Here Are 10 Best "Spanish Recipes" You Can Quickly & Easily Cook at Home.
1. Asparagus with aioli
Ingredients
*1 lb. asparagus, trimmed
*1 cup breadcrumbs
*1 lime, juiced
*2 eggs, beaten
*¾ cup all-purpose flour
*2 tablespoons water
For the aioli:
*2/3 cup mayonnaise
*1 teaspoon smoked paprika
*1 teaspoon lemon juice
*1 tablespoon extra-virgin olive oil
*4 garlic cloves, unpeeled
*Salt and pepper, to taste
Directions
1. Place the garlic in a small saucepan and add water so the garlic is, at least, ½-inch covered.
2. Bring to boil over high heat. Drain and repeat the process once again.
3. Rinse the garlic, peel, and mince. Place the garlic in a small bowl and add the remaining aioli ingredients. Stir to combine, cover, and refrigerate for 1 hour.
4. Heat around 3 cups vegetable oil in a saucepot until the temperature reaches 375F.
5. In a bowl whisk the eggs with 2 tablespoons water and lime juice.
6. In a second bowl combine the flour, salt, and pepper and place the breadcrumbs into a third one.
7. Dip the asparagus into a flour, eggs, and breadcrumbs. Working in batches fry the asparagus for 3 minutes or until golden brown.
8. Remove using slotted spoon and serve with chilled aioli.
2. Seared Pimenton Shrimps
Ingredients
*20 large shrimps, peeled and deveined
*3 garlic cloves, thinly sliced
*1 ½ tablespoons refined sherry
*1 ½ tablespoons extra-virgin olive oil
*1/8 teaspoon sweet pimento
*1 pinch crushed red pepper flakes
*1 tablespoons chopped chives
*¼ teaspoon grated lemon zest
Directions
1. Season the shrimps with salt and let sit for 10 minutes.
2. Heat oil in a large skillet over medium-high heat.
3. Pat-dry the shrimps, season with salt and cook in the heated oil for 1 minute.
4. Sprinkle with pimento, red pepper flakes, and garlic.
5. Cook for 1 minute, stirring until the shrimps are no longer pink.
6. Add the sherry to deglaze the pan and cook until evaporates.
7. Remove from the heat and sprinkle with chopped chives and lemon zest.
8. Toss to combine and serve after.
3. Catalan Mushrooms
Ingredients
*1 lb. white mushrooms, stems trimmed and quartered
*2 tablespoons chopped garlic
*4 tablespoons extra-virgin olive oil
*4 tablespoons chopped parsley
*1 teaspoon salt
Directions
1. Soak the mushrooms for 10 minutes and rinse well. Drain in a
colander.
2. Heat a large skillet over medium-high heat. Add the mushrooms, into a dry pan and cook for 20 minutes, covered.
3. Remove the lid, raise heat to medium and bring to boil. Cook until liquid evaporates.
4. Lower the heat to medium and stir in 1 tablespoon garlic, olive oil and parsley.
5. Cook, stirring for 3-4 minutes.
6. Transfer the mushrooms to a bowl and add the remaining garlic, oil, and parsley.
7. Toss to combine and season with salt. Serve while still hot.
4. Marinated Manchego
Ingredients
*8 oz. Manchego rinsed and cut into ½-inc cubes
*1 cup extra-virgin olive oil
*2 sprigs rosemary
*3 sprigs thyme
*1 small dried chile, chopped
Directions
1. Heat the olive oil, rosemary, thyme, and chile in a saucepan.
2. Simmer for 2 minutes and remove from the heat.
3. Place aside to cool completely.
4. Meanwhile, prepare the cheese. Place in a ceramic bowl and pour over infused olive oil, with herbs and chile.
5. Cover and refrigerate for 4 hours. Serve after with toasted bread.
5. Catalan Lamb stew
Ingredients
*2.5 lb. boneless lamb shoulder, cut into 1.5oz. pieces
*1 ½ cups chicken stock
*3 tablespoons olive oil
*4 Yukon Gold potatoes, cut into 1-inch pieces
*3 tomatoes, seeded and grated
*½ cup dry white wine
*1 onion, finely chopped
*¾ cup green olives, rinsed
*1 bay leaf, whole
*Salt and pepper, to taste
Directions
1. Pat dry the lamb and season with salt and pepper.
2. Heat the oil in a terracotta casserole dish and brown the lamb, for 8-10 minutes working in the batches.
3. Remove the lamb and add onions. Cook until translucent for 4-5 minutes over medium-high heat.
4. Add the tomatoes and reduce heat; cook for 10-15 minutes adding some water along the way to prevent drying out.
5. Return the lamb to a casserole dish and add the wine. Cook for 1 minute and add the bay leaf and stock.
6. Bring to boil and reduce heat to simmer. Cover with aluminum foil leaving ajar and cook for 30 minutes stirring.
7. Add the olives and potatoes and cook over low heat for 45 minutes.
8. Adjust seasonings before serving.
6. Steamed Mussels with Chorizo
Ingredients
*6 oz. chorizo, cut into pieces
*1 cup white wine
*2 tablespoons olive oil
*1 onion sliced thinly
*4 lb. mussels, cleaned
*3 sprigs thyme
*1 teaspoon smoked paprika
*14.5 oz. can diced tomatoes
*4 garlic cloves, thinly sliced
*Salt and pepper, to taste
Directions
1. Heat olive oil over medium-high heat until simmering.
2. Add the onion, season to taste and cook until softened for 3-4 minutes.
3. Add the garlic and cook for 1 minute more. Stir in the smoked paprika and cook for 30 seconds or until fragrant.
4. Add the chorizo, wine and tomatoes. Add the fresh thyme and bring to a simmer. Stir in the mussels and coat with sauce. Cover and cook until mussels are opened. Discard all unopened ones.
5. Serve mussels while still hot with toasted bread slices
7. Chicken Saucy Tights
Ingredients
*8 chicken tights, fat trimmed
*1 cup chicken broth
*1 tablespoon sherry vinegar
*1 ½ cup roasted red peppers drained and chopped
*4 garlic cloves, crushed
*1 ½ cups russet potatoes, peeled and diced
*2 teaspoons chopped thyme leaves
Directions
1. Preheat oven to 425F.
2. Heat olive oil in a pan over medium-high heat. Season the chicken tights with salt and pepper and place into a heated oil, skin side down.
3. Cook the chicken without moving around for 3 minutes or until browned. Transfer to a plate and repeat with remaining chicken.
4. Add the garlic and thyme into the same skillet. Cook until fragrant.
5. Add the potatoes, chicken broth, red peppers, and vinegar to the pan. Bring to boil and once boils remove from the heat.
6. Return the chicken to the pan, skin side up and place in the oven.
7. Braise the chicken for 30 minutes or until the potatoes are tender. Serve while still hot with baguette or some other bread.
8. Spanish Potato Tortilla
Ingredients
*2 onions, diced
*6 eggs
*1 ¾ cup olive or vegetable oil
*1.75 lb. Yukon Gold potatoes, peeled and 1/8-inch thick sliced
*4 garlic cloves, chopped
*2 teaspoons salt
*¼ teaspoon black pepper
Directions
1. Heat the oil in a 10-inch skillet over medium-high heat.
2. When the oil is very hot, gently slip the potatoes into the oil. Fry the potatoes until very tender for 10-12 minutes. Transfer to a paper-lined plate.
3. Add the onions and garlic to the pan. Fry for 8-9 minutes. Remove from the pan and place on a plate with potatoes.
4. Drain the oil from the skillet, reserving 1 tablespoon. Wipe out the skillet.
5. In a bowl beat the eggs, salt, and pepper. Add the potatoes, garlic and onion. Stir to combine.
6. Heat the reserved oil in wiped skillet over medium-high heat.
7. Pour in the potato mixture and cook for 1 minute. Reduce heat to medium-low and continue cooking for 8-10 minutes until the egg is separating from the edges.
8. Top the skillet with a large plate and flip so the tortilla is on a plate. Scrape any potato bits and slide in the tortilla. Cook for 5-6 minutes more.
9. Transfer the tortilla to a serving platter and allow resting for 10 minutes. Slice and serve.
9. Spanish Paella
Ingredients
Herb Blend:
*½ cup chopped fresh parsley
*2 tablespoons fresh lemon juice
*½ tablespoon olive oil
*1 large garlic clove, minced
Paella:
*½ cup water
*½ teaspoon saffron threads
*3 (8 oz.) cans fat-free, less-sodium chicken broth
*4 jumbo shrimps, peeled and cleaned
*½ tablespoon olive oil
*2 deboned chicken thighs (skinned and cut in half)
*2 Chorizo sausages (about 3 1/4 ounces)
*2 oz. prosciutto (cut into 1-inch pieces)
*Onion (1 cup, finely chopped)
*½ cup finely chopped red bell pepper
*1 cup canned diced tomatoes
*½ teaspoon sweet paprika
*2 large garlic cloves, minced
*½ cups uncooked Arborio rice or other short-grain rice
*½ cup frozen green peas
*4 mussels, scrubbed and de-bearded
*2 tablespoons fresh lemon juice
*Lemon wedges (for garnish)
Directions
1. Prepare the herb blend; combine all ingredients together and set aside.
2. Prepare the paella; combine water, broth and saffron in large saucepan.
3. Bring to a simmer over medium heat and keep warm over low heat.
4. Heat olive oil in large skillet over medium-high heat.
5. Add chicken and cook for 2 minutes per side; remove from the pan. Add chorizo and prosciutto; cook for 2 minutes and remove from the pan. Add shrimps and cook for 2 minutes; remove from the pan. Add onion and bell pepper; cook for 12-15 minutes or until tender over medium heat. Add tomatoes, garlic, and paprika; cook for 5-6 minutes stirring occasionally. Add rice and cook for 1 minute stirring occasionally.
6. Stir in prepared herb blend, chorizo mix, broth, chicken, and peas.
7. Bring to gentle boil and cook for 10 minutes. Add mussels and cook for 5 minutes or until open; discard all un-open.
8. Arrange shrimps onto rice and cook for 5-6 minutes or until done.
9. Drizzle with lemon juice and remove from the heat.
10. Cover paella with lid and let it stand for 10 minutes before serving.
11. Serve optionally with lemon wedges.
10. Kale Chorizo Frittata
Ingredients
*8 eggs
*0.5 lb. kale, trimmed and chopped
*1 red onion, thinly sliced
*½ teaspoon pimenton
*1 tablespoon all-purpose flour
*½ cup milk
*0.5lb. chorizo, chopped
*3 tablespoons olive oil
*Salt and pepper, to taste
Directions
1. Heat 1 tablespoon olive oil in a skillet. Add chorizo and onion
and cook until browned over medium-high heat. Place aside to cool slightly.
2. Heat oven to 350F.
3. Whisk the eggs with milk, flour, salt, and pepper in a bowl.
4. Fold in chorizo mix, kale and pimento.
5. Wipe out the skillet and heat remaining olive oil. Pour in the egg mix and reduce heat to low. Cover and cook covered for 8-12 minutes.
6. Uncover the pan and pop the frittata in the oven. Bake for 15-20 minutes or until the eggs is set and puffed.
7. Remove the pan from the oven and allow cooling. Loosen the sides of frittata and cut into before serving.
