SAFFRON PASTA CON QUESO SAFFRON Mark Mc Kinney who used to own De Gustibus Wine Imports calls this, “Macaroni and cheese for grown-ups.” Serves 2:

½ pound Fideó, Spanish pasta 1 cup grated cheese such as an aged Manchego or Pata de Mula pinch saffron 4 cups chicken stock ROAST SAFFRON CHICKEN 2 cups hot water This results in a moist chicken with a crisp golden-yellow skin and a wonderful Spanish aroma. There is very little prep time and it needs virtually no attention while roasting except basting once or twice. Serve with a Reserva or Place the chicken stock in a large pot, add saffron and bring to a boil. Add pasta and cook until pasta is al dente and Gran Reserva from Rioja because the dish needs the acid and oak, but will let the complex layers of flavor in an most of the liquid has been absorbed, adding hot water ½ cup at a time if necessary. Stir in cheese and serve. aged Rioja shine through. This is a great dish to serve with a wine which has seen a little oak such as a Crianza from Rioja or a white, Barrel- Fermented Rioja. 1 large Chicken, whole 4 cloves Garlic minced - or use a spoonful of the Chopped Spanish Red Garlic in jars. 1 pinch Saffron threads FIDEUÁ (VALENCIAN PASTA) 1 tsp Spanish Sea Salt This is a pasta dish that is usually cooked in a Paella pan. The pasta is cooked in an intensely flavored fish stock so 1 tbsp Spanish Sweet Pimentón (paprika) that it absorbs the flavor. The stock can be based on fish, prawns or clams. The clams give this version a briny, ½ cup Spanish Olive Oil tang I particularly like (although often I make a stock using halibut trimmings the fishmongers in the Public Market 1 Orange, quartered give to me if I ask for them early in the morning when they are cutting the fillets and steaks for the day). The shape of the pasta used in Spain, Fideó, is unique. Fideuá is always served with garlic mayonnaise (alioli). Using a mortar and pestle, crush the garlic, salt and saffron until they form a paste, incorporate the paprika, then oil. Brush this mixture over the exterior of the chicken. Place orange quarters in cavity. Roast in a Spanish terra cotta Serves 6: cazuela large enough to hold the chicken (32cm) in a very hot (450º) oven until done (40 minutes, or more). 1 lb. Steamer Clams ½ cup White wine FISH IN GARLIC SAFFRON SAUCE 1 bottle or can of clam juice This is one of those recipes I do on week nights when its my turn to cook. The results exceed the effort by a ¼ cup Spanish Olive Oil country mile. All you have to remember is to pick up fish on your way home from work. The filets of any firm fish 2 cloves Garlic, minced which will not fall apart when cooked will work. I prefer halibut, but I have even done this recipe with salmon. 1 Onion, chopped 1 tbsp Spanish Pimentón (Paprika) Serves 2: 6 Piquilllo Peppers 1 large Tomato, grated (cut tomato in half, shake out seeds and grate, discarding skin) ¼ cup Olive oil 1 pinch Saffron 4 Cloves garlic 1 lb Fideó, Spanish Pasta 2 Firm filets of a white fish which will not fall apart when cooked 4 tbls Flour for dusting Steam clams in white wine until they open. Drain, reserving juice . Meanwhile, in a paella pan, saute the onion pinch Saffron in the olive oil until limp, add garlic and continue cooking until soft. Stir in paprika, add tomatoes and saffron. ½ cup White wine Cook for a minute and add reserved clam juice and piquillos. Remove from heat and puree this mixture in a food 1 tbsp Parsley for garnish processor. Measure the resulting puree adding the bottled clam juice and water to make 6 cups. Pour into paella pan and bring to a boil, add the pasta noodles. Cook until liquid is absorbed 12-15 minutes. Place reserved While oven is heating to 350º, heat oil in a cazuela until haze forms. Brown garlic being careful it does not burn; clams on top. Wine: Fideuá pairs well with a lighter Spanish red from Rioja, a dry rosé from Navarra but be sure it is golden brown as that will be the essential flavor in the sauce. Remove to mortar, add saffron and or a white Verdejo from Rueda. use pestle to grind to paste while the fish browns. Dust fish with flour, shaking off excess. Fry in the same oil that the garlic was cooked in, turning when browned. PURCHASING PAELLERAS & CAZUELAS BY MAIL: When browned on both sides, remove to platter. The Spanish Table carries saffron from La Mancha and genuine “La Ideal Brand” Paelleras from Valencia, Spain in all sizes from single serving to giants serving 200 persons. We import Valencia Paella Rice including Bomba rice, a very Deglaze cazuela with the wine then add garlic-saffron paste from mortar. absorbent species of short-grain rice favored by Spanish gourmets and Fideó pasta. Beans, lentils & peppers from Navarra. Saffron from La Mancha. We stock smoked paprika from La Vera, Spain. Olivada from Aragon. Return fish to cazuela and place in oven; bake for 20 minutes. Sprinkle with minced parsley and serve. Arbequina olives from Catalonia. Spanish-style Chorizo made in the USA & Jamon Serrano from Spain. Visit us at www.spanishtable.com