The Gastrosite of Spanish Recipes

A Guide to Cooking Correctly by Carlos Mirasierras

Spanish Paella Recipe (Paella)


83 Paella


Six servings: 500 g rice; shellfish stock, approx.1.5 liters;12 raw king prawns; 24 peeled cooked prawns; 12 mussels in the shell or half shell; 200 g white fish, cod, haddock or similar, cutintocubes;100 g squid rings; olive oil (not extra virgin);1 red pepper + 1 green pepper, both seeded and finely chopped; a small can of peas (washed and drained of its cooking medium); pinch of saffron

Preparation: Heat the oil and start frying the white fish and the squid rings. Once the fish pieces has taken on some color, remove them, add the pepper dice and let simmer for 10-15 mins. In the meantime soak the saffron in the warm shellfish stock, so it can release its color and flavor. Now add the rice, stir the ingredients and allow some slight frying of the rice in the sofrito (a few sec). Next, cover the rice with the stock and turn (initially) the heat up high.

The rice will absorb the stockin a process that lasts from 17 to 30 mins (on a medium heat), so read the instructs printed on the packetof rice. Add the seafood, which was first fried, the raw seafoodand the peas, some 5 minutes before the conclusion of the recipe. Do not stir the rice during cooking as it will allow a layer of browned and crunchy, not burned,(socarrat) rice.



Tuna fish & mushroom rice (Arroz con atún y champiñones)

84 Tuna fish & musroom rice


Four servings: 1/2K fresh tuna fish, diced; 400 g rice; 1 red pepper, diced; 1 green pepper, diced;100 g green peas; 1 onion, finely chopped; 2 garlic cloves, sliced; 2 tbsp tomato purée; olive oil; saffron; salt &water.

Preparation: Sauté the tuna fish in some oil in a casserole until it changes in color, and reserve before it may get too cooked and, therefore, dry. Sauté first all the veggies, except the green peas and the tomato, for 10 minutes, add the tomato purée and simmer for some other 10 minutes. After this time, add the rice, bring it all to a boil, and finally add the tuna fish, the green peas and simmer for 15 minutes more.



Codfish & artichocke rice (Arroz con Bacalao y Alcachofas)

85 Codfish& artichocke rice


Four servings: 4 cupfuls rice; 8-9 cupfuls fish stock; 500 g desalted codfish; 4 fresh artichokes, cut into quarters, or smaller pieces (once some the external green leaves have been stripped off); 1 onion, grated, or finely chopped; 100 g fresh green peas; olive oil.

Preparation: Fry lightly the onion in a flat casserole on a medium-to-low heat for 5 minutes. Add the artichoke quarters, wait until they get fried. Next, add the green peas and the rice, spoon all the ingredients, add the fish stock, and increase the heat until the casserole starts to boil, and then turn down the heat to a medium level. The time left for the conclusion of the recipe is around 18 minutes, and that means you have to add the codfish 5 minutes before the time limit. The amount of stock fish, whether 4 or 5 cupfuls, will determine the final level of dryness of the recipe.



Casserole of lobster and rice (Arroz con bogavante)

86 Casserole of lobster an drice


Four servings: 4 small lobsters; 200 g prawns; 350 g rice; 1 onion, finely chopped;3 garlic cloves; 1/2 green pepper; 1/2 red pepper; 1 carrot; 3/4tomato purée; 1tbsp paprika; a few strands of saffron;100 ml of white wine; 1 l lobster/fish stock.

Presentation: We first need a sofrito that will be made by sautéing the onion, garlic, both half peppers and the carrot, all finely chopped; we subsequently add the tomato purée and allow some simmering for a few minutes (no more than 5).

After this period of time, add the rice and stir it all with a spatula, while incorporating the paprika, the saffron strands and the wine. At the same time, start cutting the lobsters (while alive) into not-too-small pieces, and fry them in some olive oil on a high heat. Add the fried lobster pieces to the rice The cooking time of the rice may vary from 15 to 18 minutes, so one minute before the limit time add the prawns (de-shelled).



Rice and fish casserole (Cazuela de arroz con pescado)

87 Rice and fish casserole


Four servings: 250 g anglerfish; 150 g squid, cut into rings; 150 g conger eel; 4 big prawns; 16 mussels or clams, or both (previously steamed in a pot with 2 tbsp of water); 400 g rice; a handful green peas; 1 onion, finely chopped; 3-4 tbsp tomato purée; 1 red pepper, seeded and cut into strips; 1-2 garlic cloves, sliced; 1cupful olive oil; saffron, to color the recipe; 1 tbsp parsley; salt, and 1 litter fish broth.

Preparation: First of all, fry, on a medium-to-high heat, the squid rings, add the chopped onion and then the red pepper. Once the onion takes on some color, add the tomato purée, stir and simmer for a few min and add the fish pieces(reserve the prawns and the mussels for later), add the rice, the green peas, thebroth (boiling and containing the juices produced by the steaming of the mussels) and both the garlic and the saffron finely mashed in a mortar. The fire must be intense during the first 8 minutes, and then it must reduced to a medium level. The prawns and the mussel (one of the shells removed) must be added 6 minutes before the conclusion of the recipe.Let the rice sit, for 2 minutes before serving,with a light cloth covering the casserole.

 



A banda rice (Arroz a banda)

88 A banda rice


Ingredients for four servings: 4 cups rice; 1 kg. rockfish and varied seafood; 2 leeks and 1 onion, chopped; 2 garlic cloves; 2 tbsp tomato sauce; water; extra virgin olive oil; salt; a few strands saffron; 1 bay leaf; some sprigs parsley; some allioli.

Preparation: Simmer the fish and the seafood in casserole for 15-20 minutes together with the leek stalks and the onion, the bay leaf and the parsley. The idea is to make a fish broth.Once the broth is finished,slight fry the garlic cloves in some oil (don't let the garlic get brown), add the saffron, the tomato sauce, stir the preparation, and add the rice. Next add the broth: the amount of broth is double than that of rice, plus a bit more (4 cups of rice + 8 and 1/2 cups of broth; use the same proportion for larger amounts).Let it all simmer for 18-20 min.

Then, remove the casserole from the heat, let it sit for 2 min and serve. The fish meat and the seafood are served apart, hence the name: "a banda". The allioli is optional, and is added on top of the rice.

 



Black rice (Arroz negro)


87 Black rice


Ingredients for 4 servings: 300 g rice; 1/4 kg of squid rings;2 garlic cloves, chopped; 3 squid ink bags; 1 onion, chopped; 1 red tomato, finely chopped;fish broth (double amount of it than of rice +a bit more; ; 4 tbsp olive oil; salt.

Preparation: Sauté the garlic and the onion in some oil, and after some min add the squid rings and continue to fry until liquid released from the rigs evaporates. Now is time to add the tomato, stir it all with a spatula, allow some simmering for10 min (checking out it doesn't runs dry).

Dissolve the squid in some warm fish broth. Now add the rice to the casserole and sauté it for 2 min, while stirring all. This done, add the broth (hot), stir all, and allow some15-18 min to finish the recipe, although let sit the rice for 2 min before serving.

 



Rice and mushrooms (Arroz con setas)

88 1 Rice and mushrooms

Ingredients for 4 servings: 400 g mushrooms;300 g rice; 1/2 cup white wine; 1 onion, finely chopped; 2-3 chicken bouillon cubes + 3/4 l hot water; 1/2 red pepper, cut into small dice; 2 garlic cloves, finely chopped; 50 g butter; parsley; oil & salt.

Preparation: Clean the mushrooms, cut them into medium size pieces, and keep them soaked in water with some lemon juice to avoid they oxidize. In the meantime sauté the onion, the garlic, and the red pepperin a pan with some oil until it all softens. Now you can add the rice and sauté all the elements for 2 min; add the wine, let it become reduced, and add the mushrooms (previously drained), together with the broth made with the water and the bouillon cubes.Let it simmer for18-20 min.

There is more liquid in this rice preparation, because the aim is to make it a bitmore juicy than a paella.

 



Chicken and rice (Cazuela de arroz con pollo)

89 Chicken and rice


Ingredients for four servings: Half chicken (some 2 lbs), cut into pieces; 400 g rice (100 g per person); 1 litter a light chicken or veggies broth; 1 onion, finely chopped; 1/2 red pepper, seeded and cut into strips; 2 tbsp tomato purée, 2 garlic cloves; some parsley; 1/2 tsp coloring agent

Preparation: Brown the chicken and the mushrooms in a casserole with olive oil. Next, reserve them and add the garlic slices, the onion, and the red pepper; let simmer both ingredients on a medium heat for 10 min. Next, pour the rice over the previous elements, give a stir and add the tomato to the green peas and a pinch of salt. Now, add the chicken, stir it all, add the chicken broth and let it all simmer for 16-18 minutes, first on a high heat and then on a lower one. After this time, remove from the heat and let the rice sit for 2 minutes.

In general the aspect of this recipe should not be that of a risotto, so if you see that it may run dry towards the end of the conclusion time, sprinkle some water on it.

 

 



Rice with meat and mushrooms (Arroz con carne)

90 Rice with meat and mushrooms


Ingredients:15 oz. rice; 3 oz. of chicken, cut into strips; 3 oz. beef, cut into strips; a small canned of sweet pepper, cut into small dice; 2 small cans mushrooms, drained and sliced; 1 carrot, cut into brunoise; 1.5 oz. peas, boiled in abundant water with salt (a small can of them is a good option).1 lemon; 2 tbsp tomato sauce; 1. 2 l of a light chicken stock; 1 leek stalk, ; 2 garlic cloves, sliced.

Preparation: Sauté first the carrot, the leek and the garlic for a few mins, then add the meats (with a pinch of salt) and continue the cooking process for some more time. Add the rice and stir to mix it with all the previous ingredients, and nextadd the stock (hot) (In general the amount of stock is double than that of rice, plus a little more).

Simmer the preparation for 5 mins, add the pepper, the mushrooms and the peas, and continue the simmering for another 10 mins. This last process can be done in the oven (using of course a casserole with no plastic handles). Remove from the oven, check the salt, let it sit for two mins, and serve with a thick wedge of lemon.

 



Sitges-style rice casserole (Cazuela de arroz al estilo de Sitges)

91 Sitges style rice casserole


Ingredients for 6 servings: 500 g chopped spare ribs; 2 cuttlefish, clean and cut into large dice;100 g chopped onion; a medium-sized zucchini; 400 g ripe tomatoes, peeled and grated; 100 g peas; 600 g of rice; 80 g butter; olive oil. 1small glass of Sitges Malmsey (or equivalent liquor); ½l the meat broth; ½ l fish stock; 6 small sausages; 6 prawns; 6 langoustines; 18 clams.

Ingredients for the mash: some saffron; 4 garlic cloves; a handful of toasted almonds; salt.

Preparation: Brown the spare ribs in hot oil and butter, and set aside. Add the cuttlefish in the same frying fat; let evaporate the liquid of the fish and add the spare ribs, the onion and the zucchini cut into slices. Let it all simmer for some time, add the tomato, the liquorand let it simmer for 30 min. Add both stocks as well as the peas.

Bring to a boil and add the rice and the mash. Eight min later add the langoustines, the prawns, the small sausages, and the clams. Check salt to taste and finish the cooking process in the oven, so the rice can get a nice brown color, but not dry.

 


 

Rice and codfish (Arròs amb bacallà)

92 Rice and codfish rice


Ingredients for 4 servings: 400 g desalted codfish; 400 g rice; 100 g peas; 1 onion, grated; 1green peppers, finely chopped; olive oil; 1 l water.

Ingredients for the mash: 1 garlic clove; some parsley.

Preparation: Make a sofrito by sautéing the onion, and the green inolive oil. Next add the rice, give a good stir, and sauté it all for a couple of minutes. Add the boiling water, stir a little,and after a few sec add the peas and the codfish. Let it all simmer for 18 minutes.
Five min before the specified time, add the mash (dissolved with some of the cooking liquid) to the preparation.

 


 

Browned Rice (Arròs rossejat)

93 Browned Rice


Ingredients: 240 g rice; 1 liter fish stock; olive oil.

Preparation: Brown the rice in a pan with oil. Next, drain the excess of oil.
Add the fish stock and simmer for about 16 minutes without stirring it. A variation to this recipes includes sautéing some pieces of fish, prawns, squid rings, or any other fish, or shellfish at hand, before the process of browning the rice.

In such case, once the fish has been sautéed, remove it and add the rice to the pan so the rice takes on the desired color; then follow the recipes as expressed above.





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