Spanish-Style Clams with Red Peppers and Sherry

RECIPE

It would be a shame to let any sauce go to waste, so serve over pasta or with crusty French bread.

Yield
4 servings (serving size: about 1 1/2 cups)

Ingredients
2 tablespoons olive oil
2 1/2 cups thinly vertically sliced onion
3 garlic cloves, minced
1/2 cup chopped bottled roasted red bell peppers, rinsed and drained
1/3 cup fat-free, less-sodium chicken broth
3 tablespoons dry sherry
1/2 teaspoon black pepper
1/4 teaspoon smoked paprika
1/8 teaspoon salt
2 pounds littleneck clams, scrubbed
1/4 cup chopped fresh parsley

Preparation
1. Heat oil in a large sauté pan over medium-high heat. Add onion to pan; sauté 5 minutes or until lightly browned, stirring frequently. Stir in garlic; cook 30 seconds. Add bell peppers and remaining ingredients except parsley, stirring gently. Cover and cook 4 minutes or until clams open; discard any unopened shells. Sprinkle with parsley.

Nutritional Information
Calories:279
Fat:9.3g (sat 1.2g,mono 5.1g,poly 1.5g)
Protein:30.5g
Carbohydrate:15.4g
Fiber:1.7g
Cholesterol:77mg
Iron:10.3mg
Sodium:348mg
Calcium:135mg

Spanish cooking@home
by cooking mania

Marinated Spanish Olives

RECIPE

You can make and refrigerate this dish up to a week ahead; the flavors improve as the olives marinate. Use a mortar and pestle, meat mallet, or rolling pin to crush the coriander seeds and the rosemary.

Yield
6 servings (serving size: 4 olives)

Ingredients
24 large unpitted Spanish olives
2 tablespoons sherry vinegar
1 tablespoon extra-virgin olive oil
2 teaspoons coriander seeds, crushed
1 teaspoon dried thyme
1 teaspoon dried rosemary, crushed
1/2 teaspoon crushed red pepper
2 garlic cloves, thinly sliced
Fresh rosemary sprigs (optional)

Preparation
Combine first 8 ingredients in a bowl. Cover and marinate in refrigerator at least 8 hours. Serve at room temperature. Garnish with rosemary sprigs, if desired.

Nutritional Information
Calories:49 (66% from fat)
Fat:3.6g (sat 0.1g,mono 2g,poly 1.4g)
Protein:0.2g
Carbohydrate:3.1g
Fiber:0.2g
Cholesterol:0.0mg
Iron:0.4mg
Sodium:322mg
Calcium:13mg

Spanish cooking@home
by cooking mania

Garlic & Lime Shrimp with Spanish Rice

RECIPE

Prep Time
15 minutes

Cook Time
8 minutes

Yield
4 servings

Ingredients
1 1/4 pounds uncooked large shrimp, peeled and deveined
2 tablespoons PLUS 1 teaspoon lime juice
2 tablespoons chopped garlic
1/4 teaspoon salt
1/2 cup sour cream
1 to 2 teaspoons hot pepper sauce
1 teaspoon grated lime peel (optional)
2 tablespoon olive oil
1 package Knorr® Fiesta Sides™ - Spanish Rice, prepared according to package directions
Chopped fresh cilantro or parsley (optional)

Preparation
Combine shrimp, 2 tablespoons lime juice, garlic and salt in large bowl. Cover and marinate in refrigerator 15 minutes.

Meanwhile, blend sour cream, remaining 1 teaspoon lime juice, hot pepper sauce and lime peel in small bowl; set aside.

Remove shrimp from marinade, discarding marinade. Heat olive oil in 12-inch nonstick skillet over medium-high heat and cook shrimp, stirring occasionally, 4 minutes or until shrimp turn pink. To serve, arrange shrimp and prepared Knorr® Fiesta Sides™ - Spanish Rice on a serving platter. Serve with sour cream mixture, lime wedges and sprinkle with cilantro.

Spanish cooking@home
by cooking mania

Tortilla Española (Spanish Potato Omelet)

RECIPE

Tortilla Española (its relation to Mexican tortillas comes solely from it round shape) is among the most popular dishes in Spain. Although its ingredients couldn't be more basic--potatoes, eggs, onions, and oil--they're combined and cooked in a way that makes this dish irresistible and versatile. The potatoes are normally fried, but we've roasted them with excellent results. Unlike American omelets, this one's best made several hours ahead then served at room temperature.

Yield
6 servings (serving size: 1 wedge)

Ingredients
6 cups thinly sliced peeled baking potato (about 3 pounds)
2 cups thinly sliced sweet onion
Cooking spray
2 tablespoons olive oil, divided
3/4 teaspoon kosher salt, divided
4 large eggs
Oregano sprigs (optional)

Preparation
Preheat oven to 350°.

Place the potato and onion in a roasting pan coated with cooking spray. Drizzle with 1 tablespoon plus 2 teaspoons oil, and sprinkle with 1/2 teaspoon salt. Toss well. Bake at 350° for 1 hour or until potatoes are tender, stirring occasionally with a metal spatula to prevent sticking.

Combine eggs and 1/4 teaspoon salt in a large bowl. Stir in potato mixture; let stand 10 minutes. Heat 1 teaspoon oil in an 8-inch nonstick skillet over medium heat. Pour potato mixture into pan (pan will be very full). Cook 7 minutes or until almost set, gently shaking pan frequently.

Place a plate upside down on top of omelet; invert onto plate. Carefully slide omelet cooked side up into pan; cook 3 minutes or until set, gently shaking pan occasionally. Carefully loosen omelet with a spatula; gently slide omelet onto a plate. Cool. Cut into wedges. Garnish with oregano, if desired.

Nutritional Information
Calories:315 (23% from fat)
Fat:8g (sat 1.7g,mono 4.6g,poly 1g)
Protein:9g
Carbohydrate:52.6g
Fiber:4g
Cholesterol:142mg
Iron:1.4mg
Sodium:345mg
Calcium:36mg

Spanish cooking@home
by cooking lover

Spanish Buns

RECIPE

This is a light-textured, sweet yeast bread that is cut into squares. It's ideal for serving with hot tea or coffee. According to historian William Woys Weaver, this recipe is referred to as "Spanish" because it's similar to a cake made in Latin America. It has a fairly strong nutmeg flavor, but you can cut the nutmeg in half if you'd like. These buns are extremely easy to make since there's no kneading involved. They just need a few minutes of vigorous stirring with a wooden spoon.

Yield
16 servings (serving size: 1 square)

Ingredients
3 cups all-purpose flour, divided
3/4 cup sugar
1 teaspoon salt
1 teaspoon freshly grated whole or ground nutmeg
1 package quick-rise yeast (about 2 1/4 teaspoons)
1 cup warm 1% low-fat milk (100° to 110°)
1/2 cup butter, melted
4 large eggs
2 teaspoons vanilla extract
Cooking spray
1 tablespoon powdered sugar

Preparation
Lightly spoon the flour into dry measuring cups; level with a knife. Combine 2 cups flour, sugar, salt, nutmeg, and yeast in a large bowl. Add the milk and butter, stirring with a wooden spoon until smooth. Add the eggs, 1 at a time, beating well after each addition. Stir in vanilla. Add 1 cup flour, stirring until smooth.

Scrape batter into a 13 x 9-inch baking pan coated with cooking spray. Coat dough with cooking spray. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until dough is doubled in size (batter should become bubbly on the surface).

Preheat oven to 350°.

Bake at 350° for 30 minutes or until golden brown and a toothpick inserted in center comes out clean. Cool in pan on a wire rack. Sprinkle with powdered sugar. Cut in squares.

Nutritional Information
Calories:203 (33% from fat)
Fat:7.5g (sat 4.2g,mono 2.3g,poly 0.5g)
Protein:4.8g
Carbohydrate:29g
Fiber:0.8g
Cholesterol:70mg
Iron:1.4mg
Sodium:229mg
Calcium:29mg

Spanish cooking@home
by cooking mania

Spanish Potato and Egg "Tortilla"

RECIPE

Yield
4 Servings

Ingredients
/4 cup extra-virgin olive oil
1 medium onion, thinly sliced
2 pounds baking potatoes (2 to 3 large), peeled and very thinly sliced
6 large eggs
1 tablespoon water
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
1/2 cup drained roasted red peppers packed in olive oil with garlic
1 1/2 tablespoons roasted pepper oil (from jar of peppers)
1 tablespoon red wine vinegar
Freshly ground black pepper, to taste

Preparation
Put oil, onion and potato in a heavy, 10-inch skillet; cook over medium heat, turning occasionally, until tender, 15 to 20 minutes.

Preheat broiler. Beat together eggs, water, salt and pepper; pour over potato mixture. Spread out entire mixture, then cook over low heat until bottom is lightly browned, about 10 minutes.

Broil tortilla in upper third of oven until set in center and golden on top, 6 to 8 minutes.

While tortilla is cooking, make red pepper sauce. Put red peppers in a food processor and process until smooth. With motor running, gradually pour oil and vinegar into red pepper puree. Season with pepper.

Cut tortilla into wedges; serve warm or room temperature with red pepper sauce on side.

Nutritional Information
Calories:449
Fat:27g (sat 5g)
Protein:14g
Carbohydrate:39g
Fiber:5g
Cholesterol:323mg
Sodium:423mg

Spanish cooking@home
by cooking mania

Spanish Daube

RECIPE

A daube is a classic aromatic beef braise from the South of France, but here it's crossed with Spanish flavors to offer a new twist on this comfort-food classic. Although one cup may seem like a lot of sherry, its flavors are muted once cooked, and it lends the dish a distinctively Spanish flair.

Yield
8 servings (serving size: about 3 ounces beef and about 1/2 cup vegetable mixture)

Ingredients
Cooking spray
3 pounds bottom round roast, trimmed
2 cups thinly vertically sliced yellow onion
3/4 cup thinly sliced bottled roasted red bell pepper
4 garlic cloves, minced
1 teaspoon salt
1 teaspoon dried thyme
1/2 teaspoon Spanish smoked paprika
1/2 teaspoon fennel seeds
1/2 teaspoon freshly ground black pepper
1/4 teaspoon saffron threads
1 cup dry sherry
1/4 teaspoon hot pepper sauce (such as Tabasco)
2 cups fat-free, less-sodium beef broth
1 1/2 cups frozen green peas, thawed
1/4 cup chopped fresh parsley
1 tablespoon sherry vinegar
1 tablespoon cornstarch
1 tablespoon water

Preparation
Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add beef to pan; cook 5 minutes, browning on all sides. Remove beef from pan.

Recoat pan with cooking spray. Add onion to pan; sauté 4 minutes or until tender. Add bell pepper and garlic; cook for 1 minute, stirring constantly. Add salt and next 5 ingredients (through saffron); cook 30 seconds or until fragrant, stirring constantly. Stir in sherry and hot pepper sauce, scraping pan to loosen browned bits; cook 4 minutes or until liquid is reduced by about half. Add beef and broth to pan; bring to a simmer. Cover, reduce heat, and simmer 2 hours or until beef is tender.

Remove beef from pan; cool slightly. Cut beef across grain into thin slices; cover and keep warm.

Add peas, parsley, and vinegar to pan; cook 5 minutes. Combine cornstarch and 1 tablespoon water in a small bowl; stir cornstarch mixture into broth mixture. Bring to a boil; cook 1 minute. Add sliced beef; cook 1 minute or until thoroughly heated.

Nutritional Information
Calories:291 (28% from fat)
Fat:9g (sat 3.2g,mono 3.8g,poly 0.4g)
Protein:36.3g
Carbohydrate:10.8g
Fiber:2.2g
Cholesterol:98mg
Iron:3.6mg
Sodium:561mg
Calcium:36mg

Spanish cooking@home
by cooking mania

Low-Fat Spanish Rice

RECIPE

Yield
3 servings (serving size: 1 cup)

Ingredients
Vegetable cooking spray
1 cup uncooked instant rice
1 cup chopped onion
2/3 cup diced green bell pepper
1/2 teaspoon prepared mustard
1/4 teaspoon pepper
1 (14.5-ounce) can whole tomatoes, undrained and chopped
1 (5.5-ounce) can tomato juice

Preparation
Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add rice, onion, and bell pepper; sauté 5 minutes. Add remaining ingredients; simmer, uncovered, 5 minutes or until liquid is absorbed.

Nutritional Information
Calories:188 (3% from fat)
Fat:0.6g (sat 0.1g,mono 0.1g,poly 0.2g)
Protein:4.9g
Carbohydrate:41.7g
Fiber:2.2g
Cholesterol:0.0mg
Iron:2.8mg
Sodium:705mg
Calcium:70mg

Spanish cooking@home
by cooking mania

Spanish Tortilla

RECIPE

Yield
Makes 4 servings

Ingredients
2 tablespoons olive oil
1 onion (about 8 oz.), peeled, halved, and thinly sliced crosswise
2 pounds thin-skinned potatoes, peeled and sliced into 1/8-inch-thick rounds
3/4 teaspoon salt
1/2 teaspoon pepper
5 large eggs

Preparation
1. Pour olive oil into a 10- to 12-inch nonstick ovenproof frying pan over medium-high heat; when hot, add onion and stir often until limp, about 5 minutes. Add potatoes, 1/2 teaspoon salt, and 1/4 teaspoon pepper; mix to coat. Add 1/3 cup water and bring to a boil; reduce heat to medium, cover, and cook until potatoes are tender when pierced, about 10 minutes. If any liquid remains in pan, boil, uncovered, until evaporated, 1 to 2 minutes.

2. Meanwhile, in a large bowl, beat eggs with 1/4 teaspoon salt and 1/4 teaspoon pepper to blend. Add potato mixture and mix gently. Place unwashed frying pan over medium-high heat; when hot, pour in egg mixture. Reduce heat to medium-low and cook until eggs begin to set and bottom is lightly browned, 5 to 8 minutes.

3. Transfer pan to oven and broil tortilla about 6 inches from heat until top is set, 3 to 5 minutes. Run a spatula between tortilla and pan to loosen; invert tortilla onto a plate. Cut into wedges and serve warm or at room temperature.

Nutritional Information
Calories:338 (35% from fat)
Protein:12g
Fat:13g (sat 2.9)
Carbohydrate:42g
Fiber:4.3g
Sodium:532mg
Cholesterol:266mg

Spanish cooking@home
by cooking mania

Spanish-Style Halibut

RECIPE

Smoked paprika contrasts nicely with the sweet halibut. If you can't find fresh fillets, substitute snapper or another firm white fish. Plate with herbed Israeli couscous.

Yield
4 servings (serving size: 1 fillet and 1/2 cup spinach mixture)

Ingredients
1 slice applewood-smoked bacon
1/2 teaspoon salt
1/2 teaspoon smoked paprika
1/4 teaspoon black pepper
4 (6-ounce) skinless halibut fillets
2 teaspoons bottled minced garlic
1 (6-ounce) package fresh baby spinach

Preparation
Cook the bacon in a large nonstick skillet over medium heat until crisp. Remove bacon from pan, and crumble. Set aside.

Combine 1/2 teaspoon salt, smoked paprika, and 1/4 teaspoon black pepper in a small bowl. Sprinkle spice mixture evenly over fish. Add fish to drippings in pan, and cook for 3 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness. Remove fish from pan, and keep warm.

Add 2 teaspoons garlic to pan, and cook for 1 minute, stirring frequently. Stir in bacon. Add spinach to pan, and cook for 1 minute or until the spinach begins to wilt. Serve with fish.

Nutritional Information
Calories:214 (21% from fat)
Fat:5.1g (sat 1g,mono 2.7g,poly 1.3g)
Protein:37.4g
Carbohydrate:2.4g
Fiber:1.2g
Cholesterol:57mg
Iron:2.9mg
Sodium:475mg
Calcium:124mg

Spanish cooking@home
by cooking mania

Spanish-Style Shrimp with Garlic

RECIPE

To determine when the shrimp are done--beyond looking for the characteristic pink or orange marks--check to see that the shrimp flesh has changed from translucent to opaque white. Serve this tapas-style dish with grilled bread, if desired.

Yield
4 servings (serving size: 1/2 cup shrimp and 1 lemon wedge)

Ingredients
1 tablespoon extravirgin olive oil
1/8 teaspoon ground red pepper
6 garlic cloves, thinly sliced
1 bay leaf
1 pound large shrimp, peeled and deveined
1/4 teaspoon salt
2 tablespoons chopped fresh parsley
4 lemon wedges

Preparation
Heat oil in a large nonstick skillet over medium heat. Add pepper, garlic, and bay leaf; cook 2 minutes, stirring constantly. Increase heat to medium-high. Add shrimp; sauté until shrimp have pink or orange markings and white, opaque flesh (about 4 minutes). Remove from heat. Sprinkle with salt. Discard bay leaf. Sprinkle with parsley, and serve with lemon wedges.

Nutritional Information
Calories:161 (31% from fat)
Fat:5.5g (sat 0.9g,mono 3g,poly 1.1g)
Protein:23.4g
Carbohydrate:3.2g
Fiber:0.2g
Cholesterol:172mg
Iron:2.9mg
Sodium:317mg
Calcium:70mg

Spanish cooking@home
by cooking mania

Spanish-style Lamb Stew with Roasted Red Peppers

RECIPE

Time: 2 1/4 to 2 1/2 hours.

Yield
Serves 6

Ingredients
3 pounds lamb shoulder, fat trimmed and cut into 1 1/2-in. chunks, or other lamb stew meat
Salt and freshly ground black pepper
About 1 tbsp. olive oil
1 medium onion, chopped
2 tablespoons minced garlic
2 tablespoons paprika
2 teaspoons ground cumin
1 cup Syrah or other dry red wine
About 1 1/2 cups reduced-sodium beef broth
3 tablespoons tomato paste
3 red bell peppers, halved, stemmed, and seeded
1/4 cup chopped flat-leaf parsley
3 tablespoons chopped pitted kalamata olives
3 tablespoons chopped drained capers

Preparation
1. Sprinkle lamb with salt and pepper. Pour 1 tbsp. olive oil into a large pot over medium-high heat. Working in batches, add lamb in a single layer; cook, turning as needed, until browned all over, 12 minutes per batch. Transfer to a bowl and add more oil between batches if necessary.

2. Reduce heat to medium; if pan is dry, add a little more oil. Add onion and cook, stirring occasionally, until soft, 5 minutes. Add garlic, paprika, and cumin and cook until fragrant, 2 minutes. Add wine, 1 1/2 cups broth, and the tomato paste; bring to a boil, stirring to scrape up browned bits. Add lamb and juices; cover and simmer, stirring occasionally, until lamb is very tender when pierced, 1 1/2 to 1 3/4 hours. Add more broth if mixture gets too dry.

3. Meanwhile, preheat broiler. Set pepper halves skin side up on a baking sheet. Broil 4 to 6 in. from heat until blackened all over, about 8 minutes. Remove from oven and let stand at least 10 minutes, then peel and thinly slice lengthwise. In a small bowl, mix parsley, olives, and capers.

4. Stir roasted peppers into lamb mixture. If stew is too thick, add a little more broth. Cook, uncovered, until heated through. Season to taste with more salt and pepper and top with parsley mixture.

Note: Nutritional analysis is per serving.

Nutritional Information
Calories:352 (43% from fat)
Protein:39g
Fat:17g (sat 5)
Carbohydrate:11g
Fiber:1.7g
Sodium:578mg
Cholesterol:123mg

Spanish cooking@home
by cooking mania

Spanish-Style Brined Pork Tenderloin

RECIPE

Sherry vinegar and paprika give this pork a traditional Spanish flair. Adding vinegar at the end brightens the flavors of the dish.

Yield
6 servings (serving size: about 3 ounces pork)

Ingredients
3 1/2 cups water
1/4 cup kosher salt (such as Diamond Crystal)
1/4 cup sugar
1/4 cup sherry vinegar
1 cup ice cubes
1 (1 1/2-pound) pork tenderloin, trimmed
2 tablespoons paprika
2 teaspoons sugar
1 teaspoon freshly ground black pepper
1 teaspoon chopped fresh sage
1 teaspoon chopped fresh thyme
2 garlic cloves, minced
2 teaspoons olive oil
Cooking spray
2 teaspoons sherry vinegar

Preparation
Combine first 4 ingredients in a large bowl, stirring until the salt and sugar dissolve. Pour salt mixture into a 2-gallon zip-top plastic bag. Add ice and pork; seal. Refrigerate 3 hours, turning bag occasionally.

Combine paprika and next 5 ingredients (paprika through garlic).

Prepare grill for indirect grilling, heating one side to medium-high and leaving one side with no heat.

Remove pork from bag, and discard brine. Pat pork dry with paper towels. Brush oil evenly over pork; rub with paprika mixture. Place pork on grill rack coated with cooking spray over medium-high heat; grill pork 6 minutes, browning on all sides. Place pork on grill rack over unheated side. Close lid, and grill pork an additional 20 minutes or until thermometer inserted into thickest portion of pork registers 155° (slightly pink), turning the pork occasionally. Place pork on a platter. Cover with foil, and let stand 5 minutes. Uncover and drizzle pork with 2 teaspoons vinegar.

Nutritional Information
Calories:169 (30% from fat)
Fat:5.7g (sat 1.6g,mono 2.9g,poly 0.7g)
Protein:24.2g
Carbohydrate:4.5g
Fiber:0.6g
Cholesterol:74mg
Iron:2.1mg
Sodium:343mg
Calcium:18mg

Spanish cooking@home
by cooking mania

Spanish Toast

Recipe

Rubbing ripe tomatoes over garlic toast may seem strange. But it's a tradition in Spain, where it's common to find a plate of tomatoes and garlic on the table, waiting for the toast to arrive. The crisp toast almost melts the garlic and the tomatoes, which complement the crunchy kosher salt. Very ripe tomatoes and a hearty, dense bread work best. If firing up the grill to toast the bread seems daunting, you can broil or bake it in the oven.

Yield
8 servings

Ingredients
8 (2-ounce) slices sourdough bread
4 garlic cloves, halved
4 small tomatoes, each cut in half crosswise (about 3/4 pound)
4 teaspoons extra-virgin olive oil
1/4 teaspoon kosher salt or sea salt
1/4 teaspoon freshly ground black pepper

Preparation
Prepare grill.

Place bread slices on grill rack; grill 2 minutes on each side or until lightly browned. Rub 1 side of each bread slice with 1 garlic clove half and 1 tomato half (tomato pulp will rub off onto bread). Discard tomato peels. Drizzle 1/2 teaspoon olive oil over each bread slice; sprinkle evenly with salt and pepper.

Nutritional Information
Calories:168 (19% from fat)
Fat:3.5g (sat 0.6g,mono 2.1g,poly 0.5g)
Protein:5.5g
Carbohydrate:29.3g
Fiber:1.4g
Cholesterol:0.0mg
Iron:1.6mg
Sodium:351mg
Calcium:60mg

Spanish cooking@home
by cooking lover

Lemony Spanish Pepper Chicken

Yield
4 servings (serving size: 2 chicken thighs and 1/2 cup pepper mixture)

Ingredients
8 (6-ounce) chicken thighs, skinned
1 1/2 teaspoons dried oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon paprika
Cooking spray
1 1/2 cups red bell pepper strips
1 1/2 cups green bell pepper strips
1 tablespoon grated lemon rind
1/4 cup fresh lemon juice
1/2 cup fat-free, less-sodium chicken broth
2 tablespoons ketchup

Preparation
Sprinkle the chicken with oregano, salt, black pepper, and paprika. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add chicken, and saute 3 minutes or until lightly browned. Turn chicken over; top with bell peppers, rind, and juice. Cover, reduce heat, and simmer for 30 minutes or until chicken is done. Remove chicken from pan. Combine broth and ketchup in a small bowl. Stir ketchup mixture into pan; bring to a boil. Serve pepper mixture with chicken.

Nutritional Information
Calories:267 (26% from fat)
Fat:7.8g (sat 2g,mono 2.4g,poly 2g)
Protein:39.4g
Carbohydrate:8.7g
Fiber:1.9g
Cholesterol:161mg
Iron:2.8mg
Sodium:609mg
Calcium:40mg

Spanish cooking@home
cooking lover

Spanish Style Salad

Yield
5 servings (serving size: 2 cups)

Ingredients
Salad:
2 cups (1/2-inch) cubed French bread
6 cups torn Bibb lettuce
1 cup torn radicchio
1 cup chopped oranges
14 pitted kalamata olives, halved
Vinaigrette:
2 tablespoons fresh orange juice
2 tablespoons sherry vinegar or red wine vinegar
1 tablespoon capers
2 teaspoons extra-virgin olive oil
1 teaspoon Dijon mustard
1/2 teaspoon sugar
1/4 teaspoon freshly ground black pepper
1 garlic clove, minced

Preparation
Preheat oven to 350°.

To prepare salad, place bread cubes in a single layer on a jelly-roll pan. Bake at 350° for 12 minutes or until toasted. Cool.

Combine bread cubes, lettuce, radicchio, oranges, and olives in a large bowl.

To prepare the vinaigrette, combine the orange juice and remaining ingredients in a small bowl, and stir well with a whisk. Pour the vinaigrette over the salad, and toss well.

Nutritional Information
Calories:115 (30% from fat)
Fat:3.8g (sat 0.6g,mono 2.5g,poly 0.6g)
Protein:3g
Carbohydrate:17.1g
Fiber:2.9g
Cholesterol:0.0mg
Iron:1.1mg
Sodium:406mg
Calcium:39mg

Spanish cooking@home
by cooking mania

Spanish Chicken and Rice

Yield
Makes 4 servings

Ingredients
1 tablespoon olive oil
1 pound boneless, skinless chicken breasts, cut into 2 1/2-inch pieces
Kosher salt and pepper
1 medium onion, sliced
1 green bell pepper, sliced
2 cloves garlic, finely chopped
1 cup dry white wine (such as Sauvignon Blanc)
1 28-ounce can diced tomatoes, including liquid
1 cup long-grain white rice
1 cup frozen peas
1/4 cup fresh flat-leaf parsley, roughly chopped
1/4 cup pimiento-stuffed Spanish olives, chopped (optional)

Preparation
Heat the oil in a large saucepan over medium heat.

Pat the chicken dry with paper towels. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper and cook until golden brown, 2 minutes per side.

Add the onion and bell pepper and cook, stirring occasionally, until soft, about 5 minutes. Add the garlic and cook, stirring, for 1 minute. Add the wine, tomatoes and their liquid, rice, 1/2 teaspoon salt, and 1/4 teaspoon pepper and bring to a boil. Reduce heat and simmer, covered, for 20 minutes.

Stir the peas into the rice and chicken and cook, covered, until heated through, about 2 minutes.

Spoon the chicken and rice onto individual plates and sprinkle with the parsley. Serve with the olives, if desired.

Upgrade: Turn this dish into a party-friendly paella by adding 1/4 teaspoon saffron with the rice. Five minutes before the rice is done, stir in 3/4 pound peeled and deveined shrimp.

Nutritional Information
Calories:442 (10% from fat)
Fat:5g (sat 0g)
Protein:34g
Carbohydrate:53g
Fiber:8g
Cholesterol:66mg
Sodium:574mg

Spanish cooking@home
by cooking mania

Spanish Omelet

Yield
Makes 4 servings

Ingredients
1 pound russet potatoes, peeled
1/3 cup olive oil
1 medium yellow onion, thinly sliced
1 1/2 teaspoons kosher salt
1/4 teaspoon black pepper
6 eggs
1 tablespoon finely chopped fresh rosemary (optional)

Preparation
Heat oven to 350° F.

Halve the potatoes lengthwise and cut each half into 1/4-inch-thick slices.

Heat the oil in an ovenproof, preferably nonstick, skillet over medium heat. Add the potatoes and cook until almost tender, about 10 minutes. Add the onion and cook until softened, about 5 minutes. Carefully pour off all but 1 tablespoon of the oil from the potatoes and onion. Season with 1 teaspoon of the salt and the pepper.

Meanwhile, in a medium bowl, combine the eggs, the rosemary (if using), and the remaining salt. Pour the eggs over the potatoes and reduce heat to low. Cook, without stirring, for 1 minute. Stir once and cook until the eggs begin to set, about 3 minutes. Transfer to oven and bake until set, about 8 minutes. Use a knife to loosen the omelet from the side of the skillet. Slide or invert it onto a plate. Slice into wedges. Serve hot or at room temperature.

Tip: A Spanish omelet is traditionally cooked entirely on the stovetop. To try this, when the eggs begin to set, slide the omelet onto a plate, invert it back into the skillet, and finish cooking over medium heat. Or, if you're feeling adventurous, flip it.

Nutritional Information
Calories:300 (54% from fat)
Fat:18g (sat 3.5g)
Protein:12g
Carbohydrate:24g
Fiber:2g
Cholesterol:317mg
Sodium:840mg

Spanish cooking@home
by cooking mania

Introduction

Spanish cuisine can differ greatly across the regions, however, seafood plays a vital role in the diet of many Spaniards. Throughout Spanish history, many cultures played a large role in the influence of the dishes still served today; from the Moors to various foods brought from the explorations of the Americas.

Tomatoes, fish, chicken, beef, potatoes, rice, beans, peppers, onions, pork, and olives can be found as the ingredients in many dishes. A few types of food from Spain that are rapidly spreading throughout the world are tapas, paella, and tortillas.

Here you can learn how to cook Spanish food at home by yourself from many popular Spanish recipes. Let's do it and enjoy the great foods now!

Spanish cooking@home by cooking mania