Pollo con salsa

Pollo con salsa

Preparation time: 5 minutes. Cooking time: 35 minutes. Taste the seasoning and buen provecho!

 

INGREDIENTS

50ml Spanish olive oil

8 free range chicken thighs

1 head of garlic

1 Spanish onion

2 teaspoons of flour

2 sprigs of fresh rosemary

1 glass of dry white wine

Black pepper powder

1 glass of water

200g of pitted green and pitted black Spanish olives

Salt

DIRECTIONS

Place a wide pan over a high heat and add a touch of olive oil, then lightly season the chicken thighs and brown in the pan. Place skin side down first, as they will release a touch of fat, which will help to colour the meat and caramelise the rest of the ingredients.

Once both sides are golden, set them aside and start frying the thinly sliced garlic and onion.

When golden, add the flour and stir constantly for 1 minute so that the flour doesn’t become doughy or lumpy.

Bring the chicken back to the pan, add rosemary and pour in the glass of white wine.

Stir the sauce to dissolve the flour and reduce the wine by half to burn the alcohol and add the acidity that the dish needs.

At this point add the black pepper, the glass of water and the olives and braise the dish for approximately 20 minutes, until the chicken has tenderised and the ingredients have come together in a juicy, rich sauce.

 

Tortilla de patatas

Tortilla de patatas

Tortilla de patatas for 4 people recipe by Omar, preparation time 5 minutes, cooking time 40 minutes. 

I recommend eating the tortilla when still a little runny in the middle. Each tortilla is different, after trying them different ways you’ll find the one you love the most - but this one is my favourite for sure.

INGREDIENTS

3 large potatoes for frying

1 Spanish onion

Spanish olive oil for deep frying

8 large free range eggs

225g of hot chorizo sausage

1 handful of pitted Spanish olives (green olives)

Salt to season

 

DIRECTIONS

Peel, wash and thinly slice the potatoes and cut in half into the shape of half moons.

Repeat this with the Spanish onion.

Pour olive oil in a deep frying pan over a high heat - use enough oil to just cover the onion and potatoes.

Once the oil is hot, drop in a slice of onion and this should start frying immediately. Cook the onion for around 10 minutes until golden and then add the sliced potatoes. Stir occasionally for at least 15 minutes, until the potatoes are soft and cooked through.

Drain the oil from the potato and onion and mix in the egg and place in a separate dish. Let it rest for 10 minutes while you cook the chorizo and olives.

Chop the chorizo into chunks and halve the pitted olives.

In the same frying pan you have used to cook the potatoes use a medium heat to cook the chorizo for 1 minute, followed by the olives for just 15 seconds before adding this to the potato, onion and egg mix.

Season and stir slowly.

To make the tortilla place a non-stick pan over a medium heat and drizzle in a drop of olive oil.

Pour the tortilla mix into the pan and lower the heat. After 4 minutes use a large plate to cover the pan, hold it tightly and flip the tortilla onto the plate. Slide the 'non-cooked side' of the tortilla back into the pan to cook.

Note: if it is the first time you have flipped a tortilla, you might want to practice with the plate and an empty pan first. Depending on the size and depth of the pan, cooking time may vary.

 

Pinchos morunos

Pinchos morunos

INGREDIENTS

Chicken, beef, pork or lamb meat (whichever you fancy the most)

1 teaspoon of Pimenton (sweet or spicy, again as you wish)

1 teaspoon of cumin

1 teaspoon of dried oregano

A bit of freshly cracked black pepper

1 sprig of fresh thyme

1 garlic clove

Olive oil

Salt

 

DIRECTIONS

Clean and dice the meat that you’ve chosen. If you have chosen chicken, I suggest you use the thighs, if it’s beef use the skirt, if it’s lamb, use the leg and if it’s pork use the fillet.

Chop the garlic into fine pieces and mix with all the marinating ingredients. Mix it with the diced meat and skewer it (if you use wooden skewers I would recommend that you soak them in water first for 30 minutes).

Drizzle the olive oil over the skewers and let them marinate for as long as you wish.

To fry them, just place a pan over a high heat, season and cook them to your liking. If you grill them in the BBQ they taste even better.

Pan-fried squid with hot chorizo

Pan-fried squid with hot chorizo

INGREDIENTS

4 small squids

2 hot chorizo sausages

2 chicory endive

2 tomatoes

4 tbsp of olive oil

2 tbsp of sherry vinegar

Maldon salt

 

DIRECTIONS

Clean the squid and keep the tentacles (or tell your fishmonger to do it for you). Pan-fry them over a high heat with a bit of salt and olive oil. Turn the squid once the first side is golden (total cooking time 3 minutes maximum).

Meanwhile, slice the chorizo and sauté in a pan over a medium heat. Chop the chicory endive and the tomato and mix. Once the chorizo is cook add the vinegar in the pan and mix with the rest of the salad. Serve with the squid, the combination of sea and land ingredients is fabulous.

Lubina a la sarten con aceitunas, piquillos y fino

Lubina a la sarten con aceitunas, piquillos y fino

Pan-fried sea bass with Spanish olives, piquillo peppers and dry Sherry. Preparation time: 5 minutes, cooking time: 20 minutes.

INGREDIENTS

4 150g pieces of sea bass

1 tin of piquillo peppers

1 handful of Spanish Caperberries

4 garlic cloves

100ml of Spanish olive oil

A pinch of salt

A generous pinch of cracked black pepper

1 small glass of dry Fino sherry

1 tin of pitted black Spanish olives

2 sprigs of flat parsley

PREPARATION

Wash and pat dry your sea bass fillets and put to one side to pan fry later.

Open the tin of piquillo peppers, cut them in half and remove any seeds.

Drain the caperberries and olives and put these aside also.

Peel and thinly slice the garlic cloves and onion, then add half of the olive oil to a hot pan and fry over a medium heat until golden brown.

Add the piquillo peppers and sauté for a further 30 seconds, before adding the purple Spanish olives and caperberries and sauté again.

Season with salt and pepper and add a splash of Fino. Let the alcohol burn and sprinkle a touch of finely chopped parsley into the pan. Taste the seasoning and alter if needed.

Take a separate non-stick pan and place over a high heat and pour in a touch of Spanish olive oil.

Score the skin of the sea bass through and then pan fry skin side down until ¾ done, turn over, season the skin with some salt flakes and cook for one more minute.

Spoon the Spanish olive sauce on to a plate and place the sea bass on the top, drizzle over a touch of olive oil to finish.

Ensalada de Invierno

Ensalada de Invierno

Winter Salad. Preparation time 7 minutes.

A Spanish cupboard is always full of conserves from fish and olives to beans and vegetables, which are perfect to mix together to create delicious, colourful salads - particularly in winter when it’s harder to find good fresh vegetables and fish.

INGREDIENTS

150g of mixed Spanish olives

1 small tin of sardines in oil

1 small jar of artichoke hearts

2 purple chicory endives

A splash of Sherry vinegar

A pinch of salt flakes

PREPARATION

Open all your tin of sardines and drain most of the oil away as we will keep a little to dress the salad.

Open your jar of artichokes and cut the artichoke hearts into halves.

Take your chicory and carefully pull away each leaf, then wash to ensure that all soil has been removed.

Take a colourful mixture of green, black and turning of colour olives from their jar/tin (pitted or non-pitted it’s up to you!)

Take the ingredients and mix together on a colourful plate or in a bowl, and then splash with sherry vinegar and olive oil for flavour, finally season to taste with the salt flakes.