Paella Party Plans
We should have some tapas to start followed by the paella then a Spanish dessert. The ingredients for all are listed below.
Tapa #1 Gazpacho
INGREDIENTS:
2 pounds Large Red, Ripe Tomatoes
1 large Cucumber, peeled
1/2 loaf day old French Baguette (bread crumbs also work)
1 large, Green Bell Pepper
1 cup Extra Virgin Olive Oil
6 Spring Onions
1 Clove Garlic
3 Tablespoons white wine vinegar
1 teaspoon Paprika (spicy or sweet)
Salt and Pepper to taste
1 1/2 Quart Water
PREPARATION:
Chop up bread into small pieces and soak in 1 cup water. Dice all of the vegetables and place in large bowel. Add bread and then the olive oil, stir. Pour three tablespoons of white wine vinegar into the bowel, the paprika, ½ quart of water and salt to taste. Add all of the contents of the bowel along with one quart of water to the blender, and blend for a few seconds until you reach the desired thickness. For thicker Gazpacho use less water. Place the blended gazapacho back in the bowel and chill for at least one hour before serving (or add ice cubes). You can garnish the bright cold soup with avocado cubes and diced peppers.
Tapa #2 Tortilla Espanola
INGREDIENTS:
5 extra large Potatoes (approx 2 pounds)
1 large Onion, chopped finely
4-5 medium sized Eggs
Salt to taste
Olive Oil (Extra Virgin)
PREPARATION:
Peel the potatoes and slice them into medallions (extra thin slices). Dice the onion finely and place aside. In a large frying pan, fill to approx ½ inch full of olive oil and heat. Stir in the potatoes and onions until just barely covered with the olive oil (sealing them). Fry for five minutes, constantly stirring so as not to burn. When the potatoes are tender, place a plate or lid over the frying pan and drain off the excess oil (putting aside in a heat proof container.
In a separate bowl, crack open the eggs and whisk, with a pinch of salt mixed in. Stir in the eggs over the potato and onion mix. Lower the heat so the mix doesn’t burn, and cook for approximately four minutes. Now the trick is to flip the tortilla without it going everywhere: very gently turn over the frying pan onto a plate and nudge the tortilla onto it and then flip it back into the pan to continue cooking for a few minutes (careful it doesn’t burn). When golden brown, turn off the heat and slip the tortilla onto a serving plate. This Spanish Tortilla can be served as a main course or an appetizer, and can be eaten hot or cold.
Here's a paella recipe I stole from somewhere and modified a little bit to make it more like the paella I had in Spain:
INGREDIENTS:
* 1/4 cup olive oil
* 3 to 5 pounds chicken, cut in serving pieces
* 1/4 cup water
* 1/2 cup chopped yellow onion
* 1 clove garlic, halved
* 3 tablespoons butter
* 2 cups uncooked rice (short grain)
* few bits saffron, about 1/8 teaspoon
* 4 cups chicken broth
* 1 pound shrimp, cooked, shells removed
* 2 dozen cherrystone clams in shell
* 1 cup chorizo (Spanish variety is typically more finely ground than Mexican variety)
* 3 lemons
PREPARATION:
In a large pan, heat the olive oil. Wash chicken and pat dry. Add the chicken to the hot olive oil and brown well on all sides. Add the water and cover and cook until chicken is tender, about 30 to 40 minutes. Remove the pieces of chicken and set aside. To the juices in the pan, add the onion and garlic. Cook slowly 5 minutes. Do not brown. Melt the butter in a saucepan; add the rice and saffron. Stir over low heat 5 minutes and add the chicken broth or water. Bring to the boiling point, cover and cook slowly for 17 minutes. Stir into the pan with the onion. In a large 4-quart casserole or oven-proof Dutch oven, layer the rice, chicken, shrimp, sausage and clams. Have a few of the clams on top. Bake at 350° until thoroughly heated and the clams are open. Top with quartered lemons.
Serves 8.
Not Spanish, but we can try some tostones with the paella.
INGREDIENTS:
* 2 plantains
* lots of olive oil
* salt
* cilantro
For dessert #1, Arroz con leche.
INGREDIENTS:
* 4 cups of rice
* 2 can condensed milk.
* 2 can evaporated milk.
* 4 cups milk
* 2 cup sugar
* 2 tsp cinnamon
* A few small cloves
* 1 cup raisins (optional)
* 1 stick of margarine
PREPARATION:
Soak the rice 1 hour in water with the cinnamon and cloves.
After soaking the rice, add the 2 cups of milk and begin to cook for 1/2 hour, add more milk or water if the rice starts to get dry and stir frequently so that it doesn't stick.
Add the sugar, stir again, and cook for 10 minutes
Add the condensed milk and the evaporated and stir (add more sugar to taste as needed)
Continue cooking for about 15 minutes always stirring every 2 to 3 minutes.
After 15 more minutes of cooking, remove from the stove - Allow the "arroz con leche " to sit for about 10 minutes before serving. Serves 4-6.
Tapa #1 Gazpacho
INGREDIENTS:
2 pounds Large Red, Ripe Tomatoes
1 large Cucumber, peeled
1/2 loaf day old French Baguette (bread crumbs also work)
1 large, Green Bell Pepper
1 cup Extra Virgin Olive Oil
6 Spring Onions
1 Clove Garlic
3 Tablespoons white wine vinegar
1 teaspoon Paprika (spicy or sweet)
Salt and Pepper to taste
1 1/2 Quart Water
PREPARATION:
Chop up bread into small pieces and soak in 1 cup water. Dice all of the vegetables and place in large bowel. Add bread and then the olive oil, stir. Pour three tablespoons of white wine vinegar into the bowel, the paprika, ½ quart of water and salt to taste. Add all of the contents of the bowel along with one quart of water to the blender, and blend for a few seconds until you reach the desired thickness. For thicker Gazpacho use less water. Place the blended gazapacho back in the bowel and chill for at least one hour before serving (or add ice cubes). You can garnish the bright cold soup with avocado cubes and diced peppers.
Tapa #2 Tortilla Espanola
INGREDIENTS:
5 extra large Potatoes (approx 2 pounds)
1 large Onion, chopped finely
4-5 medium sized Eggs
Salt to taste
Olive Oil (Extra Virgin)
PREPARATION:
Peel the potatoes and slice them into medallions (extra thin slices). Dice the onion finely and place aside. In a large frying pan, fill to approx ½ inch full of olive oil and heat. Stir in the potatoes and onions until just barely covered with the olive oil (sealing them). Fry for five minutes, constantly stirring so as not to burn. When the potatoes are tender, place a plate or lid over the frying pan and drain off the excess oil (putting aside in a heat proof container.
In a separate bowl, crack open the eggs and whisk, with a pinch of salt mixed in. Stir in the eggs over the potato and onion mix. Lower the heat so the mix doesn’t burn, and cook for approximately four minutes. Now the trick is to flip the tortilla without it going everywhere: very gently turn over the frying pan onto a plate and nudge the tortilla onto it and then flip it back into the pan to continue cooking for a few minutes (careful it doesn’t burn). When golden brown, turn off the heat and slip the tortilla onto a serving plate. This Spanish Tortilla can be served as a main course or an appetizer, and can be eaten hot or cold.
Here's a paella recipe I stole from somewhere and modified a little bit to make it more like the paella I had in Spain:
INGREDIENTS:
* 1/4 cup olive oil
* 3 to 5 pounds chicken, cut in serving pieces
* 1/4 cup water
* 1/2 cup chopped yellow onion
* 1 clove garlic, halved
* 3 tablespoons butter
* 2 cups uncooked rice (short grain)
* few bits saffron, about 1/8 teaspoon
* 4 cups chicken broth
* 1 pound shrimp, cooked, shells removed
* 2 dozen cherrystone clams in shell
* 1 cup chorizo (Spanish variety is typically more finely ground than Mexican variety)
* 3 lemons
PREPARATION:
In a large pan, heat the olive oil. Wash chicken and pat dry. Add the chicken to the hot olive oil and brown well on all sides. Add the water and cover and cook until chicken is tender, about 30 to 40 minutes. Remove the pieces of chicken and set aside. To the juices in the pan, add the onion and garlic. Cook slowly 5 minutes. Do not brown. Melt the butter in a saucepan; add the rice and saffron. Stir over low heat 5 minutes and add the chicken broth or water. Bring to the boiling point, cover and cook slowly for 17 minutes. Stir into the pan with the onion. In a large 4-quart casserole or oven-proof Dutch oven, layer the rice, chicken, shrimp, sausage and clams. Have a few of the clams on top. Bake at 350° until thoroughly heated and the clams are open. Top with quartered lemons.
Serves 8.
Not Spanish, but we can try some tostones with the paella.
INGREDIENTS:
* 2 plantains
* lots of olive oil
* salt
* cilantro
For dessert #1, Arroz con leche.
INGREDIENTS:
* 4 cups of rice
* 2 can condensed milk.
* 2 can evaporated milk.
* 4 cups milk
* 2 cup sugar
* 2 tsp cinnamon
* A few small cloves
* 1 cup raisins (optional)
* 1 stick of margarine
PREPARATION:
Soak the rice 1 hour in water with the cinnamon and cloves.
After soaking the rice, add the 2 cups of milk and begin to cook for 1/2 hour, add more milk or water if the rice starts to get dry and stir frequently so that it doesn't stick.
Add the sugar, stir again, and cook for 10 minutes
Add the condensed milk and the evaporated and stir (add more sugar to taste as needed)
Continue cooking for about 15 minutes always stirring every 2 to 3 minutes.
After 15 more minutes of cooking, remove from the stove - Allow the "arroz con leche " to sit for about 10 minutes before serving. Serves 4-6.
posted by outpostbabu at 10:42 PM
0 comments
