Simple Spanish Recipies?!

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Try a tortilla. It's not like the Mexican tortilla, it uses eggs, cheese, onions, peppers, anything you want to add. I make mine with potato, onions, cheese and peppers
slice it like you would a pizza or in cubes.

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Here are a few easy tapas:

SAVORY

Patatas Bravas
(Crispy Potatoes with a Spicy Sauce)

2 lbs potatoes
olive oil for frying
salt
paprika (spicy or sweet)

for the sauce:
1 cup tomato sauce
1 tablespoon red wine vinegar
2 cloves garlic, finely chopped
1 teaspoons sweet Spanish paprika
1 teaspoons spicy Spanish paprika
3 tablespoons olive oil
salt to taste

While heating the oil (about 1 inch in the pan), peel and cut potatoes into smaller cubes. Add potatoes to the oil and cook until golden (about 15 mins). Remove from oil and place on a paper towel to drain. Sprinkle with a little salt and a dash of paprika. To make the sauce, heat the oil, add the garlic. Cook for one minute, then add the tomato sauce. Add vinegar and paprikas. Slowly simmer for 5 minutes. Add salt to taste and adjust spiciness, if desired. Pour some sauce over the hot potatoes and serve - or keep separate until ready to serve. SERVES 4.

SWEET

Arroz con Leche
(Sweet Rice Pudding)

4 cups of milk
1/2 cup of medium grain round rice
1/2 cup of sugar
1 TS of orange zest
1 TS of lemon zest
1 TS orange juice
1 TS lemon juice
1 TS rum (optional)
1 TS of ground cinnamon -- or -- 1 cinnamon stick
1/2 TS of ground nutmeg
1 TS vanilla
1 TB butter
1/2 TS of salt

TB=tabelspoon
TS=teaspoon

Add milk, rice, lemon and orange zest and juice, rum, cinnamon, nutmeg, and salt to a medium pot and slowly bring to a boil. Stir constantly to avoid the rice sticking to the bottom of the pan. After bringing to a slow boil, reduce to low-medium heat and slowly simmer while stirring occasionally until rice is nearly cooked (takes about 20 minutes). Now add sugar, vanilla and butter and simmer another 5-10 minutes while stirring occasionally. Let cool slightly and serve in small dishes (this dessert is very rich) or chill in the refrigerator for a couple hours for a dish that is more like a firm pudding. SERVES 4.

Have fun and bon appetit. :)

Gazpacho Andaluz:

4 C of premium store bought Tomato Juice **
1 bell or poblano pepper coarsely cubed
4 cloves gallic crushed
1 small rib of celery thinly sliced crosswise
1/2 cucumber seeded peeled and diced
2 sprigs of flat leafed parsley minced
3 scalions white portion and some of the green sliced

1/3 C olive oil
salt and pepper to taste.

Place all ingredients in blender accept olive oil. Blend on high for about 15 seconds then slowly pour in the oil in a thin stream with blender running. Chill and serve. You could serve in a bowl garnished with avacado, hard-boiled egg, diced cucumber, etc. or just do what i do drink it in a glass like juice. Remember to give it a shake before pouring as the oil will tend to rise to the surface after it's been setting.

** Traditionally vine ripened tomatos are used - literally ripened on the vine until they almost begin to ferment. Since it is impossible to find tomatoes like this in the store as they are picked when green, you'd be better of using a premium tomato juice that uses tomatoes picked from the vine at their peak of ripeness.

Spanish omelet - Easy to make and delicious.

Tacos with all kinds of toppings

Teenager

Paella