SPANISH ADVENTURE BO FANTASTIC RECIPES �OM AROUND ,�SPAIN Introduction 8 LIGHT BITES 12 SHELLFISH 64 FISH 102 POULTRY & GAME 146 MEAT 166 PUDDING & CAKES 212 Index 246 Acknowledgements 252Introduction 8 LIGHT BITES 12 SHELLFISH 64 FISH 102 POULTRY & GAME 146 MEAT 166 PUDDING & CAKES 212 Index 246 Acknowledgements 252Light Bites . 19 CHORIZO AND WHITE BEAN SOUP Some of Spain’s finest produce combined in a simple soup. Alubias blancas is Spanish for ‘white beans’, which are cooked with a spicy chorizo and then finished off with slices of Ibérico ham. Picada is a paste of fried bread, nuts, garlic, olive oil and herbs typically used in Catalan cuisine to thicken and flavour dishes such as soups and stews. Soak the beans overnight in plenty of water, then drain. Pop into a pan, cover with water and bring to the boil. Reduce the heat and simmer for 1 hour until the beans are just soft. Drain and set aside. To make the picada, fry the bread cubes in the oil until crisp. Meanwhile, pound the garlic and salt in a pestle and mortar, then add the almonds and pound together. Add the fried bread and parsley and pound until it resembles a thick paste. For the soup, add half the oil to a deep pan and gently fry the garlic, onion, pimentón and chorizo for 3–4 minutes until softened. Then add the remaining oil, the cooked beans and stock and bring to the boil. Reduce the heat and gently simmer for 5 minutes. Season with the salt and gently mix in the picada. To serve, ladle the soup into bowls and top with slices of Ibérico ham. Serves 4 200g dried alubias blancas (white beans) 100ml olive oil 4 garlic cloves, chopped 1 onion, diced pinch of pimentón ahumado (smoked paprika) 100g chorizo picante, diced 400ml chicken stock 1 teaspoon sea salt 8 slices of Ibérico ham, to serve For the picada 2 slices of baguette, cubed 25ml olive oil 1 garlic clove pinch of salt 50g almonds, toasted a few leaves of flat-leaf parsleyLight Bites . 19 CHORIZO AND WHITE BEAN SOUP Some of Spain’s finest produce combined in a simple soup. Alubias blancas is Spanish for ‘white beans’, which are cooked with a spicy chorizo and then finished off with slices of Ibérico ham. Picada is a paste of fried bread, nuts, garlic, olive oil and herbs typically used in Catalan cuisine to thicken and flavour dishes such as soups and stews. Soak the beans overnight in plenty of water, then drain. Pop into a pan, cover with water and bring to the boil. Reduce the heat and simmer for 1 hour until the beans are just soft. Drain and set aside. To make the picada, fry the bread cubes in the oil until crisp. Meanwhile, pound the garlic and salt in a pestle and mortar, then add the almonds and pound together. Add the fried bread and parsley and pound until it resembles a thick paste. For the soup, add half the oil to a deep pan and gently fry the garlic, onion, pimentón and chorizo for 3–4 minutes until softened. Then add the remaining oil, the cooked beans and stock and bring to the boil. Reduce the heat and gently simmer for 5 minutes. Season with the salt and gently mix in the picada. To serve, ladle the soup into bowls and top with slices of Ibérico ham. Serves 4 200g dried alubias blancas (white beans) 100ml olive oil 4 garlic cloves, chopped 1 onion, diced pinch of pimentón ahumado (smoked paprika) 100g chorizo picante, diced 400ml chicken stock 1 teaspoon sea salt 8 slices of Ibérico ham, to serve For the picada 2 slices of baguette, cubed 25ml olive oil 1 garlic clove pinch of salt 50g almonds, toasted a few leaves of flat-leaf parsley52 . Light Bites TAPAS 3 WAYS Not one but three delicious tapas dishes! Gambas pil pil is a traditional tapas dish, originating from the Basque region, while boquerones are fresh anchovies, as opposed to the heavily salted variety. Here the boquerones are inspired by the classic boquerones en vinagre, where they are served with a dressing of vinegar, olive oil, garlic and parsley. The chicken is roasted in honey, vinegar, pimentón and lemon and served scattered with parsley for a smoky, sweet, spicy flavour. If using a BBQ, heat a BBQ until hot and the coals are white. Preheat the oven to 200°C (180°C fan)/400°F/gas 6 or heat a pizza oven to 400°C (750°F). Start by making the chicken. On a metal tray, roll the chicken wings in the oil and lemon pieces and season with salt. Roast in the oven for 20 minutes, or the pizza oven for 10 minutes, then finish with the honey, vinegar, parsley and pimentón. Roll the chicken around again on the tray, then pop the tray on the BBQ or hob to reduce until the sauce is sticky. For the gambas pil pil, divide the prawns into two ovenproof dishes. Season with the salt, pop in the chilli flakes, lemon rind and roasted garlic and cover in the oil and pimentón. Roast in the oven for 8 minutes, or in the pizza oven for 2–3 minutes. For the anchovies, lay the boquerones onto a plate. Then, in a pestle and mortar, pound the lemon, garlic and salt together. Add the parsley and olive oil and mix through. Spoon over the boquerones and serve alongside the chicken and prawns, with slices of baguette. For the chicken 16 skin-on, bone-in chicken wings 50ml olive oil 1 lemon, sliced 2 tablespoons honey 1 tablespoon sherry vinegar a few sprigs of flat-leaf parsley, chopped pinch of pimentón ahumado (smoked paprika) For the gambas pil pil 16 prawns, peeled pinch of salt pinch of chilli flakes rind of 1 lemon 1 garlic bulb, roasted 100ml olive oil pinch of pimentón ahumado (smoked paprika) sea salt For the anchovies 18 boquerones 1 lemon, segmented 1 garlic clove pinch of salt a few sprigs of flat-leaf parsley, chopped 100ml olive oil baguette, to serve Serves 452 . Light Bites TAPAS 3 WAYS Not one but three delicious tapas dishes! Gambas pil pil is a traditional tapas dish, originating from the Basque region, while boquerones are fresh anchovies, as opposed to the heavily salted variety. Here the boquerones are inspired by the classic boquerones en vinagre, where they are served with a dressing of vinegar, olive oil, garlic and parsley. The chicken is roasted in honey, vinegar, pimentón and lemon and served scattered with parsley for a smoky, sweet, spicy flavour. If using a BBQ, heat a BBQ until hot and the coals are white. Preheat the oven to 200°C (180°C fan)/400°F/gas 6 or heat a pizza oven to 400°C (750°F). Start by making the chicken. On a metal tray, roll the chicken wings in the oil and lemon pieces and season with salt. Roast in the oven for 20 minutes, or the pizza oven for 10 minutes, then finish with the honey, vinegar, parsley and pimentón. Roll the chicken around again on the tray, then pop the tray on the BBQ or hob to reduce until the sauce is sticky. For the gambas pil pil, divide the prawns into two ovenproof dishes. Season with the salt, pop in the chilli flakes, lemon rind and roasted garlic and cover in the oil and pimentón. Roast in the oven for 8 minutes, or in the pizza oven for 2–3 minutes. For the anchovies, lay the boquerones onto a plate. Then, in a pestle and mortar, pound the lemon, garlic and salt together. Add the parsley and olive oil and mix through. Spoon over the boquerones and serve alongside the chicken and prawns, with slices of baguette. For the chicken 16 skin-on, bone-in chicken wings 50ml olive oil 1 lemon, sliced 2 tablespoons honey 1 tablespoon sherry vinegar a few sprigs of flat-leaf parsley, chopped pinch of pimentón ahumado (smoked paprika) For the gambas pil pil 16 prawns, peeled pinch of salt pinch of chilli flakes rind of 1 lemon 1 garlic bulb, roasted 100ml olive oil pinch of pimentón ahumado (smoked paprika) sea salt For the anchovies 18 boquerones 1 lemon, segmented 1 garlic clove pinch of salt a few sprigs of flat-leaf parsley, chopped 100ml olive oil baguette, to serve Serves 4Next >