Albondigas, Meatballs in Spanish, are another popular choice here in Spain, you will often find these served as a tapas, but of course they make a great main meal served with rice or pasta.
1 large onion, chopped fine
1 large green bell pepper, chopped fine
1/4 cup plus 2 tablespoons olive oil
2 pounds ground beef (not lean)
1/2 pound ground pork (not lean)
2/3 cup fine dry bread crumbs
2 1/2 teaspoons salt
1/4 teaspoon freshly grated nutmeg
1/4 cup minced fresh parsley leaves
4 large garlic cloves, minced
1 tablespoon olive oil
1 (33 1/2-ounce) can whole tomatoes, including juice
3/4 teaspoon dried oregano, crumbled
In a 9-inch heavy well-seasoned skillet (preferably cast-iron) cook onion and bell pepper in 2 tablespoons oil over moderately low heat, stirring occasionally, until softened.
Cool mixture. In a large bowl combine well onion mixture, ground meat, bread crumbs, salt, nutmeg, and parsley.
Form level tablespoons of mixture into balls (about 90). In skillet heat 1 tablespoon oil over moderately high heat until hot but not smoking and brown meatballs in batches (about 16 at a time), shaking skillet frequently so that meatballs maintain their shape and adding remaining 3 tablespoons oil as necessary.
Transfer meatballs with a slotted spoon as browned to a bowl.
Sauce: In a heavy kettle cook garlic in oil over moderately low heat, stirring, until fragrant, about 15 seconds.
Add tomatoes with juice and oregano and simmer, breaking up tomatoes.
Add meatballs and simmer, covered, gently stirring occasionally, 25 minutes, or until meatballs are tender and sauce is thickened slightly.
Transfer meatballs with slotted spoon to heated serving dish. If sauce seems thin, boil gently, stirring frequently, until thickened to desired consistency.
Season sauce with salt and pepper and spoon over meatballs.
Meatballs and sauce may be made 2 days ahead. Let it cool uncovered and chill covered. reheat meatballs before serving.
Grilled Sardines With Lemon, Garlic, and Paprika Perfect for the BBQ
Did you know national sardine day is 24th November.
3 medium garlic cloves, finely minced (about 1 tablespoon)
1/4 cup extra virgin olive oil
fresh juice from about 2 lemons
1 teaspoon smoked Spanish paprika
1/2 teaspoon freshly ground black pepper
1 pound fresh sardines, cleaned, scaled, and gutted
Fine sea salt
2 tablespoons chopped fresh parsley
Lemon wedges, for serving
Combine the garlic, olive oil, lemon juice, paprika, and black pepper in a small bowl and whisk well to combine.
Arrange the sardines in a single layer on the bottom of a shallow baking dish and pour the marinade over the fish. Turn the fish to ensure they are coated evenly, and spoon some of the marinade into the cavity of each fish. Set aside to marinate for 30 minutes.
When all the charcoal is lit and covered with gray ash, arrange the coals in an even layer on the charcoal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Alternatively, set all of the burners on a gas grill to the highest heat setting, cover, and preheat for 10 minutes. Clean and oil the grilling grate.
Remove the sardines from the marinade and grill over direct heat until well-charred, 2 to 3 minutes. Using a metal spatula or fish turner, flip the sardines over and grill until charred on second side and cooked through, about 2 minutes longer.
Transfer the sardines to a large platter and season with salt. Garnish with chopped parsley and serve with lemon wedges.
Bring the taste of Spain home - FIND LOTS MORE SPANISH RECIPES HERE
Lemon curd is not necessarily a Spanish recipe but a great use of the abundant lemons available here. Use it on bread/toast, crumpets etc or as a filling for various cakes or just eat it out of the jar. You could also do the same with any citrus fruits such as oranges or limes or even Cherries for something a bit different.
Easy Lemon Curd Recipe. Stove top method
Makes one 500g/1lb 2oz (large) jar or two 250g/9oz (small) jars
4 unwaxed lemons, juice and zest
200g 7oz caster sugar
100g 3½oz unsalted butter cut into cubes
3 eggs plus 1 extra egg yolk
Place the lemon zest, juice, sugar and butter into a heatproof bowl. Sit the bowl over a saucepan of gently simmering water, make sure the water is not touching the bottom of the bowl. Stir the mixture every now and again until all of the butter has melted.
Lightly whisk the eggs and yolk and stir them into the lemon mixture. Whisk until everything is well combined, then leave to cook for 10–13 minutes, stirring every now and again, heat until the mixture is thick and creamy and thick enough to coat the back of a spoon.
Remove from the heat and set aside to cool, stirring occasionally as it cools. Once cooled, spoon the lemon curd into sterilised jars (see below) and seal. Keep in the fridge until ready to use.
Lemon Curd Recipes, Slow Cooker Method
8 Eggs (whisked)
1 1/2 Cups of White Sugar (about 300gms)
3-4 Teaspoons Finely grated Lemon Rind
1 Cup of Lemon Juice ( = about 7-8 lemons, 250 ml)
Prep: 10 mins
Cook: 2 hrs
Serves: 4-5 Small Jars or 3 Big Jars
Grate the lemon Rind first then cut and juice the lemons ( make sure there are no pips! ).
Crack 8 eggs into a bowl and whisk them.
Pour ALL ingredients into the slow cooker
Turn on High and constantly keep stirring until the Butter has completely melted.
Once melted, turn slow cooker onto Low with a Tea Towel under the lid and leave for 1 1/2 - 2 hours or until fairly thick.
Stir every 20 minutes or so
Once Lemon curd is done, take the jars out of the oven and pour it in and put on the lid.
Allow the jars to cool first before putting them in the fridge or they may crack.
Get some jars (about 3-4 for this recipe) wash them in boiling water, dry them, and put them in the oven at 100C for 10 minutes.
The lids of the jars you put in a pot of boiling water for 10 minutes not in the oven
Make sure this is the 10 minutes before serving so that the jars are still very hot when your pour in the Lemon curd.
ENJOY YOUR LEMON CURD
Spanish Roast Pork Shoulder is known as Pennill or Pernil pronounced perr-neel and is a slow roasted piece of pork, usually shoulder or leg and is lovely served with Spanish Rice. This is a very popular dish to be shared during family holidays, such as during a Christmas Eve Feast.
1 (5-pound) pork shoulder
Sofrito 1/4 Cup
1 green pepper, minced
1 onion, minced
1/2 bunch coriander, chopped
1/4 cup olive oil
12 whole garlic cloves, slightly smash
3 envelops (1 1/2 tablespoons) sazon seasoning
1/4 cup diced onions
2 tablespoon butter
2 envelopes (1 tablespoon) sazon seasoning
1 tablespoon adobo seasoning
2 cups long-grain rice
4 cups water
2 tablespoons sofrito
1 (16-ounce) can pigeon peas
2 tablespoons chopped fresh coriander leaves, to garnish
Homemade Adobo Seasoning 1/4 cup sweet paprika, tablespoons ground black pepper, 2 tablespoons onion powder, 2 tablespoons dried oregano, 2 tablespoons ground cumin,1 tablespoon chipotle chile powder
Homemade Sazon Seasoning- 1 tablespoon ground coriander, 1 tablespoon ground cumin, 1 tablespoon ground annatto seeds (achiote) or turmeric, tablespoon garlic powder, 1 tablespoon salt,2 teaspoons oregano,1 tsp ground black pepper
Roast Pork Shoulder with Spanish rice
In a food processor add green pepper, onion, and coriander Pour in oil and mix well. Set aside 2 tablespoons for Spanish rice.
Cook's Note: Can keep in the refrigerator for up to 10 days.
Preheat oven to 300 degrees F.
Cut off 2-slices (about 1/4-cup) of pork and set aside for Spanish rice.
Make at least 12-slits in pork with the tip of a very sharp knife. Put 1 clove of garlic in each slit. In a small bowl, mix together the sazon and adobo seasonings. Add 1/4-cup sofrito and stir together. Rub over entire pork shoulder.
Place pork in large roasting pan, wrap with foil and cook for 3 hours. Remove the foil and crank oven up to 400 degrees F and let cook additional 20 minutes until desired crispness.
For the rice:
In large saucepan on high heat, saute onions and reserved pork in the butter until lightly browned. Add sazon, adobo, rice, water and reserved sofrito. * Cook's Note: Do not stir at any point.
Cook about 10 minutes on high or until the water begins to evaporate to almost the level of the rice. Add pigeon peas and coriander. Cover with lid, reduce heat to low and let cook until water is totally evaporated and rice is tender. Remove from heat.
FIND LOTS MORE SPANISH RECIPES HERE We offer a terrific selection of Spanish Recipes to help bring a little bit of your holiday in Benidorm home to your dining room. Follow the link to find more favourites
Spanish flan - The name comes from the Old French word, “flaon,” from the Late Latin word, “fladon,” which is derived from the Old High German word “flado,” which means a flat cake or object. below is a simple Spanish Flan Recipe.
Spanish Flan Recipe
1 h 20 m 8 servings 349 cals
1 cup white sugar
1 (14 ounce) can sweetened condensed milk
1 (12 fluid ounce) can evaporated milk
1 tablespoon vanilla extract
Prep time 20 m, Cook 1 h, Ready In 1 h 20 m
Preheat oven to 350 degrees F (175 degrees C).
In a medium saucepan over medium-low heat, melt sugar until liquefied and golden in color. Carefully pour hot syrup into a 9 inch round glass baking dish, turning the dish to evenly coat the bottom and sides. Set aside.
In a large bowl, beat eggs. Beat in condensed milk, evaporated milk and vanilla until smooth. Pour egg mixture in to baking dish. Cover with aluminum foil.
Bake in preheated oven 60 minutes. Let cool completely.
To serve, carefully invert on serving plate with edges when completely cool.
Enjoy your Spanish Flan
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