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Saffron Recipes
Ingredients:
4 cups of rice, 4prawns, 4 langoustines, 1/2 lb mussels, 2 small squid , 1/2 lb chicken chunks, 4tomatos, 1 onion, 3 cloves of garlic, 1/8 oz peas, 1 green pimento, 1 small jar of pimentos in oil, parsley,1 lemon,2 tablespoons of olive oil, 3 pistels of Saffron/person,a pinch pimenton, salt. Preparation: Figure 1 part rice, for 2 parts water. Stir fry chicken, prawns langoustines ,when light stir fry is done remove meat and seafood from pan.introduce the chopped garlic, and onion,then the tomato and pimenton.Let mixture slow cook for 7 minutes and then introduce the rice to mixture in pan, stir,season and add boiling water . make a paste with the saffron,garlic,and parsley, introduce all this into the mix in pan,and also add the green pimentos and seafood, meat that you had earlier stirr fryed,peas.The rice should slow boil for 15 -18 minutes first few minutes at high boil, and the rest at a slow boiling if not simmer . To finish off place in the oven for 5 minutes.before placing in the oven decorate the pan with the mussels and the pimentos in oil.once you turn off the oven let the pan rest for 5 minutes and decorate with thelemon slices and serve.
Ingredients (for six:
6 turbot slices (200 g. each) 1/2 l. fesh cream. 1/2 l. white wine. 1/4 l. fish scent. 2g. saffron (pure) 2 peeled tomatoes, cutted in pieces and boiled. 2 peeled cucumbers, cutted in pieces and boiled Preparation: In a saucepan, smeared with butter, we put 6 turbot slices. We append the white wine, a part of fish scent and the saffron. It shall be boiled smolder into the oven, covering the saucepan with a parchment paper, during 15 or 20 minutes. When the turbot be boiled, the 6 slices must be put on a try. We distribute the pieces of tomatoes and cucumbers over the turbot and we guard it in a hot place. Salse: We reduce rest of fish escent with the cream until get a thick cream, season with salt Presentation: we cover the turbot slices with the salse and decorate them with pastry roof croissants.
Ingredients for 4 people:
400 grms of rice, 4 prawns or langoustines, 4 shrimp, 8 mussels, 2tablespoons of olive oil, 1/2 teaspoon of sweet pimentón ,12 pistels of Saffron, 2 tomatoes shreded, 2 cloves of garlic sliced thin,and 1,1/4 quarts of fish stock. Preparation: Figure 1 part rice, for 2 parts water. stir fry the seafood slowly untill browning.Then remove from pan and start frying the garlic untill browning and through in the shrede tomatoes and add the Saffron. Then add the rice and slow boil for 20 minutes.The last thing is introduce and decorate with the seafood a few minutes before the dish is finished and the seafood will poach in the broth.
Ingredients for four people:
2 kg. of sea bass 1 k. fresh tomatoes 1/2 onion 2 dl dry and white wine 200 g. boiled peas 30 mussels 2 hard bolied eggs cutted in little slices Salt , pepper, pimienta molida, toast almonds, saffron, minced parsley. "Persillada": minced parsley, some bread and grated cheese, 2 cloves of garlic, all finely minced and mixed. Preparation: To cut the tomatoes in four pieces and then boiled in the oven. Sift them to obtaine all pulpe and eliminate peels and pips. Cut the onion finely and fry ligthly in a low saucepan until get soften it and takes colour. Drain the oil and add the tomato. We must boil it, till evaporate the water. Clean the sea bass and cut them in "supremas" (round slices from the widest piece). Season them with salt and pepper. Put them with some oil and white wine. When they are boiled, we separate and keep them in the same bowl that they'll be served: platter or earthenwear casserole. Evaporate rest of wine with a strong fire. Aggregate the tomato, that we have previously prepared. We must add toast almonds, saffron, minced parsley and some cloves of garlic all pounded in a mortar, boiling them during some minutes, and rectifying the salt. Recover the sea bass "supremas" and add the boiled peas, mussels and hard boiled eggs in little slices. Powder with the "persillada" a small spout of olive oil and finally, broiled so its topping forms a golden crust.
Ingredients:
Mussels Olive oil Onion, parsley and garlic White wine "Ribeiro" Flour Saffron Preparation: We wash and boil with steam the mussels. Mussels must be cleaned very well and separated of their shells. In a frying pan fry ligthly the chopped onion until get soften it and takes colour. Pound the garlic, parsley and mix with the white wine, if it is possible "Ribeiro"(Galician wine). Put all this mixture in the frying pan with the onion, and baste it well adding two spoonful of flour and a little of saffron. We must to make a puree with that mixture and add the mussels. It's boiled during a minute with its salse. Move them with a woodspoon and serve hot in a platter.
Ingredients:
2 pimentos(i red i green), 2 eggplants, green beans,2 fresh garlic cloves,artichoke,navi beans,mushrooms,peas,rice, olive oil, salt ,Saffron and water. Preparation: Figure 1 part rice, for 1,5 parts water. stirfry the vegetables lightly. When they are done add the rice,1/2 cup of rice per portion,then add the broth,put in half the normal amount of broth because the vegetables do release alot of water.Let simmer for 16 minutes.Check the seasoning and let rest a few minutes before serving.
Ingredients for 6 people:
600 grms of rice, 2 garlic cloves,6 dried pimentos, 4 lbs of fish for stock, 24 pistels of Saffron,2 quarts of water, 2 lbs of tomatoes,sal,olive oil. Preparation: Stock: Sautee the garlic and tomatoes and Saffron once the water boils through into the water.The dried pimentos also sautee and add to the water,then introduce the fish into the broth and allow for it to poach for 15 minutes, then strain and separate. Rice:: Sautee the rice in the same pan as all the other ingredients and the rest of the olive oil, in a paella the rice is first saute the rice in the olive oil then add the broth developed , then hi heat for 10 minutes, taste for seasoning and let simmer. It is recomended to serve this dish with ali-oli sauce acompaniment.
Ingredients:
1 lb of fish(rock fish, shrimp, cod, etc.), 1lb of mussels, 2 sheets of puff pastry, 4 tomatos, 4 garlic cloves, 1 onion, 1 egg, 1 cup of white wine, 30 gr of toasted almonds, 2 slices of french bread,parsley,3-4 strands of SAFFRON, sal,white pepper, olive oil. Preparation: In a deep cacerole saute slowly the shreded onion in some olive oil; when it starts changing colour, add 2 peeled garlic cloves and a sprig of parsley both chopped, add the tomatoes, pealed and chunked; poach for five minutes in enough water to cover ingredients, incorporate the fish and add fresh water to cover it all. Crush in a morter the SAFFRON, 2 cloves of garlic, the almonds, the slices of bread prefried in olive oil and a sprig of parsley. Incorporate the crushed mix into the broth season and cover, let slow boil for 20 minutes. Steam the mussels and extract the meat from shell draining all their juice through a thin mesh strainer. Add this mussel juice into the broth a few minutes before serving and stirr. Strain the fish and break it apart into small chunks and strain the broth through a china cap. Portion the fish, shrimp and mussels in to 4 individual cooking bowls and fill each with their respective broth. Unfold the puff pastrie and cut out 4 circles a little bit bigger than the bowl lip, wet the bowls edge and the puff pastrie circles edges with water, and put the circles of puff pastrie over the soup pressing firmly to assure good adhesion to the bowls. Paint the puff pastrie shells with the beaten egg and oven at 375 ºF untill the puff pastrie is golden brown, remove and serve. |
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