Judias con Almejar
200 gr. de judias
250 gr. de almejar
3 dientes de ajo
medio de aceite (varita)
anadir judias y abrir agua
y anadir cebolla muy bien picado
y cocer 2 horas y media
anadir ajoi y cocer con aceite
anadir harina y remover
hechar vino blanco
cocer entre 15 o 20 minutos
se leanade almejar y se lai breoga 3 minutos o 10 para que se haga
Almejar a la Marinera
aceite ajos muy bien picado y guindilla. se anade la cebolla y se doran
se anoden las almejar y se remueven. se espolverean con un poquito de
harina. un por de minutos.
se le anode un varito de caldo de percado.
un varito de vino blanco
anchoas con pure y piquillos. buena receta.
cocer 8 minutes pototas agajos.
3 ripe tomatoes
1 large onion
3 garlic cloves
2 green peppers
1 ¼ pounds of zucchini
3 tbsp Aceite Toledo Olive Oil
- salt, freshly ground pepper, small bunch of
flat leaf parsley
Plunge tomatoes briefly into boiling water, then skin, halve and deseed them. When cool, coarsely chop the flesh. Peel and finely chop onion.
Cut bell pepper into quarters, remove seeds and ribs.
Then cut into strips about ¾ inch wide. Cut zucchini about the same length and size as green peppers.
Heat oil in a pan and sauté the onion until transparent. Peel and crush garlic cloves and add to pan. Stir in bell peppers and zucchini, sauté briefly.
Stir in tomatoes and season with salt and pepper.
Cook uncovered for about 25 minutes or until almost all of the liquid has evaporated.
Wash and dry parsley. Chop finely and stir into mixture at very end. May be served hot room temperature or cold. Can be a “tapa” or a side dish.
2 tbsp of Extra Virgin Olive oil
2 oz of Spanish Chorizo, cut into ¼ inch pieces
4 garlic cloves finely chopped
1 medium onion, chopped
1 red bell pepper, chopped
½ teaspoon smoked Spanish paprika
1 ¼ cups of Bomba rice (or Valencia short grain rice)
2 ½ cups of low sodium chicken broth
A pinch of saffron threads (about 1/8 teaspoon)
1 lb of small clams or mussels in shell, cleaned and scrubbed
¾ lb medium raw shrimp, shelled, deveined and leaving on the tail.
1 cup frozen petite peas
about ¼ cup flat leaf parsley (Italian parsley) finely chopped
1 lemon cut into wedges
In a 12 inch Paella pan or heavy flat bottom, flat sided skillet, heat 1 tablespoon of oil over medium-high heat. When oil is simmering, cook chorizo until golden. Transfer on to plate with slotted spoon.
Add remaining oil, saute onions garlic, red bell pepper and smoked paprika, season with salt and pepper. Cook until golden or about 5 minutes.
Stir in rice, broth and saffron. Bring to rolling boil uncovered. Reduce heat and simmer covered until most of the liquid is absorbed. Then, add shellfish and cook covered until clams or mussels open wide and shrimp are cooked through. (throw out any clams or mussels that did not open.)
Remove from heat and stir in frozen peas and add the chorizo back to dish. Cover with clean kitchen towel and let stand until all liquid is absorbed. Sprinkle flat leaf parsley and serve with lemon wedges.
Calabacines al Horno (Baked Zucchini)
1 large onion
3 cloves of Garlic
5 ½ tbsp. of Olive oil
1 lb. of tomatoes
1 tsp of smoked paprika
fresh thyme (3 to 4 sprigs)
2 ¼ lbs. of zucchini
- salt, pepper
¾ cup of freshly graded Manchego cheese (preferably aged 1 year)
Finely chop onion and garlic. Heat 2 tbsp of olive oil in skillet over medium heat. Add paprika and pepper to bring out aroma of spices. Add and saute onions and garlic until soft.
In the mean time, plunge tomatoes briefly into boiling water, then skin, halve and deseed tomatoes. Chop the flesh and add to skillet with the onion/garlic/spice mixture. Cook uncovered over low heat for about 5 minutes.
Preheat oven to 400 degrees. Wash and trim zucchini. Slice zucchini into ¼ inch thick circles. Season flour with salt and pepper then coat zucchini. In skillet, heat 3 tbsp of olive oil over medium heat and fry zucchini until golden brown. Remove from pan and drain on paper towel.
Grease an ovenproof dish with the remaining oil. Arrange zucchini on the bottom and pour tomato sauce over zucchini. Place sprigs of fresh thyme on top of mixture and then sprinkle Manchego cheese over entire dish.
Bake for about 15 minutes or until cheese is golden brown.
Salmón a la Ribereña (Salmon with Ham Serrano and Cider Sauce)
4 Salmon Steaks (about 7 oz each)
Juice of ½ lemon
2 oz. of Paleta de Serrano or Paleta Ibérico
6 tbsp. all purpose flour
4 tbsp. olive oil
Freshly ground white pepper
1 cup of strong dry cider
Rinse Salmon steaks and pat dry. Marinate Salmon steaks in lemon and salt for a minimum of 15 minutes.
Finely dice Ham.
Put flour on a plate and dip or dredge the salmon to coat both sides, shaking off the excess flour.
Heat the olive oil in a skillet and sauté salmon over medium heat for about 4 minutes on each side. Season with white pepper. Remove Salmon from pan and keep warm.
Saute ham in the remaining oil in the skillet for about 5 minutes or until lightly brown. Add cider, cook over high heat and reduce sauce to about 1/3.
Arrange Salmon steaks on plates and pour sauce over salmon. Serve immediately.