Tag: Spanish

Romesco

~ Sophie ~ Leave a comment

Sauce or dip? Sauce or dip?… Either way, it’s nutty, sweet, savoury and more-ish. This is the postbox red Spanish cousin of muhammara. Highly recommended with paprika crisps or roast cauliflower or a grilled pork chop.

  • 100g blanched almonds
  • Handful breadcrumbs
  • 2 red peppers
  • 2 garlic cloves
  • 1 tbsp sherry vinegar
  • 1 tsp smoked paprika
  • 50ml olive oil
  • Pinch of salt
  1. Pre-heat the grill to high
  2. Halve the peppers, remove the seeds and lay skin-side up on a baking tray. Pop the whole garlic cloves beside them
  3. Grill the peppers and garlic for 15-20 mins until the skin is blackened
  4. While the peppers blacken, toast the almonds in dry pan for 4-5 mins until golden
  5. Transfer the peppers to a bowl and cover with a plate. Leave to steam for 10 mins and then peel the skin off
  6. Peel the papery skin off the garlic cloves
  7. Put the roasted peppers, almonds, garlic, vinegar, smoked paprika, oil and salt into a bowl and blitz to a chunky paste. Add more oil if you’d like it looser

Traditional tortilla

~ Sophie ~ Leave a comment

Old school Spanish tortilla. No sweet potatoes, spinach or cheese (not that I don’t love these!) This is a classic for a reason. Feeds 6 or more as part of a tapas.

  • 600g large waxy potatoes
  • 2 onions, finely sliced in half moons
  • 4 tbsp olive oil
  • 10 eggs, whisked well
  • Salt and pepper
  1. Peel the potatoes and cut into 2mm slices. Pat the slices dry with paper towel.
  2. Heat oil in a large frying pan over a medium heat
  3. Add the onion and potatoes, turn in the oil to coat
  4. Turn the heat down to low and cook for 20-30 mins (until the potato is cooked through and the onions are meltingly soft). During cooking, turn over gently a couple of times with a fish slice or spatula
  5. Season the eggs with salt and pepper and then pour them into the pan over the potato and onion
  6. Cook over a low heat for about 20 mins, then under a medium grill for a further 10 mins so it puffs up and turns golden and the egg is set
  7. Turn out onto a board to serve at room temp

Chicken and chorizo stew

~ Sophie ~ Leave a comment

A happy marriage of Spanish flavours. Hearty, rich and contented. All you need to serve with it is a chunk of crusty bread to dip into the sauce and a large glass of red wine. Feeds 4

  • 2 tbsp olive oil
  • 8 chicken thighs (with bones or without, up to you)
  • 100g chorizo, chopped into pieces
  • 2 onions, finely chopped
  • 3 cloves garlic, minced
  • 250ml dry sherry
  • 400ml chicken stock
  • 1 tin chopped tomatoes
  • 1 tin cannellini beans, drained and rinsed
  • 1 tsp dried oregano
  • 2 tsp paprika
  • ½ tsp dried thyme
  • ½ tsp sugar
  • Salt and pepper
  1. Heat the oil in a casserole dish over high heat and brown the chicken on both sides
  2. Remove from pan, turn heat down to medium and add the chorizo
  3. Once browned, add onions and cook for 5-10 mins over low heat until cooked through
  4. Pour in the sherry and bubble, stirring to loosen the brown bits from the bottom of the pan
  5. Add the stock, tomatoes, sugar, herbs and spices.
  6. Bring to the boil and then simmer with the lid on for 20 mins. Uncover, stir in the cannellini beans and cook for further 20-30 mins until the sauce is thickened and lovely
  7. Serve with stir fried garlic spinach on the side if you want something green with it

Chicken and chorizo paella

~ Sophie ~ Leave a comment

Will fill your kitchen with the most mouthwatering aromas while it cooks, and your mouth with dancing, contrasting flavours when you eat it. Feeds a hungry 2

  • 2 chicken thigh fillets, cut into small pieces
  • 1 chorizo sausage, cut into small pieces
  • 1 onion, chopped
  • 1 red pepper, chopped
  • 1 tbsp garlic oil
  • Pinch of chilli flakes
  • Pinch of saffron
  • 2 tsp paprika
  • Handful of frozen peas
  • Handful of chopped fresh parsley
  • 150g paella rice
  • 500ml chicken stock
  • Lemon
  1. Heat the garlic oil in a deep frying pan and fry the chorizo until it starts to release its oil
  2. Add the chicken and brown in the russet-red oil
  3. Remove the meat from the pan and add the onion and red pepper
  4. Cook until softened then add the rice to the pan and stir it into the oil and veg
  5. Turn the heat up, add stock and spices
  6. Bring to the boil and simmer for 10 mins
  7. Stir the meat through the rice and cook for a further 10 mins
  8. Turn the heat off, add the peas, parsley and a squeeze of lemon
  9. Cover the pan and leave to rest for a final 5 mins. Serve immediately

Patatas bravas

~ Sophie ~ 1 Comment

Or, in other words, roast potatoes with spicy tomato sauce and a spiky garlic mayo. What’s not to like? This recipe feeds 2-6, depending what else you serve with it.

  • 500g potatoes
  • 5 tbsp olive oil
  • 1 small onion, finely chopped
  • 1 red chilli, finely chopped
  • 1 tin of chopped tomatoes
  • ½ tsp sugar
  • ½ tsp salt
  • 1 tsp smoked paprika
  • 1 tbsp sherry vinegar
  • 5 tbsp decent mayonnaise
  • 1 small clove garlic, minced
  1. Pre-heat oven to 180C fan (200C)
  2. Put 3 tbsp oil into the roasting tin and heat for 5-10 mins
  3. Cut the potatoes into roughly 2cm chunks
  4. Take the roasting tin out of the oven and toss the potatoes in the hot oil
  5. Bake for 30-45 mins until crisp and golden

Meanwhile, make the sauce

  1. Heat 2 tbsp oil in a saucepan on a low/medium heat
  2. Cook the onion for 7-10 mins until completely soft and starting to turn golden
  3. Add the chilli and stir in, cooking for another minute
  4. Then add the tomatoes, sugar, salt and smoked paprika, stir together well
  5. Bring to a bubble, then turn the heat down and simmer for about 20 mins until thick
  6. Take off the heat, add the sherry vinegar and check the seasoning
  7. To make the garlic mayo (aka Cheat’s Alioli), just stir together the mayonnaise and the garlic

Serve all the elements separately or together. I prefer to combine them in a way that makes sure the potatoes don’t go soggy, with tomato sauce on the bottom, then a pile of potatoes and a dollop of garlic mayonnaise on top. With a sprinkle of fresh chives if you want to get fancy. Eat immediately.