Wednesday, 5 December 2012

Sizzling Garlic Shrimp

 Sizzling Garlic Shrimp

  1. Heat olive oil, garlic, red pepper flakes, and paprika in a large skillet over medium-high heat. Once the oil is hot and the garlic has turned golden brown, increase heat to high and add the shrimp. Cook until the shrimp turn pink and opaque, about 3 minutes.
  2. Deglaze the pan with sherry or lemon juice and season to taste with salt and pepper. Serve garnished with chopped parsley

This article was written by Sabrina Rongstad-Bravo

Friday, 8 June 2012

Tapas: Patatas Bravas

Patatas Bravas" or Bravas Potatoes is one of the classic Spanish tapas dishes and is served in bars all over Spain. The sauce is a bit spicy from the Tabasco, hence the name bravas, which means "fierce." This is a quick and simple tapa recipe.

  • 4 medium potatoes
  • salt to taste*
  • 1 1/2 - 2 cups Spanish olive oil for frying
  • 1 - 16 oz can of tomato sauce
  • 2 tspns. sweet Spanish paprika ( Pimenton)
  • 1 small onion ( chopped)
  • 2 garlic cloves ( chopped)
  • 1 can chopped tomatoes
  • 1 tbsp tomato puree
  • a pinch of chilli powder
  • a pinch of sugar
  • chopped fresh parsley for garnish

    This bravas potato recipe makes 4 servings as an appetizer.

    Peel the potatoes. Cut potatoes into 1/3" to 1/2" chunks as follows: Cut the potato lengthwise, then cut it lengthwise again. You should have four long pieces. Now, cut each of those pieces into 3-4 pieces, cutting crosswise. This should give you nice bit-sized pieces, small enough to use a toothpick to skewer. Sprinkle with salt*. Bake in the oven for 30-40 minutes or fry in a pan.

    Pour olive oil in a wide, deep frying pan, with a heavy bottom. Heat the oil on medium high until hot. To test the oil, carefully place one piece of potato in the oil. It is hot enough if the potato immediately fries. If there is no bubbling/frying, the oil is not hot enough and the potato will absorb too much oil. Once the potatoes are fried(about 10 minutes), use a slotted spoon or spatula to remove and set them aside to drain.

    For Sauce: 
    Prepare ahead by heating the oil in a pan,Using a small 8-inch frying pan, put 1-2 tablespoons of the olive oil in the pan. Heat over medium heat.
    Pour tomato sauce into the pan and "saute" the tomato sauce for 5 minutes.
    Add the onion and fry for about 5 minutes until softened. Add the garlic, tomatoes, tomato purée, paprika, chilli powder, sugar and salt and bring to the boil, stirring. Simmer for 10 minutes until pulpy. Set aside for up to 24 hours.
    Place the potatoes on a plate or in a wide open dish. Pour the sauce over the potatoes and serve warm, with toothpicks. You can eat the Patatas Bravas with a garlicky Alioli sauce.

    Aioli Sauce is coming up next in Learning Spanish is Fun.

    *Tips from Sabrina's Kitchen, Use Sea Salt always, Baelene from the South of France happens to be  my favorite.

    Share |

    Delicious Bookmark this on Delicious

    Saturday, 14 January 2012

    Vegetarian Paella

    Vegetarian Paella

    1 quart  vegetable stock or garlic broth
    Generous pinch (about 1/2 teaspoon) saffron threads
    2 tablespoons extra virgin olive oil
    1 medium onion, finely chopped
    4 large garlic cloves, minced
    1 red pepper, cut into strips
    1 green pepper, cut into strips
    2 cups medium-grain rice
    1 tablespoon tomato paste
    1 teaspoon sweet paprika
    1 pound ripe tomatoes ( seeded and grated on the large holes of a box grater; or peeled, seeded and chopped;) or 1 14-ounce can chopped tomatoes with juice
    1/4 pound green beans, ( 1-inch lengths)
    2 or 3 baby artichokes, trimmed and sliced (may also use frozen artichoke hearts, sliced or jar bought artichokes)
    1 can chickpeas, drained and rinsed
    1 cup shelled fresh or thawed frozen peas
    Salt and freshly ground pepper

    For The Saffron:
     Bring the stock to a simmer in a medium saucepan. Crush the saffron threads between your fingertips, and place in a small bowl. Add 1 tablespoon warm water, and set aside.

    For the Sofrito:
     Heat the oil over medium heat in a large, heavy frying pan, an earthenware casserole (cazuela) set over a flame tamer, or a paella pan. Add the onion. Cook, stirring, until the onion is tender, about five minutes. Add the garlic, peppers and a generous pinch of salt. Cook, stirring, until the peppers begin to soften, about three minutes. 

    Add the tomato paste, paprika and rice. Cook, stirring, for one minute until the grains begin to crackle. Add the tomatoes and cook, stirring, until they cook down slightly and smell fragrant, about five minutes. Stir in the saffron with its soaking water, scraping in every last bit with a rubber spatula. Season generously with salt and pepper.

    For the Vegetables:
    Add the stock, green beans, artichokes and chickpeas or lima beans. Bring to a boil. Stir once, reduce the heat to medium-low, and simmer without stirring until the liquid has just about evaporated, about 10 to 15 minutes. Add the peas. Continue to simmer until the rice is dry, another 5 to 10 minutes. Remove from the heat and serve. 

    For the Socarrat:
    Traditional Paella has a crispy, caramelized, toasted bottom called socarrat that is considered a delicacy. To achieve a socarrat, one either needs to time the evaporation of the water properly with the completion of the rice being cooked or turn up the heat to high  (for 5 to 10 minutes) and listen to the bottom of the rice toast. Once you smell the aroma of toasted rice, remove the pan before it burns. The paella should cool for several minutes.

    For Garnish:
    Garnish with Smoked Red Peppers cut in julienne strips.  You can roast the peppers in the oven at 400 Degrees for ten minutes  or carmelize them in a pan ( using a pinch of sugar)  on a very high flame. Neatly place them all over the Paella like a wheel. Add nice lemon slices all over the Paella and some parsley, voila, your Paella is Ready! 

    Tip From Sabrina's Kitchen:
    •  Be sure to crush the saffron threads to release the flavor before adding. Also keep in mind that saffron releases it's flavor with heat, so be sure to add it while the paella is cooking.
    • When adding broth to the Rice Mixture (add 6 cups if using Bomba Rice, otherwise add 4 cups.)
    • Paella tastes best with Bomba rice, Arborio rice or short grained rice.
    Yield: Serves six to eight.
    Advance preparation:
    This does not have to be piping hot, so it can be made an hour before you wish to serve. If you make it further ahead than that, you can reheat it in the pan.

     You don’t have to make this vegetable-rich dish in a paella pan, though if you do, you’ll get a nice layer of crusty rice on the bottom. Serve it as a main dish or as a side.

    My Headlines


    Related Posts with Thumbnails