooks and absorbs evenly. Do not cover or constantly stir like risotto. Add the shellfish and the reserved chicken and sausage. Simmer, without stirring, until the rice is al dente and the mussels have opened. (Do not eat any mussels that do not.)

Scatter the peas on top and continue to cook until the liquid is absorbed. The ideal paella has a toasted rice bottom called socarrat. Allow to rest off the heat for 5 minutes before serving. Garnish with lemon wedges and strips of pimento.

Yield: 8 to 12 servings

Flan de Almendras (Almond Flan),
Spanish Dessert Recipe

The national dessert of Spain, flan is simple to make and a nice light alternative to heavy ice creams and cakes.

Ingredients for this Spanish dessert:

* 1 tbs. water
* 1 3/4 cups of sugar
* 1/2 cup ground almonds

* 3 cups milk
* 1 tsp. grated lemon peel
* 6 eggs
* 1/4 tsp. salt
* thinly sliced orange for garnish



Preparation Instructions:

1. In a 9 inch baking pan, caramelize the sugar and water at low heat. When the sugar turns golden, remove from heat and coat the pan bottom with the caramel.
2. In a blender, mix the rest of the ingredients except the orange until smooth.
3. Pour the mixture into the caramelized baking pan and place in a larger pan containing 1 inch of water.
4. Bake at 350 degrees for about one hour until top is set and golden.
5. Remove pan from the water and allow to cool.
6. Place a serving plate over pan and flip over. Remove the pan.
7. Chill at least an hour before serving.



Serve with the orange slices as a garnish.

Spanish Churros,
Spanish Dessert Recipe
Churros can be found throughout Spain, often sold by street vendors who cook them fresh at their carts. The whole street fills with the smell of this delicious fried dough.

Ingredients for this Spanish dessert:

* 2 cups water
* 1 tablespoon olive oil
* 1/4 teaspoon salt
* 2 cups of flour
* Oil for deep frying
* Granulated sugar for dipping



Preparation Instructions for Churros:

1. Place water, olive oil, and salt in a saucepan and bring to a boil.
2. Add the flour all at once and stir vigorously with a wooden spoon until a ball forms.
3. Cool slightly. Using a churro maker (or a pastry bag or cake decorator fitted with a 3/8 inch fluted tube -- #105 is good) press the dough out in 4 inch strips (which may be made in the shape of loops). The fluted shape is essential. Otherwise the pastries will turn out hard and doughy.
4. Heat the frying oil, at least 1/2 inch deep, in a skillet until it is very hot.
5. Reduce the heat to medium and from the churros, turning once, until they barley begin to color. Do not fry more that 3 or 4 at a time so that you can keep a watchful eye to prevent overcooking.
6. Drain. Serve warm and dip in sugar.



These crunchy treats are great for breakfast or as a dessert.
They are best served right away, but they can be frozen and reheated in a toaster.

Catalan Aubergines

Aubergines are known as eggplants in some countries. This is an aubergine recipe from Catalonia.

Basic ingredients

2 medium aubergines (eggplants)
4 tbsp olive oil
2 medium tomatoes
1 tsp paprika
2 cloves of garlic crushed
1 medium onion chopped
salt and pepper
chopped fresh parsley

Steps:

Prepare the aubergines by peeling them and cutting into cubes

Heat the oil in a frying pan add the aubergine cubes and sauté for a few minutes

Add the chopped onion, crushed garlic and paprika to the aubergine in the frying pan and fry over a low heat for a further 5 mins

Add the chopped tomatoes season with salt and pepper

Cover the frying pan and cook for a further 15 minutes (checking that the aubergine is well cooked)

Place in a serving dish and garnish with a little chopped fresh parsley

Red bean, chorizo and bacon stew

Pulses play an important part in Spanish cuisine and this is a delicious typically Spanish "throw it all in and let the flavours blend" dish. It can be quite filling, and is definitely a warming Winter dish rather than a light Summer one.

Basic ingredients

100g dried red beans (per person)
60g bacon (per person)
50g chorizo sausage (per person)
1 onion
1 carrot
1 leek
olive oil
salt

Steps:

Place the beans, diced bacon, chopped onion, carrot and leek and a few drops of olive oil into a saucepan season with salt

Cover with water and bring to the boil and then simmer for about an hour and a half before adding the chopped chorizo

Continue boiling until the beans are well cooked (this depends on the variety of red beans you are using) - this should be at least an hour and 40 mins

Add more water if necessary in step 2 to prevent the beans from becoming dry or sticking to the bottom of the pan
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Chickpeas with chorizo

A lovely warming dish, as filling as it is tasty.

Basic ingredients:

250g chickpeas (ready cooked)
1 onion
olive oil
100g chorizo sausage
salt and pepper
1/2 tsp paprika

Steps:

Chop the onion and sauté in 2 tbsp olive oil in a frying pan

Cut up the chorizo and set aside

Rinse the cooked chickpeas well and then add them to the fried onion together with 1/2 tsp paprika - continue frying for a further 5 mins

Add the chopped chorizo and fry a little longer before serving

Churros, everyone's favorite. (:


Things You’ll Need:

* 1 cup water
* 1/2 cup butter or margarine
* 1/4 tsp. salt
* 1 cup flour
* Saucepan, 3 qt.
* 3 eggs
* Bowl
* Pastry tube with a large tip
* Frying pan
* Cooking oil
* Paper towels
* 1/2 cup sugar
* 1/4 tsp. cinnamon
* 4 oz. dark chocolate
* 2 cups milk
* Saucepan, small
* 1 tbsp. corn starch
* Whisk


Prepare the Churros
Step1
Place the water, butter, salt and flour in a saucepan and bring to a boil. Stir over low heat until the mixture congeals into a ball (about 1 minute). Remove the pan from the heat source.
Step2
Beat the eggs in a bowl until they are smooth, then stir them slowly into the mixture. The resulting dough should be fairly thick, but also smooth and pliable.
Step3
Heat the cooking oil in a frying pan or skillet until it is sizzling.
Step4
Spoon the dough mixture into a pastry tube and squeeze it out into lengths of 4 to 5 inches apiece.
Step5
Place each strip of dough on the skillet (3 or 4 at a time). Cook them for about 4 minutes apiece or until the dough is a golden brown. Turn the churros once about midway through to make sure they cook evenly.
Step6
Remove the churros from the pan and lay them on paper towels to drain the excess oil.
Step7
Mix the cinnamon with 1/4 cup of sugar, then roll the churros in the mixture. The sugar and cinnamon should stick to the dough.
Make the Chocolate Dip
Step1
Place the chocolate and the milk in a pan and warm slowly, over low-to-medium heat. Stir it regularly, until the chocolate is completely melted.
Step2
Add the corn starch and about 1/4 cup of sugar to the mixture of milk and chocolate, blending them in gradually with a whisk.
Step3
Let the mix simmer over low heat, whisking constantly, for about 5 minutes or until the mixture thickens. (The corn starch will make the dipping sauce congeal sufficiently.)
Step4
Pour the sauce into a bowl or similar receptacle.
Step5
Dunk the churros in the chocolate sauce as you eat them.

i like mexican. ive never tried spainsh food though.