Salsas and Chutney

Spanish salsas and chutney - cupboard fillers for the winter and when you can make your own they taste even better. One of the main ingredients is of course the tomato, vine ripened if possibe but anything ripe and red will do - the ugly ones pack the most flavour!

If you are lucky enough to have a local Spanish greengrocer who grows his own or get given tomatoes by your Spanish neighbours then why not try making a chutney, just as easy as a Spanish salsa but with more clout after it has matured, brilliant with a wedge of Manchego or Manchego reserva and especially tasty for some reason in winter...

Recently we really got into Spanish style chutneys, there are so many great ingredients you can put into them including spices and if like us you like a bit of chilli to liven things up then some of the red stuff adds a great kick.

You can find our recipes for Spanish chutney, salsas, pate and dips on this page (we also love anchovies which make a regular appearance).

Enjoy!

Roasted Tomato Soup with Paprika

Tomato soup is a firm winter favourite for lunch or as a starter (or take it to work like we do). The key to flavour is roasting the tomatoes and red bell peppers which really does make all the difference, the roasting can be done in the oven or even better on the outdoor barbeque for that smokey influence.

Sticking with a red theme this rustic soup was served in hand painted ceramic bowls from the 'Bailen' range offering up a real Spanish experience, something plain white or standard just wouldn't be right!

Ingredients:

1 small onion, diced
3 garlic cloves, crushed
6 large vine tomatoes, roasted
2 large red peppers, roasted
1 tsp hot smoked paprika
1 pint chicken stock

How to make:

1. Roast the tomatoes and peppers until soft and blackened, remove from the heat and wrap in newspaper for 30 minutes then peel and chop.

2. Heat a splash of olive oil in a terracotta casserole and gently fry the garlic, add the tomatoes, peppers and smoked paprika and cook for 15 minutes over a low heat.

3. Add chicken stock, season with salt and pepper to taste then bring to the boil before turning down immediately and leaving to simmer for 30 minutes.

4. The may be strained at this point but for the rustic version use a hand blender to puree any larger pieces of tomato and pepper then serve with fresh crusty bread and a swirl of cream....

Spanish Pork Ribs

So what do you do with a few kilos of pork ribs from the butcher? Invite friends! This terracotta tray is almost stacked with ribs ready for the oven but ribs need flavour, a marinade or spicy rub and to get the meat 'falling off the bone' they need to be slow cooked.

Now we like braising so these ribs would be well at home slowly cooking away in wine or beer but for this recipe we have a dry rub using the Spanish favourite smoked paprika and also a few herbs from the garden as well as mixed spice.

Very easy to prepare (although you will get your hands red!) and results in a typically Spanish bold flavour as well as colour once ready to serve.

You will need: (serves 6 - 8)

3kg pork rib, left in racks, cut in half
2 Garlic cloves (crushed)
3 Large sprigs rosemary, leaves chopped/diced
2 tbs Mixed spice
2 tbs Sweet smoked paprika
Olive oil
Salt
Pepper
Juice of 1 orange

How to Cook:

1. Mix and grind paprika, s & p , garlic, chopped rosemary and mixed spices in a pestle.

2. Rub the mixture well all over the ribs (both sides)

3. Place the ribs in a terracotta cooking tray, drizzle with olive oil and the juice from the orange.

4. Garnish with rosemary and fully cover with kitchen foil.

5. Cook in the oven at 140 degrees for 3 hours.

Optional -  After 3 hours remove from oven and drizzle with honey and cook for a further 20 minutes to make the ribs sweet and sticky. Great flavours with soft succulent meat.

Braised Beef in Tomatoes and Paprika

This recipe for slow braised beef was cooked in a rectangular 'bandeja' or terracotta roasting tray although a good sized cazuela would do just as well.

Cooking such a dish in terracotta means that the beef can also be popped into the outdoor clay oven for a few hours such is the heat retaining properties of the terracotta itself. There is of course the satisfaction of 'cooking in clay', a natural product which once you have tried it you may be reluctant to go back to using your metal tray..!

This recipe for braised beef uses tomatoes and a hint of smoked paprika for a nice Spanish influence. Enjoy!

Ingredients:

2kg Beef (cheap cut for braising)
1 Large Onion
8 Garlic Cloves, peeled
500g Tinned Tomatoes
1/2 Teaspoon Sweet Smoked Paprika
Ground Black Pepper
Olive oil
Fresh Rosemary

How to Cook:

1. Peel and slice your onion into rings, lay the onion slices on the bottom of the terracotta roasting tray.

2. Place the beef on top of the onions.

3. Open the tinned tomatoes and chop roughly mixing in the paprika before pouring (inc the juice) around the beef.

4. Peel the garlic cloves and sprinkle around the beef.

5. Drizzle olive oil over the beef then sprinkle with the pepper.

6. Place your fresh rosemary over the top of the meat and slow cook for 3 hours at 140 degrees adding water of required.

For more Spanish terracotta cookware including grill and stove top sets click here

Liver and Beans with Paprika

On the odd occasion fresh liver is available from our butchers and when it is we always snap it up straight away. I have always been a big fan of liver ever since I was a child when Grandma would cook up liver and bacon for lunch in her old terraced house in the North of England.

As one of the cheaper foods that would help see people through harder times liver is now regaining popularity, an aquired taste perhaps, but throw in some bacon, tomatoes and a Spanish twist with some smoked paprika and you have a delicious lunch or warming winter meal.

Ingredients: (serves 3)

750g Fresh liver, cleaned
200g Bacon
3 Ripe tomatoes, chopped
400g White beans, soaked
Ground black pepper
Smoked paprika
Olive oil

How to cook:

1. Slice the liver and the bacon into strips.

2. Pour a splash of olive oil in a frying pan and fry off the liver.

3. In a cazuela, heat up the tomaotoes and white beans.

4. Add the liver and bacon and warm through.

5. Season with pepper and add a small pinch of paprika, mix well.

6. Cook in the cazuelas for 15 minutes.

7. Serve with seasonal greens and potatoes.

Tip: to add a real Spanish twist to this dish try replacing the bacon with some pancetta and fry until crisp to add a little "crunch" to the dish.

Spanish Spices and Smoked Paprika >>>


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Spanish Chicken and Tomatoes with Serrano Ham

Chicken and tomatoes is a Spanish dish which is enjoyed during the colder months - a real winter warmer. The best way to cook this dish is in a large terracotta cazuela, we use a 37cm cazuela which just fits in the oven...

The chicken is slow cooked in the juices of the tomatoes with the addition of some garden herbs, a splash of red wine and the secret ingredient - smoked paprika. You can use either hot or sweet smoked paprika, the hot stuff will add a chili pepper twist although not too strong as only half a teaspoon is used, what you are after with this dish is an earthy, smokey flavour which just adds that little bit more warmth and depth to the recipe.

The addition of a small handfull of Serrano ham compliments the chicken well and adds another Spanish twist to this easy to make and rather delicious Andalucian casserole. Enjoy!

Ingredients:

Full chicken, parted into thighs, drummers, wings and breast
500g tin plum tomatoes, chopped
1 Bulb garlic
3 Bay leaves
1/2 Teaspoon smoked paprika
250ml Red wine
10 Whole black peppercorns
200g Serrano ham, diced
Olive oil

How to Cook:

1. Pre heat the oven to 120 degrees. Place the cazuela over the hob and heat a drizzle of olive oil, once hot, brown off the chicken pieces on all sides.

2. Peel the garlic and add to the chicken, lightly fry until the cloves begin to brown.

3. Add the chopped plum tomatoes including all the juice.

4. Turn up the heat and add the diced serrano ham, peppercorns, bay leaves, smoked paprika and red wine. Turn the chicken pieces so all the meat is well covered.

5. Cook in the oven at 120 degrees for 3 hours (no need to cover) or until chicken is fully cooked and tender.

6. Serve with mashed potatoes and greens.


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Marinated Pork with Herbs and Paprika

Spanish recipe for marinated pork using a blend of herbs and sweet smoked paprika. A delicious winter warmer this recipe needs a few hours to marinade but is well worth the wait for a very rustic roasted flavour. Once in the oven the aromas from this pork joint will fill the kitchen, accompany with roasted vegetables and potatoes in manteca de cerdo Iberico for a thoroughly enjoyable Spanish Sunday roast.

You will need:
1kg Pork loin (boned)
8 Garlic cloves, skins left on
1 Teaspoon oregano
1 Sprig rosemary
12 Black peppercorns
1 Teaspoon sweet smoked paprika
3 Strands of saffron
100ml White wine/cider vinegar
1 Teaspoon salt
Olive oil

Method:

1. Using a pestle and mortar mix and crush all the herbs, spices, salt, pepper and saffron with a good splash of olive oil to create a paste.

2. Once you have a paste add the vinegar and mix well.

3. Place the pork joint in a terracotta cazuela and pour over the marinade, turn the pork and ensure all of the meat is covered.

4. Cover and marinade in the fridge for at least 4 hours (or overnight)

5. Pre heat the oven to 180 degrees

6. Pour 1 cm of water in the bottom of the cazuela and cover the joint with kitchen foil, place in the oven and roast for 1 hour.

7. Remove the kitchen foil and continue to roast for a further 40 minutes.

8. Serve with roasted vegetables.


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Tomato and Paprika Winter Chutney

Making chutney... here at Orce Serrano Hams we love to cook, much time is spent in the kitchen trying out recipes given to us from the locals and also a little experimentation here and there. The produce from Orce village is always fresh and plentiful - especially tomatoes, big beef tomatoes, on the vine, home grown and cherry varieties are always available. Having never made chutney before we thought it was about time, using fresh tomatoes and a little smoked paprika the chutney turned out better than expected. Next batch is maturing nicely just in time for Spanish Christmas! Enjoy.



Ingredients: (makes 8 jars)

2kg Fresh ripe tomatoes
4 Large onions
12 Garlic cloves
2 Red chilli peppers
500g Brown sugar
2 Tsp hot smoked paprika
350ml Red wine vinegar



How to make:

1. Chop tomatoes, thinly slice onion and slice the garlic cloves.

2. Add all of the ingredients to a deep pan or Spanish “Olla”.

3. Bring to the boil then turn down the heat and simmer gently for 1 hour stirring regularly.

4. Turn up the heat and bring to the boil once more until the mixture becomes dark and sticky similar to jam.

5. Place the mixture into jars and leave to cool before sealing.

6. Keeps for up to 8 weeks.

Goes down a treat with Manchego cheese and Serrano ham >>>

Cazuela Eggs

Terracotta cazuelas, the essential tool found in every Spanish kitchen. A cazuela is a clay dish which is fired and then glazed. Tremendously useful and very hard wearing cazuelas also come in a multitude of sizes from 8cm to almost three feet! Read more on the Spanish cazuela >>>

Cazuela eggs, this recipe is one of those spur of the moment things where you just fancy doing something different. I remember years ago as a child having baked eggs topped with cheese so with that in mind out came the cazuelas, it was either standard egg and chips or an experiment!



Ingredients: (serves 2)

4 eggs
8 slices, hand carved serrano ham
1 tomato
50g grated manchego cheese
Dried thyme
Smoked paprika
Tabasco sauce

How to Cook:

Crack 2 eggs into each cazuela.

Slice the tomato and lay the slices on top of the egg.

Lay the serrano ham slices over the tomato

Season well using the thyme and paprika, splash of Tabasco.

Grate the cheese over the top and bake at 200 degrees for 15 minutes.

Delicious!

Spanish Beef Recipes (Spicy beef kebabs)

Spanish beef kebabs are one of only a few Spanish beef or "tenera" recipes as certainly in Andalucia the more popular meats are lamb and pork. In Granada the production of beef is minimal however if you look hard enough you will discover a family run butcher in a small market or down a side street that does sell good cuts of beef.

Ingredients: (makes 6 large kebabs)

1kg beef (cubed)
4 Garlic cloves
2 Teaspoons hot smoked paprika
250ml Olive Oil
250ml Wine vinegar
1 Onion, chopped
1 Red pepper, chopped
Salt & Pepper
Thyme/mixed herbs



1. Place your beef cubes in a large cazuela and leave aside.

2. Roughly chop the garlic and place in a food processor, add the rest of the ingredients (except onion & red pepper) and blend into a paste - add more olive oil if required.

3. Pour the marinade over the beef, mix well and place in the fridge for 2 hours.

4. On kebab sticks thread over the beef and alternate with the onion and pepper.

5. Cook on a hot BBQ for 10 - 12 minutes turning frequently.

6. Serve with salad and boiled potatoes.

For more Spanish beef recipes visit the Orce Serrano Hams "Meat Recipes" page.

Lemon Baked Bacalao

This Spanish cod recipe is very easy to make and great at any time, a typical Spanish summer dish packed with flavour, this dish is often served in the restaurants in and around Orce village.

Ingredients:

Half kilo of fresh cod
Large knob of butter
Flour
Salt & pepper
Paprika
2 Tablespoons lemon juice



How to cook:

Melt the butter in a cazuela and add the lemon juice.

Mix salt, pepper and flour.

Cut the fish into large pieces and dip into the butter before coating with flour.

Place the fish into another cazuela adding the rest of the melted butter then sprinkle with paprika.

Bake in the oven on a medium heat for 30 minutes.

Serve with patatas bravas and/or salad with good olive oil.

Serrano Ham & White Bean Tapas

Spanish white beans are prime candidates for making tasty tapas, they can be served cold or warmed up depending on your choice and served many different ways. Here is a simple tapa with a big flavour, accompanied with some thin slices of Spanish ham.



Take a 400g jar of white beans and empty into a bowl. Mash the beans with a fork and add half a small red onion. Once mashed together add half a teaspoon of smoked paprika and mix well. Meanwhile slice up some thin strips of ham.

Place a table spoon of the mash onto toast, add the ham on top and garnish with fresh parsley. Can be served hot or cold on toast, bread or savoury biscuits.



Spice up your tapas with pimenton de la vera!

Paprika de La Vera

Smoked paprika as an ingredient in Spanish cooking is very popular and used in a variety of main meals and tapas. Smoked paprika generally comes from the "La Vera" region which carries the D.O stamp or Denominacion de Origen - the recognised sign of quality.

Smoked paprika has a unique flavour and adds a real earthy, smoked aroma and flavour to dishes such as fish soups, casseroles and an abundance of tapas



Pimenton Dulce sweet
the most common variety is sweet paprika or Pimenton Dulce this paprika is made from round or bell peppers and is quite sweet on the palate.

Pimenton Agridulce bittersweet
The second is a bitter - sweet paprika known as Pimenton Agridulce not a common paprika and only recently introduced to outside Spain this variety is made using a mixture of round peppers and the more fiery longer shaped pepper resulting in a bittersweet blend and flavour.

Pimenton Picante Hot
Lastly there is hot paprika or Pimenton Picante this paprika is made from long almost burgundy in colour hot red peppers, almost always used in the production of hot Spanish chorizos this paprika boasts a deep ruby red colour and that extra bite required for hotter dishes.




Want to know more on Spanish Paprika?

"Spanish smoked paprika or Pimenton is another of Spain's finest products which carries the "DO" (Denominacion de Origin) Paprika is widely used in all types of Spanish cooking and is of course what gives the world famous chorizo its deep red colour.

The peppers are harvested from September through until early December....." READ MORE..

Tapas - Ultimate Simplicity

Tapas are a simple affair, still free with your alcoholic drink in the province of Granada here in Spain.

Charging for tapas!? This has always been something that vexes me, bars, people and the culture that created and still serve tapas see no reason why these little dishes of Spain should be charged for, at least not in Granada. Sign of the times perhaps that tapas are becoming a tradition which can no longer be substantiated. From a business point of view this is fully understandable. It will be a sad day when that part of Andalucia exists no more..

Nice and simple tapas for literally cents..



Take a Spanish "barra" (bread stick) and cut off some thin slices then toast

Cut a thin slice of liver/pork/ham etc and place on top

Then, a small teaspoon of alioli (garlic mayonnaise)

...and a light sprinkle of smoked paprika, garnish with broad leaf parsley

Looks great, is easy and quick to make and it doesn't break the bank to create a full spread.

Enjoy....!

Serrano Ham & Spinach Salad

Serrano ham, a superb ingredient in Spanish cooking. Besides from being a gourmet ham in its own right the Spanish ham is also used regularly in cooking. Take chicken or steak "granadina" for example, the flavour from the diced jamon adds some spectacular flavour to the recipe. Serrano ham is also popular in salads, here we have a spinach salad with a fried ham twist.

Ingredients:

Bunch of fresh spinach chopped up
1 onion (diced)
1 tomato (cubed)
splash white wine vinegar
2 large slices serrano ham cut into inch squares
Olive oil
smoked paprika (small pinch)
salt and pepper



How to make:

Method:

Place the tomato, onion, spinach in a large salad serving bowl
Add a generous splash of white wine vinegar
Sprinkle a little smoked paprika over the top
Fry the serrano ham in olive oil until crispy
Add the ham to the rest of the ingredients and toss well
Pour over a little hot olive oil from the pan so the spinach wilts

Lovely!



So not just for tapas, the serrano ham is a fantastic ingredient too rarely needing a substantial amount either - simply for that unique added flavour. And remember if your buying a full ham this Christmas don't forget to use that bone for a great soup, broth or stew....

Creamy Pork & Smoked Paprika

This Spanish recipe for pork is a real winter warmer, the flavour of the smoked paprika adds a great smokey twist

Ingredients:

450g boneless pork cut into strips
1 onion, diced
3 cloves garlic, crushed
150g mushrooms, sliced
1 medium green pepper, thinly sliced
Olive oil
1tsp smoked paprika (sweet/"dulce")
200ml single cream
Small glass of brandy
Bunch of broadleaf parsley, chopped
Salt and pepper



How to cook:

1.Season the pork strips with salt, pepper and smoked paprika and leave aside on a plate.

2.Heat a little virgin olive oil in a large terracotta cazuela or deep frying pan and add the onion, cooking until transparent.

3.Add the mushrooms, pepper and garlic and cook for a few more minutes until the mushrooms are soft. Place the vegetables onto a plate and keep warm.

4.Add the pork to the cazuela and cook on high for a 5-6 minutes until browned all over then return the vegetables to the cazuela. Lower the heat and cook for 15 minutes or so until the pork is cooked through.

5.Turn up the heat and add the brandy, cooking on high until almost all has been reduced, then pour in the cream.

6.Lower the heat again and simmer gently for 5 minutes or so until the sauce has thickened.

7.Serve and garnish with the parsley and an extra sprinkle of paprika.



Delicious!

Credit Crunch Paella

Credit crunch cuisine? With rising food prices it seems that many shoppers are reverting back to basics, stretching meals and becoming more innovative with recipes. I followed a link from the Guardians "Word of Mouth" blog today and there is even a book available to pre order on Amazon Credit Crunch Cookbook Incredible.

Now I'm not really into all this doom and gloom and believe that the media should be putting a positive spin on the current financial issues to try and achieve some balance. Anyway here is quick credit crunch paella/feed your family for a tenner paella or recession rice, whichever title may take your fancy.. :-)



50ml olive oil
1 onion, chopped
4 cloves garlic, peeled and crushed
1 green pepper, chopped
1 tomato, chopped
3 cups rice
dash dry sherry
6 cups fish stock
800g squid rings
1/4 teaspoon dried oregano
1/4 teaspoon ground cumin
1/2 teaspoon hot paprika
salt and pepper

How to cook:

1.Heat the oil in a paella pan,add the onion, garlic and green pepper. Cook for 5 minutes, then add the chopped tomato and cook for 5 minutes more.
2. Add the rice and cook for 5 minutes, stirring all the time. Add the sherry and cook, stirring until the sherry evaporates.
3. Add the squid rings, the stock and seasonings, stir once then leave to cook on a low heat for 20-25 minutes until the stock has all been absorbed. Garnish with chopped parsley and a squeeze of lemon if desired.

Andalucian Fish Chowder

Andalucian Fish Chowder - a real winter warmer in every sense of the word, a main meal in itself with a whole range of seafood and mild spicy flavours going on. Of course, a fish chowder is highly adaptable, here is our take on something from Andalucia.



Ingredients: (Serves 12+ people)

3 large potatoes - peeled and cubed
2 red peppers - sliced and diced
4 large onions - diced
6 large carrots
1 large knob of butter
1kg uncooked prawns - peeled and de-viened
1kg fresh mussels - cleaned, beards removed
1 large cod fillet
2 whole squid - cleaned and cut into rings (keep the heads whole)
1 tablespoon hot smoked paprika
chopped parsley
1/2 litre full cream
3 litres fish stock
ground black pepper
salt



Prep the vegetables and fry the onion in the butter (large pan required)

Meanwhile simmer the cod until it becomes tender (retain the stock) place the cod to one side - when cool, flake the fish to add later.

Add the rest of the veg to the onion and the fish stock



An additional 2 litres of stock will need to be made (its a big chowder!) add this when ready.

Simmer the veg for around 30 minutes or until nearly cooked.



Now for the best bit! - Add the flaked cod, prawns, squid and mussels (mussels last) and cook for a further 6-7 minutes on a high heat.

Add the cream and then the smoked paprika - stir well. Salt and pepper to taste.



Garnish with broad leaf parsley and serve with a mountain of fresh crusty bread!

Need more Spanish recipes? Pop into Orce Serrano Hams

Liver & Onions with Paprika

We enjoyed this simple recipe in a tapas bar a couple of weeks ago, the liver and onions came served in terracotta cazuelas. A nice Spanish twist with the Smoked Paprika too and thoroughly enjoyable.

Ingredients:

750g Liver
2 Onions
3 Cloves of garclic
Parsley
Bay leaf
Olive oil
Salt
Paprika



Chop the onion and parsley and fry with bay leaf and parsley until the onion softens.

Season the liver with salt and add to the pan with a tablespoon of paprika

Serve piping hot.

We had this dish with bread but it would also be good served up with chips, fritter, or rice.

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.