That we’re in love with Spain, it’s no secret… many know that we would like to move to one of the islands of this nation. Obviously among the reasons for this love, in addition to the people, the language and the culture… there’s the kitchen. It is not uncommon to organize with friends a Spanish dinner based on typical dishes, from appetizer to dessert, with the atmosphere of the tireless Spanish FIESTA.
Not only paella,here are some very easy recipes for a Spanish dinner but also for a not too demanding brunch, which you can easily achieve (and if I say that in the kitchen I’m not exactly Antonino Cannavacciuolo, trust XD), a real trip to Spain just sitting at the table.
Choose the recipe:
Spanish dinner-starter with Tostadas Andaluse
For your Spanish dinner we start with a starter that in reality, in Andalusia is a real breakfast: we in Italy call them bruschetta but in Spain they are the fabulous Tostadads, slices of crispy bread or mini baguettes seasoned in various ways: with simple olive oil and salt or, my favorite, a layer of tomatoes, a slice of Jamon Iberico (sensational Spanish raw ham) and a drizzle of olive oil.
- I use Rye bread which has a firmer taste and I let it be toasted in a non-stick pan or on a lightly oiled steak.
- I’m careful not to burn the slices but make them golden.
- The cherry tomatoes I use are the cherry tomatoes cut into tiny chunks.
- I do not season tomatoes, I prefer to smell the tomatoes and above all take advantage of the salt released from the ham and the little strand of oil that I put at the end.
- You can find the tasty Iberian jamon (but the serrano is also great) in super-supplied supermarkets like LIDL that often sell it in comfortable tubs
Spanish Dinner -The Potato Tortilla
Maybe with the term Tortilla,you can think of Mexico but no… it is the typical Spanish omelette with potatoes and onions. When I organize a Spanish dinner, the tortilla is never missing: the servant slices or I make squares so that you can eat even as a nice finger food.
Making it is very easy:
- I put peeled potatoes made in cubes (of a similar size to each other) in a non-stick frying pan with a clove of garlic, a drizzle of oil and water that almost covers them. This softens the potatoes.
- When the potatoes are already softer, I remove the garlic clove and insert the onions cut into thin strips (I love using the red onion of Tropea)
- Meanwhile I beat the eggs, I adjust with about two eggs per invite (the eggs I never use cold of the fridge), regulus of salt and pepper
- When potatoes and onions are cooked the verses in the beaten egg and mix.
- Towards the mixture in a non-stick pan, very hot, lightly oiled.
- The hardest part is definitely turn the tortilla which is quite heavy, help yourself with a lid of course
- You could also make the tortilla in the oven, for a slightly lighter version. In this case preheated oven, 20 minutes, 180 degrees
We love them!!! Whenever we are in Ibiza we have to make a disassemble and our favorites are those of the Pandok restaurant in Cala Llonga. These potatoes are special and tasty grace to a decided sauce that accompanies them.
The preparation of the sauce takes some time but the flavor will leave you speechless!
- Cut 1 garlic clove and 100g finely onion and sauté in oil along with a nice sprinkling of paprika
- Once browned well add 4 tablespoons of apple cider vinegar
- Let the vinegar evaporate and add 100ml of tomato sauce, 1 tablespoon brown sugar, 1 pinch of salt and if you want a couple of tablespoons of Worcester sauce.
- Cook for about ten minutes so that the ingredients are well joined.
- Remove the sauce from the heat and add 1 teaspoon of tabasco and 8 tablespoons of mayonnaise, stirring until you get a rosé sauce.
- The sauce should be served with a nice chopped parsley on fries and strictly cut into chunks.
Sangria… por supuesto!
Sangria is quenching and fragrant, you can’t help it in a Spanish dinner, besides Cerveza of course!
How to prepare it quickly and easily?
All you need is a discreet and full-bodied red wine (we use that of our personal production) to pour into a beautiful jug inside which you will also have to add the fruit cut into wedges or cubes.
Which fruit to choose:
If you want you can add cinnamon or cloves that help enhance the scent.
Some then go on to add sherry and brandy that enhance the alcohol content and flavor
What are you doing? Don’t you eat dessert? so let’s see what to serve at the end of dinner, something that is really and exclusively Spanish
This dessert, similar to the Catalan cream, we discovered during our trip to Formentera.
Making it is not complicated at all and I feel very good with the recipe of Yellow Saffron.
- Faccio bollire del latte insieme ad una stecca di vaniglia e alla buccia del limone e poi aspetto che si raffreddi.
- In una terrina mescolo zucchero, il rosso delle uova e la Maizena.
- Unisco delicatamente il latte alle polveri e mescolo con una cucchiarella in legno
- Metto il composto sul fuoco e aspetto l’ebollizione mentre continuo a mescolare fino ad ottenere una crema liscia, densa e lucida.
- A questo punto verso la crema in delle ciotoline e decoro con una spolverata di cannella.
- Lascio raffreddare in frigo fino al momento di servirle
And now it’s your turn!
Do you have other lesser-known Spanish paella recipes? Would you like to share them with us to help us make our Spanish dinner richer and more appetizing?