The Spaniard Recipes

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THE SPANIARD (GRILLED SANDWICH)



The Spaniard (Grilled Sandwich) image

Laura Werlin says you could use smoked, sweet, medium-hot or spicy paprika. From Werlin's "Grilled Cheese Please! 50 Scrumptiously Cheesy Recipes."

Provided by gailanng

Categories     Lunch/Snacks

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

2 tablespoons butter, at room temperature
1/2 teaspoon pimentos, de la vera (Spanish paprika)
8 slices sandwich-size Italian bread
8 thin slices serrano ham (about 3 ounces) or 8 prosciutto (about 3 ounces)
4 ounces young mahon cheese, coarsely grated (you also can use fontina or American Muenster)
4 ounces manchego cheese, coarsely grated
4 fresh piquillo chilies, stems removed, slit lengthwise and opened like a book (can sub canned)

Steps:

  • In a small bowl, mix the butter and pimenton together.
  • Spread the pimenton-butter mixture on one side of each of the bread slices. Place 4 slices of bread, buttered side down, on your work surface. Place 2 slices of ham on the bread. Distribute the cheeses over the ham. Lay the chiles over the cheese and top with the remaining bread slices, buttered side up.
  • Heat a large nonstick skillet over medium heat for 2 minutes. Put the sandwiches into the pan, cover and cook for 3 to 4 minutes, until the undersides are golden brown. Remove the cover and turn the sandwiches, pressing each one firmly with a spatula to compress the filling slightly. Cover and cook for 2 to 3 minutes, until the undersides are well-browned. Turn the sandwiches once more, press firmly with the spatula again, cook for 1 minute, and remove from the pan. Let cool for 2 to 3 minutes. Cut in half and serve.

THE SPANIARD



The Spaniard image

Here earthy ingredients from sunny Spain come together for a richly flavored meatball. A sharp Manchego sheep's milk cheese and paprika-spiced chorizo sausage are mixed with ground pork and just a hint of red pepper flakes and garlic. When rolled into minis, these are a tapas treat. These balls stand up to the Spicy Meat Sauce (page 57) but go just as well with Classic Tomato Sauce (page 56).

Yield Makes about 2 dozen 1 1/2-inch meatballs

Number Of Ingredients 11

2 tablespoons olive oil
1 pound ground pork
1/2 pound dry spanish chorizo, finely diced
1/2 pound manchego cheese, finely diced
3 cups cooked long-grain white rice
2 large eggs
1/2 cup bread crumbs
2 tablespoons tomato paste
1 garlic clove, minced
1 teaspoon crushed red pepper flakes
1 teaspoon salt

Steps:

  • Preheat the oven to 450°F. Drizzle the olive oil into a 9 × 13-inch baking dish and use your hand to evenly coat the entire surface. Set aside.
  • Combine the ground pork, chorizo, Manchego, rice, eggs, bread crumbs, tomato paste, garlic, red pepper flakes, and salt in a large mixing bowl and mix by hand until thoroughly incorporated.
  • Roll the mixture into round, golf ball-size meatballs (about 1 1/2 inches), making sure to pack the meat firmly. Place the balls in the prepared baking dish, being careful to line them up snugly and in even rows vertically and horizontally to form a grid. The meatballs should be touching one another.
  • Roast for 20 minutes, or until the meatballs are firm and cooked through. A meat thermometer inserted into the center of a meatball should read 165°F.
  • Allow the meatballs to cool for 5 minutes in the baking dish before serving.

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30 AUTHENTIC SPANISH RECIPES TO MAKE AT HOME - WILD JUNKET

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  • Tostada con Tomate (Toast with Tomatoes) Photo Credit: www.carolinescooking.com. One of the most traditional Spanish dishes for breakfast is a tostada, basically a slice of toasted baguette bread.
  • Churros con Chocolate (Dough Fritters with Chocolate Sauce) Churros with chocolate sauce are a very popular snack in Spain. These deep-fried pastries are sometimes referred to as Spanish doughnuts.
  • Torrijas (Sweet Bread) Photo Credit: www.spanishfoodguide.com. Torrijas have long been part of the Spanish cuisine. While traditionally eaten on specific religious celebrations, these sweet delights have found their way into breakfast tables and regular menus.
  • Tortilla de Patatas (Potato Omelette) Photo Credit: spanishsabores.com. Tortilla de Patatas or Tortilla Española is definitely one of the most popular Spanish tapas among both locals and tourists.
  • Patatas Bravas (Fried Potatoes with Spicy Sauce) Photo Credit: www.theschizochef.com. Patatas Bravas are one of the most popular street foods and traditional tapas in Spain.


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  • Tortilla de Patatas. Tortilla de patatas is one of the most typical Spanish foods. It's one of those dishes you'll find people eating at all hours of the day (and night!)
  • Pan con Tomate. In Barcelona (and all of Catalonia) you'll always be asked if you want pan con tomate (bread with tomato) with your meal. Note—if you say yes, you'll be charged accordingly!
  • Tostada con Tomate, Aceite y Jamón. In Andalusia, they do things a bit differently when it comes to bread and tomato. Here, breakfast is all about the tostada: a piece of toasted bread covered with your choice of toppings.
  • Croquetas. Creamy on the inside and crunchy on the outside—that's the sign of a perfect Spanish croquette. There are countless varieties of croquetas here in Spain, but the most traditional are creamy Iberian ham croquettes (croquetas de jamón ibérico).
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