Gallina A La Sevillana

Chicken Fricassee, Seville Style (adapted from the Art of Spanish Cooking)


Dust 3# chicken parts with a mixture of 2 tbsp flour, 1 tsp salt, and ground pepper.  Brown in 1/4 cup olive oil and remove  to a plate.  Pour off all of the oil except 2 tbsp.  Add one chopped onion, 2 diced roasted red peppers, and 2 garlic cloves, minced.  Saute until soft.  Add 1 cup canned tomatoes, 1 tbsp brandy (I only had tequila in the house, so I used it), 1/3 cup white wine and 1 cup chicken broth.  Salt to taste.  Simmer 10 minutes, then puree.  Add chicken back to puree with 6 chopped green olives.  Simmer uncovered for 15 minutes.  My chicken thighs were not done at this point, so I covered it and simmered another 20 minutes.  This sauce was really good.  We served this with mashed potatoes, made by Jack.  Boil 4 small russet potatoes with 2 thinly sliced leeks, white part only, for 10 minutes.  In the meantime, thinly slice 4 garlic cloves lengthwise and cook slowly in 4 tbsp olive oil until golden.  Remove.  Pour olive oil into drained potatoes and leeks and mash.  Garnish with fried garlic chips.

Chicken breast in spanish paprika sauce

My pictures won't upload tonight for some reason.  Maybe it's the weather.  Tonight Sam made a salad with a manchego dressing.  It was really good.  The chicken recipe came from http://espanedia.eu/site/spanish-recipes/72-chicken-breast-in-spanish-paprika-sauce-recipe.html   If I make it again I will reduce the amount of paprika I add to the sauce.  It was very smoky.  Served with patatas brava (oven roasted potatoes) and green beans sauted with red peppers.

The plan for June

We are having a lot of fun in Spain.  I think we have gone over a month.  The first 2 weeks of June will be open.  Sanford's parents are coming to visit, so we are planning to make some of our favorites so far for them.  Then we will do Iranian food for the last 2 weeks in June.  And of course in July, we will celebrate the tour by cooking French food.

Fideos

Simmer 4 cups chicken broth and 4 sprigs of thyme.  In a seperate pan, saute 8 oz vermicelli in 3 tbsp olive oil for 3 minutes, stirring constantly.  Remove from pan.  Saute 1 chopped onion, 1 chopped green pepper, 2 garlic cloves, minced, and 1/2 cup diced chorizo.  Saute until vegetables are tender.  Add 2 cups chopped tomatoes, 1/2 tsp sugar, 1/2 tsp sweet paprika and 1/8 tsp salt.    Cook for a minute.  Add 1/2 cup white or rose wine and 1 cup of the broth.  Bring to a boil, simmer until liquid reduced by 1/2.  Drop in 1 cup of shrimp.  Remove when cooked.  Turn off heat.  Add 1/3 cup heavy cream.  Add noodles and 1 1/2 cups of the broth.  Bring to a boil.  Cover and cook 3 minutes.  Add the rest of broth.  Cover and cook 3 minutes.  Uncover and cook 2 minutes.  Garnish with chopped parsley and top with shrimp.

Basque Seafood Stew

Recipe can be found at:  http://fishcooking.about.com/od/soupsstewsstocks/r/basque_soup.htm

Chorizo Tortilla, Chickpea Stew

Chorizo Tortilla:  Peel and slice 3 yukon gold potatoes and half of an onion 1/8 inch thick.  Cook in 2 tbsp olive oil on low-med heat until potatoes are fork tender.  While potatoes are cooking, cook 2 sliced garlic cloves, 1/2 cup thinly sliced yellow and green peppers, diced dried chorizo in 1 tbsp olive oil.  Cook 10 minutes.  Drain off oil.  Beat 3 eggs.  Add cooked potatoes and let sit 10 min.  Add chorizo mixture.  Cook over med low heat, pressing down often.  Flip and cook until done.   Let rest 5 minutes.  Yum.

Soak 2 cup chickpeas overnight.  Cook chickpeas in water until tender.  I put it in the crockpot before work, so they are ready to use when I get home.  Saute one diced onion, 5 cloves garlic, minced, and 1/2 tsp rosemary in 4 tbsp olive oil.   Add fresh chorizo and cook until sausage is done.  Add one large can tomatoes and simmer 5 minutes.  Add chickpeas and one cup of chickpea cooking liquid.  Bring to a simmer.  Add spinach and let cook 10 minutes.

Rabo de Toro

The boys have never had a problem with eating oxtails, this might have changed things a bit.

Snacks while we wait.  Finally, tomatoes!

Potatoes roasted with olive oil.

From Menu del Dia:  Heat 1/4 cup olive oil med low.  Add 4 pounds oxtails and coat with oil.  Add 2 chopped onions, 1 head garlic (separated into cloves, but with skins left on), 2 chopped tomatoes, 2 chopped dried red peppers (next time I will use more) and a pinch of salt and pepper.  Stir well.  Cook about 20 minutes (until it is starting to color), then add 3 med sliced and peeled carrots, 3/4 tsp dried thyme and 1 1/2 cup red wine. Raise the heat and let bubble gently 15 minutes.  Add enough boiling water to cover the meat, lower heat to simmer and cooking 90 minutes, stirring occassionally.  Remove lid and cook another 90 minutes or until meat is falling off bone.  At this point there was a lot of fat on top (see pic below), so we put it in the fridge for 30 minutes, then skimmed the fat off.  We then took the meat out and reduced the sauce to about 1/3 cup.  Season with salt and pepper.  Turn off heat and stir in 1 tbsp butter.  Pour over meat.  Add chopped parsley.