The Rich, Spicy, Fragrant Food of Spain
The fire of the flamenco dancer and the drama of the bullfight is reflected in the food of Spain, as well: rich, spicy and fragrant. Spanish food uses a lot of olive oil, a lot of garlic and a lot of spices. Favorite meats include pork, goat, chicken and hot sausage. Combine some of these with seafood to make paella.
Gazpacho is an ancient dish mentioned in Greek and Roman literature, although two of the main ingredients of the modern version, tomatoes and green peppers, were brought to Spain from the New World only in the 16th century.
This "soup" is served icy cold, very refreshing in Summer. You can use various vegetables from your garden but it must have tomatoes, cucumbers,green peppers and olive oil.
1 clove garlic
2 teaspoons salt
1/3 cup chopped mushrooms
3 Tablespoons olive oil
1 cup onions, finely chopped
2 cups chopped tomatoes
1 1/4 cups finely chopped green bell peppers
1 cup finely chopped celery
1 cup finely chopped cucumber
2 teaspoons chopped chives
1 Tablespoon parsley, chopped
1 teaspoon freshly ground black pepper
1/4 to 1/2 teaspoon Tabasco sauce
1 teaspoon Worcestershire sauce
1/2 cup tarragon wine vinegar
3 cups tomato juice
Crush garlic in 1 teaspoon salt. Sauté mushrooms in olive oil until browned slightly. Combine the rest of ingredients with the mushrooms and garlic in a glass bowl. Chill at least 3 hours or overnight. Serve with croutons. Makes 8-12 servings.
Paella is a Spanish dish prepared by simmering together chicken, seafood, rice, vegetables, saffron and other seasonings.
Originating in the rice-growing areas on Spain's Mediterranean coast, the dish is especially associated with the region of Valencia. Paella takes its name from the paellera, the utensil in which it is cooked, a flat round pan with two handles; paella is traditionally eaten from the pan.
1/2 pound hot Italian sausage, cut in pieces (or use Mexican chorizo)
1 teaspoon salt
1/8 teaspoon pepper
4 lbs chicken parts
2 Tablespoons olive oil
2 cups chopped onions
2 cloves minced garlic
1 pint shucked oysters
1 large can tomatoes (2 lbs 3 oz)
2 cups water
3 bouillon cubes
1 teaspoon oregano
2 Tablespoons salt
1/4 teaspoon pepper
2 cups long-grain rice
1/4 teaspoon powdered saffron
1 package frozen peas (10 0z)
1 package frozen artichoke hearts (10 oz)
1 jar pimentos (7 oz), cut in strips
1 lb shrimp, shelled and deveined
1 quart mussels
Brown sausage in skillet. Move to a large heavy kettle. Salt and pepper chicken and brown in olive oil in skillet. Add to sausage.
Sauté onions and garlic in skillet and add to chicken and sausage. Drain oysters, reserve liquor. Add oyster liquor, tomatoes, water, bouillon, oregano, salt, pepper to kettle. Simmer 10-15 minutes. Stir in rice and saffron. Cook until rice is tender.
Add peas, artichokes, pimentos, shrimp and oysters. Cover and simmer until shrimp is tender and turns pink.
Steam mussels in water until shells open. Discard any that do not open. Use as garnish. Serves 10.
Tapas is a snack or appetizer, typically served with wine or beer.
Tapas are generally classified not by their food group, but by how easy they are to eat. Foods that can be easily eaten with the fingers are called cosas de picar, ‘things to nibble.’ Those that require utensils, even if that utensil is as simple as a toothpick, are called pinchos. And tapas that are served in sauce are called cazuelas, or ‘little dishes.’ (Lifescript.com)
Examples of tapas served in the Columbia restaurant in St Petersburg, FL are
Homemade beef meatballs in a mildly spicy tomato sauce.
Marinated jumbo shrimp wrapped in smoked bacon, and lightly fried.
Cakes de Cangrejo
Blue crab meat "cakes" served with passion-fruit aioli sauce.
Black Bean Cakes
Served with guacamole and sour cream.
Other links you might enjoy
- Gazpacho recipes
Gazpacho is a cold vegetable soup, often defined as a liquid salad, most indicated for the hottest days of summer. Check our selection of recipes and find out how spaniards fight the summer heat!
- Shellfish and Chicken Paella with Saffron Rice Chorizo and Green Peas Recipe : Bobby Flay : Food Net
Food Network invites you to try this Shellfish and Chicken Paella with Saffron Rice Chorizo and Green Peas recipe from Bobby Flay.
- Chicken and Seafood Paella Recipe : Guy Fieri : Food Network
Food Network invites you to try this Chicken and Seafood Paella recipe from Food Network Magazine.
- SPANISH DESSERTS
- Flan Recipe
This is the classic flan, which is as light and delicious as it is timeless. This basic flan recipe is also used to make flans of different flavors by substituting another liquid for part or all of the milk.
- Columbia Restaurant - Columbia Menu
The Columbia Restaurant Group corporate home page, entry point to information about The Columbia Restaurant.
More hubs by judydianne
- Recipes A to Z....."M" is for Mexican Cooking
Mexican food had many influences. The Maya and Aztec Indians brought corn, beans, chilies, squash and tomatoes. The Spanish caused rice, olives, beef, pork and wine to be used. When the French ruled, the...
- 2 Healthy Salads and Creamy Greek Salad Dressing
Tired of a hot kitchen? No need to turn your stove or oven on. Make a main dish salad for dinner tonight. Simple, easy and healthy. Chill your plates. It keeps your salad nice and cool until you are ready to...
- Invite 8 Friends Over for Indian Lamb Curry
The best Indian cooking known to us is curry. Curry has a sauce base and may be hot and spicy but many Indian curries have great delicacies and mildness. All of them have many ingredients and are made with...
- Recipes A to Z....."H" is for Hors d'oeuvres
Hors d'oeuvre is a French term for small, hot or cold portions of savory food served as an appetizer.....BH and G New Cook Book I have served many appetizers in the past. For my most recent parties, I have...