Champiñones al Ajillo- Mushrooms in Garlic

Few tapas taste more Spanish than Champiñones al Ajillo, dripping with olive oil, garlic and dry Spanish Sherry.

To make this tapa even more authentic, be sure to serve the mushrooms with plenty of fresh, crusty bread to mop up the delicious juices.

Ingredients

•1/4 cup (2 fl. oz) olive oil

•4 cups (8 oz) mushrooms, wiped clean and quartered

•6 cloves garlic, minced

•3 tablespoons dry sherry

•2 tablespoons lemon juice

•1/2 teaspoon dried red chile, seeded and crumbled

•1/4 teaspoon Spanish paprika

•Salt and pepper, to taste

•2 tablespoons chopped parsley

Preparation

Heat the oil in a skillet and sauté the mushrooms over high heat for about 2 minutes, stirring constantly. Lower the heat to medium and add the garlic, sherry, lemon juice, dried chile, paprika, and salt and pepper.
Cook for about 5 minutes or until the garlic and mushrooms have softened.
Remove from the heat, sprinkle with chopped parsley, and serve on small earthenware platters.


Serves 4

 10 minutes preparation + 12 minutes cooking

 Difficulty: Medium

  

This article was written by Sabrina Rongstad-Bravo

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A Traditional Aïoli – Garlic Mayonnaise

Ingredients

2 garlic cloves, pressed

1/4 teaspoon (or more) coarse kosher salt

1/2 cup mayonnaise

2 tablespoons olive oil

1 tablespoon fresh lemon juice

Preparation: Mash garlic and 1/4 teaspoon salt in small bowl until paste forms. Whisk in mayonnaise, olive oil, and lemon juice. Season to taste with coarse salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and chill.









This article was written by Sabrina Rongstad-Bravo

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Sizzling Garlic Shrimp

 Sizzling Garlic Shrimp

Source: allrecipes.com via Sabrina on Pinterest

• 1/4 cup olive oil
• 4 cloves garlic, minced
• 1 teaspoon crushed red pepper flakes
• 1 teaspoon paprika

• 1 pound medium shrimp, peeled and deveined
• 2 tablespoons dry sherry or lemon juice
• salt and freshly ground black pepper to taste
• 2 tablespoons chopped Italian flat leaf parsleyAdd to Shopping List
  
  

  Directions

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

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

Preparation:

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.

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Vegetarian Paella

Vegetarian Paella

Ingredients

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.

Sopa de Garbanzos Cubano

Ingredientes

1 libra de garbanzos
1 posta de pollo despellejado (muslo con encuentro)
2 cucharadas de aceite
½ taza de papa picada en cuadritos
½ taza de calabaza picada en cuadritos
2 dientes de ajo
1 cucharadita de sal
½ cucharadita de pimienta
½ cucharadita de comino molido
½ cuchadita de pimentón dulce

Instrucciones

Remoje los garbanzos durante toda una noche y luego ablándelos en agua suficiente, con la posta de pollo. Déjelos refrescar. Separe la posta de pollo, deshuésela y sofría las masas en el aceite, con la cebolla y el ajo. Agregue este sofrito y el resto de los ingredientes al cocido de garbanzos, rectifique la sal y póngalo nuevamente al fuego hasta que la papa y la calabaza se ablanden.

Sírvalo bien caliente.Buen Provecho!

This article was written by Sabrina Rongstad-Bravo

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Recipe- Paella Valenciana

Ingredients

10 pieces of varying Split Chicken Wings, Thighs, Drummetes
½ Lb Shrimp (with shells)
3 large Scallops cut in half (or 6 small)
1 Lb Assorted Mussels and Clams
½ to 1 cup Tomate Frito, tomato sauce, or tomato puree.
4 Cloves Garlic (minced or chopped)
3-6 Piquillo Peppers (sliced into strips) plus a few strips reserved to use as garnish
½ cup Peas
1 cup Green Beans (cut into 1" sections)
1 tsp. Saffron Threads or ¼ to ½ tsp. Powdered
½ cup Extra Virgin Olive Oil
2 cups Paella Rice
4-6 cups Shellfish Broth (recipe below) or substitute Chicken Broth or bouillon.
Salt to taste

* Pork Ribs, Rabbit, and Escargot are optional ingredients.

Prep Time/ Cook Time
30 minutes preparation, 35 minutes cooking (cooking time may vary depending on the type of burner/stove/oven you are using)


Instructions
To make the shellfish broth: Boil the mussels and clams in 6 cups of water until the shells start to open. Drain, reserve the liquid, and discard any unopened shells.


For the sofrito:
Add the Olive Oil to the Paella Pan and Sauté the Chicken Wings and Pork for 5-10 minutes under medium-high heat. Add the Tomate Frito, Piquillo Peppers, and Garlic. Cook for 2-3 minutes more.


Build the Paella:

• Add the Rice and stir the mixture to coat, about 1 minute.
• Add the Peas, Green Beans, Shrimp, Scallops, and Saffron.
• Stir under medium heat for 1 minute to incorporate the mixture.
• 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.
• Add the hot Shellfish Broth (recipe is listed above) to the Rice Mixture (add 6 cups if using Bomba Rice, otherwise add 4 cups.)
• Tip From Sabrina's Kitchen: From the point of adding the Hot Shellfish Broth and the liquid coming to a boil, the total cooking time to completion of the recipe will be about 15-18 minutes (it may take a few minutes longer for deep pans, if using a small burner/stove, or if using a slow-cooking rice such as Bomba.) Do not stir after this point, and control the heat so the bottom is not scorched.
• Add Salt to taste (it is best to add less at first, as the seafood releases salt while cooking.)
• Arrange the Mussels, Clams, and the Piquillo Peppers reserved as garnish onto the surface of the paella. Continue cooking until rice is almost done, but still firm in the center (Al Dente.)

Garnish with lemon wedges and enjoy the best Paella of your life!


Tips for Beginners
Paella is more of an art than a science, so it may take a little practice to be able to make it quickly. These tips may help: Have your ingredients cleaned, chopped, and measured in individual bowls so that you may add them quickly when the recipe is cooking. Be sure to use a big enough burner or stove for your pan. Ideally, you wand a medium-low flame that is dispersed over the entire bottom of the pan.


Cooking times are approximate; lower heat = longer cooking time, higher heat = faster cooking time (but at the risk of burning.)


The amount of liquid to add to the rice varies depending on the rice variety and the other ingredients you have added to the paella. When the cooking is half way done, feel free to add a little more liquid to the pan if the rice seems too dry.


If the rice doesn't seem to be cooking properly around the edges because the burner/stove you are using is just a little too small, you may partially cover the edges of the pan to help retain heat and ensure even cooking.


Regional Variations
Each region of Spain has their own unique variation of Paella, so feel free to experiment. Journey to the mountainous regions by adding chorizo, rabbit, or judion beans; journey to the coast by adding squid or langostino (lobster); or discover your own favorite by experimenting with smoked paprika, onions, or even vegetarian.

This article was written by Sabrina Rongstad-Bravo

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