Looking for spanish ingredients????

If you live in Seattle you are in luck!!! The Spanish Table carries most spanish ingredients you will need. They are definitley over-priced but this is a good place to find rare ingredients. They are located close to the Pike's Place Market. Their address is The Spanish Table
1427 Western Ave
Seattle, WA 98101
206.682.2827
Here is their URL: http://www.spanishtable.com/

Currently I am working on finding all the different stores that sell spanish ingredients nation-wide if this is something you are interested in come back to visit.

Well, the San Fermines are over :(, I guess all good things have to come to an end. To lift up your spirits I will post a new recipe for tortilla de patata. Tortilla de Patata is traditionally enjoyed as a tapa or a lunch dish, the round Spanish egg dish known as a tortilla resembles an Italian frittata. The tortilla is served at room temperature, so it’s ideal for entertaining because you can cook it in advance. This recipe is excellent, please keep in mind that you can use either red or green peppers.

Potato and Roasted Bell Pepper Tortilla

3 Tbs. olive oil
1 red onion, thinly sliced
3 tsp. salt
3/4 lb. Yukon Gold potatoes, cut into julienne 1/4 inch thick
6 eggs
1 cup grated dry jack or Manchego cheese
1/2 tsp. freshly ground five pepper blend
2 roasted red bell peppers, peeled, seeded and cut into strips
1/4 inch wide

Instructions
In a 10-inch nonstick fry pan over medium heat, warm 1 Tbs. of the olive oil. Add the onion and 1 tsp. of the salt and cook, stirring occasionally, until soft, 5 to 6 minutes. Transfer to a small plate. Return the pan to medium heat and warm 1 Tbs. of the oil. Add half of the potatoes and 1/2 tsp. of the salt and stir to coat the potatoes evenly. Cover and cook for 2 minutes. Stir again, cover and cook until the potatoes are soft and golden brown, 2 to 3 minutes more. Transfer to a separate plate. Repeat with the remaining 1 Tbs. oil, potatoes and 1/2 tsp. of the salt. Wipe out the pan with a damp paper towel and set aside. In a large bowl, whisk together the eggs, cheese, the remaining 1 tsp. salt and the pepper blend. Add the onion, potatoes and bell peppers and stir to evenly distribute the ingredients. Set the fry pan over medium heat, pour in the egg mixture and partially cover the pan. Cook for 6 to 8 minutes. Shake the pan gently to loosen the tortilla. Invert a large plate on top of the pan and invert the pan and plate together. Lift off the pan, letting the tortilla fall onto the plate; be careful as some uncooked egg may spill out. Slide the tortilla, cooked side facing up, back into the pan and cook, uncovered, for 5 minutes. Flip the tortilla out onto another plate and let cool to room temperature. Serve cut into slices. Serves 6-8
I hope you enjoy it!!!

I tried a new Spanish restaurant this weekend and it was phenomenal. You have to try it out.
All the tapas are excellent, especially baby chorizo sausages, squid simmered in their own ink, prawns sauteed with garlic and white wine, and roasted piquillo peppers stuffed with salt cod and potatoes. Soups, salads and sandwiches should not be ignored. Messier, Jimenez's wife, prepares desserts, and her chocolate-crusted lemon tart, delicate ginger-flavored flan and chocolate bread pudding (truly memorable) prove she's as masterful in her sphere as Jimenez is in his. The address of this restraunt is 2701 E Madison StSeattle, WA 98112-4761 (206) 320-9771. If you go let me know what you think :)

Need a drink to compliment your hot summer evening?
Sangria is very refreshing and combines with most foods. Since we are in San Fermines times you must have this recipe. This is one of the most common drinks during the festivities. In addition to Sangria a lot of people drink Calimoch, which is a mixture of coca cola and wine. However for those of you with a finer pallet I recommend the following recipe.

Sangria

Ingredients
Sip this sangria slowly to beat the heat of a summer afternoon.
1 bottle (750ml) fruity,
dry red wine
1/4 cup brandy
2 Tbs. sugar
2 lemons,
thinly sliced2 oranges,
thinly sliced3 cups sparkling water
Ice cubes as needed

Preparation
In a large pitcher, combine the wine, brandy, sugar, lemons and oranges and stir until the sugar is dissolved. Add the sparkling water and stir to blend. Fill 4 glasses with ice and pour the sangria into the glasses. Serve immediately. Serves 4.

Ready for a summer treat? Try a cold soup

During its long, arid summers, Andalucía cools itself down with chilled gazpacho, a hearty and pungent soup that has gained fame throughout the world for its amazing thirst-quenching quality. Often described as a liquid salad, gazpacho descends from ancient Roman concoction based on a combination of stale bread, garlic, olive oil, salt, and vinegar. As Romans labored to build roads and aqueducts across Spain in the scorching heat, this creamy soup replenished them with the necessary salt and vitamins lost through physical exertion. Later, shepherds and farmers added vegetables to make it more hearty and satisfying.
Because tomatoes and bell peppers were not indigenous to Spain, these ingredients were not added to the soup until after Spain's discovery of the New World. Since that time, gazpacho has remained relatively unchanged - an unpretentious soup designed to quench the thirst evoked by the unrelenting Spanish sun.
Ingredients
7 tablespoons of oil
2 tablespoons of vinegar
1 1/2 tablespoon of water
Cumin (optional)
2 tomatoes
1/2 onion
1 green pepper
salt to taste
Preparation
In a big mortar mash the cumin, the garlic and the soaked bread, in a plastic bowl mix the chopped onion, the chopped tomato, chopped green pepper the oil, the vinegar, the salt and the contents of the mortar, mash it with the mixer and add very cold water to mix everything. Add salt and strain it. Keep it in the fridge until served.
Serve with the tomato, the cucumber, the pepper and the toasted bread cut to dices.
I hope you find this recipe refreshing.

San Fermines (Running of the Bulls)
So what’s the big deal? Well, how would you like to run in front of ten not-too-happy bulls down a street with people yelling at you, and with barricades on your right and left? CHEAP THRILLS! I don’t think SO! And yet people from al over the world come to join the San Fermines, also known as the Running of the Bulls. At the San Fermines, people know how to go to extremes. And yet this is one of the most internationally celebrated festivities that we have in Spain, thanks to Ernest Hemingway.
This week of complete party begins each year on the 7th of July, when the mayor of Pamplona lets go of a rocket, known as the Chupinazo. It is tradition that you tie a red bandanna on you neck (how do you think we get the bulls running after you?)., and LET THE PARTY BEGIN!!
This holiday has its roots in both worlds, the religious since San Fermin is the Patron Saint of Navarra, and in pagan traditions which celebrate the bulls. The streets become flooded with calvaçades with charades of giants, charangas (music bands that move around town), and add to this all of the restaurants and bars are open for the whole week. Can the body take this? It seems impossible, but it is actually plausible, in fact, it is done every year. Believe me that once you try it, you’ll want to come back. :)

Crema Catalana

Crema catalana's orgin come from Catalunya located in the northeastern part of Spain. Crema catalana is traditionally cooked on the stovetop and thickened with cornstarch. Our delicate version of this custard is baked in cazuelas or ramekins set in a water bath. Or you can use a shallow 10.5-oz. baking or gratin dish.
Ingredients
2 1/2 cups heavy cream
1 cinnamon stickGrated zest of
1/2 lemon
1/3 cup plus 8 tsp. sugar
5 egg yolks
1 tsp. vanilla extract
Directions
Preheat an oven to 300ºF. Have a pot of boiling water ready. Line a shallow baking pan with a kitchen towel. In a saucepan over medium-low heat, warm the cream, cinnamon stick, lemon zest and the 1/3 cup sugar, stirring often, until the sugar dissolves, 4 to 5 minutes. Set aside to steep and cool slightly, 10 to 15 minutes. In a bowl, whisk together the egg yolks and vanilla until blended. Strain the cream mixture through a fine-mesh sieve set over a clean bowl, then whisk into the yolk mixture. Divide the custard among four 10-oz. cazuelas or ramekins. Set them in the baking pan and add boiling water to fill the pan halfway up the sides of the cazuelas.Cover the pan loosely with aluminum foil and bake until the custards are just set, 30 to 35 minutes. Transfer the cazuelas to a wire rack and let cool to room temperature, then cover and refrigerate until well chilled, 3 to 4 hours. Just before serving, sprinkle 2 tsp. sugar evenly over each custard. Using a culinary torch, melt the sugar according to the manufacturer's instructions until golden. Serve immediately. Serves 4.
Let me know what you think...

Green Olive and Manchego Puffs
Now that you have tried my favorite paella recipe. I am going to post a recipe for an appetizer. This recipe shows Spaniards affinity for sausages, and they make many different kinds. But the most popular type is undoubtedly chorizo, made from pork that is heavily spiced with cumin, garlic and paprika. The last is what gives the sausage its deep red color. In this recipe, chorizo is combined with green olives in crisp deep-fried fritters. Manchego cheese, a hard, ivory to pale gold sheep's milk cheese from La Mancha, is available at most fine cheese shops like Whole Foods or QFC.
Ingredients
1 cup all-purpose flour
1/4 tsp. red pepper flakes
3 eggs3/4 cup beer, at room temperature
2 Tbs. olive oil1/2 tsp.
salt
Pinch of freshly ground black pepper
Peanut or corn oil for deep-frying
10 oz. chorizo sausages,
casings removed
1/2 cup grated manchego or Parmigiano-
Reggiano cheese
1/3 cup Spanish brine-cured green olives,
3 Tbs. chopped fresh flat-leaf parsley
Directions
Sift the flour into a bowl. Add the red pepper flakes and stir to mix well. Make a well in the center. Separate the eggs, placing the yolks in a small bowl and the whites in a medium bowl. Beat the yolks with a fork just until blended and pour into the well in the flour. Add the beer, olive oil, salt and black pepper. Using a spoon, mix well, but do not overmix or the batter will get stringy. Cover and let stand at room temperature for 1 hour.In a deep, heavy saucepan, pour in oil to a depth of 2 inches and heat to 375°F on a deep-frying thermometer.While the oil is heating, place the chorizo in a fry pan over medium heat and break it up with a wooden spoon. Cook, stirring occasionally, until heated through, 3 to 4 minutes. At the same time, using an electric mixer, beat the egg whites until stiff peaks form.Fold the egg whites, chorizo, cheese, olives and parsley into the batter. Working in batches, drop the batter by heaping tablespoonfuls into the hot oil; do not crowd the pan. Fry, turning occasionally, until golden, 2 to 3 minutes. Using a slotted spoon, transfer puffs to paper towels to drain. Keep warm.Arrange the puffs on a warmed platter and serve immediately. Makes about 30 puffs; serves 6
I hope you enjoy this :)

I will begin by posting my favorite spanish recipe for spanish paella. This is a recipe which was retrieved while visiting the city of Valencia in Spain. As you may know spanish paella is a dish which can vary depending on the region of Spain it is made in. I hope you enjoy this spanish recipe.


Paella a la Valenciana
Paella takes its name from the two-handled shallow pan, called a paellera, in which it is customarily cooked. The dish originated in Valencia, Spain, where it is typically made with a medium-grain rice, rabbit or chicken, tomatoes, beans and often snails.
Ingredients
1 rounded cup dried large white beans
1/2 cup olive oil, plus more as needed
1 chicken or rabbit, about 3 lb., cut into 8 serving pieces
Salt and freshly ground pepper,
to taste1 large yellow onion
chopped2 garlic cloves
minced1/2 tsp. saffron threads
crushed4 tomatoes, peeled, seeded and chopped
4 to 5 cups chicken broth24 canned snails, drained
or 1 lb. shrimp, peeled and deveined
1/2 lb. green beans, trimmed, blanched for 3 to 5 minutes and drained
2 fresh rosemary sprigs,
tough stems discarded, leaves chopped
1/2 cups Spanish Calasparra rice
Lemon wedges for garnish

Directions
Place the white beans in a large bowl, cover with water and refrigerate overnight. Drain the beans and place in a saucepan with water to cover by about 3 inches. Bring to a boil over high heat, reduce to a simmer and cook until the beans are tender, about 1 hour. Remove the beans from the heat, drain and set aside. In a paella pan over medium-high heat, warm the 1/2 cup olive oil. Season the chicken or rabbit with salt and pepper and add to the hot oil. Brown well on all sides, 5 to 6 minutes per side. Remove the meat from the pan and set aside. Add the onion, garlic, saffron and tomatoes to the hot pan and cook, stirring occasionally, until the vegetables have softened, 6 to 8 minutes. Return the chicken or rabbit to the pan, add the broth (if using shrimp instead of snails, add only 4 cups of the broth) and simmer for 10 minutes. Add the snails, white and green beans, rosemary and rice and stir to mix. Reduce the heat to medium and cook, uncovered, without stirring, until the rice is nearly tender, about 20 minutes. If using shrimp, just before the rice is done, in a fry pan over high heat, warm 1 Tbs. olive oil. Add the shrimp and season with salt and pepper. Sauté, stirring, 1 to 2 minutes. Add the remaining 1 cup broth to the shrimp, then pour the shrimp and broth over the rice. Let stand, covered, 5 to 10 minutes, so the rice absorbs all the liquid. Garnish with lemon wedges and serve immediately. Serves 6 to 8.