The Gastrosite of Spanish Recipes

A Guide to Cooking Correctly by Carlos Mirasierras

Lobster casserole (Caldereta de bogavante)

142 Lobster casserole

Four servings: 2 live lobsters of around 600 g (1.350 lbs) each; 700 g (1.500 lbs) ripe tomatoes; 350 g (0.770 lbs) onions; brunoise; 1 green pepper cut into brunoise; 2-3 garlic cloves cut into small dices; some mineral water; 2 toasts. Mortar-ground ingredients (2): 1 garlic clove; 6 toasted almonds, 1 sprig parsley, 1 lobster's liver, 2 tbsp brandy.

Preparation: Behead lobsters' heads on a tray to collect all the juices. Cut the head into 2 halves, remove the stomach, and reserve the liver. Cut the lobster's tail into slices, and deliver a hit to the claws to make easier the process of peeling them once they have been cooked.

Start frying the onions, the garlic, the pepper and the tomato, the salt, the black pepperand some sugar in a casserole. Mash all the ingredients with the purée sieve just once they have thickened.

Put back all the ingredients on the fire and add 250 cc of water per person, plus another 250 cc of water to correct evaporation. Add the lobsters' slices and their juices (previously sieved) collected from the heads when the ingredients start to see the. Allow 15 to 17 minutes of simmering. Grind the elements mentioned in (2) in the mortar (following the same order) and add the resulting paste (majado/picada) in the casserole 5 minutes before the conclusion of the recipe. This recipe can be prepared a few hours earlier, and be reheated before being consumed.


Codfish pil-pil style(Bacalao al pil pil)

143 Codfish pil pil style

This is indeed a very difficult recipe that not everybody can execute at the first try.

Four servings:8 pieces of desalted codfish slices (100 g each), dried on paper towels(800 g); 8 garlic cloves, sliced; 3 tbsp olive oil.

Preparation: Brown the garlic cloves in a casserole with some oil; then remove the casserole from the fire gas fire so it cools down to a lukewarm point, remove the cloves and add the codfish pieces (the skin of the fish upwards); the oil should not cover not the fish pieces, so they must be placed next to each other, and with enough room around.

Next is to place the casserole on a very mild fire and start moving the casserole in a swaying movement (remember the Hawaiian girls' dance, but slower); the temperature must be constantly kept low during all the process. After a few minutes we'll start to see the emergence of small white spots, which is in fact the gelatin released by the codfish and which acts as a gelling and thickening agent. After 30 minutes of swaying we'll see that the sauce takes on a mayonnaise-like aspect, and now we can turn the codfish pieces the other side, and place the browned garlic cloves and some pieces of roasted red pepper.

Baked codfish (Bacalao "a la llauna")

144 Baked codfish

Six servings:1 kg desalted and boneless codfish; 20 g paprika; 1 glass white wine; 4 garlic cloves; flour; salt; olive oil, and parsley.

Preparation: It is better to use thick pieces of the high dorsal part (loin) of the codfish, once bones and scales have been removed. Flour the desalted codfish pieces and fry in a pan with 2 dl of olive oil. Place the codfish in a roasting pan.
Fry 2 garlic cloves, cut into slices, in the oil used to fry the codfish until it takes on a brown color (it is better to sieve it to avoid refrying flour remaining in the oil); then add the paprika and the wine right away to avoid the paprika gets burned, and allow a few minutes of simmering.

Pour this base on the codfish in the roasting pan. Pound the remaining garlic cloves and the parsley in a mortar and add the resulting fine paste on top of the fish. Place the roasting pan in a preheated oven to 190º C (374º F) and allow a few minutes of au gratin function until it browns a bit.

Hake in parsley sauce (Merluza en salsa verde)

145 Hake in parsley sauce

Four servings: 4 thick hake slices(cut into 1-in pieces); 250 g clams; 125 ml fish stock; 125 dl white wine; 4 garlic cloves, peeled and finely chopped; 3 tbsp finely chopped parsley;1 tbsp flour; 4 tbsp olive oil; salt.

Preparation: Keep the clams soaked in salted water for at least 6 hours; this helps to remove the sand from clams.

In a casserole, big enough to hold the four hake slices, put some oil and start to heat it on a medium-to-low fire; add the garlic and monitor it doesn't get burned, add straightaway the flour, cook for half a minute, and add the wine and the stock (warm). Slightly salt the hake slices and add them to the preparation (when it is hot) together with the parsley. At this moment shake the casserole lightly so the sauce becomes thicker, allow 3 minutes of simmering, and turn the hake slices, add the clams, which must be moved to another dish once they open up (otherwise they would lose their juices and would take on a gum-like consistency); allow another 3 minutes, and return the clams so they can recover temperature. Once this has been accomplish remove the casserole from the fire and serve straightaway.

Casserole of lobster and rice (Arroz con bogavante)

146 Casserole of lobster and rice

Four servings: 4 small lobsters; 200 gm prawns; 350 gm rice; 1 onion, finely chopped; 3 garlic cloves; ½ green pepper; ½ red pepper; 1 carrot; 3/4tomato purée; 1 tbsp paprika; a few strands saffron;100 ml white wine; 1 l lobster/fish stock.

Presentation: We first need a sofrito that will be made by sautéing the onion, garlic, both half peppers and the carrot, all finely chopped; we subsequently add the tomato purée and allow some simmering for a few minutes (no more than 5).

After this period of time, add the rice and stir it all with a spatula, while incorporating the paprika, the saffron strands and the wine. At the same time, start cutting the lobsters (while alive) into not-too-small pieces, and fry them in some olive oil on a high fire. Add the fried lobster pieces to the rice The cooking time of the rice may vary from 15 to 18 minutes, so one minute before the limit time add the prawns (de-shelled).



Tuna fish in tomato sauce (Atún con tomate)

147 Tuna fish in tomato sauce

Four servings: 1/2 kilo fresh tuna fish cut into 1-in dices;1 onion, cut into brunoise; 250 dl fried tomato; 2 garlic cloves, cut into small dices; 1 dl olive oil; salt & black pepper; half a glass white wine; a pinch oregano & 1 bay leave.

Preparation: Fry the tuna dices on an intense fire in a pan with 3 tbsp of olive oil, and reserve (the ideas is to "seal" the external side of the tuna dices and leave the central part of them more juicy). On another clean pan add 2 tbsp of olive, fry the garlic and add the onion before the garlic turns too brown; keep frying both ingredients on a low fire for some minutes, add the tomato and allow 10 minutes of cooking on low fire.

Spiny lobster casserole (Caldereta de Langosta)

148 Spiny lobster casserole

Four servings: 2 lobsters (1 kilo each, Aprox.); 1 liter fish stock; 1 onion; 4 red peppers (ñoras, etc); 1 small bouquet of parsley; 250 g tomato purée; 2 small branches of fennel; 2 stems leek (the green part); 2 garlic cloves; ¼ liter olive oil; salt & pepper to the taste; 1 small glass brandy.

Ingredients for the mortar: 50 g angle fish liver fried ; 8-10 toasted almonds; 1 garlic clove; 1 branch of parsley; 1 small glass brandy.

Preparation: Sauté lightly the lobsters in a casserole on a high fire is cut into slices, add the brandy and flambé and reserve; next frythe rest of the lobsters' bodies in the same oil together with the garlic and the veggies cut into brunoise.After some minutes of simmering on a medium-to-high flame, add the fish stock and let simmer again for 20 minutes on a lower fire. Remove the lobsters' bodies, mash on a mortar, add some of the fish stoke of the preparation and sieve it all through a china cap to get a fine cream with no shell traces

Heat again the casserole on the fire, place the lobster slices, and all the juices that have been produced after the flambé, add some more water if the sauce is thick in excess, and simmer for 15 minutes.Mash the angle fish liver (fried), together with the garlic, the almonds, the parsley to a fine paste, add the brandy and pour it on the preparation 5 minutes before the conclusion of the recipe.

Piquillo peppers stuffed with codfish

(Pimientos del piquillo con bacalao en salsa)

149 Piquillo peppers suffed with cod

Four servings:200 gm of desalted cod-fish; 2 potatoes: Allioli (or mayonnaise, although allioli is preferable); 12 canned red Piquillo peppers.

Ingredients for the béchamel:both preparingthefills and the sauce: 2 tbsp of flour, 1 oz. of butter, 200 ml of milk cream (3 oz.), 400 ml of fish broth (warm); and some paprika.

Preparation:Boil the peeled potatoes for 18 minutes, and add the desalted cod-fish only 3 minutes before removing the potatoes from the fire ring. Strain the potatoes and the fish and start smashing the ingredients with a fork, or with your customary tool, and reserve for a later use. Prepare the béchamel by melting the butter in a medium-sized casserole and on a light fire ring, and add the flour and mix with the wire whip to get an homogenous paste (it is called "rouge" when it is cooked a bit longer and acquires a red color). Now you can add the fish broth, warm, and the cream bit by bit to finally get a creamy, thick sauce. Now you can mix the smashed cod-fish and potatoes with the allioli, or mayonnaise, to get the stuffing for the Piquillo peppers. Now you need a sauce in which the piquillos may swim. Melt the butter with some oil in a small saucepan, add the flour and stir with wire whip. Start to add, bit by bit, the milk cream (better if it's a bit warm), and then the fish broth; let it all simmer for a few minutes so the béchamel cream gets thicker, add 1/2 tsp of paprika, and finally pour this sauce on the stuffed red peppers, sway the casserole a bit to improve the mixing process and serve; or heat again a bit the whole preparation if the peppers are not warm enough.

Codfish cooked with white wine

(Bacalao con Pimientos y Cebolla al Vino Blanco)

150 Codfish cooked with white wine



Four servings: 600 g desalted codfish (dried on paper towels); 1 onion, finely chopped; the flesh2 red peppers (roasted in an oven with some olive oil, skinned and seeded); 1 garlic clove, finely chopped; 1 glass white wine; 1 glass fish cod; 1 tbsp flour; olive oil; salt & pepper.

Preparation: Sauté the onion and the garlic, then add the flour and stir thoroughly to mix it all. Add the fish stock (warm), stir again the ingredients and then add the wine (it is as though you were making a béchamel cream). Let this cream simmer for 6 minutes on a mild fire. Grind the flesh of the red peppers with a hand blender, add it to the previous cream, mix all the elements and pour this sauce on top of the codfish pieces, which had previously been placed on a roasting pan. Place the roasting pan in a preheated oven to 180ºC (356ºF) and cook au gratin for ten minutes.

Fisherman's style monkfish(Rape a la Marinera)

151 Fisherman

Four servings:3/4 k monkfish, cut into slices (1/2-inch thick); 8 prawns; 1 onion. finely chopped; 2 tbsp tomato purée; 1 glass white wine; 2 garlic cloves, finely chopped; some parsley, finely chopped; 8-10 almonds (peeled and toasted); a few saffron pistils; salt & olive oil. 1/4 k clams & 1/4 k mussels that will be placed in a pot with some water to allow their opening, and the juices produced in the process will be reserved (Clams should be soaked in salted water for at least 8 hours, so the sand the contain may be released).

Preparation: First, salt the angler fish pieces and then dredge them in flour; next fry the pieces with some olive oil on high flame and reserve in a warm place (a preheated oven turned off). Fry in the same oil the onion, and some minutes afterwards the tomato. Let it all simmer for some 8 minutes. Now, mash the almonds and the saffron, then add the wine and pour this liquid mash in the casserole with the rest of ingredients, turn up the fire and let the wine evaporate. So, at this point add the angler fish slices, let simmer for 8 minutes (add in the meantime some 2 or 3 tbsp of mineral water if the whole preparation dries out). Next, add the clams, the mussels, and the juices collected, together with the prawns and let preparation simmer for 8 minutes.

Codfish in samfaina (Bacalao con samfaina)

152 Codfish in sanfaina

Four servings:4 pieces desalted codfish;1big-sized onion; 3 red and ripe tomatoes; 1 garlic bulb; 2 small eggplants; 2 small red peppers; 1 zucchini;1tsp paprika; 1 bay leave; 1 pinch salt; 50 cc olive oil; 1 glass wine.

Presentation of the sanfaina: Cut al the veggies into strips, except the tomato, and start to fry in oil: Add the white wine and the paprika when you notice the ingredients start to take on some color. Reduce the wine, then add the tomato cut into cubes and let simmer for 10-12 minutes on a mild fire.

Preparation: Dredge the codfish pieces in flour and fry them in olive oil until they get a brown color; this is obtained when the oil is quite hot (not smoky) and the pieces are turned again and again. Once they're fried, place them on paper towel to drain the excess of oil.

Place the codfish pieces on a roasting pan, and cover each piece with the veggies. Place the roasting pan in a preheated oven and cook au gratin for a few minutes at 180º (356ºF).


Stuffed squids (Calamares rellenos)

153 Stuffed squids

Four servings: 8 medium-sized squids; 250 g of g minced pork meat; 2 eggs;some parsley; 3 garlic cloves; 1 small glass white wine;1 tbsp flour; 10 almonds; and 10 hazelnuts; 250 g clams; 250 g mussels; 8 prawns; salt & pepper.

Preparation: Clean the squids; cut their tentacles and fins (and reserve) and empty them.

Turn their bodies inside out, as it prevents the stuffing to come out and spares the use of a toothpick to close the squid body. Clean the eggs and start to boil them together with the tentacles and fins previously reserved, the potato cubes and a pinch of salt for ten minutes; the resulting broth will be later used. Put these elements in a bowl with a tbsp of the resulting broth and mash it all with a fork to form a filling/stuffing paste. Stuff the squids with this paste, but not in excess, as squid shrink a bit when they are fried. In the mean time, grind the garlic cloves, the parsley, the almonds, the hazelnuts, and add the glass of wine .

Heat a casserole on the fire with some olive oil on a medium-to-lo fire; add a tsp of flour and the mix produced in the hand-blender and simmer for 5 minutes. After this time add the squids, let them heat a bit, and add the broth produced during the boiling process of the eggs, potatoes, etc; simmer all this for 50 minutes on a mild fire, and stir it all from time to time. Add the clams, the prawns and the mussels, all of which will make the garnish of the squids, 5 minutes, before the conclusion of the preparation.

Biscayne style codfish (Bacalao a la Vizcaina)

154 Biscayne style codfish

Four servings:800 g desalted codfish, dried on paper towels; 12 dried red peppers (pimientos choriceros), which must be rehydrated to scrape off the internal meat (in many recipes they are replaced by ground piquillo peppers); 5 onions, finely chopped; 2 garlic cloves; a small hot pepper; salt & olive oil.

Preparation:First fry the onion in a casserole until it turns translucent. Next, add the meat of the rehydrated red peppers, or its equivalent, together with the small hot pepper, 1 dl of water, and let simmer for 15 minutes on a medium fire. In the meantime, brown the garlic cloves in another frying pan. This done, place the codfish pieces, and allow some slight frying for 3 minutes. Finally, put the codfish into the casserole with the sauce and simmer for only 2minutes.




Prawns sauté in garlic and red chili (Gambas al ajillo)

155 Prawns sauté in garlic and red chili

Four servings: 400 g peeled prawns; 10 garlic cloves, sliced; 1 red chili, sliced; 8-10 tbsp olive and& salt; a few parsley leaves.

Preparation: Heat the oil in a casserole or frying pan; add the red chili and the garlic slices; let both ingredients simmer 2-3 minutes, until the garlic browns a bit. Next, add the prawns, wait 2 minutes (until they change in color) on a mild-to-high fire, salt to taste and remove the pan from the fire and serve the prawns in small earthenware casseroles. Sprinkle some fine chopped parsley on them

If you use frozen prawns (which is quite normal) do as follow before frying them: Defrost the prawns in the fridge to avoid an abrupt change of temperature. Next, heat water in a pot and bring it to a boil, and then add the prawns in it, wait no more than 40 sec and move them to a bowl with ice cold water. This is to avoid that prawns do let out juices during the frying process, otherwise it would be necessary to prolong unnecessarily the cooking until the juices evaporate.


Squid rings in sauce (Calamares en salsa)

156 Squid rings in sauce

Four servings: 1 big-sized onion; 3 or 4 garlic cloves; olive oil; 5 tbsp fried tomato purée; 750 g squids; 200 ml Spanish brandy; black pepper, hot pepper (optional); 1 fish stoke cube.

Preparation: Rinse the squids, remove the white solid part, and cut into rings. Sauté the garlic cloves and the onions, finely chopped, and add the tomato once the first ingredients do get a soft aspects.

Next add the squid rings, the cube crashed and the black pepper. And finally add the brandy and simmer for some 20-30 minutes till the sauces take on a thicker consistency. The hot pepper must be added at the end.


Codfish in piperade (Bacalao en piperrada)

157 Codfish in piperade

Four 4 servings: 4 thick slices fresh codfish; 2 medium-sized red peppers, and 2 medium-sized green peppers, cut into strips; 2 onions, cut into rings; 3 garlic cloves, cut into thin slices (optional); paprika; salt, olive oil.

Preparation: First of all, switch the oven on and preheat it to 160ª C (320º F); start to fry all the pepper strips for a few minutes, then add the onion rings and some salt, and go on simmering all the element until they get soft enough.

In the mean time, place the cod fish, the skin upwards, in a roasting pan, add oil tocover the slices: move the roasting pan to the oven and allow 20 minutes of cooking. This a low-cooking process in which the oil does not fry the food (this is called confitar in Spanish); you can also use an electric stove, since the temperature can be monitored more easily than with a gas ring stove.

Once the codfish has been slowly cooked in oil (confitado), place each piece on a dish with the vegetables (piperade) on top.

There is a small variation in which some of the upper oil of the roasting pan is used to fry the garlic slices until they get a slight brown color; then the oil and the garlic are moved to a blender to get a semi-thick sauce that will be used to be poured on the vegetables covering the codfish; and next, the pieces are cooked au gratin for a few minutes at 220 ºC (428ºF).




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