Spanish Cuisine Workshop BcnKITCHEN

7/29/2019 Spanish Cuisine Workshop BcnKITCHEN

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SPANISH POTATO AND ONION OMELETTE

No doubt about it, the Tortilla Espaola or Spanish Omelet is the

most commonly served dish in Spain. It is also called Tortilla de

Patata or Potato Omelet. Bars and cafs serve it as a tapa or

appetizer, but it is often served as a light dinner in Spanish homes.

Because it is easy to transport, the Spanish make bocadillos or

sandwiches by placing a piece between two pieces of a baguette.

There are lots of variations oftortillas or omelets and a few are listed

at the bottom of this recipe.

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Ingredients:

6-7 medium potatoes, peeled

1 whole yellow onion

5-6 large eggs

2-3 cups of olive oil for pan frying

Salt to taste

Preparation:

This "tortilla espanola" or "tortilla de patata" makes 8-10 servings as

an appetizer. It serves 5-6 as a main course.

Cut the peeled potatoes in half lengthwise. Then, with the flat side on

the cutting surface, slice the potato in pieces approximately 1/8"

thick. Make sure to separate the pieces that stick together. It is not

necessary to slice the potatoes paper thin and it is best not to use a


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food processor because most will slice the potatoes too thin. If you

slice them a bit thick, dont worry it will simply take a bit longer for

them to cook.

Peel and chop the onion into 1/4" pieces. Put potatoes and onions

into a bowl and mix them together. Salt the mixture.

In a large, heavy, non-stick frying pan, heat the olive oil on medium

high heat. Drop a single piece of potato into the oil to ensure it is hot

enough to fry. Carefully place the potato and onion mixture into the

frying pan, spreading them evenly over the surface. The oil should

almost cover the potatoes. You may need to turn down the heat

slightly, so the potatoes do not burn.

Note: If the oil is too hot, the potatoes will brown rapidly on the

outside, but still be raw on the inside.

Leave in pan until the potatoes are cooked. If you can poke a piece of

potato with a spatula and it easily breaks in two, your potatoes are

done. Remove from the pan with a slotted spoon or spatula. Somecooks like to place the potato and onion mixture in a colander for a

few minutes to allow more oil to drain. If you do this, place a plate

underneath to catch the olive oil and you can use it again.

While the mixture is draining, crack the eggs into a large mixing bowl

and bewhisk or fork. Pour in the potato onion mixture. Mix together

with a large spoon.

Pour 1-2 Tbsp of olive oil into a small, non-stick frying pan (aprox. 9-

10) and heat on medium heat. Be careful not to get the pan too hot

because the oil will burn - or the tortilla will! When hot, stir the

potato onion mixture once more and pour into the pan and spread

out evenly. Allow the egg to cook around the edges. Then you can

carefully lift up one side of the omelet to check if the egg has slightly

browned. The inside of the mixture should not be completely

cooked and the egg will still be runny.


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When the mixture has browned on the bottom, you are ready to turn

it over to cook the other side. Carefully take the frying pan to a sink.

Place a large dinner plate (12) upside down over the frying pan.

With one hand on the frying pan handle and the other on top of the

plate to hold it steady, quickly turn the frying pan over and the

omelet will fall onto the plate. Place the frying pan back on the

range and put just enough oil to cover the bottom and sides of the

pan approximately 1.5 tsp. Let the pan warm for 30 seconds or so.

Now slide the omelet (which is probably still a bit runny), into the

frying pan, using a spatula to catch any egg mixture that runs out.

Use the spatula to shape the sides of the omelet. Let the omelet cook

for 3-4 minutes. Turn the heat off and let the tortilla sit in the pan for

2 minutes.

Carefully slide the omelet onto a plate! To serve as a main course,

slice it into 6-8 pieces like a pie. Serve sliced French bread on the

side.

If you are serving as an appetizer, slice a baguette into pieces about

inch think. Cut the tortilla into 1.5 squares and place a piece ontop of each slice of bread.


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Spanish tradicional gazpacho

Serves 4

1kg very ripe tomatoes, diced

1/2 ripe red pepper and 1/2 green pepper, deseeded and diced

1 medium cucumber, peeled and diced

2 garlic cloves, peeled and crushed

150ml extra virgin olive oil

2 tbsp sherry vinegar

Salt, pepper to taste

Garnishes see below

1. Mix the diced tomatoes, peppers and cucumber with the crushed

garlic and olive oil in the bowl of a food processor or blender.

Squeeze out the bread, tear it roughly into chunks, and add to the

mixture.

2. Blend until smooth, then add the salt and vinegar to taste and stir

well.

3. Pass the mixture through a fine sieve, then cover and refrigerate

until well chilled.

4. Serve with garnishes of your choice: I liked diced black olives,hard-boiled egg and small pieces of cucumber and pepper; mint orparsley also works well, and many people add spring onion, cubes ofSpanish ham and so on.


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Paella

4 servings

Prep Time: 15 min

Cook Time: 30 min

Ingredients:

400 g raw extra-large shrimp,

Coarse salt1/2 teaspoon crumbled saffron threads**

2 tablespoons olive oil

1/3 cup finely chopped onion

1/2 red bell pepper, 1 green pepper cored, seeded and chopped 2

cloves garlic, chopped

2 large tomatoes, peeled and coarsely chopped

2 teaspoons Spanish paprika

1 cup uncooked Spanish bomba rice400 g boneless Chicken cut into pieces,

kg of mussels

2 cups of fish fumet

1/4 pound of calamari

Preparation:

Preheat oven to 350 degrees F.

HINT: Have all ingredients chopped and measured before beginningthe final cooking of the paella. It is a quick cooking dish that musthave all ingredients ready to go.

In a large pan over medium-heat heat, heat the clam juice or fishbroth, wine, and saffron; reduce heat to low and keep broth hot (notboiling).

In a large Paella Pan or heavy cast-iron skillet over medium-highheat, heat olive oil. Add onion and red bell pepper; stir to blend and

cook 3 minutes or until slightly softened.
http://whatscookingamerica.net/ShrimpTips.htmhttp://whatscookingamerica.net/Information/Salt.htmhttp://whatscookingamerica.net/saffron.htmhttp://whatscookingamerica.net/OliveOil.htmhttp://whatscookingamerica.net/onion.htmhttp://whatscookingamerica.net/garlictips.htmhttp://whatscookingamerica.net/tomato.htmhttp://shoppinghevanet.com/kitchen/PaellaPans.htmlhttp://whatscookingamerica.net/Information/CastIronPans.htmhttp://whatscookingamerica.net/Information/CastIronPans.htmhttp://shoppinghevanet.com/kitchen/PaellaPans.htmlhttp://whatscookingamerica.net/tomato.htmhttp://whatscookingamerica.net/garlictips.htmhttp://whatscookingamerica.net/onion.htmhttp://whatscookingamerica.net/OliveOil.htmhttp://whatscookingamerica.net/saffron.htmhttp://whatscookingamerica.net/Information/Salt.htmhttp://whatscookingamerica.net/ShrimpTips.htm


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Remove pan from heat. Stir in garlic and rice and continue stirringuntil garlic is fragrant and the rice is evenly coated with oil, about 1minute. NOTE: Coating the rice with the oil before adding liquid helps

keep the rice grains to stay separated.

Stir in tomatoes, paprika, and salt. Stir in hot clam/saffron brothmixture. Return to heat, reduce heat to low, and simmer (stirring androtating the pan occasionally) mixture 10 to 15 minutes or until riceis no longer soupy but sufficient liquid remains to continue cookingthe rice in the oven.

Stir in shrimp, artichokes hearts, and peas

Transfer paella pan to the oven and cook, uncovered, about 15 to 20

minutes until the rice is almost al dente and until almost all liquid isabsorbed. NOTE: Never cook paella until the rice is completely done.If you do, it will be mushy by the time it reaches the table. Removefrom the oven when the rice grains are no longer hard but still havemore bite than you want and a crust forms around the edge of thepan.

Remove from oven, cover with aluminum foil, and let sit 5 to 10minutes or until the rice is cooked to taste. NOTE: Paella must restafter being removed from the oven, during which time the final

cooking takes place.

To serve, sprinkle with chopped parsley and arrange lemon wedgesaround the top of the paella. Serve immediately. To eat, sprinklelemon juice over paella.

NOTE: Always bring the paella to the table in its pan for your gueststo admire before serving. Traditionally, paella is eaten communallywith everyone sitting around the pan and taking the rice directly fromthe pan with a spoon. Although you are not likely to serve it this way,do leave the paella pan at the center of the table so your family orguests can help themselves to more.


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Bread and tomato

Ingredients:

Toasted or fresh bread with a thick crust

Ripe tomatos

Extra virgin olive oil

Salt

Procedure: Grab the slice of bread rub it with the tomato, that hasbeen cut in half then drizzle a little bit of olive oil and then put a

pincho f salt, you also may do the same procedure first toasting thebread.

Crema Catalana

Crema Catalana or Catalan Cream is the Catalan name and version of

the French dessert, crme brule. In fact, many regions lay claim to

the origin of the dessert. Wherever it originated, enjoy and let it

dissolve in your mouth! It is a great dessert for Spring, since it is also

called Crema de Sant Josep, or St. Josephs cream, traditionally

prepared on March 19th, St. Josephs Day, the Spanish equivalent of

Fathers Day in the USA.

Prep Time: 3 hours, 10 minutes

Cook Time: 10 minutes

Total Time: 3 hours, 20 minutes

Yield: 4 Servings

Ingredients:

200g sugar

12 egg yolks2 tbsp cornstarch


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1 stick cinnamon

rind of 1 lemon

1 liter milk

Preparation:

This is a great dessert to make ahead of time, since it is very easy

and requires 2-3 hours of refrigeration before serving. Make it the

day before and leave it in the refrigerator until you are ready to

serve. Then, heat the broiler, caramelize the sugar and serve!

In a pot, beat together the egg yolks and 3/4 cup sugar until

thoroughly blended and the mixture turns frothy. Add the cinnamon

stick and grated lemon rind. Pour in the milk and cornstarch. Slowly

heat the mixture, stirring constantly, just until thickened. Remove

pot from heat immediately.

Tip: As soon as the mixture thickens and you feel resistance while

stirring, remove the pot from the heat or the mixture may curdle or

separate! The texture of the finished crema will be grainy instead of

smooth and creamy as it should be.

Remove the cinnamon stick and ladle the milk mixture into 4-6ramekins (depending on size). Allow to cool, then refrigerate for atleast 2-3 hours.

Before serving, preheat the broiler. Remove ramekins with the cremacatalana from refrigerator and sprinkle the rest of the sugar over

each ramekin. When broiler is hot, place the ramekins under the

broiler on the top shelf and allow the sugar to caramelize, turning

gold and brown. This may take 10 minutes or so, depending on your

broiler. Remove and serve immediately.

If you'd like, you can serve the crema catalana chilled, but we think it

has more flavor when served warm from the broiler.

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Spanish Cuisine Workshop BcnKITCHEN