Cooking Recipes and Gastronomical Information

Spanish Cooking RecipesFrom tasty tapas to sumptuous Serrano, the food of Spain is a delightful blend of Mediterranean and European styles seasoned and fused over centuries. Buen provecho!

Ingredients:
· 16 ounces cleaned small squid
· 16 ounces uncooked prawns, shelled
· 2 pounds fish fillets, white fleshed and firm
· 24 cleaned mussels
· 2 finely chopped onions
· 8 fluid ounces of Spanish olive oil
· 2 green peppers sliced thinly and length-wise
· 4 cloves crushed garlic
· 2 ½ pounds rice, preferably arborio or Valencia rice
· 4 peeled, chopped and seeded tomatoes, ripe, not from a can
· 5 ½ pints fish stock
· 2 pinches crumbled threads of saffron
· 12 cooked prawns, unshelled
· freshly ground black pepper and salt

Directions:
Cut the prawns in half (if they are big) and preheat the oven to 350 degrees Fahrenheit. Wash the muscles and ring-cut the squid, leaving the tentacles intact. Take off the fish fillet’s skin and slice them into inch-wide pieces. Then, with a paella pan, sauté the onion in olive oil until translucent, stir the garlic in for about a minute, then come the tomatoes and pepper, which should be cooked for no more than five minutes. At this point you should introduce the saffron, pepper, salt, rice and half of the fish stock and get it boiling, then quickly reduce heat, simmering for eight-ten minutes or until the rice and other ingredients have completely absorbed the liquid. Then stir in the rest of the stock after taking the paella off the heat. It is now time to adorn the paella with all of the prepared seafood, including the unshelled seafood. Buen provecho!

Ingredients
· 8 eggs
· 1 pound chorizo sausage
· 6 potatoes golden russet potatoes
· 1 large onion
· 1 red bell pepper
· 1 green bell pepper
· 1 cup olive oil
· salt and pepper to taste

Directions:
Chop the potatoes into half-inch sized cubes and place them in a Teflon frying pan, then submerge them in olive oil, and turn on the flame high. While the potatoes are frying, dice the onion and bell peppers finely, chop up the sausage into tiny bits. Beat the eggs and place all the ingredients into the beaten eggs. Once the potatoes are fried (after approximately 20 minutes) removed them with a porous spatula and place them into the egg mixture as well. Save the excess oil in a jar and place the entire mixture back into that pan and turn the heat down low. After 15-20 minutes, or until there is enough consistency, flip the tortilla into another, larger pan and let it cook for another 15-20 minutes, or until the egg mixture is no longer runny. Serve hot with mayonnaise and ketchup, like the Spanish do it!