Free Recipes Archive
serves 6 – 8 5 tablespoons extra-virgin olive oil, divided 2 small zucchini, trimmed, quartered lengthwise, and cut into 1/2-inch-thick slices (about 2 cups) 1 small eggplant, cut into 1/2-inch pieces (about 2 cups) 5 teaspoons kosher salt, divided 3 Read More …
1 dozen clams or mussels 1/2 kg prawns 1 sm chicken (1-1/2 kg) or rabbit 200 g pork loin, cut in cubes 75 ml olive oil 3 cloves garlic 1 bay leaf 1 sm onion, minced 2 green peppers, cut Read More …
3 cup broccoli flowerets 1 medium pepper, diced 2 medium zucchini, diced 1 medium yellow onion, diced 3 cup fresh tomatoes, diced 2 cup cooked garbanzo beans 4 cup cooked brown or white rice 1/2 teaspoon saffron threads 1 teaspoon Read More …
Source: Al Dente’s, Scottsdale, Arizona 1/3 cup olive oil 2 pounds white onions 2-1/2 pounds tomatoes 2 pounds green peppers 16 manila clams 8 mussels 1 pound squid 8 jumbo shrimp 1/2 pound Spanish chistorra 1 pound chicken 1-1/2 cups Read More …
Fideua is a dish from Spain that’s similar to a paella, but with short, thin noodles instead of rice. In Cataluña it’s often made with squid ink, and it’s always topped with a hearty dab of aioli; this is a Read More …
4 chicken legs 30 ml olive oil salt & pepper 1 onion, chopped 1 red pepper, cut into strips 1 yellow pepper, cut into strips 1 jalapeno, minced 2 small zucchini, diced 2 garlic cloves, minced 2 tomatoes, peeled, seeded Read More …
This paella recipe demonstrates how the dish may successfully use nontraditional ingredients. Here, the rice is made heavier with the generous use of sour cream and mayonnaise, which in turn provide a creamy balance to the artichokes, mushrooms, and stuffed Read More …
Because of its crisp, caramelized topping, this creamy Catalan dessert is often compared to the French creme brulee. Sweet Catalan cream, however, is not as heavy or rich as its French cousin, and thus makes a more pleasant ending to Read More …
With its distinctive, sharp flavor, Manchego Cheese is the most popular sheep’s milk cheese in Spain. As its name suggests, Manchego hails from La Mancha, the stomping ground of Cervantes’ Don Quixote. Manchego is often savored alone or on a Read More …
Serrano ham is so adored by the Spanish that it is often served on its own, accompanied by nothing more than a glass of sherry. Savor it here as a flavorful accent to this scrumptious rice. If serrano ham is Read More …
Hailing from Cataluña, this paella features monkfish, which has gained in popularity in recent years. Prepared and cooked correctly, monkfish tastes like lobster. Here, the subtle flavor and tenderness of the monkfish add the perfect accents to the plump, juicy Read More …
Three varieties of mushrooms lend this exclusive mushroom paella recipe its distinctive taste and texture. Butter and Manchego cheese impart a creamy richness to the earthy rice, while the sherry, thyme, and basil add flavour and interest to the dish. Read More …
This is the recipe that springs to mind to most people think of paella. While Valencia, the homeland of paella, rarely produces a paella mixing seafood with meat, this paella has caught the popular imagination outside Spain and tends to Read More …
Another recipe that uses a nontraditional paella method – the pressure cooker – to produce a meal quickly in an emergency. The guests that “just happened to drop by” will never guess that this flavorful paella was prepared in under Read More …
4 tablespoon olive oil 2 boneless Chicken breasts cut into 4 2 Large onions roughly chopped Salt and Pepper 10oz long grain rice 1.25 pints of Chicken stock 1 packet of saffron threads 12oz of exotic frozen mixed veg (thawed) Read More …
Most of the work of making the paella, cleaning the seafood, toasting the fideos and chopping the vegetables, can be done long before your guests arrive. Allow about 35 minutes for the cooking of the paella during the party. 2 Read More …
7 Tablespoons good olive oil 3 medium green peppers, seeded and chopped 2-3 cloves garlic, peeled and minced 3 tomatoes, peeled and chopped 8 young, tender artichokes, chopped 1 pound rice Saffron Sweet (Spanish) paprika 1 quart water 1 pound Read More …
6 tablespoons good olive oil 1/4 cup finely chopped onions 1 chicken, 2-1/2 – 3 lbs., cut up Salt 2 cups rice 1/2 lb. canned peas, drained 2-3 chicken bouillon cubes 3-1/2 cups boiling water 1/4 cup tomato sauce Saffron Read More …
“Canned artichoke hearts and a mix of frozen vegetables make this traditional Spanish stew a fast, colorful dish.” 2 large onions, chopped (2 cups) 5 cloves garlic, finely chopped 1 cup uncooked basmati or regular long grain rice 1 14 Read More …
1 onion, chopped fine 2 garlic cloves, peeled and minced 1 large green bell pepper, sliced 3/4 cup olive oil 1-1/4 pounds chicken, cut into serving pieces 1 crab, broken into pieces 1 lobster tail, cut into pieces 1/4 pound Read More …
3oz prosciutto 2 cans VIGO Callemari in Ink sauce (with olive oil) 2 cans VIGO or equiv chopped clams 1 can anchovies (pasted) I can pickled mussels 1 lb tiger shrimp or equiv (+ 1/2 lobster or whatever you fancy) Read More …
Hailing from Cataluña, this paella features monkfish, which has gained in popularity in recent years. Prepared and cooked correctly, monkfish tastes like lobster. Here, the subtle flavor and tenderness of the monkfish add the perfect accents to the plump, juicy Read More …
Three varieties of mushrooms lend this exclusive mushroom paella recipe its distinctive taste and texture. Butter and Manchego cheese impart a creamy richness to the earthy rice, while the sherry, thyme, and basil add flavour and interest to the dish. Read More …
Serrano ham is so adored by the Spanish that it is often served on its own, accompanied by nothing more than a glass of sherry. Savor it here as a flavorful accent to this scrumptious rice. If serrano ham is Read More …
This is the recipe that springs to mind to most people think of paella. While Valencia, the homeland of paella, rarely produces a paella mixing seafood with meat, this paella has caught the popular imagination outside Spain and tends to Read More …
Another recipe that uses a nontraditional paella method – the pressure cooker – to produce a meal quickly in an emergency. The guests that “just happened to drop by” will never guess that this flavorful paella was prepared in under Read More …
4 tablespoon olive oil 2 boneless Chicken breasts cut into 4 2 Large onions roughly chopped Salt and Pepper 10oz long grain rice 1.25 pints of Chicken stock 1 packet of saffron threads 12oz of exotic frozen mixed veg (thawed) Read More …
Most of the work of making the paella, cleaning the seafood, toasting the fideos and chopping the vegetables, can be done long before your guests arrive. Allow about 35 minutes for the cooking of the paella during the party. 2 Read More …
6 tablespoons good olive oil 1/4 cup finely chopped onions 1 chicken, 2-1/2 – 3 lbs., cut up Salt 2 cups rice 1/2 lb. canned peas, drained 2-3 chicken bouillon cubes 3-1/2 cups boiling water 1/4 cup tomato sauce Saffron Read More …
“Canned artichoke hearts and a mix of frozen vegetables make this traditional Spanish stew a fast, colorful dish.” 2 large onions, chopped (2 cups) 5 cloves garlic, finely chopped 1 cup uncooked basmati or regular long grain rice 1 14 Read More …
1 onion, chopped fine 2 garlic cloves, peeled and minced 1 large green bell pepper, sliced 3/4 cup olive oil 1-1/4 pounds chicken, cut into serving pieces 1 crab, broken into pieces 1 lobster tail, cut into pieces 1/4 pound Read More …
3oz prosciutto 2 cans VIGO Callemari in Ink sauce (with olive oil) 2 cans VIGO or equiv chopped clams 1 can anchovies (pasted) I can pickled mussels 1 lb tiger shrimp or equiv (+ 1/2 lobster or whatever you fancy) Read More …