Ziay!

KIlla B

Can somebody please tell me a spanish food(cant be a desert) that originated in spain

I will have no way to keep it cool during the day.

Please tell me some SPAIN recipes

thx

missopinions

you can marinade some plain olives in chilli lemon juice and herbs

John S

Spa-in-ish rice!!

John S

Spa-in-ish rice!!

smdiner

ARROZ CON POLLO (Spanish Dish)

2-3 c. diced chicken (1 whole chicken)
2 c. tomato sauce
1 lg. onion
1 1/2 c. rice
Chicken bouillon cubes (optional)
2 c. chicken broth
1 lg. green pepper
1 sm. can mushrooms
Stuffed olives (optional)

Saute green pepper and onion, about 3-4 minutes, in a little oil in large skillet or large saucepan. Add chicken broth, tomato sauce, bouillon cubes; bring to bubbling. Add rice, lower to simmering. Simmer about 20 minutes or until rice is done. Add chicken and mushrooms. Garnish with sliced stuffed olives.

OR

EMPANADA (SPANISH MEAT PIE)

PIE CRUST:

6 c. flour
1/4 c. butter
1 pkg. dry yeast
1 1/2 c. lukewarm water
1 egg
2 tbsp. salt

Combine flour and butter, mix well. Dissolve yeast in 1/2 cup lukewarm water, add salt in the rest of the water. Beat the egg. Add all together and knead lightly. Add more flour, if needed, until it doesn't stick to hands. Cover with a dish towel and place in a warm place to rise, about 2 hours.

MEAT FILLING:

1 1/2 lbs. chopped chuck
4 Spanish sausages
1 onion
2 green peppers
1 lg. can tomato sauce with 1/2 can water
Seasoning to taste (very little because sausage has enough spice)

In a pan, add a little oil and chopped up onions; brown lightly. Add meat and peppers and sausage. Make sure sausage has been cut up and fried, separate. Then put all together and cook for about 5 minutes. Preheat tomato sauce with water and add to meat. Bring to a boil and turn off burner. Roll out dough like you do for regular pie, for top and bottom crust.
Put bottom crust, overlapping, in 10 x 15 x 5/8 inch pan. Pour in meat filling. Put top crust and overlap the top with the bottom. Make several holes on top with fork. Bake at 400 degrees for 30 minutes.

OR

GAZPACHO (SPANISH SHEPHERD'S SOUP)

3 whole ripe tomatoes
1 cucumber, peeled and chopped
1 green pepper
1 med. onion
1 clove garlic
4 oz. jar cut pimento
Green part of scallions
1/3 c. olive oil
1/3 c. wine vinegar
Fresh pepper
Large can tomato juice

Combine all vegetables plus oil and vinegar in food processor or blender. Add some of the tomato juice and pepper; process until vegetables are finely chopped. Add rest of tomato juice. Chill. Serve chilled

OR

SPANISH CALDO GALLEGO (SOUP)

1/2 lb. dried white beans, soaked in water overnight & drained
1 lb. chicken thighs (remove skin)
1/2 lb. Spanish sausage (Chorizo)
1/2 lb. smoked ham, cut into 1/2" pieces
1/4 lb. salt pork, chopped
1 med. yellow onion, peeled & chopped
3 cloves garlic, peeled & crushed
2 tsp. Worcestershire sauce
2 1/2 qts. water

In an 8 quart stockpot, simmer all the ingredients, covered, for 45 minutes or until the chicken is tender. Remove the chicken from the pot. Debone the chicken, chop the meat and reserve. Add to the pot:

3/4 lb. potatoes, peeled, quartered & sliced
3/4 lb. green cabbage, thinly sliced

Simmer, covered, for 25 minutes longer. Return the boned chicken to the pot and add salt and freshly ground black pepper to taste. Simmer a few more minutes until all is hot, and serve.

dazzle

If you need Spanish recipes, I suggest that you go to the website listed below. They have excellent choices.