Does anyone know a quick Spanish dish that is not an omelet?!
Answers:
Marinated Olives:
2 cups large green/black Spanish olives
4 cloves garlic, finely minced
1 lemon, zest cut in strips
juice of above lemon
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 olive oil
Put the olives in a shallow bowl, add the lemon strips and herbs & garlic; season with salt and pepper!. Toss gently with your hands to combine!. Cover with olive oil and lemon juice, let marinate for 30 to 45 minutes!. Serve with bread and some Manchego cheese!.Www@FoodAQ@Com
2 cups large green/black Spanish olives
4 cloves garlic, finely minced
1 lemon, zest cut in strips
juice of above lemon
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 olive oil
Put the olives in a shallow bowl, add the lemon strips and herbs & garlic; season with salt and pepper!. Toss gently with your hands to combine!. Cover with olive oil and lemon juice, let marinate for 30 to 45 minutes!. Serve with bread and some Manchego cheese!.Www@FoodAQ@Com
Chips and salsa, Always easy!.Www@FoodAQ@Com
Gazpacho is a fast and easy cold Spanish soup
1 hothouse cucumber, halved and seeded, but not peeled
2 red bell peppers, cored and seeded
4 plum tomatoes
1 red onion
3 garlic cloves, minced
23 ounces tomato juice (3 cups)
1/4 cup white wine vinegar
1/4 cup good olive oil
1/2 tablespoon kosher salt
1 teaspoons freshly ground black pepper
Roughly chop the cucumbers, bell peppers, tomatoes, and red onions into 1-inch cubes!. Put each vegetable separately into a food processor fitted with a steel blade and pulse until it is coarsely chopped!. Do not overprocess!
After each vegetable is processed, combine them in a large bowl and add the garlic, tomato juice, vinegar, olive oil, salt, and pepper!. Mix well and chill before serving!. The longer gazpacho sits, the more the flavors develop!.
I hope that helps!Www@FoodAQ@Com
1 hothouse cucumber, halved and seeded, but not peeled
2 red bell peppers, cored and seeded
4 plum tomatoes
1 red onion
3 garlic cloves, minced
23 ounces tomato juice (3 cups)
1/4 cup white wine vinegar
1/4 cup good olive oil
1/2 tablespoon kosher salt
1 teaspoons freshly ground black pepper
Roughly chop the cucumbers, bell peppers, tomatoes, and red onions into 1-inch cubes!. Put each vegetable separately into a food processor fitted with a steel blade and pulse until it is coarsely chopped!. Do not overprocess!
After each vegetable is processed, combine them in a large bowl and add the garlic, tomato juice, vinegar, olive oil, salt, and pepper!. Mix well and chill before serving!. The longer gazpacho sits, the more the flavors develop!.
I hope that helps!Www@FoodAQ@Com
ChilaquilesWww@FoodAQ@Com
Spaniards are really into green salads garnished with hard boiled egg, canned tuna, and shrimp, and dressed with salt and pepper, oil and vinegar at the table!. They eat freshly-cooked french fries almost every day!. Grilled or sauteed seafood or meat is popular as a main dish!.Www@FoodAQ@Com