**A Taste of Spain**

Spanish cooking has popular roots. It is the people's cuisine. Most of it is down-to-earth, uncomplicated food, based on the ingredients available locally or the crops grown regionally. Mountains run through Spain in several directions, acting as natural barriers to communication and making transportation difficult until the last half of the 20th century. This is one of the reasons why cooking differs so much from region to region.

Many dishes are prepared today using the same cooking methods and ingredients as they were two or three hundred years ago. Other dishes sprung up from European and American influences and were adapted to the Spanish taste. One thing is for sure, food in Spain is fresh, abundant and full of taste and the Spanish love their food dearly.

*Paella*

"In this version of the classic Spanish dish, chicken, chorizo sausage, and shrimp combine with rice simmered in broth and flavored with saffron threads, garlic, onions, red pepper flakes, paprika, and bay leaf."

Ingredients

• 2 tablespoons olive oil
• 1 tablespoon paprika
• 2 teaspoons dried oregano
• salt and black pepper to taste
•         2 lbs skinless, boneless chicken breasts, cut into 2 inch pieces                    
• 2 tablespoons olive oil, divided
• 3 cloves garlic, crushed
• 1 teaspoon crushed red pepper flakes
• 2 cups uncooked short-grain white rice
• 1 pinch saffron threads
• 1 bay leaf
• 1/2 bunch Italian flat leaf parsley, chopped
• 1 quart chicken stock
•                  2 lemons, zested                     
• 2 tablespoons olive oil
• 1 Spanish onion, chopped
• 1 red bell pepper, coarsely chopped
• 1 pound chorizo sausage, casings removed and crumbled
• 1 pound shrimp, peeled and deveined

Directions

1. In a medium bowl, mix together 2 tablespoons olive oil, paprika, oregano, and salt and pepper. Stir in chicken pieces to coat. Cover, and refrigerate.
2. Heat 2 tablespoons olive oil in a large skillet or paella pan over medium heat. Stir in garlic, red pepper flakes, and rice. Cook, stirring, to coat rice with oil, about 3 minutes. Stir in saffron threads, bay leaf, parsley, chicken stock, and lemon zest. Bring to a boil, cover, and reduce heat to medium low. Simmer 20 minutes.
3. Meanwhile, heat 2 tablespoons olive oil in a separate skillet over medium heat. Stir in marinated chicken and onion; cook 5 minutes. Stir in bell pepper and sausage; cook 5 minutes. Stir in shrimp; cook, turning the shrimp, until both sides are pink.
4. Spread rice mixture onto a serving tray. Top with meat and seafood mixture.     

          

*Spanish Cod*

"A delicious fish dish with a pungent tomato sauce with green olives and marinated vegetables. Throw some jumbo shrimp in with the fish for an even more delicious and impressive meal."

Ingredients

• 1 tablespoon butter
• 1 tablespoon olive oil
• 1/4 cup finely chopped onion
• 2 tablespoons chopped fresh garlic
• 1 cup tomato sauce
• 15 cherry tomatoes, halved
• 1/2 cup chopped green olives
• 1/4 cup deli marinated Italian vegetable salad, drained and coarsely chopped
• 1 dash black pepper
• 1 dash cayenne pepper
• 1 dash paprika
• 6 (4 ounce) fillets cod fillets

Directions

1. Heat butter and olive oil in a large skillet over medium heat. Cook and stir onions and garlic until onions are slightly tender, being careful not to burn the garlic. Add tomato sauce and cherry tomatoes, and bring to a simmer. Stir in green olives and marinated vegetables, and season with black pepper, cayenne pepper, and paprika. Cook fillets in sauce over medium heat for 5 to 8 minutes, or until easily flaked with a fork. Serve immediately.   

            

*Costa Brava*

"This dish, influenced by the cuisine of the Costa Brava region of northern Spain, marries the saltiness of olives and the sweet, tropical flavors of pineapple. Serve over a bed of rice."

Ingredients

• 1 (20 ounce) can pineapple chunks
• 10 skinless, boneless chicken breast halves
• 1 tablespoon vegetable oil
• 1 teaspoon ground cumin
• 1 teaspoon ground cinnamon
• 2 cloves garlic, minced
• 1 onions, quartered
• 1 (14.5 ounce) can stewed tomatoes
• 2 cups black olives
• 1/2 cup salsa
• 2 tablespoons cornstarch
• 2 tablespoons water
• 1 red bell pepper, thinly sliced
• salt to taste

Directions

1. Drain pineapple, reserving juice. Sprinkle with salt.
2. In a large frying pan, brown chicken in oil. Combine cumin and cinnamon, and sprinkle over chicken. Add garlic and onion; cook until onion is soft. Add reserved pineapple juice, tomatoes, olives, and salsa. Cover, and simmer 25 minutes.
3. Mix cornstarch with water; stir into pan juices. Add bell pepper, and simmer until sauce boils and thickens. Stir in pineapple chunks, and heat through.

*Gazpacho*
Gazpacho is a cold Spanish raw vegetable soup, originating in the southern region of Andalusia. Gazpacho is widely consumed throughout Spain, neighboring Portugal (where it is known as gaspacho) and parts of Latin America. Gazpacho is mostly consumed during the summer months, due to its cold temperature and acidic bite.

Gazpacho has ancient roots. There are a number of theories of its origin, including as an Arab soup of bread, olive oil, water and garlic that arrived in Spain with the Moors, or via the Romans with the addition of vinegar.  Once in Spain it became a part of Andalusian cuisine, particularly Córdoba and Seville, using stale bread, garlic, olive oil, salt, and vinegar, similar to ajoblanco.

"This is not even worth trying unless you’re going to use some killer, end-of-summer, super-sweet tomatoes. There just isn’t any substitute, so happy hunting, and I hope you find some so you give this a try."

*Montecados*

"These cookies need to cook in a very slow oven as you do not want to brown them."

Ingredients

• 2 1/3 cups melted shortening
• 5 cups all-purpose flour
• 1/2 ounce anise extract
• 1 1/4 cups white sugar
• 1/4 teaspoon ground cinnamon
• 72 blanched almonds

Directions

1. Preheat the oven to 250 degrees F(120 degrees C).
2. Combine the flour, sugar and cinnamon together. Add the melted shortening until all is mixed in well. Stir in the anise and knead for 5 minutes. Roll into 1 inch balls and place on an ungreased cookie sheet 2 inches apart. Place a blanched almond on top of each cookie and push down slightly.
3. Bake at 250 degrees F (120 degrees C) for 30 minutes. You do no want to brown the cookies. They should remain pale. Let cookies cool on cookie sheet for 30 minutes.

 *Avocado & Tuna Tapas*
"Avocado halves are filled with a tangy tuna salad in this Spanish tapa. This is a light, healthy tapa that goes best with crisp white wines and crunchy bread."    

Ingredients

• 1 (12 ounce) can solid white tuna packed in water, drained
• 1 tablespoon mayonnaise
• 3 green onions, thinly sliced, plus additional for garnish
• 1/2 red bell pepper, chopped
• 1 dash balsamic vinegar
• black pepper to taste
• 1 pinch garlic salt, or to taste
• 2 ripe avocados, halved and pitted

Directions

1. Stir together tuna, mayonnaise, green onions, red pepper, and balsamic vinegar in a bowl. Season with pepper and garlic salt, then pack the avocado halves with the tuna mixture. Garnish with reserved green onions and a dash of black pepper before serving.

         

*Beef Tenderloin Asturia*
"Pan seared beef tenderloin steaks are bathed in a delicious blue cheese-white wine sauce in this delicious, Spanish main dish."

Ingredients

• 1/4 cup olive oil
• 4 (6 ounce) beef tenderloin steaks
• salt and pepper to taste
• 1 small onion, minced
• 1 tablespoon paprika
• 1/4 cup dry white wine
• 1/2 cup beef broth
• 4 ounces Spanish blue cheese, such as Cabrales or Valdeon
• 2 tablespoons chopped parsley

Directions

1. Heat olive oil in a large skillet over medium-high heat until smoking. Season steaks to taste with salt and pepper, then sear on both sides in hot oil. Reduce heat to medium and continue cooking until steaks reach desired doneness, about 6 minutes for medium-rare. Remove steaks from skillet and keep warm.
2. Stir in minced onion and cook until softened and translucent, about 5 minutes. Season with paprika and cook for an additional minute. Increase heat to medium-high, then pour in wine. Simmer until the wine has reduced by half, then add the beef broth, return to a simmer, and cook for 2 minutes. Stir in the crumbled blue cheese until just melted.
3. To serve, pour the sauce over the steaks and sprinkle with chopped parsley.               

*Escabeche*
"Chicken gizzards cooked and marinated in a vinaigrette seasoned with onion, bell pepper, garlic and pimento-stuffed olives. Served chilled."

Ingredients

• 2 pounds chicken gizzards
• 1 large onion, diced
• 1 large green bell pepper, diced
• 1 medium head garlic, chopped
• 1 1/2 cups white wine vinegar
• 1 cup corn oil
• 3 bay leaves
• 2 tablespoons black peppercorns
• 1/2 cup pimento-stuffed green olives
• salt to taste

Directions

1. Place chicken gizzards in a large saucepan and pour in enough water to cover. Simmer over low heat until tender, approximately 30 minutes.
2. While gizzards are simmering, mix together onion, bell pepper, garlic, vinegar, oil, bay leaves, olives, and peppercorns in a large bowl. When ready, drain gizzards and mix into bowl. Season with salt to taste and marinate at least an hour in refrigerator.               

*Tortilla Espanola*
"This classic potato and onion 'omelet' is eaten all over Spain. This version includes roasted red peppers and Spanish serrano ham. Since it's served at room temperature, this delicious starter can be made well in advance of your guest's arrival."       

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

Directions

1. Heat 1/2 cup olive oil in a large skillet over medium-low heat. Add half of the potato slices, and cook, stirring occasionally, until just tender, 15 to 20 minutes. When done, remove potatoes to a large bowl, leaving oil in the skillet. Cook the remaining potatoes in the oil until tender, then add to the bowl, leaving oil in the skillet. Gently toss 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 eggs in a large bowl until smooth. Stir in cooled onions, roasted peppers, and serrano ham. Gently fold in cooked potatoes.
4. Heat the skillet with the reserved oil over low heat. Pour in the egg mixture, and gently cook until the sides have started to set and the bottom has turned golden brown, 8 to 10 minutes. Loosen the tortilla with a spatula if needed, then carefully slide onto a large plate. Turn the skillet upside down and place onto the uncooked side of the tortilla. Turn the skillet right-side-up, and remove the plate. Return the skillet to the stove, and continue cooking until the tortilla has set in the center, about 4 minutes.
5. Slide the tortilla onto a serving plate and allow to cool to room temperature. Cut into six wedges and sprinkle with parsley to serve.

         
*Savory Empanadas*
"Small pockets of dough filled with ham, onion, tomatoes, parsley, and hard-boiled eggs. These are as tasty as they are easy and impressive. They make great appetizers!"

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, chopped
• 2 small tomatoes - peeled, seeded and chopped
• 4 ounces diced cooked ham
• 2 hard-cooked eggs, chopped
• 1 1/2 tablespoons chopped fresh parsley
• salt and pepper to taste
• 1 (10 ounce) can refrigerated pizza crust dough

Directions

1. Heat the oil in a large skillet over medium-high heat. Add the onions, and saute until tender. Pour in the tomatoes, and cook for a minute, then stir in the ham and heat through. Remove from the heat, and mix in the eggs and parsley. Allow to cool for at least 5 minutes.
2. Preheat the oven to 425 degrees F (220 degrees C). Unroll the can of pizza dough on a clean surface, and stretch or roll into a 14x10 inch rectangle. Cut into twelve 3 inch squares.
3. Place equal amounts of the filling into the centers of the squares. Brush the edges lightly with water. Fold in halves to form a triangle, pressing the edges to seal. Place on a greased cookie sheet and prick with a fork.
4. Bake for 8 to 10 minutes in the preheated oven, until golden brown. Let stand 5 minutes before serving.

*Fried Padrones Peppers*

"Padrones are small green peppers, native to Spain, but occasionally available in American farmer's markets. The season is short, and in just a few weeks they disappear, like some mysterious, charismatic visitor, leaving just as things are heating up. They tell you they'll see you next year, but that doesn't help the melancholy as you mope over to the jalapenos.
In addition to their complex, bitter-sweet flavor, the usually mild padrones are the world's most exciting pepper to eat. This is due to a fascinating genetic oddity - one out of every dozen or so peppers is really spicy!"

*Spanish Slaw*

"Colorful and tangy, this coleslaw adds some zip to an ordinary meal. Try it and see if it doesn't perk up your next meal."

Ingredients

• 3 cups shredded cabbage
• 1/4 cup chopped green pepper
• 1/3 cup vinegar
• 3 tablespoons vegetable oil
• 4 teaspoons sugar
• 1 tablespoon diced pimientos
• 1 teaspoon grated onion
• 1 teaspoon celery salt
• 1/2 teaspoon ground mustard
• 1/4 teaspoon salt
• 1/4 teaspoon pepper

Directions

1. In a bowl, combine cabbage and green pepper. In a jar with tight-fitting lid, combine remaining ingredients; shake well. Pour over cabbage mixture just before serving; toss to coat. Serve with a slotted spoon.

*Guisado de Puerco con Tomatillos*

(Pork Stew in Green Salsa)

"This is a delicious, not too spicy, authentic Spanish pork stew that is easy to make and a recipe that everyone in your family will enjoy. Serve with Spanish rice and warm tortillas."

Ingredients

• 1/2 cup all-purpose flour
• 1 teaspoon salt
• 1 tablespoon ground black pepper
• 1/2 teaspoon ground cumin
• 1 (3 pound) boneless pork shoulder roast, trimmed of excess fat and cut into 1-inch cubes
• 2 tablespoons olive oil, or more if needed
• 1 large onion, chopped
• 3 cloves garlic, minced
• 2 cups chopped fresh tomatillos
• 1 (7 ounce) can diced green chiles, drained
• 2 fresh jalapeno peppers, seeded and chopped
• 2 teaspoons dried marjoram
• 1/2 cup chopped fresh cilantro
• 1 cup water
• 1 pinch salt, or to taste (optional)
• 2 tablespoons sour cream, divided
• 6 sprigs cilantro

Directions

1. Stir together the flour, 1 teaspoon salt, pepper, and cumin in a large bowl. Place the cubed pork into the mixture, and stir well to coat the meat with the seasonings.
2. Heat the olive oil in a large, heavy pan or Dutch oven over medium-high heat until the oil shimmers. Working in batches if necessary, place the meat into the hot pan in a single layer. Pan-fry the pork until brown on all sides, about 15 minutes. Remove the pork to a bowl, and cover to keep warm.
3. Cook and stir the onion in the hot pan over medium heat, adding more olive oil if necessary, until the onion is translucent and beginning to brown, about 7 minutes. Return the meat to the pan and stir in the garlic, tomatillos, chiles, marjoram, chopped cilantro, and water. Check seasoning and add 1 pinch of salt to taste, if needed. Cover and simmer over low heat, stirring occasionally, until the meat is tender, about 1 hour. Skim excess fat off the stew before serving in bowls, garnished with a dollop of sour cream and a cilantro sprig on each bowl.