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