The significance of Hornazo extends beyond its delectable taste; it becomes a symbol of cultural continuity and community bonding.The dish, a kind of empanada with a bread texture with its rich filling of marinated pork loin, Iberian chorizo, and serrano ham encased in a meticulously crafted dough, becomes the focal point of the celebration.
Ingredients:
For the Dough:
For the Filling:
Utensils:
- Parchment paper
- Rolling pin for rolling out the dough
- Rolling pin for lattice work on the dough
Instructions:
1. Before starting, soften the Iberian pork lard in the microwave (approximately 30 seconds).
2. Make the dough directly on a floured surface or in a large bowl if needed.
3. In the bowl, add the flour, white wine, lukewarm water, pork lard, yeast, olive oil, one egg, and a teaspoon of sweet paprika.
4. Mix with a fork and then with hands (lightly floured) until obtaining an elastic and homogeneous dough.
5. Place the dough in a bowl, cover with a clean cloth, and let it rest for about 30 minutes until it doubles in volume.
6. Preheat the oven to 220º C (428º F) for 10 minutes.
7. Divide the dough into two parts. On a floured surface, roll out one part of the dough with a rolling pin until you get a rectangular base.
8. Place chorizo, marinated pork loin, and ham on the base. Roll out the other part of the dough and place it over the filling. Trim and close the edges.
9. Roll out the remaining dough to create the decorative lattice on top.
10. Beat the remaining egg and apply it over the dough.
11. Prick the dough with a fork, then bake in the center position with full heat for about 30 minutes at 220º C (428º F).
12. Check for doneness, and if necessary, cover with aluminum foil to prevent the top from burning.
13. Remove from the oven and let it rest. Consume warm or cold.
With these quantities, you will get approximately 8/10 servings. Enjoy your meal!
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Churro Dough Preparation:
Hot Chocolate Preparation:
Follow the instructions of Lacasa and Paladin hot chocolate preparation instructions for optimal results.
In Spain, churros con chocolate is more than a snack; it's a cultural tradition that invites people to come together and indulge in the rich history and flavors of this beloved delicacy. We wish you joy in experiencing and savoring this sweet tradition!
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Instructions:
To achieve the final result, once you have blended the mixture, you can adjust the pate to your liking. If you want it less thick, add a bit more mayonnaise or a splash of white wine.
In this case, we have served it in small bowls accompanied by some canapé-style toast or mini blinis. Our favorite crackers to pair with are Dill and Quinoa crackers by Paul & Pippa.
Enjoy your Creamy Mussel Spread!
]]>Instructions (45 min approx.)
We extend our sincere appreciation to Nutritionist Uca Rojas and Food Blogger Maria Jose Montero for graciously sharing this delightful and health-conscious recipe. Their expertise and commitment to promoting nutritious eating are truly commendable. We are thrilled to have the opportunity to share this recipe and anticipate sharing more in the future.
Stay tuned for more exciting culinary creations!
Picture by Maria José Montero
]]>Ingredients:
For the garnish:
Instructions:
For the Crispy Iberico Ham Garnish:
For the Quail Egg Garnish:
Enhance your dining experience with this delightful creation that perfectly blends simplicity and sophistication. It's not just a fantastic first course; it can also stand alone as a culinary masterpiece. A wonderful addition to your Christmas menu that will charm everyone with its enticing aroma and unforgettable taste, becoming a favorite in your cooking repertoire.
]]>Created by the talented nutritionist Uca Rojas and food blogger Maria Jose Montero, this spread is a harmonious blend of flavors and textures.
Stay tuned for more exciting recipes from our esteemed contributors!
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To enhance the enjoyment of this Blue Cheese Spread with Walnuts and Sour Apple, we highly recommend pairing it with our delightful Paul and Pippa Crackers. Specifically, the quinoa and dill varieties complement the flavors of the spread exquisitely.
Nutritional Information (per serving):Please note that this recipe contains dairy, nuts, and gluten, so it may not be suitable for individuals with allergies.
We extend our sincere appreciation to Nutritionist Uca Rojas and Food Blogger Maria Jose Montero for graciously sharing this delightful and health-conscious recipe. Their expertise and commitment to promoting nutritious eating are truly commendable. We are thrilled to have the opportunity to share this recipe and anticipate sharing more in the future.
Stay tuned for more exciting culinary creations!
]]>Ingredients:
Instructions:
This Thanksgiving, break away from the routine turkey sandwich and embark on a flavorful journey with our irresistible recipe. The result is a culinary masterpiece that combines the rich, creamy goodness of Manchego cheese with the savory remnants of your holiday feast. It's the perfect way to savor Thanksgiving leftovers in a whole new light. You won't be disappointed – this recipe is a true culinary gem!
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Instructions:
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Instructions:
This Spanish twist on a familiar favorite will create a delightful fusion of flavors that adds a touch of Mediterranean charm to your holiday table. So, embrace the warmth of both worlds and savor a side dish that's sure to evoke feelings of comfort and gratitude around your Thanksgiving spread.
]]>Nutritional Information (per serving):
Allergens: dairy, sesame
Instructions (60 min approx.)
Put all the ingredients in a food processor and blend until you have a homogeneous and fine mixture. If it's too thick, add one or two tablespoons of water and blend again. Taste for salt.
Place the mixture in a bowl. It's advisable to use the pumpkin itself (after removing the pulp with a ball scoop) to decorate. Add a couple of fresh sage leaves, toasted sesame, pumpkin seeds, and drizzle generously with extra virgin olive oil.
Crudités: Wash and separate the red and white endives into leaves. Clean, peel, and cut carrots into sticks. Prepare white celery stalks in the same way.
We extend our sincere appreciation to Nutritionist Uca Rojas and Food Blogger Maria Jose Montero for graciously sharing this delightful and health-conscious recipe. Their expertise and commitment to promoting nutritious eating are truly commendable. We are thrilled to have the opportunity to share this recipe and anticipate sharing more in the future.
Stay tuned for more exciting culinary creations!
Picture by Maria José Montero
]]>Ingredients:
Once they have cooled completely, savor the delightful flavors of your Spanish-style roasted pumpkin seeds with a twist.
Whichever seasoning option you choose, these roasted pumpkin seeds with a Spanish twist are sure to be a hit at your next gathering or as a tasty snack anytime and specially during the fall season.
The Spanish omelette, or Tortilla de Patata or Tortilla Española, is a classic and comforting dish loved by many. It's perfect for breakfast, brunch, or as a tasty tapa. Experiment with additional ingredients like chorizo, herbs, or chorizo, spinach, peppers for your own unique twist on this traditional recipe.
]]>Instructions:
If you want to experiment with new Gilda variations, you can replace the classic anchovy with other equally delicious ingredients. Some popular options include substituting the anchovy with tuna, fresh oysters, or marinated white anchovies. These variations can offer unique flavors and textures that allow you to enjoy the versatility of this classic pintxo. Feel free to explore and customize your Gilda according to your preferences!
]]>Ingredients:
For toppings:
For dipping:
Instructions:
Enjoy this delicious Bean and Artichoke Dip with Crudités recipe by Luengo, a delightful and healthy appetizer option and the perfect addition to any lunchbox, perfect for back to school!
]]>Preparing the spiced chickpeas is incredibly easy; within minutes, ready to eat Luengo chickpeas transform into crispy and aromatic bites. In this recipe, we've seasoned them with cumin and paprika, which perfectly complement the sweet flavor of the sweet potato serving as the pizza's base. And guess what? These spiced chickpeas are not only a fantastic pizza topping but also make for an irresistible snack on their own. So, indulge in this wholesome and flavorful pizza experience today!
Ingredients:
For the Spiced Chickpeas:
For the Mini Pizzas:
To Decorate:
Instructions:
Enjoy these delectable Sweet Potato and Spiced Chickpea Mini Pizzas, a delightful and nutritious treat.
]]>Note: For added crunch, use panko - Japanese flake-shaped breadcrumbs, ideal for light batters. Conventional breadcrumbs work too; consider flouring before the egg for better results.
We hope you'll try this delicious recipe that's sure to win the hearts of both young and old.
Ingredients:
½ onion
1 carrot
1 tbsp flour
1 egg
Breadcrumbs or panko
Instructions:
In a food processor, chop the onion and carrot. Then, add the drained chickpeas and mash them with a fork.
Add sweet paprika and salt to taste. Mix well and add one or two tablespoons of flour until the dough is manageable and doesn't stick to your fingers.
Shape the mixture into balls and form the nuggets with your hands. Coat them by dipping in beaten egg and rolling in panko or breadcrumbs.
Place the nuggets on a baking tray with a little oil. Bake at 180ºC (356 F) for approximately 30 minutes or until they turn golden brown. If your oven has a fan option, it will ensure even cooking.
Optional: serve on a bed of lettuce and accompany with ketchup sauce.
Enjoy these scrumptious No Chicken Nuggets with a delightful crunch!
]]>Indulge in the rich combination of Dacsa rice, succulent prawns, tender squid, and flavorful fish meat. The aromatic blend of grated tomato, garlic, sweet paprika, and saffron infuses the rice with a burst of Mediterranean goodness.
]]>An alternative version of its origin suggests that the renowned Valencian painter, Joaquín Sorolla, who had close ties to Jávea, played a role. It is said that Sorolla visited a rice shop and asked for the langoustines to be peeled and placed on top of the rice. The skilled cooks at the restaurant took this idea a step further and decided to peel all the shellfish, resulting in the creation of what is now known as "arroz del senyoret."
These intriguing stories add to the allure and history of this beloved dish, which continues to captivate palates with its refined flavors and delightful presentation.
Ingredients:Preparation:
1. In a paella pan, heat the oil and fry the prawns and shrimp. Once fried, remove the prawns and set them aside. Add the clams to the pan, fry them, and then set them aside as well.
2. Next, add the fish meat and squid to the pan. When they start to turn golden, add the grated tomato and garlic. Fry until they are well cooked.
3. Add the sweet paprika, ñora meat, and saffron to the pan. Stir well to combine the flavors.
4. Now, add the rice to the pan and fry it for a few minutes.
5. Pour the boiling fish broth into the pan and cook over high heat for 5 minutes.
6. Taste and adjust the salt according to your preference. Then, lower the heat and continue cooking until the rice reaches the desired consistency. The cooking time may vary depending on the instructions provided with your Dacsa rice (approximately 5 minutes of high boiling).
7. Once the rice is cooked, serve it with the shellfish (prawns and clams) on top or mixed in.
Enjoy your delicious Senyoret Rice!
This delicious recipe is provided by Arroz Dacsa, one of the top brands of rice in Valencia, Spain, the birthplace of paella. Today, Dacsa Rice upholds the highest quality standards and continues to offer an excellent autochthonous product of the finest quality. Each grain undergoes a meticulous selection process, ensuring its superior quality, making it highly recommended for the production of all traditional Valencian rice dishes.
]]>Spices have been cherished for centuries for their ability to enhance flavors, but they also possess remarkable health benefits. In this article, we explore the properties and benefits of various spices, including paprika, saffron, oregano, turmeric, garlic, and black pepper. We'll also shed light on the lesser-known guanabana leaves. Discover how these spice rack essentials can contribute to your well-being, boost your immune system, and potentially fight illnesses like cancer.
Capsaicin, found in spices like paprika and chili peppers, not only adds a delightful kick to our dishes but also offers numerous health benefits. This substance is known for its pain-relieving properties, which have been utilized for centuries. Recent studies even explore its potential in relieving mucositis, a condition affecting cancer patients undergoing certain treatments. Moreover, capsaicin shows promise as an antitumor agent, making it a subject of ongoing research in Spain and beyond.
Ever wondered why paprika from La Vera is particularly renowned? Its secret lies in the smoke. This paprika, infused with a distinctive smoky flavor, possesses powerful antioxidant properties. Studies have shown that consuming paprika from La Vera can significantly enhance the body's endogenous antioxidant systems, protecting against oxidizing agents and promoting overall well-being.
Phytochemicals found in spices have been extensively studied for their potential in preventing and treating cancer. Rosemary contains rosmarinic acid, which exhibits anti-inflammatory, anti-tumor, and anti-proliferation properties. Parsley boasts apigenin, known for its anticancer effects. Saffron, with its active component crocetin, shows promise as a potential anti-cancer agent. These spices, among others, possess natural compounds that hold immense potential in the fight against cancer.
Garlic, a superstar in the spice world, belongs to the allium group and is celebrated for its immune-boosting properties. It has been found to enhance the body's immune response and reduce the growth of cancer cells. Black pepper, often used in combination with other spices, aids in the absorption of nutrients and enhances the effectiveness of certain compounds.
While not commonly found in every spice rack, guanabana leaves deserve attention for their health benefits. Packed with antioxidants and high in vitamin C, these leaves can boost immune health, protect against oxidative damage, and may even have potential anti-carcinogenic effects.
Spices such as paprika, saffron, oregano, turmeric, garlic, and black pepper offer more than just culinary delights. They possess unique properties that can enhance your well-being, strengthen your immune system, and potentially contribute to fighting illnesses like cancer. So, unleash the magic of these spices in your kitchen and savor their health-boosting benefits with every delicious meal you prepare.
]]>Ingredients:
Instructions:
Heat some olive oil in a 7.5 -9.5 inch "cazuela" shallow clay pot over medium heat. Once the oil is hot and starts to smoke slightly, add the finely chopped onion. Sauté until the onion turns golden.
Add the diced cuttlefish to the pot and sauté for about five minutes until it becomes tender. Next, add the peeled and chopped tomatoes, minced garlic, paprika, and the monkfish fillets (cut into small pieces). Reduce the heat and continue cooking for a few minutes until the flavors blend.
In a separate saucepan, heat the fish broth. Using a mortar and pestle, crush the garlic cloves, parsley, and a small amount of broth to create a paste. Pour this mixture onto the noodles in the pot, and then add the remaining fish broth. Season with salt and add a few strands of saffron for flavor and color.
Sauté the noodles in the broth, ensuring they are well-coated and absorb the flavors of the sauce. Cook until the noodles become beautifully colored and cooked to your desired texture.
Once done, serve the Fideuá hot, garnished with fresh parsley if desired. Enjoy this delicious and easy-to-make dish!
Note: Adjust the cooking times and seasonings according to your taste preferences.
Pastas Alimenticias Romero is a family business that was established nearly 90 years ago. Today it is one of the industry leaders in pasta production in Spain, with a range of more than 90 products.]]>Ingredients:
Instructions:
Instructions:
Prepare the tuna filling for the peppers Drain the canned tuna well and set it aside. Peel and finely chop the onion, then fry in olive oil it in a pan until it turns golden brown. Add the tuna to the pan and let it cook with the onion for a few minutes, stirring occasionally. Set aside.
Make the béchamel sauce In a skillet, melt the butter over low heat. Add the flour and stir continuously until it is well combined with the butter. Cook for 3-4 minutes until the raw flour taste is gone. Gradually add the warm milk, stirring constantly until the béchamel is smooth and creamy. Season with salt, pepper, and nutmeg to taste. Reserve some of the béchamel for later and add the tuna and onion sauce to the remaining béchamel. Cook over medium heat for a few minutes.
Fill each pepper with the tuna and béchamel mixture. Pour the reserved béchamel over the top of the peppers. If baking in the oven, place the peppers in a baking dish with the sauce on top and bake until heated. Alternatively, heat the peppers in the microwave for 1 minute to serve.
Optional: you can garnish with some parsley added flavor and presentation. Enjoy your delicious piquillo peppers stuffed with tuna and béchamel!
Summer recipe variation: a cold version of this recipe is to use mayonnaise instead of bechamel and add to the mix chopped boiled egg. This is a croud pleaser! Enjoy!
]]>Looking for a delicious and elegant way to enjoy white asparagus? Look no further than this recipe for thick white asparagus with hollandaise sauce! This dish is a true showstopper, perfect for impressing guests at your next dinner party or simply indulging in a fancy meal at home.
Not only is this recipe absolutely delicious, it's also surprisingly easy to make. So why not give it a try?
Instructions:
Enjoy your delicious white asparagus with hollandaise sauce!
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Instructions:
Looking to take your Manchego cheese board to the next level? We've got you covered with five perfect pairings that will blow your taste buds away!
Spanish olives are the perfect salty and briny complement to the nutty flavor of Manchego cheese. Choose a variety of green manzanilla or black olives to add color and flavor to your cheese board. For a surprising twist, try including Spanish olives stuffed with anchovies. The rich and savory flavor of the anchovies pairs perfectly with the nuttiness of the Manchego cheese, creating a combination that is both salty and satisfying. Add a few of these olives to your cheese board for an unexpected and delicious touch or go with a tapenade spread to top the manchego slices.
Our top pick is pistachios with truffle! The earthy and nutty flavor of truffle complements the nuttiness of Manchego cheese, while salted pistachios add a nice crunch and balance out the cheese's subtle sweetness.
Breadsticks, called 'picos' in Spain, are a classic pairing that work especially well with Manchego cheese. Their subtle flavor and crunchiness allow the cheese to shine.
If you want to add an unexpected twist to your cheese board, try pairing Manchego cheese with truffle crackers. The earthy and robust flavor of the truffle complements the nutty taste of the cheese, resulting in a unique and unforgettable combination and sophisticated cheese board experience.
Say hello to quince paste! Its subtle tang and sweetness make it the perfect complement to the nutty flavor of Manchego cheese. Spread it on a cracker with a slice of Manchego for a heavenly combination.
Figs are where it's at! The sweetness of fresh figs perfectly balances the salty and nutty taste of Manchego cheese. For a visually stunning board, serve sliced figs alongside wedges of Manchego cheese.
You can also use sliced apples. In the past, there was a wine-trade adage known as "Buy on apple; sell on cheese." This saying originated from the practice of wine merchants using fresh apples to cleanse their palates while tasting wine in order to make purchasing decisions for their own businesses. Apples were believed to have a refreshing and palate-sharpening effect if you are serving other varieties of cheese along with Manchego. We have some ideas for you, so keep reading!
Pair with dried fruit such as apricots, figs or raisins to balance out the smoky flavor.
The bold and pungent blue cheese pairs perfectly with honey or honeycomb to complement its sharp and salty flavor.
The creamy and tangy cheese pairs perfectly with fresh herbs such as thyme or rosemary to bring out its natural tanginess.
Soaked in red wine, this semi-soft cheese pairs perfectly with cured meats such as chorizo or salami to balance out its sweetness.
The distinct flavor that is both sweet and slightly salty, it is often served as a dessert cheese and pairs well with sweet fruits and honey.Impress your guests with your cheese board prowess and enjoy the perfect pairings!
]]>Instructions:
Rinse the lentils in a colander and pick out any debris. Set aside.
In a large pot, heat the olive oil over medium heat. Add the sliced chorizo and cook until browned, about 5 minutes. Remove the chorizo with a slotted spoon and set aside.
In the same pot, add the chopped onion and cook until translucent, about 5 minutes.
Add the diced potatoes and carrots to the pot and cook for another 5 minutes, stirring occasionally.
Add the bay leaves and the lentils to the pot. Stir to combine.
Pour in the water and bring to a boil.
Reduce heat to low and simmer, covered, for about 40-45 minutes or until the lentils are tender.
Once the lentils are tender, add the cooked chorizo back to the pot and stir to combine.
Season the stew with salt and pepper to taste.
Serve hot and enjoy your delicious classic Spanish lentil stew with chorizo!
350g of Bomba Rice by La Campana
1 liter of fish stock by El Navarrico
3 teaspoons of Cuttlefish Ink by Nortindal
1 onion, chopped
4 garlic cloves, minced
1 red pepper, chopped
1 green pepper, chopped
2 ripe tomatoes, chopped
1 teaspoon of smoked paprika
1 teaspoon of dried thyme
400g of cuttlefish or squid, cleaned and sliced into rings
4 tablespoons of Extra Virgin olive oil Abril
Salt and black pepper
Whole Piquillo peppers by El Navarrico for decoration
Instructions:
Heat the fish or seafood stock in a pot until it comes to a simmer. Keep it warm.
In a paella pan or a large heavy-bottomed skillet, heat the olive oil over medium-high heat. Add the onion, garlic, red pepper, and green pepper, and cook for about 5 minutes until they are soft.
Add the chopped tomatoes, smoked paprika, dried thyme, and bay leaf to the pan. Stir well and cook for about 5 minutes until the tomatoes are soft and the mixture is fragrant.
Add the sliced cuttlefish or squid to the pan and cook for 3-4 minutes until they are lightly browned.
Add the rice to the pan and stir well to coat it with the other ingredients.
Add the teaspoons of Cuttlefish Ink by Nortindal to the warm fish or seafood stock and stir until the ink is dissolved.
Add the fish stock by El Navarrico with the dissolved ink to the pan, stirring well to distribute it evenly. Season with salt and black pepper to taste (depending on how salty is the fish stock)
Bring the mixture to a boil for 10 min and then reduce the heat to low to another 8 min or until the rice is cooked through and the liquid has been absorbed.
Remove the pan from the heat and let it rest for about 5 minutes.
Serve the Spanish black rice hot, garnished with the piquillo peppers by El Navarrico. Enjoy!
Note: You can also add other seafood such as prawns, mussels or clams to this dish.
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