Below is a recipe thanks to our friends over at Spain recipes that I know you will love. Have fun and enjoy.

•    Servings: 8
•    Prep Time: 20 min.
•    Cook Time: 5 min.

Ingredients

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

Preparation

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 F 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.

Winter is here and soup is the best way to stay warm in Spain.
Serves 4
• Difficulty: easy
• Preparation time: 25 minutes
Ingredients
• 6 garlic cloves
• 6 tablespoons olive oil
• 4 slices stale bread
• 1 3/4 pints light stock
• 4 oz canned tuna, drained and flaked
• salt
• 1 teaspoon hot paprika, or sweet paprika plus a pinch of cayenne pepper
• 4 eggs
• 1/2 teaspoon cumin seeds, well crushed
Preparation
Put the oil and garlic in a casserole over a medium heat.
Remove and reserve the garlic the moment it looks cooked. Then fry the bread on both sides until golden.
Add the stock and bring to a simmer, stirring to break up the bread. Add the garlick and flaked tuna and season with salt and paprika.
Break in the eggs and poach gently for 5 minutes. Sprinkle the cumin over the top before serving.

Recipe thanks to Spain-recipes

photos google images

Recepie thanks to buyspain

photo flickr and google

• 200g short-grained pudding rice
• 300g sugar
• 1 litre milk

• 50g sultanas
• 3 tbsp brandy
• 1 stick of cinnamon
• a few tspn cinnamon powder

Steps:

1. Put the sultanas in a bowl and cover with the brandy

2. Place the rice (without rinsing), the sugar and the milk in a pan with a strong base over a medium heat – add the few drops of vanilla and the stick of cinnamon

3. When the milk starts to boil turn the heat to minimum and continue to cook slowly stirring occasionally to prevent the rice sticking to the bottom of the pan

4. Once the sultanas have soaked up the brandy add to the pan of rice and milk

5. Once the rice has cooked remove the pan from the heat – remove the cinnamon stick

6. Place in individual serving dishes and leave to cool – before serving cover with a little cinnamon powder
Thanks to euroresidentes

photo google 

I see that one of my favourite bloggers also enjoys good traditional Spanish dishes. Jamon Serrano, fried eggs and french fries, you really can’t ask for anything else. This is a dish that always makes me feel good. With a good piece of home made bread to dip in the sauce of the egg, a glass of red wine and you are just in heaven..At least my kind of heaven.

If you can’t find Jamon Serrano where you are try latienda.com they will deliver to you where ever you are so you can start enjoying the Spanish way of eating..

Source notesfromspain

The famous Spanish Chef José Ándres will be coming to a TV near you if you live in the United States. The new television series will be composed of 26 chapters in which he will teach spectators how to cook a traditional Spanish dish. Each episode will feature a different Spanish region along with talk about music, costumes..Overall talk about culture and food.

This is a show you shouldn’t miss if you are interested in learning more about the Spanish way of life and by that I mean the Spanish way of eating which is a great part of the culture.

Picture google images

source lne

]]> http://spainispassion.com/vino-jamon/made-in-spain-the-new-tv-program-about-spanish-recipes/feed/ 0 http://spainispassion.com/recipes/stuffed-tomatoes/ http://spainispassion.com/recipes/stuffed-tomatoes/#comments Mon, 27 Aug 2007 08:00:01 +0000 julia http://spainispassion.com/recipes/stuffed-tomatoes/

Ingredients

• 8 small tomatoes, or 3 large ones
• 4 hard-boiled eggs, cooled and peeled
• 6 tablespoons allioli or mayonnaise
• Salt & Pepper
• 1 tablespoon parsley, chopped
• 1 tablespoon white breadcrumbs, if using large tomatoes

Preparation

Skin the tomatoes, first by cutting out the core with a sharp knive and making a ‘+’ incision on the other end of the tomato. Then place in a pan of boiling water for 10 seconds, remove and plunge into a bowl of iced or very cold water (this latter step is to stop the tomatoes from cooking and going mushy).

Slice the tops off the tomatoes, and just enough of their bases to remove the rounded ends so that they will sit squarely on the plate. Keep the tops if using small tomatoes, but discard those large tomatoes. Remove the seeds and insides, either with a teaspoon or small, sharp knife.

Mash the eggs with the allioli -or the mayonnaise, if using- salt, pepper and parsley. Stuff the tomatoes, firmly pressing the filling down. With small tomatoes, replace the lids at a jaunty angle. If keeping to serve later, brush them with olive oil and black pepper ot prevent them from drying out. Cover with clingfilm and keep.

For large tomatoes, the filling must be firm enough to be sliced. If you make your own mayonnaise, thicken it by using more egg yolks. If you use shop-bought mayonnaise or allioli, add white breadcrumbs until the mixture reaches the consistency of mashed potatoes.

Season. Fill the tomatoes, pressing down firmly until level. Refrigerate for 1 hour, then slice with a sharp carving knife into rings. Sprinkle with chopped parsley.

recipe found in spain recipes

(Makes: 4 Servings)

If you dont have a flame-proof crock,
cook shrimp all at once in a heavy cast-iron skillet.

1/2 cup olive oil
2 teaspoons finely chopped garlic
2 teaspoons hot red-pepper flakes
2 teaspoons salt
48 medium shrimp, peeled
Flat-leaf parsley, chopped

1. Divide oil, garlic, red-pepper flakes, and salt evenly among 4 earthenware or ceramic flame-proof crocks.
2. One at a time or all at once, heat crocks over high heat until oil sizzles,
1 to 1 1/2 minutes.
Add 12 shrimp to each crock, and cook just until pink, about 2 minutes.
Immediately remove crocks from heat, sprinkle shrimp with parsley,
and serve them still sizzling.

Recipie found in egoonline