Empanadas Argentinas

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Pulpo a la Gallega | Galician Style Octopus

Pulpo a la gallega

Ingredients (four portions):

  • 1 octopus of 2 kilos
  • 500 grams of potatoes
  • Paprika
  • Spicy paprika
  • Salt
  • Olive oil

Preparation:

  • If it’s a fresh octopus first we must soften the octopus, there are two ways to this, you can either beat it with a wooden rolling pin until its texture softens or freeze it for two days and defrost it the day before cooking it in the fridge (put it in a bowl because it will release a lot of liquid)
  • Dice the onion and add it to a pan with water. When it begins to boil is time to add the octopus. Grab it’s head and dip it in the pan three times. After the third time you put it in and take it out add to the pan permanently. Cook for 50 minutes
  • Once cooked remove the pan from the fire and let it cool for 15 minutes.
  • Using the same water in which the octopus was cooked, cook the potatoes (previously peeled and diced). While they boil dice the octopus in medium sized slices.
  • When the potatoes are cooked remove from water and add to a platter. We add the octopus slices on top.
  • The final touch is adding the olive oil and paprika and abundant coarse salt. You can prepare a vinaigrette previously or add the ingredients separately.

Tigres (Mejillones Rellenos) | Stuffed Mussles

Ingredients:

  • 18 mussels, scrubbed well and beards removed
  • 3 tbsps water
  • 2 tbsps olive oil
  • 1 tbsp onion, minced
  • 2 tbsps flour
  • 3 tbsps white wine
  • ½ cup mussel stock (you will make this in the cooking process)
  • 1 egg, beaten with 1 tbsp of water
  • 4 tbsps fine dry breadcrumbs
  • Olive oil for frying
  • Makes 18 pieces

Preparation:

Stuffed Mussels

  • Steam open the mussels by placing them in a deep saucepan full of water. Cover the pan and place over a high hear and cook until the shells open. Remove the pan from the heat and throw away any of the mussels that do not open.
  • OR you can do this in the microwave. Put the mussels into a microwave safe bowl and cover partially. Microwave the bowl at full power for one minute. Stir the contents of the bowl and then microwave for a further minute. Discard any mussels that have not opened their shells.
  • Once the mussels have cooled sufficiently so that you can handle them, start removing and discarding the halves of the shells which are empty. Loosen the meat of the mussels from the bottom shell and then arrange the mussels in their shells on a tray. Strain the mussel water and keep to one side.
  • Heat the olive oil in a saucepan and then fry the minced onion until it goes soft but do not let it go brown. Stir in the flow and cook for a minute stirring frequently. To this, add the wine and mussel liquid and mix well. Cook this mixture, stirring constantly, until it thickens and is of a smooth consistency.
  • Put a spoonful of the white sauce into each mussel and smooth it down so that it is level with the top of the shell.
  • Place the tray of filled mussels into the fridge until the sauce is firmly set which should take at least an hour.
  • Place the beaten egg into one dish and the breadcrumbs in another dish. Then dip each mussel, open side down into the egg and then into the breadcrumbs to coat that side. Arrange the dipped mussels onto a tray. At this point you can then freeze the mussels if you want to eat them at a later date. When you come to cook them, allow them to defrost for at least an hour before continuing with the rest of the recipe.
  • To cook the mussels, heat up enough olive oil to cover the bottom of a frying pan. Fry the mussels in two or three separate batches, placing the breaded side down and frying until they turn golden brown.
  • Drain the mussels slightly with paper towels and then serve hot.

Suquet | Spanish Seafood Stew

Ingredients:

Suquet of fish

  • 12 Manila / small littleneck / cherrystone clams
  • 1 tbsp coarse salt
  • ½ cup Olive oil
  • 2 cloves of garlic, whole, peeled
  • 8 blanched almonds
  • 1 tbsp fresh parsley, chopped
  • 1 tbsp water
  • 1 yellow onion, chopped finely
  • 1 tomato, skin removed, halved and grated through large holes of a grater
  • Pinch of saffron
  • 6 cups of fish stock
  • 2 lbs monkfish fillet, cut into small pieces
  • 1 lb hake fillet, cut into small pieces
  • 1 lb squid, cleaned and cut into thin rings
  • 6 large shrimps, complete and in shell
  • 12 medium sized shrimps, peeled
  • ½ lb mussels, scrubbed and debearded
  • ½ cup of cava or sparkling white wine
  • Serves 6

Preparation:

  • Scrub the clams under cold water and throw away any that are open. Then, put the clams and the coarse salt into a bowl and cover them with water. Allow to stand for at least 30 minutes and up to around 2 hours so that any excess sand is released.
  • In a large, deep pan, heat up the olive oil over a large flame. Then add the garlic and fry for around 1 minute or until the garlic is golden in colour, stirring constantly. Transfer the garlic to a mortar using a slotted spoon so as to drain the excess oil. Take the pan off the heat but keep the oil in it.
  • To the mortar, also add the almonds, water and parsley and grind with the pestle until you make a paste. Leave this to one side.
  • Put the pan of oil back on to a medium heat. Add then onion to the pan and sauté for 5 minutes or until the onion is soft.
  • Add the tomato and saffron to the onion in the pan and cook for another 5 minutes, mixing well, allowing the flavours to combine.
  • Meanwhile, bring the fish stock to the boil in a separate pan and then reduce the heat but keep the stock at a simmer.
  • Add the monkfish, hake, medium and large shrimp to the pot of onions and tomatoes and mix well. Then add the almond, garlic and parsley paste and mix well. Stir in 1 cup of the hot fish stock to the pan and cook for around 30 minutes. Every 5 minutes, add a further cup of stock to the pan. After 30 mins, the fish will be cooked through and all the flavours will have combined.
  • Season the broth to taste with salt. Drain the clams from their salt water and then add them to the pan along with the mussels, making sure that you get rid of any of the shellfish which is already open. Also add the cava to the pan.
  • Mix well and then serve the stew.

Bacalao a la Vizcaina | Cod Bizcaine Style

Bacalao a la Vizcaina

Ingredients:

  • 1 large salted cod loin
  • 1 large onion
  • 2 garlic cloves
  • 2 roasted peppers (preferably chorizo peppers
  • 1 tomato
  • 1 tbs of flour
  • Extra virgin olive oil

Preparation:

  • Soak the cod loin in water for 24 hours, changing the water frequently to get rid of some of the salt
  • When it’s on the right point of salt put the cod loin in a pan with cold water and heat. Remove from the fire when it begins to boil.
  • Cover the bottom of a frying pan with olive oil. Stir fry the diced onion until it begins to brown, then add the garlic cloves, peppers and tomato.
  • When all the ingredients are lightly fried add the flour, it must toast a little.
  • Add some of the broth in which the cod was cooked (two teacups) and let it boil at low heat. This broth has the flavor and jelly of the cod.
  • When the sauce gets a good thick consistency add the cod and keep on the fire at low heat, only enough time to heat.

Chocolate con Churros | Chocolate and Churros

Ingredients:

  • 300 grams of powdered chocolate
  • 1 and ½ glass of milk
  • ½ a glass of water
  • 250 grams of flour
  • salt, sugar, oil
  • 1 pastry bag with a grooved nozzle

Preparation:

  • Bring the water to boil with a little bit of salt added to it. Once it boils add the sieved flour and stir constantly
  • When the mix is easily detached from the bottom of the pan, remove from the heat and let it cool until it’s lukewarm
  • Put the mix in a pastry bag
  • Heat some oil in the frying pan. Once the oil is hot enough, pour churros in the oil using the pastry bag, shape them as you like.
  • Don’t make too many at the same time, as they must have space. Remove them from the pan once they get a golden color and drain them with absorbent paper
  • Boil the milk and add the chocolate. Whisk and remove from the fire once the ingredients have mixed well . You can add more milk according to your taste, whether you like it thicker or thinner.
  • The best way to eat them is dipping the churros in the chocolate cup. Once the churros are finished you can drink the leftover chocolate!

 

Leche Merengada | Spanish Milk Shake

Leche Merengada

Ingredients (6 portions):

  • 1 liter of milk
  • 4 egg whites
  • 300 grams of sugar
  • 1 cinnamon branch
  • 1 lemon peel
  • a pinch of powdered cinnamon

Preparation:

  • Boil the milk for 5 minutes with the lemon’s peel, the cinnamon branch and 250 grams.
  • Turn the stove off and let it cool
  • While the milk cools whisk the egg whites until they form peaks, you can add a few lemon drops, though it’s not mandatory.
  • Add the remaining 50 grams of sugar and little by little pour the cold milk on the -meringue through a strainer
  • Put in the fridge if you want it liquid or in the freezer if you want to achieve an ice-cream like texture.

Some people leave the milkshake in the freezer for much longer in tubs so that it turns into ice cream. This means that the drink can serve as a dessert as well. In fact, you will find that a number of ice cream parlours in Spain do in fact have leche merengada ice cream in sale. Why not have a scoop!

Naturally, as an ice cold drink, this is perfect for hot summer days in Spain. But when you make it into an ice cream, it makes a great accompaniment to a piece of warm cake or tart, and can therefore be consumed all year round