AUTHENTIC SPANISH PICADILLO Picadillo is a traditional dish in Spain. Its name originates from the Spanish word “picar” which means “to mince” which explains the presence of minced beef. It can also be used as stuffing for bell peppers, tacos, burritos, enchiladas, and empanadas.
Ingredients for this soft, fragrant stew of ground beef and tomatoes
2 pounds Minced Beef
½ teaspoon salt
1 teaspoon red pepper flakes
1 cup dry Sherry
¼ cup extra virgin olive oil
1 large onion – coarsely chopped
1 large green pepper – coarsely chopped
3 large cloves garlic – finely chopped
1/3 cup capers (drained)
1/3 cup green olives with pimentos – sliced in rings
1 bay leaf
½ teaspoon cumin powder
½ teaspoon dried oregano
1 small can tomato paste
½ cup raisins
1 teaspoon cinnamon
1 teaspoon sugar
1/8 teaspoon ground cloves
1/8 teaspoon ground ginger
½ cup Dry Sherry (in addition to the Sherry above)
Mix beef with salt, red pepper flakes, and dry Sherry. Cover and let stand in the refrigerator for 2 hours.
Heat the olive oil in large skillet. Add onion, green pepper and sauté until soft.
Add the garlic, capers, olives, and beef mixture, stirring until the meat is completely cooked.
Add the remaining ingredients (except for the ½ cup of Sherry). Cover and cook over low heat for 1 hour, stirring occasionally.
Skim off excess fat, and add ½ cup dry Sherry. Serve with white rice (sprinkle with parsley), mixed green salad, Sangria, or and ice cold beer.
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Sautéed Lemon and Garlic Chicken - Inspired by a Spanish tapas recipe, this sautéed lemon garlic chicken is quick, easy and very tasty.
Prep Time:5 minutes
Cook Time:12 minutes
3 large skinless boneless chicken breasts
3 garlic cloves minced
¼ cup olive oil
Rind or zest of 2 lemons
Lemon juice of two lemons
A handful of chopped fresh parsley
Cut the chicken in very thin slices crosswise (width wise)
In a pan, large enough to fit the chicken heat the olive oil and sauté the garlic for about 30 seconds.
Add the chicken and sauté for about 10 minutes until it starts to brown on the edges.
Add the lemon juice and half of the lemon zest, and bring to a boil, while deglazing the pan with a wooden spatula, scraping all the pieces stuck on the pan.
Remove from heat, add the parsley and blend.
Sprinkle with the rest of the zest, salt and pepper. Serve with lemon wedges
This Spanish olive oil cake with lemon and almonds is easy and delicious. Olive oil cakes are moist and rich, usually combined with citrus and bursting with flavour so you could substitute the lemons for any other citrus fruit.
Prep time Cook time 50 mins
Serves: 8 slices
1.5 cups of plain flour
¼ cup of finely ground almonds (you can pulse raw almonds in the food processor until a powder but not a paste!)
¼ teaspoon of salt
2 teaspoons of baking powder
1 cup of granulated sugar
Zest from two lemons
3 large eggs
¼ cup of freshly squeezed lemon juice
1 cup of full fat unsweetened Greek yogurt
⅔ cup of Spanish extra virgin olive oil
Powdered sugar to top the cake
Preheat your oven to 190ºc and then grease and flour a 9½ cake tin.
In a medium sized bowl mix together the flour, ground almonds, salt and baking powder.
Massage the lemon zest into the sugar by rubbing it with your fingers, allowing the sugar to become infused with the zest's flavour.
In a separate bowl, beat the sugar and eggs on medium high (I use a hand mixer) for about two minutes (the mixture should have doubled in size and lightened in colour).
Now, whisk in the lemon juice and Greek yogurt on a low speed.
Finally, add the olive oil by slowly drizzling it in while mixing on low.
When combined, fold in the flour mixture by hand using a rubber spatula. Stop mixing as soon as everything is combined-- you don't want to over mix.
Pour the batter into the greased and floured cake pan and bake about 50 minutes in a preheated (190°c) oven (or until a toothpick inserted in the middle comes out with only a few crumbs).
Take your cake out of the oven and let cool for at least 20 minutes before removing from the cake pan. Right before serving dust with powdered sugar.
Served as a tapas or great as a side dish at barbecues, Chorizo cooked in Cider and can be eaten alongside salads, pasta dishes, or just eaten straight out of the bowl with crusty toasted bread.
Prep time Cook time 15 mins, Serves: 6
500g of chorizo (fresh or semi-cured)
1 tablespoon of extra virgin olive oil
1½ cups of apple cider
2 bay leaves
2 tablespoons of parsley, roughly chopped, to serve
Slice the chorizo into two-centimetre pieces (just under an inch) and set aside.
In a frying pan, heat the olive oil over a medium heat.
Add the chorizo to the pan, and fry until the pieces start to brown (roughly 5 minutes).
Add the cider and the bay leaves, and toss the chorizo to coat. Simmer for 5-8 minutes, or until the cider turns syrupy, with streaks of red oil on top from the chorizo.
Spoon into a bowl, and garnish with the chopped parsley
What is chorizo?
Basically its a sausage
It’s made from chopped or minced pork meat and fat, sometimes with beef as well, macerated with sweet and hot pimentón (paprika) or the pulp from choricero peppers, plus pepper, garlic and oregano. The pimentón gives chorizo its distinctive ruddy-red color. The sausage also acquires a subtle smoky flavor from the use of smoked pimentón, pimentón de la Vera. After stuffing in casings, the sausages are air-dried. Lactic fermentation gives chorizo an appetizing tangy flavor.
Chorizo is made in short or long and hard or soft varieties; leaner varieties are suited to being eaten at room temperature as an appetizer or tapas, whereas the fattier versions are generally used for cooking. (Mexican chorizo differs totally from Spanish Chorizo, Mexican is usually highly spiced and is a fresh sausage and must be cooked before eating). Read more HERE
Spanish chicken Bake. Cook this Spanish-inspired chicken bake with this easy recipe that the whole family will love.
4 Chicken Thigh Cutlets
2 teaspoons smoked paprika
2 teaspoons dried oregano
500g baby potatoes, halved
1 red onion, cut into wedges
1 red capsicum, seeded, coarsely chopped
1 zucchini (courgette), halved lengthways, thickly sliced diagonally
1/2 cup (80g) stone less black olives
1/2 cup (125ml) chicken stock
Preheat oven to 200ºC. Combine the chicken, paprika and oregano in a large bowl. Season.
Heat a large frying pan over medium heat. Cook chicken for 2 mins each side or until golden brown. Transfer to a baking dish.
Add the potato to the pan and cook, tossing, for 5 mins or until light golden.
Arrange the potato, onion, capsicum, courgette and olives around the chicken in the dish. Pour the stock around chicken. Season.
Bake for 35-40 mins or until the chicken is cooked through and vegetables are tender. Serve immediately.
Chicken can be an excellent source of low-fat protein. Chicken is also a very good source of selenium, phosphorus, vitamin B6, and niacin. Depending on the cooking method you choose, chicken can also be low in sodium. Chicken is also relatively low in calories. A 3-ounce serving of boneless, skinless chicken breast contains around 90 calories.