Spanish Cuisine

Spiced Clams

Spanish clams, specially in the North, are much larger than clams found elsewhere, and have more succulent bodies. This modern recipe uses Arab spicing to make a hot dip or sauce. Serve with plenty of fresh bread to mop up the delicious juices!

1 small onion, finely chopped
1 celery stick, sliced
2 garlic cloves, finely chopped
1 inch piece fresh root ginger, grated
2 tablespoon olive oil
1/4 teaspoon chilli powder
1 teaspoon ground turmeric
2 tablespoon chopped fresh parsley
1 1/4 lb small clams, in the shell
2 tablespoon dry white wine
Salt and ground black pepper
Celery leaves, to garnish
Fresh bread, to serve

Place the onion, celery, garlic and ginger in a large pan, add the olive oil, spices and chopped parsley and stir-fry for about 5 minutes. Add the clams to the pan and cook for 2 minutes.

Add the wine, then cover and cook gently for 2-3 minutes, shaking the pan occasionally. Season. Discard any clams that fail to open, then serve, garnished with the celery leaves. Serves 4

Red Paella

This colorful paella gets its name from the addition of paprika and red bell peppers, which flavor the rice. The sweetness of the roasted sweet red bell peppers in this recipe is the perfect counterpoint to the saltiness of the clams and aromatic pungency of the garlic. Filling but light, this paella leaves ample room for a creamy Spanish dessert.

3/4 cup (6 fl. oz) of olive oil
1 medium onion, chopped
8 oz clams, scrubbed
12 oz uncooked shrimp, peeled and deveined
3 cloves garlic, minced
3 cups (24 oz) rice
3 1/4 cups (26 fl oz) fish broth
1/4 teaspoon saffron
6 1/4 cups (50 fl. oz) fish or chicken broth
1/2 teaspoon spanish paprika
Salt and pepper to taste
1 cup (4 fl oz) roasted sweet red bell pepper, sliced
Lemon wedges (optional), to serve

Heat the olive oil in a paella pan over medium to high heat. Add the onion and red bell pepper and cook until the onion begins to soften. Add the garlic and cook for a further 5 minutes.

Pour in the rice and cook, stirring constantly, for a further 5 minutes or until the rice is translucent. Mix in the clams, shrimp, broth, spanish paprika, saffron, salt, and pepper. Cover, and cook for 25 minutes or until all the liquid has been absorbed.

Remove from the heat. Taste for salt, and arrange the sweet red bell peppers in a pattern over the rice. Cover again and wait 5 minutes before serving. Serves 6

Red Paella

This colorful paella gets its name from the addition of paprika and red bell peppers, which flavor the rice. The sweetness of the roasted sweet red bell peppers in this recipe is the perfect counterpoint to the saltiness of the clams and aromatic pungency of the garlic. Filling but light, this paella leaves ample room for a creamy Spanish dessert.

3/4 cup (6 fl. oz) of olive oil
1 medium onion, chopped
8 oz clams, scrubbed
12 oz uncooked shrimp, peeled and deveined
3 cloves garlic, minced
3 cups (24 oz) rice
3 1/4 cups (26 fl oz) fish broth
1/4 teaspoon saffron
6 1/4 cups (50 fl. oz) fish or chicken broth
1/2 teaspoon spanish paprika
Salt and pepper to taste
1 cup (4 fl oz) roasted sweet red bell pepper, sliced
Lemon wedges (optional), to serve

Heat the olive oil in a paella pan over medium to high heat. Add the onion and red bell pepper and cook until the onion begins to soften. Add the garlic and cook for a further 5 minutes.

Pour in the rice and cook, stirring constantly, for a further 5 minutes or until the rice is translucent. Mix in the clams, shrimp, broth, spanish paprika, saffron, salt, and pepper. Cover, and cook for 25 minutes or until all the liquid has been absorbed.

Remove from the heat. Taste for salt, and arrange the sweet red bell peppers in a pattern over the rice. Cover again and wait 5 minutes before serving. Serves 6

Crisp Shrimp Fritters - Tortillitas de Camarones

1/2 pound small shrimp, peeled
1 1/2 cups chickpea or regular flour
1 tablespoon chopped fresh flat-leaf parsley
3 scallions, white part and a little of the tender green tops, finely chopped
1/2 teaspoon sweet pimenton
Salt
Olive oil for deep-frying

In a saucepan, combine the shrimp with water to cover and bring to a boil over high heat. As soon as the water starts to boil, quickly lift out the shrimp with a slotted spoon and set aside. Scoop out 1 cup of the cooking water and let cool. Discard the remaining water. When the shrimp are cool, cover and refrigerate until needed.

To make the batter, combine the flour, parsley, scallions and pimentón in a bowl or a food processor. Add a pinch of salt and the cooled cooking water. Mix or process well until you obtain a texture slightly thicker than a pancake batter. Cover and refrigerate for 1 hour.

Remove the shrimp from the refrigerator and mince finely. The pieces should be the size of coffee grounds. Remove the batter from the refrigerator, add the shrimp, and mix well.

Pour the olive oil to a depth of about 1 inch into a heavy sauté pan and heat over high heat until it is almost smoking. Add 1 tablespoon of the batter to the oil for each fritter and, using the back of the spoon, immediately flatten the batter into a round 3 1/2 inches in diameter. Do not crowd the pan.

Fry, turning once, for about 1 minute on each side, or until the fritters are golden and very crisp with what Spanish cooks call puntillas, or lacelike formations, on the borders.

Using a slotted spoon, lift out the fritters, holding them briefly over the pan to allow the excess oil to drain, and transfer to an ovenproof platter lined with paper towels to drain further.

Keep the fritters warm in a low oven. Fry the rest of the batter in the same way, always making sure the oil is very hot before frying more fritters. When all the fritters are fried, arrange them on a platter and serve immediately. Serves 6

Spicy Sausage and Cheese Tortilla

5 tbsp olive oil
6 oz chorizo or salsichón (Spanish spicy sausage), thinly sliced
1 1/2 lb waxy potatoes, thinly sliced
2 Spanish onions, halved and thinly sliced
4 large (US extra large) eggs
2 tbsp chopped fresh parsley, plus extra to garnish
4 oz / 1 cup grated Manchego cheese or other hard cheese
Salt and ground black pepper

Heat 1 tbsp of the oil in a 8-inch non-stick frying pan and fry the sausage until golden brown and cooked through. Lift out with a slotted spoon and drain on kitchen paper.

Add a further 2 tbsp oil to the pan and fry the potatoes and onions for 2-3 minutes, turning frequently (the pan will be very full).

Cover tightly and cook over a gentle heat for about 30 minutes turning occasionally, until softened and slightly golden.

In a large mixing bowl, beat together the eggs, parsley, cheese, sausage and plenty seasoning. Gently stir in the potatoes and onions until coated, taking care not to break up the potato too much. Wipe out the pan with kitchen paper and heat the remaining 2 tbsp oil.

Add the potato mixture and cook, over a very low heat, until the egg begins to set. Use a metal spatula to prevent the tortilla from sticking and allow the uncooked egg to run underneath.

Preheat the grill (broiler) to high. When the base of the tortilla has set, which should take about 5 minutes, protect the pan handle with foil and place the tortilla under the grill until it is set and golden. Cut into wedges and serve garnished with parsley. Serves 6

Simple Paella

1/2 pint of olive oil
2 bowls of rice (1lb. 5 oz. approximately)
5 bowls of fish broth
1/2 lb. of shrimps
2 mid-sized squids
2 lb. of mussels or clams
1 green pepper
1 red pepper
1 small can of peas
1 small onion
2 tomatoes
Saffron
1 clove of garlic (optional)
Parsley
Salt

Start to heat half of the oil and once warm toss the chopped onion. After 5 minutes, add diced tomatoes, without seeds and peeled. Let it braise about 5 minutes more, mashing the tomatoes with a skimmer. Strain it and throw it in the paella pan.

In a pot, begin to cook in cold water the shells of the shrimps, reserving the tails. In another ladle cook the mussels with little water (well washed before with water and salt). As soon as the shells open up, take them away and take off the half that doesn't have the bug, reserving the other halves and straining for a very fine strainer the broth where they have cooked, as well as that of the waste of the shrimps.

Add the rest of the oil to the paella pan. Throw the green pepper, cut to square pieces of half inch. Add the cut squid to ribbons or in fine hoops and the rice. Keep stirring with a wooden tablespoon, without letting it go brown. Throw salt, and the broth of the remains of fish, hot but not boiling. This is completed with the 5 broth bowls. Shake the paella pan a little taking it by the handles so that it is broth flows all over. All this should be made to medium fire.

Meanwhile, in a mortar mash a little bit of garlic (optional), the parsley and the saffron, with a little bit of salt so that it doesn't slip, and it wet it with a couple of soup spoonfuls of temperate water. Spill this mixture on the rice and shake again the paella pan. Incorporate now the shrimps tails and when the broth has reduced to the half decorate the paella with the red pepper cut to ribbons, the mussels and the peas. Let it cook about 20 minutes.

Once the rice is cooked and the broth has reduced, retire the paella pan from the fire, on a wet cloth, leaving it rest for about 5 minutes. Serve it with some big clusters of lemon without peeling like decoration. Serves 6

Barbecued Mini Ribs

1 sheet of pork ribs, about 1 1/2 lb
6 tablespoon sweet oloroso sherry
1 tablespoon tomato purée (paste)
1 teaspoon soy sauce
1/2 teaspoon Tabasco Sauce
1 tablespoon brown sugar
2 tablespoon seasoned plain (all-purpose) flour
Coarse sea Salt

Separate the ribs, then, using a meat cleaver or heavy knife, cut each rib in half widthways to make about 30 pieces. Mix the sherry, tomato purée, soy sauce, Tabasco, and sugar in a bowl. Stir in 1/2 teaspoon of salt. Put the seasoned flour in a strong plastic bag, then add the ribs and toss to coat.

Dip each rib in the sauce. Cook on a hot barbecue or under a hot grill (broiler) for 30-40 minutes, turning occasionally until cooked and a little charred. Sprinkle with salt and serve. Serves 6-8

Chicken and Shrimp Paella

1/2 cup (4 fl. oz) of olive oil
4 skinless, boneless chicken breasts, cut into small pieces
1 can (about 10 oz) condensed onion soup
1 can (about 10 oz) condensed tomato soup
3 cups (24 fl oz) water
5 cloves garlic, minced
1 teaspoon dried oregano
1/2 teaspoon turmeric
1/4 teaspoon dried thyme
2 cups (16 oz) rice
32 oz uncooked shrimp, peeled and deveined
1 large green bell pepper, cut into strips
1 large red bell pepper, cut into strips
1/4 teaspoon saffron
Salt and pepper to taste
1 (6 oz) roasted sweet red bell pepper, in strips
18 (6 oz) mild green canned chiles
1 cup (8 oz) stuffed olives, sliced

Heat the olive oil in a paella pan. Add the chicken, and cook until browned on all sides. Add the onion and tomato soups, water, garlic, oregano, turmeric, thyme, salt, and pepper and cook, covered for 15 minutes.

Mix in the rice, shrimp, bell peppers, roasted red bell peppers, and olives and cook, covered, for 25 minutes or until the liquid has been absorbed, the shrimp are cooked, and the chicken and rice are tender. Uncover, allow the paella to cool, and serve. Serves 8

Fried Black Pudding

Spanish morcilla - black pudding - is the first sausage to be made from the freshly killed pig and is very popular throughout Spain. It is flavored with spices and herbs, usually including garlic and oregano, and has a wonderfully rich, spicy taste.

1 tablespoon olive oil
1 onion, thinly sliced
2 garlic cloves, thinly sliced
1 teaspoon dried oregano
1 teaspoon paprika
8 oz morcilla (black pudding ), cut into 12 thick slices
12 slices of French bread
2 tablespoons fino sherry
Sugar, to taste
Salt and ground black pepper
Chopped fresh oregano, to garnish

Heat the olive oil in a large frying pan and fry the sliced onion, garlic, oregano and paprika for 7-8 minutes until the onion is softened and has turned golden brown.

Add the slices of black pudding, then increase the heat and cook them for 3 minutes, without stirring. Turn them over carefully with a spatula and cook for a further 3 minutes until crisp.

Arrange the rounds of bread on a large serving plate and to each with a slice of black pudding. Stir the sherry into the onions and add a little sugar to taste.

Heat, swirling the mixture around the pan until bubbling, then season with salt and black pepper. Spoon a little of the onion mixture on top of each slice of black pudding. Scatter the oregano over, and serve. Serves 4

Ceviche

You can use almost any firm-fleshed fish for this Spanish influenced dish, provided that it is perfectly fresh. The fish is 'cooked' by the action of the acidic lime juice. Adjust the amount of chilli according to your taste.

1 1/2 lb halibut, turbot, sea bass or salmon fillets, skinned
Juice of 3 limes
1-2 fresh red chillies, seeded and very finely chopped
1 tablespoon olive oil
Salt

Garnish
4 large firm tomatoes, peeled, seeded and diced
1 ripe advocado, peeled and diced
1 tablespoon lemon juice
2 tablespoon olive oil
2 tablespoon fresh coriander leaves

Cut the fish into strips measuring about 2 x 1/2 inch. Lay these in a shallow dish and pour over the lime juice, turning the fish strips to coat them all over in the juice. Cover with a clear film (plastic wrap) and leave for 1 hour.

Mix all the garnish ingredients, except the coriander, together. Set aside.

Season the fish with salt and scatter over the chillies. Drizzle with the oil, Toss the fish in the mixture, then replace the cover. Leave to marinate in the fridge for 15-30 minutes more. To serve, divide the garnish among six plates. Spoon the ceviche, sprinkle with coriander, and serve. Serves 6

Salt Cod Fritters with Allioli

Bacalao - salt cod - is one of the great Spanish delights, adding flavor to bland ingredients such as potatoes. If you are unfamiliar with it, then this is a delightful way to try it out. Bite size fish cakes, dipped into rich, creamy, garlicky allioli, are irresistible as a tapas dish or appetizer.

1 lb salt cod
1 1/4 lb floury potatoes
1 1/4 cups milk
6 spring onions finely chopped
2 tablespoon olive oil
2 tablespoon chopped fresh parsley
Juice of 1/2 lemon
2 eggs, beaten
Plain (all-purpose) flour, for dusting
3 1/2 oz dried white breadcrumbs
Olive oil , for shallow frying
Lemon wedges and salad leaves, to serve
For the allioli:

2 large garlic cloves, finely chopped
2 egg yolks
1 1/4 cups olive oil
Juice of 1/2 lemon, to taste

Soak the salt cod in cold water for at least 24 hours, changing the water two or three times. The cod should swell as it rehydrates. Sample a tiny piece. It should not taste unpleasantly salty when fully rehydrated. Drain well and pat dry with kitchen paper.

Cook the potatoes, unpeeled, in a pan of lightly salted boiling water for about 20 minutes, until tender. Drain. As soon as they are cool enough to handle, peel the potatoes, then mash with a fork or use a potato masher.

Pour the milk into a pan, add half the spring onions and bring to a simmer. Add the soaked cod and poach very gently for 10-15 minutes, or until it flakes easily. Remove the cod and flake it with a fork into a bowl, discarding bones and skin.

Add 4 tablespoons of mashed potato to the cod and beat them together with a wooden spoon. Work in the olive oil, then gradually add the remaining mashed potato. Beat in the remaining spring onions and the parsley.

Season with lemon juice and pepper to taste - the mixture may also need a little salt but taste it before adding any. Add one egg to the mixture and beat it until thoroughly combined, then chill until firm.

Shape the chilled fish mixture into 12-18 balls, then gently flatten into small round cakes. Coat each one in flour, then dip in the remaining beaten egg and coat with dried breadcrumbs. Chill until ready to fry.

Meanwhile, make the allioli. Place the garlic and a good pinch of salt in a mortar and pound to a paste with a pestle. Using a small whisk or a wooden spoon, gradually work in the egg yolks.

Beat in about half the olive oil, a drop at a time. When the sauce is as thick as soft butter, beat in 1-2 tablespoons lemon juice. Continue adding oil until the allioli is very thick. Season to taste, adding more lemon juice if you wish.

Heat about 3/4 inch oil in a large, heavy frying pan. Add the fritters and cook over a medium-high heat for about 4 minutes. Turn them over and cook for a further 4 minutes on the other side, until crisp and golden. Drain on kitchen paper, then serve with the allioli, lemon wedges and salad leaves. Serves 6

Artichoke Rice Cakes with Manchego

These unusual little croquetas contain artichoke in the rice mixture, and they break open to reveal a melting cheese centre. Manchego is made from sheep's milk and has a tart flavor that goes wonderfully with the delicate taste of the rice cakes.

1 large globe artichoke
2 oz butter
1 small onion, finely chopped
1 garlic clove, finely chopped
4 oz rice
2 cups hot chicken stock
2 oz grated fresh Parmesan cheese
5 oz Manchego cheese, very finely diced
3-4 tablespoon fine corn meal
olive oil, for frying
salt and ground black pepper
fresh flat leaf parsley, to garnish
Preparation
Remove the stalks, leaves and choke to leave just the heart of the artichoke; chop the heart finely.

Melt the butter in a pan and gently fry the chopped artichoke heart, onion and garlic for 5 minutes until softened. Stir in the rice and cook for about 1 minute.

Keeping the heat fairly high, gradually add the stock, stirring occasionally until all the liquid has been absorbed and the rice is cooked - this should take about 20 minutes. Season well, then stir in the Parmesan cheese. Transfer the mixture to a bowl. Leave to cool, then cover and chill for at least 2 hours.

Spoon about 1 tablespoon of the mixture into the palm of one hand, flatten slightly, and place a few pieces of diced cheese in the centre. Shape the rice around the cheese to make a small ball. Flatten slightly, then roll in the corn meal, shaking off any excess. Repeat with the remaining mixture to make about 12 cakes.

Shallow fry the rice cakes in hot olive oil for 4-5 minutes until they are crisp and golden brown. Drain on kitchen paper and serve hot, garnished with flat leaf parsley. Serves 6

Prawn Croquettes - Croquetas de gambas

Croquetas are ubiquitous in Spain, although they most likely originate from the French 'croquettes'. Their beauty lies in the bechamel base which is then mixed with your particular ingredient of choice to give it a characteristic flavor.

3 1/2 oz butter
4 oz plain flour
1 1/4 pints cold milk
salt and pepper
14 oz cooked peeled prawns, diced
2 teaspoons tomato puree
5 or 6 tablespoons fine breadcrumbs
2 large eggs, beaten
olive oil for deep-frying
Preparation
Melt the butter in a medium saucepan and add the flour, stirring continuously. Allow the flour to cook in the butter for a couple of minutes, continuing to stir.

Start adding the cold milk little by little, stirring all the while until you have a thick, smooth sauce. Add the prawns, season well and stir in the tomato paste. Continue to cook for 7 or 8 minutes. The end result should be quite thick. Let the mixture cool completely - it is usually a good idea to leave it overnight.

Take a scant tablespoon of the mixture and form into a croqueta, a 1 1/2 - 2 inch cylinder. Roll the croqueta in the breadcrumbs, then coat in the beaten egg, then roll in the breadcrumbs again. Make sure the breadcrumbs are always dry to ensure an even coating.

Heat the oil for deep-frying in a large, heavy-based pan until the temperature reaches 350ºF or a cube of bread turns golden brown in 20-30 seconds. Fry in batches of no more than 3 or 4 for about 5 minutes until golden brown. Remove with a slatted spoon, drain on kitchen paper and serve immediately. Makes about 36 units

Brazo de Gitano - "Gypsy's Arm" Rolled Sponge Cake

5 eggs, separated
1/4 cup granulated sugar
1/4 cup flour
1/4 cup cocoa powder
1 teaspoon vanilla extract
4 tablespoons sifted confectioners' sugar
1 cup heavy cream, whipped
1 1/4 teaspoons rum extract
1 tablespoon superfine sugar (Put desired amount of granulated sugar in a blender and blend at high speed for about 30 seconds)

Preheat oven to 350 degrees F. Beat egg yolks and 1/4 cup sugar until thick and smooth. Stir in flour, cocoa and vanilla extract. Blend well. Whip egg whites until stiff, but not dry. Fold into yolk and flour mixture. Butter a 15 x 8-inch baking pan. Line with baking parchment paper or wax paper. Butter well again, and dust lightly with 2 tablespoons of the confectioners' sugar. Pour batter into the pan and spread out evenly. Bake for 15 minutes. Cool for 5 minutes, then turn onto a cloth to cool. After 10 minutes peel paper off.

Combine whipped cream, rum and sugar. Adjust to taste. Spread over cake and roll cake like a jellyroll, starting with the long edge. Sprinkle with remaining confectioners' sugar. Serve in slices.

Squid Paella

In this paella, the delightful, true flavor of the squid shines through, and is subtly enhanced by the combination of rosemary, cumin, oregano, hot pepper flakes and sherry.

24 oz cleaned squid
Salt and pepper to taste
1/4 cup (2 fl. oz) of olive oil
3 cloves minced garlic
1 large yellow onion, chopped
3 1/4 cups (26 fl. oz) fish broth
1 green bell pepper, chopped
1 1/4 cups (10 oz) rice
1 medium tomato, chopped
1/4 cup (2 fl. oz) dry sherry
1/4 teaspoon saffron
1/4 teaspoon dried oregano
1/4 teaspoon ground cumin
1/8 teaspoon dried hot red pepper flakes
Lemon wedges, to garnish

Cut the bodies of the squid into rings, quarter the tentacles, season with salt and pepper, and set aside.

Heat the olive oil in a paella pan over medium heat and sauté the onion and garlic and green bell pepper for about 3 minutes. Add the tomato and sauté for a further 3 minutes.

Pour the rice into the paella pan and cook for about 5 minutes, stirring constantly. Add the sherry and continue to stirr until the sherry evaporates.

Add the squid, broth, and the rest of the seasonings and cook for 25 minutes, or until the rice is tender and the broth has been absorbed. Garnish with lemon wedges and serve. Serves 6

Burrida de raya - Skate in fish stock with allioli

Fish soups with names similar to this one are common in the Mediterranean, with the type of fish and the seasoning varying with the locale. For example, Provençal cooks make bourride and serve it with the rust-colored sauce known as rouille, while Ligurian cooks make buridda and accompany it with fried bread. The burrida of the Balearics calls for skate in an allioli-enriched stock and thin slices of country-style bread.

2 pounds skate
Spanish Sea Salt
Juice of 1 lemon
2 cups fish stock
1/2 teaspoon saffron threads
1 cup Allioli, at room temperature
2 tablespoons chopped fresh flat-leaf parsley
6 thin slices country-style bread

Remove the central cartilage from the skate and cut the fish into 3-inch squares. Place in a shallow dish, sprinkle with salt, and drizzle evenly with the lemon juice. Let stand at room temperature for 1 hour. Rinse under cold running water and set aside.

In a large saucepan, combine the stock and the saffron and bring to a boil over high heat. Immerse the skate in the stock, decrease the heat to medium, and cook, uncovered, for 10 minutes, or until the fish is opaque at the center when tested with a knife tip.

Using a slotted spoon, remove the skate from the pan, place on a platter, cover, and set aside. Increase the heat to high and boil the stock for 5 minutes longer. Remove the stock from the heat and whisk in the allioli and parsley. Place a slice of bread in each soup plate, place the skate on top, and cover with the stock. Serve immediately. Serves 6

Mero a la Mallorquina - Grouper with Vegetables

When a fish is prepared a la mallorquina you know that it will be cooked with a variety of vegetables piled on top. Ideally, the fish is a whole and weighs at least five pounds. Grouper is a good choice, but so is red snapper, striped bass, John Dory, or any other lean, white fleshed fish. The crown of colorful vegetables not only looks pretty but also infuses the fish with sensational flavor.

If you cannot find a whole large fish to cook, you can buy steaks or fillets, calculating 1/2 pound per serving and cooking them for only about 20 minutes.

1 1/2 lemons
2 artichokes
1 (5- to 6-pound) whole grouper, cleaned
Salt
1/2 teaspoon freshly ground black pepper
1 bunch fennel leaves, plus 1 tablespoon chopped
1/2 cup olive oil
3 boiling potatoes, about 1 1/2 pounds total weight, peeled and cut into 1/2-inch thick slices
1 1/2 teaspoons sweet pimenton or paprika
1/2 cup dry white wine
4 scallions, white part only, finely chopped
1 leek including tender green tops, cut into 1/4 inch-thick-slices
2 carrots, peeled and cut into 1/4-inch-thick slices
1 bunch Swiss chard, stems removed (reserve for another use) and finely chopped
2 tomatoes, thinly sliced
2 tablespoons chopped fresh flat-leaf parsley
1/4 cup pine nuts
1/4 cup raisins
2 tablespoons fine dried bread crumbs
1 cup fish stock

Squeeze the juice from a lemon half into a bowl filled with water and set aside. Working with 1 artichoke at a time, peel off the tough, dark outer leaves. Cut off the stem and flush with the bottom, cut off the top two-thirds of the leaves, and quarter the artichoke lengthwise. Using a small, sharp knife or a spoon, remove and discard the fuzzy choke, then cut the quarters into small pieces and slip them into the lemon water. Repeat with the second artichoke.

Season the fish inside and outside with the salt and the pepper. Slice the remaining lemon crosswise into 4 slices, and insert the lemon slices and the fennel leaves into the cavity of the fish. Set aside. Preheat the oven at 400ºF.

In a skillet, heat the olive oil over high heat. Add the potatoes, and fry, turning them occasionally, for about 5 minutes, or until they are lightly browned on the outside but still undercooked inside. Remove from the heat and, using a slotted spoon, arrange the potatoes on the bottom of a large rimmed baking sheet. (Make sure the sides of the baking sheet are high enough to accommodate not only the fish and vegetables, but also the stock that is added later). Lay the fish on top of the potatoes. Sprinkle the pimenton on top of the fish and drizzle with the wine.

Drain the artichokes and pat dry. In a bowl, combine the artichokes, scallions, leek, carrots, Swiss chard, spinach, and tomatoes and stir to mix well. Place the vegetables on top of the fish. Don't worry if some fall to sides of the fish. Sprinkle the parsley, the chopped fennel, pine nuts, and raisins on top and finally the bread crumbs.

Pour the fish stock evenly over the fish and vegetables, Bake for 2 hours, or until the fish is opaque near the backbone when tested with a knife tip and the vegetables are tender.

Remove from the oven and serve the fish and vegetables immediately directly from the pan. Even though this dish is a little messy to serve, it looks impressive and tastes delicious. Serves 6

Churros

Although churros are by no means exclusive to Madrid, they may have originated there. No open-air festival would be complete without its churrería stall, or at least a hawker wearing white cuffs and carrying a basket of freshly-fried fritters.

They are long thin strips of fluted dough fried to form loops. If thicker and straight, they are called porras, and if in the shape of a ring or hollow ball, buñuelos.

17 fl oz water
9 oz sifted flour
1 tsp salt
Plenty of oil for frying
Sugar (optional)

Bring the salted water to a boil in a high-sided pot. When it starts to boil, pour in all the flour and mix with a wooden spatula over the heat until a consistent, even dough is formed. Remove from the heat and continue to work the dough with the same spatula. When completely smooth, fill the churrera, a large tin or brass syringe that has a variety of nozzles and several handles to grip it while pressing the dough through.

Heat the oil to 375 degrees in a large frying pan and drop in strips of dough forming loops. Cook as many as will fit without touching each other. After 3-4 minutes, when golden, remove with a slotted spoon or a spike and leave to drain in a colander or on kitchen paper. Serve hot, sprinkled with sugar if desired. Servings 8

Chilled Paella Curry

This paella recipe demonstrates how the dish may successfully use nontraditional ingredients. The rice is made heavier with the generous use of sour cream and mayonnaise, which in turn provide a creamy balance to the artichokes, mushrooms, and stuffed olives.

Chicken breast meat has been added for sustenance, and the dish is infused with the exotic taste of curry. Although this recipe calls for the paella to be served chilled, you may serve it warm if you prefer.

3/4 cup (6 fl. oz) olive oil
1 1/2 cups Bomba rice
3 1/4 cups (26 fl. oz) vegetable broth
1/2 teaspoon saffron
1/4 teaspoon turmeric
16 oz skinless, boneless chicken breasts, cut into chunks
1 small green bell pepper, chopped
1 cup (2 1/2 oz) sliced mushrooms
1/2 cup (4 oz) sliced pimento-stuffed olives
1/2 cup (4 fl. oz) sour cream
1/2 cup (4 fl. oz) mayonnaise
2 cups (12 oz) bottled marinated artichoke hearts, undrained
4 scallions, sliced
1 tablespoon chopped parsley
1 1/2 tablespoons, curry powder

Heat 1/4 cup (2 fl.oz) of the olive oil in a paella pan. Pour in the rice and sauté for 5 minutes.

Add the broth, saffron, turmeric, and cook for 25 minutes or until the rice is tender and the broth has been absorbed. Set aside.

While cooking the rice, heat the remaining olive oil in a large skillet and cook the chicken until done and browned on all sides. Set aside. Add the chicken to the paella pan with the rice, and combine with the remaining ingredients. Refrigerate overnight and serve chilled. Serves 6

Prawn and Bacon Brochettes - Brochetas de Gambas Bacon

The Spanish love bacon, which we cure and air-dry in the same way as our famous jamon. This combination of prawns and bacon is inspired and very popular, and can be found at most Tapas bar, as well as in many banquets and receptions.

5 oz jamón or thinly sliced bacon
24 medium to large uncooked, headless prawns, peeled
Freshly ground black pepper
1 tablespoon olive oil
2 lemons, quartered
Preparation
Cut the bacon (or jamon, if using it) into pieces which will wrap generously round the prawns. Place the wrapped prawns down flat on a board and skewer them through the fattest part and the tail, making sure the jamón is firmly fixed. Season generously and drizzle with the oil.

On a high heat, griddle, grill or barbecue the prawn and bacon brochettes for 2-3 minutes on each side, so the jamón crisps up. Alternatively , roast in a hot oven (425ºF) on an oiled baking tray for 8-10 minutes. Squeeze over the juice of the lemon wedges and serve immediately. Makes 12 units

Gildas - Anchovy, olive and chile sticks

Gilda means lollipop, and the classic Gilda is a simple assembly of a guindilla (Spanish chile pepper), an anchovy and an olive. The combination of good-quality pinkish anchovies, smallish, crisp, unwrinkled chillies and a freshly pitted olive produce a sophisticated mélange.

3 1/2 oz marinated anchovies in olive oil
10 oz guindilla chillies, cut into 3/4-inch pieces
8 oz pitted green olives

Curl up each anchovy and thread it onto a cocktail stick, along with two or three guindilla chillies and an olive. Stack the gilda onto a plate and serve immediately. Makes 12 units

Almond Ice Cream

Whether served with ensaimadas or alone, this ice cream makes a perfect dessert.

1 pound (3 rounded cups) blanched almonds
8 cups water
2 1/2 cups sugar
2 tablespoons grated lemon zest
1 cinnamon stick

In a blender or food processor, very finely grind the almonds. Use the pulse function and watch carefully. You do not want the nuts to release too much oil, which will turn them into nut butter.

In a heavy saucepan, combine the water, sugar, lemon zest, cinnamon stick, and half of the almonds. Place over high heat and bring to a boil, stirring constantly. Decrease the heat to medium and add the rest of the almonds, continuing to stir. As soon as the mixture boils again, remove from the heat and let cool completely.

Transfer the cooled mixture to an ice-cream maker and freeze according to the manufacturer's instructions. If you do not have an ice-cream maker, transfer the mixture to a 4-cup container (a glass, stainless-steel, or plastic bowl will do) and place in the freezer for about 1 hour, or until half frozen.

During this hour, remove the ice cream from the freezer every 5 to 10 minutes and beat it with a whisk to prevent ice crystals from forming. After the first hour, return the ice cream to the freezer and leave it there for at least 2 hours, or until fully frozen. When made by either method, transfer the finished ice cream to an airtight container and store in the freezer. It will keep for up to 1 week.

When ready to serve, remove the ice cream from the freezer about 20 minutes in advance to allow it to soften slightly. Spoon into small dishes to serve. Makes about 1 1/2 pints.

Smoked Fish and Fruit Pintxos - Pintxos de Ahumado con fruta

Smoked fish and fresh fruit make a perfect match when combined in this recipe and served as an appetizer. Smoked salmon is now ubiquitous in Spain, particularly in the cities. Less evidence is traditional bacalao (salt cod), for which smoked mackerel is a substitute here.

7 oz smoked salmon
7 oz smoked trout
7 oz smoked mackerel
6 cherry tomatoes, halved
12 mixed green and red grapes, halved and deseeded
2 kiwi fruit, peeled and cut into 3/4-inch pieces
9 oz assorted berries (strawberries, raspberries, etc)
6 green olives, pitted and halved
Freshly ground black pepper
1 lemon, quartered
12 skewers

Cut the fish into 1-inch pieces. Alternate pieces of the three fish, folding where necessary, with the cherry tomatoes, fruit and olives. Season lightly with pepper and squeeze over the juice from the lemon wedges. Makes 12 units

Serves: 6-8 Mixed Paella

This is the recipe that springs to mind to most people think of paella. While Valencia, the homeland of paella, rarely produces a paella mixing seafood with meat, this paella has caught the popular imagination outside Spain and tends to be the paella served in most Spanish-themed restaurants.

It's easy to understand why few could resist the combination of delicate lobster meat, mussels, clams, and shrimp teamed with rich chorizo sausage and tender chicken.

1/2 pint of olive oil
10 mussels
10 clams
2 oz boneless pork, diced
2 teaspoons minced garlic
6 oz onions, chopped fine
1 medium tomato, 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
32 oz skinless, boneless chicken breasts, cut into chunks
Salt and pepper to taste
1 teaspoon paprika
1/2 teaspoon dried rosemary
1/2 teaspoon dried thyme
1/4 teaspoon ground cumin
24 oz lobster claws
24 oz rice
3 cups (48 fl. oz) chicken broth
1/4 teaspoon saffron
2 chorizo sausages, cooked and cut into chunks
10 uncooked shrimp, peeled and deveined
4 oz peas
4 tablespoon capers
Lemon wedges, to garnish

Scrub and debeard the mussels and clams, discarding any that don't close when tapped sharply. Set aside. Heat 1/4 cup (2fl. oz) of the olive oil in a skillet. Add the pork, and brown all sides. Mix in the garlic, onions, tomato, and bell peppers, stirring constantly until cooked. Set aside.

In another skillet, heat a further 1/4 cup (2 fl. oz) olive oil and cook the chicken until browned on all sides. Season with salt, pepper, paprika, rosemary, thyme, and cumin. Transfer the chicken to a plate and set aside.

In the same skillet, cook the lobster claws overt high heat for several minutes until its shell turns pink. Set the skillet aside.

Preheat the oven to 200 ºF. Heat 4 tablespoons olive oil in a skillet, and sauté the rice until it's translucent. Pour in the chicken broth, and combine well. Add the pork mixture, stirring constantly. Sprinkle in the saffron and continue to stir until well mixed.

Transfer the rice into a paella pan. Mix in the lobster claws, chicken, chorizo sausages, mussels, clams, shrimp, peas, and capers, combining well. Bake the paella, uncovered, and on the lowest oven shelf, for around 25 minutes, or until all the liquid has been absorbed. Discard any mussels and clams that have failed to open. Serve the paella straight from the pan, garnished with lemon wedges. Serves: 6-8

Artichokes with Clams

Artichokes are a popular vegetable in Spain, especially fresh from the market. They are often served sautéed with ham or stuffed with white sauce and ham or meat, etc. Sometimes served cold, they combine well with anchovies and piquillo peppers, or with salmon and capers, or tuna fish with a good olive oil.

20 preserved artichoke hearts
2 finely chopped garlic cloves
2 tablespoons olive oil
1 cup vegetable or fish stock
1 tablespoon flour
2 tablespoons dry, white wine
24 clean clams

Drain the artichoke hearts. Brown the garlic cloves in hot oil in a deep frying pan or earthenware dish. Add the flour then mix in the white wine and the stock. Add the clams and cook until they open. Then add the artichoke hearts and cook for a few minutes before serving. Servings 4