I need some authentic recipes from spain?

Question

no tacos or burritos guys

Answer 1

Salmorejo

http://www.recipezaar.com/141344

Ajo Blanco

http://www.recipezaar.com/242391

Lentejas con Chorizo

http://www.recipezaar.com/139371

Answer 2

Asparagus in Orange

Ingredients

12 spears of asparagus

Juice of 6 Seville oranges.

1 tbsp brown sugar

1 tbsp butter

pinch of salt

Method:

Snap off the woody base of the asparagus and steam the spears for about 8 minutes or until tender. Meanwhile heat the orange juice in a saucepan add the sugar and a pinch of salt and whisk in the butter. Allow to thicken for a few minutes and add immediately.

Arrange the asparagus on a plate, pour over the orange sauce and serve immediately. (Please note that the original recipe would have used the juice of sour oranges such as Seville oranges. If these oranges are not in season, use orange juice mixed with the juice of one lemon.)

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Gazpacho Soup

Ingredients

2 slices day old bread, with crusts removed

4 large ripe tomatoes, bloanched, peeled and seeded

2 small green peppers, de-seeded and chopped

1 small cucumber, chopped

1 small onion chopped

3 garlic cloves, roughly chopped

6 tbsp sherry vinegar

6 tbsp extra virgin olive oil

salt, black pepper and lemon juice, to season

Method:

Soak the bread in just enough water to cover. Meanwhile add the tomatoes, bell peppers, onion, garlic and cucumber to a blender and blitz to a smooth purée (add a little water and process in small batches, if necessary).

Squeeze a little of the excess water from the bread then add to the blender along with the sherry vinegar and oil. Render to a smooth paste (adding as much extra water as necessary). Tip the soup into a bowl and season with salt, lemon juice and black pepper, as necessary.

Place the soup in a bowl and chill well. Serve garnished with a swirl of oilve oil and chopped tomatoes, red bell pepper, cucumber, onion and a few croutons.

Answer 3

Tortilla (spanish omelette)

whisk 9 eggs and add pepper and salt and chopped spring onions and a tiny bit of butter

boil up lots of peeled potatoes, then chop them into small pieces

pour eggs over potatoes into a deep casserole dish so that the eggs just cover the potatoes

cook at 180 degrees for 40 minutes, or untill firm but damp on the outside and slightly soft  (not runny) inside

tip onto a plate, cut into wedges and serve with a salad

TIP: add chopped cheese, ham or fish to recipe to taste

Answer 4

Marinated Spanish Olives:  easy & delicious!

2 cups large green Spanish olives (pitted)

1 lemon, zest cut in strips

1 handful fresh rosemary sprigs, needles stripped from the stems

1 handful fresh thyme sprigs, leaves stripped from the stems

1 handful fresh basil, hand-torn

Kosher salt and freshly ground black pepper

Extra-virgin Spanish olive oil

Put the olives in a shallow bowl, add the lemon strips and herbs; season with salt and pepper. Toss gently with your hands to combine. Cover with olive oil and let marinate for 30 to 45 minutes. Serve as a noshing platter alongside some Manchego cheese and good crusty bread.

Answer 5

This is the real tortilla espanola. I am from Spain and we never boiled the potatoes for a tortilla.  That sounds like it would be a disaster of a dish if you boil the potatoes.  Here's the real thing!!!!!

To make Tortillas Espanola, you will need:

6 potatoes

1 whole yellow onion

6 eggs

2 cups olive oil

2 teaspoons salt

Peel the potatoes and slice them into thicker slices, about 1/8 inch. Peel the onion and chop it. Crack the eggs into a large mixing bowl and whisk them.

In a large, heavy, non-stick frying pan, heat a tablespoon of olive oil on medium high heat. Add in the onions and fry them until they turn golden brown. Set them aside.

Then add your remaining oil and potatoes, so that the oil almost covers the potatoes. Fry them until you can poke the potato and it breaks into two.

Your potatoes should be done. Remove from the pan and place the potato in a colander for a few minutes to allow more oil to drain.

Add your fried potatoes and onions into your bowl of whisked eggs, and mix them together so potatoes are well coated.

Pour 1-2 tablespoons of olive oil into the pan, and heat on medium heat. When hot, pour your egg-potato-onion mixture into the pan and spread out evenly.

Allow it to cook until the egg browned around the edges. The inside of the mixture should not be completely cooked.

When the mixture has browned on the bottom to the degree you can slightly move it around the pan, carefully take the frying pan to a sink. Place a dinner plate large enough to cover your pan upside down over the frying pan. Quickly turn the frying pan over.

Be careful because the pan is very heavy. Slide the tortilla into the frying pan to cook on the other side. Let the tortilla cook for 3-4 minutes.  

Carefully slide the tortilla onto a plate. You can slice the tortilla the same you would a pie or cut it into bite size pieces and serve tapas style.

Answer 6

gazpacho

pan y aceite

flan

Answer 7

paella is very spanish and there are lots of ways you can make it

Answer 8

Octopus in Tomato Sauce

INGREDIENTS

1 1/2 pounds octopus

2 tablespoons olive oil

1 large onion, chopped

6 cloves garlic, chopped

1/4 cup chopped fresh mint leaves

1 teaspoon curry powder

1 teaspoon mixed spice

salt and pepper to taste

1 cup red wine

1/2 teaspoon grated lemon zest

1/2 teaspoon grated orange zest

1 (28 ounce) can whole peeled tomatoes

2 tablespoons tomato paste

1 (8 ounce) can peas, drained

2 potatoes, peeled and cubed

10 whole pitted ripe olives

4 bay leaves

1 teaspoon white sugar

DIRECTIONS

Place the octopus into a large pot and fill with enough lightly salted water to cover. Bring to a boil, and then simmer over medium heat until octopus is opaque, about 15 minutes. Drain and allow to cool slightly; cut into bite-size pieces.

Heat the olive oil in a large skillet over medium heat. Add the onion, garlic, mint leaves, curry powder and mixed spice; cook and stir until onion is soft. Season to taste with salt and pepper. Mix in the octopus pieces, wine, lemon zest and orange zest. Simmer for 3 to 4 minutes to blend the flavors, then stir in the tomatoes, tomato paste, peas, potatoes, olives and bay leaves. Cover and simmer over low heat until potatoes and octopus are tender, about 45 minutes