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Cooking, Recipe and Food Blog

Garlic Prawns

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This garlic prawns recipe is inspired by a Spanish dish. Instead of frying the shrimp in one go, the original version calls for several heatproof dishes. The oil, butter, garlic, chili and prawns are divided onto the dishes and cooked in them. I love using fresh shrimp for this dish and I make sure that they aren’t overcooked, so that the delicate sweetness of the shrimps are retained.

 

Serves 6

Ingredients:

1 1/2 cups oil

90g butter

12 cloves garlic, peeled and crushed

3 small red chili, seeded and finely chopped

30 pieces large king prawns, shelled and deveined but tails kept intact

French bread for serving

 

Heat the oil in a large frying pan. Add the butter. Once it is hot, put the garlic and chili in the oil. Fry the shrimps in the hot oil for 2-3 minutes or until they turn pink. Transfer the shrimp to a serving platter and spoon some oil, garlic and chili along with it. Serve with French bread.

 

Photo Courtesy Of:  Newtown grafitti

 

The Delicious Tastes of Spain: Foods to Try on Your Next Holiday

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One of the best things about visiting Spain is the chance to enjoy some of its glorious local food. There are excellent restaurants, eateries and food markets all throughout the country where you can sample some uniquely Spanish delicacies.

Spanish cuisine reflects the traditional maritime roots of the country, and frequently includes fresh and flavourful seafood. The Mediterranean influences on the cuisine of Spain mean that food here is wholesome, fresh and very healthy.

If you want to taste truly authentic Spanish food at a cheaper price, try venturing away from the tourist areas and find a restaurant where locals dine. You might find that reading the Spanish menu is challenging but the meal will be very much worth it! [Read more…]

Ensaladilla Rusa

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Ensaladilla rusa or Spanish potato salad is common in tapas bars. It is a delicious appetizer or side dish with a mix of flavors. The capers and anchovy-stuffed olives add an interesting bite of saltiness.  Eat it alongside ham, chicken or other meats.  This yummy recipe is great for sharing during parties and other gatherings.

 

Serves 4

Ingredients:

3 medium sized potatoes

1 large carrot, diced

5 tablespoons shelled green peas

2/3 cup green beans

1/2 medium onion, chopped

1 small red bell pepper, sliced into strips

4 cocktail gherkins, sliced

2 tablespoons baby capers

12 anchovy-stuffed olives

2 hard-boiled eggs, sliced thinly

1 teaspoon chopped fresh parsley

2/3 cup mayonnaise

1 tablespoon lemon juice

1 teaspoon Dijon mustard

Freshly ground black pepper, to taste

Sliced red bell pepper for garnish

 

Fill half of a small pot with lightly salted water. Place it over high heat. Add the potatoes and carrots. Bring it to a boil. Reduce the heat to low and let it simmer for 6-8 minutes or until the vegetables are almost tender. Add the peas. Cook it for 2-3 minutes or until soft. Drain the vegetables well.

Place the vegetables to a medium sized bowl. Add the onions, bell pepper, gherkins, capers, and egg.

Combine the mayonnaise, lemon juice and mustard in a small bowl. Mix well. Add this mixture into the bowl with vegetables. Sprinkle it with chopped parsley. Gently toss until the vegetables are coated with the dressing. Season it with ground black pepper. Add some salt if desired. Refrigerate for at least an hour.

Transfer the ensaladilla to individual bowls or shape it as desired. Garnish with red bell peppers and stuffed olives. Serve chilled or at room temperature.

 

Photo Courtesy Of:  clubthermomix

 

 

Patatas Bravas

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Patatas bravas is a tasty Spanish tapas that is easy to prepare. It is best eaten with a ham and a cheese platter and an ice cold pitcher of sangria.

 

Serves 4

Ingredients:

3 tablespoons of olive oil

4 large potatoes, peeled, and cut to 1-inch cubes

2 tablespoons minced onion

4 cloves garlic, minced

Salt and freshly ground black pepper

1 1/2 tablespoons Spanish paprika

1/4 teaspoon Tabasco Sauce

1/4 teaspoon ground thyme

1/2 cup ketchup

1/2 cup mayonnaise

Chopped parsley for garnish

1 cup olive oil, for frying

 

First, prepare the sauce by heating 3 tablespoons of olive oil in a medium sized saucepan over medium heat. Sauté the garlic for 1-2 minutes or until slightly brown. Add the onions and cook them for 2-3 minutes or until they are soft. Remove from heat. Add the paprika, Tabasco sauce and thyme. Season it with salt and pepper. Transfer it to a small bowl. Stir in the mayonnaise and ketchup. Mix well and set aside.

Heat 1 cup of oil in a frying pan over medium heat. While waiting for it to be ready, you may season the potatoes with salt and pepper. Fry the potatoes in batches for 3-5 minutes or until they are golden brown and crisp. Transfer the cooked potatoes to a plate lined with paper towels or colander to drain the excess oil.

Place the potatoes on a bowl or serving plate and top it with the prepared sauce sprinkle it with chopped parsley and serve warm.

 

Photo Courtesy Of:  Raelene G

Chicken and Chorizo Paella

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Chicken and chorizo paella is an easy to prepare  recipe that you will surely love. Cooking the rice is a bit tricky so I make sure that there is enough liquid, feel free to add more if needed.

I like the semi-burnt rice at the bottom of the pan, so I try to use non-stick pans so that the rice can still be eaten.

 

Ingredients:

2 cups chicken stock

1/2 cup dry white wine

1 pinch saffron threads

1 tablespoon olive oil

2 chorizo sausages, thinly sliced

600g chicken thigh fillets, cut into 2cm cubes

4 garlic cloves, sliced

1 red onion, finely chopped

1 red capsicum, seeded and sliced thinly

2 ripe tomatoes, seeded and finely chopped

2 teaspoons sweet paprika

1 cup Arborio or Calrose rice

1 cup fresh or frozen peas

Chopped spring onions for serving

Lemon wedges for serving

 

Place the wine, saffron and chicken stock in a small saucepan over medium heat. Let it simmer for 4-5 minutes. Remove it from the heat just before it boils. Set it aside.

Heat the olive oil in a large frying pan or paella pan over medium heat. Fry the chorizo for 2-4 minutes until they are golden brown. Turn them at least once. Transfer the cooked chorizo to a plate.

In the same pan, fry the chicken in batches for another 2-4 minutes per side until they are lightly browned. Place the cooked chicken on a plate and set them aside. Keep warm.

After, sauté the garlic, onions and capsicum in the pan for 5 minutes or until the onions and capsicums are soft. Add the paprika and tomatoes. Cook them for 2-3 minutes until soft and the mixture becomes fragrant.

Place the fried chorizo and chicken in the pan. Add the rice and pour in the chicken stock and wine mixture. Set the heat to high and bring it to a boil. Reduce the heat to low and cook the rice for another 12-15 minutes until the liquid is absorbed and the rice is tender. Add more stock if needed.

Shortly before it is cooked, top the rice with peas and cover the paella. Cook it for another 2 minutes. Remove from heat and sprinkle with spring onions. Serve immediately with lemon wedges.

 

Photo Courtesy Of:  mariko

Paella Valenciana

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Paella

Before I began writing this recipe, I decided to look for other Paella recipes to check on different variations. The first link I opened was what they call the “authentic” way of cooking paella. I was surprised that rabbit’s meat was one of the ingredients.  Another thing I learned was the secret to good paella is the type of rice used. Chefs prefer Bomba rice, although the Arborio variety is a good alternative as well. This is because this type of rice absorbs a lot of liquid without getting soggy.

I personally prefer seafood or squid ink paella. Here’s a recipe I hope you will enjoy preparing.

Vamos a comer!

Ingredients for the rice:

1/4 cup olive or vegetable oil

1 big head garlic, crushed

4 cups bomba rice

1/4 teaspoon powdered saffron

1/4 teaspoon turmeric

Ingredients for the broth:

6 cups water

1 onion, quartered

1 tablespoon rock salt

1 teaspoon pepper

1/2 kilo medium sized crabs

1/4 kilo prawns or shrimps, unpeeled

1/4 kilo squids, remove ink sacs

1/2 kilo mussels or clams

Ingredients for the garnish:

2 green and red bell peppers, pitted and sliced lengthwise

4 hard-boiled eggs, quartered

1/2 cup olive or vegetable oil

1 cup white onion, chopped

1/4 cup crushed garlic

250 grams chorizo de bilbao, sliced

1 kilo chicken parts

2/3 cup tomato  paste

1/2 cup crab fat

Prepare the rice by heating the oil. Add garlic and cook until light brown. Mix in the rice and make sure that it is coated in oil. Set aside.

Next, boil water and season with salt and pepper.  Add crabs until cooked or when the shells have changed colour. Remove the crab and set aside the broth.  Once the crab is cool, remove the upper shell, crack the claws and cut the bodies into four parts.

In the same broth, half cook the shrimp and set aside. Do the same for the squid and mussels/clams. Cook until shells open. Drain and set the broth aside.

Heat paella pan; pour olive oil and sauté the garlic. When the garlic starts dancing, add the onions and bell peppers. Cook until soft. Add the chorizo and stir for three minutes. Mix the chicken parts, and cook until light brown. Add tomato paste and crab fat. Stir in rice and then pour the broth. Mix in turmeric and saffron. Wait for it to boil. Cover and simmer for 20 minutes.

Once the rice is cooked (soft and the water has been absorbed), top with prawns, crabs, mussels and bell peppers

Bake at 450°F or 225°C for 10 minutes.

Before serving, top with lemon wedges and hard-boiled egg. Serves 12-15.

*If an oven is unavailable, put fire to high after 20 minutes with the crabs, etc. on top. Cover and cook for five minutes more.

Photo Courtesy of: Kate. Check out more pictures of lovely Paella dishes.