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Tuna and feta rolls
Hello!
I was thinking about preparing a very typical recipe: chorizos a la sidra, but as long as I want to keep my weight I decided to go for a lighter recipe, and then suddenly I think about these rolls stuffed with tuna and feta cheese. The contrast between the crispy exterior and creamy interior is really nice, but just when you finish to cook them. If you eat them at next day they won’t be crispy, but will be a good choice for example for a picnic.
Ingredients:
- 400 gr of tuna without skin and without spines
- Feta cheese
- 2 carrots
- 1 onion
- Phylo pastry
- Soy sauce
Start cutting tuna on to stripes, tuna should be without skin and without spines. Then cut in half the stripes they should be about 3 cms. Grate 2 carrots. Cut 1 onion into strips.
Put a bit of olive oil in a pan. When oil is hot add the onion, tuna and carrots. Stir frequently and cook for about 4 – 5 minutes. There is no need to add salt, as long as soy sauce and feta cheese will add salty flavor enough. After that add soy sauce stir and cook for one or two minutes more.
Extend the phylo pastry and add a bit of tuna on it, place a piece of feta cheese on top of it. Then fold the sides of phylo pastry and roll. Cook the rolls on the oven at 350ºF (180º C) for about 20 to 25 minutes, until they turn gold. Be careful and let them get cold for 10 minutes or more, unless you want to burn your mouth.
Music on the videos (Airport Lounge) was compose by Kevin MacLeod (http://incompetech.com)
Orange hake
Hi,
I usually follow a blog called El comidista, and last week I saw a very interesting recipe I bring to you in video (with some modifications).
Ingredients (for 2 people):
- 2 oranges
- 600-700 gr hake
- Flour
- Soy sauce
- Cloves
- Ginger
Start squeezing 2 oranges, put the juice in a bowl. Add also a tablespoon of soy sauce, about 8 cloves, some ginger and finally mix well.
Add some salt to the pieces of hake and then cover with flour, hit a bit each piece to remove the excess of flour.
On a pan add plenty of sunflower oil. You can check when the oil is hot enough by inserting a wooden spoon in the oil, it will be ready when you see bubbles around the spoon. Add the pieces of hake in the hot oil, cook them for about 5 minutes turning them several times. After removing from the pan let the hake rest for 5 minutes on the orange juice; more or less the time you will be cooking the net round of hake pieces.
Serve with a bit of this juice over each piece of hake.
Provenzal tuna
Hi,
Tuna is a very common fish I eat, but normally in can, and it’s a pity because you can get really nice recipes with tuna, like this provenzal tuna, taken from a Gordon Ramsay’s book .
Ingredients (for 4 people):
- 600 tuna loins without spines and without skin
- 1 can crushed tomatoes
- 50 gr black olives without bone
- 1 red pepper
- 1 yellow pepper
- 1 red onion (2 if they are too small)
- 1 zucchini
- 4 garlic cloves
- 1 lemon
- Thyme
- Rosemary
Hi to prepare this provenzal tuna start chopping one red onion or 2 if they are small, if you don’t find red onion just use a regular onion. Remove the tails of a red pepper and yellow pepper and cut them into small pieces. Cut the ends of a zucchini and then cut it longitudinally, and cut again longitudinally each piece, finally cut in small cubes.
Preheat oven at 400ºF (200ºC). Add olive oil in a pan, and when oil is hot add the onion, peppers, a bit of salt and 4 crushed garlic cloves, cook them for 5-6 minutes moving to avoid them to get stuck to the pan. Add zucchini and cook for 3 minutes more. Finally add 50 gr of black olives without bone (about 20), some chopped rosemary and thyme and a can of crushed tomatoes. Add some salt and cook for 10 minutes moving frequently.
Add salt and ground black pepper to tuna loins. Put the vegetables on a baking tray, and dispose tuna loins over them with a slice of lemon over each piece of tuna. Add olive oil and cook in the oven at 400ºF for 10 minutes, some more minutes if you prefer tuna more cooked.
Finally if you don’t eat all the vegetables, just reserve them and use them to dress boiled brocoli, will turn brocoli simply delicious!
Paella
Hello,
Paella is one of top typical dishes in Spain, present in lots of menus each thursday (thurday it’s like the paella day in Spain). It’s so spread it is difficult to find something like the “original paella recipe”, so it’s cooked on slightly different way on each kitchen. This is only one more possibility to cook the paella, hope you enjoy:
Ingredients (for 4 people):
- 400 gr rice
- 2 onions
- 8 garlic cloves
- 2 carrots
- Thyme and rosemary
- 2 sepia (cuddlefish)
- 12 muscles
- 12 prawns
- 5 small radishes
- Saffron
- 1 lemon
Peel the prawns and place the heads and skin on a big pot, add also one onion in quarters, 2 carrots, thyme, rosemary, 5 garlic cloves, 5 small radishes and 2 sepia. Add salt and olive oil, cover with cold water and let boil for about an hour. On this way you will obtain a nice broth and the cuddlefish will be tender. You can also add more vegetables to the broth, like pumpkin, celery, leek … the more ingredients the more taste.
Once the water has been boiling for an hour remove the sepia and drain to obtain the broth. Chop one onion. Add 3 garlic cloves on a blender cup, olive oil and parley and mix with the blender. Add this oil to a pan. When oil is hot add chopped onion, salt and move it; cook it for about 10 minutes. Then add the muscles (discarding those already open, because should be unhealthy), add also sepia cut in small pieces and the peeled prawns. Move frequently and cook until almost all muscles are open.
Add the rice, the saffron and mix it well. Now add broth to cook the rice, the rice must be cooking for 15 minutes until it gets tender. Add broth more times if needed; also taste it to check if you need to add more salt. You can server some lemon with it so people can squeeze it; lemon it’s a nice partner for paella.
Baked crispy salmon
Hi,
I’ve learn this recipe from Jamie Oliver’s videos, it’s an amazing recipe to prepare the salmon easily and quick with a really nice crispy touch. If you don’t like food too spicy just remove the chili from the ingredients list.
Ingredients:
- Salmon loin (1 or 2 per person)
- 1 red onion
- 1 chili
- Ginger (about the size of a thumb)
- 5 small radishes
- 1 lemon
- Soy sauce
- 3 garlic cloves
- Thyme and rosemary
In first place we will prepare the sauce, to do so add in a blender cup one red onion cut un quarters, one chile, 3 garlice cloves, ginger (about the size of a thumb), 5 small radishes, soy sauce and the juice of a lemon. Mix it well.
Make an incision in the salmon loin, make sure the sharp is really sharp. This will allow to get the spices better distributed on the salmon and also get more uniformly cooked. Even could be nice looking. Over the salmon drop some rock salt, thyme, rosemary and olive oil. Slap with the salmon with your hands so all the spices get stuck.
On an oven tray put the mix already prepared, place the salmon loins with the skin above. Cook in the oven at 420ºF (220ºC) for 20 minutes and you have this recipe ready. Having the skin exposed will make it nicely crisp.
Fisherman’s pie
Ingredients (for 3-4 people):
- 750 gr fish (without skin and without spines)
- 1 onion
- 1 glass white wine.
- 1 carrot
- 1 egg
- 350-400 gr potatoes
- Some thyme and rosemary
- Cheese to grate (parmegiano, grana padano, old amsterdam …)
Start chopping one onion. I used cod and salmon but you can use any other fish, without spines and without skin, even use some prawns.
Peel the potatoes, cut in regular pieces and add to a pot with boling water with a bit of salt. Cook them for about 15 minutes until the are soft.
Add olive oil to a pan, when the oil is hot add chopped onion a bit of salt and move it. Add one graten carrot, and cotinue moving frequently.
When carrot and onion are well cooked, add some thyme and rosemary, the fish cut in not too small pieces, and a glass of white wine. Crush the fish with a wooden spoon and maintain cooking and moving until the wine is evaporated.
Add some salt and an egg to the already stained potatoes. Crush and mix them with a fork to form a puree.
Add the fish in an oven recipient. Over the fish distribute uniformly the puree. Grate cheese over the puree (you can use parmigiano, grana padano, old amsterdam or your favourite one).
Make some holes with a fork and put in the oven at 350º F (180º C) for 20 minutes and finally 5 minutes on the gratin position.
Mamma’s monkfish
Ingredients (2 people):
- 3 onions
- 3-4 garlic cloves
- 400 gr monkfish
- 4-6 prawns
- Flour
- Parsley
Start chopping 3 onions. On the recipe I used only one, and I was short. Chop 3 or 4 garlic cloves. Chop a bunch of parsley.
Add olive oil in a casserole, and when the oil is hot add chopped onions and garlic. Also add salt and pepper if you like. Cook with the fire set low, moving frequently.
When the onion is cooked, add salt to the monkfish and cover with flour. Add the monkfish and the prawns to the casserole. Cook them at low fire, turning monkfish and prawns several time. Once cooked add chopped parsley and serve.
Tuna pot (marmitako)
This tuna pot (called Marmitako in spanish) is a typical dish from north region in Spain. It’s a nice recipe for cold days to get warm soon 🙂
Ingredients:
- 400 gr tuna
- 1 onion
- 1 green pepper
- 1 red pepper
- 1l fish stock
- 1 potato
Start cutting a green and a red pepper in squares; chop an onion (and you can see in this video how to do it). On a stewpan add olive oil and when it’s hot add chopped onion and cut peppers. Add salt. Cook them for 10 minutes moving from time to time. Add one peeled potato cut in similar pieces, bring the knive close to the edge potato and then twist your wrist to break the potato. Cook the potato with vegetables for about 4 minutes.
Then add 1l of fish stock, my advice is to prepare fish stock at home, but if you don’t have enough time or don’t feel like bought fish stock gives you also a good result. Let fish stock cook for about 20 minutes, until potatoes are soft.
Cut tuna in cubes and add to the stewpan, cook for 2 minutes and your recipe is ready. Look how its color change after 2 minutes of cooking.
Garlic prawns
Garlic prawns (“gambas al ajillo” in spanish) are a very popular tapa in Spain. They are very tasteful and easy to cook.
Ingredients:
- Prawns
- Garlic
- Parsley
- Chili
Start peeling the prawns; after peeling make an incision with the knife in the back, remove this small thread which are the bowels of prawn. Dry the prawns with towel paper.
Cut 1 garlic clove for each 2 prawns and a bit of chili. Add oil to the pan, when it’s hot add garlic and chili, 30 seconds later add the prawns and cook them for 2 minutes.
Serve on a mud casserole and add some parsley
Puff pastry cod
This is a very simple recipe, you only need 3 ingredients and stetically its nice 🙂
Ingredients (for 2 people):
- Cod (about 400 gr)
- 3 garlic cloves
- 1 sheet of puff pastry
We will start removing the cod’s skin, then cutting it in strips, and be sure to remove spines.
On a pan with hot oil we will throw 3 garlic cloves cut in half. When garlic gets golden, put the cod in the pan. Add salt and pepper, and maintain in the fire about 8 minutes, stiring it frequently.
Put the cod on a mortar and grind it with the pestle.
Distribute flour on a surface. Place a sheet of puff pastry above the flour and cut the sheet in two. Place the cod in the half part of each sheet and then fold the sheets.
Put the sheets on a oven tray and the seal them using a fork.Make 2 or 3 perforation with a knife in the pastry. Now cook them at the oven for about twenty minutes at 350ºF (180º C).
Recipes from Spain 