Salad Sevillana Food

SALAD SEVILLANA

Steps:

• Combine first 8 ingredients in blender or processor and blend until well combined and frothy. (Can be prepared 1 day ahead. Cover and refrigerate.)
• Combine spinach, artichoke hearts, bacon and eggs in large bowl. Toss with enough dressing to coat generously. Divide among 4 plates and serve.

BIRTHDAY PARTY PAELLA

Steps:

• Heat 1 tablespoon oil in heavy large shallow pot over medium-high heat. Add sausages and sauté until cooked through, turning often, about 10 minutes. Transfer to large bowl. Sprinkle chicken with salt and pepper. Working in batches, add chicken, skin side down, to pot. Cover and cook until brown, about 6 minutes. Turn chicken over, cover and cook until brown and cooked through, about 8 minutes longer. Transfer chicken to bowl with sausages. Add onions and 10 chopped garlic cloves to pot; sauté until tender, about 8 minutes. Add tomatoes and bay leaves; stir 2 minutes. Stir in zucchini and bell peppers. Transfer to another large bowl.
• Toss shrimp with remaining 2 tablespoons oil, 1 minced garlic clove and generous pinch of saffron in medium bowl. (Chicken-sausage mixture, vegetable mixture and shrimp mixture can be prepared 6 hours ahead. Cover separately and refrigerate.)
• Preheat oven to 375°F. Brush one 18 x 12 x 2 1/4-inch roasting pan with olive oil. Mix rice and 1 1/2 teaspoons salt into vegetable mixture. Spread rice mixture evenly in prepared pan. Cut sausages diagonally into 1-inch slices. Using wooden spoon, push sausage and chicken pieces into rice mixture; pour any juices from bowl over. Bring 5 cups chicken broth, paprika and remaining 1/4 teaspoon saffron to boil in medium saucepan. Pour evenly over rice mixture. Cover roasting pan tightly with foil. Bake until rice is almost tender, about 40 minutes.
• Sprinkle shrimp mixture with salt and pepper. Arrange atop rice mixture. Cover pan with foil; bake until shrimp are opaque in center, rice is tender and most of liquid in pan is absorbed, about 20 minutes longer. Sprinkle with parsley. Spoon paella onto plates and serve.

PAELLA SEVILLANA

Steps:

• Saute garlic, onion, bell peppers, and tomato in olive oil.
• Add chicken, pork, and peas, and saute. Add white wine.
• Add cumin, pepper, saffron, and salt. Let cook 15 minutes until meat is done.
• Add jamon iberico and rice, and saute one minute.
• Add 6 cups broth (or twice as much as rice you use).
• After the paella boils for 10 minutes, add the seafood and return to simmer for 10 additional minutes.
• Decorate with the roasted red pepper strips, and let sit five minutes before serving.

SEVILLA TAPAS SALAD

Steps:

• In a bowl combinethe tomatoes, onion, capers, oil, and pepper.
• Season with salt and add parsley.
• Toss gently with a fork.
• Serve within 1 hour for the freshest taste.

ACEITUNAS A LA SEVILLANA (SEVILLA-STYLE GREEN OLIVES)

Steps:

• Place olives in a glass jar just large enough to fit them all inches Add remaining ingredients and fill jar with water.
• Shake well and marinate at room temperature for several days.
• Serve room temperature.
• May be kept for weeks in the refrigerator; return to room temperature before serving.