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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.
Caponata
Hello,
This is a vegetarian recipe typical from Italy, it’s a nice choice to eat just the caponata or to serve aside with some meat or fish; it is also great if you bring it to work in a tupper, for example with some pasta or cous-cous.
Ingredients (for 2 people):
- 2 eggplants
- 1 onion
- 5 tomatos
- A bunch of parsley
- 12 olives
- 2 tablespoon of capers
- 2 tablespoons of oregano
- Herbal vinegar
First lets cut the ingredients. Cut the eggplants in medium pieces, like splitting the eggplant in two longitudinally, and then each part cut in 4 longitudinally, and finally cut in pieces of about one finger and half width. Chop one onion. Divide the stalks and leaves of a bunch of parsley and chop them. Remove the peduncles of 5 tomatoes and cut the tomatoes not so small pieces.
Once we have the ingredients cut, let’s start cooking. Put a bit of olive oil in a pot. Add the eggplant, some salt, some ground pepper and two tablespoons of oregano (I’ve forgot this step while recording the video so I will add later), in order to avoid adding too much olive oil, stir frequently and add just a bit if needed. After five minutes add the onion, the chopped parsley stalks and 3-4 crushed garlic cloves. Stir and cook for 2 minutes and add just a bit of olive oil. Add 12 olives (or more if you like them), 2 tablespoon of capers and a bit of herbal vinegar. Cook until the vinegar evaporates and then add the tomatoes and some salt. As I’ve forgot to add oregano at the beginning I add it now mix well everything, cover the pot with a lid and cook for about 15-20 minutes.
After this time, turn off the heat, add the chopped leaves of parsley, cover the pot again with the lid and let rest for about 10 minutes before 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.
Chickpeas snacks
Hi,
Sometimes you expect to do some recipe and you end up with another different one, this was one of these times. I was trying to cook a chickpea hamburguer and ended with these snacks, awesome.
Ingredients:
- 200 gr chickpeas
- 2 garlic cloves
- 1 egg
- Breadcrumbs
- A bunch or parsley
You need to left 200 gr of chickpeas on a big recipient with water all night, the recipient needs to be big because chickpeas will grown considerably. Strain the chickpeas and then crush them on a blender until the size of the crushed pieces are like 1/8 of a chickpea.
Add the crushed chickpeas on a bowl, and add also 2 crushed garlic cloves, a bit of chopped parsley, a bit of salt and one egg. Mix well everything and the add enough breadcrumbs to dry a bit the mix.
On an oven tray place the chickpeas mix with the help of a mold, and then press them them strongly. Cook in the oven at 350º F for 25 minutes and your chickpeas snacks are done.
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.
Chicken strogonoff
Hello,
Somedays ago I was just watching Gordon Ramsay’s recipe (click here to see) and it impressed me a lot so I reproduced it but with some differences ingredients. I bought Ras el hanout species some weeks ago and I thought about replacing the smoked paprika with this mix of species, and as long as I was not able to find sour cream (or even to know exactly what it is in Spanish) I replaced it with a yogurt. Well the results were amazing, so I am sharing with you this recipe.
Ingredients (for 2 people):
- 2 chicken breasts
- 2 onions
- 2 green peppers
- 2 garlic clove
- 1 tablespoon Ras el hanout
- 100 gr of mushrooms
- ¼ litre chicken stock
- ~ 125 ml white wine
- 1 Yogurt (or sour cream)
- A bunch of parsley
Let’s start cutting the chicken breasts into strips, put the strips on a bowl add a bit of salt and mix well. Now add 1 tablespoon of ras el hanout and mix again well. Ras el hanout it’s a typical mix of species from Morocco, you can find it for example in Amazon.com :). After mixing clean your hands with abundant water and soap, otherwhise your nails will be yellow for some days.
Now it’s time to cut the rest of ingredients, cut into julienne 2 onions, cut into strips two green peppers, having each strip about one finger of length, cut in 4 about 100 gr of mushrooms and laminate 2 garlic cloves. Be sure to wash well your mushrooms, because if it remains some ground it could ruin your recipe, and it would be a pity.
In a pan add enough olive oil to cover the base, before oil gets too hot add the chicken breast, stir and cook for about 5 minutes. Then remove the chicken from the pan and reserve for later. In the same pan add the onion, green pepper, mushrooms and garlic as well as a bit of salt; cook them for about 10 minutes and stir frequently. After these 10 minutes add a bit of white wine (about 125 ml) and cook for 5 minutes more, also stirring frequently.
After these 5 minutes put back the chicken in the pan, add about ¼ litre of chicken stock, a yogurt (or sour cream) and a bunch of chopped parsley. Mix well everything and stir frequently while cooking for 25 to 40 minutes. You need to cook it until there is almost no liquid.
You can also use half chicken breast per person, and add some steamed rice.
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.
Hamburguers
Hello,
Hamburgers have some bad reputation due to some fast food stores, but they can turn to be a really nice meal. On this recipe I will show you just a basic way to prepare them, but I aim you to experiment some extra features to the recipe and have fun.
Ingredients (for 4 hamburgers):
- 400 gr minced meat
- 2 garlic cloves
- 1 onion
- Pickles
- A bunch of parsley
- Breadcrumbs
- 1 egg
- Hamburger bread
- Cheese
Add 400 gr of minced meat in a bowl, add some salt, ground pepper, 2 crushed garlic cloves, a bunch of chopped parsley, one egg and half grated onion. I used veal meat, but you can use pork, a mix of veal and pork or even some other kind of meat. Of course you can also add some more ingredients to the mix, like soy sauce, mustard, some spices mix. Mix everything with your hands until well combined.
Now add some breadcrumbs and mix again, you need to add enough to dry a bit mix and get it compact.
You can cut a cross to separe the meat mix, and take each portion with your hands. First make a ball with the meat, and then press the ball so it takes hamburger shape.
While heating the grilling you can put on it the bread so it gets toasted. Take a look and when it is toasted put a slice of cheese on top so it will get melted. Once you toasted the bread add some olive oil in the grilling and then the hamburgers. Flip them several times until cooked the way you like, on the last turn you can put a slice of cheese on top, so with the heat it will melt.
Now just build your hamburgers placing the meat in the bread and adding some extra ingredients like onion and pickels. Or you can try also with salad, tomato, guacamole, just use your imagination and enjoy.
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.
Raxo
Hello,
Raxo is a typical way of preparing pork loin in Galicia (a region in northwest Spain), it’s a very simple recipe to prepare, requires little time and the result is awesome.
Ingredients:
- Pork loin
- Oregano
- Olive oil
- Sweet paprika
- White wine (or sherry)
- Parsley
- Garlic
Start cutting the pork loin in regular pieces, like about the size of a tablespoon. Chop a bunch of parsley.
Add pork loin in a bowl and add also a bit of salt, chopped parsley, a bit of oregano, 3 or 4 pressed garlic cloves, ground pepper, a bit of sweet paprika, white wine (or even sherry, which gives a really nice taste) and finally olive oil. Mix well. Cover with transparent film and let rest in the fridge for at least one day.
Next day wait until the pan is hot and add the pork loin. Move with some frequency and cook it for about 12 to 14 minutes until it gets a golden look.
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.
Shepherd’s salad
Hello,
This a recipe typical from Turkey, it’s a really nice recipe for those of you bringing a tupperware to your work, and it’s also great for summer.
Ingredients:
- 1 cucumber
- 2 tomates
- 1 spring onion
- 1 lemon
- A bunch of parsley
- Olive oil
Start rolling a bunch of parsley like you were rolling a cigar, and then chop it. Peel the cucumber but maintain a bit of the skin which will bring a more colorful salad. As we need to cut the cucumber in cubes, first we will cut onto slices, then pile up slices and cut onto stripes, then cut the stripes to form cubes. Chop a spring onion. Cut 2 tomatoes on cubes, first cut in half, cut in 4 the part with the peduncle, remove the peduncle and try to cut in cubes; cut the other part onto stripes turn 90 degrees and cut again onto stripe so you will have cubes.
Add the tomatoes, spring onion and cucumber on a bowl and add the chopped parsley. Add salt, the juice of one lemon and olive oil. Give it a good mix, and let rest for some time.
Music in the video (Airport Lounge) is composed by Kevin MacLeod (http://incompetech.com) who distributes it under the CC-BY license.
Baked beef steak with potatoes and green mojo sauce
Hi,
This is a complete recipe: meat, potatoes and green mojo sauce (a sauce from the Canary Islands). Be aware if you like undercooked meat, because in this recipe the meat will become well, well and once again well done. It’s really great the taste of potatoes cooked on the oven, and impregnated with the juices and fat drop from the beef steak, really delicious with or without the green mojo sauce.
Ingredients (1 person):
- 1 beef steak
- 2 small potatoes
- 3 garlic cloves
- Parsley
- Coriander
- Black peppercorns
Clean the potatoes and then cut them into slices, there is no need to peel them. Place the beef steak in the center of an oven tray. Place the potatoes around the beef steak. On this way potatoes will absorve juices and fat drop from the steak. Add salt to potatoes and cook in the oven at 350º F for one hour.
To prepare the green mojo sauce add to a mortar 3 garlic cloves, parsley, some black peppercorns, coriander and rock salt. Grind with the pestle. Add olive oil and mix it again. Add more or less oil depending if you prefer the sauce more liquid or dense.
Turn the beef steak every 10 or 15 minutes. The first time you turn it, add rock salt in the other side of the steak.
Mutabal (eggplant cream)
This cream could be a nice appetizer together with some snacks, toasted bread slices or even celery sticks.
Ingredients:
- 2 eggplant
- 1 lemon
- 2 table spoon of tahini (or toasted sesame)
- 1 garlic clove
- A bunch of parsley
First puncture the eggplants with a fork. Add some olive oil over the eggplants and spread over them. Cook them on the oven at 350º F for 45 minutes. Then let rest for at least 20 minutes out of oven.
When they are at room temperature, cut them and with the help of spoon remove the eggplant pulp. Add the eggplant pulp in a blender cup, add also 1 garlic clove, 2 table spoon of tahini (or sesame), the juice of one lemon, a bunch of parsley leaves,salt, pepper and olive oil.
Mix with the blender and here you have. Once served you can add a bit of oil and paprika, and I recommend you to taste it with some celery sticks.
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.
Recipes from Spain 