Category Archives: Spain

Plaza de Espana

Source: http://www.travelchannel.com

Spanish - Seville

Photography by Getty Images

Seville, Spain

Matadors, flamenco and Mudejar architecture define Seville, Spain’s quixotic city in Andalucia. At the city’s heart, Maria Luisa Park sprawls for acres to include orange trees, Mediterranean pines, flower gardens, grottoes, a moat and vine-covered cottages. Set within the green space, fanciful Plaza de Espana, an immense semi-circle of connected buildings and archways, draws crowds year-round.  Built in 1929 for a world’s fair, the complex, bedecked with colorful tiles, portrays the history of ancient Spain.

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Meatless Spanish Tapas Recipes for Lent and Througout the Year

Source: spanishfood.about.com – By , About.com Guides

 Spain is a Catholic country, with long-standing religious traditions. Easter celebrates the resurrection of Jesus and is the most important religious feast for Christians. Starting with Ash Wednesday, the forty days leading up to Easter are called Lent (Cuaresma in Spanish), a time of prayer, penitence and fasting in preparation for Holy Week. Catholics abstain from eating meat on Fridays during Lent. That’s not a problem for the Spanish, since they consume about 70 lbs. of seafood per person every year. Learn more in our article about Spanish Seafood.

You won’t run out of meatless menu ideas with this list of Spanish tapas recipes for Lent – and they can be enjoyed anytime of year.

Spanish Tapas for Lent

Almejas a la Murciana – Murcian-Style Clams

This recipe for clams in a brightly colored sauce is quick, easy and full of rich Spanish paprika flavor. Serve as a tapa with rustic bread, or as a light dinner with rice.

Tortilla Espanola – Spanish Omelet

It is the best-loved and most popular dish in Spain, served at home and in cafes and bars. Eat for dinner or as a tapa. With only 4 ingredients, it is not a difficult dish to make.

Calamares a la Romana – Fried Squid Rings

You probably know this famous and very popular Spanish tapa by the Italian name “Calamari.” In any language, fried squid is a wonderful appetizer and guaranteed to disappear as fast as you put out a plate!

Gambas al Ajillo – Shrimp in Garlic

One of the most common Spanish tapas, this is quick, easy and FULL of garlic flavor. Everyone will ask for the recipe after the first bite and only you will know how simple it was to prepare!

Patatas Bravas – Bravas Potatoes

This classic Spanish dish is served in bars all over Spain. The sauce has a slight bite from a few drops of Tabasco, hence the name bravas, which means “fierce.”

Patatas Alioli – Alioli Potatoes

Who can resist warm, lightly fried chunks of potatoes covered in a creamy garlic mayonnaise sauce? Not us! Try serving these on a large plate with patatas bravas, and your can switch between a spicy sauce and a creamy one.

Empanadas Gallegas – Galician Turnovers

Empanadas are turnovers that originated in Galicia, a northwestern province in Spain. Emapanadas Gallegas or in English, Galician Turnovers are very popular and have spread not only to every region in Spain, but all over Latin America and beyond. They are delicious and surely owe their popularity to tasty fillings. Tuna filling is very typical and perfect to enjoy during Lent.

Mejillones Rellenos or Tigres – Stuffed Mussels

Tigres are a very popular tapa in Northern Spain. A mouth-watering appetizer, many visitors yearn to eat tigres when they return home. Learn how to prepare them with our step-by-step recipe.

Almejas a la Pescadora – Clams a la Pescadora

Clams a la Pescadora is a delicious and easy tapa recipe. This is a simple dish made with fresh clams, cooking in a white wine and garlic sauce. Serve it with a fresh baguette to soak up the sauce.

Huevos Rellenos de Gambas – Deviled Eggs with Shrimp

Huevos rellenos or Deviled Eggs are popular in Spain. Made with the standard yolks and mayonnaise, they contain a twist – finely-chopped shrimp!

Huevos Rellenos de Atun – Deviled Eggs with Tuna

This is a second deviled egg recipe, again made with the standard yolks and topped with mayonnaise, but they are stuffed with a mixture of tuna and tomato sauce! This is an easy-to-make tapa that has a surprisingly unique flavor that everyone loves, even those who are not fish-lovers.

Banderillas

Banderillas are named after the barbed darts used in bullfights and are one of the most typical tapas you will see in Spain. They are colorful and very tasty with a glass of wine or sherry. If you do not have time or the inclination to cook, but would like to prepare an easy Spanish tapa, banderillas are for you!

Spanish Eggplant Spread Tapa

Sautéed eggplant, garlic, green onions and olive oil is whirled in a food processor until smooth. Spread over rustic bread.

Cod with Caramelized Leek and Orange –  Bacalao con Pueros Caramelizados

The salty flavor of the cod combines with the sweet and sour flavor of the caramelized leek and vinegar to create a unique and tasty appetizer.

Fried Cod Fish Ball Tapas – Bolas de Bacalao Frito

These little cod fish calls are light, fluffy and practically melt in your mouth. Serve with “alioli” sauce (garlic mayonnaise) and/or “sofrito” (tomato sauce) for a unique and tasty appetizer.

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Filed under Food, Lent, Spain

Paella de Marisco Recipe

Source: www.thedailymeal.com –  by Jesús Núñez , Special Contributor

Paella de Marisco

Credit: Barraca

In order to prepare an authentic paella, there are six essential ingredients: the paella pan, bomba rice (always), saffron, sofrito, extra-virgin olive oil, passion, and love.

Sofrito is an important part of the paella.  It is a concentrate of vegetables that will bring flavor to the rice.

You can add 4 quartered small artichoke hearts, or roasted red peppers, cut into strips, with the rice.   Some people use the pulp of 1 or 2 dried and soaked ñora peppers, instead of pimentón.

INGREDIENTS

For the sofrito:

  • 5 tablespoons olive oil
  • 1 large onion, chopped finely
  • 2 cloves garlic, crushed to a paste or chopped finely
  • 1 red bell pepper
  • 1 green bell pepper
  • 2 tomatoes, peeled and chopped
  • Salt, to taste
  • 1 teaspoon pimentón dulce or sweet paprika
  • Good pinch of saffron threads

For the paella:

  • 8 cups fish or lobster stock
  • 3 tablespoons olive oil
  • 4 cleaned small squid, bodies sliced into 1/4-inch-wide rings, tentacles left whole
  • 1 small cuttlefish, sliced into small pieces
  • 4 cups medium-grain bomba rice
  • 12 mussels, scrubbed and de-bearded
  • 12 jumbo shrimp in their shells
  • 12 clams, scrubbed and de-bearded
  • 1/4 pound swordfish
  • 1 ounce English peas
  • 1 ounce fava beans
  • 1 lemon, for garnish

DIRECTIONS

For the sofrito:

Heat the oil in a pan over medium heat. Fry the onion until soft, stirring often. Stir in the garlic and the peppers, and before they begin to color, add the tomatoes. Season with salt, to taste, pimentón, and saffron, stir well, and cook until the mix is reduced to a jammy sauce and the oil is sizzling.

For the paella:

Preheat the oven to 400 degrees.

Bring the fish or lobster stock to a simmer in a pot. Maintain the simmer.

Heat the olive oil over medium heat. When hot, add the squid and cuttlefish. When they start to color, add the rice and cook 1 minute to toast the rice, then add the sofrito and cook for 1 more minute.

Add the hot stock and then the rest of the ingredients except for the lemon. Immediately stir the rice so that it does not become loose but after that, do not touch the rice again. (You do not want to release the starch from the rice; after all we are not making risotto.) Cook the paella on the stove top for 25 minutes.

Transfer to the oven and cook for 10 minutes. The end result is a caramelized and almost crunchy consistency on the bottom that is the most sought after part of the paella called soccorat.

Recipe Details

Servings: 4 Cuisine: Spanish/Tapas

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Fired up

Source: Eloy Alonso / Reuters

Coal miners fire a rocket during a clash with Spanish national riot police near the El Soton coal mine in El Entrego, Spain, on June 15. The miners were protesting the government’s proposal to decrease funding for coal production.

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Filed under Coal Miners, El Entrego, El Soton coal mine, riot, Spain - Government

Spain, as you remember it…

ryanmg

Its been a few weeks since we came home from spain but life has been so busy so have not had time to go through the photos. In this entry I’m going to skip writing so much and instead just share some photos from our trip. 🙂

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Filed under Spain, Travel, Uncategorized

Rossio Train Station

Source: AP Photo of the Day

A man stands in the nearly deserted Rossio train station in Lisbon during a strike by railway workers. Some 80 percent of the trains were not running due to the strike, in which workers were demanding overtime pay.

 

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Filed under Chandler, Lisbon, Spain