Spanish Traditional Meals Paella & Tapas Barcelona
• Xató (Catalonian Salad with Green and Romesco) • Bacon and Date Appetizer • Stock (Fumet) Home Made. • Paella • Tortilla Española - Spanish Potato and Onion Omelette • Crema Catalana or Catalan Cream
www.espaiboisa.com
Bacon and Date Appetizer
Ingredients (8 ounce) package pitted dates 4 ounces almonds 1 pound sliced bacon
Directions Preheat the broiler. Slit dates. Place one almond inside each date. Wrap dates with bacon, using toothpicks to hold them together. Broil 10 minutes, or until bacon is evenly brown and crisp.
www.espaiboisa.com
Xató (Catalonian Salad with Green and Romesco)
Xató is a sauce made with almonds, hazelnuts, breadcrumbs, vinegar, garlic, olive oil, salt, and the nyora pper. Xató is often served with an endive salad prepared with anchovy, tuna and codfish. It is associated with the ceremony of tapping the wine barrels (aixetonament) – the fitting of a tap to allow the flow of wine.
Ingredients: (4 people):
One curled endive Black olives Arbequina Olive 300grs of desalted codfish in strips 200gr of tuna fish 8 anchovies in olive oil and some salt
For the sauce:
50 grs of toasted almonds 50 grs of toasted hazelnuts the meat of 3 ñora peppers 4 garlic cloves, salt 3 tomatoes a small shot of vinegar extra virgin olive oil.
Recipe:
Get the tap water. Dry and place inside a bowl. Pour some extra virgin olive oil and salt and mix well. Add some olives, the cod (it’s very important that you squeeze all its water pressing with kitchen paper). Place the anchovies on top. Prepare the sauce: Peel the hazelnuts and almonds and place inside a blender add the ñoras’ meat (ñoras have to be hidrated one hour ago with warm water, then opened and taken their meat with a spoon) the peeled tomatoes, and the garlics and blend. Once you a very thick paste add the olive oil and vinegar slowly while stirring and emulsifying the sauce. When it is not a paste anymore, try it and add salt to it. Pour the sauce over the salad and serve.
www.espaiboisa.com
Paella
Ingredients: • Green pepper, finely chopped • Red pepper, finely chopped • Onion, finely chopped • Sepia • Grated tomato • Picada: Melsa, garlic, parsley and almonds. • Bomba rice • Fumet seafood. • Mussels • Clams • Shrimps • Virgin Olive Oil • (Depend of the region and season you can add or change ingredients)
Preparation: In the pan, put oil and add green pepper, red onion. Allow browning about 10 minutes. Add the cuttlefish, and let brown about 20 minutes more. Add the grated tomatoes, cook for 10 minutes. Add the “Picada” Melsa, garlic, parsley and almonds. Brown about 5 minutes. Add rice, stir and fry about 3 minutes, and pour the fish stock of seafood. Do not touch but the paella. When the rice is before "al dente" add the mussels, clams and prawns. Cook about 10 minutes more. Turn off heat, cover the pan and let stand 15-20 minutes.
www.espaiboisa.com
Stock (Fumet)
Ingredients • 3 tablespoons olive oil • 2 bunches celery, chopped • 1 onion, finely chopped • Salt and pepper • 3 liters of water • Fish bones • Gambas Heads, and body • And if you have more seafood, better ... kind mussels, clams, crayfish etc.
Preparation: In a saucepan heat the oil to, when hot sauté all the vegetables. When tender, about 10 minutes, add fish, shellfish and water to cover. Boil about 30 minutes, turn off heat and let infuse for an hour. Then all of a Chinese strain, and leave to infuse for another hour.
www.espaiboisa.com
Spanish Potato and Onion Omelette
The Tortilla Espanola is the most commonly served Pour 1-2 Tbsp of olive oil into a small, non- dish in Spain. It is also called Tortilla de Patata. stick frying pan and heat on medium heat. (Be Bars and cafés serve it as a tapa or appetizer, but it is often served as a light dinner in Spanish homes. careful not to get the pan too hot because the Because it is easy to transport, the Spanish make oil will burn - or the tortilla will!) bocadillos or sandwiches by placing a piece When hot, stir the potato onion mixture. between two pieces of a baguette. Allow the egg to cook around the edges. Then
Ingredients: you can carefully lift up one side of the omelet 6-7 medium potatoes, peeled to check if the egg has slightly “browned.” 1 whole yellow onion The inside of the mixture should not be 5-6 large eggs completely cooked and the egg will still be 2-3 cups of olive oil for pan frying Salt to taste runny. When the mixture has browned on the bottom, Preparation: you are ready to turn it over to cook the other Cut the peeled potatoes in half lengthwise. side. Then, with the flat side on the cutting surface, Place a large dinner plate upside down over slice the potato in pieces approximately 1/8" the frying pan. With one hand on the frying pan handle and the other on top of the plate to thick. If you slice them a bit thick, don’t worry hold it steady, quickly turn the frying pan over – it will simply take a bit longer for them to and the omelet will “fall” onto the plate. cook. Place the frying pan. Let the pan warm for 30 Peel and chop the onion into 1/4" pieces. seconds or so. Now slide the omelet (which is probably still a bit runny), into the frying pan, Put potatoes and onions into a bowl and mix them together. using a spatula to catch any egg mixture that Salt the mixture. runs out. Use the spatula to shape the sides of Drop a single piece of potato into the oil to the omelet. Let the omelet cook for 3-4 ensure it is hot enough to fry. minutes. Turn the heat off and let the tortilla sit in the pan for 2 minutes. Carefully place the potato and onion mixture in a large, non-stick frying pan, (medium high Carefully slide the omelet onto a plate! To heat). The oil should almost cover the potatoes. serve as a main course, slice it into 6-8 pieces You may need to turn down the heat slightly, like a pie. Serve sliced French bread on the so the potatoes do not burn. side. If you are serving as an appetizer, slice a Note: If the oil is too hot, the potatoes will brown rapidly on the outside, but still be raw baguette into pieces about ½ inch think. Cut on the inside. the tortilla into 1.5” squares and place a piece Leave in pan until the potatoes are cooked. on top of each slice of bread. Remove from the pan with a slotted spoon or spatula. Crack the eggs into a large mixing bowl and be whisk or fork. Pour in the potato onion mixture. Mix together with a large spoon.
www.espaiboisa.com
Crema Catalana or Catalan Cream
Crema Catalana or Catalan Cream is the Catalan name and version of the French dessert, crème brulée. In fact, many regions lay claim to the origin of the dessert. Wherever it originated, enjoy and let it dissolve in your mouth! It is a great dessert for Spring, since it is also called Crema de Sant Josep, or St. Joseph’s cream, traditionally prepared on March 19th, St. Joseph’s Day, the Spanish equivalent of Father’s Day in the USA.
Ingredients: 4 Servings • 1 cup sugar • 4 egg yolks • 1 tbsp cornstarch • 1 stick cinnamon • grated rind of 1 lemon • 2 cups milk
Preparation: This is a great dessert to make ahead of time, since it is very easy and requires 2-3 hours of refrigeration before serving. Make it the day before and leave it in the refrigerator until you are ready to serve. Then, heat the broiler, caramelize the sugar and serve! In a pot, beat together the egg yolks and 3/4 cup sugar until thoroughly blended and the mixture turns frothy. Add the cinnamon stick and grated lemon rind. Pour in the milk and cornstarch. Slowly heat the mixture, stirring constantly, just until thickened. Remove pot from heat immediately.
Tip: As soon as the mixture thickens and you feel resistance while stirring, remove the pot from the heat or the mixture may curdle or separate! The texture of the finished crema will be grainy instead of smooth and creamy as it should be. Remove the cinnamon stick and ladle the milk mixture into 4-6 ramekins (depending on size). Allow cooling, then refrigerating for at least 2-3 hours.
Before serving, preheat the broiler. Remove ramekins with the crema catalana from refrigerator and sprinkle the rest of the sugar over each ramekin. When broiler is hot, place the ramekins under the broiler on the top shelf and allow the sugar to caramelize, turning gold and brown. This may take 10 minutes or so, depending on your broiler. Remove and serve immediately. If you'd like, you can serve the crema catalana chilled, but we think it has more flavor when served warm from the broiler.
www.espaiboisa.com