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Squid in american sauce
Hello,
I normally have some (canned) preserved food in home for those days I run off of fresh ingredients, or where simply I’m too lazy to cook. A special preserved food I like are the squids in american sauce, if they were lovely canned imagine if you can cook them at home. Well they become gorgeus and a fantastic choice to bring to work/school on a tupper, and even you can preserve them on the freezer.
Ingredients:
- 1 kg squid
- 1 onion
- 5 garlic cloves
- 4 tomatoes
- 1 chili
- 1 glass of white wine
- 1 cup of brandy
Start grating one onion, you can wear diving glasses to avoid crying … Then grate 4 tomatoes, cut them on half and grate each part until there is only the skin in your hands.
Cut the squid in rings.
In a pot tall enough add a bit of olive oil and the grated onion, add also a bit of salt, ground pepper and stir some times. Cook until the onion starts to get golden.
Then add the tomatoes, about 5 crushed garlic cloves and some chopped chili if you want it spicy. Keep on fire until the water of tomato is mostly evaporated, and stir frequently. Add one glass of white wine and cook again until is mostly evaporated, adding then one cup of brandy.
3 minutes later add the squid, mix well and add a bit of salt, cover the squid with water and cook about 35 minutes with the pot covered with a lid. If you want the squid softer you can cook them about 45 minutes. Finally remove the lid and cook with the fire at maximum until the sauce gets as dense as you like, stiring to avoid the food get stuck to the pot.
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.
Salmon massala
Hello,
Somedays ago I’ve tested a recipe for a quick supper, just spreading some lemon juice and massala sauce over salmon loins. The result was pretty good so I did one step forward and also prepare the massala sauce (or something close to it); so you can use this recipe as a quick way to prepare a nice salmon if you have massala sauce in your storeroom or you can use it to prepare your personal homemade massala sauce to use with some other ingredients, like a steamed rice, grilled chicken, grilled vegetables …
Ingredients (for 2 people):
- 350-450 gr salmon loins
- ½ kg tomatoes
- 200 ml cream
- 4 garlic cloves
- Ginger
- 1 chili
- 1 onion
- ½ lemon
- Coriander
- Ground cumin
Start chopping one onion. Chop a bunch of coriander. Use half kilo of tomatoes, chop one of them and grate the other ones.
Add olive oil in a pan and when it’s hot add chopped onion, salt and ground pepper. Stir and cook for about 5 minutes. Then add grated ginger (like about 1 thumb) and 4 crushed garlic cloves; stir and cook for 1 minute. Then add the grated and chopped tomatoes, the coriander, ground cumin and one chili. Stir and cook it for about 8-10 minutes.
Finally add 200 ml of cream, stir and cook it about 10 to 12 minutes until it becomes a dense sauce.
On a oven tray put a bit of olive oil, place the salmon loins with the skin down, spread over them the juice of half lemon and the massala souce. Cook in oven at 350ºF for 40 minutes.
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.
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.
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
Recipes from Spain 