the_cooking_mom | Entries tagged with испанская кухня

У меня впервые без проблем получился майонез по этому рецепту! Подумала, что этот салат хорошо подать на Рождество.

На 3 порции:
Листья салата
Ананас
Авокадо 1 шт.
Креветки 18 шт.
Растительное масло для жарки 2 ст л.
1 зубчик чеснока
Кайенский перец 3 шт.

Розовый соус:
150 мл масла ( 50 на 50 оливковое и подсолнечное )
1 яйцо
Щепотка соли
Черный перец
1 маленький зубчик чеснока
Кетчуп 3 ст л
Бренди или коньяк 2 чл

. Готовим соус. В узкую чашу блендера наливаем масло, добавляем маленький зубчик чеснока, разбиваем яйцо. Соль. Черный перец. Помещаем блендер на дно чаши, включаем и не отрываем от дна чаши пока не начнет образовываться эмульсия. Затем потихоньку поднимаем блендер что бы оставшееся масло превратилось в эмульсию. Майонез готов. К нему добавляем бренди или коньяк и кетчуп. Перемешиваем.
2. На сковороду наливаем масло, выкладываем нарезанный чеснок и 2-3 кайенского перчика ( можно и без него ). Жарим креветки по минуте с каждый стороны. Солим и перчим.
3. Выкладываем в чашу нарезанные салат, авокадо, ананас и креветки. Сверху поливаем соусом.

Источник: https://www.youtube.com/watch?v=Nnhvy90e2iY&ab_channel=MARINAMAYOROVA%2F%2FMADEIRA%2F%2FPORTUGAL

Очень вкусно! У меня был всего один лимон, поэтому добавила клюкву. Вместо йогурта сметана с кефиром.

1.5 cups cake flour (180 g) (all-purpose flour can be substituted)
▢¼ cup finely ground almonds (30 g) (you can pulse raw almonds in the food processor until a powder but not a paste, or buy almond meal or almond flour)
▢¼ teaspoon of salt (1 g)
▢2 teaspoons baking powder (10 g)
▢1 cup granulated sugar (200 g)
▢Zest from two lemons
▢3 large eggs
▢¼ cup freshly squeezed lemon juice (60 ml)
▢Scant 1 cup approx. 220ml of full fat unsweetened Greek yogurt
▢⅔ cup Spanish extra virgin olive oil (160 ml) (I used a fragrant hojiblanca)
▢Powdered sugar to top the cake
Instructions
Preheat your oven to 375°F (190°C) and then grease and flour a 9 ½ inch (24 cm) cake pan.

In a medium sized bowl mix together the flour, ground almonds, salt and baking powder.

Massage the lemon zest into the sugar by rubbing it with your fingers, allowing the sugar to become infused with the zest's flavor.

In a separate bowl, beat the sugar and eggs on medium high (I use a hand mixer) for about two minutes (the mixture should have doubled in size and lightened in color).

Now, whisk in the lemon juice and Greek yogurt on a low speed.

Finally, add the olive oil by slowly drizzling it in while mixing on low.
When combined, fold in the flour mixture by hand using a rubber spatula. Stop mixing as soon as everything is combined-- you don't want to over mix.

Pour the batter into the greased and floured cake pan and bake about 50 minutes in a preheated (375°F/190°C) oven (or until a toothpick inserted in the middle comes out with only a few crumbs).

Take your cake out of the oven and let cool for at least 20 minutes before removing from the cake pan. Right before serving dust with powdered sugar.

Источник: https://spanishsabores.com/spanish-olive-oil-cake-with-lemon-and-almonds/#recipe

Очень вкусная рыба получилась! Я отдельно масло не делала, а просто добавила чеснок, острый перец, соль и серано хэм на филе и зепекла.

ix 8-ounce trout fillets, with skin

Salt

Freshly ground pepper

6 thin slices of Spanish serrano or Ibérico ham

1/4 cup plus 2 tablespoons extra-virgin olive oil

6 garlic cloves, thinly sliced

1 fresh red chile, thinly sliced crosswise

3 tablespoons chopped parsley

2 tablespoons sherry vinegar

Preheat the oven to 325°. Season the trout fillets with salt and pepper. Press 1 slice of ham onto the skinless side of each fillet.

In a large nonstick skillet, heat 1 tablespoon of the olive oil until shimmering. Add 3 of the trout fillets, ham side down, and cook over moderately high heat until the ham is crisp, about 3 minutes. Turn the fillets and cook until the skin is crisp, about 1 minute. Transfer the trout fillets to a large rimmed baking sheet, ham side up. Cook the remaining fillets in 1 more tablespoon of olive oil and transfer to the baking sheet. Keep the fish warm in the oven.

In the skillet, heat the remaining 1/4 cup of olive oil. Add the garlic and cook over moderate heat until golden, about 2 minutes. Add the chile and cook for 1 minute. Add the parsley, vinegar and a pinch of salt. Remove the skillet from the heat.

Transfer the trout to plates, ham side up. Spoon the chile-garlic oil over the fish and serve right away.

Источник: https://www.foodandwine.com/recipes/pan-seared-trout-serrano-ham-and-chile-garlic-oil

Мне очень понравилось! Делается достаточно просто, я отдельно картошку не обжаривала, а просто мелко порубила в комбайне. Между слоями картошки поместила мелко порезанный лук, чеснок и серано хэм. Залила четырьмя яйцами и запекала 40 минут при 400 Ф, последнии 15 минут увеличила до 425 Ф. Подавала с салатом: редиска, огурец, помидор, укроп и зеленый лук.

1cupmild-medium intensity extra virgin olive oil

2lbs.yellow potatoes, thinly slices (about 5 – 6 each)

1pinchsalt

1 pinchcracked black pepper

1eachyellow onion, peeled and thinly sliced

2eachgarlic cloves, peeled and minced

6eacheggs, beaten

6eachserrano ham, thinly sliced

fresh rosemary sprigs for garnish

Directions
Preheat oven to 400°F.
Heat 3 tablespoons of oil in a large skillet over medium-high heat. Once the oil is hot, add potato slices in a single layer and season with a pinch of salt and pepper.

Cook potatoes for 1 – 2 minutes, flipping halfway through, just until tender and lightly golden brown around the edges. Using a slotted spoon or tongs, remove the batch of potatoes and drain on paper towels. Repeat this process (adding more oil when needed) until all the potatoes are par-cooked.
Using an oven-proof skillet or cake pan, begin layering the potatoes, sprinkling every other layer with onions and garlic. Once all the potatoes are in the pan, pour over the eggs. Tap the pan down gently on the counter to distribute the egg mixture (you can also lift the edges of the potatoes around the pan so that way the egg mixture can seep through).
Place in the oven and bake for 30 – 45 minutes or until cooked through and firm. Remove from the oven and let cool to room temperature.
Once cooled, slice into wedges, top with ham and rosemary before serving.

https://www.oliveoiltimes.com/recipes/spanish-potato-and-egg-tortilla-with-serrano-ham

Очень вкусный салат!

2 tbsp extra virgin olive oil 30 ml
1 zucchini
1 clove garlic
1/4 cup pine nuts 35 grams
1/3 cup raisins 50 grams
10 spearmint leaves
1/2 lemon
2 tbsp finely grated Manchego cheese 15 grams
pinch sea salt
dash black pepper

Heat a large fry pan with a medium heat

Meanwhile, cut the zucchini (washed & patted dry) into rounds that are 1/4 inch thick (.50 cm) and remove the skin from the clove of garlic

Add in 2 tbsp extra virgin olive oil into the hot pan, along with the clove of garlic, mix continuously, once the clove of garlic is lightly sauteed and it has infused the olive oil, remove from the pan and discard

Add in half the slices of zucchini into the pan and gently mix continuously, after 3 minutes and they are lightly sauteed, you want them al dente, remove them from the pan, shaking off any excess olive oil, transfer into a large bowl, cook the other half of zucchini slices in the same way, then set the bowl aside

Using the same pan with the same heat, add in the 1/4 cup pine nuts and 1/3 cup raisins, mix continuously, after 30 to 45 seconds and the pine nuts and raisins are fragrant, transfer them into the bowl with th zucchini

Finely chop the spearmint leaves and add into the bowl, along with the zest of half a lemon, season with sea salt & black pepper and gently mix together until well mixed

Transfer the salad into a serving dish and top off with 2 tbsp of finely grated Manchego cheese, serve at room temperature or chilled, enjoy!

Источник: https://spainonafork.com/spanish-zucchini-salad-recipe/

Очень вкусный салат. Я, как обычно, дрессинг не делала, а добавила только сок апельсина и оливковое масло.

Ingredients
For the Salad
▢¼ head of red cabbage thinly sliced or shred
▢1 large carrot shredded
▢4 cups romaine or little gem lettuce washed and cut into bite-size pieces
▢1 orange or sub blood orange
▢½ pomegranate seeds only
▢¼ cup walnuts (30g)
▢¼ cup shredded cured sheep's milk cheese (50g) such as Manchego or Parmesan. Shaved or sliced very thin.

For the Dressing
▢½ orange juice only
▢1 tbsp sherry vinegar or sub red wine vinegar
▢1 tbsp honey
▢¼ cup extra virgin olive oil (60ml)
▢generous pinch of salt
▢freshly ground black pepper

Slice the cabbage thinly and shred the carrot.
Cut the lettuce into bite-size pieces.
Cut the pomegranate in half and remove the seeds from one side.
Cut the orange slices into small pieces.
Combine all of the above ingredients along with the walnuts in a large salad bowl.
Top with the cheese, if using.
Dress right before serving.

Orange Vinaigrette Dressing
Whisk together the orange juice, vinegar, honey, olive oil, salt, and pepper. Taste and add more salt or pepper if needed.

Источник: https://spanishsabores.com/winter-salad/

Сделала себе на завтрак с помидором и пармезаном. Ела в прикуску с чесноком. Очень вкусно!

3 яйца (2)
- 1 пшеничная тортилья
- сыр моцарелла (или который хорошо плавится)
- 1/2 авокадо
- 1 помидор
- петрушка (базилик, перья зеленого лука)
- соль по вкусу
- перец молотый по вкусу
- оливковое масло для жарки

Все продукты надо подготовить заранее.
Помидоры нарезать кольцами. Петрушку измельчить. Сыр натереть на терке.
Яйца взбить, как для омлета. Авокадо нарезать ломтиками.
На сковороду налить пару ложек оливкового масла. Выложить помидоры.
Слегка поджарить, но так, что бы они не развалились, что бы держали форму.
Перевернуть.

Залить помидоры яйцами.

Крда яйца снизу поджарятся , выложить сверху тортилью.

Яйца схватятся перевернуть омлет с помощью тарелки.
Я омлет сдвигаю , выкладываю на тарелку, а потом
с тарелки переворачиваю блин обратно на сковороду.
Убавить огонь до минимума.
Сверху посыпать тертым сыром и нарезанной зеленью.
На одну сторону выложить нарезанный авокадо.
Посолить, поперчить. Если у сыра выраженный вкус или он соленый, то можно не солить.
Свернуть омлет пополам, накрывая авокадо. Слегка подержать на огне , что бы сыр расплавился.
Подавать на стол тортилью горячей.

Источник: https://sole-soledad.livejournal.com/439595.html

Очень вкусно получилось! Риса можно брать поменьше. Я нафаршировала 7 перцев и начинки еще осталось на два, так что я ее заморозила.

6 large bell peppers tops cut off and set aside
▢ 1 tbsp olive oil
▢ 1 medium onion finely diced
▢ 2 cloves garlic minced
▢ 2 tsp smoked Spanish paprika
▢ 2 tsp ground cumin
▢ 1 lb ground pork
▢ 1 cup white rice
▢ 1 can of diced tomatoes (14oz/400g)
▢ 1 tbsp tomato paste or sofrito

Pre-heat your oven to 400°F (200°C).
Fill a small saucepan with 1.5 cups of water and the cup of rice. Cover with a lid and place over a high heat and bring to boil. Reduce to a simmer and leave over a low heat until the water has evaporated and the rice is cooked.
Meanwhile, prick the peppers all over with a fork, and microwave on high for 5 minutes until soft but not falling apart.
Place a large skillet over medium heat and add the olive oil. When the oil is hot, add the onion and saute until soft and translucent (about 4 minutes). Add the garlic, paprika, and cumin and saute for another minute.
Next, add the ground pork to the pan and saute, stirring often, for another 5 minutes or until nicely colored all over. You can add a splash of water to the pan if it looks too dry.
Pour the can of tomatoes into the pan and add the tomato paste/sofrito. Stir to combine and simmer for another 5 minutes until it has reduced slightly. Remove from heat and stir in the rice. Season with salt and pepper.
Stand the peppers upright in a large baking tray, and split the rice-pork mixture evenly among them. Don't overfill, leave a little room at the top. Place the pepper tops back on and bake in the oven for 15-20 minutes until the filling has reduced and is no longer runny. Serve by themselves as an appetizer or tapas, or with a salad or potatoes for a light main.

Источник: https://spanishsabores.com/pork-stuffed-peppers-recipe/

Очень вкусно! Одно из моих самых любимых домашних блюд.

For Chicken etc.

1 ½ cup medium grain rice washed
4 bone-in skin-on chicken thighs
4 chicken drumsticks
Olive oil
6 oz bulk Chorizo sausage no casings
1 large green bell pepper cored, chopped
1 medium red onion peeled, chopped
2 garlic cloves peeled, crushed
1 large ripe tomato chopped
3 tbsp tomato paste
3 cups chicken broth

For Spice Rub

1 tbsp smoked paprika
1 tsp garlic powder
1 tsp salt
1 tsp black pepper
½ tsp cayenne pepper more or less to your liking (optional)

Soak the rice in water. Rinse the rice well and place it in a bowl. Cover the rice with water and allow it to soak for 15 minutes while you work on other things. You should be able to break a grain of rice easily. Drain well.
Make the spice rub. In a small bowl, mix the spices, salt and pepper.
Season the chicken. Pat the chicken dry and season with the spice rub, be sure to lift the chicken skins and apply some of the spice rub underneath (this is important for flavor).
Brown the chicken on both sides. In a 5-quart braiser pan (or a large deep skillet with a cover), heat 1 tablespoon extra virgin olive oil over medium-high heat until shimmering but not smoking. Carefully add the chicken and brown deeply on both sides. Remove the chicken and set it aside on a plate for now.
Cook chorizo and vegetables. In the same pan, add the chorizo. Cook for 10 minutes, stirring regularly until the chorizo has nicely browned. Add the green peppers, onions, and garlic. Cook over medium heat, stirring regularly, for 5 minutes.
Cook the chicken. Now add the chopped tomatoes, tomato paste, and chicken broth. Add the browned chicken back to the pan. Raise the heat to bring the liquid to a boil, then lower to medium and cover. Cook for about 15 to 20 minutes.
Add the rice and cook the rice with the chicken. Uncover the pan and remove the chicken briefly (set on a dish near the stove for now). Stir the drained rice into the cooking liquid. Cook uncovered over high heat for 1 to 2 minutes. Add the chicken back on top of the rice. Turn the heat to low, cover the pan again and cook the rice and chicken together for another 20 minutes or until the rice is fully cooked.
Let the chicken and rice rest in the pan. Turn the heat off, but leave the pan covered and undisturbed for 10 more minutes. Serve hot.

Источник: https://www.themediterraneandish.com/spanish-chicken-rice-recipe-chorizo/#wprm-recipe-container-10722

Вадиму понравилось, сказал повторять.

2 pounds of pork tenderloin cleaned of excess fat/veins (1 kilo)
▢ 1 tablespoon ground cumin approx. 7 grams
▢ 1 teaspoon ground coriander approx. 2.5 grams
▢ 1 tablespoon sweet Spanish paprika approx. 7 grams
▢ 1 teaspoon ground turmeric approx. 2.5 grams
▢ 1 teaspoon oregano approx. 2.5 grams
▢ 1/2 teaspoon freshly ground black pepper approx. 1 gram
▢ 1/4 teaspoon ground cinnamon approx. .5 grams
▢ 1 teaspoon salt approx. 2.5 grams
▢ 5 minced garlic cloves
▢ 1/4 cup extra virgin olive oil (60 ml)
▢ Juice of 1/2 a lemon for marinade
▢ Lemon wedges for serving

Trim the pork loin of excess fat and then cut into 1.5 inch cubes and put into a large freezer bag
Mix all spices, olive oil and lemon juice in a bowl and then pour over the pork cubes
Seal the bag and toss the spice mixture with the pork, then marinate in the fridge overnight (or a minimum of 2 hours)
Remove the marinated pork cubes and place on metal skewers with a little bit of space between each cube
Grill on a high heat until browned on the outside but just cooked through (don’t overcook or they’ll be dry!)
Rest the skewers for five minutes and serve with lemon wedges

Источник: https://spanishsabores.com/spanish-pork-skewers-recipe-pinchos-morunos/

Соус бравас мне не очень понравился, нет нужды его повторять, а вот сама картошка приготовлянная таким образом очень вкусная. На масло я естественно пожалась. Жарила под крышкой.

4 medium potatoes
▢ Olive oil for frying, about 1-2 cups
▢ Salt
▢ 1/2 cup of homemade bravas sauce

eel the potatoes, rinse thoroughly, and dry with a paper towel.
Cut the potatoes into bite-size chunks.
Heat the olive oil in a large skillet over medium heat.
Add the potatoes and adjust the heat to the lowest setting, allowing them to pre-cook for a few minutes.
Remove the potatoes and let them cool in the fridge for a few more minutes.
Turn the heat up to high and add the potatoes back into the pan.
Fry until crispy and golden.
Transfer the potatoes to a plate lined with paper towels to cool, and sprinkle with salt to taste.
To serve, drizzle the bravas sauce over the potatoes.
Dig in—no forks necessary!

Источник: https://spanishsabores.com/patatas-bravas-recipe-spanish-fried-potatoes-with-spicy-sauce/

Очень вкусная паста!

12 oz pasta (approx. 360g or 3oz/80g per person)
▢3 tbsp extra virgin olive oil
▢½ medium onion diced
▢3 garlic cloves minced
▢10 oz tuna, drained (approx. 250g) either water or oil-packed
▢14 oz crushed tomato (approx. 400g or 1.5 cups)
▢10 large olives diced (optional)(я использую каперсы)
▢1-2 salt-cured anchovies optional
▢½ cup grated Manchego cheese (approx. 45g)
▢salt and pepper to taste

Cook the pasta al dente, according to package instructions.
While the pasta is cooking, heat the olive oil in a heavy pan and add the diced onion. Sauté for about five minutes until translucent.
Add the minced garlic and sauté for one more minute until just starting to brown.
Add the crushed tomato, drained tuna, and anchovies (if using). Stir and cook over medium-high heat for five minutes.
Add the diced olives (and any other embellishments) if using. Taste for seasoning and add salt and pepper to taste.
Drain the pasta once al dente and add to the pan. Stir gently to fully coat the pasta in the sauce.
Top with grated Manchego cheese and serve immediately.

Источник: https://spanishsabores.com/tuna-pasta/

Очень вкусное и нарядное блюдо, при этом делается быстро и просто. Единственное но, не надо бухать с соус 1/2 чашки масла. Попробуй 2 ложки, если мало, добавь еще.

1
lb. ground turkey

1
large egg, beaten to blend

⅓
cup panko

1
tsp. ground cumin

1
tsp. onion powder

1
tsp. paprika

¼
cup finely chopped parsley, plus more coarsely chopped for serving

¾
tsp. kosher salt, plus more

2
Tbsp. plus ½ cup olive oil

½
cup toasted almonds

1
16-oz. jar fire-roasted peppers in water, drained

2
small garlic cloves, crushed

1
Tbsp. red wine vinegar

¼
tsp. cayenne pepper

½
lemon
Preparation
Step 1

Preheat oven to 425°. Using your hands, mix ground turkey, egg, panko, cumin, onion powder, paprika, ¼ cup parsley, and ¾ tsp. salt in a large bowl. Working one at a time, scoop out small amounts of mixture and roll into 1½"-diameter balls (you should have 18–20 meatballs).
Step 2

Heat 2 Tbsp. oil in a large ovenproof skillet over medium. Wo rking in batches, cook meatballs until golden brown all over, about 2 minutes per side. Transfer skillet with meatballs to oven and bake until cooked through, 5–7 minutes.
Step 3

While the meatballs are baking, pulse almonds in a food processor until coarsely ground. Transfer to a medium bowl. Pulse fire-roasted peppers, garlic, vinegar, and cayenne in food processor until almost smooth. Transfer to bowl with almonds and stir in remaining ½ cup oil; season romesco sauce with salt.
Step 4

Spoon romesco sauce into shallow bowls and arrange meatballs on top. Finely grate lemon zest over and scatter coarsely chopped parsley on top.

Источник: https://www.bonappetit.com/recipe/turkey-meatballs-with-romesco-sauce

Очень вкусное блюдо, особенно бульон. Я отваривала бульон с овощами with snapper head, а потом разобрала голову и добавила рыбу. Картошку можно резать поменьше. Креветки очищать обязательно, потом это делать неудобно, а бульон из скорлупы украсит общий бульон. Будет вкусно добавить консервы, лосось и/или сардины прямо костями с маслом. Больгарский перец, зеленая фасоль и/или зеленый горошек, а так же броколли и/или листовая капуста, даже бок чой, здесь тоже не помешают.

Extra virgin olive oil
▢ 6 cloves of garlic minced
▢ 2 tomatoes peeled and diced
▢ 1 teaspoon tomato paste
▢ 1 pound waxy potatoes washed well (peeled if you wish) and cut into 1/3 inch thick slices
▢ 1/2 cup dry white wine or sherry like fino or manzanilla
▢ 1.5 cups fish stock
▢ A pinch of saffron threads
▢ 1 teaspoon sugar
▢ 1/2 pound firm white fish fillets such as hake, cod, halibut, cut into chunks
▢ 8 medium or large raw shrimp I prefer whole shrimp but peeled will also work

To Prepare the picada

▢ 10 raw almonds
▢ 2 large cloves of garlic peeled
▢ Extra virgin olive oil
▢ 1 tablespoon chopped flatleaf parsley

Heat the the olive oil in wide and heavy pan (I used a cast iron pan) over a medium heat.
Add the garlic, tomatoes and tomato paste, and sauté for about 10 minutes, until the sauce is reduced.
Add the potatoes, wine and stock (make sure the potatoes are covered with liquid-- add more stock if necessary). Then add the salt, saffron and sugar.
Cover and simmer on a low heat for 20 minutes.
To prepare the picada, coat a small skillet in olive oil and heat to medium high (but not smoking). Add the raw almonds and garlic, and brown on all sides. Remove and dry on paper towels. Once cool, pulse to a crumbly paste in your food processor or in a mortar and pestle. Add a bit of the stew's liquid if necessary to blend.
Finally, add the fish chunks to the stew and cook for about four minutes (uncovered). Then add the shrimp and cook until just pink. If you plan to keep the stew simmering a bit longer, remove the shrimp so that they don't overcook and just add back to serve.

Источник: https://spanishsabores.com/catalan-fish-stew-suquet-de-peix-recipe/

Очень вкусная получилась картошка! Запекала при 450 Ф мунут 35.

Ингредиенты:
4 крупных картофеля нарезать дольками
4 чайные ложки оливкового масла
1/2 чайные ложки соли (в оригинальном рецепте 2 ложки, но мне кажется это перебор, тк сыр соленый)
2 чайные ложки гранулированного чеснока
1/2 стакана тертого сыра пармезан
Приготовление:
Разогрейте духовку до 200º.
Положите картофельные дольки в миску, сбрызните оливковым маслом и хорошо перемешайте.
Посыпьте картофель сыром, солью и чеснком, хорошо перемешайте.
Выложите все кусочки на противень, застеленный пергаментной бумагой, смазанной маслом. Запекайте до готовности 30-40 минут.

Источник: https://joe-alex.livejournal.com/342400.html

Делала с куриными грудками без хамона. Получилось вкусно!

6-8 chicken thighs Season with salt and pepper. You can substitute drumsticks or other parts as you prefer. Use about 1/2 lb (250g) of chicken per person.
▢ 4 cloves of garlic peeled and thinly sliced
▢ 1.75 oz Serrano ham (50g), diced. You can substitute any other cured ham, such as prosciutto.
▢ 1 onion diced
▢ 1 red bell pepper cut into thin strips. You can sub green or yellow bell pepper if you prefer.
▢ 2 juicy tomatoes medium sized. You can sub 1/2 cup (120 g) of canned diced tomato or passata.
▢ 1 bay leaf
▢ 1 tsp sweet Spanish paprika
▢ 1/2 cup white wine (120 ml).
▢ 4 tbsp olive oil
соль и перец

Put a heavy pan over medium heat and cover the bottom with olive oil. Once hot, add the seasoned chicken and brown on both sides. Do this in batches to avoid overcrowding the pan. Reserve the chicken to the side.
Lower the heat to medium-low and add the garlic and ham to the pan. Sauté for one minute, making sure the garlic doesn't stick or burn.
Add the red pepper, onion, and a pinch of salt to the pan. Sauté for about 10 minutes, until tender and starting to caramelize.
Add the bay leaf, tomato, and sweet paprika. Stir and cook everything together for about five minutes.
Add the white wine, turn up the heat, and reduce to a thick sauce. It should take about two-three minutes.
Add the chicken back to the pan and reduce the heat to low. Cook at a slow simmer for about 30 minutes, until the chicken is tender and fully cooked.
Taste your chicken chilindron for salt and pepper and then serve either family-style or individually plated.

Источник: https://spanishsabores.com/chicken-chilindron-recipe/

Очень вкусно! Это тот самый идеальный рецепт баклажанной икры, что я искала среди рецептов русской кухни. Идеальный вкус и никакого уксуса и сахара не надо.

Ингредиенты:
Баклажаны
Лук репчатый
Перец сладкий
Помидоры протертые
Чеснок сушеный
Петрушка сушеная
Масло оливковое.

Приготовление:

Не пишу вес ингредиентов, так как каждый раз делала на глаз, и каждый раз получалось вкусно. По другому и быть не может.
Порезать мелким кубиком все овощи. Баклажановые кубики присолить, оставить на 15-20 мин.
Обжарить на оливковом масле лук в течение 3 — 5 мин до полупрозрачного состояния.
Выложить перцы и протертые помидоры, перемешать, обжарить, помешивая, на сильном нагреве 2-3 мин.
Выложить баклажаны, перемешать, уменьшить нагрев в половину, помешивая, тушить 15-20 мин.
Добавить специи, посолить по вкусу, перемешать, выключить нагрев, оставить на горячей плите на 10-15 мин.

Источник: https://joe-alex.livejournal.com/246028.html

Вкусно и необычно. Вместо маслин с анчоусами добавила маслины и анчоусы. Я дополнительно не солила.

3 средних вареных картошки
1 вареная морковь
2 яйца, сваренных вкрутую
банка тунца 185 г
пол баночки оливок, начиненных анчоусами
80 г отваренной зеленой фасоли
майонез, немного или по вкусу, лучше, конечно, свежеприготовленный
соль, черный свежемолотый перец

Все знают, как это делать.
Воду из банки слила, тунец разделила на небольшие кусочки вилкой.
картошку, морковь почистила, нарезала мелкими кубиками, фасоль нарезала на 1 см кусочки, яйца - кубиками яйцерезкой, оливки- на 3 части, все сложила в миску, заправила майонезом, посолила, поперчила, перемешала.

Я выложила салат в кольцо 18 см, разровняла, украсила кусочками оливок и фасоли. Пару часов охладила в холодильнике.

Источник: https://enmsk.livejournal.com/354223.html

Makes 8 to 10 appetizer servings
1 medium beefsteak tomato, roughly chopped

1½ pounds jumbo lump crabmeat, picked over

3 small shallots, finely chopped

1 medium red bell pepper, finely chopped

¼ cup flat-leaf parsley, finely chopped

2 tablespoons chives, finely chopped

½ cup mayonnaise

¼ cup crème fraîche

2 tablespoons Dijon mustard

Zest and juice of 1 medium lemon

Salt and freshly ground black pepper

1 large baguette

¼ cup roasted garlic oil (or plain extra-virgin olive oil)

1 tablespoon extra-virgin olive oil, preferably Arbequina

1½ teaspoons sherry vinegar

1 ripe avocado--halved, pitted, peeled and thinly sliced

Piment d'Espelette

or smoked Spanish paprika

1. In the bowl of a food processor, pulse the tomato until it becomes a slightly chunky puree. Transfer the tomato to a sieve set over a bowl and drain for 5 minutes. Discard the liquid and reserve the puree. (This should make about 1/3 cup.)

2. Meanwhile, in a large bowl, combine the crab with the shallots, red bell pepper, parsley, chives, mayonnaise, crème fraîche, mustard, lemon zest and lemon juice. Mix until just combined. Season with salt and set aside.

3. Preheat the oven to 425˚ and line a baking sheet with parchment paper. Using a pastry brush, lightly brush the outside of the baguette with the roasted garlic oil. Toast the baguette until golden brown, about 3 minutes. Cool slightly, then slice the baguette on a bias into approximately 16 to 20 ½-inch rounds.

4. In a small bowl, combine the drained tomato puree with the olive oil and vinegar. Season with salt and pepper.

5. Top each baguette slice with a thin layer of the tomato puree, a slice of avocado and a generous scoop of the crab mixture. Sprinkle with the Piment d’Espelette and serve immediately.

Источник: https://www.purewow.com/entry_detail/recipe/1936/A-crab-salad-that-hails-from-Spain.htm

Мне очень понравились. Делала без свинины, только с говядиной, но все равно очень вкусно!

500g pork mince
500g beef mince
1 medium onion, finely chopped and sweated for 5 minutes in pan with 1 tbsp of olive oil
1 tablespoon sweet Spanish paprika
1 tablespoon ground cumin
2 tablespoons fresh flat leaf parsley, finely chopped
1 egg yolk
1 small piece of bread dough, soaked in milk
Salt and pepper to taste
Olive oil for frying
Manchego cheese to grate

For the sauce:
1 large onion, peeled and finely chopped
1 garlic clove, peeled and finely chopped
1 bay leaf
5 tbsp of olive oil
100ml rioja red wine
1kg ripe plum tomatoes, roughly chopped
Pinch of caster sugar
Salt and pepper taste
1 large red pepper, cut in half lengthways, core and seeds removed

Start by making the meatballs. In a large bowl combine the minced beef and pork with the sweated onions, cumin, paprika, parsley, egg yolk, bread dough, salt and pepper. Mix well and shape into meatballs the size of a golf ball. Rest in the refrigerator for 30 minutes.

To make the sauce, place a medium-sized pan on a low heat, add 4 tablespoons of the oil, chopped onions, garlic and bay leaf and cook until soft for about 10 minutes. Add the red wine, bring to the boil and reduce by half. Add the chopped tomatoes and cook on a low heat for 30 minutes. Add a pinch of sugar to balance the acidity of the tomatoes and season with salt and keep warm.

Pre-heat your oven grill. Rub 1 tablespoon of olive oil on all the pepper halves and place under the grill until the skins are completely black all round, remove from the grill and cover with some aluminium foil and rest for 10 minutes. After this time, peel all the peppers and cut into long strips.

Heat some oil in a large frying pan and fry the meatballs until nicely brown on all sides. Add the meatballs to the sauce and cook covered with a lid on a low heat for 20 minutes. Add the strips of roasted peppers and serve in small dishes with grated manchego cheese melted under the grill.

Источник: https://www.bascofinefoods.com/spanish-recipes/albondigas/

Profile

the_cooking_mom

Florida. Russian Magazine

Navigation

July 2025

S	M	T	W	T	F	S
		1	2	3	4	5
6	7	8	9	10	11	12
13	14	15	16	17	18	19
20	21	22	23	24	25	26
27	28	29	30	31

Syndicate

Page Summary

Style Credit

Base style: Heads Up by momijizuakmori
Theme: A Brighter View by zaluzianskya and skylark_photos

Expand Cut Tags

No cut tags

Page generated Jul. 29th, 2025 07:31 am

My cookbook

Entries tagged with испанская кухня

Испанский салат с креветками и авокадо

Lemon Olive Oil Cake

Pan-Seared Trout with Serrano Ham and Chile-Garlic Oil

Recipes Spanish Potato and Egg Tortilla with Serrano Ham

Spanish Zucchini Salad

Spanish Winter Salad

Тортилья

Pork Stuffed Peppers Recipe (Pimientos Rellenos de Cerdo)

One Pan Spanish Chicken and Rice Recipe (Arroz con Pollo)

Pinchos Morunos (Spanish Pork Skewers)

Patatas Bravas Recipe

Тuna Pasta

Turkey Meatballs With Romesco Sauce

Catalan Fish Stew (Suquet de Peix Recipe)

Картофель с чесноком и пармезаном

Chicken Chilindron

Каталонский соус "Самфаина" (Samfaina)

Русский салат по - испански. ENSALADILLA RUSA

Spanish crab salad

Albondigas