Recipes

A few of Isabel Sanchez's recipes, revered by many & sought after, are shared here with you.  This is a small sample of the delectable dishes you will learn with Quixote's Kitchen!

"...a pinch of the fabulous Spanish cuisine, dishes that change from region to region as much as the climate & the scenery, but always with savory, rich and simple dishes.  The use of wine, oil or the earth rich fruits warms & flavors the food along with the imagination to enhance the flavors.  I can go on, and on, but what's most important is that they are enjoyed with family and friends...and a good glass of wine."

Secret Sauces

Adobo ― One of Spain's "Secret Sauces" Made with Pimentón

Tomato Sauce -- Base for Great Meals

Vinagreta -- Vinaigrette Good With Everything Or By Itself

Soups/Salads

Gazpacho ― Cold Refreshing Soup

Sopa al Cuarto de Hora ―15 Minute Soup

Sopa de Ajo ―Garlic Soup

Consomé al Jerez ―Sherry Broth

Piparrada ―Salad from Basque country

Omelets

Tortilla Francesa a la Gruta ―Grotto Omelet

Tortilla Francesa de Merluza ―Cod Omelet

Tortilla Francesa de Champiñones ―Mushroom Omelet

Legumes

Lentejas -- Lentils: Spanish staple; hearty & healthy

Judiones ― Succulent Melt in Your Mouth Giant White Beans

More Judiones -- Some Additional Flavors for this Succulent Dish

Judías a la Bretona ― Beans a la Bretona; a meal in itself or great side dish

Cocido madrileño ― Garbanzo beans Madrileñan style; 3-course meal

Fish/Seafood

Caldero ― Tasty Snapper & Rice Dish

Salmon a la Sidra ― Salmon Baked with Typical Asturian Sidra (organic cider)

Escabeche ― A Delectable & Easy Spanish Fish Marinade

Besugo a la Madrileña ―Snapper Madrid style

Meat/Poultry

Cochifrito ― Succulent Pork/Lamb Dish

Pollo en Pepitoria ― Chicken with Almonds

Pollo en su Jugo ― Chicken in its Own Juice

Vegetables

Escalivada Catalana ― Roasted Pepper & Eggplant Dish

Pisto ― An Explosion of Vegetables

Patatas Asadas― Roasted Potatoes

Patatas Fritas a lo Pobre -- Fried Potatoes Poor Man's Style

Judías Verdes Salteadas ―Sautéed Green Beans

SECRET SAUCES

Adobo

One of Spain’s “Secret Sauces” Made with Pimentón (hallmark of Spanish cuisine; spice made from smoky crushed peppers)

Ingredients:

1 t pimentón (found in specialty stores)

½ t oregano

½ t salt

3 T olive oil

Pepper (to taste)

Directions:

1. In a deep bowl mix together all the ingredients.  It’s that fast! 

2. Now rub the adobo on meat or fish; marinate for 2-12hrs; grill.  

3. Enjoy with your favorite wine!  TOP

Tomato Sauce

Brought over from the New World by Columbus, tomatoes are an important part of Spaniards cuisine. 

I keep a few things in my fridge or freezer for easy dinners.  One of my favorite "keepers" is tomato sauce. I can make meat balls with it, add it to a simple soup, make pisto (an explosion vegetables) or serve it with omelets. 

I found this is one of the simplest ways to make the best tomato sauce:

Ingredients:

1-2Kg of ripe tomatoes

Salt (to taste)

Pepper (to taste)

Directions:

1. Peel & chop the tomatoes and put them into a deep pot.

2. Cook covered over medium heat, stirring them from time to time until they are fairly dry.  Add a bit of salt, not too much, as you may add more as you use it.

3. Store in small containers or freezer bags & put in the freezer.  TOP

Vinagreta 

This vinaigrette is especially good on hot summer days.  Serve with beans (all kinds: garbanzo, broad, white, judiones....), fish or whatever you want!

Ingredients:

1 whole fresh tomato

1 hard boiled egg (remove yolk & chop the egg white & yolk separately) 

1 shallot (finely chopped)

1 T finely chopped parsley

½ C. olive oil

¼ C. of vinagre de jerez (sherry vinegar: typical of Andalucia; substitute with wine vinegar)

Salt (to taste)

Pepper (to taste)

Directions: 

1. Put the shallots, finely chopped tomato & chopped egg white in a medium size bowl.

2. In a separate bowl whisk the oil & vinegar; add salt and pepper.

3. Add the oil & vinegar to the tomatoes, shallots & chopped egg white.

4. When serving sprinkle with chopped egg yolk & parsley.  TOP

SOUPS/SALADS

Spaniards like soups & use the season's products to make many different types of soups: light & refreshing in summer, thick and nutritious in winter.  Originally there were neither refrigerators nor freezers, this has also influenced the cooking styles.

Gazpacho -- Cold Refreshing Soup

Ingredients:

6 tomatoes

3 cucumbers

4 garlic cloves

2 t. of ground cumin

1 t. of  salt or more to your taste.

½ C of sherry vinegar

½ C olive oil

1 C of cold water and some ice cubes at serving time

Optional Ingredients:

½ green pepper finely chopped

2 T finely chopped onion

½ C croutons

Directions:

1. Peel & cube the tomatoes & cucumbers & set-aside. 

2. Pound the garlic, cumin & salt in a mortar until it is a paste. 

3. In a bowl add half the tomatoes & cucumbers to the pounded garlic, cumin & salt.  Continue pounding until thick soupy consistency.

4. Add the remaining tomatoes & cucumbers to the soupy mixture. Taste for salt and vinegar. It should be strong flavored!  Remember you’ll add water and ice.

5. Serve chilled with croutons, chopped green pepper and onion on the side.

6. Perfect on a hot summer day with a refreshing beer!  TOP

"Sopa al Cuarto de Hora" -- 15 Minute Soup

A hearty soup good on a cold winter day.

This is one of my favorite soups.  It is simple to make & very, very good.  Although I was born & raised in Madrid, my heritage includes the northern coast of Spain, Asturias.  This particular soup is from Asturias.

Ingredients: (serves 6)

100 g. pancetta

150 g. small shrimp

500 g. white fish (halibut, cod, snapper or flounder); you can use the head or bones as long as there is some flesh.

1 bay leaf

Small bunch of parsley

1 small tomato (finely chopped)

1 T. tomato paste

½ medium size onion finely chopped

1 garlic clove

2 T of oil (preferably olive oil)

¼ t. red crushed peppers

A big hand full of fine egg noodles

Salt (to taste)

Pepper (to taste)

Directions:

1. Place the fish (NOT the shrimp), bay leaf & parsley in a deep pot or casserole; cover with cold water and bring to a boil then lower the heat & simmer for 20-25 minutes.

2. Remove from heat, let cool & strain the liquid (this also serves as a great light & tasty stock); put the fish meat aside in a separate bowl.

3. **If you have used bones then ensure to remove all the possible white meat.

4. Heat the oil in a large frying pan; add the pancetta & sauté until nice and crispy, remove the pancetta from the frying pan.

5. Add the chopped onion to the same frying with the rendered oil & fat; sauté until translucent. 

6. Now add one clove of garlic & sprinkle a few crushed chilies (depends on your palate!) to the onion.  Add the tomato paste & let cook for a couple of minutes.  Add the tomato.  Let cook for 5-7 minutes or until you see small grease circles form on the top.

7. Transfer the contents of the frying pan into a medium size pot with the fish stock on high heat.  Bring to a boil, add the noodles & lower the heat to simmer.

8. When the noodles are tender, add the small pieces of fish & shrimp.  Let it cook for another minute & remove from heat.  TOP

Sopa de Ajo -- Garlic Soup

Spaniards use garlic for flavoring of many soups.  This soup's origin is Asturias (northern coast of Spain) & would typically include chorizo or jamon serrano (Spanish sausage & cured ham).  I'll use egg instead just as my grandmother did when she had it for breakfast.

Ingredients: (Serves 6) 

6 garlic cloves, cut in half

1/2 t. of sweet pimentón (found in specialty stores; substitute with high quality sweet paprika)

1 loaf of day old bread (good quality)

3 T. of good olive oil ( doesn't have to be extra virgin)

6 eggs

~1  ¼ C. water

Salt (to taste)

Directions:

1. Put the water into a pot and bring to boil.

2. In a frying pan heat the oil & sauté the garlic until it light golden color; add the pimentón.

3. Add the contents of the frying pan to the boiling water; add the bread finely sliced (between 1/4 - 1 loaf depending on how thick you like your soup).

4. Carefully crack an egg in a bowl & let it slide slowly into the simmering broth (you want each person to have a whole egg); repeat with each egg.

5. Cook until the eggs set. 

6. Serve in bowls & enjoy!  TOP

Consomé al Jerez -- Sherry Broth

This is a stock, Spanish style. What’s the difference?  It's Spanish, therefore it has a taste all of its own...

Ingredients:

½ a stweing hen (found in quality markets)

1 shin bone

1 meaty knee bone

1 whole onion

2-3 cloves

2 carrots (peeled)

1 leek

1 bunch of parsley

1 bay leaf

Salt (to taste)

Pepper (to taste)

Directions:

1. Put the meat, chicken and bones in a large pot; cover with cold water (about 3 inches above the meat) & bring to boil then lower heat to low.

2. Keep skimming the surface to remove scam until the liquid is clean & transparent.  Be patient, this may take some time.

3. Add the onion (pierced with the cloves), leek, parsley & bay leaf to the pot.  Simmer gently for 2-2 ½ hours.

4.  Taste for salt & pepper; strain & let it cool off.  This is the main ingredient for your consomé al Jerez. 

5. Put 1 ¼ L. of the stock in a pot; let it simmer for 5-10 minutes to intensify the flavor.

6. Serve in consomé cups adding 1 t. of Jerez (Spanish sherry) to each cup at the table.

Now you have an excellent beginning for a heavy meal!

**TIP: I always keep extra stock in small containers in my freezer for soups, consomés or sauces.  TOP

Piparrada -- Salad from Basque country

Ingredients: (serves 4) 

2 red peppers (or 1 red & 1 green)

1 eggplant

1 red onion (substitute: white or cooking; but reds are sweeter)

4 medium size ripe tomatoes

3 chopped garlic cloves

4 T extra virgin olive oil

Salt (to taste)

Pepper (to taste)

Directions:  

1. Heat oven to broil; put peppers in a roasting pan & broil each side until black.  Remove from heat, put in a bowl, cover & let cool.

2. Heat oven to 400º; put the eggplant (whole), onion (cut in quarters), tomatoes (whole) on a roasting pan & place in oven.  Turn occasionally.  Remove from heat when tender.

3. Peel & seed the cooled peppers; slice & put in a medium size bowl.

4. Peel & slice the eggplant & add to the peppers; add the onion.

5. Peel & seed the tomatoes; add to the bowl.

6. Add the chopped garlic, salt, pepper & oil to the vegetables. 

7. Stir & place on a serving dish.

TIP: You can try with cooked or raw tomatoes.  TOP

OMELETS

Tortilla a la Gruta -- Grotto Omelet

Ingredients: (serves 6)

5 eggs (beaten)

100 g. of  jamón serrano (substitute lean proscuitto or good quality cured ham)

50 g. of shrimp

50 g. of frozen/canned small peas (if frozen let sit in boiling water until soft)

1 small potato (peeled & cut in small cubes)

3 T olive oil

Salt (to taste)

Pepper (to taste)

Directions: 

1. Heat 2 T. of olive oil in a medium size frying pan, add the potato & sauté until tender and golden.

2. Add the jamón serrano, peas  & the shrimp; sauté for 2 minutes & set aside.

3. Heat the remainder of the oil in a clean frying pan; add the eggs & let set a tiny bit, add the potato mixture.  Fold one side towards the center then the other side.

4. Place on a serving dish.

Makes a fantastic lunch or light dinner.  Try putting some tomato sauce on the side for an "extra punch".    TOP

Tortilla Francesa de Merluza -- Cod Omelet

Ingredients: (serves 3)

200 g. of cod (substitutes: snapper, sea bass or even salmon)

5 eggs (beaten)

½ chopped onion

2 T olive oil

Salt (to taste)

Pepper (to taste)

Directions:  

1. Poach cod for 1 minute; let cool & remove all the bones.

2. Heat the oil in a frying pan over low heat; add the onion & sauté until soft & translucent.

3. Add the fish, keep moving for another minute or so; add the eggs & wait until they set.

4. Fold one side towards the center then the other side.

5. Place on a serving dish.  TOP

Tortilla Francesa de Champiñones -- Mushroom Omelet

Ingredients: (serves 2)

1 lb. mushroom (cleaned and sliced)

4 eggs (beaten)

3 T olive oil

Salt (to taste)

Pepper (to taste)

Directions: 

1. Heat 2T of olive oil in a frying pan; add the mushrooms & sauté until very brown. 

2. Mix the eggs, salt & pepper in a bowl; add the mushrooms.

3. Heat the remaining 1T of olive oil in a clean frying pan; add the egg mixture until slightly set.  Fold one side towards the center then the other side.  Cook for another 2 minutes or until completely set.

4. Place on a serving dish.  TOP

LEGUMES

Lentejas -- Lentils

For me, the lentils are the best of all the legumes; humble and yet incredibly good.  They are a very important part of the Spanish diet & have now also become stylish.  You can find them in many famous restaurants as the ingredient of choice for many dishes. 

Ingredients: (serves 6)

1 C. brown lentils (well washed; cover & rinse with cold water several times)

1 bay leaf

A bunch of parsley

½ head of garlic

1 t. sweet pimentón (found in most specialty stores; substitute with good paprika)

4 oz salt pork or bacon (make sure to blanch bacon for a minute to remove the strong smoky flavor)

4 T olive oil

1 medium size onion (chopped)

1-2 carrots (peal & chop into ¼ inch slices)

1 potato (peeled & cut into small chunks)

1 T. of tomato paste, tomato sauce or whole fresh tomato

1 T. of red wine vinegar (totally optional)

Salt (to taste)

Pepper (to taste)

Directions:

1. Put the lentils in a pot & cover with cold water (lentils "grow" so be generous; you can also add more water as they cook); add the bay leaf, a clove or two of garlic, the salt pork, ½  the paprika.  Bring to boil, lower the heat to a high simmer & cover partially (some of the steam should escape); cook for ~ 1 hour.

2. Heat the oil in a frying pan; add the onion & sauté for a few minutes.  Add the carrot, remaining garlic & cook for 5 more minutes.  Now add the tomato paste, cook for another  5 minutes & add the sweet pimentón.

3. Add the sautéed vegetables to the lentils, the chopped potato, salt and pepper.  **Add more water if the lentils look dry.  Cook another ½ hour.

4. Before serving taste for salt & pepper; add the vinegar.

TIP:  If you eat the lentils the day after they might be a little thick & dry; boil ½ cup of water & add to the lentils.  Warm for a couple of minutes.

TIP: If  you have any leftovers (I seriously doubt that!), puree the lentils & add a few spoonfuls of stock or milk.  YUM!  TOP

Judiones -- Succulent Melt in Your Mouth Giant White Beans

Ingredients: (feeds 4)

1 Lb of judiones (substitute broad beans)

1 medium size onion

4 cloves of garlic

½ t pimentón agridulce (bittersweet Spanish paprika)

½ C olive oil

4 L of water

1 red or green pepper

Directions:  

1. Soak the judiones overnight (~ 12hrs).

2. Chop the pepper into long strips.

3. Cut the onion in half & slice into thin semi-circles.

4. Pound the garlic in the mortar. 

5. Put the cazuela on the stove at medium heat & add the olive oil, garlic, onion & pimentón.  Let it cook slowly for ~ 5 minutes; remove from heat.  

6. On a second burner put the rinsed judiones in a pot with all of the water.  Bring to a boil then lower to medium heat & let cook for approximately ½ hr.

7. Add the judiones to the cazuela.  Put the cazuela on medium heat & simmer for an hour.   Start tasting early; the judiones should taste tender but with a bite; add salt as required.

8. Enjoy this typical Spanish dish on its own or accompanied by a rich red Marques de Cáceres.   TOP

More Judiones...

Ingredients: (serves 6)

1 C. judiones (substitute: broad beans); soaked overnight ~12hrs.

1 medium size onion

3-4 garlic cloves

1 whole chorizo (substitute: Mexican or good quality sausage with a "bite" to it)

1 smoked hake (I always boil for at least ½  hr: removes smoky flavor & softens)

4 T olive oil

Salt (to taste)

Pepper (to taste)

Directions:  

1. Put the beans in a pot & cover with cold water; cover partially.  Bring to a boil, lower heat to simmer.

2. Heat oil in a frying pan; add the onion & garlic & sauté.  Add the paprika & remove from heat.

3. Add the chorizo, hake & frying pan mixture to the beans; continue to simmer. 

4. Check the beans from time to time for water; add as needed.

5. After 2 hrs. taste; if done add salt & pepper to your taste.

6. Enjoy!  TOP

Judías a la Bretona -- Beans a la Bretona

This is a very easy dish; a meal in itself or a great side dish. 

Ingredients: (serves 6)  

2 C. Northern White Beans (found widely in supermarkets)

1 bay leaf

2 cloves of garlic

A bunch of parsley

2 T. of olive oil

¼ medium size onion

Salt (to taste)

Pepper (to taste)

Directions:  

1. Put the beans in a pot (no need to soak beans) & cover with cold water; cover partially with lid & bring to a boil then lower heat to simmer. 

2. Add the rest of ingredients to the pot;

3. Cook beans for 1-1 ½ hrs.; , cook with a minimum of water.  They should be moist not soupy.

4. Serve with the vinagreta on the side. 

TIP:  Make a large amount & store so on lazy summer days you have something to eat.  They keep well as long as no one is sneaking tastes like my husband does in my house...then they won't last too long!  TOP

Cocido madrileño -- Garbanzo beans Madrileñan style

Cocido madrileño, the pièce de résistance of all “in a pot” meals.  This dish is from Madrid & is enjoyed as much today as in the past.   Each region has its own version of cocido with different ingredients & ways of cooking.  However, all are cocidos: a 3 course meal from a single pot. 

Ingredients: (serves 6-8)

1 C. dry garbanzo beans (soak for 8+ hrs in tepid water with a pinch of baking soda)

¼ of stweing hen (found in quality markets) or ¼ chicken

1 lb. of chuck or 1 lb of beef chunk

1 small piece of salted pork belly or 150 g. bacon

1 meaty beef bone

3 small onions

2 celery stalks

1 leek

3 carrots (scraped)

3 small potatoes (peeled)

Few stems of parsley

1 T. of salt

200 g. noodles

Directions:

1. Put all the meat in a big deep pot & cover with cold water (~ ¾ quarters of the pot); bring to a boil as you skim of the foam.  Lower  heat to high simmer.

2. Put the garbanzo beans in a cheese cloth & tie the ends tightly so the garbanzo beans are in a small sack.

3. Add the garbanzo beans & remaining ingredients (except for the noodles) to the pot.  Cover & simmer for 1 ½-2 hrs. Taste for salt.

4. Remove four cups of the broth, put it in a small pot to boil and add the noodles; let it cook until tender.

5. Remove the garbanzo beans (still in the cheese cloth) from the pot & the cheese cloth; put on a serving tray, add the carrots, potatoes & onions.

6. Put the meat on a another serving tray & cut into small serving portions.

7. Serve the noodle soup, then the garbanzo beans with the vegetables & finally the meat.

8. A green salad and hearty red wine makes this an unforgettable meal.  TOP

FISH & SEAFOOD

Escabeche -- A Delectable & Easy Spanish Fish Marinade

Ingredients: (serves 4)

1 whole piece of salmon (~1 lb)

2 bay leaves

3-4 garlic cloves

1 C of olive oil

1 C of sherry vinegar

1 C of water

Directions: 

1. Put the salmon, bay leaves, garlic cloves, oil, vinegar & water in the cazuela (typical Spanish multi-purpose clay cooking dish). 

2. Heat the cazuela on the stove at high until it comes to a boil; then lower to medium-high heat and let cook until all the water has boiled away (i.e. you no longer see big bubbles).   

3. Remove the cazuela from the heat & let it cool.   That's it!

4. You can eat escabeche warm or let sit in the fridge for days.  It becomes better with age, just like a good cognac!  Escabeche is a fantastic appetizer or main course. 

5. Serve with a good manzanilla jerez (Tio Pepe) or even a beer!  TOP

Caldero -- Tasty Snapper & Rice Dish

Ingredients: (feeds 4)

1 ñora (dried round red peppers; gives golden hue & distinctive flavor)

1 head of garlic

handful of parsley

1 C of rice (Bomba or Beretta: round pearl rice)

1 medium-sized snapper (~2-3 lbs)

Juice of 3-4 lemons

4T of olive oil

½ tin of a 7oz can of tomatoes (without the juice)

salt (to taste)

pepper (to taste)

Directions: 

1. In a frying pan heat ½ the oil at a high temperature.  Add the ñora & fry until nice & crispy then remove it from the oil. 

2. Lower the heat to medium, add a couple of cloves of garlic; fry until golden.  Remove the garlic from the olive oil. 

3. Add the tomatoes to the oil & fry until it becomes a thick paste and the oil comes to the surface (5-10mins).  Remove the pan from the heat. 

4. In a mortar (or cuisinart) pound the garlic, ñora & parsley into a puree. 

5. Place the snapper in the cazuela; cover with the puree, tomato sauce, dash of salt and add enough warm water to just cover the snapper. 

6. Put the cazuela on the stove (medium-high heat) or in the oven (375 F) for about 15-20 min. 

7. Remove the snapper from the cazuela & put it on a serving dish. 

8. Continue to cook the sauce in the cazuela for another 4-5 minutes then add the rice, salt & pepper to taste. 

9. Cook uncovered for another 15-20 minutes until the rice is tender but has body (al dente).

10. Pound the remainder of the garlic cloves in a mortar; add the lemon juice & 2T of oil.  Pour this paste over the snapper. 

11. Serve the snapper with the cazuela of rice. 

12. Enjoy with a Cataluñan Cava (sparkling wine)!  TOP

Salmon a la Sidra -- Salmon Baked with Typical Asturian Sidra (organic cider)

Ingredients: (feeds 4)

½ a salmon (~ 3 lb.)

½ dozen clams & mussels

½ C of water

1 bottle Asturian Sidra (substitute sparkling wine or dry cider)

1 big sliced onion

Pinch of dry crushed chilies

Handful of chopped parsley

3 T. olive oil

Salt (to taste)

Pepper (to taste)

Directions:

1. Pre-heat oven to 375 degrees.

2. Put the clams & mussels on high heat in ½ C of water; remove them as they open, shell & set aside in a bowl.  (NB the water can be strained & frozen to use later as needed for sauces or fish soup.)

3. Put the salmon in a casserole; sprinkle with salt, pepper, crushed chilies;  add oil, clams & mussels.  Now pour cider over the dish & sprinkle parsley over the top.

4. Cook for about 1/2 hour.

5. Great with roasted potatoes, and of course...cider!  TOP

Besugo a la Madrileña -- Snapper Madrid style

Ingredients: (serves 6) 

1 whole snapper (cleaned; three incisions)

2 potatoes (peeled & cut into thin slices)

1 large onion (cut into thin slices)

1 lemon (cut into thin slices)

4 T olive oil

Directions:

1. Preheat the oven to 400º.

2. In a roasting pan big enough to hold the fish, put 1 T oil, a few of the potatoes & the onions on top; add a little salt and pepper.  

3. Salt the fish, put a slice of lemon into each one of the incisions.  Layer the remaining lemon inside the fish. 

4. Put the fish on top of the onions & potatoes.  Add the garlic & put the remaining onion & potatoes around the fish.  Drizzle the remaining oil on the fish, potatoes & onions.

5. Place the roasting pan into the oven for about 35 minutes or until the potatoes are soft (TIP: prick with a knife).

Serve with white wine and a tomato or green salad.  TOP

MEAT & POULTRY

Cochifrito -- Succulent Pork/Lamb Dish

Ingredients:

1 kg of very lean pork or stewing lamb

¼ C olive oil

1 large chopped onion

4 garlic cloves

½ t. of sweet/sour pimentón (found in specialty stores)

3 T. chopped parsley

Juice of ½ a lemon

Salt (to taste)

Abundant pepper

Directions:

1. Cut the meat in small pieces & fry in very hot oil over high heat.  Remove the meat when it is golden color & set aside.

2. Remove half the cooking oil from the pan.

3. Add onions, garlic, pimentón, salt & pepper to the remaining oil in the pan.  Stir.

4. Add the chopped parsley, lemon juice & lower heat to medium.  Cook for approximately 15 minutes.  Serve very hot.

Fried potatoes are a perfect accompaniment...but, if you're watching your calories enjoy with a big green salad & a fine Rioja.  TOP

Pollo en Pepitoria -- Chicken with almonds

Ingredients: (serves 4-6) 

1 whole roasting chicken; 4 lb or more (turkey parts also work well)

1 medium onion (chopped)

3 chopped garlic cloves

3 T chopped parsley

½ C. white wine (dry zizano works very well)

12  roasted & ground almonds (food processor or mortar work well)

Salt (to taste)

Pepper (to taste)

Optional Ingredients:

2 potatoes (peeled & cut in small chunks)

Directions:

1. Cut chicken into small pieces.

2. Heat the oil in a heavy casserole or a deep frying pan; add the chicken in batches & sauté until golden brown & set aside.  

3. Lower the heat & use the same casserole/pan you used to sauté the chicken to sauté the onion & garlic.

4. Now add the chicken to the onion & garlic mixture.  Add the ground toasted almonds, parsley and wine.  Continue cooking at low heat until the chicken is fork tender (~ 35 minutes).

5. **Add the potatoes & ½ cup water 15 minutes before the chicken is done.

6. Taste for salt & pepper & serve.  (Should be a fairly thick mixture.)

7. The chicken will melt in your mouth along with all the other great flavors.

This dish is great the day after when the flavors have soaked into the chicken even more.     TOP

Pollo en su Jugo -- Chicken in its Own Juice

A fantastic dish where simplicity meets intense flavor.

Ingredients: (serves 4-6)

1 whole chicken (preferably organic)

4 T. olive oil

1 medium size onion (cut in big chunks)

3 minced garlic cloves

3 threads of Spanish saffron (azafran)

Small tin of sweet red peppers or 1 roasted, peeled & seeded red pepper

1 small glass of brandy

2 T. chopped parsley

Salt (to taste)

Pepper (to taste)

Directions:

1. Heat oven to broil; put peppers in a roasting pan & broil each side until black.  Remove from heat, put in a bowl, cover & let cool.

2. Peel, seed & slice peppers when cool.

3. Wash & dry the chicken; rub with half of the minced garlic and parsley.  Set aside for ½ hr.

4. Heat the oil in a casserole; add chicken & sauté until very brown.  Add the onion & remaining garlic.

5. Dissolve the saffron in the brandy & add to the chicken.

6. Let the chicken cook on a high simmer while tightly covered for ~1 hr.

7. Taste for salt & pepper.

8. Put the chicken on a serving dish; strain the sauce & pour over the chicken.  Decorate with slices of red pepper.

This is a fantastic meal with big fried potatoes.  TOP

VEGETABLES

Escalivada Catalana -- Roasted Pepper & Eggplant Dish

Ingredients: (feeds 4) 

1 green pepper

1 red pepper

1 eggplant

1 onion (cut in quarters)

3 T extra virgin olive oil

A couple of parsley springs

Salt (to taste)

Pepper (to taste)

Directions: 

1. Preheat oven to 400 C.

2. Bake the vegetables in the oven turning them occasionally.  When they are fork tender (no more than 15/20 minutes), take them out of the oven & put them in a dish & cover them.  Let cool.

3. After cooling, peel and remove seeds from the peppers.

4. Slice peppers & eggplant into thin strips and put them in a bowl.  Slice the onion thinly & add to the peppers & eggplant.

5. Add salt, pepper, oil and the chopped parsley to the vegetables.

6. Escalivada can be enjoyed at good at room temperature, warm or from the fridge.

7. Good with chicken, meat, in sandwiches or as a stand-alone dish.     TOP

Pisto -- An explosion of vegetables... 

Pisto is one of my favorite dishes & is extremely simple to make.   It keeps in the fridge for over a week, but don't expect it to last that long!

Ingredients: (feeds 4) 

3 peppers

3 tomatoes

1 chopped onion

3 garlic cloves

3T olive oil

Salt (to taste)

Pepper (to taste)

Directions:

1. Cut pepper into small pieces, peel & chop tomatoes and garlic.

2. Sauté the onion & garlic in a frying pan until translucent (~5 mins).

3. Add the pepper, sauté for 2 minutes and add the tomatoes; season with salt and pepper.

4. Cover the pan and let it cook slowly, moving it from time to time with a wooden spoon, for about ½ an hour or until oil comes to the surface.

5. Pisto goes well with just about everything.  Try  with eggs, scrambled, poached, fried, or just by itself with French bread.  TOP

Patatas Asadas -- Roasted Potatoes

Patatas? Spaniards like them a lot, mostly fried, sometimes boiled with a little olive oil on top or even in stews.  My favorite by far is roasted potatoes; simple & tasty!

Ingredients: (serves 6) 

5 whole potatoes (red or yellow Yukon)

3 T olive oil

Directions: 

1. Preheat the oven to 450º.

2. Cut the potatoes into big chunks & place in roasting pan.

3. Add oil & bake in oven for ~20 min or until tender.  

4. That's it!  A great accompaniment to almost anything & so easy to make. TOP

Patatas Fritas a lo Pobre -- Fried Potatoes Poor Man's Style

Ingredients: (serves 4 …if you’re lucky) 

5 potatoes (red or yellow Yukon)

1 cup of oil (don’t panic, you’ll have most of it left)

½ sliced onion

Salt (to taste)

Directions:

1. Peel & cut the potatoes as finely as you can, sprinkle with salt.

2. In a deep frying pan heat the oil; carefully add the potatoes & onions. Cook at high heat for ~ 7 min then lower the heat a little bit.

3. Carefully turn potatoes so that they cook evenly.   Test with a knife to make sure they are cooked.

4. Remove the potatoes to a hot serving dish.

5. This are great with pisto or an omelet.    TOP

Menestra -- Lazy Days' Vegetable Medley

Ingredients: (serves 6) 

1 red pepper

1 green pepper

1 zucchini

1 red onion

3 –4 whole garlic cloves

4 T of olive oil

3 whole ripe seeded tomatoes

Salt (to taste)

Pepper (to taste)

Directions:

1. Preheat the oven with an oven tray to 450º.

2. Cut the peppers & zucchini into small-medium pieces; cut the onion into quarters.

3. Put all the vegetables & the whole garlic cloves in the heated oven try.  Add the chopped seeded tomatoes on top & drizzle with oil.

4. Cook for 25 minutes or until all the vegetables are soft.

5. Remove the tray from the oven & add salt & pepper to taste.  TOP

Judías Verdes Salteadas -- Sautéed Green Beans

Ingredients: (serves 2) 

2 C. boiling water

½  kg fresh green beans (chopped)

2 chopped garlic cloves

2 T olive oil

2 T finely chopped jamón serrano (substitute lean proscuitto or good quality cured ham)

Salt (to taste)

Pepper (to taste)

Directions: 

1. Put the water in a pot & add the green beans; cook over medium heat until soft.

2. Strain the beans & put aside. (TIP: keep the liquid; it makes a great stock or instead of water to dry beans or lentils for an extra "kick" of flavor.)

3. Heat the oil in a frying pan & add the garlic & jamón serrano; sauté for a minute or two. Add the green beans and sauté all together over medium-high heat for 5 minutes. Taste for salt and pepper.

A perfect compliment to roast chicken or steak; as a side dish or first course. TOP