Showing posts with label Catalan. Show all posts
Showing posts with label Catalan. Show all posts
Ingredients:

2 Pounds of Spinach
3 cloves of garlic
1/2 Cup cured ham or bacon
1/2 Cup pinenuts
1/2 Cup raisins
1/3 Cup olive oil
Pinch of salt
Pinch of black pepper

Preparation:
After washing the spinach with water, boil for 5 minutes with just a little bit of water (1 1/2 Cup approximately). Remove from heat and let them rest in a colander. Press the spinach with a spoon so you take the water out.

Heat the olive oil in a large skillet. Add the garlic (cut in small pieces) and sauté until turns golden brown. Set aside, removing the olive oil. Use the heated olive oil to stir fry the ham or bacon, and the raisins. When the raisins get inflated, add the pinenuts, and wait until they also turn brown. Lower the heat to medium-low and add the spinach and garlic. Add salt and pepper to taste. After five minutes, your dish is ready to be served.

Espinacas a la Catalana

Added on 8:13 PM

Ingredients:
(for four portions)

5 squid, cleaned and sliced into rings
(If you bought whole squid, cook the tentacles as well - crispy & delicious!
1¾ tablespoon of all-purpose flour
½ teaspoon salt
½ teaspoon dried oregano (optional)
¼ teaspoon ground black pepper
1¼ cups of vegetable oil
½ lemon - cut into wedges, for garnish 

 Preparation:

Preheat oil in a heavy, deep frying pan or pot.
The oil should be heated to 360 degrees F (180 degrees C).
Mix together flour, salt, oregano and black pepper in a medium size mixing bowl.
If necessary, pat-dry the squid with kitchen towel.
Dredge the squid through flour and spice mixture.
Place squid in oil for 2 to 3 minutes or until light brown. Do not over-cook as the squid will become tough.
Dry squid on paper towels. Serve with wedges of lemon.

Catalan Calamari

Added on 6:33 PM

Ingredients:

  • 1 (8-inch) sourdough round or a 20-inch-long sourdough baguette
  • 2 large garlic cloves, halved crosswise
  • 3 to 4 ripe small tomatoes, halved crosswise
  • 3 to 4 tablespoons extra-virgin olive oil
  • Coarse salt to taste
Preparation:
Prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 3 to 4 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderate.
Cut bread into 3/4-inch-thick slices (cut baguette on a long diagonal for 6-inch-long slices).
Working in batches of 3 or 4 slices, grill bread on lightly oiled grill rack, covered only if using a gas grill, turning over once, until grill marks appear, 1 to 2 minutes total per batch. Remove bread from heat and immediately rub 1 side of each slice with cut side of a garlic half, then rub with cut side of a tomato half, using 1 tomato half for 1 to 2 slices of bread and allowing most of pulp to be absorbed by bread (discard remainder of garlic and tomato halves). Brush bread with oil, then sprinkle with salt and serve immediately.

Catalan Tomato Bread

Added on 6:28 PM

INGREDIENTS:


1/2 cup olive oil (1/3 cup for nonstick pans)
3 whole cloves garlic, peeled
1 large Spanish onion, diced
2 large Idaho potatoes (about 1 pound total), peeled and sliced 1/4-inch thick
3 cloves garlic, chopped fine
4 plum tomatoes, peeled, seeded, and diced
1 teaspoon salt; more to taste
1/2 teaspoon freshly ground black pepper; more to taste


Preparation:
 
Heat an 8- or 9-inch skillet over medium heat. Pour in the olive oil and add the whole garlic cloves. Cook the garlic until browned, about 8 min. Discard the cloves.
Add the diced onion to the pan. Sauté in the oil until light brown, about 12 min. Remove the onions from the pan with a slotted spoon.
Add half of the potato slices to the oil. Top them with an even layer of the onions, chopped garlic, tomatoes, salt, and pepper. Top with the remaining potato slices.
Cook the potatoes until browned, about 15 min., and then turn the potatoes over, pressing down on them with a spatula. (You don’t have to turn all the potatoes at once; the potato cake will still keep its shape.) Continue cooking until the underside is brown and the potatoes are tender throughout, about another 15 min. Slide from the pan onto a serving platter and serve immediately.


Catalan Potatoes

Added on 1:59 PM

Ingredients:

For picada

  • 2 dried ñora peppers, wiped clean
  • 2 tablespoons hazelnuts, toasted and most of skins rubbed off in a kitchen towel while warm
  • 2 tablespoons blanched almonds, toasted
  • 2 garlic cloves
  • 1/4 teaspoon saffron threads, crumbled

For stew

  • 2 lb medium tomatoes
  • 1 1/2 lb Yukon Gold potatoes
  • 3/4 cup extra-virgin olive oil
  • 3 garlic cloves, minced
  • 1/3 cup finely chopped flat-leaf parsley
  • 1/2 cup dry white wine
  • 4 cups fish stock
  • 2 teaspoons paprika (not hot; preferably Spanish)
  • 12 small hard-shelled clams (about 2 inches across), scrubbed
  • 1 lb cultivated mussels
  • 3/4 lb hake or Pacific cod fillet with skin, cut into 2-inch pieces
  • 3/4 lb large shrimp, peeled
     
Preparation:

For picada:

  • Soak peppers in boiling-hot water (weight with a plate if they float) until softened, about 45 minutes. Discard stems and tear open peppers, then dip in soaking water to remove seeds. Scrape flesh from skin with a small sharp knife (discard skin).
  • Pound nuts with garlic to a smooth paste using mortar and pestle. Add saffron, then add peppers and grind to a paste.

for stew:

  • Cut an X in bottom of each tomato and blanch in a large pot of boiling water 30 seconds, then peel, seed, and chop.
  • Peel potatoes and cut into 1/3-inch-thick slices. Break slices into 1-inch pieces.
  • Heat 1/2 cup oil in a 12-inch nonstick skillet over medium-high heat until hot, then cook potatoes, stirring occasionally, until pale golden, 8 to 10 minutes.
  • Cook garlic with parsley in remaining 1/4 cup oil in a wide 6- to 8-quart heavy pot over medium heat, stirring, until fragrant.
  • Stir in tomatoes and wine and briskly simmer 1 minute. Add potatoes with a slotted spoon, then add stock and simmer, covered, 10 minutes. Increase heat to high.
  • Thin picada with some liquid from pot, then add to pot with paprika and 1 teaspoon salt. Cook until broth is slightly thickened, 3 to 5 minutes. Add clams and cook, covered, until they start to open, 3 to 7 minutes.
  • Add mussels. Toss hake and shrimp with 1/4 teaspoon salt and add to stew. Cook, covered, until shells open wide and hake and shrimp are cooked, 4 to 8 minutes; discard unopened shellfish.

Catalan Seafood Stew

Added on 1:52 PM

Ingredients:

(Serving: 7~8 people)

  • Garlic Clove: 2
  • Tomato (large): 2 cups*
  • French Bread (0.75 inch/2cm thick): 8 slices*
  • Serrano Ham: 8 slices*
  • Spanish Olives Oil: 3 tablespoons
  • Pepper

Preparation:

  1. Preheat the broiler under high heat.
  2. Coarsely grate the tomatoes into a bowl, discarding the skins left in your hand. Then season the tomatoes with some pepper to taste.
  3. Halve the garlic cloves.
  4. Toast the bread slices under the broiler until the bread turns to lightly golden brown color on both sides.
  5. While the bread slices are still warm, rub the cut side of the garlic halves on the bread to flavour.
  6. Then top the bread with the grated tomatoes.
  7. Add a slice of ham on the bread. Drizzle each with a little oil and serve immediately.

Spanish Catalan Toast Recipe

Added on 6:16 PM

Ingredients:

for 6 people

- A foie gras 500g
- 5 or 6 dried figs red
- 1 glass sweet Muscat, 120 ml
- Fine salt, white pepper (because he does not see)

Preparation:
Soak the figs in Muscat, two hours before preparing this dish. Denervated liver, salt and pepper to taste. In the bottom of a casserole dish, place the figs in a single layer, add the foie gras by packing well.
Drizzle with just the remaining muscat soaked figs, close the pot with lid and arrange everything in a water bath in a furnace heated to 250 ° C for 25 minutes. It will be half-cooked.
This dish is even better when prepared the day ahead. It works perfectly, as a starter with a few strands of curly lettuce, a baguette and Muscat, which was used in its preparation.

Foie gras with figs and Muscat

Added on 6:14 PM


Ingredients for this seafood soup recipe :

Serves 4 as main dish

* 2 pounds of 2 varieties of seasonal firm-fleshed fish – Cut in fillets or serving pieces.

For this seafood soup recipe I reccomend 1 pound monkfish (4 pieces), and 1 pound grouper (4 pieces), if you manage to find it, or rascasse (scorpionfish).

Other fish alternatives that give very good results with this Catalan seafood recipe are rockfish, redfish, sea bass, halibut and ocean perch.

* 4 Norway lobsters or similar shellfish
* 1 pound potatoes – cut into 1/2 inch slices
* 1/2 green pepper – cut into 1-inch stripes
* 2 cloves garlic – peeled
* 2 cups fish stock
* 1 cup olive oil
* Salt

For the sofregit

* 1 medium-sized onion – finely chopped
* 2 ripe tomatoes – peeled, finely chopped; seed them if you so prefer.

For the picada

* 2 sprigs flat Italian parsley
* 4 toasted almonds

Preparation :

  1. Heat the olive oil in an earthenware cassola or Dutch oven. Add the garlic cloves. Fry the garlic over high heat until golden. Remove the fried garlic cloves and set aside.
  2. In the same oil and the same cassola, make a sofregit of onion and tomato. First, add the onion, and when it is translucent, say 4 or 5 minutes, add the chopped tomato. Stir, and cook for about 10 minutes on medium-low heat.
  3. Add the potato slices, and the fish cuts, the shellfish, and enough fish stock to cover seafood and potatoes. Cook uncovered over medium-high heat for 10 to 15 minutes. The seafood shouldn't cook longer than 20 minutes.
    • If you are not sure that the potatoes will cook properly you have two alternatives: a) cut the potato slices thinner; b) add the potatoes and the fish stock first, cook for 5 minutes, and then add the seafood and cook for 10 minutes. When it's almost cooked add salt to taste.
  4. Meanwhile, prepare the picada. First pound the fried cloves of garlic in the mortar, then the parsley and finally the toasted almonds. Use 2 tablespoons of the cooking seafood sauce to bind the picada.
  5. Stir in the picada at the last moment. Adjust the salt if necessary.

    Let this delicious seafood soup recipe rest for some minutes before serving. It'll be even more succulent.

Suquet de peix – Catalan Seafood soup

Added on 9:25 PM

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