1. Chorizo-Filled Dates Wrapped in Bacon
Ingredients
MAKES 12 SERVINGS
4 ounces fresh (not smoked) Spanish chorizo sausage links, casings removed, coarsely crumbled
1 tablespoon chopped Italian parsley
12 large Medjool dates
6 slices applewood-smoked bacon, cut crosswise in half
2 tablespoons olive oil
Cook the chorizo in a heavy skillet over medium heat until golden brown and cooked, stirring frequently and breaking lumps with a spoon, about 5 minutes. Drain the fat; Transfer the sausage to a small bowl. Add the parsley; Stir to combine. Cool.
Working with one date at a time, cut the slit along the date. Gently lift the open date and remove the hole, leaving the pocket. Commodity pocket with 1 scant chorizo grid mix. Wrap 1 piece of bacon around each date, slightly overlapping the ends; Hold the ends with a toothpick.
Heat the oil in a medium saucepan over medium heat. Add dates, toothpick down, and cook without moving until brown bacon, about 5 minutes. Continue cooking until the bacon is brown on all sides, changing the dates from time to time, about 6 minutes more. Transfer to paper towels to drain. Remove the toothpicks. Serve hot.
2. Tortilla Espanola (Spanish Tortilla)
There is no doubt, the Spanish omelette or Spanish omelette is the most commonly served dish in Spain. In a country full of regional food, some might call it the national dish. In Spain, it is usually called potato tortilla or potato tortilla. Bars and cafes across the country serve as tapa or appetizer, but are often served as a light supper in Spanish homes. Because it is easy to transport, Spaniards make sandwiches or sandwiches by placing a piece between two pieces of a baguette. Others enjoy a thick slice around noon for their mid-morning snack, served alongside a steaming cup of latte.
There are lots of variations of tortillas or tortillas and some are listed at the bottom of this recipe. This Spanish tortilla or potato tortilla makes 8-10 servings as an appetizer or 6 servings as main course.
Ingredients:
1/2 cup olive oil
2 pounds baking potatoes, peeled and cut into 1/4-inch slices
salt and pepper to taste
2 tablespoons olive oil
2 onions, sliced into rings
6 eggs
1 roasted red pepper, drained and cut into strips
3 ounces Spanish serrano ham, chopped
2 tablespoons chopped fresh Italian parsley
HOW TO MAKE THIS RECIPE
Preparation: 35 minutes
Cook: 45 minutes
Ready in: 2 hours 20 minutes
1. Heat 1/2 cup olive oil in a large skillet over medium-low heat. Add half the potato slices, and cook, stirring occasionally, until tender, for 15 to 20 minutes. When done, remove the potatoes in a large bowl, leaving oil in the pan. Cook the remaining potatoes in the oil until tender, then add to the bowl, leaving oil in the pan. Gently mix the potatoes with salt and pepper to taste.
2. Meanwhile, heat 2 tablespoons olive oil in a skillet over medium heat. Stir in onion rings, and gently cook until soft and golden brown, about 15 minutes. Spoon onions onto a plate, and allow to cool while the potatoes finish cooking.
3. Whisk the eggs in a large bowl until smooth. Stir in cooled onions, roasted peppers and serrano ham. Gently fold the cooked potatoes.
4. Heat skillet with reserved oil over low heat. Pour the egg mixture and cook gently until the sides begin to set and the bottom is golden, 8 to 10 minutes. Loosen the tortilla with a spatula if necessary, then slide it carefully onto a large plate. Turn the pan upside down and place it on the uncooked side of the tortilla. Turn the pan up and remove the plate. Return the pan to the pan and continue cooking until the tortilla is set in the center, about 4 minutes.
5. Slide the tortilla on a serving plate and let cool to room temperature. Cut into six corners and sprinkle with parsley to serve.
3. PATATAS BRAVAS
Potatoes bravas are one of the most typical dishes of Spanish cuisine. This version is lighter and also has no gluten, but is equally rich.
Preparation: 5 mins Cooking: 40 mins Total: 45 minutes Servings: 4
Category: Appetizer
Cuisine: Vegan, Gluten Free, Spanish
INGREDIENTS
800 grams of potatoes
Extra virgin olive oil
Salt
2 cloves garlic
1 onion
2 chillies
2 tomatoes
3 tablespoons homemade tomato sauce or shredded tomato
1 teaspoon paprika (sweet or spicy)
4. POTATOES WITH BACON AND CHEDDAR CHEESE
Cheddar cheese is usually made in cylindrical or block form. Its consistency is hard and its appearance is smooth and with an orange color that is sure to be the quality that best identifies it.
WE NEED
Peeled and fried potatoes
5 loaves of bacon
100g cheddar cheese
100g cream
Salt
Pepper
PREPARATION
Peel potatoes, cut and fry.
Cook the bacon, which does not need to be put any oil because with the loose ewe is done perfectly.
Prepare the cheddar sauce: put the cheese in a casserole, add the cream and heat until everything is perfectly attached. Add salt and pepper to taste, and the resulting sauce is placed over the potatoes.
I love cheese, and so hot is a great invention.
Kisses!
5. Ham Croquettes Recipe
Ham croquettes, a typical recipe for Christmas and great celebrations presented as an entree and made by chef Karlos Arguiñano.
INGREDIENTS (6 people) for the recipe for ham croquettes:
200 g Serrano ham
1 chive
1 clove of garlic
100 g flour
100 g butter (or 100 ml extra virgin olive oil)
1 L of Lecheperejil
-For battering and frying
Flour
3 eggs beaten
Breadcrumbs
Olive oil
Extra virgin
Explanation of ham croquettes recipe:
Cut the butter into dice and put it to melt in a casserole. Finely chop the chives and garlic cloves and add to the casserole. Saute for 5-6 minutes, incorporates minced ham and skip it.
Add the flour and saute well. Pour the milk little by little, not to stir. Cook the sauce for 20 minutes approximately stirring constantly. Sprinkle with chopped parsley and spread the dough over a fountain. Smear the surface with a little butter so that it does not become crusty and let it cool.
When the dough is cold, it cuts and shapes the croquettes. Flour, pass by egg and grated bread and fry in hot oil.
When they are made, remove from the skillet and put them to squeeze excess oil on a plate covered with kitchen paper.
Serves.
Advice
In order not to form lumps when you make the sauce, add the warm milk or at room temperature and do not stop removing everything until a homogeneous mass is left.
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