Recipes Spanish

Recipes Spanish 

Authentic Paella Valenciana 

I lived in Spain for two years where I was taught the art of making the Paella which originated in Valencia. I haven't found anything on here which is even close to authentic, so I thought I would add this recipe for those who would like to try a taste of Spain. First and foremost you will need a special paella pan called a paellera or just a paella. Trust me after you taste this you'll be glad you bought the special pan. "

  

Ingredients

1 tablespoon olive oil

     1/2 (4 pound) whole chicken, cut into 6 pieces

     1/2 (2 pound) rabbit, cleaned and cut into pieces

     1 head garlic, cloves separated and peeled

     1 tomato, finely chopped

     1 (15.5 ounce) can butter beans

     1/2 (10 ounce) package frozen green peas

     1/2 (10 ounce) package frozen green beans

     salt to taste

     1 teaspoon mild paprika, or to taste

     1 pinch saffron threads

     dried thyme to taste (optional)

     dried rosemary to taste (optional)

     4 cups uncooked white rice, or as needed

Directions

Heat a paella pan over medium-high heat, and coat with olive oil. Add the chicken, rabbit and garlic; cook and stir until nicely browned. Move the browned meat to the sides of the pan, and add the tomato, butter beans, peas, and green beans. Season with paprika, and mix well.

Fill the paella pan almost to the top with water, measuring the water as you put it in. This is to help you to determine how much rice to add, as paella pans come in different sizes. Bring to a boil. Simmer for about 1 hour to make a nice broth.

Season with a generous amount of salt, and just enough saffron to make a nice yellow color. Season with thyme and rosemary if desired. The goal is to make a rich tasting broth that will soak into the rice to make it delicious. Stir in half as much rice as the amount of water in the pan. Cover, reduce heat to low, and simmer until all of the liquid has been absorbed, about 20 minutes

Spanish Flan

Delicious Spanish flan, everyone will love it! "

Ingredients

cup white sugar1

     3 eggs

     1 (14 ounce) can sweetened condensed milk

     1 (12 fluid ounce) can evaporated milk

     1 tablespoon vanilla extract

Directions

Preheat oven to 350 degrees F (175 degrees C).

In a medium saucepan over medium-low heat, melt sugar until liquefied and golden in color. Carefully pour hot syrup into a 9 inch round glass baking dish, turning the dish to evenly coat the bottom and sides. Set aside.

In a large bowl, beat eggs. Beat in condensed milk, evaporated milk and vanilla until smooth. Pour egg mixture into baking dish. Cover with aluminum foil.

Bake in preheated oven 60 minutes. Let cool completely.

To serve, carefully invert on serving plate with edges when completely cool.

Viva Madrid Spanish Chicken

I love at our favorite Spanish restaurant. Serve with Spanish rice! "

Ingredients

tablespoons olive oil3, divided

     4 skinless, boneless chicken breast halves - pounded thin

     1/2 cup all-purpose flour

     6 slices bacon, chopped

     2 onions, chopped

     4 cloves garlic, minced

     6 dates, pitted and chopped

     2 cups chicken stock

     2 teaspoons chili powder

     1 teaspoon garlic powder

     salt and pepper to taste

     dried thyme to taste

Directions

Heat the olive oil in a skillet over medium heat. Dredge chicken in flour to evenly coat. Brown chicken in the skillet about 2 minutes on each side.
Set aside chicken, and heat remaining olive oil in the skillet. Mix in bacon, onions, and garlic, and cook until onions are tender and bacon is evenly brown. Mix in dates. Pour in the chicken stock, and bring to a boil. Reduce heat to low, and simmer 10 minutes.
Return chicken to skillet. Season with chili powder, garlic powder, salt, pepper, and thyme. Cover, and continue cooking 15 minutes over low heat, or until chicken juices run clear