CAHM 167 Spanish Cooking
Garbanzo a la Catalana
Garbanzo Marinata
Gazpacho
Migas
Gypsy Stewpot
Paella
Pan Spanish Bread
Pisto Manchego
Romescu
Tortilla Espanola


Garbanzo a la Catalana
6 cups chickpeas
4 tablespoons olive oil
1/2 pound ham
1/4 pound bacon
1 each onion
1 each green bell pepper
1 tablespoon garlic
1/2 pound sausage linguica or other smoked garlic sausage
1 pound tomato
1 each red bell pepper
1/2 teaspoon saffron
1 tablespoon paprika
1/4 teaspoon cinnamon
1/4 teaspoon thyme
1/4 teaspoon black pepper
1 teaspoon salt to taste

Garbanzo Marinata
2 cups chickpeas cooked
2 tablespoons olive oil
1/4 cup wine vinegar
1/4 cup flatleaf parsley minced
1/2 pound red bell pepper roasted & skinned
3 each green onion
1/2 teaspoon salt to taste
1/4 teaspoon black pepper

Mix and marinate.

Gazpacho
3 tomatoes diced (3-1/2 cups)
1 cucumber diced
1 large green bell pepper diced
3 celery stalks diced
1 large red onion diced
1 bunch green onions diced
3 cloves garlic minced
1 1/2 cups parsley
1/2 cup red wine vinegar
1/2 cup extra virgin olive oil
1 cup tomato paste
1 teaspoon salt
1/2 teaspoon freshly ground pepper
3 cups water to taste

In a 4-quart serving bowl, stir together all ingredients. Let mixture marinate in refrigerator for 1 to 24 hours. Serve chilled w/Migas, but not ice-cold.

Migas

1 each bread diced
1 cup olive oil

Fry it
Gypsy Stewpot

1 cup chickpeas
3/4 cup navy beans
1/2 pound green beans
1/2 pound zucchini
3 each pears
1 teaspoon salt
1 slice bread
1 tablespoon garlic
1/4 cup almonds blanched
1 each onion
2 each tomato
1 tablespoon paprika
1/8 teaspoon saffron
1/3 cup olive oil
2 tablespoons wine vinegar
1/4 teaspoon black pepper to taste
Bring chickpeas and white beans to a boil, simmer until almost done, 30-45 minutes.
Fry onion and garlic until golden, add to simmering mixture. Add pears, green beans, salt and squash.
Fry bread in olive oil until light brown, grind or blenderize with saffron and almonds and a little water. Add to stew with tomatoes and paprika.
Adjust seasoning with salt, pepper and vinegar.
Paella

1 each chicken 12 pieces
1 pound garlic sausage
1 pound clams purged
1 pound shrimp shelled
1 cup artichoke hearts
1/2 pound pork 1/4-inch dice
1 large onion
1 tablespoon garlic
1 each red bell pepper strips
1 each green bell pepper strips
2 cups canned tomatoes finely chopped
6 cups rice
1/2 teaspoon saffron pulverized
1/2 teaspoon paprika optional
1 tablespoon salt to taste
1 cup olive oil
12 cups boiling water
1 cup peas
1 pound calamari cleaned
3 each lemons wedges

1. Fry chicken slowly in1/2 cup olive oil until well browned. Boil sausage in water until firm; slice 1/4 inch thick, brown lightly.
2. Make sofrito: Brown pork in 1/2 cup oil, then add onion, garlic, peppers and tomato cooking stirring constantly until thick.
3. Stir in rice, salt, saffron, optional paprika, and boiling water and bring to a boil. Scatter artichokes, chicken, sausage, clams(hinge side down), calamari on top of rice.
4. Bake uncovered in 400º oven 25-30 minutes, scattering peas over for the last 5 minutes. Let stand covered for 5 minutes. Serve w/ lemon wedges

Pan Spanish Bread
1 pound flour Part whole wheat OK
1 tablespoon active dry yeast
1 tablespoon sugar
1 tablespoon salt
2 cups warm water as needed
2 1/2 tablespoons olive oil

1. In a food processor fitted with a steel blade, process 3/4 of the flour, yeast, sugar, and salt just to blend.
2. With motor running, add water in a steady stream. Process until mixture comes away from sides of work bowl. Process 30 seconds to knead dough. Dough should be somewhat sticky to start. Let stand 5 minutes then add more flour and process 30 to 60 seconds longer. Dough should feel smooth, elastic, somewhat dryand warm but not hot. Spanish bread is traditionally somewhat dry and undersalted
3. Cover food processor to retain warmth. Let dough rise until doubled in bulk, 30 to 60 minutes.
4. Remove dough. Shape into round loaves, flouring heavily. Let rise, about 30 minutes. Bake at 375º until done, about 40 minutes.

Pisto Manchego

1 each onion
1 each red and green bell peppers
2 each zucchini
1/2 cup tomato puree
1/4 cup olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1 each egg
1 each hard-boiled egg
1 bunch parsley

1. Sauté chopped vegetables together until soft. Add tomato.
2. Just before serving, add beaten egg. Garnish with chopped egg.
Or use peeled seeded fresh tomatoes.

Romescu

1 cup almonds
1/2 cup olive oil
1/4 cup chiles de arbol to taste
1/2 teaspoon salt to taste
1 tablespoon paprika pref. Spanish
1 tablespoon white wine vinegar
1/2 cup water as needed

Blenderize and adjust seasoning.

Tortilla Espanola
8 each egg
1 pound potato
1 each onion diced
1/4 cup olive oil
1 each red and green bell pepper chopped
2 each tomato chopped
1/4 teaspoon salt and pepper to taste
1/2 teaspoon garlic

1. Peel and slice potatoes 1/8" thick. Sauté with half the onion slowly in olive oil. Drain, reserving oil. Mix with beaten eggs. Let stand a couple minutes.
2. Wok remainder of onion with garlic and bell peppers in oil. Drain, reserving oil. Add tomatoes, salt and pepper. Reserve.
3. Slowly fry egg mixture in olive oil, in batches as needed, until set. Mixture should be no more than 1/2" thick.
4. Serve in wedges with sauce on top. Garnish with scallions or parsley.