Category Archives: Spanish

Chorizo and bean chilli with fried egg

This chorizo with bean chilli served with a fried egg is a great alternative to the usual version with mince and very easy to make.  You could make it vegetarian by using more beans and leaving out the chorizo but it won’t be as good

First fry the chorizo in a small amount of olive oil on a medium high heat for a few minutes until golden brown; remove with a slotted spoon and remove the excess oil from the chorizo to keep things healthy. Continue reading Chorizo and bean chilli with fried egg

Hake with chorizo and potatoes

Hake is a member of the cod family but has a more subtle flavour and slightly firmer texture than its more well-known fishy relation. It is the perfect foil for strong, punchy flavours such as chorizo here, and indeed it is a popular fish in Spain. This is a simple one-pot supper but its simplicity belies its taste reward. If you’ve never tried hake, I urge you to give it a go and this is the ideal recipe to convert you!

Continue reading Hake with chorizo and potatoes

Spanish lamb stew

Method:

This is an excellent Spanish stew recipe,ideally for a Sunday dinner, first add a good slug of olive oil to a hot pan and add the onions and chopped pepper, frying over a medium heat for around five mins.

Add the garlic and fry for a further minute before adding the diced lamb to the pan.  Brown the meat on all sides over a high heat before adding the wine and allowing to reduce by about half.

Add the everything else to the pan except the parsley and bring up to a simmer.  Cover and cook until the lamb is very tender – probably one to one and half hours.  Check for seasoning and serve with rice or potatoes with vegetables of your choice.

When checking the lamb, add a little water or stock if there is not enough liquid.

Spanish lamb and chorizo stew

Method:

This is an excellent lamb dish, lamb works well with chorizo and the smoked paprika adds another dimension.

First cut the lamb into large cubes and coat in flour with salt and pepper, simply place it in a freezer bag and move it about.

Put a large pan onto a high heat and add a good glug of olive oil, when hot add the lamb, shaking off excess flour.

You want to get the meat nice and brown on all sides so so it four or five bits at a time and then remove with a slotted spoon and set aside for now.

When the lamb is done turn the heat down to low and add the onions and fry for about five minutes.

Add the garlic and carrot and fry for another five minutes then put the heat right up and return the lamb to the pan along with chorizo.

When the pan is up to heat add the port and let it reduce by half, the sauce should be quite thick already.

Add the lamb stock, bay leaf and smoked paprika.

Put in an oven at 160 and cook for an hour, when ready check for seasoning and serve with rice or potatoes with vegetables

If you are looking for ideas for Spanish style food Rick Stein has this excellent book

Pork, chorizo and bean stew

Method:

A warming meal for a cold evening. This recipe also freezes well.

Add a splash of olive oil to a casserole pan and brown the pork over a high heat. Remove with a slotted spoon. Add the chorizo to the pan and fry until starting to crisp and the oil has turned red. Remove from the pan and set aside with the pork.

Turn the heat down to medium and fry the onion and peppers for a few minutes until starting to soften. Next, add the garlic, the two types of paprika, chilli flakes and dried oregano and fry for a minute or two.

Add the Marsala or sherry and bubble for a few minutes before adding the tinned tomatoes, stock and tomato puree. Return the pork and chorizo to the pan and mix well. Bring to the boil, cover and simmer for 30 minutes.

Add the beans and simmer for another ten minutes or so until the pork is tender. Taste and adjust seasoning if necessary. Serve with mash and a sprinkle of chopped parsley.

 

Spanish tortilla with chorizo

Method:

Put a large frying pan on a medium heat with a good splash of olive oil, add the potatoes and fry until soft.  Beat the eggs in a bowl and add the cooked potatoes once they are cool, set aside.

Next add the chorizo to the pan and fry on a medium high heat for a few minutes until it starts to brown, add the peppers and onion and fry until softened, this will probably take around five minutes.  Keep on the heat and add the garlic and then add the peas.

At this point season the egg/potato mixture and add to the pan, at this stage turn onto a low heat.  Mix everything together in the frying pan and then just leave alone to cook.  It will cook on the hob for ten minutes, you should begin to see the eggs set around the edges, don’t be tempted to play around with the tortilla or mix it up.

At this stage place the pan under a hot grill and allow the tortilla to set on top, probably a further five minutes.  Serve with fresh tomato and salad.

Prawn fritters

Ingredients:

  • 1 tsp Chilli powder
  • 100g Chickpea or gram flour (can substitute plain flour)
  • 60g Plain flour
  • Generous pinch of salt
  • Cold water to mix
  • 400g Raw, peeled prawns, roughly chopped
  • 1 Garlic clove, crushed
  • Small handful parsley, chopped
  • Olive oil, for frying
  • Lemon wedges to serve

Method:

Mix the chilli powder, flours and salt in a large bowl.
Slowly add the water, mixing all the time, using just enough to make a pouring batter (should be about the consistency of very thick double cream). Make sure all the flour is well mixed in.

Add the prawns, garlic and parsley and gently mix through.

Heat 2 tablespoons of olive oil in a large non-stick frying pan. Fry dessertspoonfuls of the prawn batter in batches until cooked and golden brown on both sides – about 3-4 minutes. Add more oil between batches if necessary.

Drain on kitchen paper and serve warm with the lemon wedges to squeeze over.

Prawn and chorizo canapes

Ingredients:

  • 8 Slices ciabatta*, cut in half to give you 16 pieces
  • Extra-virgin olive oil
  • 16 Raw prawns, de-veined
  • 1 tbsp Dry sherry
  • Salt and pepper
  • Couple of lemon wedges
  • 1 tbsp Chopped parsley
  • 32 Thin slices chorizo
  • *You could also use sourdough bread or brioche
  • This recipe can easily be adapted to make more.

Method:

Heat oven to 200C. Place the bread on a baking tray and drizzle with some oil. Bake for 5 minutes or so until crispy. Set aside.
Heat 1 tbsp olive oil in a frying pan and cook the prawns over a fairly high heat until just starting to turn pink. Add the sherry, salt and pepper and squeeze in the juice from the lemon wedges. Add the parsley and mix through. Tip out into a bowl and set aside.

Wipe the pan clean and a splash more olive oil. Fry the chorizo slices until crispy. Remove from the pan and drain on kitchen paper.

To assemble:
Top each bread ‘croute’ with a slice of chorizo, a prawn and another slice of chorizo. Skewer together with a cocktail stick

Spanish rice with roasted squash and chorizo

Ingredients:

  • 1 small squash (e.g. butternut), peeled and cut into small chunks
  • 3 tbsp extra-virgin olive oil
  • Salt and pepper
  • 100g-125g chorizo, sliced or cut into chunks
  • 1 onion, chopped
  • 2 cloves garlic, chopped
  • 1 orange or red pepper, chopped
  • 1 tsp smoked paprika
  • Half tsp dried chilli flakes
  • Half a tin (200g) chopped tomatoes
  • 600ml chicken stock
  • 200g paella rice
  • Handful of fresh parsley, chopped (optional)
  • 2 fresh tomatoes, chopped (optional)

Method:

Heat the oven to 200C. Toss the squash with about 2 tbsp of the olive oil and plenty of salt and pepper. Tip out onto a roasting tray and roast for about 20-25 minutes or until tender and slightly charred at the edges.

Meanwhile, heat the remaining oil in a large frying pan and fry the chorizo and peppers over a fairly high heat until crispy then remove with a slotted spoon and set aside.

Add the onions to the pan and saute gently for about 10 minutes until soft and slightly coloured. Add the garlic, smoked paprika and chilli flakes and fry for a few minutes before returning the chorizo and peppers to the pan.

Add the rice and stir well to mix. Add the tinned tomatoes and stock. season and leave to simmer, uncovered, for about 20 minutes, stirring occasionally until the rice is tender and the liquid absorbed. Mix through the roasted squash towards the end of cooking.

Garnish with parsley and tomato if using.