What are some Spanish side dishes to go with a T-Bone steak?

Question

Spanish please: not Cuban, not Mexican, not Brazilian, etc ... more on the spanish side; thanks.

Answer 1

Juanita's Potatoes in Almond Sauce

Juanita's Patatas en Amarillo

This delicious potato dish was sent to us by our friend Juanita. The almond and garlic sauce makes it a distinctive side dish for meats, fish or chicken.

Ingredients:

2 tbsp sherry vinegar

1 thin slice of French or Italian bread

3 tbsp chopped garlic

1/2 cup of extra virgin olive oil

10 blanched almonds

2 tbsp Italian (flat leaf) parsley

1/4 tsp saffron

Crushed black pepper

2 bay (laurel) leaves

1 cup water

6 medium potatoes, peeled and cubed

Salt to taste

Preparation:

Heat oil in a skillet. Fry the bread, garlic and almonds until golden. Add the parsley. If the almonds start to get brown, remove from the oil. Place in a food processor to make a paste. Reserve the oil. (Instead of a food processor, a mortar and pestle can be used to do the "majado." Add the saffron, vinegar, salt and pepper. Process until well blended.

Place the potatoes in a pan and cover with cold water. Pour the processed mixture over the potatoes and add the oil. Add more salt if desired and stir well. Cook until the potatoes are tender, over medium-low heat, uncovered.

Recipe courtesy of Spain GourmeTour magazine.

Gazpacho -- Homemade from Jerez de la Frontera

This is a well-balanced and digestible version of one of the favorite dishes of Andalucía.

when you use truly ripe tomatoes and sherry vinegar it is not overly acidic; the cucumbers add a suave element as does the French bread – both important ingredients.

Check the strength of the garlic; use the bell pepper and onion sparingly (food processors accent flavors).

Ingredients:

2 lbs ripe summer tomatoes

2 cucumbers

1 small sweet onion (optional)

1/4 yellow, red, or green bell pepper (yellow is mildest)

4 slices French bread, moistened

1 1/2 tsp chopped purple garlic (3 cloves)

4 Tbsp extra virgin olive oil

1-2 tsp salt, to taste

4 Tbsp sherry vinegar

Preparation:

Briefly plunge ripe tomatoes in boiling water to loosen skins. Peel and cut tomatoes and place in food processor. Add moistened French bread after squeezing out excess water.

Add chopped garlic, peppers, olive oil, Sherry vinegar, cucumbers, onion, and salt (to taste).

Process ingredients to the texture you prefer.

You can adjust the thickness by adding more or less French bread. Serve chilled.

Recipe courtesy Isabella Díaz Riego

Answer 2

How about some spanish style potatoes or "patatas bravas"

http://www.world-recipes.info/spain-span...

http://cookingfortwo.about.com/od/vegeta...

Or you could do a Cristianos y moros (spanish black bean and rice dish)

http://www.recipezaar.com/123744

Could also start with a cold gaspacho soup

Answer 3

Black beans and rice. There's an AWESOME brand called vigo, and they have a special spanish black beans and rice that is to die for!!!! TRY IT! I usually serve it about once a week!

Answer 4

“Patatas con Ajo y Perejil” is a simple side dish. Although it is a great vegetarian dish, it could also be served as a “tapa” along with a bit of “alioli” (a sort of garlic mayonnaise). If you like your dishes extra garlicky, add another clove! These “chips” are also a great addition to a Lenten fish meal.

Prep Time: 10 minutes

Cook Time: 15 minutes

Ingredients:

6 medium potatoes

2 large garlic cloves

1 1/2 Tbsp chopped parsley

olive oil for frying

1/2 cup chicken broth (approximately)

salt to taste

Preparation:

Serves 4 as a side dish.

Peel potatoes and slice into thick rounds. Pieces should be about 1/4 – 1/3 inch thick. Sprinkle with salt. Finely chop fresh parsley and garlic cloves and set aside.

Pour about 1.5 to 2 inches of olive oil into a heavy bottomed frying pan. Heat over medium until hot enough to fry. Add potato slices to pan and fry until cooked. It is not necessary that they turn golden, as long as they are cooked.

Remove potatoes from pan and drain. While potatoes are draining, pour out oil from frying pan and return to heat. There should be a small amount of oil left in pan to sauté garlic. Add chopped garlic to pan and heat, stirring constantly.

Return potatoes to pan and add parsley. Toss potatoes, garlic and parsley together. Add enough chicken broth to moisten the potatoes – about 1/3 to 1/2 cup. Stir and allow to simmer for 5 minutes or until potatoes are softened. Do not overcook.

Remove potatoes from pan and serve.

Asparagus with Alioli Recipe - Esparragos con Alioli

Asparagus is a great side dish for any Spanish menu, especially in spring when the harvest is at its peak. This asparagus with alioli recipe uses fresh green asparagus, rather than canned and serves 4-6. The generally suggested serving size is about 5 spears per person.

Prep Time: 15 minutes

Cook Time: 6 minutes

Ingredients:

2 bunches asparagus, about 2 lbs. or 20 spears

alioli sauce

Preparation:

This asparagus with alioli recipe makes 4-6 servings.

Trim off the ends of the asparagus and remove any blemishes. Boil water in a pan with a steamer. When water is boiling, place asparagus in the steamer. Steam asparagus for 5-8 minutes. Be sure to keep your eye on the time. If you cook the asparagus too long, it will turn soggy, instead of being slightly crisp.

Remove the asparagus spears from the steamer and drain, allowing them to cool. Once they are about room temperature, you can serve them immediately or cover and chill in the refrigerator. Be sure to cover them, so that they do not dry out.

Make the Alioli Sauce - When you are ready to serve, arrange the asparagus on a platter. Drizzle the alioli sauce over the asparagus and serve.

Alioli on the Side

If some of your guests do not enjoy garlic, serve the alioli on the side in a small bowl and let guests to serve themselves. If you decide to serve the sauce on the side, we recommend you make a little extra sauce because garlic lovers will probably use the alioli sauce on the asparagus and everything else on the menu!