Cuisine - Spanish
Mushrooms are a popular tapa ingredient all over Spain and they are fried, gilled, marinated, or stuffed. Another popular ingredient is Spanish garlic. Prized around the world for its flavor, it is abundantly used in Spanish cooking There are many variations of mushrooms and garlic but the following with chile is one of my favorites. White, button mushrooms are traditionally used, but any mushroom, such as a sliced portobello or cremini mushroom, are a good substitute. If you have access to wild mushrooms, they are wonderful in this recipe.
This is the traditional sauce or marinade that is offered throughout Portugal in restaurants, cafés, and bars. The recipe can vary a little from place to place, but this is the basic one. Note: This recipe requires advance preparation.
Olives, whether in the form of oil or whole black or green olives, are a very important part of Spanish cuisine. Spain was occupied by the Moors for 800 years and their influence on the architecture, culture, and food of the Iberian peninsula is very evident. And these typically Andalucian olives, because of the variety of herbs with which they are seasoned, leaves little doubt of their Arab origins. Note: This recipe requires advance preparation.
The traditional, quick garlic soup of Madrid is transformed into a smoky-hot masterpiece with the addition of pimentón. What a perfect dish for a Sunday brunch!
These are small, horn-shaped, conical chiles with a heat level that is usually mild, with about one in five pods spicy. Substitute mild jalapeños or serranos.
Romesco is a classic Spanish sauce that is served with a wide variety of
dishes, including the famous tortilla Española from the Tarragona
region, this classic Catalan sauce combines almonds with two of the most
popular horticultural imports from the New World—chiles and tomatoes.
The sauce gets its name from the romesco chile, but these are not
readily available outside Spain. A combination of ancho and New Mexican
chiles approximates the flavor.
Here is a standard Spanish hot sauce would probably be prepared with the
small, hot guindilla (“little cherry”) chiles. Serve this tasty sauce
over steamed vegetables, roasted meats, or fish prepared by any method.
The hotbed of chiles in Spain is the valley of La Vera, where the
pimientos (chiles) are grown and smoked to make the famous spice
pimentón de la Vera. The majority of the pimentón goes to the sausage
factories, where it is used to spice up, flavor, and brighten up the
famous Spanish chorizo. But it is also packed in tins for the consumer
market. There are three varieties of pimentón--sweet (dulce), hot
(picante), and bittersweet (agridulce). The hot type is used in winter
soups, chorizo, and Galician pulpo, or octopus. The octopus is boiled
and sliced, then sprinkled with olive oil, salt, and hot pimentón
powder. Interestingly, there are recipes for chorizo and potato stews
that utilize all three of the types of pimentón. Serve this sauce over
grilled seafood and chicken.
This is a classic veal dish from southwest France. If you cannot find Espelette Puree, use fresh red New Mexican chiles and puree them in a blender with a little water. Another substitute is to use fresh red bell peppers with New Mexico red chile powder. Serve with mashed potatoes and yellow squash.