Popular Spanish Recipes

Popular Spanish recipes from main meals to simple tapas. Last week we published our 200th recipe on the deli so thought it would be a good idea to see which are the most popular. There are some recipes that you would expect as well as few surprises. So here we are - The 2009 top ten Spanish recipes

1. Spanish meatballs

2. Gambas al Pil Pil

3. Morcilla

4. Paella

5. Dorada (Gilthead Bream)

6. Marinated Dogfish

7. Serrano ham croquettes

8. Iberico chorizo sandwich

9. Spicy chorizo tapas

10. Serrano ham stuffed chicken

We have two different types of Spanish meatballs in tomato sauce the other being a particularly spicy version.

To catch all the best home made Spanish recipes why not bookmark the Orce delicatessen, 5 recipes are published weekly ranging from tapas, famous Spanish dishes, local recipes from the village, winter warmers and outdoor cooking.

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HAPPY COOKING!

Red Prawn Paella

The red paella is a classic version of paella here in Spain. A lighter version of Spain's most famous dish with a sweet juicy flavour from the peppers and tomatoes. Given its name "paella rojo" as the dish is a fabulous deep red colour, makes a great centre piece to any outdoor or indoor function.

Ingredients:

400g fresh prawns
1 onion
2 red peppers
4 vine tomatoes
4 cloves garlic
350g Calasparra Rice
1 litre chicken or fish stock
3 tablespoons virgen olive oil
150g roasted piquillo peppers
¼ teaspoon sweet Paprika
¼ teaspoon saffron
Salt and pepper



How to cook:

1.Peel the onion and chop finely, peel and crush the garlic. Chop the piquillo peppers and vine tomatoes into small pieces. Clean and peel the prawns thoroughly. Put the stock onto heat.

2.Heat the oil in a paella pan and add the onion and garlic. Cook gently for a few minutes. Add the red pepper and cook for a further 5 minutes, then add the tomatoes and cook for 10 minutes or so.

3.Add the rice a ladleful at a time and cook for 5 minutes stirring all the time until the rice is translucent. Then add the stock again using a ladle, Calasparra rice needs 1½ parts stock to 1 part rice.

4.Add the saffron, paprika, prawns, salt and pepper. Stir once to mix then lower the heat and cover. Cook for around 20-25 minutes until the stock has been absorbed by the rice.

5.Turn off the heat, add the piquillo peppers and cover again for 5 minutes before serving.

Delicious.

Paella - Chicken & Prawn

Here we are making another variety of paella, and why not! After all the paella (pronounced "py-ee-ya") is Spain's most famous dish. The recipe below combines prawn and chicken, a simple paella. You could also add shellfish such as mussels too. Full step by step instructions for this paella recipe along with stage by stage photography will be on the Orce Serrano Hams website this August.



Ingredients
2 boneless chicken breasts (no skins)
600g uncooked peeled prawns (leave half a dozen for the final topping)
3 tablespoons olive oil
1 Onion
2 cloves garlic
1 Red pepper
1 Green pepper
2 Tomatoes
150g Frozen garden peas
Half a kilo Calasparra rice
1ltr chicken stock
¼ teaspoon Saffron
Salt and pepper




1.Peel, de-vein and clean the prawns, cut the chicken breasts into bite sized pieces.

2.Peel and chop the onion and garlic, chop the peppers and tomatoes.

3.Heat the olive oil in a paella pan, throw in the chopped garlic and fry gently until soft then add the chicken and cook until browned.

4.Add the onion and peppers and cook for 5 minutes until the onion is soft.



5.Add the rice using a soup ladle, counting as you go (you need to add 3 parts water to one part rice) and cook for 5 minutes.

6.Add the chicken stock again ladle by ladle, season and bring to the boil (do not stir). Reduce the heat cover and simmer for 20 minutes or so.



...Top tapas! Mini portions served up in Spain's smallest cazuelas and paella pans.


See the comprehensive step by step photographed recipe on our recipe section.
Click here to have a peak...

Gambas al Pil Pil

"Gambas al pil pil" is a very popular tapas and racione here in Andalucia, these chill garlic prawns go well as side dish or the best way - cooked in a cazuela over the BBQ, keep plenty of fresh bread to hand for mopping up that lovely hot olive oil!



1. About 10 - 15 Prawns (not pre-cooked and frozen)
2. Chilli and Garlic (use as much as you like, depending on your personal preference)
3. Olive oil
4. A good earthenware dish. (this tapa is both cooked and served in the dish)

How to cook:
1. Finely chop the chilli and garlic and place in the dish with the olive oil. You need enough oil to cover all ingredientes once in the dish.
2. Wash and peel the prawns and place in the dish.
3. Cook in an oven for roughly 10-15 minutes or until the prawns are thoroughly cooked.
4. Serve immediately with a basket of fresh bread.




Need more fish recipes? CLICK HERE