| 1 | Calimocho (Kalimotxo) | 5 m | | 1 1/4 liters cola-flavored carbonated beverage, 1 (750 milliliter) bottle red wine | * In a 1 gallon serving jar with a lid or in the 2 liter bottle from the cola, combine the cola and red wine. Put the lid on and gently rock the container to mix. Let rest for a few minutes before ser | .jpg) |
| 2 | Sangria! Sangria! | 10 m | 20 m | 1/2 cup brandy, 1/4 cup lemon juice, 1/3 cup frozen lemonade concentrate, 1/3 cup orange juice, 1 (750 milliliter) bottle dry red wine, 1/2 cup triple sec, 1 lemon, sliced into rounds, 1 orange, sliced into rounds, 1 lime, sliced into rounds, 1/4 cup white sugar (optional), 8 maraschino cherries, 2 cups carbonated water (optional) | * In a large pitcher or bowl, mix together the brandy, lemon juice, lemonade concentrate, orange juice, red wine, triple sec, and sugar. Float slices of lemon, orange and lime, and maraschino cherries in the mixture. Refrigerate overnight for best flavor. For a fizzy sangria, add club soda just before serving. | .jpg) |
| 3 | Authentic Paella Valenciana | 30 m | 1 h 30 m | 1 tablespoon olive oil, 1/2 (4 pound) whole chicken, cut into 6 pieces, 1/2 (2 pound) rabbit, cleaned and cut into pieces, 1 head garlic, cloves separated and peeled, 1 tomato, finely chopped, 1 (15.5 ounce) can butter beans, 1/2 (10 ounce) package frozen green peas, 1/2 (10 ounce) package frozen green beans, salt to taste, 1 teaspoon mild paprika, or to taste, 1 pinch saffron threads, dried thyme to taste (optional), dried rosemary to taste (optional), 4 cups uncooked white rice, or as needed | * Heat a paella pan over medium-high heat, and coat with olive oil. Add the chicken, rabbit and garlic cook and stir until nicely browned. Move the browned meat to the sides of the pan, and add the tomato, butter beans, peas, and green beans. Season with paprika, and mix well. * Fill the paella pan almost to the top with water, measuring the water as you put it in. This is to help you to determine how much rice to add, as paella pans come in different sizes. Bring to a boil. Simmer for about 1 hour to make a nice broth. * Season with a generous amount of salt, and just enough saffron to make a nice yellow color. Season with thyme and rosemary if desired. The goal is to make a rich tasting broth that will soak into the rice to make it delicious. Stir in half as much rice as the amount of water in the pan. Cover, reduce heat to low, and simmer until all of the liquid has been absorbed, about 20 minutes. | .jpg) |
| 4 | Spanish Potato Omelet | 15 m | 45 m | 1/2 cup olive oil, 1/2 pound potatoes, thinly sliced, salt and pepper to taste, 1 large onion, thinly sliced, 4 eggs, salt and pepper to taste, 2 tomatoes - peeled, seeded, and coarsely chopped, 2 green onions, chopped | * In a large frying pan or skillet, heat olive oil over medium-high heat. Sprinkle potatoes lightly with salt and pepper. Cook until golden brown and crisp. * Once the potatoes are golden, stir in the onions. Cook, stirring occasionally, until onions soften and begin to brown. * Meanwhile, beat eggs together with salt and pepper. Pour eggs into pan and stir gently to combine. Reduce heat to low and cook until eggs begin to brown on the bottom. * Loosen bottom of omelet with a spatula, invert a large plate over the pan, and carefully turn the omelet out onto it. Slide the omelet back into the pan with the uncooked side down. Cook until eggs are set. Garnish omelet with tomato and green onion and serve warm. | .jpg) |
| 5 | Pipirrana (Spanish Potato Salad) | 30 m | 20 m | 6 eggs, 6 potatoes, peeled and cubed, 1 green bell pepper, seeded and diced, 1 red bell pepper, seeded and diced, 1/2 onion, chopped, 1 large fresh tomato, chopped, 1 (6 ounce) can tuna, drained, 1/2 cup green olives with pimento or anchovy, halved, 1/4 cup extra virgin olive oil, 2 tablespoons distilled white vinegar, 1 teaspoon salt, or to taste | * Place egg in a saucepan, and cover with cold water. Bring water to a boil, and immediately remove from heat. Cover, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, and peel. Cut eggs into quarters, and set aside. * Meanwhile, bring a large pot of salted water to a boil. Add potatoes, and cook until tender but still firm, about 15 minutes. Drain, and transfer to a large bowl. * Toss potatoes with eggs, bell peppers, onion, tomato, tuna, green olives, olive oil, and vinegar. Season to taste with salt. Refrigerate, and serve cold | .jpg) |
| 6 | Spanish Tortilla | 10 m | 10 m | 1/4 cup olive oil, 2 potatoes, peeled, 4 slices bacon, 2 slices cooked ham, diced, 1/2 onion, thinly sliced, 1/2 red bell pepper, sliced, 4 eggs, 1/4 teaspoon Spanish seasoning | * Slice edges off of potatoes so that potatoes are roughly square thinly slice. Heat olive oil in medium skillet over medium heat. Add potatoes and lightly fry. Remove potatoes with a slotted spoon and set aside. * Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Remove bacon, crumble and set aside. Reserve 1 tablespoon bacon grease and cook ham, onion and red pepper. Remove from heat. * Beat together eggs and Spanish seasoning. Pour eggs into skillet with vegetables. Add bacon and potatoes. Cook over medium heat, without stirring until bottom begins to brown. Turn omelet over and allow both sides to brown. Serve warm. | .jpg) |
| 7 | Sara's Spanish Omelet | 10 m | 15 m | 2 teaspoons butter, 1 tablespoon diced green bell pepper, 2 tablespoons minced onion, 1 (8 ounce) can tomato sauce, 2 teaspoons white sugar, 1 teaspoon Worcestershire sauce, 1 pinch ground cayenne pepper, 8 eggs, 3 tablespoons milk, salt and pepper to taste | * In a skillet or frying pan, melt butter over medium heat. Add green pepper and onion saute until tender. Stir in tomato sauce, sugar, Worcestershire sauce and cayenne pepper. Simmer until sauce has thickened, about 10 minutes. * While sauce is cooking, beat together eggs and milk. Heat a lightly oiled 6 inch skillet over medium heat. Cook four small omelets, one at time, in the skillet. Season each with salt and pepper and keep them warm while the others are cooked. Serve warm with sauce spooned over each omelet. | .jpg) |
| 8 | Avocado and Tuna Tapas | 20 m | | 1 (12 ounce) can solid white tuna packed in water, drained, 1 tablespoon mayonnaise, 3 green onions, thinly sliced, plus additional for garnish, 1/2 red bell pepper, chopped, 1 dash balsamic vinegar, black pepper to taste, 1 pinch garlic salt, or to taste, 2 ripe avocados, halved and pitted | * Stir together tuna, mayonnaise, green onions, red pepper, and balsamic vinegar in a bowl. Season with pepper and garlic salt, then pack the avocado halves with the tuna mixture. Garnish with reserved green onions and a dash of black pepper before serving. | .jpg) |
| 9 | Spanish Cod | 20 m | 15 m | 1 tablespoon butter, 1 tablespoon olive oil, 1/4 cup finely chopped onion, 2 tablespoons chopped fresh garlic, 1 cup tomato sauce, 15 cherry tomatoes, halved, 1/2 cup chopped green olives, 1/4 cup deli marinated Italian vegetable salad, drained and coarsely chopped, 1 dash black pepper, 1 dash cayenne pepper, 1 dash paprika, 6 (4 ounce) fillets cod fillets | * Heat butter and olive oil in a large skillet over medium heat. Cook and stir onions and garlic until onions are slightly tender, being careful not to burn the garlic. Add tomato sauce and cherry tomatoes, and bring to a simmer. Stir in green olives and marinated vegetables, and season with black pepper, cayenne pepper, and paprika. Cook fillets in sauce over medium heat for 5 to 8 minutes, or until easily flaked with a fork. Serve immediately. | .jpg) |
| 10 | Classic Spanish Sangria | 10 m | | 1 lemon, 1 lime, 1 orange, 1 1/2 cups rum, 1/2 cup white sugar, 1 (750 milliliter) bottle dry red wine, 1 cup orange juice | * Have the fruit, rum, wine, and orange juice well chilled. Slice the lemon, lime and orange into thin rounds and place in a large glass pitcher. Pour in the rum and sugar. Chill in refrigerator for 2 hours to develop the flavors. * When ready to serve, crush the fruit lightly with a wooden spoon and stir in the wine and orange juice. Adjust sweetness to taste. | .jpg) |
| 11 | Spanish Flan | 20 m | 1 h | 1 cup white sugar, 3 eggs, 1 (14 ounce) can sweetened condensed milk, 1 (12 fluid ounce) can evaporated milk, 1 tablespoon vanilla extract | * Preheat oven to 350 degrees F (175 degrees C). * In a medium saucepan over medium-low heat, melt sugar until liquefied and golden in color. Carefully pour hot syrup into a 9 inch round glass baking dish, turning the dish to evenly coat the bottom and sides. Set aside. * In a large bowl, beat eggs. Beat in condensed milk, evaporated milk and vanilla until smooth. Pour egg mixture into baking dish. Cover with aluminum foil. * Bake in preheated oven 60 minutes. Let cool completely. * To serve, carefully invert on serving plate with edges when completely cool. | .jpg) |
| 12 | White Peach Sangria | 10 m | | 1 (750 milliliter) bottle dry white wine, 3/4 cup peach flavored vodka, 6 tablespoons frozen lemonade concentrate, thawed, 1/4 cup white sugar, 1 pound white peaches, pitted and sliced, 3/4 cup seedless red grapes, halved, 3/4 cup seedless green grapes, halved | * In a large pitcher, combine dry white wine, peach vodka, lemonade concentrate and sugar. Stir until sugar is dissolved. Add sliced peaches, red and green grapes. * Refrigerate sangria until well chilled, at least 2 hours, or overnight to blend flavors. Serve over ice, and use a slotted spoon to include sliced peaches and grapes with each serving. | .jpg) |
| 13 | Easy Paella | 30 m | 30 m | 2 tablespoons olive oil, 1 tablespoon paprika, 2 teaspoons dried oregano, salt and black pepper to taste, 2 pounds skinless, boneless chicken breasts, cut into 2 inch pieces, 2 tablespoons olive oil, divided, 3 cloves garlic, crushed, 1 teaspoon crushed red pepper flakes, 2 cups uncooked short-grain white rice, 1 pinch saffron threads, 1 bay leaf, 1/2 bunch Italian flat leaf parsley, chopped, 1 quart chicken stock, 2 lemons, zested, 2 tablespoons olive oil, 1 Spanish onion, chopped, 1 red bell pepper, coarsely chopped, 1 pound chorizo sausage, casings removed and crumbled, 1 pound shrimp, peeled and deveined | * In a medium bowl, mix together 2 tablespoons olive oil, paprika, oregano, and salt and pepper. Stir in chicken pieces to coat. Cover, and refrigerate. * Heat 2 tablespoons olive oil in a large skillet or paella pan over medium heat. Stir in garlic, red pepper flakes, and rice. Cook, stirring, to coat rice with oil, about 3 minutes. Stir in saffron threads, bay leaf, parsley, chicken stock, and lemon zest. Bring to a boil, cover, and reduce heat to medium low. Simmer 20 minutes. * Meanwhile, heat 2 tablespoons olive oil in a separate skillet over medium heat. Stir in marinated chicken and onion cook 5 minutes. Stir in bell pepper and sausage cook 5 minutes. Stir in shrimp cook, turning the shrimp, until both sides are pink. * Spread rice mixture onto a serving tray. Top with meat and seafood mixture. | .jpg) |
| 14 | Empanadas | | | 1/2 cup butter, softened, 1 (3 ounce) package cream cheese, 1 cup sifted all-purpose flour, 1 cup fruit preserves, 1/3 cup white sugar, 1 teaspoon ground cinnamon | * DAY BEFORE: Cream butter and cream cheese together until smoothly blended. Beat in the flour. Shape dough into a smooth ball, wrap in foil or cling wrap, and refrigerate overnight or up to a week. * AT BAKING TIME: Remove dough from refrigerator 30 minutes before using. Start heating oven to 375 degrees F (190 degrees C). * Roll chilled dough thin. Cut with 3 or 4 inch round cookie cutter. Place small spoonful of jam in center of each round, moisten edges with water. * Fold round over and press edges together. Bake on ungreased cookie sheet 15 to 20 minutes. Immediately roll in sugar mixed with cinnamon (traditional) OR in confectioners' sugar if preferred. | .jpg) |
| 15 | Espinacas con Garbanzos (Spinach with Garbanzo Beans) | 15 m | 10 m | 1 tablespoon extra-virgin olive oil, 4 cloves garlic, minced, 1/2 onion, diced, 1 (10 ounce) box frozen chopped spinach, thawed and drained well, 1 (12 ounce) can garbanzo beans, drained, 1/2 teaspoon cumin, 1/2 teaspoon salt | * Heat the olive oil in a skillet over medium-low heat. Cook the garlic and onion in the oil until translucent, about 5 minutes. Stir in the spinach, garbanzo beans, cumin, and salt. Use your stirring spoon to lightly mash the beans as the mixture cooks. Allow to cook until thoroughly heated. | .jpg) |
| 16 | Gazpacho | 20 m | | 4 cups tomato juice, 1 onion, minced, 1 green bell pepper, minced, 1 cucumber, chopped, 2 cups chopped tomatoes, 2 green onions, chopped, 1 clove garlic, minced, 3 tablespoons fresh lemon juice, 2 tablespoons red wine vinegar, 1 teaspoon dried tarragon, 1 teaspoon dried basil, 1/4 cup chopped fresh parsley, 1 teaspoon white sugar, salt and pepper to taste | * In a blender or food processor, combine tomato juice, onion, bell pepper, cucumber, tomatoes, green onions, garlic, lemon juice, red wine vinegar, tarragon, basil, parsley, sugar, salt, and pepper. Blend until well-combined but still slightly chunky. Chill at least 2 hours before serving. | .jpg) |
| 17 | Fried Empanadas | 1 h | 20 m | 4 1/2 cups all-purpose flour, 1 1/2 teaspoons salt, 1/2 cup shortening, 1 1/4 cups water, or as needed, 2 tablespoons olive oil, 1 small onion, chopped, 1 1/2 pounds ground beef, 1 pinch salt, 2 tablespoons paprika, 1 tablespoon cumin, 1/2 teaspoon ground black pepper, 1/2 cup raisins, 1 tablespoon white vinegar, 2 hard-cooked eggs, peeled and chopped, 1 quart oil for frying, or as needed | * In a medium bowl, stir together the flour and salt. Cut in shortening using a pastry blender, or pinching into small pieces using your fingers, until the mixture resembles coarse crumbs. Use a fork to stir in water a few tablespoons at a time, until the mixture forms a ball. Pat into a ball, and flatten slightly. Wrap in plastic wrap and refrigerate for 1 hour. * Heat the oil in a large skillet over medium heat. Add the onion and cook until tender. Crumble in the beef, and season with salt, paprika, cumin and black pepper. Cook, stirring frequently, until beef is browned. Drain excess grease, and stir in the raisins and vinegar. Refrigerate until chilled, then stir in the hard-cooked eggs. * Form the dough into 2 inch balls. On a floured surface, roll each ball out into a thin circle. Spoon some of the meat mixture onto the center, then fold into half-moon shapes. Seal edges by pressing with your fingers. * Heat oil in a deep-fryer to 365 degrees F (180 degrees C). Place one or two pies into the fryer at a time. Cook for about 5 minutes, turning once to brown on both sides. Drain on paper towels, and serve hot. | .jpg) |
| 18 | Paella I | 45 m | 45 m | 4 tablespoons olive oil, 1 onion, chopped, 2 cloves garlic, minced, 1 red bell pepper, chopped, 4 ounces Spanish chorizo (cured spiced pork sausage), casing discarded and sausage cut into 1/4-inch dice, 2 skinless, boneless chicken breast halves - cut into 1 inch cubes, 1 (12 ounce) package uncooked Arborio rice, 5 cups chicken broth, 1/2 cup white wine, 1 sprig fresh thyme, 1 pinch saffron, salt to taste, ground black pepper to taste, 2 squid, cleaned and cut into 1 inch pieces, 2 tomatoes, seeded and chopped, 1/2 cup frozen green peas, 12 large shrimp, peeled and deveined, 1 pound mussels, cleaned and debearded, 1/4 cup chopped Italian flat leaf parsley, 8 slices lemon, for garnish | * Heat olive oil in paella pan over medium heat. Add onion, garlic and pepper cook and stir for a few minutes. Add chorizo sausage, diced chicken, and rice cook for 2 to 3 minutes. Stir in 3 1/2 cups stock, wine, thyme leaves, and saffron. Season with salt and pepper. Bring to the boil, and simmer for 15 minutes stir occasionally. * Taste the rice, and check to see if it is cooked. If the rice is uncooked, stir in 1/2 cup more stock. Continue cooking, stirring occasionally. Stir in additional stock if necessary: use up to 2 cups additional stock, 5 cups total. Cook until rice is done. * Stir in squid, tomatoes, and peas. Cook for 2 minutes. Arrange prawns and mussels on top. Cover with foil, and leave for 3 to 5 minutes. * Remove the foil, and scatter parsley over the food. Serve in paella pan, garnished with lemon wedges. | .jpg) |
| 19 | Flan II | 10 m | 1 h | 1/2 cup white sugar, 2 cups milk, 2 eggs, beaten, 2 egg yolks, beaten, 3/8 cup white sugar | * Preheat oven to 350 degrees F (175 degrees C). * In a heavy bottomed saucepan over medium heat, melt 1/2 cup sugar until golden. Carefully pour hot sugar evenly into four oven-proof ramekins or custard cups, tilting cups to coat bottoms evenly. * In another saucepan, bring milk just to boiling over medium heat. Stir hot milk, a little at a time, into beaten eggs and egg yolks, until well combined. Stir in sugar. Pour milk mixture evenly into ramekins. * Line a roasting pan with a damp kitchen towel. Place ramekins on towel, inside roasting pan, and place roasting pan on oven rack. Fill roasting pan with boiling water to reach halfway up the sides of the ramekins. * Bake in preheated oven 40 minutes, until set. Let cool, invert and serve. | .jpg) |
| 20 | Viva Madrid Spanish Chicken | 15 m | 20 m | 3 tablespoons olive oil, divided, 4 skinless, boneless chicken breast halves - pounded thin, 1/2 cup all-purpose flour, 6 slices bacon, chopped, 2 onions, chopped, 4 cloves garlic, minced, 6 dates, pitted and chopped, 2 cups chicken stock, 2 teaspoons chili powder, 1 teaspoon garlic powder, salt and pepper to taste, dried thyme to taste | * Heat the olive oil in a skillet over medium heat. Dredge chicken in flour to evenly coat. Brown chicken in the skillet about 2 minutes on each side. * Set aside chicken, and heat remaining olive oil in the skillet. Mix in bacon, onions, and garlic, and cook until onions are tender and bacon is evenly brown. Mix in dates. Pour in the chicken stock, and bring to a boil. Reduce heat to low, and simmer 10 minutes. * Return chicken to skillet. Season with chili powder, garlic powder, salt, pepper, and thyme. Cover, and continue cooking 15 minutes over low heat, or until chicken juices run clear. | .jpg) |
| 21 | Sangria by the Pros | 20 m | | 1 orange, 1 lemon, 1 lime, 1 medium all purpose apples, pared, cored and sliced, 1 cup pitted cherries, 1 cup fresh pineapple chunks, 3/4 cup brandy, 1 (750 milliliter) bottle dry red wine, 1 (12 ounce) can lemon-lime soda to taste, 1 cup orange juice to taste | * Slice the orange, lemon, and lime into thin rounds. Place the citrus in a pitcher with the apples, cherries, and pineapple. Pour in the brandy and refrigerate for 2 hours of more. Chill the bottle of red wine, lemon-lime soda, and orange juice at the same time. * Gently crush the fruits with a spoon, then stir in the red wine, lemon-lime soda, and orange juice. Add additional brandy or orange juice to taste. | .jpg) |
| 22 | Chicken Costa Brava | | | 1 (20 ounce) can pineapple chunks, 10 skinless, boneless chicken breast halves, 1 tablespoon vegetable oil, 1 teaspoon ground cumin, 1 teaspoon ground cinnamon, 2 cloves garlic, minced, 1 onions, quartered, 1 (14.5 ounce) can stewed tomatoes, 2 cups black olives, 1/2 cup salsa, 2 tablespoons cornstarch, 2 tablespoons water, 1 red bell pepper, thinly sliced, salt to taste | * Drain pineapple, reserving juice. Sprinkle with salt. * In a large frying pan, brown chicken in oil. Combine cumin and cinnamon, and sprinkle over chicken. Add garlic and onion cook until onion is soft. Add reserved pineapple juice, tomatoes, olives, and salsa. Cover, and simmer 25 minutes. * Mix cornstarch with water stir into pan juices. Add bell pepper, and simmer until sauce boils and thickens. Stir in pineapple chunks, and heat through. | .jpg) |
| 23 | Gazpacho II | 30 m | | 2 Roma (plum) tomatoes, quartered, 1 large cucumber, peeled and halved, 1 onion, peeled and halved, 1 cup green bell pepper, diced, 1 (4 ounce) jar diced pimento peppers, drained, 2 (12 fluid ounce) cans tomato juice, 1/3 cup olive oil, 1/3 cup red wine vinegar, 1/4 teaspoon hot pepper sauce, 1 1/2 teaspoons salt, 1/8 teaspoon ground black pepper, 2 cloves garlic, minced, 1/2 cup croutons, 1/4 cup chopped fresh chives | * In a blender combine one tomato, half the cucumber, half the onion, a green bell pepper quarter, the pimento and 1/2 cup tomato juice. Blend at high speed for 30 seconds to puree the vegetables. * In a large bowl mix the pureed vegetables with remaining tomato juice, 1/4 cup olive oil, vinegar, hot pepper sauce, salt and ground black pepper. Cover mixture and refrigerate until it is well chilled (about 2 hours). * Meanwhile saute the croutons in oil and add the garlic transfer to a small bowl. * Place remaining chopped tomato, cucumber, onion and green bell pepper in separate bowls. Serve soup in chilled bowls, garnish with chives, and serve chopped vegetables and croutons as accompaniments. | .jpg) |
| 24 | Mango Gazpacho | | | 2 cups 1/4-inch-diced fresh mangoes, 2 cups orange juice, 2 tablespoons extra-virgin olive oil, 1 seedless cucumber, cut into 1/4-inch dice, 1 small red bell pepper, seeded and cut into 1/4-inch dice, 1 small onion, cut into 1/4-inch dice, 2 medium garlic cloves, minced, 1 small jalapeno pepper, seeded and minced (optional), 3 tablespoons fresh lime juice, 2 tablespoons chopped fresh parsley, basil or cilantro, Salt and freshly ground black pepper | * Process mangoes, orange juice and oil in a blender or food processor until pureed. Transfer to a medium bowl, along with remaining ingredients. Season with salt and pepper to taste. Refrigerate until ready to serve. (Can be made several hours before serving.) | .jpg) |
| 25 | Chef John's Chicken and Rice | 15 m | 45 m | 1 whole chicken, cut into serving pieces, salt and freshly ground black pepper to taste, 3 tablespoons olive oil, divided, 1/2 cup water, 1 onion, diced, 1/3 cup sliced green olives, 4 cloves garlic, thinly sliced, 2 tablespoons smoked paprika, 2 tablespoons capers, 1 tablespoon ground cumin, 1 teaspoon dried oregano, 1/4 teaspoon cayenne pepper, 1 red bell pepper, diced, 1 green bell pepper, diced, 2 teaspoons white sugar, 2 teaspoons kosher salt, 1/4 cup tomato paste, 2 cups long grain white rice, 4 cups chicken broth | * Preheat oven to 350 degrees F (175 degrees C). * Season chicken pieces all over with salt and black pepper. * Heat 2 tablespoons oil in a large skillet over high heat. Cook chicken in hot oil until browned, 4 to 6 minutes per side. Pour water over chicken into the skillet and remove from heat. * Heat 1 tablespoon olive oil in a large, heavy pot or Dutch oven over medium heat. Cook and stir onion in hot oil until slightly translucent and softened, about 5 minutes. Add olives, garlic, paprika, capers, cumin, oregano, and cayenne pepper cook and stir until fragrant, about 1 minute. * Stir red bell pepper, green bell pepper, sugar, and kosher salt into the onion mixture cook and stir until mixture is just combined. Add tomato paste cook and stir until tomato paste is just toasted, about 1 minute. * Pour rice into onion mixture and stir until rice is completely coated in onion mixture. Add chicken broth stir. Place chicken pieces on top of rice, pressing down lightly until each piece is almost completely immersed in the broth. Pour any accumulated juices from the skillet into the pot. Bring mixture to a simmer and cover the pot with an oven-proof lid. * Bake in the preheated oven until chicken no longer pink at the bone and rice is soft, about 30 minutes. An instant-read thermometer inserted into the chicken near the bone should read 165 degrees F (74 degrees C). | .jpg) |
| 26 | Spanish-Style Chicken and Sausage | 30 m | 25 m | 1 tablespoon olive oil, 1/2 pound sweet Italian sausage, sliced, 1 (8 ounce) boneless, skinless chicken breast, cubed, 1 medium onion, chopped, 1 medium green bell pepper, chopped, 2 cubes chicken bouillon, 1 2/3 cups hot water, 1/2 teaspoon salt, 1/2 teaspoon ground thyme, 1/4 teaspoon garlic powder, 1 cup frozen green peas, 1 1/2 cups instant rice, 2 medium tomatoes, diced | * Heat oil in a large skillet over medium heat. Stir in sausage, and brown well, about 5 minutes. Remove, and drain fat. Stir chicken, onion, and green pepper into skillet, and cook 5 minutes. * Meanwhile, in a small bowl, stir bouillon cubes into hot water to dissolve. Stir in salt, thyme, and garlic powder. Pour into skillet. * Stir peas into skillet, and bring to a boil. Cover, reduce heat to medium low, and simmer about 5 minutes. Stir in rice and tomatoes cover, remove from heat, and let stand 5 minutes. | .jpg) |
| 27 | Conchi's Sangria | 10 m | | 4 (750 milliliter) bottles red wine, 1 1/4 cups white sugar, 2 Granny Smith apples - peeled, cored and sliced, 4 sliced fresh peaches, 2 bananas, peeled and sliced, 2 cinnamon sticks, crushed, 3 liters lemon-lime flavored carbonated beverage | * In a large pitcher, combine red wine, sugar, apples, peaches, bananas and cinnamon sticks. Refrigerate for 6 hours or overnight. * When you're ready to serve, stir in the lemon-lime soda. | .jpg) |
| 28 | Pasta de Sardine | 10 m | 15 m | 8 ounces dry fettuccine pasta, 2 tablespoons olive oil, 1 medium yellow onion, chopped, 3 cloves garlic, crushed, 1 lemon, juiced, 1 (3.75 ounce) can sardines in tomato sauce, 1 pinch red pepper flakes, or to taste, 1/4 cup freshly grated Parmesan cheese | * Bring a large pot of lightly salted water to a boil. Add pasta, and cook for about 8 minutes, or until almost tender. * While the pasta is cooking, heat olive oil in a skillet over medium heat. Add the onion, and cook for a few minutes until soft, then add the garlic, and cook until fragrant. Stir in the sardines with their sauce. When the sardines heat through, reduce heat to low, and simmer until the pasta is ready. * When the pasta is almost done, drain, and add it to the sardine sauce. Stir, cover, and turn the heat off. Let stand for a few minutes to absorb the flavors of the sauce. Squeeze juice from the lemon over the pasta. Divide onto serving plates, and top with red pepper flakes and grated Parmesan cheese. | .jpg) |
| 29 | Dill Gazpacho | 25 m | | 6 medium ripe tomatoes, finely chopped, 2 cucumbers, peeled and finely chopped, 1 onion, finely chopped, 1 green bell pepper, finely chopped, jalapeno pepper, seeded and minced, 1 large lemon, juiced, 1 tablespoon balsamic vinegar, 2 teaspoons olive oil, 1 teaspoon kosher salt, 1/2 teaspoon ground black pepper, 1/4 cup chopped fresh dill | * In a large bowl, stir together tomatoes, cucumber, onion, bell pepper, and jalapeno pepper. Season with lemon juice, balsamic vinegar, olive oil, salt and pepper. * In a blender or food processor, puree half of the mixture until smooth. Return to bowl, stir in dill and mix well. Cover and chill for at least one hour before serving. | .jpg) |
| 30 | Gazpacho I | 25 m | | 1 3/4 pounds ripe tomatoes, 1 large cucumber, chopped, 1 green bell pepper, chopped, 2 cloves crushed garlic, 1 tablespoon finely chopped black olives, 1/3 cup white wine vinegar, 1/4 cup olive oil, 1 tablespoon tomato paste, 2 1/2 cups water, 1 small onion, chopped, 1 green bell peppers, diced, 2 green onions, thinly sliced, 1 large cucumber, chopped, 2 hard-cooked eggs, chopped | * Score a cross in the base of each tomato. Cover with boiling water for 1 minute, plunge into cold water, drain and peel away the skin. Chop the flesh so finely that it is almost a puree. * Mix together the tomatoes, 1 of the chopped cucumbers, 1 of the chopped green pepper, garlic, olives, vinegar, oil and tomato paste, and season to taste. Cover and refrigerate for 2 to 3 hours. * Use 2 to 3 cups of chilled water to thin the soup to your taste. Serve chilled with the chopped onion, green pepper, scallions, cucumber, boiled egg, herbs and croutons served separately for diners to add to their own bowls. * To Make Garlic Herb Croutons: Preheat the oven to 350 degrees F (175 degrees C). Cut two 1/2 thick slices from a loaf of bread (your choice). Remove the crusts and cut each bread slice into 16 cubes. In a bowl, mix together 3 tablespoons olive oil, 2 crushed cloves garlic, 1 tablespoon chopped fresh oregano, 2 tablespoons chopped fresh thyme, 1tablespoon chopped fresh rosemary and a pinch of chili flakes. Add the bread cubes to the herbed oil and toss until all the oil has been absorbed. Lay the bread cubes in a single layer on a baking tray and bake in the oven for 10 to 12 minutes, or until the croutons are golden brown. Turn once during baking. | .jpg) |