I've searched on Google for an authentic spanish recipe for a spanish class project, but I can't find any that are simple and hold common ingredients (besides salsa!).
!Ayuda, por favor!
Answer:
In Spain, a awfully popular dish is a tortilla. Don't confuse this near a Mexican tortilla - Spanish food is NOT Mexican food - it's entirely different. A tortilla, in Spain, is an omelet, similar to an Italian frittata. It can be cooked ahead of time, so here won't be any problem transporting it from your house to school. It's a relatively jammy dish to make and is succulent:
"Tortilla (Spanish Omlette)
Tortilla is Spain's favourite snack. Seen and eat in almost every tapas railing, the Spanish Omelette comes in various different guises but this is the most traditional recipe.
Ingredients
3-4 tablespoons of olive oil
3 sizeable potatoes, peeled and lightly sliced
3 large eggs
1 onion, peel and finely chopped
salt (to taste)
Method
1.
Crack the eggs into a bowl. Whisk beside a fork and add a pinch of brackish.
2.
Heat oil within a frying pan (not one near a heavy underneath as this will prove to be a hindrance when preparing to do the 'flip').
3.
Add the potato and fry for a couple of minutes. Add the onion and pulp in near the potato.
4.
When the mash starts to brown for a moment at the edges add the eggs. Make sure the pulp mixture is fully submerged by the eggs. Poke it to allow some of the egg to seep contained by.
5.
Fry gently over a low steam. While cooking shake the pan to loosen the tortilla from the foundation and tidy the edges up with a wooden spoon.
6.
As the egg starts to set, place a plate over the container. Holding it with both hand quickly 'flip' the tortilla over onto the plate and slide put a bet on into the pan to cook the other side.
7.
Keep shaking the vessel lightly so the tortilla does not stick to the bottom.
8.
Once it feel firm on the edges and soft in the middle (after roughly speaking 1 minute) then slide the tortilla final onto the plate. For the brave heart you can do the flip again if you wish.Do not over cook this. The middle is expected to remain runny and gooey.
9.
Let the tortilla rest for about 5-10 minutes in the past serving. Cut into cake slices (starter) or cubes (tapas). Garnish with green olives.
Serves 4"
http://www.pilotguides.com/tv_shows/plan...
Paella
Serves Eight
8 chicken legs
3 chorizo sausages, cut into 1 inch pieces
4 tablespoons olive oil
3/4 cup chopped onion
1 clove garlic, chopped
1 1/2 cups surrounding substance grain rice
1 teaspoon saline
1/2 teaspoon white pepper
1 teaspoon saffron threads
4 cups chicken stock (or 2 cups chicken stock and 2 cups clam juice)
1 pound shelled & cleaned shrimp marinated in:
1 clove garlic, chopped
1 onion, chopped
1 tablespoon parsley, chopped
1/2 cup grease
1/2 cup white wine
1/2 pound fresh mussels and/or clams
2 cans artichoke heart, drained
1 jar whole pimentos, drained
1/2 cup fresh or frozen peas, cooked and drained
8 lobster claws or crab claws
2 lemons, quarter
In a large container, brown the chicken legs and sausages in the olive grease. Add chopped onions and garlic, brown. Remove meat mixture from pan and reserve. Add rice to vessel and cook until slightly golden and transparent. Add salt and pepper. Bring stock to a boil. Dissolve saffron within the boiling stock. Cover rice with the stock and put the meat mixture pay for in the container. Cover and cook slowly until the liquid is obsessed (about 30 minutes) on the cooktop.
Marinate shrimp for at least one hour. Remove from marinade in the past adding to paella tub after the liquid have absorbed into the rice.
Garnish paella next to mussels/clams, artichoke hearts, pimentos, peas, crab and lobster. Cover and consent to the garnish ingredients steam for 20 minutes over a low fire (so the rice on the bottom does not burn). Serve near lemon sections.
Being that I am from Spain, this is a very adjectives dish and it has particularly few ingredients. Pretty easy to trade name also. Oh..and just for you info...salsa is not spanish. Enjoy this website
http://www.spain-recipes.com/spanish-ome...
Si, si
Just this afternoon I found a lovely site:
www.euroresidentes.com. ....just type that within... it is the fourth listing down the page ...
I found it "by mistake"! I simply found the dessert recipes, but freshly now when I verified it, I saw adjectives sorts of recipes for tapas, etc...
a wonderful one for Spanish Lentils near chorizo, etc... Cheers!
p.s. I'm sort of new to this winter sport, but I found it originally on msn and just very soon found it again there (sometimes I am for a time suspicious .. there seem to be an internet Bermuda Triangle!) but you can also access it through Yahoo, which I just did ...
HI I found this for you in Univision.com. Hope it help and if you need for me to translate, I will try.
Arroz con pollo
Foro de Cocina y Gastronomía
Ingredientes:
3 tazas de arroz grano largo.
4 tazas de agua.
2 libras de pollo.
2 cucharadas de sofrito.
1 pizca de pimienta negra.
2 cucharadas de alcaparrado.
Sigue...
Todo lo que buscas para tu cocina aquí
Más ingredientes
1 sobre de sazón con achiote.
2 onzas de salsa de tomate.
2 cucharadas de aceite.
Sal a gusto
Preparación: Dora la carne en aceite 5 minutos por cada lado. A~nade el sofrito, el alcaparrado, la sazón, la pimienta, la salsa de tomate y el aceite. Cocina 4 minutos a fuego lento y a~nade el resto de los ingredientes. Pon a fuego alto hasta que hierva y cuando el arroz se esté secando, revuelve y baja el fuego a lento y tapa. Continúa cocinando 25 ó 30 minutos hasta que el arroz esté blandito y revuelve por lo menos 3 veces mientras se cocina.
Which type of rice are you trying to cook? Spanish rice , mexican rice or puerto rican rice? Let me know and Ill give you sum recipe that Ive learned to formulate that are really easy and markedly tasty.
http://www.tienda.com/recipes/recipes.ht...
http://inpraiseofsardines.typepad.com/bl...
happy cooking ....
here are secret reastaurant recipe http://xrl.us/recipesecrets
More Questions & Answers...
!Ayuda, por favor!
Answer:
In Spain, a awfully popular dish is a tortilla. Don't confuse this near a Mexican tortilla - Spanish food is NOT Mexican food - it's entirely different. A tortilla, in Spain, is an omelet, similar to an Italian frittata. It can be cooked ahead of time, so here won't be any problem transporting it from your house to school. It's a relatively jammy dish to make and is succulent:
"Tortilla (Spanish Omlette)
Tortilla is Spain's favourite snack. Seen and eat in almost every tapas railing, the Spanish Omelette comes in various different guises but this is the most traditional recipe.
Ingredients
3-4 tablespoons of olive oil
3 sizeable potatoes, peeled and lightly sliced
3 large eggs
1 onion, peel and finely chopped
salt (to taste)
Method
1.
Crack the eggs into a bowl. Whisk beside a fork and add a pinch of brackish.
2.
Heat oil within a frying pan (not one near a heavy underneath as this will prove to be a hindrance when preparing to do the 'flip').
3.
Add the potato and fry for a couple of minutes. Add the onion and pulp in near the potato.
4.
When the mash starts to brown for a moment at the edges add the eggs. Make sure the pulp mixture is fully submerged by the eggs. Poke it to allow some of the egg to seep contained by.
5.
Fry gently over a low steam. While cooking shake the pan to loosen the tortilla from the foundation and tidy the edges up with a wooden spoon.
6.
As the egg starts to set, place a plate over the container. Holding it with both hand quickly 'flip' the tortilla over onto the plate and slide put a bet on into the pan to cook the other side.
7.
Keep shaking the vessel lightly so the tortilla does not stick to the bottom.
8.
Once it feel firm on the edges and soft in the middle (after roughly speaking 1 minute) then slide the tortilla final onto the plate. For the brave heart you can do the flip again if you wish.Do not over cook this. The middle is expected to remain runny and gooey.
9.
Let the tortilla rest for about 5-10 minutes in the past serving. Cut into cake slices (starter) or cubes (tapas). Garnish with green olives.
Serves 4"
http://www.pilotguides.com/tv_shows/plan...
Paella
Serves Eight
8 chicken legs
3 chorizo sausages, cut into 1 inch pieces
4 tablespoons olive oil
3/4 cup chopped onion
1 clove garlic, chopped
1 1/2 cups surrounding substance grain rice
1 teaspoon saline
1/2 teaspoon white pepper
1 teaspoon saffron threads
4 cups chicken stock (or 2 cups chicken stock and 2 cups clam juice)
1 pound shelled & cleaned shrimp marinated in:
1 clove garlic, chopped
1 onion, chopped
1 tablespoon parsley, chopped
1/2 cup grease
1/2 cup white wine
1/2 pound fresh mussels and/or clams
2 cans artichoke heart, drained
1 jar whole pimentos, drained
1/2 cup fresh or frozen peas, cooked and drained
8 lobster claws or crab claws
2 lemons, quarter
In a large container, brown the chicken legs and sausages in the olive grease. Add chopped onions and garlic, brown. Remove meat mixture from pan and reserve. Add rice to vessel and cook until slightly golden and transparent. Add salt and pepper. Bring stock to a boil. Dissolve saffron within the boiling stock. Cover rice with the stock and put the meat mixture pay for in the container. Cover and cook slowly until the liquid is obsessed (about 30 minutes) on the cooktop.
Marinate shrimp for at least one hour. Remove from marinade in the past adding to paella tub after the liquid have absorbed into the rice.
Garnish paella next to mussels/clams, artichoke hearts, pimentos, peas, crab and lobster. Cover and consent to the garnish ingredients steam for 20 minutes over a low fire (so the rice on the bottom does not burn). Serve near lemon sections.
Being that I am from Spain, this is a very adjectives dish and it has particularly few ingredients. Pretty easy to trade name also. Oh..and just for you info...salsa is not spanish. Enjoy this website
http://www.spain-recipes.com/spanish-ome...
Si, si
Just this afternoon I found a lovely site:
www.euroresidentes.com. ....just type that within... it is the fourth listing down the page ...
I found it "by mistake"! I simply found the dessert recipes, but freshly now when I verified it, I saw adjectives sorts of recipes for tapas, etc...
a wonderful one for Spanish Lentils near chorizo, etc... Cheers!
p.s. I'm sort of new to this winter sport, but I found it originally on msn and just very soon found it again there (sometimes I am for a time suspicious .. there seem to be an internet Bermuda Triangle!) but you can also access it through Yahoo, which I just did ...
HI I found this for you in Univision.com. Hope it help and if you need for me to translate, I will try.
Arroz con pollo
Foro de Cocina y Gastronomía
Ingredientes:
3 tazas de arroz grano largo.
4 tazas de agua.
2 libras de pollo.
2 cucharadas de sofrito.
1 pizca de pimienta negra.
2 cucharadas de alcaparrado.
Sigue...
Todo lo que buscas para tu cocina aquí
Más ingredientes
1 sobre de sazón con achiote.
2 onzas de salsa de tomate.
2 cucharadas de aceite.
Sal a gusto
Preparación: Dora la carne en aceite 5 minutos por cada lado. A~nade el sofrito, el alcaparrado, la sazón, la pimienta, la salsa de tomate y el aceite. Cocina 4 minutos a fuego lento y a~nade el resto de los ingredientes. Pon a fuego alto hasta que hierva y cuando el arroz se esté secando, revuelve y baja el fuego a lento y tapa. Continúa cocinando 25 ó 30 minutos hasta que el arroz esté blandito y revuelve por lo menos 3 veces mientras se cocina.
Which type of rice are you trying to cook? Spanish rice , mexican rice or puerto rican rice? Let me know and Ill give you sum recipe that Ive learned to formulate that are really easy and markedly tasty.
http://www.tienda.com/recipes/recipes.ht...
http://inpraiseofsardines.typepad.com/bl...
happy cooking ....
here are secret reastaurant recipe http://xrl.us/recipesecrets
More Questions & Answers...