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Squid stew
Hello,
I was standing in front of fish monger when I thought about this simple recipe, well and the result was very nice. Those clams at the end give to the dish a superb flavor and it’s pretty easy to cook.
Ingredients:
- Squids (about 300 gr x person)
- Onions
- Bay leaves
- White wine
- Garlic
- Clams (about 6-8 clams per person)
- Parsley
Let’s start chopping just one onion if we found little squid or two if we bought regular ones. Chop 4 garlic cloves. Chop a bunch of parsley.
Put some olive oil on a pot and then add the onion and garlic, the squids, salt and ground pepper, about 3 bay leaves and a bit of white wine. Mix well before covering the pot with a lid and cook about half hour until all the liquids evaporate.
Uncover the pot, mix well and add about 10 clams and the chopped parsley, cover again the pot and maintain the fire for one minute and half, and then let rest about 3 minutes before uncovering the pot and serving.
Music played in the video (Airport Lounge) was composed by Kevin MacLeod (http://incompetech.com), also he is the owner of song’s rights which are released under a CC-BY.
Important potatoes
Hello!
This time I come again with a vegetarian recipe, but a really good one for winter cold days. It’s a typical spanish recipe original from Palencia, and very economic.
Ingredients (for 1 person):
- 2 potatoes
- 1 onion
- Saffron
- 3 garlic cloves
- A bunch of parsley
- 2 bay leaves
- Paprika
- 1 egg
- Flour
- White wine
- About ½ litre of oil to fry
Let’s start peeling the potatoes and then slicing them, having slices about half centimetre thick. Pass each potato slices first through flour and then through a whisked egg.
Add oil in a pan or pot and wait for it to be hot, fry the potatoes in several batches for about 3 minutes. Then reserve them over paper towels in order to remove oil excess.
Chop an onion and put a bit of olive oil in a pot, then add the onion a bit of salt and 2 bay leaves. Stir from time to time and cook about 6-7 minutes. While cooking the onion put in a mortar 3 garlic cloves, a bit of saffron, a bit of salt and a bunch of parsly grinding them until well mixed.
Add a bit of white wine in the pot, the content of the mortar, one teaspoon of paprika and the already fried potatoes. Add enough water to cover the potatoes passing above like 2 fingers and cook for 20 minutes. Instead of stiring it, just shake the pot in order to avoid break the potatoes.
Music played in the video (Airport Lounge) was composed by Kevin MacLeod (http://incompetech.com), also he is the owner of song’s rights which are released under a CC-BY license.
Lentils
Hello!
On our spanish site a reader proposed us to cook lentils, which a very common recipe in Spain in the table spoon dish sort of category. I already had this idea in mind but never get materialized until now. This recipe is similar to my mother’s lentils, and I was satisfied with the result so I share it with you:
Ingredients (for 2 people)
- 150 gr lentils
- 100 gr ham
- 100 gr chorizo
- 2 carrots
- 2 medium size potatoes
- 3 garlic cloves
- 1 tomato
- 1 onion
- Some bay leaves
Hi to prepare this recipe start adding 150gr of lentils in a recipient, then cover with water and let stay the lentils in water for at least ½ hour. No it’s time to cut some ingredients. Cut the chorizo onto small slices, as it has lot of fat use less chorizo and more ham, and even don’t use chorizo at all if you prefer. Cut 1 onion is 4 pieces. Peel 2 potatoes and cut in regular pieces.
On a big pot add 2 carrots (well cleaned so they won’t left dust), the onion, the potatoes, one tomato cut in half, 100 gr of ham cut in really small pieces, chorizo, some bay leaves, 3 peeled garlic cloves, the lentils and some salt.
Add plenty of water, cover wit a lid and cook between 50 minutes and 1 hour. Check if you need more salt, near the end of cook time taste lentils to check if you need to cook them for more time.
This recipe is a good choice for taking tupperware to work, but it will be better if you remove the potatoes.
Recipes from Spain 