Spanish Food Recipe

Spanish Food Recipe

Spain

Spanish Food Recipe

Spanish Food Recipe – In this article, we have prepared 10 recipes of famous Spanish food for you to experience the taste of delicious Spanish food at home. Many people have become familiar with Spanish cuisine through tapas. But the country’s cuisine is not limited to tapas.

If you have traveled to Spain, you know that Spanish Food recipes and cooking are an important part of the rich culture of this country. Over the centuries, Spanish cuisine has become more diverse. In every corner of this country, you can taste foods that are prepared with fresh and colorful ingredients.

Spanish cuisine recipe

Recipe for 10 famous Spanish dishes
Spanish omelet
Tortilla Espanola
Valencian foot
Gazpacho soup
Patatas Bravas
Croquettes
Spanish chicken
Empanadas
Squid feed

How to prepare 10 Spanish dishes

Spanish omelet
Necessary mode for preparing Spanish omelet
2 teaspoons butter
1 tablespoon green bell pepper (chopped)
2 tablespoons chopped onion
220 g of tomato sauce (grated and cooked tomatoes)
2 teaspoons white sugar
1 teaspoon Worcestershire sauce
Pepper in the required amount
8 large eggs
3 tablespoons milk
Salt and pepper as needed
Spanish omelet Spanish Food Recipe
Melt the butter in a frying pan over low heat. Add chopped bell pepper and onion and fry. In the next step, add the tomato sauce, sugar, Worcestershire sauce, and allspice and mix all the ingredients. Stir for 10 minutes until the sauce thickens.

Mix the eggs and milk while the sauce is being prepared. Place a frying pan with a depth of 15 cm on a low flame and prepare the omelets one by one in the frying pan. Add salt and pepper to the omelets and keep them warm until the rest of the omelet is ready. Serve the omelets hot with tomato sauce.

How to make a Spanish omelet

Tortilla Espanola
Ingredients for making tortilla Espanola
1 tablespoon olive oil
2 large potatoes (peeled and sliced)
Salt and pepper as needed
A quarter teaspoon of paprika
1 chopped sweet onion
6 large eggs
1 teaspoon olive oil
1 handful of fresh and chopped parsley
1 tablespoon olive oil

Tortilla Espanola recipe
Set the oven to 175 degrees Celsius. Put a frying pan on a low flame and add a tablespoon of olive oil. Put the potatoes in hot oil and add salt, pepper, and paprika. Roast the potatoes for 8 minutes until soft. Add the onions to the potatoes and fry until the potatoes are golden and the onions are translucent. Remove the pan from the heat and allow it to cool.

In a large bowl, whisk together the eggs with a teaspoon of olive oil. Then add the potatoes and onions and stir well. Pour a tablespoon of olive oil into the pan and place it on a low flame. Then gently add the potato and egg mixture to the pan. Change the flame gently to low and shake the pond several times to separate the potato and egg mixture from the bottom of the pond.

Place the pans in the preheated oven. Note that the frying pan must be resistant to oven heat. After 5 minutes, after your Spanish Food Recipe has turned golden brown, dip a toothpick in it to make sure it is cooked. Then slice the omelet and serve.

Spanish Food Recipe

Spanish tortilla recipe

Valencian foot
Ingredients for preparing the Valencian foot
1 tablespoon olive oil
One-half whole chicken (divided into 6 pieces)
1 whole garlic (cloves separated and peeled)
1 chopped tomato
430 grams of Lima beans
280 grams of peas
280 grams of green beans
Salt as needed
1 teaspoon paprika
Sufficient amount of dried saffron, thyme, and rosemary
4 cups white rice
Valencian foot recipe
Pour olive oil into a frying pan and place it on a low flame. Add the chicken and garlic to the oil and fry until the chicken is browned. Place the chicken next to the skewers and add the tomatoes, lima beans, peas, green beans, and paprika and mix well.

Fill the pan with water and add the rice to your mixture. The rice should be brewed for 1 hour. Add salt and saffron to the rice. Saffron should be enough to turn the rice yellow. Add thyme and rosemary to your mix as desired. The taste of the food should be completely absorbed by the rice. Reduce the heat and let the rice simmer for 20 minutes until the water is completely absorbed by the rice.

Valencian bottom recipe

Gazpacho soup
Ingredients for making gazpacho soup
4 cups tomato juice
1 chopped onion
1 piece of chopped sweet pepper
1 chopped cucumber
2 servings of chopped tomatoes
2 chopped onions
1 clove of chopped garlic
3 tablespoons fresh lemon juice
2 tablespoons vinegar
1 teaspoon dried tarragon
1 teaspoon dried basil
One-fourth of a cup of freshly chopped parsley
1 teaspoon white sugar
Salt and pepper as needed

Gazpacho soup recipe
In a Spanish Food Recipe processor or blender, combine the tomato juice, onion, bell pepper, cucumber, tomato, onion, garlic, lemon juice, vinegar, tarragon, basil, parsley, and sugar, salt, and pepper. Leave the soup for 2 hours then serve it.

Gazpacho soup recipe

Patatas Bravas
Ingredients for making Patatas Bravas
2 peeled and chopped potatoes (cut into cubes)
2 cups olive oil
1 tablespoon salt
3 tablespoons olive oil
1 chopped onion
1 tablespoon salt
1 clove of chopped garlic
1 chopped chili pepper
A half teaspoon of paprika
390 grams of tomatoes (peeled and rinsed)
One-fourth of a measure of mayonnaise
Patatas Bravas recipe
First, add the potatoes, 2 cups olive oil, and 3 teaspoons of salt to a frying pan. Put the flame on low and cook the potatoes for 12 to 15 minutes. Increase the flame and fry the potatoes for 5 to 6 minutes, until golden.

Pour three tablespoons of olive oil into a saucepan and place over a low flame. Roast the chopped onions for 3 to 4 minutes with a teaspoon of salt to soften the onions. Add garlic, chili, and paprika to the mixture and stir for 1-2 minutes. Cook the tomatoes and put them in a blender and puree them to make a soft sauce. Serve the potato bras with tomato sauce and mayonnaise.

Spanish Food Recipe

Famous Spanish cuisine

Albondigas
Ingredients for the preparation of albondigas
0.5 kg of minced meat
2 tablespoons chopped onion
2 tablespoons oregano
1 clove of chopped garlic
1 tablespoon Worcestershire sauce
1 tablespoon fresh parsley
Salt and black pepper as needed
1 and two-thirds of a loaf of bread crumbs
1 cup of extra virgin olive oil
Ingredients for making the sauce
2 tablespoons extra virgin olive oil
3 tablespoons chopped onion
1 clove of chopped garlic
2 tablespoons chopped red bell pepper
2 tablespoons chopped carrots
2 tablespoons chopped celery
One and a half teaspoons of dried mint
One and a half teaspoons of dried basil
A quarter teaspoon of chopped coriander
A quarter teaspoon of black pepper
2 tablespoons tomato puree
400 grams of chopped tomatoes
A measure of chicken or meat juice

Albondigas recipe
Mix the minced meat, onion, mint, garlic, Worcestershire sauce, parsley, salt, and black pepper well in a bowl. Gradually add one-third of the bread crumbs to the mixture. Then make a few meatballs from this meat mixture. Put another third of the bread crumbs in a bowl and roll the meatballs in them. Then place the meats on a tray and cover. Refrigerate the meatballs for 30 minutes.

Heat the oil in a large skillet and place it over a low flame. Cook the meats for 5 to 7 minutes, until they are browned and no longer pink inside.

Pour two tablespoons of olive oil into a frying pan. Roast the onion and garlic for 1 minute. Then add red bell peppers, carrots, and celery. Roast these ingredients for 3 minutes until soft. Then add mint, basil, coriander, and black pepper to the mixture and stir for one minute. Add chicken broth to this mixture and stir until some water is absorbed.

Then add the tomato puree and chopped tomatoes to the mixture and stir. Put the flame on low and wait for 1 to 1 hour and a half for the ingredients to cook well. Stir the mixture from time to time until the sauce reaches the right concentration. Stir the sauce with a good mixer and add the meatballs. Let the meatballs cook in the sauce for 10 minutes or more.

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