8 posts tagged “spanish”

Seafood Paella
Serves 6

3 cups Homemade Chicken Stock, or canned low-sodium chicken broth, skimmed of fat
2 cups low-sodium clam juice
Pinch saffron
1 cup sugar-snap peas, tough strings removed, cut in half on the bias
2 links chicken sausage, cut into 1/2-inch rounds
12 medium shrimp, peeled and deveined
12 squid, (about 1 pound), cleaned and cut into 1-inch rings
1 medium onion, peeled and finely diced
2 tablespoons minced garlic
1 red bell pepper, seeded and cut into 1-inch-long matchsticks
1 yellow bell pepper, seeded and cut into 1-inch-long matchsticks
1 pound uncooked paella rice
1 pound cockles and mussels
1/4 teaspoon paprika
1/4 teaspoon freshly ground black pepper
6 plum tomatoes, seeded and cut into 1/4-inch dice
1/4 cup coarsely chopped fresh flat-leaf parsley
Olive-oil cooking spray

Place stock, clam juice, and saffron in a medium saucepan over medium-high heat. Bring to a boil, cover, and reduce heat; simmer 15 minutes. Remove from heat; set aside.

Prepare an ice bath. Bring a medium saucepan of water to a boil, and blanch sugar snap peas until bright green and just tender, about 1 minute. Using a slotted spoon, transfer peas to ice bath; let cool. Drain, and set aside.

Coat a paella pan (or a 6-quart Dutch oven that measures 11 inches in diameter and 5 inches in height) with cooking spray; set over medium-high heat. Add sausage, and cook until well browned, turning, about 5 minutes. Add shrimp, and cook 1 1/2 minutes. Add squid, and cook until opaque, about 1 1/2 minutes more. Transfer seafood and sausage to a plate, and set aside. Add onion, garlic, and bell peppers to paella pan; sauté until onions are translucent, about 3 minutes. Add uncooked rice; sauté until translucent, 1 to 2 minutes more. Add 4 cups reserved stock mixture; bring to a boil. Reduce heat to medium low, and cover. Cook until most liquid has been absorbed and the rice is just tender, about 10 minutes.
 
Meanwhile, place remaining cup of stock mixture, cockles, and mussels in a sauté pan over medium-high heat. Cover, and bring to boil. Cook until all shells have opened, 2 to 3 minutes; discard any that remain closed. Add paprika, black pepper, tomatoes, shrimp, squid, and sausage to rice mixture; combine. Add cockles, mussels, and cooking liquid to mixture, being careful to leave behind any residue in sauté pan. Stir in parsley; garnish with peas. Serve immediately.

Red Snapper Veracruz Style
Recipe courtesy of Zarela Martinez of Zarela
Serves 4 to 5

1 three- to three-and-a-half-pound red snapper, scaled and cleaned
Coarse salt and freshly ground pepper
Olive oil, for pan
Vera Cruz-Style Sauce (recipe follows)
2 to 3 dried bay leaves
3 to 4 sprigs fresh thyme
1 small white onion, thinly sliced

Preheat oven to 375 degrees;. Rinse fish under cold running water, inside and out, being sure to remove all traces of gills and blood. Blot dry with paper towels, inside and out. Lightly season, inside and out, with salt and pepper. Lightly oil the bottom of a large roasting pan. Cover the bottom of the pan with half of the sauce. Place fish over sauce. Tuck bay leaves, thyme, and onion into the cavity of the fish. Pour remaining sauce over fish.

Bake just until the flesh flakes when tested with the tip of a knife, 30 to 40 minutes. Use two large spatulas to transfer fish to a platter spooning sauce and cooking juices over it. Or remove fish from bone and serve on individual plates, with sauce spooned over it.

Vera Cruz Style Sauce
Makes 6 to 7 cups

1/2 cup olive oil
10 garlic, 6 left whole, 4 very finely chopped
2 medium white onions, finely chopped
8 to 10 large ripe tomatoes, (about 4 pounds), finely chopped, or two 28-ounce cans Italian plum tomatoes (preferably San Marzano), coarsely chopped, with their juice
24 pimento-stuffed green olives, sliced if large
4 to 6 pickled jalapeno chiles, stemmed, seeded, and cut lengthwise into thin strips
2 teaspoons small capers
4 dried bay leaves
1 cup fresh flat-leaf parsley leaves
4 fresh thyme, or 1/2 teaspoon crumbled dried thyme
4 fresh marjoram, or 1/2 teaspoon crumbled dried marjoram
4 fresh oregano, or 1/2 teaspoon crumbled dried Mexican oregano
2 teaspoons coarse salt
1/2 teaspoon freshly ground canela
1 cup dry white wine

In a medium stockpot, heat oil over medium-high heat. Add whole garlic cloves, and cook, stirring, until golden on all sides. Remove garlic and discard. Add minced garlic and the onion. Cook, stirring frequently, until onions are translucent, about 3 minutes. Stir in tomatoes. Reduce heat to medium-low and cook, stirring occasionally, until slightly reduced, about 15 minutes.

Add olives, chiles, capers, bay leaves, parsley, thyme, marjoram, oregano, salt, canela, and wine. Cook until the sauce has thickened to desired consistency, 15 to 20 minutes. Taste and adjust for seasoning. If using fresh whole herbs, remove and discard before serving.

Yellow Rice - Arroz Amarillo
Recipe Courtesy of Daisy Martinez
Yields 6-8 servings

Good to serve with Fillet a La Veracruzana

1/2 cup Achiote Oil (recipe follows)
1/2 cup Sofrito (recipe follows)
1/2 cup alcaparrado (marinated olives, capers and pimentos, found in jars in the international foods aisle) or coarsely chopped pimiento-stuffed olives
2 to 3 tablespoons salt
1 teaspoon ground cumin
1 teaspoon ground black pepper
2 bay leaves
3 cups long grain white rice
4 cups chicken broth, homemade or canned, plus additional if needed

Heat the achiote oil in a heavy, 4- to 5-quart pot with a tight-fitting lid over medium heat. Stir in the sofrito and cook until most of the water is evaporated. Add the alcaparrado or olives, salt, cumin, pepper, and bay leaves; stir to combine. When the mixture is bubbling, add the rice, stirring to coat. Pour in enough chicken broth to cover the rice by the width of two fingers. Bring to a boil and reduce the liquid until the broth reaches the level of the rice. When the broth and rice are level, stir the rice once, reduce the heat to low and cover. Cook for 20 minutes, without opening the pot or stirring. After 20 minutes, gently fluff the rice up by scooping the rice from the bottom to the top. Serve hot.

Achiote Oil
Yields 1 cup

1 cup olive oil
2 tablespoons achiote (annatto) seeds

Heat the oil and annatto seeds in a small skillet over medium heat until the seeds start to give off a lively, steady sizzle. Don’t overheat the mixture or the seeds will turn black and the oil a nasty green. Once they’re sizzling away, pull the pan from the heat and let it stand until the sizzling stops. Strain as much of the oil as you are going to use right away; store the rest for up to 4 days at room temperature in a jar with a tight-fitting lid.

Sofrito
Yields 4 cups

2 medium Spanish onions, cut into large chunks
3 to 4 Italian frying peppers or cubanelle peppers, cut into large chunks
16 to 20 cloves garlic, peeled
1 large bunch cilantro, washed
4 leaves of cilantro
3 to 4 ripe plum tomatoes, cored and cut into chunks
1 large red bell pepper, cored, seeded and cut into large chunks

Add the onion and cubanelle or Italian peppers into the work bowl of a food processor. Pulse until coarsely chopped. With the motor running, add the remaining ingredients one at a time and process until smooth. Sofrito will keep in the refrigerator for up to 3 days. It also freezes beautifully.

Fillet a La Veracruzana
Recipe courtesy of Daisy Martinez
Yields 4 servings

Flour to dredge
4 fillets (either chicken or snapper; tilapia works too)
2 tablespoons extra-virgin olive oil
1 tablespoon vegetable or canola oil
1/2 large Spanish onion, sliced
1/2 large red bell pepper, cut into half-inch slices, lengthwise
2 cloves garlic minced
2 large plum tomatoes, cut lengthwise into 8 wedges
1 tablespoon capers
1 lime, juiced
1/2 cup cilantro, chopped
Salt and pepper
1 avocado, pit removed and sliced

Season the fillets with salt and pepper, and dredge in flour. Shake off any excess. Heat the 2 tablespoons of olive oil in a pan over high heat. When the pan is hot, add the floured fillets and cook until golden on one side. Flip the fillets and cook until golden on the other side. Heat the 1 tablespoon of vegetable oil in a pan and add the onions, peppers and the garlic. Cook until fragrant, then add the tomatoes and the capers and heat through. Add the lime juice and cilantro, and salt and pepper to taste. Remove fillets to plate and top with vegetables. Serve with Yellow Rice - Arroz Amarillo and garnish with a slice of avocado.

Paella
Yields 4 servings

1/4 cup extra-virgin olive oil, 4 turns of the pan
1/2 pound chorizo, casings removed and cut into bite-size dice
3/4 pound chicken cutlets or tenderloins, cut into bite-sized pieces
1 fresh bay leaf
4-5 sprigs fresh thyme
1 medium onion, chopped
1 pound medium shrimp, peeled and deveined
1/2 teaspoon crushed red pepper flakes
4 cloves garlic, grated or chopped
2 Piquillo peppers or 1 roasted red pepper, chopped
1 teaspoon turmeric
1 envelope saffron powder or a pinch of threads
Salt and pepper
2 cups chicken stock 
2 cups couscous
1 cup frozen green peas
Zest of 1 lemon
A generous handful of flat-leaf parsley, chopped

Heat olive oil over medium-high heat in a deep skillet. Add the chorizo, cook for 1 minute to render some of its fat, then add the chicken, bay leaf, thyme and onions. Cook for 2 minutes to start softening the onions, then add shrimp, red pepper flakes, garlic, Piquillo or red peppers, turmeric and saffron, and cook until shrimp are just about cooked through, about 3 minutes. Season with salt and pepper then add stock. Bring stock to a boil, about 1 minute, stir in couscous, peas and lemon zest.  Cover and turn off heat.  Let stand 5 minutes then fluff with fork. Remove bay and thyme stems, sprinkle with chopped parsley and serve.

Spanish Sloppy Joes
Yield 4 servings

2 tablespoons extra-virgin olive oil
1 pound ground beef sirloin
6 large cloves garlic, finely chopped
1 medium onion, chopped
24 medium-sized mushrooms, crimini or white, chopped
Coarse salt and lots of black pepper
1/2 cup dry sherry
2 tablespoons Worcestershire sauce
1 14-ounce can tomato sauce
4 crusty rolls, split
2 tablespoons butter, softened for easy spreading
A handful of flat-leaf parsley, chopped
A wedge of manchego cheese, for shaving

Heat a deep skillet over medium-high heat with olive oil. Add beef and deeply brown, 6-7 minutes, breaking it up into pieces with a wooden spoon. Add garlic, onions and mushrooms, and cook until mushrooms are dark and onions tender, 7-8 minutes. Season with salt and pepper, then add the sherry to deglaze the pan. Scrape up the brown bits from the bottom of the pan and reduce liquid, 1 minute. Add Worcestershire and tomato sauce, and stir to combine. Reduce heat to low and cook 5 minutes more. Preheat broiler.

Spread rolls with softened butter and sprinkle heavily with parsley. Toast rolls until charred at edges. Top roll bottoms with sloppy mixture and some shaved manchego cheese. Set roll tops in place and serve.

Spanish Tortilla with Chorizo
Serves 4

1/3 cup olive oil, plus more for plate 
14 ounces russet potatoes, peeled and cubed (about 2 large potatoes) 
2 red onions, roughly chopped 
Coarse salt and freshly ground pepper 
7 ounces chorizo sausage, casings removed and very thinly sliced 
1 clove garlic, crushed 
2 tablespoons freshly chopped flat-leaf parsley leaves 
6 large eggs, lightly beaten 

1. In an 8-inch skillet that's 1 1/2 inches deep, heat two-thirds of the olive oil over medium heat. When oil is hot, add potatoes, and cook for 10 minutes. Add onions, season with salt, and cook for 10 minutes more. Stir in chorizo, garlic, and parsley, being careful not to crush potatoes; cook 2 minutes. Transfer to a medium bowl to cool slightly. 

2. Lightly oil a large plate; set aside. Wipe skillet clean using paper towels; heat remaining olive oil over medium heat. Season eggs with salt and pepper. Using a spoon, gently mix eggs into cooled potato mixture; add mixture to pan. Cook until eggs are half cooked, gently pulling edge of tortilla toward the center so any uncooked liquid runs underneath. Let sit, untouched, over low heat until underside of tortilla is almost cooked, 2 to 3 minutes. Slide tortilla onto oiled plate, and invert back into pan; cook until both sides are cooked and the center is still soft. Slide tortilla onto a serving plate. Serve warm or at room temperature. 

Chicken and Green Salsa Tamales
Recipe from Oscar De La Hoya
Makes 12
 
15  large dried corn husks, plus more for cooking 
1  cup lard, unsalted butter, or shortening 
2  teaspoons coarse salt 
3  cups store-bought masa harina 
1 3/4  cups homemade or low-sodium store bought chicken stock, heated 
3  medium tomatillos, papery skins removed 
2 to 3  jalapeños, stems removed 
1  clove garlic 
2  tablespoons cilantro 
1/2  small onion 
1  extra-large 3/8 ounce cube chicken-flavored bouillon (such as Knorr) 
1  tablespoon canola oil 
2  cups shredded, cooked chicken  
1  russet potato, peeled and cut into twelve 2-by-1/2-inch strips 
Mozzarella cheese, cut into twelve 2-by-1/2-inch strips 
 
1.   Place corn husks into a large heatproof bowl. Pour enough boiling water over the husks to cover. Place a heatproof plate on the husks to keep them submerged. Let soak for 1 hour. Remove, and set aside. 
 
2.   In the bowl of an electric mixer, beat together lard and 2 teaspoons salt on medium speed until combined. Slowly add the masa harina and stock. Continue to beat until well combined and smooth. Cover and refrigerate 1 hour. 
 
3.   Bring a medium pot filled with water to a boil. Add the tomatillos and jalapeños and cook until soft, 6 to 8 minutes. Drain, and transfer to the jar of a blender along with the garlic, cilantro, onion, and bouillon. Blend until smooth, 1 to 2 minutes, adding a little water, if needed. 
 
4.   Heat oil in a medium skillet over medium heat, add chicken and tomatillo mixture. Simmer until heated through, about 5 minutes. 
 
5.   Working with the grain, tear 3 corn husks lengthwise into 24 quarter-inch-wide strips. Set aside. 
 
6.   Place one of the remaining 12 corn husks on work surface; pat dry. Position corn husk so the small end is parallel to the edge of your work surface. Place 1/4 cup of the masa mixture onto the center, but slightly closer to the bottom, of the corn husk. Spread into a rectangle, leaving a 1 1/2-inch border on the small end and a 1-inch border around the other three sides. Place about 2 tablespoons of the chicken mixture into the center of the masa mixture, followed by a piece of potato and then a piece of cheese. Bring the two long sides of the husk together to enclose the filling. Fold the ends under, tying with 2 of the reserved strips to secure. Repeat process with remaining husks and filling. 
 
7.   Fill a tamale steamer, or a stockpot fitted with a steamer insert, with enough water to come just below the level of the steamer. Line the bottom of the steamer insert with a layer or corn husks. Place over high heat and bring to a boil. Reduce heat to medium, and add tamales so that they stand (upright) in the pot. Cover with damp paper towels. Steam for 1 hour and 15 minutes, adding more water if necessary. To check for doneness, unwrap a tamale. When done, dough will come free from corn husk and feel soft. If dough sticks to corn husk, rewrap, and steam 15 to 20 minutes more. Remove from heat; let stand 15 minutes to allow the masa to firm up. They will remain warm for about an hour.