Spanish Recipes

Ingredients:

* 1 / 4 cup olive oil
* 2 slices of ham, diced
* 2 potatoes, peeled
* 4 eggs
* 1 / 4 C. Tea Spanish seasoning
* 4 slices bacon
* 1 / 2 red pepper, sliced
* 1 / 2 onion, finely sliced

Preparation:

Tranche outside edges of potatoes so that the potatoes are roughly square; little slice. Heat olive oil in medium skillet over medium heat. Add potatoes and fry slightly. Remove potatoes with a slotted spoon and set aside.Place bacon in a large deep skillet. Cook over medium-high heat until evenly brown. Remove bacon, crumble and set aside. Reserve 1 tablespoon of bacon fat and cook ham, onion and red pepper. Remove from heat and Beat together the eggs and seasoning Spanish. Pour eggs into the pan with the vegetables. Add the bacon and potatoes. Cook over medium heat, stirring until bottomless begins to brown. Turn over omelette and allow both sides to brown. Serve hot.

What we need?
2 cups of water (approximately), divided
1 / 4 teaspoon saffron threads, crumbled
2 tablespoons olive oil
1 medium onion, finely chopped
1 red pepper, finely chopped
4 tablespoons chopped fresh Italian parsley, divided
2 large cloves garlic, minced
1 pound tomatoes, seeded, chopped
1 tablespoon tomato paste
1 teaspoon sweet Hungarian paprika

3 8-oz bottles of clam juice
1 1 1/4-pound lobsters alive

10 oz spaghetti, broken into 1-inch pieces (about 2 1 / 3 cups)
12 mussels, washed, debearded
12 large shrimp raw, peeled, deveined
12 sea scallops, later trimmed muscles

How it’s done?

Place 1 tablespoon of water into the cup, mix with saffron. Heat oil in a large pot over medium heat. Add onion, pepper, 3 tablespoons parsley, and garlic. Saute until onion is lightly browned, about 4 minutes. Stir in tomatoes. Simmer until almost all the tomato juice has evaporated, about 3 minutes. Stir in tomato paste, paprika, saffron and mix. (Basic Sauce can be made 1 day ahead. Cover and refrigerate.)

Bring to a boil clam juice in large wide saucepan over medium-high heat. Add lobster. Cover; boil until the lobster is red, about 4 minutes. Remove saucepan from heat. Using tongs, transfer lobster rimmed baking sheet, reserving broth lobster pot. Lobster cool 15 minutes. Twist tail off the body. Cut the tail in half lengthwise, remove the meat. Remove claws. Split with cleaver claw shells and remove meat. Cut the meat into 1 - 1 1/2-inch pieces. Strain juice sheet 4 cup measuring cup. Strain broth into the pot. If necessary, add enough water to measure 3 cups of broth mixture.

Heat sauce based pan or very large paella pan over medium heat. Add pieces of noodles and stir 1 minute. Add 3 cups of broth mixture, bring to boiling, stirring occasionally. Reduce heat and simmer until the noodles are almost tender, about 12 minutes. Combine the mussels and 1 cup of water. Cover and cook until mussels open, about 5 minutes, discard any that do not open. Combine shrimp, scallops, lobster. Cover and simmer until seafood is cooked, add water by 1 / 4 cupfuls if paella is dry, about 6 minutes. Uncover and simmer until the noodles are tender, about 3 minutes. Season with salt and pepper, sprinkle with parsley 1 c. Soup.

Ingredients:
2 large potatoes
2 egg yolks
Olive oil
garlic of 2 cloves
Parsley

Receipt:
Potatoes of skin and blow of axe in small pieces.
Potatoes of boiling.

To make the garlic mayonnaise (sauce with garlic):
To put the yellow, the garlic and the salt of egg in a basin.
To mix well and add the olive oil little by little, until the ingredients also combined.

To pour sauce above potatoes, to add a bit of parsley and service.

This is the best Spamish omlette you had ever tried

Ingredients:
4 eggs
15 new potatoes
2 onions
3 spoons of soup of the olive oil

Prescription:
Potatoes of the tap, the fine rind and of the slice.
Onions of the slice.
To beat eggs in a source bowl, station.
To warm up the oil in a casserole that fries, onions of sauté.
To add potatoes and irte to the cook on a low heat by 20 or 30 minutes.
Irte to refresh and to add the dangerous egg.
To cook by 15 minutes in casserole that fries.

Advice:
End extinguished in the furnace by 10 minutes.
To serve to your tortilla as eggs in pieces like a mouthful or starter, or second plate with clear a green salad and a little Roquefort.
To eat with drain.

Ingredients:
rice 400g
calamary 500g
mejillones of 1 liter
12 langoustines
garlic sausage 200g (Spanish sausage)
1 chicken
peas 500g
garlic of 4 nails
4 green peppers
6 tomatos
olive oil of crystal of the 1/2
1 saffron of the package
Salt, pepper and pepper of pepper

Prescription:
To slice the chicken in pieces, to wash the calamary and to slice it in the ring.
To warm up the oil in a chicken of the casserole that fries and the cook until it is of gold. To add the calamary, sliced garlic sausage and crushed garlic and licenses to cook slowly.
Pelar and to cut the pepper in cubes and to add to the meat and the fish.
To turn around with a wood spoon.
Pelar and to cut the tomatos in cubes, to add to the casserole that fries and to turn around.
To add 1 liter of hot water, mixes inside thoroughly.
To ripen and irte to the cook by 15 minutes.
In a separated casserole, to boil a little salt water, then they add mejillones, that must be opened easily.
To also cook languostines in the water hirvienda by five minutes.
To wash the rice and to add to the casserole that fries. To add saffron, mejillones and langoustines and to cook 20 minutes at least.
To add the peas, mezclarte carefully and to serve as the casserole that fries.