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Recipe for Spanish Croquetas

Steps:

1: Put the oil in a frying pan and warm it. Once the oil is warm (but before it is so hot that smoke rises from it) remove the pan from the heat and add the flour to the oil. Stir with a wooden spoon until it becomes a paste.

2: Put the pan on the heat again and add the milk, little by little, stirring the mixture all the time until it is cooked and even. Add the nutmeg, a pinch of salt and the ham cut into small pieces. Cook in the pan until the mixture is stiff, and don't stop stirring.

3: As soon as the mixture is stiff enough, spoon it into a bowl and let it cool. Beat the egg. Once the mixture is cool, make small portions and mould them with your hands into the shape of a croqueta (oval). Dip each croqueta into the beaten egg and then dip it into the breadcrumbs which will stick to the croqueta because of the egg. Place each croqueta separately on a plate. You can fry them straight away, or put them into the fridge and leave them until you are ready to cook and eat them.

4: Fry the croquetas in a pan with enough oil to cover them. When they are golden and crispy, take them out and lay them on kitchen roll to absorb the excess oil. Serve straight away.

Easy quick recipe for Spanish omelette

Steps:

1: Wash and cut the potatoes into thin slices. Heat the oil in the pan, and add the potatoes and salt. Fry, stirring occasionally. Tip: If you prefer the potatoes to be soft, use a spatula to mash them as they are frying. As soon as they are a golden colour, remove from the pan and put the potato mixture either in a sieve or on kitchen paper, so that as much oil as possible drains away or is absorbed.

2: Beat the eggs well with a pinch of salt, and add to the potatoes. Mix well.

3: Put two small spoonfuls of olive oil in the frying pan, so that the bottom of the pan is covered with a thin layer of oil. Once the oil is hot, add the potato and egg mixture. Tip: shake the pan gently as you move the mixture, so that none sticks to the bottom. Once the omelette seems to be cooked, use the lid of the frying pan (or a large plate) to tip the omelette out of the pan, add a little more oil and slide the omelette in again, this time putting the less cooked side first into the pan. If you need to repeat this step, so that the omelette is perfectly cooked and golden on both sides, you may do so. This omelette is delicious hot or cold.

Use quality ingredients:

* Olive oil: Ciao recommends Aceite Carbonell. This page may also help you to decide: Aceitedeoliva.com.
* Use good-quality potatoes

ASY RECIPE FOR RED PEPPER AND AUBERGINE SALAD
(Escalibada)

This delicious salad, Escalibada, is a Catalan dish and is one of Spain's most popular cold tapas.

Basic ingredients for 4 people

* 4 red peppers
* 3 aubergines
* 2 large tomatoes
* 1 large onion
* salt and pepper
* 4 medium-sized potatoes (optional)
* 6 spoonfuls of vinager
* 2 medium-sized glasses of olive oil
* 2 cloves of garlic
* A pinch of cumin (optional)

Steps:

1. Heat the oven up to 180º. Wash and dry all the ingredients. Put the peppers, aubergines, tomatoes and onions (all whole) in an oven dish or on the oven tray. Put them in the oven. Wrap the potatoes up in foil and put them in the oven too. Leave for approximately one and a half hours to roast. Turn them over once.

2. When they are roasted, take the vegetables out and peel all of them (except the potatoes). Some people find it easier to peel red peppers by hand. It is importante to peel them as soon as they are taken out of the oven - if they are left too long to cool, the skin may cling onto the peppers. Cut the tops off the aubergines and red peppers.

3. Remove the little pips from inside the red peppers, and cut the peppers and aubergines into long strips. Slice the onion and tomato. Keep all ingredients separate and add salt, pepper, a few drops of vinager and a generous amount of olive oil.

4. Cut the baked potatoes, empty the skins, cut them up, add olive oil and salt and pepper.

5. Put all the ingredients on a serving dish (don't mix them up - make individual portions of each vegetable). Sprinkle the chopped garlic over the whole dish, season with salt and pepper (and ground cumin or whole cumin seeds if you wish) and pour some more olive oil and vinager over if required.

Recipe for Traditional Gazpacho Andaluz
Spanish cold tomato soup which is the perfect starter to a Summer meal. Gazpacho is easy to make and although ingredients may vary according to region, this is the basic Andalusian Gazpacho recipe.
Spanish recipes

Ingredients (for 4 people):

* 1 Kilo tomatoes (preferable plum tomatoes)
* 1/2 small onion (60 grams)
* 1 small green pepper
* 1 small cucumber (the small chubby Spanish type)
* 1 small cup of olive oil
* 2 desert spoons of vinager
* 200 grams of bread from the day before, soaked in water
* Small portions of diced tomatoes, red and green peppers, cucumber, onion and bread or croutons to sprinkle on top.

Steps:

1: Put the tomatoes, onion, pepper, cucumber, vinager, oil and bread into a liquidizer. If you want to dilute it, add a glass of water. Tip: if you want to go for a tangy garlic taste, add a small amount of fresh garlic to the mixture before liquidizing.

2: Put the mixture into a bowl, add salt and pepper and leave the gazpacho to chill for at least an hour. If you want to eat it straight away, you can put some ice cubes in to cool it down. Gazpacho is a Summer dish which is meant to hydrate and cool down your body. So the colder the better!!

3: Serve the gazpacho en soup bowls, with the portions of diced tomatoes, pepper, cucumber, onion, croutons etc on the table, so that everyone can add them to their bowl as they prefer. Tip: you can also sprinkle diced serrano ham or hard boiled egg.

EASY RECIPE FOR TOMATO AND BASIL SALAD

An alternative Spanish salad to make you feel cool on hot Summer days. Delicious with pasta dishes or with tapas.

Basic ingredients for 4 people

* 500g tomatoes
* 15ml (one dstspoon) vinager
* 45 ml (three dstspoon) virgen olive oil
* A large pinch of brown sugar
* Fresh basil
* Salt
* Pepper
* White cheese (queso fresco)

Steps:

1. Slice the tomatoes into thin slices and place on a serving dish. Dice the queso fresco (you can buy this cheese in most supermarkets and charcuteries. It is like a hard version of cottage cheese. Ask for "doscientos gramos" - 200g)and sprinkle the pieces over the tomato.

2. Mix the olive oil, vinager, salt, pepper and sugar well. Pour over the tomatoes and cheese.

3. Chop the fresh basil leaves, and sprinkle over the tomatoes.

4. Put the salad in the fridge until you are ready to serve it.

ECIPE FOR MARINATED BOQUERONES

Boquerones are a kind of anchovy and are delicious cold and marinated as tasty tapas, or marinated and then fried as a first course. Mari Lourdes has sent us her recipe for marinated boquerones.
Basic ingredients for 4 people

* 1 kilo of boquerones (anchovies)
* 1 cup vinegar
* 1/4 cup rock salt
* slices of ginger
* 1/2 cup olive oil
* 1/4 cup finely chopped parsley
* 1/4 cup vinegar
* 2 tbsp. finely chopped garlic
* 1 tbsp whole black pepper corns
* chopped hot peppers

Steps:

1. Clean fish and marinate overnight in the vinegar, salt and ginger mixture.

2. The following morning discard the liquid. Prepare all the other ingredients and add the fish.

3. Mix well and put in bottles. Leave refrigerated for at least 2 weeks before serving.

RECIPE FOR

CHICKPEA SALAD
Spanish recipes

Basic ingredients

* 1/2 kg chickpeas
* hard boiled eggs
* 4 red peppers (pimientos del piquillo)
* small bunch of spring onions
* 1 small clove of garlic
* 1 large tomato
* fresh parsley
* extra virgin olive oil
* white wine vinegar
* salt and pepper
* 50g cured ham

Steps:

1. Drain and rinse the chickpeas (if using dried chickpeas soak overnight and then boil the next day in a pressure cooker for 10 mins or boil for 1 hour 10 mins in a pan)

2. Prepare the tomato by blanching it and removing the skin and pips folowing this cut it into small cubes and place in a bowl

3. Add the red peppers to the tomato (if you can´t find the spanish pimientos del piquillo you will need to roast the red peppers for about 20 mins and then remove the kin and cut into strips)

4. Cut the cured ham into small squares and add to the bowl. Dress with extra virgin olive oil and white wine vinegar over and season with salt and pepper

5. Add the chickpeas to the salad mixture

6. Garnish with fresh parsley and serve

RECIPE FOR MARINATED OLIVES
(Aceitunas aliñadas)

If you have been served olives in Spanish restaurants in Spain, you will already have tasted marinated olives - ones that are split, have a tangy, strong taste and are delicious. They are also very easy to prepare. This is an old recipe for marinated olives, used in small villages in southern Spain.
Spanish recipes

Basic ingredients

* 1 kg. olives
* A sprig of thyme
* A sprig of oregano
* 1 lemon
* 5 cloves of garlic
* 1 bayleaf
* A piece of fennel
* A teaspoon of peppercorns
* 1 part of vinagre to 4 parts of water

Steps:

1. Split the olives using a hammer or a wooden spoon

2. Put them in a bowl and cover with water.

3. Change the water every day until the olives become less bitter. It should take between 5 and 7 days

4. Put all the other ingredients into one large jar or plastic container (or several small ones) which can be properly sealed. Add the olives. Leave for at least a month, so that the flavours can blend before starting to use them

Recipe for Salmon salad

This delicious Spanish salmon recipe makes a delicious starter.
Spanish recipes

Basic ingredients

* 400g fresh salmon (cleaned)
* 2 tbsp extra virgin olive oil
* juice of 1 lemon
* salt and pepper
* white wine vinegar
* mix of lettuce leaves



Steps:

1. Marinate the salmon in the olive oil and lemon juice for 2 - 3 hours

2. Wash the lettuce leaves and place on a large round plate

3. Remove the salmon from the marinade and cut into thin strips (about 2cms) place on a baking tray with a knob of butter spread on it to prevent sticking

4. Place the baking tray under the grill for a few seconds turning the salmon once so that it´s done on both sides

5. Place the strips of salmon on top of the lettuce leaves and pour some of the marinade onto it adding a few drops of white wine vinegar

RECIPE FOR PISTO
(Tomato and vegetable mix)

Pisto manchego is similar to ratatouille. It can be served warm to accompany a main dish or cold as a starter or to accompany a salad. Pisto can be used as a filling for sandwiches, savoury crepes, empanadillas or little puffed pastry pies or even as a pasta sauce. Pisto manchego freezes well, so you can make a big batch and use as required. This is an easy recipe for a traditional Spanish dish which originally came from Castilla la Mancha (hence it's name, Pisto Manchego) but is nowadays a favourite simple dish cooked and served all over Spain.
Spanish recipes

Basic ingredients

* 4 ripe tomatos
* 2 medium sizes onions
* 2 green peppers
* 1 red pepper
* 2 courgettes
* 3 cloves of garlic
* olive oil
* sugar
* salt and pepper

Steps:

1. Dip the tomatoes in boiling water to loosen the skin, then peel them and cut them in to small pieces

2. Peel and slice the onions and garlic

3. Clean and slice the peppers and courgettes

4. Put the olive oil into a frying pan, and gently fry the garlic and onions for a couple of minutes. Add the peppers and turn up the heat a little. Cook for five minutes, stirring all the time.

5. Add the courgette, stir and cook for five more minutes and then add the tomatoes. Cover the pan, and leave to simmer for about 15 minutes.

6. Add a teaspoon of sugar and salt and pepper to taste. Turn up the heat and stir well. If the pisto has too much liquid, let it boil away but keep stirring so that none of the ingredients stick to the bottom.

Recipe for Spanish Paella (4-6 people)
Traditional and easy Paella recipe. There are many Spanish rice dishes. This is the most famous of them.
Spanish recipes

Ingredients (4-6 people):

* 600 grams rice (short grain)
* Half a chicken in pieces
* 2 artichokes
* 2 medium-sized red peppers
* 2 mature tomatoes
* Black pepper
* Garlic
* Parsley
* A strand of saffron
* Olive oil (one glass, about 1/4 litre)
* 1/2 lemon
* A sprig eacho of rosemary and thyme
* Salt

Steps:

1: Fry the chicken in some olive oil. Put the browned chicken pieces into a pan with 8 glasses of water, and bring to the boil. Leave simmering for half an hour.

2. Cut the artichokes and red pepper and fry them.

3: Fry the tomato and garlic in olive oil in the large paellera (special paella pan), then add the rice, stir for a minute and then add the chicken, chicken stock (there should be 6 glasses), artichokes, red peppers, the juice of half a lemon, black pepper, parsley, thyme, rosemary, the saffrón strands (grind them first. If you haven't got a grinder, use Colorante which you'll find in the spice and herbs racks in supermarkets) and salt.

4: Once all the ingredients are in the paella pan, turn the heat up to maximum and boil for about 10 minutes. Then lower the heat and leave to simmer for another 10 minutes. After 20 minutes, the liquid should have evaporated. Turn off the heat, and leave to stand for five minutes. If possible cover while it is standing (many Spaniards use paper to cover the pan).

EASY RECIPE FOR SPANISH MEATBALLS
(Albóndigas)
Spanish recipes

One of the more famous Spanish recipes, meatballs are often served in tapas bars as a snack or an appetizer. Spanish meatballs are made as a main dish at home. Albóndigas are also often offered as the starter in the set menu (menú del día) which Spanish restaurants are required to offer to customers. There are lots of recipies for Spanish meatballs - we think this one includes the best things from most of them!

Basic ingredients for 4 people

* 2 medium onions
* 2 cloves of garlic
* 2 whole cloves
* 1 small glass of white wine
* A little flour
* Salt and pepper
* 1 Carrot
* 1 bayleaf
* Tomato puré or tomate frito
* Half a stock cube
* 400g minced chicken or turkey
* 100g minced bacon
* 1 desertspoon pinenuts (optional)
* 1 tsp. chopped fresh parsley
* 3 desertspoons soya sauce
* 2 desertspoons bread crumbs
* 1 tsp. of oregano
* Olive oil
* 2 small, ripe tomatoes
* A small cup of peas

Steps:

1. Mix the minced chicken or turkey with the minced bacon. Grate one onion and chop or crush one clove of garlic. Add the grated onion, chopped garlic, soya sauce, oregano, pinenuts and breadcrumbs to the meat, and mix all ingredients together very very well.

2. Make small balls with the mixture - about the size of a large marble. Coat them lightly in the flour (get a bowl, put some flour in and roll each ball around) and put all the balls on a large plate until you are ready to fry them.

3. Now make the sauce. Cut up the other onion and chop the other garlic, and put both of them in a non-stick pan with a little olive oil, the fresh parsley and some salt and pepper. Fry gently until they are soft, and then chop the 2 tomatoes and add them. Finally grate the carrot and add that too. Add the white wine and the cloves, half a stock cube dissolved in half a cup of water, the peas, a bayleaf and a bit of tomato puré (or tomate frito if you live in Spain). Stir well and put on a low heat.

4. Put some olive oil in a non-stick frying pan, enough to cover the bottom of the pan, and fry the meatballs until they are brown all over. You don't have to use lots of oil - turn them over so that they cook on all sides, and make sure the heat isn't too strong, otherwise they might burn. You will probably need to fry them in two or three batches, depending on the size of your frying pan. As each batch is ready, put the meatballs straight into the pan with the sauce and when they are all done and in the pan, leave them to simmer in the sauce for about half an hour.

5. You can serve the meatballs on their own as a tapas dish, or as a main course accompanied by a green leafy salad and/or a red pepper salad.

PANISH RECIPE FOR LENTIL STEW
(lentajas)

Many traditional Spanish dishes include pulses from lentils to all sorts of small or flat or large beans, chickpeas, rice etc. Visitors to Spanish restuarants will often see lentils (lentejas) offered as a first dish of a set menu del dia, and it is a filling, nutritious and delicious dish. Vegetarians beware - Spanish lentil soup usually contains chorizo and ham. This recipe for lentil soup does too, but we suggest a vegetarian version in tips and ideas at the bottom.
Spanish recipes

Basic ingredients

* 250 gr. lentils
* 1 chorizo (or a few slices if you can't get a small sausage-shaped one)
* 100 gr. serrano ham
* 1 large onion
* 1 small glass of red wine
* 2 cloves (optional)
* 1 red pepper (optional)
* Half a small glass of olive oil
* 1 bayleaf
* 2 large carrots
* 3 small potatoes
* 2 cloves garlic
* 1 pinch of saffron
* fresh parsley
* salt and pepper

Steps:

1. Soak the lentils for half an hour. Even though small lentils in packets usually don't need soaking, Spanish women tend to soak anyway

2. Cut the ham and chorizo into dice-shaped pieces. Peel and wash the carrots and potatoes. Slice the carrots and halve the potatoes (unless they are very small). Wash and slice a small red pepper (optional).

3. Drain the lentils and put them in a saucepan. Add enough water to cover them and add the ham, chorizo, carrots, potatoes, bayleaf, pepper, parsley, a little salt, saffron and wine. Also add the cloves if you want the lentils to have a slightly spicey air to them. Put the pan over a low heat and cover.

4. Slice the onion and garlic and fry, stirring all the time. After a minute or so, add the sliced red pepper. This is optional and adds a slightly sweet flavour to the lentejas. When soft, add to the other ingredients in the saucepan.

5. Let the lentil stew simmer for at least 40 minutes. Boil off any excess liquid at the end.

Recipe for Chicken casserole with almonds and pinenuts
(Pollo al horno con almendras y piñones)
Spanish recipes

Ingredients (for six people):

* 1 chicken in pieces.
* 6 small potatoes
* 2 ripe tomatoes
* 3 medium-sized onions
* 6 desert spoonfuls of olive oil
* 100 grams of pinenuts
* 100 grams of almonds



* 1 small glass of white wine
* Juice of half a lemon
* 2 cloves of garlic
* 1 sprig of parsley
* 1 sprig of thyme
* Pepper
* 1 chicken stock cube
* salt

Steps:

1: Prepare an oven dish amde of glass or clay. Rub the bottom with a clove of garlic and then put the chicken pieces inside it.

2: Peel the potatoes and onions. Cut them into large pieces and put them in the oven dish with the chicken. Do the same with the tomatoes.

3: Chop the garlic and sprinkle on top with small pieces of parsley and thyme. Add the lemon juice, pinenuts, almonds, pepper and salt.

4: Disolve the stock cube in a small glass of warm water and pour onto the chicken. Then pour on the glass of white wine and the oil. Try to make sure that all these liquids are poured over the ingredients as evenly as possible.

5: Put the oven dish in the middle of the oven and leave it to cook for an hour and a half at 180º. When all the ingredients are cooked, take the oven dish out of the oven and serve (see photos before and after below).