Three Traditional Spanish Recipes

By Patrick Carpen



Spanish food is very diverse in flavor. The wide variety found in Spanish recipes is largely due to the geographical differences in the country. Most dishes are based on what is available in the area, which is why most recipes include seafood and fresh vegetables-available all over the country. In this article I am including three of my favorite authentic Spanish recipes that are likely to be found in many Spanish homes!

Lamb Casserole

Ingredients:

2 lbs lamb chops (cut into pieces)
6 1/2 tbsp olive oil
6 potatoes (peeled and sliced)
3 large tomatoes (sliced)
1 onion (chopped)
1tbsp chopped parsley
4 garlic cloves (whole and unpeeled)
2 bay leaves
1 tsp paprika
1 1/4 cups white wine
1 green pepper (seeded and cut into thin strips)
Salt and pepper to taste

Directions:

Pour the oil into a roasting pan. Create a layer of potatoes in the bottom of the pan, followed by a layer of onions and a layer of tomatoes. Place the lamb on top of the layers and arrange the green pepper strips, garlic cloves, chopped parsley, and bay leaves on top of the lamb chops. Top with another layer of onions and tomatoes, then season with paprika, salt, and pepper. Pour the white wine on top of everything and place the casserole dish in an oven preheated to 355 degrees F. Cook for about 2 hours, or until the meat is thoroughly cooked.

Spanish Omelette

Ingredients:

4 eggs
1 lb potatoes (peeled and thinly sliced)
Olive oil for frying
Salt to taste

Heat the oil in a frying pan and add the potatoes and a bit of salt. Fry until the potatoes are golden in color, then remove them from the frying pan onto a paper towels to drain the excess grease. In a bowl, beat together the eggs with a pinch of salt. When the eggs are well beaten, add in the potatoes. Put two spoonfuls of oil into the frying pan to coat the bottom and heat the oil until hot. Add the egg and potato mixture to the pan, gently shaking the pan as you do so. When the bottom of the omelette seems cooked, place a plate on top of the skillet and flip it over. When the omelette slides out, add a bit more oil to the skillet, then place the less-cooked side of the omelette face-down onto the skillet. Cook until the bottom is fully cooked, then flip the omelette onto a serving plate. May be eaten either hot or cold. Is delicious with ketchup or salsa for dipping!

Churros with Chocolate

Ingredients:

1 cup water
3 1/4 tbsp sunflower oil
1/2 tsp salt
3/4 cup flour
8 tbsp dark chocolate
4 1/4 cups milk
1 tbsp cornflour
4 tbsp sugar
Powdered sugar
Oil for deep frying

Directions:

Add the water, oil, and salt to a saucepan and bring to a boil. One the mixture is boiling, reduce to a low heat and add the flour. Beat the mixture together until it forms a ball, then remove it from the heat. Heat the oil in a pot or deep fryer. Use an icing syringe (or a plastic bag with the corner snipped off) to pipe thick strips about 4 inches in length into the oil. Allow them to fry until they are golden brown. When you remove the churros from the oil, place them onto paper towels to drain the excess grease. Sprinkle with powdered sugar. To make the chocolate, place the chocolate and 2 and 1/8 cups of milk into a sauce pan over a low heat. Dissolve the cornflour in the remaining milk, then pour into the sauce pan along with the sugar. Stir constantly until the mixture has thickened. Whisk the chocolate until it is smooth, then serve in a dipping bowl.

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