Category Archives: Spanish Food

Unai’s Patatotto

Super powered risotto, the basque way! My dad started cooking this dish some years ago and now it was time to transfer the knowledge to the next generation.

Patatotto
 
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Author:
Recipe type: Main
Cuisine: Spanish
Serves: 4
Ingredients
  • 500 g potatoes
  • 1 onion
  • 2 garlic cloves
  • A couple of txistorras
  • Meat broth
  • Meat broth tablet
  • 100 g Idiazabal cheese
  • Parsley
  • Olive oil
  • 4 eggs
  • Salt and pepper
Instructions
  1. Cut the potatoes on small dices of about 1 cm.
  2. Cut the onion and garlic and sauté them slowly for 5 minutes with some salt and pepper.
  3. Crumble the meat broth tablet and put it with the onion and the garlic.
  4. Cut the txistorra and put it on the casserole. Stir it for 5 minutes.
  5. Add the potato dices to the casserole, a bit more of oil and sauté it. Don’t stop stirring.
  6. Mix 50% water and 50% meat broth and cover the rest of ingredients in the casserole.
  7. Keep moving it for about 8 min, simmering as if it was a risotto.
  8. Take the casserole out of the fire, cover it and let it rest for 5 minutes.
  9. Meanwhile, grate the parsley and the idiazabal cheese and add to the casserole.
  10. Put the egg yolk on top of the patatotto, and mix it right before serving it. Enjoy!

 

Helio’s Gachamiga

This dish is tough. It’s basically deep fried garlic, with deep fried sausage, with deep fried flour dough, cooked into an omelette. Helios says it’s a hit at 7am when going back home with friends after a night’s party… this thing for sure can soak the excess of beverage intake!

Helios' Gachamiga
 
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Author:
Recipe type: Main
Cuisine: Spanish
Serves: 6
Ingredients
  • 1 glass of olive oil
  • 3 glass of plain flour
  • 6 glass of water
  • a whole garlic
  • 300 gr "longaniza" sausage
Instructions
  1. Peel the garlic cloves.
  2. Chop the sausages into thumb-sized portions.
  3. Fry the garlic cloves in a big deep pan with all oil at medium heat until golden, then remove.
  4. Then fry the sausage pieces until crispy, then remove and turn off the fire.
  5. Add all the flour to the oil mix until you get crumbles.
  6. Add in the water carefully and mix until you get an homogeneous dough. Salt to taste. Stir and cook at medium heat for about 45 min.
  7. Before the dough gets too dry, add in the sausage and the garlic. Keep on stiring and cooking for about 25 min more, until the dough is cooked and resembles a Spanish omelette.
  8. Enjoy with friends!

 

Teba’s Empanadillas

Each culture has it’s own thingy wrapped in dough: jiaozi in China, momos in Nepal, pierogi in East Europe, ravioli in Italy… Spain has got empanadillas. This is classical savory yet easy to prepare finger food; and Teba excels at it.

Empanadillas
 
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Author:
Cuisine: Spanish
Serves: 6 people
Ingredients
  • 1 big onion
  • 1 big red pepper
  • 6 hardboiled eggs
  • 2 eggs, beaten
  • 48 dough wrappers for empanadillas
  • 350 gr fried tomato sauce
  • 450 gr canned tuna
  • Salt
  • Olive oil
Instructions
  1. Chop the onion and pepper and cook in a pan with olive oil until onion is translucent.
  2. Add the drained tuna, chopped hardboiled eggs and tomato sauce to the cooked onion and pepper. Salt to taste and heat up for a minute.
  3. Put a spoonful of mix into a wrapper, fold in half and crimp the edges with a fork.
  4. Place empanadillas in an oven tray with parchment paper, brush with egg wash and oven at 170 Celsius with the grill on, until golden.
  5. Serve while warm and enjoy!

 

Unai’s Hake in Green Sauce

Back at home, in the Basque Country, Unai’s father is who does the cooking, and he doesn’t like fish. So when he is not around, his mother always takes the chance to  prepare this simple, yet delicious typical Spanish dish.

Hake in Green Sauce
 
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Author:
Recipe type: Main
Cuisine: Spanish
Serves: 6
Ingredients
  • 1.5 kg hake
  • 500 gr clams
  • 2 handfuls of parsley
  • 3 garlic cloves
  • flour
  • olive oil
Instructions
  1. Clean the clams and cut the hake into large pieces.
  2. Put a sliced garlic clove in a large pan covered with 5mm of olive oil at medium heat, then remove garlic when brown and leave oil to cool.
  3. Chop the parsley and two garlic cloves, add two tbsp of flour, a cup of water and process until homogenous.
  4. Coat the hake cuts with flour, only the meaty part, leaving the skin clean. Place them in the pan with oil, skin facing down, sprinkled with a handful of chopped parsley.
  5. Set it to medium-low heat and cook for about 15 min, continously agitating the pan so it doesn't stick, keeping the oil at a slight boil, until you see the meat is almost cooked.
  6. Add the sauce, sprinkle with salt, add the clams, and keep agitating on medium heat until most clams open.
  7. Serve warm and enjoy!

 

Marcio’s Salmorejo

Salmorejo is typical from Córdoba, and I am familiar with this recipe because I have friends with family of the south. It’s perfect for the summer, because is light, healthy and very easy to prepare.

Salmorejo
 
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Recipe type: Cold Soup
Cuisine: Spanish
Serves: 4
Ingredients
  • 100 gr white bread
  • 375 gr ripe tomatoes
  • ½ garlic clove
  • 1 glass cold water
  • 3 tbsp olive oil
  • 1 tbsp vinegar
  • 1 tsp salt
For de garnish
  • 2 hardboiled eggs, diced
  • 25 gr Iberian ham shavings (virutas de jamón)
Instructions
  1. Peel the tomatoes. It's easier if you dip them half a minute in boiling water before.
  2. Put the peeled tomatoes and the rest of the ingredients into a blender and blend at max speed for less than a minute. The texture has to be smooth, thick enough as to qualify as a cold soup and not as a juice. Taste and correct vinegar and salt.
  3. Enjoy extra-cold, garnished with hardboiled egg and ham shavings!

 

Arròs Negre (or Black Paella for the uninitiated)

The first thing that comes to mind when foreigners think about Spanish food is the almighty paella, but, while arguably a perfect dish, my favorites are variations like the fideuà or arròs negre, which pass under the radar and so keep the quality of well-kept secrets. This recipe is taken from a book from the most famous Catalan cook, Ferran Adrià.

Arròs Negre (Black Paella)
 
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Author:
Recipe type: Main
Cuisine: Spanish
Serves: 6
Ingredients
  • A big squid
  • 5 cups of rice for paella
  • 12 cups of fish broth
  • 2 tbsp of squid ink, diluted in a bit of warm water
For the sauté
  • 420 gr. of grated tomato
  • 1 big onion
  • 2 small cloves of garlic
  • Thyme, rosemary, bay leaf
  • Salt
  • 1 tbsp extra virgin olive oil
For the “green paste”
  • 3 or 4 parsley branches
  • A handful of hazelnuts
  • Extra virgin olive oil
Instructions
Preparation of the sauté
  1. Chop garlic and onion and sauté for 10 min. in olive oil.
  2. Add a tsp of thyme, a tsp of rosemary and 2 bay leafs. Stir carefully.
  3. Finally add the tomato and salt and cook on low fire for 20 min.
  4. Let cool and process to obtain an homogeneous paste.
Preparation of the paste
  1. Hand-blend the parsley and hazelnuts together.
  2. Add olive oil while you blend to create a green thick paste.
Preparation of the paella
  1. Cut the squid into small squares and stir-fry in a paella at medium heat for 1 or 2 min.
  2. Add 6 tbps of the sauté, stir and cook for 10 min. Add water if necessary so it doesn’t get stick.
  3. Slowly add the rice whitout ceasing to stir. Cover with broth and bring up to a boil, then let it simmer at medium heat for 8 min.
  4. Add 3 tbsp of the green paste, salt to taste, the ink and mix.
  5. Let cook at medium-low heat for 20 min without stiring. Add a bit of broth if it dries out too soon.
  6. Once the rice is cooked, let it sit for a few minutes before serving.
  7. Enjoy with a bit of allioli on the side!