I think that most of us (especially on the east coast of the united states) wish that we were lying on a beach in Spain instead of dealing with a polar vortex in May! But, unfortunately, many of us are unable to travel to Spain and escape this chilly Spring. So, what can we do? Well, we can bring Spain to us!
Traditional Spanish Paella
- 1 cup chopped fresh parsley
- 1/4 cup fresh lemon juice
- 1 tablespoon olive oil
- 2 large garlic cloves, minced
- 1 cup of water
- 1 teaspoon saffron threads
- 3 (16-ounce) cans fat-free, less-sodium chicken broth
- 8 unpeeled jumbo shrimp (about 1/2 pound)
- 1 tablespoon olive oil
- 4 skinned, boned chicken thighs, cut in half
- 2 links Spanish chorizo sausage (about 6 1/2 ounces) or turkey kielbasa, cut into 1/2-inch-thick slices
- 1 (4-ounce) slice prosciutto or 33%-less-sodium ham, cut into 1-inch pieces
- 2 cups finely chopped onion
- 1 cup finely chopped red bell pepper
- 1 cup canned diced tomatoes, undrained
- 1 teaspoon sweet paprika
- 3 large garlic cloves, minced
- 3 cups uncooked Arborio rice or other short-grain rice
- 1 cup of frozen green peas
- 8 mussels, scrubbed and debearded
- 1/4 cup fresh lemon juice Lemon wedges (optional)
- To prepare the herb blend, combine the first 4 ingredients, and set aside.
- To prepare paella, combine water, saffron, and broth in a large saucepan. Bring to a simmer (do not boil). Keep warm over low heat. Peel and devein shrimp, leaving tails intact; set aside.
- Heat 1 tablespoon oil in a large paella pan or large skillet over medium-high heat. Add chicken; saute 2 minutes on each side. Remove from the pan. Add sausage and prosciutto; saute 2 minutes. Remove from the pan. Add shrimp, and saute 2 minutes. Remove from the pan. Reduce heat to medium-low. Add onion and bell pepper; saute 15 minutes, stirring occasionally. Add tomatoes, paprika, and 3 garlic cloves; cook for 5 minutes. Add rice; cook 1 minute, stirring constantly. Stir in herb blend, broth mixture, chicken, sausage mixture, and peas. Bring to a low boil; cook for 10 minutes, stirring frequently. Add mussels to the pan, nestling them into the rice mixture. Cook for 5 minutes or until shells open; discard any unopened shells. Arrange shrimp, heads down, in rice mixture, and cook for 5 minutes or until shrimp are done. Sprinkle with 1/4 cup lemon juice. Remove from heat; cover with a towel, and let stand for 10 minutes. Serve with lemon wedges, if desired.
Patatas Bravas Recipe
- 4 medium potatoes
- Olive oil (for frying, about 1-2 cups)
- ½ cup of homemade bravas sauce
- Peel 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!
- 1-liter red wine
- 1-liter lemonade
- 100ml brandy or red vermouth
- 1 peach (wedges)
- 1 orange (sliced)
- 1 lemon (sliced)
- dried orange peel or orange zest
- 5 to 8 strawberries (wedges)
- 1 orange (juice of)
- 1 lemon (juice of)
- 20g brown sugar (optional)
- 1 cinnamon stick or 1/2 tsp cinnamon powder
- fresh mint leaves
- ice cubes
- Add all your fruit to a large jug (2.5l minimum). Your lemon and orange slices, strawberries and peach wedges, and the orange peel or orange zest.
- Then add the orange and lemon juice and the brandy.
- Next, add sugar if you are going to. This step is optional. The fruit makes the sangria sweet enough, but if you have a sweet-tooth then go ahead! Stir the sugar and then add the cinnamon.
- Then pour in the rest of your liquid, first the red wine and then the lemonade. Add them slowly because your sugary concoction will make lots of bubbles!
- Lastly, add your fresh mint leaves and lots of ice.
- Serve and enjoy!