Spanish Cuisine

Patatas Bravas - Crisp Spiced potatoes

Patatas bravas is a basic, traditional tapa as popular in elegant big-city establishments as it is in the more modest village hostelries. As with most tapas, each bar and household will have its own recipe, naturally believed to the best!

3 tablespoons of olive oil
4 large Russet potatoes, peeled, and cut to 1-inch cubes
2 tablespoons minced onion
2 cloves garlic, minced
Salt and freshly ground black pepper
1 1/2 tablespoons Spanish paprika
1/4 teaspoon Tabasco Sauce
1/4 teaspoon ground thyme
1/2 cup (4 fl. oz) Ketchup
1/2 cup (4 fl. oz) mayonnaise
Chopped parsley, to garnish
1 cup (8 fl. oz) olive oil , for frying

The brava sauce - In a saucepan, heat 3 tablespoons olive oil over medium heat. Add the onion and garlic and sauté until the onion is soft. Turn off the heat, and add the paprika, Tabasco sauce, and thyme, stirring well. Transfer to a bowl and add the ketchup and mayonnaise. Season with salt and pepper to taste. Set aside.

The potatoes - Sprinkle the potatoes lightly with salt and black pepper. In a large skillet fry the potatoes in 1 cup (8 fl. oz) olive oil until cooked through and golden-brown, stirring occasionally. (Take care when adding the potatoes to the saucepan because the oil will splatter due to the salt). Drain the potatoes on paper towels, check the seasoning, add more salt if necessary, and set it aside.

Getting it all together - Mix the potatoes with the sauce inmediately before serving to ensure that the potatos retain their crispness. Garnish with chopped parsley and serve warm. Serves 4

Stuffed Mussels - Mejillones Rellenos [Tigres]

In Bilbao, these stuffed mussels are called Tigres because of their fieriness. They have crowded little bars in the old part of Bilbao, where orders of tigres would emerge by the dozens from the tiny kitchens. Everyone dropped the empty shells right onto the floor, where periodically they would be raked up.

1 1/2 dozen mussels, scrubbed and beards removed
3 tablespoon water
2 tablespoon olive oil
1 tablespoon minced onion
2 tablespoon flour
3 tablespoon white wine
1/2 cup mussel liquid
1 egg beaten with 1 tbsp water
4 tablespoon fine dry breadcrumbs
Olive oil for frying

Steam open the mussels. Put them in a deep pan with the water. Cover the pan and put over a high heat, shaking the pan, until the shells open. Remove from heat and discard any mussels that do not open.

Mussels can also be opened in a microwave. Place them in a microwave-safe bowl, partially covered, and microwave at full power for one minute. Stir and microwave one minute more. Remove any mussels that have opened and microwave one minute more. Again remove open ones. Repeat twice more. Discard any mussels that have not opened.

When mussels are cool enough to handle, remove and discard the empty half shells. Loosen the mussel meat from the bottom shell and arrange the mussels in their shells on a tray in a single layer. Strain the mussel liquid and reserve it.

Heat the two tablespoons of oil in a saucepan and sauté the minced onion until it is softened, without letting it brown. Stir in the flour, cook for a minute, stirring, then whisk in the wine and the mussel liquid. Cook, stirring, until the mixture is thickened and smooth. Put a spoonful of this white sauce onto each mussel and smooth it level with the top of the shell.

Refrigerate until the sauce is firmly set, at least one hour. Place the beaten egg in one dish and the bread crumbs in another. Dip the mussels, open face down, first into egg, then bread crumbs. Arrange them on the tray in a single layer. (The mussels can be prepared up to this point, then frozen. Freeze them in one layer, then pack them carefully in a freezer bag or plastic container. Let them thaw at least one hour before continuing with the preparation.)

To fry the mussels, heat enough oil to cover the bottom of a frying pan. Fry them in two or three batches, breaded side down, until golden brown. Drain briefly on paper towels and serve hot. Makes 18 pieces

Empanada

Empanadas, bread pies stuffed with shellfish, fish or meats, are iconic of Galician cuisine. The crusts and fillings vary from place to place, and nearly every Galician family, restaurant, and tavern claims to have the secret formula for making the best version. This robust filling is typically made with pork loin or tenderloin, but chicken and beef are fine substitutes.

1 egg, beaten
3/4 lb of pork loin, thinly sliced
1/2 tsp bittersweet smoked Pimentón (spanish paprika)
3 tbsp olive oil
2 tbsp chopped garlic
1/2 tsp oregano
1/2 cup piquillo pimentos, sliced
3 onions chopped
3 tomatoes, peeled, seeded and chopped
2 tbsp chopped parsley
Salt and pepper
1 lb of yeast pastry or bread dough
1 large red pepper, chopped
2 hard boiled eggs

Put the sliced pork in a dish with paprika, 1 tbsp of the chopped garlic, oregano, salt and pepper, and let sit for 30 minutes. Heat the olive oil in a pan and fry the pork very quickly, removing slices as they are browned. In the same oil, sauté the chopped peppers, onions and remaining garlic until softened. Add the prepared tomatoes, parsley, salt and pepper and cook until the tomatoes are reduced and the sauce is very thick.

Divide the dough in half. On a floured board, roll out to a thickness of 1/4 - 1/2 inch. Line a cake tin with dough. Spread this with half the prepared sauce. Arrange the slices of pork loin on top and add a layer of piquillo pimentos above that. Slice the boiled eggs and layer above other ingredients. Spoon on the remaining sauce.

Roll out the rest of the dough and cover the pie. Crimp the edges together and trim the excess. Make a hole in the center for a steam vent. Put in a medium hot oven for 30 minutes. 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.

Bread with Mushrooms and Alioli

4 or 5 ounces mushrooms, stems removed and sliced thin
1 tablespoon extra virgin olive oil
A pinch of sea salt
1 teaspoon sherry wine
Alioli (garlic mayonnaise)
French bread, sliced into rounds

Heat the olive oil in a pan that has a cover. When the oil is hot, add the mushrooms, salt and sherry. Cover, and lower heat. Cook until liquid is released from the mushrooms, about 10 minutes. Drain and set aside.

Toast bread slightly, just to dry it out a bit. Spread with alioli and top with mushrooms. Broil for about 30 seconds or until alioli starts to bubble.

Mussels Vinaigrette - Mejillones a la Vinagreta

Steamed mussels are dressed with a flavorful vinaigrette in this colorful tapa. It is an ideal treat for a party or any event with lots of people attending.

2 1/2 dozen mussels, scrubbed and beards removed
Shredded lettuce
2 tbsp minced green onion
2 tbsp minced green pepper
2 tbsp minced red pepper
1 tbsp chopped parsley
4 tbsp olive oil
2 tbsp vinegar or lemon juice
Dash of red pepper sauce
Salt to taste

Steam open the mussels. Put them in a deep pan with the water. Cover the pan and put over a high heat, shaking the pan, until the shells open. Remove from heat and discard any mussels that do not open.

Mussels can also be opened in a microwave. Place them in a microwave-safe bowl, partially covered, and microwave at full power for one minute. Stir and microwave one minute more. Remove any mussels that have opened and microwave one minute more. Again remove open ones. Repeat twice more. Discard any mussels that have not opened.

When cool enough to handle, remove and discard the empty shells. (Mussels can be cooked in advance and refrigerated.) Shortly before serving, arrange mussels on a bed of shredded lettuce on a serving platter. In a bowl combine the onion, green and red pepper, parsley, oil, and vinegar. Season with red pepper sauce and salt. Spoon the mixture into the mussels in their shells. Makes 30 tapas

Arroz negro - Black Rice

Black rice (arroz negro) is popular along the entire Mediterranean coast of Spain, but specially in Castellon de la Plana, the extreme north of the Valencian Community, and in Tarragona, the most southern area of neighboring Catalonia. The original recipe is also known as arroz de pobre, or "poor's man rice", a reflection of its modest ingredients. Its simplicity - just flavorful rice with a little alioli - makes it a perfect first course. For a more substantial meal, add additional squid or any other fish or shellfish when you add the rice.

Some Catalan cooks make a version of this recipe that calls for sautéing a lot of onion until it is very dark before adding the rice. Although it is also called arroz negro, the resulting dish looks more grayish than black.

6 tablespoons squid ink sauce
2 mid-sized squid, chopped
4 cups fish stock
2 cups Spanish rice
1 teaspoon salt
1 teaspoon freshly squeezed lemon juice
1 cup alioili

Pour the fish stock into a large (about 15-inch) paella pan and bring to a boil over high heat. Add the rice, squid ink sauce, chopped squid, and salt and mix well, distributing the rice evenly in the pan. Boil for 5 minutes, then decrease the heat to medium-low and cook for about 12 minutes, or until the rice has absorbed the liquid and is tender.

Remove from the heat and sprinkle with the lemon juice. Cover with a lid or a kitchen towel and let rest for 5 minutes before serving. Serve with alioli. Serves 6

Orange Cake

Orange cake is a typical dessert recipe from Valencia, where the best oranges are produced. Orange cake is very easy to prepare, and will become an instant success when you offer it to your family or guests!

25 oz cream cheese
6 oz biscuits
2 oz butter
2 oz of sugar
3 fl.oz orange juice
10 oz of mandarins or preserved oranges
Chocolate shavings

Smash up the biscuits and mix them with the melted butter. Put the mixture in a loose-bottomed tin greased with butter and put it in the fridge for 15 minutes. In a separate bowl, beat the cheese, the sugar and the orange juice until you get an even mixture.

Pour this mixture into the tin and put it back into the fridge for four hours. Decorate the cake with pieces of mandarin and chocolate shavings.

Pa amb Oli - Bread with olive oil

Pa amb oli means "bread with olive oil" in Majorcan, and it is as commonly eaten in the Balearic Islands as pa amb tomàquet is in Catalonia. But while the Majorcan usually add the tomato to their bread and then the olive oil, most Catalans do the reverse. Both preparations can be served as breakfast, as a snack at any time, or as an accompaniment to lunch or dinner. As with pa amb tomàquet, this recipe can be embellished with a topping of jamón serrano, anchovies, or cheese.

6 (3/4-inch thick) slices dark rye bread
1 clove garlic, halved (optional)
3 tomatoes, halved crosswise
Extra virgin olive oil for drizzling
Salt

Preheat the oven to 350º. Place the bread slices on a baking sheet and toast in the oven for 5 minutes, or until golden and crisp. Remove from the oven and immediately rub 1 side of each slice with a cut side of the garlic, if desired.

Then rub the same side of each slice with the cut side of a tomato half, pressing a little to squeeze some of the pulp and seeds onto the bread. Drizzle olive oil over the tomato and sprinkle with salt. Serve while the bread is still warm and crisp. Serves 6

Pulpo a Feira - Galician Octopus

Though it originated in Galicia or the neighboring region of Leon, pulpo a feira, as it is known in Galician, or pulpo a la gallega, as it is called in Spanish, is now popular throughout Spain. It is usually served on wooden plates with cachelos, potatoes that have been boiled or roasted in embers with their skins on. Frozen octopus works particularly well, since the freezing tenderizes the otherwise quite tough meat, so that is what I suggest you use here. If you prefer to use a fresh octopus, you will need to practice the almost tribal tradition of beating the animal with a rock or meat mallet to rid of its rubbery texture. Another option is to freeze fresh octopus for about two weeks to tenderize it.

The size of the most commonly available octopus is about three pounds; smaller ones, while more tender, are not suited to this preparation, since the tentacles would be too small when cut into rings.

4 quarts water
6 tablespoons coarse sea salt
1 frozen octopus, about 3 pounds thawed overnight in the refrigerator
1 pound new potatoes, boiled with their skins on and kept warm
1 cup extra virgin oil
2 tablespoons hot paprika

In a large stockpot, combine the water and 5 tablespoons of the salt and bring to a boil. While the water is heating, rinse the octopus under running cold water. Using sharp kitchen scissors, cut out the mouth and the eyes.

With a long fork, pierce the octopus to get a good grip and dip it into the boiling water. Lift out immediately and, when the water returns to a boil, dip it briefly again. Repeat this dipping procedure 3 or 4 times, or until the tentacles have curled. (Dipping the octopus into boiling water helps to tenderize it.) Submerge the octopus in the water and let it boil over medium heat for about 2 hours, or until it is tender when pierced with a knife.

Turn off the heat and let the octopus rest in the hot water for 10 minutes. Lift the octopus from the water and cut it into pieces with the scissors: the tentacles into 1/2-inch-thick rings and the body into small chunks. Divide the octopus pieces evenly among 6 plates.

Cut the potatoes crosswise in 1/2-inch-thick slices and surround the octopus pieces with the potato slices. Drizzle the octopus and potatoes with the olive oil and sprinkle with hot paprika and the remaining tablespoon of salt. Serve the dish while the octopus and potatoes are still warm. Serves 6

Rice-Stuffed Peppers - Pimientos rellenos

The rice to fill these stuffed peppers, which are typical of the mountain towns of Alcoy and Bocairent, cooks in the sweet juices from the tomato and pepper.

1 lb 2 oz short-grained Spanish Rice, such as Bomba or Calasparra
2-3 tablespoons olive oil
4 large red peppers
1 small red pepper, chopped
1/2 onion, chopped
1/2 tomato, skinned and chopped
5 oz minced / chopped pork or 3 oz salt cod
Saffron
Chopped fresh parsley
Salt

Cut off the stem ends of the peppers, keeping them as lids to replace later, and scrape out the inner membranes with a teaspoon.

Heat the oil, sauté the red pepper slowly until it is tender and remove. Fry the onion until tender, add the meat and brown it lightly, adding the tomato after a few minutes, then put back the cooked pepper, and stir in the raw rice, saffron and parsley. Salt to taste.

Fill the peppers carefully and lay them on their side in an ovenproof dish, being careful the filling doesn't fall out (you can wrap them in tinfoil to help hold them together). Cover the dish and put it in a hot oven for about 1 1/2 hours. The rice cooks in the juices from the tomato and pepper. If the peppers are thin-skinned, you may need to add a little stock towards the end of the cooking time. Servings 4

Gambas a la plancha - Pan-grilled shrimp

Spaniards love to eat grilled shrimp at the counter of a good tapas bar while sipping a glass of chilled fino sherry or cold beer. Look for medium-large whole shrimp and leave the heads on for cooking. Sucking the juices from the flavor-packed heads of the cooked shrimp is considered the best part.

1/2 cup olive oil
Juice of 1 lemon
2 teaspoons Sanlucar sea salt
24 medium-large shrimp (about 1 pound) in the shell with heads intact
Preparation
In a bowl, whisk together the olive oil, lemon juice, and salt until well blended. Dip the shrimp briefly into the mixture to coat lightly.

Heat a dry skillet over high heat. When the pan is very hot, working in batches, add the shrimp in a single layer without crowding. Sear for 1 minute. Decrease the heat to medium and continue cooking for 1 minute longer. Turn the shrimp, increase the heat to high, and sear for 2 more minutes, or until golden. Keep the shrimp warm on an ovenproof platter in a low oven. Cook the rest of the shrimp in the same way. When all the shrimps are cooked, arrange on a platter and serve immediately. Serves 6

Ensaladilla rusa - Spanish Potato Salad

This traditional tapa is served throughout every region of Spain, with little variation. A poorly made version will taste like a mouthful of mayonnaise. On the other hand, a well-made ensaladilla rusa is a perfectly balanced mixture of potatoes, hard-cooked eggs, and vegetables, using the mayonnaise solely to accent these other flavors. This colorful salad is served at nearly every tapas bar; it is even served free at times with an order of beer.

3 medium (16 oz) potatoes
1 large (3 oz) carrot, diced
5 tablespoons shelled green peas
2/3 cup (4 oz) green beans
1/2 medium onion, chopped
1 small red bell pepper, chopped
4 cocktail gherkins, sliced
2 tablespoons baby capers
12 anchovy-stuffed olives
1 hard-cooked egg, sliced thin
2/3 cup (5 fl. oz) mayonnaise
1 tablespoon lemon juice
1 teaspoon Dijon mustard
Freshly ground black pepper, to taste
Chopped fresh parsley, to garnish

In a saucepan, cook the potatoes and carrot in lightly salted water. Bring to a boil and allow to simmer until almost tender. Fold in the peas and beans, and cook until all the vegetables are tender. Drain the vegetables and transfer them into a serving platter. Add the onion, pepper, gherkins, baby capers, anchovy-stuffed olives, and egg slices.

In a separate bowl, thoroughly combine the mayonnaise, lemon juice and mustard. Add this mixture to the serving platter, mixing well to ensure all the ingredients are coated. Sprinkle with pepper and toss. Garnish with chopped parsley and refrigerate. Allow to stand at room temperature for about 1 hour immediately before serving to enhance the salad's flavor. As any dish made with mayonnaise, ensaladilla should be refrigerated and will not keep for more than 1 to 2 days. Serves 4

Flan - Caramel Custard

This is the classic flan, which is as light and delicious as it is timeless. This basic flan recipe is also used to make flans of different flavors by substituting another liquid for part or all of the milk. For example, the best sweet oranges in Spain come from Valencia and Murcia, and an orange flan, made from freshly squeezed juice, is popular there.

Because flan takes a while to cool, it is usually prepared early in the morning or on the previous evening. When making it for a large group, it's practical to prepare a single large flan in a 5 by 9-inch mold and slice it for serving, rather than use individual cups. This recipe works well in the large mold and will bake in about the same amount of time.

Flan
4 cups whole milk
2 strips lemon zest
1 cinnamon stick
5 whole eggs
2 egg yolks
1 cup granulated sugar

Caramelized sugar coating
1/2 cup sugar

Preheat the oven to 300ºF. To prepare the caramelized sugar coating, spread the sugar evenly in the bottom of a heavy saucepan and place over medium-low heat. It may take several minutes before the sugar begins to melt. Without stirring, watch the sugar closely as it begins to liquefy at the edges. All of it will slowly turn first into a yellowish and then golden syrup and finally into a brown caramel sauce.

When the liquefied sugar is turning from golden to brown, immediately remove the saucepan from the heat. (If you miss this point, the sugar will quickly turn too dark and taste bitter and you will need to discard it and begin again.)

Working swiftly, pour the liquid caramel into 12 custard cups each 3 1/2 inches in diameter and tilt to cover the bottom and sides evenly. It is important to do this transfer quickly, as the change in temperature causes the caramel to solidify rapidly. Set aside.

In a saucepan, combine the milk, lemon zest, and cinnamon stick over high heat and bring to a boil. Immediately decrease the heat to low and simmer for 10 minutes to infuse the milk with the flavor of the seasonings. Remove from the heat and let cool.

In a bowl, combine the whole eggs, egg yolks, and granulated sugar and whisk until foamy. Pour the cooled milk through a fine-mesh sieve held over the egg mixture and whisk until well blended. Pour the mixture into the coated custard cups.

Arrange the custard cups, not touching, in a large, deep baking pan or roasting pan. Pull out the oven rack, put the baking pan on it, and pour boiling water to a depth of about 1 inch into the pan to create a water bath. Bake for about 1 1/2 hours, or until set when tested with a thin-bladed knife in the center. Carefully remove the water bath from the oven, and then carefully remove the custards from the water bath and set aside to cool completely.

You can cover and refrigerate the cooled custards and serve them cold, or you can serve them at room temperature. One at a time, run the knife around the inside of each cup to loosen the edges of the custard and then invert the flan onto a dessert plate. Makes 12 servings

Spanish Ham Croquettes - Croquetas de Jamón

Spanish Ham Croquettes are a common sight on bar counters and in homes across Spain, served as a tapa, light lunch, or a dinner along with a salad. The jamon serrano in this recipe could be replaced with chopped hard-boiled eggs, shredded salt cod, minced shrimp, chopped chorizo, cheese, or just about any vegetable. Start the preparation the previous day to allow the béchamel time to set. It will make the mixture easier to handle when shaping the croquetas.

2 tablespoons olive oil, plus extra for deep-frying
4 tablespoons unsalted butter
3 heaping tablespoons all-purpose flour
1 1/2 cups whole milk, heated
3 ounces jamón serrano or other dry-cured ham, finely chopped
Salt
2 eggs
2 tablespoons fine dried bread crumbs
Preparation
Lightly oil a shallow 8-inch square dish.

In a saucepan, heat the 2 tablespoons olive oil and the butter over medium heat. When the butter has melted, add the flour and, using a wooden spoon or whisk, mix well. Continue to stir or whisk for about 2 minutes, or until the flour is well blended.

Add 1/2 cup of the milk and increase the heat to medium-high. Bring the mixture to a boil and add the remaining cup of milk. Cook, stirring constantly with the spoon or whisk, for about 5 minutes, or until the mixture begins to thicken. Decrease the heat to medium and cook, stirring constantly to prevent lumps from forming, for about 10 minutes, or until thickened.

Add the jamon serrano, season lightly with salt (remember, the ham is already salty), and stir until evenly distributed. Cook for 1 minute longer and then pour the contents of the pan into the prepared dish. Spread the mixture evenly. Let cool down for a bit and then cover and refrigerate for at least 2 hours, but preferably overnight to allow the mixture to set.

Break the eggs into a bowl and beat ligthly until blended. Spread the bread crumbs on a dinner plate. With 2 spoons, shape the béchamel-ham mixture into walnut-sized croquettes. Roll each croquette in the bread crumbs, shaking off any excess crumbs, and then dip into the beaten egg. Lift each croquette from the egg and roll it again in the bread crumbs, coating it evenly. Lay the croquettes in a single layer on a platter. Refrigerate for 30 minutes before frying.

Pour the olive oil to a depth of about 2 inches into a wide, deep, heavy pot and heat over high heat. When the oil is almost smoking, slip 5 or 6 croquettes into the oil, pressing on them gently with a slotted spoon to submerge them, and fry, turning them gently, for about 2 minutes, or until they are golden on all sides.

Using the slotted spoon, lift out the croquettes, holding them briefly over the pot to allow the excess oil to drain, and transfer to an ovenproof platter lined with paper towels to drain further. Keep the croquettes warm in a low oven. Fry the rest of the croquettes in the same way, always making sure the oil is very hot before adding more croquettes. When all the croquettes are fried, arrange on a platter and serve immediately. Serves 6

Vegetarian Paella

This vegetarian paella is so moist, full of flavor, and substantial, that you will scarcely notice it is meat-free. The green, red, and yellow bell peppers add a vibrant splash of color to the pale rice, while the tangy artichoke hearts, delicate peas, and juicy tomatoes ensure that this vegetarian paella will satisfy even the most avid carnivores.

1/4 cup (2 fl. oz) of olive oil
5 cloves minced garlic
1 large yellow onion, chopped
4 cups (32 fl. oz) vegetable broth
2 cups (16 oz) rice
4 medium tomatoes, skinned, seeded and chopped
1 small red bell pepper, seeded and cut into thin strips
1 small green bell pepper, seeded and cut into thin strips
1 small yellow bell pepper, seeded and cut into thin strips
1 cup (4 oz) green peas
2 cups (14 oz) artichoke hearts, tough outer leaves removed and quartered
1 lemon
Lemon wedges, to garnish

Heat the olive oil in a paella pan and sauté the onion and garlic until the onion is tender and translucent. At the same time, heat the broth in a separate saucepan until simmering.

Pour the rice into the paella pan and sauté for about 3 minutes. Add the bell peppers and tomatoes and cook for a further 3 minutes. Add the simmering vegetable broth and cook over medium heat for 20 minutes or until almost tender and almost all the liquid has been absorbed. Stir in the peas.

Sprinkle the artichoke hearts with a few drops of lemon juice and arrange over the rice in an attractive pattern. Continue cooking until the liquid has been absorbed and the rice is tender. Serve the paella straight from the pan, garnished with lemon wedges. Serves 6

Spanish Omelette

Along with paella, the ubiquitous Spanish omelette - tortilla de patatas - is perhaps one of the best-known Spanish dishes. It is impossible to find a self-respecting tapas bar that does not feature tortilla in its repertoire.

As delicious as it is versatile, this Spanish staple lends itself to countless variations according to personal taste. Some cooks mix in mushrooms, beans, spinach, and tomatoes, while others choose to omit the onion and instead cover the tortilla in tomato sauce. Others still would never dream of serving the tortilla without heaping mounds of mayonnaise. Each region, and each tapas bar, will have its own variation of the traditional tortilla. This delicious tapa can be served warm or cold.

1/2 pint of olive oil
5 medium (40 oz each) baking potatoes, peeled, sliced and lightly sprinkled with salt
1/2 yellow onion, chopped
3 cloves garlic, minced
5 eggs
Salt

Heat the olive oil in a 9-inch skillet and add the potato slices carefully, because the salt will make the oil splatter. Try to keep the potato slices separated so they will not stick together. Cook, turning occasionally, over medium heat for 5 minutes. Add the onions and garlic and cook until the potatoes are tender. Drain into a colander, leaving about 3 tablespoons of oil in the skillet.

Meanwhile, in a large bowl, whisk the eggs with a pinch of salt. Add the potatoes, and stir to coat with the egg. Add the egg-coated potatoes to the very hot oil in the skillet, spreading them evenly to completely cover the base of the skillet. Lower the heat to medium and continue to cook, shaking the pan frequently, until mixture is half set.

Use a plate to cover the skillet and invert the omelette away from the hand holding the plate (so as not to burn your hand with any escaping oil). Add 1 tablespoon oil to the pan and slide the omelette back into the skillet on its uncooked side. Cook until completely set. Allow the omelette to cool, and then cut it into wedges. Season it with salt and sprinkle with lemon juice to taste (optional). Serve warm or at room temperature. Serves 4

Piperada

Piperada is a filling egg dish, which makes a delicious brunch, and it can also be served as a tapa. A popular variation of this recipe serves the piperada on toasted bread rounds dripping with butter.

4 tablespoons olive oil
2 small onions, peeled and diced fine
1 medium green bell pepper, seeded and sliced into thin strips
1 medium red bell pepper, seeded and sliced into thin strips
2 cloves garlic, peeled and minced
1 slice cured ham, cut into strips
2 large tomatoes, chopped
Salt and pepper, to taste
4 eggs
Chopped parsley, to garnish

Heat the oil in a skillet and sauté the onions, bell peppers, and garlic until tender. Fold in the ham and tomatoes, and season with salt and pepper. Continue to heat until the vegetables are almost cooked.

Lightly beat the eggs with a fork. Pour the eggs over the vegetables and cook over low heat until the eggs are thick but still soft. Transfer to an earthenware dish, garnish with parsley, and serve warm. Serves 3 to 4

Ajo Blanco

Ajo blanco, a white version of gazpacho, is believed to have originated with the moors. If a silkier texture is desired, try soaking the blanched almonds in milk before processing. This will enhance the soup's delicate creaminess.

1 cup (6 oz) blanched almonds
4 slices crustless white bread, soaked in cold water for 5 minutes
3 garlic cloves, sliced
5 tablespoons olive oil
2 1/2 cups (20 fl. oz) cold water
2 tablespoons sherry vinegar
Salt
1/2 cup (3 oz) seedles green grapes

Garnish
Toasted slivered almonds
Chopped fresh parsley (optional)

Combine the almonds, bread, and garlic in a food processor and blend until smooth. With the motor still running, slowly pour in the olive oil until a smooth paste is formed.

Add in the cold water and the vinegar. Process until the mixture is thin and smooth. Season with salt to taste. Pour the mixture into a large bowl. Float the grapes on the top of the soup. Cover and allow to chill in the refrigerator.

To serve, pour the soup into individual soup bowls and garnish with the toasted almond slivers and chopped parsley, if desired. Serves 4 to 6

Green Asparaguses with Fresh Salmon

24 green asparaguses
12 sheets of fresh salmon
7 oz. of butter
15 fl. oz of fish broth
Salt, pepper, parsley

Peel the asparaguses and cook them with water and salt, during 10 minutes. Drain them and let them to cool down, wrap them in pairs with a salmon sheet, so that the tips are not covered, add some fish broth and bake them in the oven for 5 minutes.

Drain the broth and keep the asparaguses warm, add to the broth the chopped parsley, some salt, pepper and the butter to mount it with a mixer until it is very bound. Place in each plate three bundles and season them with the very hot sauce. Serves 4

Catalan Style Beans

Habas are a traditional type of spanish bean, that catalan chefs (after their granmother's cookbook!) have turn into one of the greatest tapas nowadays!

2 lb. 3 oz. of tender beans
1 lb. of lean bacon
1 black Catalan sausage
2 tender onions
4 oz. of olive oil
1 "barreja" of anisette and muscatel
1 glass of white wine
1 spray of fresh mint
Laurel
Black pepper
Salt, Sugar

Put a casserole to the fire with the olive oil, and add the fine chopped onions and half of the fresh bacon diced. When it’s gilding, add him a part of the Catalan sausage and all the beans, next we add him the white wine and the aromatic grasses, the rest of the bacon and of the Catalan sausage.

Season with the salt and the sugar and let it cook until the beans are tender. Finally to add the “barreja" (mixture of anisette and muscatel). Serves 4

Torrijas - Bread Pudding

You should definitely try torrijas at Easter. They are eaten all over Spain and consist of slices of bread soaked in milk, sugar and egg, fried in olive oil. According to what they are dipped in, and the way they are presented, there are other, delicious varieties: with wine, syrup, honey or sprinkled with sugar and cinnamon.

32 fl. oz of milk
olive oil
16 oz. honey
16 oz. sugar
8 eggs
Slices of bread for 'torrijas'

Cut a large loaf of bread for 'torrijas' in fairly thick slices (you can also use special ready sliced bread).Mix the milk and sugar in a deep bowl. Beat the eggs in a separate dish. Dip the slices of bread in the sugared milk and eggs and fry in a pan with boiling oil until golden brown. Then drain well.

Place the 'torrijas' on a serving dish and pour honey over them. It is also traditional to add the sugared milk to the serving dish so that the 'torrijas' soak it up and become more spongy. Serves 4

Empanada de Manzana - Apple Empanada

Though empanadas are most often thought of as savory pies, they can also be made of fruits and served as a dessert or for merienda (teatime). For the best results, I recommend using tart, slightly acidic apples for this recipes.

Dough
1 egg
1 teaspoon sugar
Pinch of salt
2 teaspoons active dry yeast
1/2 cup whole milk, heated to lukewarm (90º to 100ºF)
2 tablespoons unsalted butter, at room temperature
2 1/2 cups all-purpose flour, plus extra for dusting

Filling
Olive oil for preparing the pan
5 tart apples, halved, peeled, cored, and cut lengthwise into 1-inch-thick slices
5 tablespoons sugar
3 tablespoons apricot jam (optional)
1 egg, lightly beaten

To make the dough, in a large bowl, whisk together the egg, sugar, and salt until blended. In a small bowl, dissolve the yeast in the warm milk and let stand for about 5 minutes, or until foamy. Add the yeast mixture and the butter to the bowl with the egg mixture and mix well.

Add about half of the flour and mix with a rubber spatula or wooden spoon until completely incorporated. Add the rest of the flour a little at a time, continuing to mix with the spatula. When all the flour has been added and the dough becomes difficult to mix, turn the dough out onto a lightly floured work surface and knead until well blended and elastic but not sticky, about 10 minutes.

Place the dough in a large bowl, cover with a damp kitchen towel, and let rise at room temperature for about 1 1/2 hours, or until about doubled in size. Preheat the oven to 450ºF. Brush a 10 by 15-inch baking sheet or an 11-inch pie pan with olive oil.

Lightly flour the work surface. Punch down the dough and divide into 2 pieces, one slightly larger than the other (the larger portion will form the bottom crust, and the smaller portion the top crust). Using a rolling pin, roll out the larger portion into a sheet about 1/4 inch thick and slightly larger than the baking sheet or pie pan. Transfer the dough to the prepared pan. Using your fingers, press the dough over the bottom and up the sides of the pan. Pierce the dough with fork tines in several places to prevent bubbles from forming.

Layer the apple slices neatly and evenly over the dough. Sprinkle the apples evenly with the sugar and then brush with the apricot jam, if desired. Roll out the second portion of dough into a thin sheet slightly smaller than the bottom crust. Carefully lay it over the filling. Trim any raggedy edges.

Using your fingers, press the edges of the top and bottom crusts together, sealing them securely. Trim off any excess dough. Pierce the top of the dough several times with the fork tines to allow steam to be released during baking. Brush the top with the beaten egg. Brush the top with the beaten egg.

Place the empanada in the oven for 30 minutes, or until nicely browned. Transfer to a wire rack and let cool in the pan. Serve warm or at room temperature, cut into squares or wedges. Makes 1 (10 by 15-inch or 11-inch round) empanada

Mushroom Paella

Three varieties of mushrooms lend this exclusive mushroom paella recipe its distinctive taste and texture. Butter and Manchego cheese impart a creamy richness to the earthy rice, while the sherry, thyme, and basil add flavour and interest to the dish.

2 tablespoons olive oil
2 medium onions, chopped fine
6 cloves garlic, minced
1 cup (4 oz) diced serrano ham
1 cup (4 oz) shiitake mushrooms, stemmed and chopped
1 cup (4 oz) crimini mushrooms, stemmed and chopped
1 cup (4 oz) oyster mushrooms, stemmed and chopped.
1 1/2 cups (12 oz) rice
2 3/4 cups (22 fl. oz) chicken broth
1/2 cup (4 fl.oz) sherry
1/2 teaspoon saffron
1 cup (3 oz) grated Manchego cheese
1/4 cup (2 fl. oz) of olive oil
1/4 stick (1 oz) butter, softened
2 tablespoons chopped fresh basil leaves
1 tablespoon chopped fresh thyme
Salt and pepper, to taste

Heat the olive oil in a paella pan over medium heat. Add the onion and garlic and sauté for about 5 minutes or until tender. Add the ham and mushrooms, and sauté for a further several minutes, until the mushroom have softened.

Pour in the rice, and combine well with the ingredients in the pan. Add the broth, sherry, and saffron. Simmer, stirring occasionally, until the liquid has almost been absorbed and the mixture is creamy. Stir in the Manchego cheese, butter, basil, and thyme. Remove from the heat, and allow the paella to cool for 5 minutes. Season with salt and pepper to taste, and serve. Serves 6

Catalan-Style Monkfish Paella

Hailing from Catalonia, this paella features monkfish, which has gained in popularity in recent years. Prepared and cooked correctly, monkfish tastes like lobster. Here, the subtle flavor and tenderness of the monkfish add the perfect accents to the plump, juicy rice. A chilled white wine is the perfect accompaniment to this seafood paella.

1 cup (8 fl. oz) of olive oil
24 oz monkfish, cut into pieces
1 small chili
1 slice white bread from a sandwich loaf
5 cloves minced garlic
4 cups (32 fl. oz) fish or chicken broth
2 cups (16 oz) rice
2 medium tomatoes, skinned, seeded and chopped
1/4 teaspoon saffron
Salt and pepper to taste

Heat 3/4 cup (6 fl. oz) olive oil in a paella pan over medium to high heat. Lightly fry the monkfish pieces all over in the oil and transfer to a platter.

In the same oil, sauté the chili and transfer to a mortar. Fry the slice of bread in the same oil until golden and transfer to the mortar with the chili. Mash together until a paste is formed.

Add the minced garlic and tomatoes to the paella pan and sauté for several minutes. Pour in the remaining oil and, when sufficiently heated, add the rice. Place the monkfish pieces on top, and add the broth, mashed chili and bread, and the saffron. Cook for 20 to 25 minutes, or until the liquid has been absorbed and the rice is tender. Season with salt and pepper and serve immediately. Serves 6

Leche Frita - Fried Milk

Leche frita (fried milk) is a traditional Spanish dessert recipe. It's quite easy to do, and the results are spectacular! If you want to impress your guests with a non-conventional, yet succulent dessert, try this easy recipe.

32 fl. oz milk
6 fl. oz olive oil
1 spoonful of sunflower oil
2 eggs
2 oz corn flour
2 oz of light flour
1 stick of cinnamon
4 oz sugar

Dilute the flour together with the corn flour and sugar in 1/4l of milk. Boil the rest of the milk with the cinnamon stick for ten minutes and add it, after straining, into the paste made earlier.

Simmer the mixture on a low heat, without stopping stirring, for a period of 10 minutes. Put it on a tray greased with sunflower oil and allow it to cool.

Once the mixture is cold, cut it into rectangles of about 10 x 5cm, putting them into flour and beaten egg and frying them on a medium heat in the 2dl of olive oil. Dry off the excess oil and sprinkle them with sugar and ground cinnamon. Serves 4