Spanish Recipes

Churros

• 1/2 cup water
• 2 tablespoons butter or margarine
• pinch of sugar
• 6 tablespoons flour
• 1 egg yolk
• 2 whole eggs
• oil for frying
• icing sugar

Place the water, butter, and sugar in a saucepan and gently heat until the butter and sugar have melted. Add the flour and stir. Reduce the heat to low and cook while stirring until the mixture is dry enough to form a ball leaving the pan clean. Remove the pan from the heat and gradually beat in the well-beaten eggs. Do this slowly to produce a very smooth mixture. Allow to cool and then place in a piping bag with a plain nozzle no wider than 1/2 inch. Squeeze the nozzle and cut into 12-inch sticks with a pair of scissors. Fry in hot oil until they become crisp and golden brown. Drain and sprinkle with icing sugar. Can be served hot or cold.
This Spanish recipe will make about 2 dozen churros.

Chick-pea fritters

• 2 cups cooked chick peas (mashed)
• 1/4 cup finely chopped onion
• 1/4 teaspoon garlic powder
• 1/2 teaspoon baking powder
• 1 teaspoon salt
• dash of pepper
• 1/2 cup diced smoked ham
• olive oil for frying

Combine all ingredients except ham and oil. Mix well. Form the mixture into small balls and insert a cube of ham into the center of each, covering the ham with the mixture. Heat the oil to 375 degrees F. and deep-fry the balls until they are golden brown. Serve hot. Can also be cooked in a fondue pot.
This Spanish recipe for Chick-pea fritters will make about 16 appetizers.

Pescado Con Guindilla

• 2 pounds of fresh haddock or cod
• 2 small onions (chopped)
• 2 cloves of garlic (crushed)
• 2 tablespoons of olive oil
• 4 tablespoons tomato paste
• several drops of Tabasco sauce
• 2-4 red chillis
• seasoning
• 1 cup dry white wine
• green olives

Trim and divide the fish into 6 portions. Fry the onion and garlic in hot oil until tender. Mix in the tomato patse, Tobasco sauce, chillis (tied securely in a piece of muslin), and seasoning. Place the fish in the tomato mixture along with a little of the wine, and cook gently until tender. Remove the bag of chillis. Stir in the rest of the wine, carefully, so as not to break the fish. Season to taste. Garnish with the green olives and serve immediately with rice or potatoes and a chilled white wine.
This Spanish recipe for chilli flavored fish will serve 6.

Tortilla Con Pimientos

• 1/4 cup cooking oil
• 2 cloves garlic (finely crushed)
• 1 large onion (finely chopped)
• 8 large tomatoes (skinned)
• 2 green peppers (cut into strips)
• 1 red pepper (cut into strips)
• seasoning
• 8 large eggs
• 6 tablespoons of butter

Heat the oil in a skillet and fry the garlic, onion, and tomatoes until soft. Add the peppers and seasoning. Cook until desired texture is obtained. Beat eggs and add seasoning. Add 2-4 tablespoons of water if lighter, less rich omelette is desired. Melt half of the butter in an omelette pan and pour in half the egg mixture and allow to set on bottom, then tilt the pan to allow liquid egg on top to flow down sides. When lightly set, tip on to serving dish, do not fold. Make second omelette. Top with very hot vegetable mixture.
This Spanish recipe for omelette with peppers will serve 6.

Chicken with Peppers, Tomatoes, and Olives

• 3 cups cooked chicken (sliced)
• 2 large onions (sliced)
• 1 red sweet pepper (sliced into strips)
• 1 green pepper (sliced into strips)
• 1/2 cup tomato sauce
• 1 tablespoon tomato paste
• 1 can (16 ounce) stewed tomatoes
• 1 teaspoon salt
• 1/2 teaspoon garlic powder
• 1/4 teaspoon pepper
• 10 ripe black olives (pitted and sliced)
• 10 green olives (pitted and sliced)

Place the chicken, onions, and peppers in layers in a greased baking pan. Mix the tomato sauce, tomato paste, tomatoes, salt, garlic powder, and pepper in a 1 1/2-Quart small saucepan and heat to boiling. Pour the sauce over the layered chicken and vegetables. Cover and bake in a 350 degree F. oven for 30 minutes. Remove the cover and sprinkle with the olives and continue baking for an additional 15 minutes.
This Spanish recipe for chicken and vegetables will serve 4 to 6.

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