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Recipes
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Ingredients:
Preparation: Use 1 part rice to 2 parts stock. In a large pan, sautee the chicken until golden (10 minutes) and set aside. In the same oil, sautee the prawns and langoustines for 1 minute and set aside with the meat. Add the garlic and onion and fry until golden, then stir in the tomatoes and pimenton. Let the mixture slow cook for 10 minutes and then add the rice, stirring in well. Season and add boiling stock. Make a paste with the saffron, garlic and parsley and stir this into the rice mix in the pan. Add the green pimentos, peas, seafood and chicken. Give this a good stir. Bring the rice to boil and then simmer gently for 15 - 20 minutes. To finish off, decorate the pan with the mussels and the pimentos in oil and place in the oven for 5 minutes. Once you turn off the oven let the pan rest for 5 minutes and decorate with the lemon wedges and serve.
Ingredients for 4 people:
Preparation: Stir fry the seafood gently until golden. Remove from the pan and start frying the garlic until browning and through in the sliced tomatoes saffron. Then add the rice and slow boil for 20 minutes. The last thing is add and decorate with the seafood a few minutes before the dish is finished and the seafood will poach in the broth
Ingredients:
Preparation: Stir fry the vegetables lightly. When they are done, add the rice, 1/2 cup of rice per portion, then add the stock. Use half the normal amount of broth because the vegetables do release alot of water. Let this simmer for 15 minutes. Check the seasoning and let rest a few minutes before serving.
Ingredients:
Preparation: Steam open the clams, drain, reserving the water and set aside In a heavy based pot, saute the onion until golden. Add the clams, rice, parsley and crumble in the saffron. Cook, stirring well, for a few minutes. Now add the reserved water from the clams (boiling), and little salt, and cook on a very gentle heat until the rice is tender, and the liquid has been absorbed.
Serves 4 Ingredients:
Preparation: In a round shallow ovenproof dish (typically made of heavy pottery), heat the oil and saute the onion and garlic for a few minutes, stir in the rice, the stock, beans, artichokes, peppers, salt and crumbled saffron. Mix this thoroughly. Put the dish in a medium hot oven and cook until the rice is dry and cooked. This meal would be served straight from the dish in which it was cooked.
This is a typical and popular dish served in the Levante region of Spain, where the Moors and Christians festivals are celebrated every year. Ingredients:
Preparation: Soak the beans overnight in plenty water. The next day, drain the beans and put them in a large pot with plenty water, a tbsp of oil and the bay leaves. Cook according to the instructions until they are tender. Drain, reserving the liquid. Remove the bay leaves. In the same pot, heat the 2 tbsps oil and saute the onion and garlic for a minute or two, then mix in the beans and make a stew by pouring over some of the reserved water and allow to cook slowly. Meanwhile, boil the rice. When this is cooked, make mounds of rice (by using a small cup as a mould), and turn out onto a warm serving dish, pour the bean stew around the mounds. Decorate with the boiled eggs, if desired.
Ingredients for 6 people:
Preparation: Stock: sautee the garlic, tomatoes, dried pimentos and saffron. Bring the water to the boil in a large pot and when boiling, add the garlic mix and the fish and allow 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, first saute the rice in the olive oil then add the strained broth. Cook rapidly for 10 minutes, taste for seasoning and let simmer. It is recommended to serve this dish with ali-oli sauce accompaniment. |
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