CALDO DE PESCADO (SPANISH FISH SOUP)
Thanks to ingredients like ground cumin, a generous pinch of saffron and dry white wine, this fish stew is pleasingly aromatic.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 16
Steps:
- In a medium stockpot, heat olive oil over medium-low heat. Add onions and garlic and saute stirring occasionally, until translucent, about 8 minutes. Add stock or water, wine, bay leaves, and cumin. Bring to a boil and immediately reduce heat to low; simmer gently for 10 minutes.
- Add potatoes, tomatoes, and saffron; cover and cook until potatoes are very tender, about 25 minutes. Remove from heat. With a slotted spoon, transfer half the potato mixture to a food processor or food mill. Add paprika; puree Stir puree back into soup; add salt and pepper.
- Bring soup to a slow simmer over medium-low heat. Add red peppers and fish; cook until peppers are tender and fish is cooked through, about 5 to 7 minutes. Divide among bowls and serve garnished with parsley.
Nutrition Facts : Calories 161 g, Cholesterol 37 g, Fat 3 g, Fiber 2 g, Protein 22 g, Sodium 307 g
ONE-PAN SPANISH FISH STEW
Use any sustainable white fish or salmon in this easy, flavour-packed stew - perfect with crusty bread
Provided by Barney Desmazery
Categories Dinner
Time 50m
Number Of Ingredients 13
Steps:
- In a small bowl, mix the parsley with ½ the garlic and lemon zest, then set aside. Heat 2 tbsp oil in a large sauté pan. Throw in the onion and potatoes, cover the pan, then sweat everything for about 5 mins until the onion has softened. Add the remaining oil, garlic and spices, then cook for 2 mins more.
- Pour over the lemon juice and sizzle for a moment. Add the tomatoes, ½ a can of water and crumble in the stock. Season with a little salt, then cover the pan. Simmer everything for 15-20 mins until the potatoes are just cooked.
- Stir through the prawns and chickpeas, then nestle the fish chunks into the top of the stew. Reduce the heat and recover the pan, then cook for about 8 mins, stirring very gently once or twice. When the fish is just cooked through, remove from the heat, scatter with the parsley mix, then bring the dish to the table with the bottle of olive oil for drizzling over and some crusty bread, if you want.
Nutrition Facts : Calories 382 calories, Fat 11 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 5 grams sugar, Fiber 5 grams fiber, Protein 39 grams protein, Sodium 1.92 milligram of sodium
SPANISH COD
A delicious fish dish with a pungent tomato sauce with green olives and marinated vegetables. Throw some jumbo shrimp in with the fish for an even more delicious and impressive meal.
Provided by LUNDEGAARD1
Categories World Cuisine Recipes European Spanish
Time 35m
Yield 6
Number Of Ingredients 12
Steps:
- Heat butter and olive oil in a large skillet over medium heat. Cook and stir onions and garlic until onions are slightly tender, being careful not to burn the garlic. Add tomato sauce and cherry tomatoes, and bring to a simmer. Stir in green olives and marinated vegetables, and season with black pepper, cayenne pepper, and paprika. Cook fillets in sauce over medium heat for 5 to 8 minutes, or until easily flaked with a fork. Serve immediately.
Nutrition Facts : Calories 169.7 calories, Carbohydrate 6.5 g, Cholesterol 46.1 mg, Fat 6.6 g, Fiber 1.6 g, Protein 21.3 g, SaturatedFat 1.8 g, Sodium 597 mg, Sugar 2.4 g
BAKED FISH, SPANISH STYLE
From the Betty Crocker International Cookbook. It states it is low-calorie, but it sure doesn't taste low-cal. I used cod, but I think just about any fish would be just as delicious.
Provided by Northwestgal
Categories Peppers
Time 40m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375°F.
- If fish is large, cut into 6 serving portions. Arrange fish in ungreased 8x8-inch baking dish. Sprinkle with salt and pepper. Top with green pepper rings, tomato slices, and onion slices.
- Mix together the lemon juice, oil and garlic. Pour seasoned lemon juice over fish. Cover.
- Bake in oven at 375°F for 15 minutes. Uncover and cook until fish flakes easily with fork, about 10 to 15 minutes more.
- Garnish with lemon slices, and serve hot.
SPANISH FISH
These flaky fish fillets from Pix Stidham of Exeter, California get plenty of fresh flavor from onions and tomato, plus a little zip from cayenne pepper. "This recipe is particular favorite of my family's" Pix notes. "The fish doesn't get dry...it's moist and delicious."
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- Brush oil onto bottom of a 13-in. x 9-in. baking dish; top with onion and pimientos. Pat fish dry. Combine the salt, mace, cayenne and pepper; sprinkle over both sides of fish. , Arrange fish over onions and pimientos. Top each fillet with a tomato slice; sprinkle with mushrooms and green onions. Pour wine over fish and vegetables., In a nonstick skillet, melt butter; add bread crumbs. Cook and stir over medium heat until lightly browned. Sprinkle over fish. , Cover and bake at 350° for 20 minutes. Uncover and bake 20-25 minutes longer or until fish flakes easily with a fork.
Nutrition Facts : Calories 251 calories, Fat 9g fat (3g saturated fat), Cholesterol 68mg cholesterol, Sodium 700mg sodium, Carbohydrate 11g carbohydrate (0 sugars, Fiber 1g fiber), Protein 29g protein. Diabetic Exchanges
SPANISH-STYLE FISH
This untried recipe is from WebMD® and sounds so healthy and delicious that I decided to post it for Zaar World Tour II.
Provided by Debs Recipes
Categories Spanish
Time 50m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Cut the fish into semi-small pieces; sauté the fish in heated olive oil until golden-brown; stir in onions, shallots, garlic, tomatoes, cayenne, saffron, and salt.
- Simmer, uncovered, for about 40 minutes; season with fresh-ground pepper and a small handful of tarragon just before serving.
SPANISH-STYLE GRILLED FISH
Provided by Duff Goldman
Time 2h
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Preheat a grill to medium high. Combine 1 sliced onion, 1/2 cup olive oil, the vinegar, garlic, lemon slices, scallions, 1 1/2 tablespoons paprika, the cayenne, rosemary, thyme and 2 teaspoons salt in a large bowl. Set aside at room temperature, 1 hour.
- Spread the remaining 3 sliced onions in a large disposable roasting pan. Drizzle with 2 tablespoons olive oil and sprinkle with 1/2 tablespoon paprika and 1 teaspoon salt.
- Combine the remaining 2 tablespoons olive oil and 1/2 tablespoon paprika in a small bowl. Rinse the fish and pat dry. Rub all over with the olive oil-paprika mixture. Stuff the cavity super full with the marinated onion-herb mixture, adding anything that doesn't fit to the disposable pan.
- Brush the grill grates generously with vegetable oil. Sprinkle the fish on one side with 1/2 teaspoon salt; place salt-side down on the grill and cook until charred on the bottom, 4 to 5 minutes. Sprinkle with 1/2 teaspoon salt; gently flip and cook until the other side is charred, 4 to 5 more minutes. Transfer the fish to a baking sheet and let rest, uncovered, 10 minutes. Meanwhile, transfer the disposable pan with the onions to the grill. Cover and cook, stirring occasionally, until the onions begin to soften, 8 to 10 minutes.
- Remove the pan with the onions and reduce the grill heat to medium (if using a charcoal grill, break up the coals to reduce the heat). Add the fish to the pan, belly-side down, making sure you don't spill the stuffing (use your hands to hold him together). Once he is settled, push more onions around him to prop him up. Add 3/4 cup water to the pan; place on the grill, cover and cook until the flesh is opaque, firm and slightly flaky, 20 to 25 minutes.
- To serve, use a large spoon to pull the flesh from the bones-it will fall off easily. Serve with the grilled onion mixture.
- Duff says to make sure you save the fish cheeks for your favorite friend at the table-they're sweet and tender.
SPANISH STYLE BAKED FISH
Continental tasty fish dish with a twist.
Provided by towersa
Time 1h30m
Yield Serves 6
Number Of Ingredients 0
Steps:
- Heat oven to 180 c or Gas mark 6
- Peel and dry potatoes. Toss with onions, peppers and garlic in the oil in a shallow dish. Roast for 45 minutes.
- Scatter olives and bay leaves over the mixture. Sit fish on top.
- Mix pesto and lemon juice and put on top of the fish/vegetables. Roast for further 15 minutes
- Serve with a salad.
SPANISH-STYLE RICE WITH CHICKEN AND SEAFOOD (RIZ à LA VALENCIENNE)
Categories Chicken Rice Tomato Bake Clam Mussel Spice Artichoke Green Bean Bell Pepper White Wine Gourmet
Yield Makes 6 servings
Number Of Ingredients 17
Steps:
- Squeeze juice from 1 lemon half into a bowl of cold water. Cut off and discard stems of 1 whole artichoke and cut off top 1 1/2 inches of leaves. Bend back outer leaves until they snap off close to base and discard several more layers of leaves in same manner until exposed leaves are pale green at top and yellow at base. Trim dark green fibrous parts from base and sides with a sharp paring knife, then quarter artichoke lengthwise. Rub cut surfaces with other lemon half, and drop artichoke into water. Trim remaining artichokes in same manner.
- Bring a large pot of salted water to a boil and simmer fresh artichokes until just tender, 10 to 12 minutes. (Do not cook thawed artichokes.) Transfer with a slotted spoon to paper towels to drain. When cool enough to handle, scoop out choke with a spoon.
- Cook beans in same pot of boiling salted water until crisp-tender, about 4 minutes. Drain in a colander, then rinse under cold running water to stop cooking. Pat dry.
- Cook clams and mussels in wine in a large heavy pot over moderately high heat, covered, stirring occasionally, 4 to 10 minutes, checking shellfish frequently after 4 minutes and transferring to a bowl as they open (mussels will open before clams). Discard any unopened mussels after 8 minutes and any unopened clams after 10 minutes. Keep warm, covered. Pour shellfish cooking liquid through a fine sieve lined with a paper towel into a large glass measure and add enough water to make 2 cups.
- Pat chicken dry and season with salt and pepper. Heat 1 1/2 tablespoons oil in paella pan over moderately high heat until hot but not smoking, then brown chicken well all over, about 15 minutes. Transfer with slotted spoon to a plate.
- Preheat oven to 400°F.
- Cook onion in 1 1/2 tablespoons oil in pan over moderate heat, stirring, until softened, about 6 minutes. Add garlic and paprika and cook until fragrant, about 2 minutes. Add rice and cook, stirring, 1 minute, then stir in tomatoes.
- Add seafood cooking liquid, chicken broth, and chicken with juices and bring to a boil over high heat. Boil, gently stirring and frequently rotating pan, until rice has absorbed most of liquid and spoon leaves a path exposing bottom of pan when pulled through rice, about 15 minutes.
- Remove pan from heat and tuck clams and mussels into rice. Bake riz in middle of oven, uncovered, until a crust forms around edge of pan, liquid is absorbed, and chicken is cooked through, about 10 minutes.
- While riz is baking, heat remaining tablespoon oil in a large nonstick skillet over moderately high heat until hot but not smoking, then saut bell peppers until crisp-tender, about 5 minutes. Add green beans and artichokes (cooked fresh or thawed) and sauté just until heated through. Season with salt and pepper.
- Tuck vegetables into riz and let stand 10 minutes before serving.
BACALAO A LA VIZCAINA - SPANISH-STYLE SALT COD IN BATTER
A battered salt cod dish from the Basque Region of Spain. Although it's especially popular at Easter in Spain and throughout Latin America, it can be enjoyed any time of year.
Provided by Michele Peterson
Categories Main
Time 2h45m
Number Of Ingredients 16
Steps:
- Begin soaking the whole piece of salt cod in water three days prior to the day you want to prepare the dish
- Replace the water daily and be sure to cover the salt cod completely. Place it into the refrigerator while it's soaking
- Puree the onion, garlic, tomato and water in a food processor until a fine consistency
- Pour a tablespoon of oil into a large frying pan and add the tomato sauce, herbs, Espelette pepper and achiote.
- Simmer the sauce while preparing and cooking the cod
- Drain, rinse, pat dry and then cut the salt cod into pieces about 3 x 3 inches square. The sizes of the pieces will vary based on the shape of the fish
- Sprinkle the fish with two tablespoons of flour and pepper
- Separate egg whites and beat until stiff
- Beat egg yolks until creamy
- Combine egg whites, egg yolks, two tablespoons of flour, achiote and pepper, beating for a minute or two until batter is creamy
- Heat five tablespoons of oil in a frying pan until it reaches a medium high temperature
- Dip each piece of salt cod in batter and fry in oil until browned (3 minutes), then remove and allow it to drain on paper towels.
- Repeat until all the fish is cooked. Try to work quickly so the batter doesn't begin to separate.
- Place the fish in the tomato sauce and add the potatoes and olives
- Cover and heat thoroughly at a medium temperature (5-10 minutes)
- Sprinkle with parsley and serve
Nutrition Facts : Calories 376 kcal, Carbohydrate 37 g, Protein 9 g, Fat 22 g, SaturatedFat 15 g, Cholesterol 82 mg, Sodium 335 mg, Fiber 6 g, Sugar 2 g, ServingSize 1 serving
SPANISH FISH IN A SACK
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 21
Steps:
- Preheat oven to 400 degrees F.
- Rip off 4 sheets of parchment paper, each a little over a foot long.
- Place 1/4 of the green beans in the center of each sheet then top with 2 anchovy fillets -- optional, 1/4 of the garlic, 1/4 of the pimiento or roasted pepper strips, chopped olives and cod or snapper portions. Season the fish with salt and pepper and top with equal amounts of the scallions and parsley. Drizzle extra-virgin olive oil liberally and equally along with lemon zest and juice evenly over the fish portions. Fold the top and bottom edges together and crease several times then crease up the ends of the packets, making a sack for each fish to cook in. Arrange the sacks on the baking sheet and place in the center of the hot oven.
- Bake packets 20 minutes. Serve a packet per dinner plate and cut open at table. Pass salad or Potatoes with Chorizo and Onions or even simply some good, chewy bread to round out the meal.
- Heat a medium skillet over medium high heat. Add extra-virgin olive oil, 2 turns of the pan, and the chorizo. Cook sausage 2 minutes, flip cook another minute then add potatoes and onions to the pan in an even layer over the sausage. Season the potatoes and onions with salt, pepper and paprika then turn sections of the potatoes using a spatula so that the chorizo is on top and potatoes and onions are on the bottom. Place a smaller skillet on top and press down. Weight the skillet with a few heavy cans. Cook 10 to 12 minutes. Remove weight and turn again to combine all ingredients. Cook another 3 to 4 minutes then add parsley, remove from heat and serve.
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From swedishnomad.com
Reviews 1Published 2019-03-29Estimated Reading Time 7 mins
- Tortilla Española. When we say tortilla in Sweden, we usually talk about thin bread made from flour. In Spain however, a tortilla is basically a Spanish omelette made of eggs and potatoes.
- Gambas al ajillo. When it comes to Spanish food, Gambas al ajillo might just be my #1 favorite dish. It’s an appetizer and tapas dish with garlic shrimps that have been fried with olive oil in a special clay pot.
- Albondigas. Swedish meatballs are famous worldwide, but Spain has their own version of meatballs, known in Spanish as Albondigas. They are usually served in a bowl with a spicy tomato sauce.
- Pulpo a la Gallega. Another famous tapas dish that you should try. Even if you dislike octopus or find it scary to eat, I encourage you to taste Pulpo a la Gallega while you travel to Spain.
- Jamón Serrano and Iberico. Both Jamón Serrano and Jamón Iberico are Spanish specialties that shouldn’t be missed if you eat meat. You will find these types of cured ham almost everywhere and there are various standards and pricing according to quality and age.
- Gazpacho. A very traditional Spanish dish that has been eaten for a long time. Its origins are disputed as well as the “original” ingredients, but basically, it’s a cold tomato soup with mixed raw vegetables.
- Rabo de toro. Spanish oxtail stew is another traditional dish in Spain known for its rich taste and juicy meat.
- Mallorquin Tumbet. When it comes to Spanish vegetarian food, Tumbet is one of the most delicious dishes. It’s a traditional dish from the Spanish island of Mallorca, which is why it’s known as Mallorquin Tumbet.
- Empanada. During the colonization, the Spanish conquistadors introduced empanadas in America. And while it is regarded as a Spanish food, it might have Arabian origins and was perhaps created during the Arab rule in Spain.
17 BEST SPANISH TAPAS FOOD + RECIPES - SPANISH FOOD GUIDE
From spanishfoodguide.com
Estimated Reading Time 6 mins
- Gambas al Ajillo Recipe (Spanish Garlic Shrimps) with Butter & Sherry. Gambas al Ajillo or Spanish Garlic Shrimps is among my favorite classic tapas plates.
- Delicious Spanish Gazpacho. One of the numerous Spanish Tapas foods which never fails to make it on every Spanish tapas bar menu is the classic Gazpacho.
- Setas a la Plancha. If I am in the mood for vegetarian Spanish appetizers, I will go for Setas a la Plancha. This is one of the best Spanish Tapas foods that is greatly enjoyed while harvest season permits!
- Tortilla Española. You can call it Spanish omelet, potato omelet, tortilla de papas, pincho de tortilla, tortilla de patatas or Tortilla Española. It is all used to describe one of the traditional Spanish Tapas foods.
- Patatas Bravas. A lot of cuisines have this one simple dish dedicated to the celebration of potatoes. You have French fries, hash browns, and the likes.
- Salmorejo. When you see Salmorejo being served alongside all other Spanish Tapas Food, you might quickly judge it as Spanish Gazpacho. While the base of both dishes is practically the same, there are notable differences between the two popular tapas dishes.
- Pan con Tomate Recipe (Toasted bread with tomato, olive oil, and ham) All (if not most) of the types of Spanish Tapas Food that I have been recreating are easy enough to make at home.
- Berenjenas al miel. Berenjenas al Miel is among the Spanish starters I encountered when searching for vegetarian tapas to recreate. In English, the dish translates to Fried Aubergine and Honey.
- Champinones Al Ajillo. Champinones Al Ajillo, in English, translates to Spanish Garlic Mushrooms. It is easily one of the best Spanish Tapas foods that you can get from a Spanish tapas bar.
- Croquetas de Jamón (Ham Croquettes) Spanish Ham Croquettes or Croquetas de Jamón are always included in a classic Spanish Tapas Food menu. This dish is widely cooked in Spanish homes.
SPANISH BRAISED MONKFISH RECIPE - QUICK FROM SCRATCH FISH ...
From foodandwine.com
4/5 Servings 4
- In a large deep frying pan, heat the oil over moderate heat. Add the onion, bell peppers, and salt and cook, stirring occasionally, until the onion is soft, about 5 minutes. Stir in the garlic and sherry; simmer for 1 minute. Add the clam juice and bring to a simmer. Reduce the heat and simmer, covered, for 10 minutes.
- Transfer the contents of the frying pan to a blender or food processor and puree. Add the almonds and the black pepper. Pulse until the nuts are chopped very fine. Return the sauce to the pan.
- Bring the sauce just to a simmer and add the fish to the pan. Simmer, covered, until just done, 10 to 12 minutes. Slice the fish on the diagonal and serve with the parsley sprinkled over the top.
MONKFISH RECIPE - CATALAN MONKFISH WITH ROASTED GARLIC SAUCE
From honest-food.net
4/5 (6)Category Lunch, Main CourseCuisine SpanishCalories 306 per serving
- Preheat the oven to 350°F. Slice the top quarter off the head of garlic and set it in a nest made of foil pour a little olive oil over the exposed garlic cloves, fold up the foil to cover and set the garlic in the oven to roast. Let this roast 45 minutes or so.
- Meanwhile, toast the pine nuts in a dry frying pan over medium-high heat. They're done when they start to brown a little. Move the nuts to a bowl so they don't overcook.
- When the garlic is done, open up the foil to let it cool. Add the pine nuts, the saffron and a healthy pinch of salt to a mortar and pestle. Grind them well, then squeeze the garlic cloves out of their papery sheaths and mash all this together until it becomes a paste.
SPANISH FISH STEW RECIPE - ONE POT | THE FOOD BLOG
From thefoodblog.net
4.8/5 (48)Total Time 30 minsCategory Main CourseCalories 380 per serving
- Add diced tomatoes, and their liquid to the pan along with the potatoes, and bay leaf. Turn heat to medium-high, cover pan and allow to cook until potatoes are tender about 15 minutes.
30 AUTHENTIC SPANISH RECIPES TO MAKE AT HOME – WILD JUNKET ...
From wildjunket.com
Estimated Reading Time 9 mins
- Tostada con Tomate (Toast with Tomatoes) Photo Credit: www.carolinescooking.com. One of the most traditional Spanish dishes for breakfast is a tostada, basically a slice of toasted baguette bread.
- Churros con Chocolate (Dough Fritters with Chocolate Sauce) Churros with chocolate sauce are a very popular snack in Spain. These deep-fried pastries are sometimes referred to as Spanish doughnuts.
- Torrijas (Sweet Bread) Photo Credit: www.spanishfoodguide.com. Torrijas have long been part of the Spanish cuisine. While traditionally eaten on specific religious celebrations, these sweet delights have found their way into breakfast tables and regular menus.
- Tortilla de Patatas (Potato Omelette) Photo Credit: spanishsabores.com. Tortilla de Patatas or Tortilla Española is definitely one of the most popular Spanish tapas among both locals and tourists.
- Patatas Bravas (Fried Potatoes with Spicy Sauce) Photo Credit: www.theschizochef.com. Patatas Bravas are one of the most popular street foods and traditional tapas in Spain.
- Croquetas de Jamón Serrano (Croquettes) Photo Credit: www.manusmenu.com. Every Spaniard swears that their mother makes the best croquettes. These creamy fritters are a staple of the Spanish tapas scene, and you’ll find them on the menu in almost every tapas bar and restaurant in Spain.
- Gazpacho (Cold Tomato Soup) Photo Credit: www.lavenderandmacarons.com. Gazpacho is a famous dish from the Andalucía province of southern Spain, where I used to live.
- Ajo Blanco (Cold Garlic Almond Soup) Photo Credit: marocmama.com. One of the most unique dishes in Spain, the Ajo Blanco is a close relative of the Gazpacho.
- Pimientos de Padron (Peppers) Photo Credit: www.greedygourmet.com. Pimientos de Padron takes its name from the Spanish town of Padrón, located in the Coruna province of northern Spain.
- Gambas Al Ajillo (Shrimp in Garlic Sauce) Gambas al Ajillo (shrimp in garlic sauce) is one of my favorite Spanish dishes and it is hugely popular in Spain.
MUST-TRY SEAFOOD IN SPAIN: 17 BEST SPANISH SEAFOOD DISHES
From worldtravelconnector.com
Estimated Reading Time 6 mins
- SEA URCHIN (Erizo de mar marisco) A glorified delicacy in Spain and further, sea urchins are often called the truffle of the sea. Sea urchins in Spanish are called ‘erizos de mar‘.
- GOOSE BARNACLES (Percebes) Goose barnacles, called percebes in Spain, are another Spanish seafood delicacy from Galicia and Asturias and arguably the weirdest seafood in Spain and one of the best Spain foods in general.
- SCALLOPS (Vieiras) Scallops are highly admired seafood in Spain and all Mediterranean. Scallops in Spanish are called vieiras, but you can find two types of scallops in tapas bars, restaurants, and fresh seafood markets in Spain: vieiras (sea scallops) and zamburiñas (variegated scallops).
- CLAMS IN SHERRY SAUCE (Alemjas a la Gaditana) Clam in Spanish is called alemja. Clams are well-liked seafood in Spain. Alemjas a la Gaditana is a famous Andalusian seafood dish prepared in a way that clams are cooked in a broth made of olive oil, finely chopped garlic, Sherry wine, chopped parsley, a little bit of salt and pepper.
- RAZOR CLAMS (Navajas) Rich in flavor and firm in texture razor shells, or navajas in Spanish, are highly prized seafood in Spain. Spanish razor clams are one of the fancy seafood dishes and one of the most expensive seafood dishes too.
- MUSSELS (Mejillones) Once a poor man’s food, Spanish mussels, or mejillones in Spanish, are one of the best seafood you can find in Spain. Mussels in Spain come steamed with a light white wine as a tapa dish and served with lemon (mejillones al vapor) or as an ingredient of rice dishes (like mussel paella), seafood soups, or stews with wine and paprika (like mejillones en escabeche).
- OYSTERS (Ostras) Spanish oysters are another delicacy coming from Galicia and the one with aphrodisiac powers. If you want to taste fresh oysters, look for osteriars in Galicia.
- SHRIMPS IN GARLIC (Gambas al ajillo) Spanish prawns in garlic, or gambas al ajillo, is a typical seafood dish in Spain coming originally from Andalusia.
- OCTOPUS FROM GALICIA (Pulpo a la Gallega) Galician style octopus and is one of the most famous seafood dishes in Spain. Pulpo a la Gallega is a simple tapa dish made of boiled octopus, cut into small bite-size pieces, and sprinkled with olive oil, salt, and lots of paprika.
- FRIED FISH FROM ANDALUSIA (Pescaito Frito) Fresh fish and olive oil always make a winning combo in Mediterranean cuisine. That’s the case with Spanish cuisine too.
TOP 12 SPANISH FOODS YOU MUST TRY IN SPAIN - POPULAR ...
From spanishsabores.com
Reviews 9Published 2018-02-03Estimated Reading Time 6 mins
- Tortilla de patatas. Many a tourist has been puzzled by the Spanish tortilla: a classic staple that bears no resemblance to the Latin American food of the same name.
- Paella. This is possibly the most iconic of all Spanish foods. But don’t be lured in by the tourist traps offering “authentic” paella on every corner; if you want it done right, you’ll need to look a little harder.
- Olives. It may sound simple, but trust me: you haven’t tried olives until you’ve tried them in Spain. This simple fruit is central to Spanish cuisine, whether in the form of that beloved all-purpose ingredient, olive oil, or in its original state.
- Carrillada. Juicy, rich, and melt-in-your-mouth tender—that’s how carrillada can best be described. This dish consists of pork cheeks or beef cheeks braised to perfection, usually soaked in some kind of delicious sauce.
- Cochinillo. This slow-roasted suckling pig is yet another delectable pork dish that deserves a place on your list. You’ll find the most traditional cochinillo in the city of Segovia, but if you’re lacking the time (or appetite) to devour an entire pig, you can sample it in pintxo form on our San Sebastian food tour.
- Fried fish. Perhaps the biggest benefit of the miles and miles of Spanish coastline is the incredibly fresh seafood you’ll find throughout the peninsula.
- Rabo de toro. If you know anything about Spanish stereotypes, you’re probably familiar with the controversial tradition of bullfighting. Nowadays, however, you’re more likely to see the legendary Spanish bulls on your plate than in a ring.
- Anchovies. These little fish get a bad rap in some other parts of the world, but suspend your judgment long enough to give them a chance. Spanish anchovies come fresh, pickled, or fried, and they’re nothing like the strong and stinky morsels you might have tasted elsewhere.
- Pan tumaca. Possibly the simplest Spanish dish of all, pan tumaca (or pan con tomate) is nothing but bread, olive oil, salt, and fresh tomato spread. This is the perfect breakfast, side dish, or merienda (afternoon snack), and can be found all over Spain—but it’s especially famous in Catalonia.
- Salmorejo. You might not be used to eating your soup cold, but salmorejo will make you wonder why. This close cousin of gazpacho is a thick, tomato-based soup made with olive oil, bread crumbs, and plenty of garlic.
SPANISH STYLE SARDINES - ANG SARAP
From angsarap.net
Reviews 9Servings 6Cuisine FilipinoCategory Main Course
- Place the cooking rack at the bottom of the pressure cooker (this prevents fish from sticking at the bottom), then place fish, chilli, bay leaf, carrots, cocktail onions and pickled gherkins. Pour white wine, fish sauce and olive oil. Make sure you fit everything nicely packed at the bottom and you have enough to cover the fish, otherwise add more white wine.
- Bring close to boiling point then lower the heat. Close the pressure cooker then cook for 45 minutes.
SPANISH FISH STEW - ANOTHERFOODBLOGGER
From anotherfoodblogger.com
4.7/5 (9)Category Dinner, LunchCuisine Australian, SpanishCalories 405 per serving
- Add tomatoes, tomato paste, olives, chili, paprika, garlic, bayleaf & stock. On medium heat bring to a simmer and cook for 12 minutes
14 SPANISH DISHES YOU SHOULD TRY -- FROM CHURROS TO JAMON ...
From cnn.com
Estimated Reading Time 6 mins
- Paella Valenciana. Paella is perhaps the most famous Spanish dish of all, and certainly one of the most abused. Authentic paella originates from the region around Valencia, and comes in two varieties: Paella Valenciana, with rabbit and chicken; and seafood paella.
- Patatas bravas. Foodie and gastronomical guide Diego Gil takes us on a journey to see the influences of the Moors on Spanish food. A staple among the small dishes that make up a classic tapas menu, patatas bravas -- "brave potatoes" -- is named for its spicy sauce, rare in a land that generally shuns fiery food.
- Gazpacho. Is this the world's most famous cold soup? This tomato-based Andalusian soup is most famous for being served cold. This can be quite a shock for those who aren't expecting it, but in the searing heat of a Seville summer, the attraction becomes clear.
- Pimientos de Padron. A common dish on tapas menus, pimientos de Padron are green peppers that hail originally from the town of that name in Galicia, in Spain's lush, rainy northwest.
- Fideuà. Less well known to tourists, fideuà is a type of Spanish pasta similar to vermicelli. It's popular in Catalonia and Valencia in seafood dishes that rival paella for their taste and intricacy.
- Jamón. Pork perfection: Jamon Iberico from black pigs. Jamón, or cured ham, is the most celebrated Spanish food product. Legs of ham were traditionally salted and hung up to dry to preserve them through the long winter months.
- Tortilla. The humble Spanish omelet can be made with chorizo, peppers and onions, among other ingredients, but purists will tell you it should only contain potatoes and eggs.
- Churros. Churros are a popular snack made from fried dough pastry, cut into sausage shapes and doused in sugar. They're a favorite at fiestas, or street parties, when they're sold by roadside vendors.
- Croquetas. Another typical item on a tapas menu, croquetas are tubes of bechamel sauce encased in fried breadcrumbs, but a lot more tasty than that sounds.
- Albondigas. Meatballs: A must-have on the tapas table. A classic tapas item, albondigas, or meatballs in tomato sauce, are served all over Spain. A tasty variation serves up the meatballs drizzled in an almond sauce, minus the tomatoes.
SPANISH-STYLE COD IN TOMATO BROTH RECIPE | MYRECIPES
From myrecipes.com
4/5 (16)Calories 348 per servingServings 4
- While rice cooks, heat a skillet over high heat. Add oil to pan; swirl to coat. Combine salt, paprika, and black pepper; sprinkle evenly over fish. Add fish to pan, skin side down; cook for 3 minutes or until lightly browned. Turn fish over; reduce heat to medium-high. Add shallots, red pepper, and garlic; cook 4 minutes or until shallots are translucent, stirring occasionally. Add tomatoes, broth, wine, and thyme; bring to a simmer, and cook 6 minutes. Add 1 tablespoon parsley and juice; stir gently to combine. Discard thyme sprig.
- Combine cooked rice, remaining 2 tablespoons parsley, and almonds. Place about 1/3 cup rice mixture in each of 4 shallow bowls; top each serving with 2 pieces of fish and 1/2 cup tomato mixture.
11 BEST SPANISH COLD TAPAS RECIPES - SPANISH FOOD GUIDE
From spanishfoodguide.com
- Melon con Jamon Serrano (Melon with Serrano Ham) Melon con Jamon Serrano (Melon with Serrano Ham) is one of the cold tapas recipes that are easy to make.
- Spanish Gazpacho. Are you craving cold tapas from Spain? Surely, what’s on your mind right now is a refreshing serving of Delicious Spanish Gazpacho! This is one of the earliest Spanish Cold Tapas Recipes I have tried to create in the comfort of my own kitchen.
- Salmon Ahumado con Crema de Queso (Smoked Salmon Tapas) Salmon Ahumado con crema de Queso (Smoked Salmon Tapas) is among the summer cold buffet ideas that you can whip up in no time.
- Pan con Tomate (Toasted bread with tomato, olive oil, and ham) Pan con Tomate (Toasted bread with tomato, olive oil, and ham) is one of my favorite Spanish breakfast items to make, especially when I am short of time.
- Membrillo con Queso y Pan (Quince Paste with Cheese and bread) Membrillo con Queso (Quince Paste with Cheese) is a regular sighting in every cold tapas selection.
- Ensaladilla Rusa (Spanish Potato Salad) Ensaladilla Rusa or Spanish Potato Salad cannot be missing on our list of Spanish buffet ideas. Known as Russian Salad to many Spaniards, this side dish is a staple inclusion to any party involving cold tapas appetizers.
- Berenjena con Vinagreta (Grilled Eggplant in Tomato Vinaigrette) The next time you have eggplants in your stash of vegetables from the market, consider making this delicious Berenjena con Vinagreta (Grilled Eggplant in Tomato Vinaigrette) recipe.
- Pimientos Rellenos de Atún (Red Peppers stuffed with Tuna) Pimientos Rellenos de Atún or Red Peppers stuffed with Tuna never fails to catch the attention of people looking over a bountiful cold Spanish food buffet.
- Jamón, Queso y Chorizo con Pan (Ham, Cheese and Chorizo with Bread) Jamón, Queso y Chorizo con Pan (Ham, Cheese and Chorizo with Bread) is my go-to Spanish cold tapas recipe.
- Ensalada de Naranja y Aguacate (Orange and Avocado Salad) If I am in the mood for something refreshing and in season, this Ensalada de Naranja y Aguacate (Orange and Avocado Salad) recipe takes over my mind.
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