Spanish Scrambled Eggs With Pimenton And Asparagus Food

SPANISH ASPARAGUS REVUELTO

Steps:

• Put 3 tablespoons olive oil in a cast-iron skillet over medium-high heat. Add peeled garlic cloves and let them sizzle until lightly browned, then remove. Add bread cubes, season with salt and pepper, lower heat to medium and gently fry until lightly browned and crisp, about 2 minutes. Remove bread and set aside to cool.
• Add chorizo and fry lightly. Add asparagus, season with salt and pepper, and stir-fry until cooked through but firm, 3 to 4 minutes. Add green onions and minced garlic and cook 1 minute more.
• Season eggs with salt, pepper and pimentón. Pour into pan and cook, stirring with a wooden spoon, just until soft and creamy, 2 to 3 minutes. Add parsley and serve immediately, topped with the fried bread cubes.

SPANISH SCRAMBLED EGGS WITH PIMENTON AND ASPARAGUS

Steps:

• Trim the woody ends from the asparagus, removing tough fibrous outer layers from the stalks if they are large - a potato peeler is good for this.
• Cut the asparagus into 1" lengths - setting aside the tips.
• Bring a pan of water to the boil and boil the asparagus for 2 to 4 minutes - excluding the tips; add the tips and boil for a further 2 minutes.
• Drain carefully - the asparagus should be just tender but not too soft.
• Beat the eggs with the spices and seasonings.
• Warm the olive oil with the butter in a large roomy pan - over a moderate heat.
• When the butter has melted and the oil is sizzling, add the beaten eggs.
• Stir for 1 minute with a wooden spoon, then add the asparagus. Cook for a further 1 - 2 minutes, until the eggs are just set.
• Serve at once, sprinkled with pimenton, crusty bread and side dishes of olives, almonds and choritzo.

SCRAMBLED EGGS WITH ASPARAGUS

Steps:

• Place the asparagus in the basket of a vegetable steamer and steam until tender, about 10 minutes. Immediately plunge into a bowl of ice water and drain. Pat dry. Cut each spear in half on a diagonal and cut the bottom of the spears into small dice.
• Melt half of the butter in a medium skillet over medium heat. Add all the asparagus and cook, gently stirring, to heat thoroughly.
• Meanwhile, melt the remaining butter in a large skillet. Add the eggs and whisk in a figure eight, making sure the edges of the eggs don?t stick. When the eggs are almost set, slowly pour in the cream, a little at a time, continuing to whisk briskly.
• Sprinkle in the chives and whisk until the eggs are completely set. Divide the eggs and asparagus evenly among four plates, placing the spears and diced asparagus around the eggs or stack the spears so they lean against the eggs. Season with salt and pepper.

HUEVOS REVUELTOS ESPAñA (SPANISH SCRAMBLED EGGS)

Steps:

• Bring a medium size saucepan with water to a boil. Add the potatoes to water, and let potatoes boil until tender, about 10 minutes. Drain, and rinse with cool running water for about 1 minute. When potatoes are still warm but cool enough to handle, slice potatoes crosswise about 1/2 inch thick.
• In a large nonstick skillet, heat oil over medium heat. Add potato slices and chopped onion. Season potatoes and onion with salt and pepper, and cook about 5 minutes or until potatoes are browned, turning occasionally to ensure even cooking. Add chorizo and ham, and cook over medium heat for about 2 minutes or until ham is crisp, stirring occasionally. Stir in the piquillo peppers and cook for 1 more minute.
• Beat eggs in a bowl with a bit of salt and pepper. Add beaten eggs to the skillet and cook about 5 minutes or until soft curds form in the eggs, stirring frequently with a wooden spoon. Add the shredded Manchego, and continue stirring while it cooks another 30 seconds or until cheese just begins to melt. Sprinkle smoked paprika on top, and serve immediately with buttered toast or toasted English Muffins.

BASQUE EGGS WITH HAM, ASPARAGUS AND PEAS

Steps:

• Finely slice the garlic cloves and fry in 2 tbsp olive oil in a strong earthenware casserole dish.
• Cut the ham into cubes and add to the casserole dish - sauté for 5 mins over a low heat.
• Wash the asparagus pieces and remove any rough ends leaving only the tender shoots - cut these into pieces about 3 cms long and add to the casserole dish - sauté for a further 5 mins - season with salt.
• Add the peas to the casserole dish cover with a little water and simmer until the peas are almost cooked (5 mins or a little longer if using frozen peas).
• Finally break the eggs whole into the casserole dish and leave over the heat until the eggs are cooked.

GALICIAN-STYLE LOBSTER WITH PIMENTóN AND OLIVE OIL

Steps:

• In a large pot, bring 2 quarts of water to a boil. Stir in the salt, olive oil, bay leaf, peppercorns and potato and cook, covered, for 2 1/2 minutes. Add the lobster, head first, into the pot and cook, covered, for 7 minutes more.
• Remove the lobster from the pot and drain the potatoes. Crack the lobster claws and cut the tail into 6 pieces.
• Arrange the potatoes on a serving dish. Top with the lobster pieces. Place the pimentón in a fine-mesh sieve and sprinkle evenly over the top, gently tapping the side of the sieve to break up any large chunks. Sprinkle with more sea salt to taste and drizzle with more olive oil.