Authentic Spanish Food Spanish food and culture have been intertwined for centuries in Spain.

As we have built this site, we felt it only appropriate to pay homage to those traditions. The Spanish people love to be with one another. Enjoying food together is perhaps their primary means for sharing their lives. The typical day of the Spaniard is punctuated with opportunities to be with friends, family and meet strangers over a bite to eat.

Isabela's Gazpacho Ingredients: 2 lbs ripe tomatoes 2 cucumbers 1 small sweet onion 1/4 yellow, red, or green bell pepper (yellow is mildest) 4 slices french bread, moistened 1 1/2 t chopped purple garlic (3 cloves)

4 T olive oil 1-2 t salt (to taste) 4 T sherry vinegar Preparation Instructions: 1. Briefly plunge tomatoes in boiling water to loosen skins 2. Peel and cut tomatoes and place in food processor 3. Add moistened french bread after squeezing out excess water 4. Add chopped garlic, peppers, olive oil, Sherry vinegar, cucumbers, onion and salt(to taste) 5. Process ingredients briefly. The resulting gazpacho should be thick and not a puree Serve chilled.

Arroz con Pollo (Chicken and Rice) A traditional meal that is common throughout Spain. Easy to prepare, this delicious dish can serve a crowd. Ingredients:
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3 pounds of chicken, cut into small pieces 6 tbs. olive oil 1 union, chopped

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4 tbs. chopped garlic salt and pepper 6 tsp. chopped parsley 5 woodfire roasted piquillo peppers 1 tsp. smoked paprika

1 pinch of saffron o 3 1/2 cups of chicken broth (use chicken bouillon) o 1/2 cup dry white wine o 2 cups white rice Preparation Instructions:
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Sprinkle the chicken with salt and pepper. 2. In a large deep pan (rice will be cooked here too) heat the oil and saut the chicken until golden on all sides. 3. Remove to a warm platter. 4. Add the onion, garlic, and parsley and saut until the union is soft. 5. Add the pimentos, paprika, saffron, broth, wine salt, and pepper and bring to a boil. 6. Add the rice and cook over medium high heat, uncovered, for about 20 minutes, stirring until the rice is semi-dry but some liquid remains. 7. Bury the chicken in the rice. Cover and cook over low heat for about 20 minutes. 8. Turn the rice and the chicken over with a fork from bottom to top; cover and simmer for another 10 minutes.

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Transfer rice and chicken to a serving platter and garnish with a little parsley.

Serve with some fresh bread and a green salad.

Huevos Fritos with Potatoes and Chorizo Deep fried in olive oil, this fried egg is different from what you find in the U.S. With an unset yolk and crackly white edges, it is great with chorizo and potatoes for breakfast or any meal! Ingredients: 6 eggs (room temperature) 6 roasted piquillo peppers 1/2 cup of olive oil 4 large potatoes salt and pepper 1 small onion, sliced 5 oz. cooking chorizo 1/4 cup chopped parsley

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Preparation Instructions: 1. Peel the potatoes and slice thinly. 2. Heat the oil and fry the potatoes, adding the onions and parsley. 3. When tender, remove to serving platter. 4. Cut into thin strips, fry the piquillo peppers and place them on top of the potatoes. 5. Add more oil if necessary. When oil is hot but not smoking, crack the eggs singly into a dish and slide them into the pan.

6. Splash oil over the egg as it cooks. Season with salt and pepper and remove it to drain. 7. Repeat for the rest and place them around the potatoes on the platter. 8. Slice the chorizo in thin slices and fry it very briefly. 9. Add to the platter and serve immediately.

This should serve several people, depending on their appetites. Even Spanish gourmets find that their families prefer this simple dish to their most delicate creations!

Castilian Garlic Soup Garlic soup was a staple during the hard times in Spain. Since then it has become a favorite dish in the finest restaurants. There are many variations, and this is a simple one to which you can add your favorite ingredients. Ingredients:

1 quart(750 ml) of water 4 tbs. chopped garlic 1 three inch section of day old french bread or other coarse crusty bread 2 tbs. olive oil

2 tsp. bittersweet smoked paprika 4 eggs

Preparation Instructions: 1. Heat water and add garlic. 2. While garlic cooks(5-10 min.), slice the bread very thinly and fry it in the olive oil, sprinkling a little pimentn and salt in the oil. 3. Add the bread and oil to the water and simmer for another 10-15 minutes. You can leave the soup for several hours at this stage. 4. Just before serving, break each egg in turn, into a ladle and lower into soup. Stir ladle to break up the eggs. 5. Serve immediately into deep bowls. This is a great appetizer soup, or a nice warm meal for a winter day.

Empanada Pork Pie from Galicia

Empanadas are standard fare in most bars and restaurants, served as delicious tapas with a copa de cerveza or as the main meal. This is a wonderful recipe from the north-west of Spain.

Ingredients: 1 egg, beaten 3/4 pound of pork loin, thinly sliced 1/2 tsp. bittersweet smoked paprika 3 tbs. olive oil 2 tbs. chopped garlic 1/2 tsp. oregano 1/2 cup piquillo pimentos, sliced 3 onions chopped 3 tomatoes, peeled, seeded and chopped 2 tbs. chopped parsley Salt and pepper 1 pound of yeast pastry or bread dough

1 large red pepper, chopped 2 hard boiled eggs

Preparation Instructions: 1. Put the sliced pork in a dish with paprika, 1 tbs. chopped garlic, oregano. salt and pepper and let sit for 30 minutes . 2. Heat the oil in a pan and fry the pork very quickly, removing slices as they are browned. 3. In the same oil, saut the chopped peppers, onions and remaining garlic until softened. 4. Add the prepared tomatoes, parsley, salt and pepper and cook until the tomatoes are reduced and the sauce is very thick. 5. Divide the dough in half. On a floured board, roll out one half to 1/4 inch thickness. 6. Line a cake tin with the dough. 7. Spread this with half the prepared sauce. 8. Arrange the slices of pork loin on top and add a layer of piquillo pimentos above that. 9. Slice the boiled eggs and layer above other ingredients. Spoon on the remaining sauce. 10. Roll out the rest of the dough and cover the pie. Crimp the edges together and trim the excess 11. Make a hole in the center for a steam vent. 12. Put in a medium hot oven for 30 minutes. 13. Brush the top with beaten egg and bake another 15-20 minutes The crust should be golden and crispy. Can be served hot or cool. Serves 6.

Gambas al Ajillo, Garlic Shrimp (serves 4) This is a delicious feast that is very simple to create. My favorite way to cook this recipe is in several small clay cazuelas or one large one for larger groups. The sauce is delicious!

Ingredients:

1/2 cup of butter (one stick) 1/2 cup of olive oil 2 T chopped garilc (6cloves) 2 lbs medium shrimp, peeled 1/4 cup of beef broth 1/3 cup of Lemon Juice 1 t bittersweet smoked paprika 3 T dried chili peppers, crushed 2 Bay (Laurel) leaves 1/2 Cup Sherry wine, Manzanilla or Fino Salt and Black Pepper to taste 1/2 cup Chopped Parsley 2 cups calasparra rice

Preparation Instructions: 1. Bring to a boil 2 cups of Calasparra rice in 4 cups of water. Lower heat and simmer for 20 minutes. 2. Melt together butter, olive oil, and garlic and simmer until light brown; set aside on low heat.

3. Simmer together beef broth, lemon juice, paprika, bay leaves, chili peppers; set aside on low heat. 4. Heat oven to 500 degrees Fahrenheit with large terra cotta cazuela or ceramic dish on oven shelf. 5. When the cazuela becomes very hot remove to the top of the stove. 6. Bring butter and olive oil solution to a boil and add immediately. Add shrimp and stir with a wooden spoon until they turn pink Add sherry and broth (which has been brought to a boil). 7. Stir and return to oven for 5 minutes. Serve with Calasparra rice and bread (to absorb the juices).

Juanita's Papas en Amarillo Potatoes in Almond Sauce This delicious potato dish was sent to us by our friend Juanita. The almond and garlic sauce makes it a distinctive side dish for meats, fish or chicken. Ingredients:

2 tbs. vinegar 1 thin slice of French or Italian bread 3 tbs. chopped garlic cup of extra virgin olive oil 10 almonds, blanched

2 tbsp. Italian (flat leaf) parsley teaspoon saffron Crushed black pepper 1 cup water 6 medium potatoes, peeled and cubed Salt to taste

Preparation Instructions: 1. Heat the oil in a skillet. 2. Fry the bread, garlic and almonds until golden. 3. Add the parsley. 4. If the almonds start to get brown, remove from the oil. 5. Place in a food *processor to make a paste. Reserve the oil. 6. Add the saffron, salt and pepper. 7. Process until well blended. 8. Place the potatoes in a pan and cover with cold water. 9. Pour the processed mixture over the potatoes and add the oil. 10. Add more salt if desired and stir well. 11. Cook until the potatoes are tender, over medium-low heat, uncovered. *Instead of the processor, a mortar and a pestle can be used to do the "majado". Buen Provecho!

Mike's Grilled Red Snapper with Smoked Paprika Marinade and Melon Salsa Ingredients:

3 tbs. of chopped purple garlic 3-6 cumin seeds cup extra virgin olive oil 1 t bittersweet smoked paprika 5 fillets of Red Snapper

Preparation Instructions: 1. In a frying pan, gently saut chopped garlic in olive oil and cumin seeds. 2. When cloves become golden, remove from fire to let flavors blend. 3. In 30 minutes, add a teaspoon of smoked paprika. (The paprika will not dissolve in the oil, but rather settle to the bottom). 4. Scrape the mixture into a large platter. 5. Plop five snapper fillets into the marinade for a few minutes while you scrape the grill and get it hot. 6. Place on grill and cook fast over a hot fire. 7. Serve with a melon salsa (see below). Melon Salsa Ingredients:

1/2 cantaloupe, diced; 1 mango, diced; 1/2 cucumber, diced juice of one lemon one serrano chile pepper,minced 2 tablespoons cilantro, minced cup extra virgin olive oil dash of salt

Mix above ingredients together and let sit while you prepare the snapper.

Easy Chicken and Chorizo Paella Serves 6-8 A fast and delicious paella that will take only 30 minutes of prep work and 30 minutes more in the oven. You will end up with a fabulous paella that feeds a crowd. The secret is the paprika, saffron and bouillon which add authentic flavor. You will need a 13 inch paella pan for this recipe.

Ingredients:

2 cubes of fish bouillon 2 cubes of chicken bouillon a pinch of saffron 1 teaspoon of smoked paprika 5 cups of water 1/2 large onion, chopped 1/2 red bell pepper, chopped 1/2 cup of parsley, chopped 1/2 tomato, chopped 6 oz of roasted piquillo peppers 3 cloves of garlic, chopped 6 cloves of garlic, peeled 4 chicken thighs 1/2 lb of Spanish chorizo, sliced 2 cups of Bomba rice olive oil

Preparation Instructions: 1. Pre-heat oven at 350 degrees. 2. Fill a saucepan with the water and place on medium high heat. Add all four bouillon cubes, the saffron and the paprika. 3. With a cleaver, chop the chicken into small pieces. Salt the chicken and rub with a small amount of paprika. 4. On medium high heat, brown the chicken and chorizo in olive oil, about 5-10 minutes. Remove to a platter.

5. Add the onion, bell pepper, chopped garlic and parsley. Cook for 5 minutes, stirring occasionally. 6. Add the rice to the pan with the vegetables, along with the tomato and piquillo peppers. Cook for another 5 minutes, until the rice starts to brown. 7. Pour the broth into the paella pan. Stir until it boils. 8. Add the chicken and chorizo pieces, burying them in the paella. 9. Scatter the cloves of garlic around the top. 10. Place in the oven for 30 minutes, stirring every 10 minutes. After 30 minutes, taste the rice to see if it is done. You can leave a little broth in the paella, or cook until the broth is fully absorbed, to your taste. If you do not have 6 people to share this with, don't worry, because the leftovers are excellent!

Paella a la Valenciana Serves 8-10 thanks to Penelope Casas, Food and Wine of Spain The world famous rice dish! Perfect for any gathering. Check out our authentic paella pans if you need one. Ingredients:

6 cups very strong chicken broth (bouillon) teaspoon saffron teaspoon pimentn(smoked paprika) 1 small onion, peeled 2 small chickens, about 2 each coarse salt cup olive oil pound cooking chorizo sausage, in inch slices 1 large pork chop, boned and diced pound piece jamn serrano, diced 1 medium onion, chopped 4 scallions chopped 4 tbs. Chopped Garlic 2 roasted piquillo peppers 1 pound small or medium shrimp, shelled 2 live lobsters, boiled, split and divided into tail sections and claws (discard or keep the head and small claws); or 4 lobsters tails, split lengthwise; or 8 king crab claws; or 8 jumbo shrimp, in their shells 3 cups Bomba rice

5 tablespoons chopped parsley 2 bay leaves, crumbled cup dry white wine pound fresh or frozen peas 18 calms and/or mussels, scrubbed lemon wedges for garnish

parsley for garnish

Preparation Instructions: 1. Heat the broth with the saffron, pimentn and the whole onion. Cover and simmer 15 minutes. 2. Remove the onion and measure the broth you need exactly 5 cups. 3. Cut the chickens into small serving pieces- the whole breast in 4 parts, each thigh into 2 parts, the bony tip of the leg chopped off, the wing tip discarded, and the rest of the wing separated into 2 parts. Dry the pieces well and sprinkle with salt. 4. In a metal Paella pan, with about a 15 inch base, heat the oil. Add the chicken pieces and fry over high heat until golden. Remove to a warm platter. 5. Add the chorizo, pork, and jamn to the pan and stir fry about 10 minutes. 6. Add the chopped onion, scallions, garlic, and pimientos and saut until the onion is wilted. 7. Add the shrimp and the lobster and saut about 3 minutes more, or until the shrimp and lobster barely turn pink ( the lobster will cook more in the oven). Remove the shrimp and lobster to the platter with the chicken.

8. Add the rice to the pan and stir to coat it well with the oil. Sprinkle in the 5 tablespoon chopped parsley and the crumbled bay leaves. (You can make in advance up to this point.) 9. Stir in the chicken broth, boiling hot, the wine, rice, and peas. Salt to taste. 10. Bring to a boil and cook, uncovered and stirring occasionally, over medium-high heat about 10 minutes. 11. Bury the shrimp and the chicken in the rice. Add the clams and the mussels, pushing them into the rice, with the edge that will open facing up. 12. Decorate the paella with the lobster pieces, then bake at 325 F, uncovered, for 20 minutes. 13. Remove from the oven and let sit on top of the stove, lightly covered with foil, for about 10 minutes. To serve, decorate with lemon wedges and chopped parsley. Lobster can be a little expensive, so replace it with a comparable amount of shrimp if you wish.

Pinchitos (Shish Kebabs) These shish kebabs are flavored with a zesty marinade! Be sure to marinade them overnight for the best flavor. While we prefer to use pork, you can try the marinade with lamb or other meats.

Ingredients: 1 lb loin of pork 3-4 lemons cut and squeezed, with the rinds included in the marinade 3T cumin 1/4 cup of extra virgin olive oil 1/4 cup chopped garlic 1/2t cayenne pepper 1 ample pinch of saffron salt and pepper

Preparation Instructions: 1. Cube pork into 1" pieces, salt and pepper and set aside. 2. Mix the marinade ingredients in a large bowl. 3. Add the pork pieces to the bowl, mix well and let sit overnight in the refrigerator. 4. Soak wooden skewers in water before using. 5. 10 minutes before grilling, skewer the pork pieces. Place directly on hot grill, turning frequently until meat is fully cooked. 6. Remove and serve. Serve with rice, crusty bread and a fresh salad. Serves 2-4 people.

Potatoes and Rabbit in the Mountain Despite the name, there is no rabbit in this dish. This dish is from Salamanca, where the lack of meat or chorizo in the area was compensated by herbs, garlic and especially pimentn(paprika). The dish's name is something of a joke. When first time eaters invariably ask, "Where's the rabbit?", the cook replies, "In the mountain!" There is no better way to appreciate the full color, flavor and aroma of pimentn. Ingredients:

3 tbs. olive oil 1 onion, skinned and chopped 3 large potatoes 3 cloves of garlic 3 fresh sprigs of parsley 1 sprig of thyme 1 tsp. bittersweet smoked paprika mixed with 3 tbs. water A pinch of picante smoked paprika (optional)

1. Peel potatoes and cut into chunks. 2. Boil potatoes in salted water until nearly cooked. 3. In a heavy pan, heat olive oil at medium heat. 4. Drain potatoes and add to pan. 5. Add finely chopped onion, pounded garlic, parsley, thyme and salt.

6. When union becomes translucent, add the pimentn and water, and cook everything together slowly. Add extra olive oil as needed. 7. When potatoes turn golden, you may add the pinch of hot pimentn for extra spice. While traditionally served as a main dish, this dish can be serve alongside pork, beef or chicken.

Tortilla Milagros When we lived in Puertode Santa Maria, our friend Milagros would serve this excellent tortilla. I use our smoked paprika in almost all my dishes now, so I added some to her recipe.

Ingredientso o o o o

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4 good sized potatoes 4-5 eggs 2 cups olive oil 1 large sweet onion, chopped 1/2 bell pepper yellow, red or green (yellow is mildest) 2 t chopped garlic (4 cloves) 1/4 cup fresh parley 1-2 t salt (to taste) 1 t sweet smoked Paprika (optional) 1/2 cup jamn serrano (optional)

Recipe Instructions In a large bowl beat together eggs, peppers, garlic, parsley , jamn , paprika and salt. Set aside. 2. Cut potatoes into 1/2 inch cubes, mix with chopped onion. 3. Place potato mixture in a 10" non-stick frying pan and fry in sufficient oil to almost cover the potatoes. 4. When potatoes are just cooked remove from pan with a slotted spoon and place into egg mixture 5. Pour out oil and scrape pan. Coat the pan with olive oil, once more 6. Place combined potato /egg mixture into frying pan, shape with spatula, flatten, push away from sides.
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. Continuously shape the pan so that the tortilla does not stick on bottom 8. Turn firm tortilla by inverting onto a flat lid and sliding back into pan. 9. Allow tortilla to brown by lightly pressing down on the second side. 10. Invert onto serving plate. 11. Serve hot or cold.
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You can add your favorite ingredients to personalize your tortilla including wild asparagus, artichoke hearts, etc.

Tuna Salad with roasted Piquillo Peppers This simple salad is made special by the addition of smoked piquillo peppers and Spanish capers.

Ingredients: 2 cans of tuna in olive oil 1/4 cup of mayonnaise 1/2 tsp. bittersweet smoked paprika extra virgin olive oil sherry vinegar 1 head of green lettuce, torn into small pieces 8 piquillo peppers 2 tbs. capers 2 tbs. chopped parsley

Salt and pepper

Preparation Instructions: 1. Gently mix the tuna, mayonnaise and capers in a bowl to preserve the tuna's flakiness. 2. Arrange the lettuce on each plate and place a few piquillo pimentos in the center. 3. Place a large spoonfull of the tuna salad on the pimentos. 4. Drizzle the salad with oil and vinegar. Sprinkle some pimentn(paprika) on top. Garnish with parsley. Serve with fresh bread. Serves 2-3.

Potato Salad / Ensaladilla, Serves 4 Ingredients: 6 new potatoes Sherry Wine Vinegar Extra Virgin Olive Oil roasted piquillo peppers Mild onion Capers Fresh parsley, chives, basil, oregano Mayonnaise

Preparation Instructions: 1. Boil 6 new potatoes cut in I inch cubes in salted water for 6 minutes. 2. Drain potatoes, and while still hot add: 3. Add 2 Tablespoons Columela or Romulo Sherry Vinegar 4. Stir lightly so that the potatoes absorb the vinegar. 5. Add 3 Tbs Extra Virgin Olive Oil, 6. Stir again to coat the potatoes. 7. Add 1/2 cup Mas Portell smoked Piquillo Pimientos 8. 1/2 cup chopped mild onions 9. 1/4 cup Romulo Capers 10. 1/4 cup fresh parsley 11. 1 Tablespoon fresh chives 12. 1 Tablespoon fresh basil -optional 13. 2 teaspoons fresh oregano-optional 14. Gently mix and place in refrigerator to cool.

15. When ready to serve, add 1/2 cup mayonnaise. 16. Salt to taste. This dish is a great compliment to any meal, or can be served as a main course with lettuce.

Flan de Almendras (Almond Flan) The national dessert of Spain, flan is simple to make and a nice light alternative to heavy ice creams and cakes.

Ingredients: 1 tbs. water 1 3/4 cups of sugar 1/2 cup ground almonds 3 cups milk 1 tsp. grated lemon peel

6 eggs 1/4 tsp. salt thinly sliced orange for garnish

Preparation Instructions: In a 9 inch baking pan, caramelize the sugar and water at low heat. When the sugar turns golden, remove from heat and coat the pan bottom with the caramel. 1 1 In a blender, mix the rest of the ingredients except the orange until smooth. 1 1 Pour the mixture into the caramelized baking pan and place in a larger pan containing 1 inch of water. 1 1 Bake at 350 degrees for about one hour until top is set and golden. 1 1 Remove pan from the water and allow to cool. 1 1 Place a serving plate over pan and flip over. Remove the pan. 1 1 Chill at least an hour before serving.
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Serve with the orange slices as a garnish.

Churros Churros can be found throughout Spain, often sold by street vendors who cook them fresh at their carts. The whole street fills with the smell of this delicious fried dough. Ingredients:

2 cups water 1 tablespoon olive oil 1/4 teaspoon salt 2 cups of flour Oil for deep frying Granulated sugar for dipping

Preparation Instructions: 1. Place water, olive oil, and salt in a saucepan and bring to a boil. 2. Add the flour all at once and stir vigorously with a wooden spoon until a ball forms.

3. Cool slightly. Using a churro maker (or a pastry bag or cake decorator fitted with a 3/8 inch fluted tube -- #105 is good) press the dough out in 4 inch strips (which may be made in the shape of loops). The fluted shape is essential. Otherwise the pastries will turn out hard and doughy. 4. Heat the frying oil, at least 1/2 inch deep, in a skillet until it is very hot. 5. Reduce the heat to medium and fry the churros, turning once, until they barely begin to color. Do not fry more that 3 or 4 at a time so that you can keep a watchful eye to prevent overcooking. 6. Drain. Serve warm and dip in sugar. These crunchy treats are great for breakfast or as a dessert. They are best served right away, but they can be frozen and reheated in a toaster.

Natilla Ingredients:

1 3/4 cups milk 1/2 cup fine sugar 1 tbs. cornstarch, dissolved in 3 tbs. water 1 cinnamon stick 1/2 tsp. vanilla extract 2 egg yolks, lightly beaten dash of salt

Preparation Instructions: 1. In a large saucepan, mix the milk, dissolved cornstarch, salt, sugar, cinnamon, vanilla, and egg yolk until smooth. 2. Cook uncovered over medium heat and bring to a boil, stirring constantly, until thickened. 3. Remove immediately and pour through a thin strainer into individual dessert cups. 4. Refrigerate and serve chilled.

Serve in dessert cups.

Pudin de Arroz (Rice Pudding) Rich and delicious, but not too heavy, this soothing dish is popular throughout Spain. Ingredients: 3 3/4 cups cooked White Rice 2 1/2 cups of sugar 6 tsp. butter 6 cups milk

2 tsp. vanilla extract 5 eggs, beaten 1/4 cup brandy dash of salt

Preparation Instructions: 1. In a large saucepan, heat the milk, rice, and butter over medium heat for 5 minutes, taking care not to overboil. 2. In a small bowl, mix the eggs, sugar, and salt until smooth. 3. Pour the brandy and the egg mixture into rice and mix well until thickened. 4. Transfer the mixture to a baking pan and place pan inside a larger pan containing about 1 inch of water. 5. Bake at 350 degrees for about 1 hour or until done. 6. Remove pan from the water and allow to cool. 7. Chill at least an hour before serving. Serve in individual dessert bowls. Raisins or other dried fruit can be added for flavor.

Torta de Santiago This delicious cake originates in the famous pilgrimage town of Santiago in the north west part of Spain. Ingredients: 1 cup sugar 1/4 teaspoon grated lemon rind 1/2 lb almonds with skins, finely ground 7 eggs, separated 1/4 teaspoon cinnamon chopped or ground almonds for garnish

Preparation Instructions: 1. Cream the sugar, lemon rind, and egg yolks until the mixture is light and fluffy. 2. Stir in the almonds and cinnamon. 3. Beat the egg whites until they are stiff, but not dry. 4. Stir a few tablespoons of the egg white into the almond mixture, then fold in the rest of the egg whites.

5. Pour into 2 greased 8 in layer pans and bake at 350 degrees for 45 minutes or until the cakes are well browned. 6. Cool briefly, then remove the cakes from the pans. To make topping whip 1/2 pint whipping cream, 1/4 teaspoon sugar, 1 teaspoon very strong brandy (optional) until stiff. Spread between the cake layers then coat the top and sides of the cake. Garnish with chopped almonds. An alternative is to use the filling inside, then sprinkle the top with powdered sugar after placing a 4" Cross of Santiago in the center. Just print out this page and cut out the cross for this effect. The end result is a brown cross on a field of powdered sugar.

Two Turrn Ice Cream This is a wonderful rich dessert based on the famous Jijona and Alicante turrn candy. Ingredients:

3/4 cup sugar 4 tbs. water 6 egg yolks 3 egg whites 1/2 lb. (1 bar)soft (jijona) turrn 1/4 lb. (1/2 bar) hard (alicante) turrn 2 tbs. sweet sherry wine 1 cup cream

1. Crush the Alicante turrn into chunks. 2. Grease a 1/2 quart souffl dish with butter. Place in the freezer. 3. Make a thin syrup with the water and sugar. 4. Beat the egg yolks together in a blender with the sugar syrup. 5. Dissolve the Jijona turrn in the wine. 6. Whip the cream. 7. Beat the egg whites until stiff. 8. One after the other, gently stir the different mixtures together. Sprinkle the souffl dish with some of the Alicante turrn. 9. Pour in the prepared mixture. Leave for a few hours in the freezer (preferably overnight.) 10. Remove the ice cream from the freezer and sprinkle with the rest of the turrn.

Slice squares of the ice cream and serve alone or with chocolate sauce.

Aioli (Garlic Mayonnaise) The essential hand made mayonnaise sauce. Perfect with rabbit, lamb chops, tortilla, and just about anything else!

Ingredients: 1 egg (very fresh) 2 tbs chopped garlic 1 cup of extra virgin olive oil 1/2 tsp. salt

Preparation Instructions: 1. In a blender or food processor, place egg and chopped garlic. 2. Whirl until garlic is smooth. 3. With the motor running, add the oil in a slow stream, until the sauce is thick and emulsified. 4. Add salt to taste. The sauce should be creamy and will have a nice garlic bite. If the alioli is runny, this may mean the egg was old. To fix this problem, either try again with a fresher egg or add store bought mayonnaise to the sauce.

Caper Dressing Great for most meats and vegetables, this caper and anchovy dressing adds a rich distinctive flavor to any meal. Ingredients:

2 tbs. olive oil

4 chopped shallots 4 anchovies 2 tbs. capers 1 small tsp. cornstarch 1 tbs. chicken stock

Preparation Instructions: 1. Saut shallots in the olive oil until transparent. 2. Add the anchovies and crush with a fork. 3. Dissolve cornstarch in the stock. 4. Add the capers and chopped parsley, then leave to cook for a few minutes, stirring with a wooden spoon.

Piquillo Harissa This is a simple harissa, utilizing the smokiness of the wood fire roasted peppers as an integral flavor. The creator of this recipe, Peter Gordon, suggests stirring this into soups and stews, spreading it on toast with roast vegetables, and serving it alongside roast meats and grilled fish.

Ingredients:

3 limes 2 tsp cumin seeds 1 tsp fennel seeds 1 tsp corriander seeds 1 stick cinnamon 2 star anise 10 oz roasted piquillo peppers 2 tbsp dried mint 3 cloves of garlic 2 hot chili peppers, sliced 1 small handful fresh coriander 5 fl oz of extra virgin olive oil 1 1/2 tsp sea salt

Preparation Instructions: 1. Roast the seeds, cinnamon and star annise if possible, then grind them into a fine powder in a spice mill. 2. Grate the zest from the limes and juice them. 3. Place them with the piquillo pimientos and remaining ingredients into a food processor. 4. Blend to a paste and taste for seasoning. 5. If you like, you can thin this down with more oil or lime juice to suit the dish with which you are serving it. The flavors will develop as the harissa sits. It will keep covered in the fridge for a week.

Romesco Sauce (Catalan Pepper Sauce) When we first had this sauce, they served it warm with grilled leeks and roasted rabbit. Delicious!

Ingredients:

2 tbs. bittersweet smoked paprika 1 chili pepper 3 tomatoes 1head of garlic 1 dozen almonds, blanched and peeled 2 dozen hazlenuts, skinned 1 sprig of mint, chopped 1 slice of bread, toasted 1 tbs. parsley 5 tbs. Extra Virgin olive oil 1 tsp. salt 1 tbs. vinegar

Preparation Instructions: 1. Remove seeds from chili pepper and grind into a powder. 2. Roast the tomatoes and garlic in a hot oven for 15 minutes.

3. Skin the tomatoes, cut them in half and remove the seeds. 4. Skin the garlic cloves. 5. Put the tomatoes in a processor with the garlic, pimentn, almonds, hazlenuts, mint, bread, parsley, and part of the olive oil. 6. Process until you have a smooth puree. 7. Beat in the remaining oil, vinegar and pepper. Great with earthy foods, like grilled meats and vegetables.

Sofrito de Tomate (Fried Tomato Sauce) This traditional tomato sauce is great with meatballs browned in olive oil. It is also delicious with chicken, pork, potatoes, and even pasta! Ingredients:

o o o o o o o o o

1 small onion chopped 1 tbs. chopped garlic 4 tbs. extra virgin olive oil 5 lb. of tomatoes, peeled, seeded and chopped 1 tsp. salt 1 dozen hazelnuts, skinned 1 Bay leaf 1 sprig of parsley 1/2 cup of wine or chicken stock

Preparation Instructions: Saut chopped union and garlic until the onion is softened. 2. Add the tomatoes and fry on high heat for a few minutes. 3. Add the salt, bay leaf, parsley and liquid. 4. Bring to a boil, then simmer for 15-20 minutes, or until the liquid is reduced. 5. Put the sauce in a blender with the hazelnuts and puree until smooth.
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Add the sofrito to your meat, fish or chicken five minutes before it is finished. This will impart the delicious flavors of this sauce to your main course.

Jan's Cheese Stuffed Caperberries Serves 6-8

A very easy way to enjoy delicious caperberries from Spain.

Ingredients:

A jar of caperberries Boursin or other soft cheese sherry vinegar

Preparation Instructions:

1. Starting at base of stem on one side, slit open with sharp knife around circumference to base of stem on other side (leaving stem intact). 2. With very small spoon carefully remove seeds and ribs. 3. Form chilled Boursin cheese or other soft cheese into balls just to fit and insert, pressing shell of caperberry gently against cheese to hold. 4. Sprinkle with a little vinegar. 5. Season with salt and pepper. This delicious appetizer is great with some manchego cheese and jamon. Try broiling or grilling the caperberries if you prefer a hot tapa. You can even add a little jamon or piquillo pepper to the cheese for an extra treat.

Tomato Aspic with Jamn Serrano Serves 6-8

Sherry vinegar and jamn serrano add a distinctly Spanish flavor to this delicious appetizer. Ingredients:

3 lb. of fresh tomatoes 1 oz. gelatin diluted in 1/4 cup of hot water 1/3 cup of sherry vinegar 1/3 cup of sherry Salt and pepper 1 heaping tbs. chopped green pepper 1 heaping tbs. chopped red bell pepper 1/2 pound jamn serrano, sliced in fine shavings 3/4 lb of small new potatoes 1 tbs. extra virgin olive oil(for sauce) 1 tbs. sherry vinegar(for sauce) 1 tbs. freshly chopped spring onion

Preparation Instructions: 1. Reduce the vinegar and sherry by half. 2. Blanch peel and drain the tomatoes then remove the seeds and make into a thick puree. 3. Dissolve the sheets of gelatin in the hot water.

4. Mix the vinegar and sherry with the tomato. 5. Season with salt and pepper. 6. Add the gelatin and chopped pepper. 7. Pour the mixture into a ring mold that has first been moistened with cold water. 8. Leave to set for a few hours in the refrigerator then turn out. 9. Meanwhile wash and boil the potatoes in their skins. 10. Prepare a vinaigrette sauce with the ingredients given above. 11. Peel the potatoes and cut in thin slices. 12. Sprinkle with the spring onion. 13. Fill the center of the tomato aspic with the potatoes mixed with the vinaigrette. 14. Before serving, arrange the jamn slices around the outside of the ring. A tasty first course with a beautiful presentation. Asparagus wrapped with Jamon Serrano An elegant appetizer or party dish. Ingredients:

1 bunch of fresh asparagus 12 long, thin slices of jamon serrano Juice of 1 lemon extra virgin olive oil salt & fresh ground pepper

Preparation Instructions: 1. Steam fresh asparagus or drain wild asparagus 2. Wrap slices of jamon around a small bunch of asparagus 3. Chill until cool 4. Before serving, drizle with olive oil and lemon juice 5. Salt and pepper to taste

Char Grilled Artichokes Serves 6 A delicious and distinctive appetizer. Ingredients: 12 large young artichokes 1 1/2 cups sherry wine vinegar 1/2 cup of lemon juice 1 cup of olive oil Salt and pepper

Preparation Instructions: 1. One by one, grip the artichokes by the stalk and strike against the work surface to open them without breaking off the leaves. 2. Cut off the stalks, wash in cold water and drain. 3. Arrange a layer of artichokes in a large bowl. 4. Season well and sprinkle generously with vinegar, then add a little lemon juice and a trickle of oil. 5. Repeat the process until all the artichokes are in the marinade. 6. Leave to marinate for 8 hours, stirring occasionally with a long wooden spoon. 7. When marinated, grill the artichokes over charcoal or hardwood, basting them with the marinade. From Recetas con angel by Caty Juan de Corral

Serve very hot, two to a plate, in a "sitting position" with the leaves pointing upwards.

Ensalada Mista This excellent salad can be found at most restaurants as an option for the "Menu del Dia". The addition white asparagus, tuna, eggs and artichoke hearts make this a unique and delicious meal. Ingredients:

1 head of Romaine lettuce 4 potatoes (optional) 4 eggs 1 can of tuna in olive oil 4 tomatoes 12 artichoke hearts 20 olives 250 g white asparagus 6 tbsp. olive oil 1 tbsp. Lemon juice salt & pepper

Preparation Instructions: 1. Boil potatoes in salted water. Peel and dice. 2. Hard boil eggs. Drain tuna fish. Cut tomatoes and eggs into halves. Cook asparagus in salted water. (Preserved ones may be used if fresh stalks are not available.) Wash and dry lettuce. Put all ingredients into salad bowl. Make a dressing with Romulo Extra Virgin Olive Oil, mixing well with lemon juice, salt and pepper. Sprinkle on the salad and garnish with eggs, tomatoes, and asparagus. 3. Drain tuna fish. 4. Cut tomatoes and eggs into halves. 5. Wash and dry lettuce. 6. Put all ingredients into salad bowl. 7. Make a dressing with Romulo Extra Virgin Olive Oil, mixing well with lemon juice, salt and pepper. 8. Sprinkle on the salad and garnish with eggs, tomatoes, artichoke hearts and asparagus.

These crunchy treats are great for breakfast or as a dessert. They are best served right away, but they can be frozen and reheated in a toaster.

Croquetas de Jamn Serrano Often served as tapas, croquetas are a favorite throughout Spain. I use jamn serrano in almost all my food now, and it is particularly tasty in these hot tapas.

Ingredients: 2 eggs, beaten with a little water 4 tbs. flour A pinch of smoked paprika 3 tbs. olive oil salt and pepper 1 cup of milk 1/2 pound of jamn serrano, diced 1/2 onion, minced

2 cups of bread crumbs olive oil for frying

Preparation Instructions: 1. Heat the oil in a pan and saut minced unions until transparent. . 2. Stir in the flour and cook it briefly, then whisk in the milk. 3. Cook, stirring constantly until the sauce thickens. 4. Season with salt, pepper, and paprika. 5. Stir in the jamn and spread the mixture into a dish. Refrigerate until solid. 6. Place the beaten eggs in one dish, the bread crumbs in another. 7. With moistened hands, form the chilled mixture into balls or cylinders. 8. Dip each croqueta first in bread crumbs, then in beaten egg, then in bread crumbs again, taking care that they are well covered . 9. Allow to cool for 30 minutes. 10. Heat oil in a deep fryer and fry the croquetas, a few at a time, until golden - about 3 minutes Serve hot with other tapas. Also perfect with your favorite beer.

Jamon Serrano with Melon An elegant appetizer or party dish. Ingredients:

1 fresh, ripe melon 12 thin slices of jamon serrano 1 carrot, grated Juice of 1 lemon 1 scallion, finely chopped 8 Tbs. olive oil 6 Tbs. of sherry vinegar salt & fresh ground pepper

Preparation Instructions: 1. Cut melon in half, scoop into balls with a teaspoon or melon baller. 2. Mix in bowl with oil, lemon juice, vinegar and salt and pepper. 3. Add the carrot and scallion, mix thoroughly and chill for 2 hours. 4. Shape ham slices into cones and serve with melon.

Roasted Piquillo Pepper, Caper, Anchovy and Basil Salad This combination of wonderfully strong flavors creates a gourmet salad in a uniquely Spanish style. Ingredients:

20 wood fire roasted Piquillo Peppers 1 very small red union, peeled and cut into rings 1 jar of anchovies, dry and cut into thin strips 1 tbsp chopped garlic 1 tsp Sherry Vinegar 2 1/2 fl oz Extra Virgin Olive Oil

2 tbsp capers, rinsed 20 fresh basil leaves

Preparation Instructions: 1. Toss all the ingredients together. 2. Leave salad to marinade for at least 30 minutes or up to 2 days. Serve with fresh bread.

Patatas Aborregas (shepherd's potatoes) A hearty side dish for beef or lamb. Ingredients:

3 or 4 large potatoes 3 tbs. chopped garlic 1 large onion 6 tbs. olive oil 1 tsp bittersweet pimentn (paprika) 3 tbs rosemary

Preparation Instructions: 1. Peel and dice the potatos. 2. In an earthenware dish, fry the finely chopped onion and garlic with the rosemary in a little oil until golden. 3. Add the potatoes and toss in the oil. 4. Add the paprika and add enough water to cover the ingredients. 5. Simmer until potatoes are cooked. Can be served with meats and covered in your favorite dressing.

Santiago Mussels

I discovered these wonderful tapas in a small bar in Santiago. They served them free with a caa of Estrella Galicia beer. Very easy and delicious! Ingredients:

20 very fresh mussels in their shells, well cleaned

1 pinch of bittersweet paprika 2 tbs. sherry vinegar Salt and pepper 3 tbs. chopped garlic 1/4 cup chopped union 2 tbs. chopped parsley 3 tbs. Extra Virgin Olive Oil

Preparation Instructions: 1. In a bowl, mix the finely chopped union, parsley, and garlic. 2. Add the olive oil, vinegar, salt, paprika and pepper. Place the bowl in the refrigerator. 3. In a large pot, steam mussels until they open, around 4-5 minutes. Remove immediately. 4. Remove the meat from the mussels, being careful not to break into pieces. Add to the bowl with the other ingredients, gently covering the meat. 5. Thoroughly clean the interior of 1/2 of the shells. 6. When mussels are chilled, about 10 minutes, scoop up each one with a little of the other ingredients and place them in the half shells. Serve on a platter sprinkled with parsley and a touch of paprika. Buen Provecho!

Tostada de Setas from Tienda friend Sonia Chan This tapa recipe comes from a bar in Madrid. I used to jog around the Retiro and then eat these tostadas washed down with a nice cold caa! - Sonia Chan Ingredients: 4 or 5 oz. mushrooms, stems removed and sliced thin 1 tbs. olive oil a pinch of salt 1 tsp. sherry wine Alioli (see other recipe) French bread, sliced into rounds Preparation Instructions: 1. Heat oil in a pan that has a cover. 2. When oil is hot, add mushrooms, salt and sherry. Cover and lower heat. 3. Let cook until liquid is released from mushrooms, about 10 minutes. Drain and set aside. 4. Toast bread slightly, just to dry it out a bit. 5. Spread with alioli, top with mushrooms.

6. Broil for about 30 seconds or until alioli starts to bubble. When I serve this recipe at a party, it is always the first to go!