Spanish style shrimp
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Thaw the shrimp, if necessary.
Mix all the spices in a bowl.
Heat olive oil in a pan over medium heat and cook the garlic cut in half, 2 minutes. Remove from pan.
In the same pan, add the shrimp sprinkled with salt and pepper and cook over high heat for 1-2 minutes on both sides.
Then add the spices, cooked garlic and half the amount of parsley. Cook for another 30 seconds, add salt and pepper if needed, then remove from heat.
At the end, sprinkle chopped parsley on top.
10 traditional Spanish dishes that you should try
Spanish cuisine has grown considerably in recent years, becoming one of the most important in the world, thanks to innovative geniuses such as Ferran Adrià and the Roca brothers. However, typical Spanish dishes consist of recipes dating back hundreds of years, and are based on the use of fresh, local and seasonal products.
Each region of Spain has its own dishes typical of the area and unique flavors, so do not hesitate to try every specialty that this country has to offer. To make things easier, today we find out the most traditional dishes of Spanish cuisine:
Paella is probably the most famous Spanish dish, with endless varieties and versions created over the years. This dish cooked from rice comes from Valencian Community, where it is traditionally prepared with rabbit meat, chicken and sometimes even snails. It is cooked on coals hot in a kind of special pan called paellera and, if well cooked, forms the tastiest part of a paella- socarrat, fried and crispy rice that is burnt on the edge paellerei.
2. Madrid stew
Typical food of the Spanish capital, Madrid, was originally consumed by the working class to make the cold winters inside the country a little more bearable. This so-called "Madrid stew" often contains chickpeas, winter vegetables, pork, bacon and sausages. The traditional and correct way to serve this stew is to first drink the juice strained from the soup in the first way, and then the rest of the ingredients in the second way.
3. Asturian stew
As the name suggests, this dish was born in Asturias, a region in northern Spain. It is a stew similar to cooked from Madrid, but the main ingredient is beans, a type of white bean cooked for many hours with other ingredients such as pork, bacon, black pudding, obtaining a red stew, perfect for long and cold days.
4. Gazpacho and Salmorejo
Away from the cold winters in the north, these two cold soups made from raw vegetables were born in hot summers in Andalusia. The most popular, gazpacho, it is made with tomatoes, cucumbers, peppers, onions and vinegar. Salmorejo, typical of Cordoba, has a thicker texture and is made from garlic, tomatoes, olive oil and old bread crumbs, and is usually served with small pieces of Spanish ham, hard-boiled egg and toasted bread croutons.
5. Spanish potato omelette (Potato tortilla)
The queen of Spanish cuisine is definitely potato tortilla, consumed all over the country and adapted to all tastes. The perfect example of the simplicity and refinement of Spanish cuisine, is simply to fry the potatoes, mix them with beaten egg and onion and cook the mixture until the eggs coagulate. The final texture can be more or less juicy, depending on consumer preferences. Potato omelette is the most common dish, with or without fried onions, but there are also versions with chorizo, zucchini or any other ingredient.
6. Octopus at the Fair
While the octopus is not necessarily at the top of your list of favorite foods, it appears as a delicacy in many menus in northern Spain. Also called Galician octopus (Galician style octopus), this The dish is typical of the Galicia area, an Atlantic region famous for its incredible seafood. The octopus is boiled and served in thin slices, with a little olive oil, large salt and paprika. The texture is soft and sumptuous, not at all what you would expect, and the aroma is strong but delicate. It is often accompanied by boiled potatoes.
One of the most versatile dishes in Spain, croquettes can be made from almost any ingredient, although the with Spanish ham, mushrooms and hake are the three most common types. It is a kind of thick bechamel sauce, mixed with onions and your favorite ingredient, from which small balls are formed, which put in breadcrumbs and fry. The croquettes are wonderful as an appetizer, shared with your loved ones, and we encourage you to try all the flavors you can find.
This dish of humble origin is a wonderful example of taking advantage of leftover food because the main ingredient is old, dry bread. This bread is crushed and cooked with different ingredients, such as meat, sausages or vegetables. The word "crumb" means crumbs! Traditionally, it is eaten by poor farmers for breakfast, for high energy intake, although it is currently served at lunch. The most famous variants are those from Extremadura, Extremaduran crumbs and from Castile-La Mancha, migas manchegas, although this dish is found almost all over the country.
To try this dish, you will need to you are in Catalonia between January and March, which is the season in which the main ingredient, calçot, a kind of leek-like onion, reaches maturity. Calçot it is grilled, cleaned and eaten standing up. You can also eat it with sauce romesco, a sauce made with nuts and peppers nyora. This dish is typical of the Cataluña area and is consumed at parties, festivals and other special occasions.
10. Crumpled potatoes
Canary Islands cuisine it has unique characteristics that differentiate it from continental Spanish gastronomy. The star dishes are, sothe so-called "crumpled potatoes" with spicy sauce mojo picón. It consists of fresh boiled potatoes, a kind of potato found only on the islands, with a lot of salt, so that once cooked, a salt crust forms on their skin, which are served with a spicy, red pepper sauce, so-called mojo. For a less peppery version, order the potatoes with mojo green, made with herbs.
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1. Heat the oil in a medium thick-bottomed pan, add the onion, garlic and seasoning until the onion softens and becomes glassy. Add the rice, stir to dress in oil. Put the chicken concentrate and let it boil over low heat, well covered, for 10 minutes. Remove from the heat and cover for 10 minutes until the rice absorbs all the liquid. Loosen the rice with a fork and transfer it to a bowl.
2. Saute the veal in a hot pan until it turns brown.
3. Mix veal, tomatoes, raisins, pistachios, broth and greens with rice.
4. Cut the caps of the peppers, remove the stalks and seeds. Place them in a tray lightly greased with oil, fill the peppers with the mixture above and put the lids back on.
5. Bake the peppers, uncovered, at 180 degrees C for 35 minutes or until softened and lightly browned. When they are ready, brush them with olive oil.
The recipe for stuffed peppers in Spanish style was proposed by Adriana Nicoleta on the culinary forum.
How to make Spanish tapas at home
If you ever arrive in Spain, you will definitely love exotic foods. Some especially. Tapas, a snack served in bars, along with an alcoholic or non-alcoholic beverage, beer or sangria. There is even a saying among Spaniards: tapas, a dinner served with a drink. But tapas is not just for dinner. It is for anytime you want a snack. It is a great way to discover Spanish culture, to discover unparalleled tastes. In addition, tapas are about sharing food with others and here's a good opportunity to converse in Spanish. Even if you don't know it, you will understand everything that is said around you. Long live the soap opera!
It is not necessarily a traditional food, you will not find it in all regions. Legend has it that it was invented by mistake in Andalusia. The owners of the bars and taverns used ham, bread or chorizo to cover the mouths of wine or beer glasses, so that flies would not enter them. In the meantime, they have realized that these can become excellent snacks for customers and an extra profit for them. So they started experimenting with all kinds of ingredients and specialized in snacks that go perfectly with beer.
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Tapas, the small sandwiches that are eaten by hand, wine or not accompanied (depending on customer preferences) by salads of vegetables, nuts or patatas bravas (french fries served with various sauces). Most of the times cold, these consist of bruschettas, mini tarts, mini burgers, Spanish omelette, shrimp, breaded squid, stuffed kapia peppers.
HAM AND CHORIZO - Tapas with ham and chorizo
Two of the traditional Spanish ingredients. This is the simplest tapas you can make.
The glade urges you to enjoy every moment because life is.
What you need: Take a plate and decorate it as you like with ham bruschettas, raw smoked meat, salami, chorizo sausage, red onion rings and some green olives. Serve with beer or red wine.
TAPAS WITH EGGPLANT AND FETA CHEESE
What you need: slices of toast, olive oil, 1 eggplant, feta cheese, a few thyme leaves, oil for frying, salt and pepper.
How to prepare: Cut the eggplant into thin slices. Put a few drops of oil in a pan and fry the eggplant slices. Remove slices on a napkin and let the oil absorb. Meanwhile, with the help of a small fruit, crush the feta, mix it with thyme and olive oil. Take a tablespoon of this mixture, place on a slice of eggplant and roll. You will get some eggplant rolls filled with feta cheese that you will catch with a toothpick, which you will stick in a slice of toast. Serve with sangria.
First we prepare the vegetables. We cut the washed vegetables into strips or wheels. Bake them one by one on the grill pan over medium heat, on both sides. Arrange them on a plate and stop them with the prepared sauce. To prepare the sauce, all you have to do is mix all the mentioned ingredients.
For the preparation of shrimp, if they are frozen, you must know that the duration will be short, as frozen shrimp are already heat-processed. We will first put the shrimp in cold water to remove the ice. We will pour olive oil on the grill pan. We'll put shrimp. We will mix them periodically (for 3 minutes).
Also here we will put the crushed garlic. Saute for another 2 minutes, then add the lemon juice and soy sauce. Add the paprika, salt and pepper to taste and mix so that the ingredients cover the shrimp. That's all. Shrimp prepared in this way are served with previously prepared vegetables.
Alexandru Nita recipe: Greek style shrimp with red sauce and feta cheese
Heat the oven to 180 degrees Celsius, then heat the pan with oil, cut the onion into small pieces and grind the garlic and add it to the pan. While they are cooking, clean the shrimp, then add wine over the garlic and onion that stays for 2 minutes, then add the tomatoes with sugar, salt, pepper, basil, rosemary and leave for about 15 minutes on low heat.
During this time, finish cleaning the shrimp with the squid, and cut the feta cheese into cubes, all these ingredients are placed in a medium deep tray and left in the oven for approx. 20 min, together with 5 bay leaves. Cut the bread into a stick and grease it with olive oil, dried oregano, then bake for 7 minutes. As a decoration, use 1 bay leaf and finely chopped parsley.
You can watch the most delicious moments on masterchef.protv.ro, and you can find the full show on Voyo.ro.
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The first time I went garides saganaki & icircn Corfu. There are countless recipes for saganaki, I've heard of at least 4, slightly different. The one below is the easiest to prepare at home, in my opinion, and it was told to me by an old and overly friendly waiter named Petros. For 4 people, you need 500 grams of shelled shrimp, a good white wine, a few cloves of garlic and tomato sauce, and some basil. shrimp If you have fresh shrimp, they should be scalded for 10 minutes. Then it is cleaned of the head and feet, as well as the intestine (the black thread on the back), then they must be washed. If you do not have fresh shrimp, you can buy from hypermarkets. Pay attention to the size, you must choose from the largest, not from the very small. If you take them from the hypermarket, they are ready to be peeled and preferred, so you don't have to scald them anymore. In general, when they are pink, they are already preferred. Fresh, they have an unfriendly color, gray & dark - green. Returning to our recipe, peeled shrimp are washed and drained. Then fry in a little extra virgin olive oil.click on the pictures to enlarge)
When they start to become more opaque and tighten like rings, we put a glass (200 ml) of white wine. Use a good wine, which you like to drink. Then put 2 tablespoons of broth, basil (do not scratch) and sliced garlic cloves. Depending on the taste, you can add salt.
Bring to the boil and reduce the sauce. When there is about half of what was left at the beginning, it is put on the plate. They are very good with very fresh white skin and a thicker skin.
A satisfying, fast and tasty Spanish-style dinner!
Vegetable omelette. Here's a quick and easy vegetable omelette recipe - the healthy option for a family dinner. An original combination of colors and tastes!
-150 gr of ham or any boiled salami
-1 small zucchini or 1 zucchini
-1 green bell peppers
-1 red bell pepper
-3 medium potatoes or 6 small potatoes
METHOD OF PREPARATION:
1.Wash the vegetables, peel them and cut them: medium-sized potatoes and zucchini, and small pieces of pepper and onion.
2.Cut the ham or salami into pieces.
3. Heat the oil in 2 pans. In one add the potatoes and fry for 10 minutes, and in the second put the onion and fry until golden brown.
4.Then add the peppers to the onion pan and fry the vegetables for 2 minutes. Next, green peas and ham, cook everything for another 2-3 minutes.
5. Add zucchini to the pan with the potatoes.
6. Season the mixtures in both pans with salt and pepper only after the ingredients are ready.
7. Transfer the potatoes and vegetables with ham to a sieve, draining all the excess oil.
8. Beat the eggs with a fork, add salt and pepper to taste, and mix.
9. Incorporate the vegetables in 2-3 parts, mixing well after each one.
10.Take a pan with a diameter of 24 cm, add a little oil, grease the walls.
11.Pour the egg mixture into the pan, stir a little and level. Cook the omelet under the lid, over medium heat, for about 15 minutes.
12. In 10 minutes, run the spatula over the edge of the omelet, cover the pan with a flat plate and turn the omelet over. Transfer it to the pan again and cook for another 5 minutes under the lid.
A really good-looking omelette and, without a doubt, very tasty. You can prepare it in the oven, then it will be even easier, because you will not need to turn it.
Spanish style mesh eggs
When it comes to delicious food, Spaniards are renowned chefs! You do not believe? Prepare these mesh eggs in Spanish style and you will be convinced!
150 g c & acircrnaţi chorizo (or other c & acircrnaţi)
250 g smaller potatoes
2 cups tomato sauce with chili
1 tablespoon olive oil
1 bunch parsley
Method of preparation
Boil the potatoes in salted water, let them drain, then cut them into slightly thicker slices.
Heat the olive oil and add the chorizo slices or whatever you have. Cook for about 5 minutes.
Then add the chili tomato sauce, then the potato slices. Leave another 2 minutes.
Pour everything into a heat-resistant dish.
Break the 4 eggs over the above composition, carefully, so that they remain whole.
Cover with foil and bake for 10-15 minutes, until the eggs are ready, but have a soft yolk.