What are examples of authentic Spanish food?!
The addition of paprika earmarks this recipe as the Madrid version. Sometimes the eggs are beaten and then whisked into the soup. In every case, however, the garlicky creation is believed to be a surefire cure for hangovers.
6 tablespoons (3fl oz/90 ml) olive oil
12 cloves garlic
12 thin slices coarse country bread, crusts removed
2 teaspoons sweet paprika
6 cups (48fl oz/l.5 l) chicken stock or water
Salt and freshly ground pepper to taste
6 eggs
Chopped fresh flat-leaf (Italian) parsley
Preheat an oven to 350 degrees F (180 degrees C.).
In a large saucepan over medium heat, warm the oil. Add the garlic cloves and sauté until golden and fragrant, 3-4 minutes. Using a slotted spoon, remove and discard the garlic. Working in batches, add the bread to the garlic-flavored oil and sauté, turning as needed, until pale gold and crisp, 4-5 minutes. Using the slotted spoon, transfer the bread to 6 ovenproof individual bowls or cazuelas, placing 2 slices in each bowl. Put the bowls on a baking sheet. Add the paprika to the pan over medium heat, stir once, and then add the stock or water and bring to a boil. Season with salt and pepper.
Break 1 egg into each bowl and ladle the boiling stock or water over the eggs, dividing it evenly. Slip the baking sheet into the oven and bake until the egg whites have set up but the yolks are still runny, about 10 minutes.
Garnish each bowl with parsley and serve at once.
Answers: Sopa de ajo was probably the inspiration for the original gazpacho. Traditionally, it was a mixture of chopped garlic, crumbled stale bread, olive oil, and water, the pantry staples of the poor. But it has evolved to have many regional variations. In Màlaga, cooks might use fish stock, and in Galicia, rye bread is used.
The addition of paprika earmarks this recipe as the Madrid version. Sometimes the eggs are beaten and then whisked into the soup. In every case, however, the garlicky creation is believed to be a surefire cure for hangovers.
6 tablespoons (3fl oz/90 ml) olive oil
12 cloves garlic
12 thin slices coarse country bread, crusts removed
2 teaspoons sweet paprika
6 cups (48fl oz/l.5 l) chicken stock or water
Salt and freshly ground pepper to taste
6 eggs
Chopped fresh flat-leaf (Italian) parsley
Preheat an oven to 350 degrees F (180 degrees C.).
In a large saucepan over medium heat, warm the oil. Add the garlic cloves and sauté until golden and fragrant, 3-4 minutes. Using a slotted spoon, remove and discard the garlic. Working in batches, add the bread to the garlic-flavored oil and sauté, turning as needed, until pale gold and crisp, 4-5 minutes. Using the slotted spoon, transfer the bread to 6 ovenproof individual bowls or cazuelas, placing 2 slices in each bowl. Put the bowls on a baking sheet. Add the paprika to the pan over medium heat, stir once, and then add the stock or water and bring to a boil. Season with salt and pepper.
Break 1 egg into each bowl and ladle the boiling stock or water over the eggs, dividing it evenly. Slip the baking sheet into the oven and bake until the egg whites have set up but the yolks are still runny, about 10 minutes.
Garnish each bowl with parsley and serve at once.
Tamales are a great Spanish food!!
Spanish foods?
http://www.xmission.com/~dderhak/recipes...
http://www.euroresidentes.org/Blogs/eati...
http://en.wikipedia.org/wiki/Spanish_foo...
http://www.tienda.com/
Ingredients (4-6 people):
600 grams rice (short grain)
Half a chicken in pieces
2 artichokes
2 medium-sized red peppers
2 mature tomatoes
Black pepper
Garlic
Parsley
A strand of saffron
Olive oil (one glass, about 1/4 litre)
1/2 lemon
A sprig eacho of rosemary and thyme
Salt
Steps:
1: Fry the chicken in some olive oil. Put the browned chicken pieces into a pan with 8 glasses of water, and bring to the boil. Leave simmering for half an hour.
2. Cut the artichokes and red pepper and fry them.
3: Fry the tomato and garlic in olive oil in the large paellera (special paella pan), then add the rice, stir for a minute and then add the chicken, chicken stock (there should be 6 glasses), artichokes, red peppers, the juice of half a lemon, black pepper, parsley, thyme, rosemary, the saffrón strands (grind them first. If you haven't got a grinder, use Colorante which you'll find in the spice and herbs racks in supermarkets) and salt.
4: Once all the ingredients are in the paella pan, turn the heat up to maximum and boil for about 10 minutes. Then lower the heat and leave to simmer for another 10 minutes. After 20 minutes, the liquid should have evaporated. Turn off the heat, and leave to stand for five minutes. If possible cover while it is standing (many Spaniards use paper to cover the pan).
Depends what spanish food you'd like: mexican, dominican, puerto rican....???
paella!
pousole (idk how to spell it)