Traditional Spanish Paella with Saffron, Tapas and Flan
Today’s Happy Healthy Cook-up is all about Spain!
Since I was 17 and lived with my beautiful Spanish family in Madrid for a year, I have tried in every way to relive that magical time. From becoming a Spanish teacher, traveling with my kids there at every opportunity, to hosting Spanish students…ohhh and the food (sigh) From the tapas to paella and jamon serrano I am transported every time. Today’s cook-up is my way of sharing a big piece of my heart with you. If I could take you all there I would.
Recipes in this cook-up:
Paella with chorizo, chicken and roasted red peppers
Tapas with Manchego, Aceitunas (olives) and Jamón Serrano
Ensaladilla
Wine - Campo Viejo and Monastrell Barrica Consentido
Buttery Butternut Beet Purée Soup
Paella con pollo y chorizo
Serves 6-8
Ingredients:
1/4 pound sliced chorizo
EVOO Olive oil to coat bottom of pan
1 medium Spanish onion chopped
Paprika 2 t
Salt and Pepper
4 cloves smashed and chopped
Chicken thighs 10-12
Medium or Short Grain rice 1/2 cup per person (this recipe 6+ cups)
Chicken Stock ratio of 2:1 with the rice so for this recipe 6 cups plus more if needed
1 generous pinch Saffron threads (dissolved in stock)
1 cup roasted red peppers
1 cup frozen peas
1 lemon sliced in 8
To make: In a large fry pan sautée chorizo till aromatic and remove onto plate.
Sautée: onion in olive oil, salt and pepper paprika when cooked down add garlic for 1 minute, add chicken sautée brown. Add chorizo back in.
Add: Rice to this mixture and stir in to soak up the oil and spices.
Dissolve: threads of saffron in chicken stock. Add to rice and meat mixture. Bring to a boil and then Lower heat let cook on low 15-18 minutes until all the liquid is absorbed. (Keep an eye on it to see if it needs more liquid) If the rice needs more liquid to cook thoroughly add during the slow cooking time.
Add: Roasted pepper slices and peas to the top during the last 5 minutes of cooking time and cover.
Garnish: with lemon slices
Jamón Serrano and Manchego Cheese Plate
Spanish Tapas plate
Arrange on a charcuterie board or plate:
Jamón Serrano
Manchego cheese wedges
Spanish olives
Olive tapenade
Apple Slices
baguette slices
Spanish Flan
Spanish Flan
Serves 6
This is a 4 ingredient recipe and a truly iconic Spanish dessert.
You’ll need 6 ramekins.
1 1/2 c. sugar
4 eggs
2 c. whole milk
1 t. vanilla
To make: Beat eggs and 1/2 c sugar together add milk and vanilla.
Melt 1 cup of sugar in a sauce pan -stirring until carmel-y. While the sugar is melting, prepare ramekins or dessert dish in a bain marie (shallow pan with hot water). When the caramel is melted pour it into each ramekin and tip to coat all the sides. This will stay melted if ramekins are in the hot water bath. Pour the egg/milk mixture in and bake at 300 for 40 minutes until wiggly firm.
