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Ceviche
Hello,
Ceviche is perhaps the most known peruvian dish. There are lot of ways to prepare it, basically changing the kind of fish used, and probably some of the vegetables depending on the availability. You should not consider this as “the ceviche recipe” as long is just my way to prepare and enjoy it, you will find lot of recipes across the web and I just expect this one likes to you.
Ingredients:
- Hake (200 gr without spines and skin)
- 12 prawns
- Half red onion
- 1 tomato
- Coriander
- Lime
Cut the hake without spines and skin in square pieces of about half inch. Cut the prawns in 3 or 4 pieces. Chop half red onion, chop also one tomato and chop a bunch of coriander. Finally squeeze 2 limes over all the ingredients, add salt and olive oil, mix well and let rest half hour before serving.
You should eat all the ceviche after preparing it, if yo try to eat ceviche like next day or some hours later the taste and texture won’t be the same.
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.
Black rice
Hello!
This particular recipe has the colour as its main feature: black. It’s very similar to a paella, but replacing saffron by the ink of squid or sepia, this will give the recipe a completely different color and slightly different taste.
Ingredients (for 4 people):
- 300 gr rice
- Sepia or squid (sobre 800-900 gr) with it ink
- 2 onions
- 1 garlic head
- 1 pumpkin
- 12-16 prawn/shrimps
Let’s start preparing a fish stock, if at the end there are still stock you can use it in a future to prepare a nice soup. In a big pot add a pumpkin cut in 4 pieces, 1 onion cut in 4 pieces, a garlic head cut in half, the shell and heads of shrimps, some fresh rosemary and/or thyme (if you have), some salt, the sepia of squid and finally cover with cold water. Cover the pot with a lid and let cook for 45 minutes.
Once the stock is ready chop an onion and cut in pieces the sepia or squid. On a pan add olive oil, and then the chopped onion with a bit of salt. Stir and cook for about 8 minutes. Once the onion is cooked, add peeled shrimps and the sepia or squid mixing well all together and cooking for 2 minutes. Add rice (70 to 80 gr per person), mix well and cook for 2 minutes.
Finally add the ink, and then some stock, cook for 15 minutes. Frequently check if there is still stock, adding more if needed. Taste also to check if more salt is needed. When you are close to 15 minutes of cooking just add more stock (if needed) in small quantities in order to get it dry at the end of cooking time.
Music in the video (Airport Lounge) has been composed by Kevin MacLeod (http://incompetech.com)
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.
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.
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 