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Spanish Food

Spanish Recipes - Order in Spanish


Spanish Food from Around the World



Traditional Dishes from the North American Region


Mexico
Guacamole
  • 2 avocados
  • 2 tomatoes
  • 1 medium onion
  • 1 clove garlic
  • 1 tablespoon chopped cilantro (fresh coriander leaf)
  • 1 Teaspoon white wine or cider vinegar
  • 1 level teaspoon sugar
  • salt and pepper to taste
Peel and chop all ingredients and then place them in a food processor to blend them thoroughly. Add sugar to balance the vinegar which helps to preserve and maintain a good color. Leave covered in the fridge at least 4 hours for the flavors to mature. Served best with unflavored tortilla chips.

Carne Asada
  • 20 oz top sirloin steak
  • 2 tb vegetable oil
  • 1/2 ts dried leaf oregano, crushed
  • 1/2 ts salt
  • 1/4 ts coarsely ground pepper
  • 1/4 c orange juice
  • 1 tb lime juice
  • 2 ts cider vinegar
  • 2 orange slices, 1/2" thick
Place steak in a deep glass baking dish and cover it with oil on each side. Sprinkle oregano, salt and pepper, orange juice, lime juice, and vinegar over the steak. Cover and refrigerate overnight for best flavor or several hours, turning it occasionally.

Prepare and preheat charcoal grill (or gas grill). Drain meat, reserving only the marinade and then place on grill. Occasionally spoon reserved marinade over steaks as they cook. Grill 3-4 minutes on each side, or until medium- rare. Cook longer if desired. Place orange slices on top of steak.

Traditional Dishes from the Central American Region
Panama
Sancocho
  • 1 5-lb chicken or cooking hen cut into eighths
  • 3 tsp salt
  • 4 tbs cilantro, chopped
  • 3 cloves garlic, finely chopped
  • pinch of oregano
  • 1 medium onion, finely chopped
  • 1 hot pepper, finely chopped
  • 2 quarts water
  • 5 lbs yucca, peeled and cut into large piece
Season the chicken with the cilantro, oregano and salt. Put a heavy pot over medium heat and add the seasoned chicken. Brown the chicken on all sides. Add the water, onion and hot pepper. Bring to a boil and reduce to a simmer. Cook until the chicken softens, about one hour. Add the yucca and allow to boil until the tubers soften. Season with more salt to taste if needed. Serve hot.

Costa Rica
Gallo Pinto
  • 2 cups long grain rice; cooked
  • 1 cup black beans; cooked
  • 1/2 cup onion; diced
  • 1 clove garlic; minced
  • 3 tsp oil
  • 2 tablespoons coriander (cilantro) ; chopped
  • Salt
Heat oil in a frying pan on medium heat for a minute. Add chopped onions and saute until they are well browned and translucent. Turn the heat down to medium-low then add the beans and garlic. Cook while stirring occasionally for 8-10 minutes. Add rice and cook for a 3-5 more minutes. When the rice has been added, sprinkle salt until desired taste. Just before serving, top with the coriander and serve!

Traditional Dishes from the South American Region
Venezuela
Arepa
  • 2 cups precooked cornmeal*
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 teaspoon garlic powder
  • 1 teaspoon baking powder
  • 2 eggs
  • 2 cups boiling water
  • 1 cup shredded mild white cheese
P.A.N. Harina de Maiz or cornmeal specific to making arepas. Masa harina, regular cornmeal for coating fried foods, and polenta are not the same. In a mixing bowl, add cornmeal, salt, pepper, baking powder and mix well. Add the cheese and combine well. With a fork, stir in boiling water. Add eggs. Mix with a fork until dough leaves the side of the bowl.Knead dough with your hands only enough to form a ball. About 3/4 cup of dough makes one arepa.Flatten balls and fry in a lightly greased pan until golden.Or cook in arepa cooker until arepas sound hollow when tapped. Let cool slightly and serve. Slice like a sandwich, stuff with more cheese, and warm till cheese is melted.

Argentina
Chimichurri Sauce
Combine in a jar:
  • 1 chopped sweet pepper
  • 1 chopped, skinned and seeded tomato
  • 1 chopped onion
  • 2 chopped garlic cloves
  • 2 chopped bay leaves
  • 2 tablespoons chopped parsley
Separately mix:
  • 1/2 cup oil
  • 1 cup vinegar
  • 1 teaspoon salt
  • 1 teaspoon cracked black peppercorns
  • 1 teaspoon oregano
Combine both mixtures and mix thoroughly. Cover and leave for 12 hours before using. It will keep for several weeks in the refrigerator.

Traditional Dishes from the Caribbean
Dominican Republic
Sofrito
  • 4 oz tomato sauce
  • 1/8 Lb chopped salted pork
  • 1/8 Lb chopped ham
  • 1 small minced onion
  • 1/4 minced bell pepper
  • 1 crushed garlic clove
  • 1 envelope "Sazon" or substitute with achiote
  • 1 chicken bouillon cube
  • few minced sprigs cilantro
  • few minced sprigs parsley
  • 1 tablespoon olive oil
Heat olive oil in a sauce pan. Then add salted pork and ham. Cook for 4 minutes on medium high heat. Add remaining ingredients and lower heat to medium. Cook until onions are softened.

Puerto Rico
Arroz con Pollo
  • 1 whole chicken, cut into pieces
  • 1 cup rice; uncooked
  • 1/2 cup oil
  • 1/4 cup tomato sauce
  • 1/8 teaspoon saffron
  • 1 yellow onion, chopped
  • 2 1/2 cups chicken stock
  • 1 clove garlic; minced
  • Salt and pepper to taste
Preheat oven to 350 F Degrees. Heat oil in a frying pan and brown chicken on all sides. If all of the chicken does not fit into the pan, cook in batches. Add onion and garlic and continue to cook for about 5 minutes on medium heat. Add saffron to chicken stock and mix until dissolved. Place rice, tomato sauce, and chicken stock in a medium to large casserole pan and stir until the rice is even on the pan and well coated with stock mixture. Place chicken and onion mixture on top. Cover with a casserole lid or aluminum foil and cook for 25 minutes or until chicken is cooked and the rice is tender. If chicken or rice has not been fully cooked by the time the liquid has been almost fully absorbed, add water in small amounts and continue to cook until done.

Traditional Dishes from Spain
Sangria
  • 5 bottles (750 ml each) cheap red Spanish wine
  • 1 bottle (750 ml each) of rosi wine (the fizzy one) (rose or burgundy wine)
  • 1 liter lemon soda
  • 8 oz Cognac
  • 8 oz rum
  • 1 pound sugar
  • Fruit in season like pears, apples, oranges (essential), peaches
Mix liquid in a big bowl or plastic pail (I have one exclusively for sangria) and stir in the sugar. Wash the fruit and cut it in pieces, but don't peel it. Mix fruit pieces with the sangria and let it sit for a few hours. Serve it in pitchers with pieces of fruit and lots of ice. This sangria is strong enough, but if you want to make it even stronger, marinate the fruit in cognac for a few hours.

Paella
  • 3/4 cup olive oil
  • 1 cup grated onion
  • 1/2 boneless pork shoulder cut into 1-inch cubes
  • 1 3 lb. chicken cut into 8 pieces
  • 1 teaspoon finely chopped garlic
  • 2 cups peeled, seeded and chopped tomatoes
  • 2 bay leaves
  • 4 sprigs fresh parsley
  • salt and freshly ground black pepper
  • 1/2 teaspoon pulverized saffron
  • 1/4 lb. sweet green peppers, seeded, deribbed and cut into thin strips
  • 1/4 lb. green beans, trimmed and cut into 1 inch lengths or
  • 9 ounces frozen artichoke hearts, thawed
  • 12 mussels, well scrubbed
  • 1/2 pound small clams, scrubbed, soaked in cold water 30 minutes
  • 3 cups raw imported Spanish or Italian rice (or Uncle Ben's Converted)
  • 7-oz. jar roasted red peppers, drained and cut into thin strips
  • 1/2 shelled and deveined shrimp
  • 1/4 pound fully cooked chorizo sausage, skinned and thinly sliced
  • 2 lemons quartered
In a large casserole heat 1/3 cup olive oil and in it cook 1/2 cup grated onion for two minutes, stirring. Add the pork and chicken and saute for 5 minutes stirring. Then add garlic, tomatoes, herbs, salt, pepper and saffron. Cover and cook over medium heat about 25 minutes, stirring from time to time. Meanwhile, steam the mussels and clams in 1 cup water until they open, about 5 minutes. Discard any that do not open. Reserve the mussels, clams, and cooking liquor and discard the shells. Strain the liquor. Add the green peppers and green beans or artichokes to the casserole. Cook covered 5 to 10 minutes longer. Meanwhile, heat the remaining olive oil in a paella pan and cook the remaining 1/2 cup grated onion 1 minute. Add the rice and cook stirring until all the grains are coated, 8 to 10 minutes. Add the mussel and clam liquor plus 7 cups water to the casserole. Bring to the boil.

Spanish Potatoes
  • 2 old potatoes (large)
  • 4 Tbsp olive oil
  • 1 tsp paprika
  • 1/4 tsp cayenne pepper
Preheat the oven medium. Alternatively the cooking can be done on top of the cooker, either in a heavy frying pan or in a casserole which will resist direct heat. Peel the potatoes and cut them into thick wedges. Pour half the oil into 4 individual shallow earthenware casseroles or a small gratin dish. Put the casseroles or the dish into the oven and leave until the oil is smoking. Arrange the potatoes in the hot oil in single layer. Trickle on the rest of the oil, sprinkle with salt and return to the oven. Cook the potatoes until soft inside and crisp on the outside - this will take 25-35 minutes. Mix together the paprika and cayenne and sprinkle over the potatoes. Serve them hot in their cooking dish.