Sophia Freeman - The Fine Art of Spanish Gastronomy: Discover 25 Amazing Spanish Recipes
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The 70s came, and tourism became huge in the Costa del Sol and other areas of Spain. This was a good thing in all aspects because it was then the world saw the many potentials of Spanish cuisines.
Spanish food is greatly influenced by the Mediterranean diet, and because the country is diverse, the food options are too. It is also influenced by cuisines from Latin America, Africa, and Asia. Because of this, Spanish cooking saw a surge in the importation of spices and new food items. And it was also a good thing because these new food items greatly improved the Spanish food culture.
Consider the above as some sort of history lesson.
Now, you can get this Spanish cookbook to ensure that you make customary and amazing Spanish meals which will absolutely interest anyone that takes a bite. You will explore and discover a new side to delicious and healthy food from Spain with the 25 recipes you will find in this book. These meals are great for any setting a family meal or a party.
Get this cookbook now and let the aroma of sweet Spanish food fill your kitchen, to the delight of your nostrils and your tongue.
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The Fine Art of Spanish Gastronomy
Discover 25 Amazing Spanish Recipes
BY:
SOPHIA FREEMAN
2019 Sophia Freeman All Rights Reserved
Liability
This publication is meant as an informational tool. The individual purchaser accepts all liability if damages occur because of following the directions or guidelines set out in this publication. The Author bears no responsibility for reparations caused by the misuse or misinterpretation of the content.
Copyright
The content of this publication is solely for entertainment purposes and is meant to be purchased by one individual. Permission is not given to any individual who copies, sells or distributes parts or the whole of this publication unless it is explicitly given by the Author in writing.
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Delicious fish cutlets with an almonds crust mixture and some tomato sauce. A perfect Spanish fish recipe which will be well accompanied with a mix salad or some spicy potatoes. You can replace with any other fish of your preference.
Makes:
Total Prep Time: 40 minutes
Ingredient List:
- 4 jewfish cutlets
- 3 Tbsp. of olive oil
- 1 Tbsp. of parsley, chopped
- 2 garlic cloves, crushed
- 2 Tbsp. of almonds
- 1 Tbsp. of green onion, chopped
- tsp. of ground paprika
- tsp. of lemon rind
- 1 can of diced tomatoes
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Instructions:
Preheat the oven at 350 F.
Brush a shallow ovenproof dish with the olive oil.
Place the fish cutlets in the dish and brush the top of each fish with olive oil.
Combine the garlic, parsley, and green onion in a small bowl.
Add the paprika, lemon rind, almonds, and the rest of the olive oil.
Mix everything well and season well too.
Spread the mixture on the top of the fish.
Place and cook in the oven for 10 minutes.
Remove the fish from the oven and add all around the tomatoes.
Cook further for another10 minutes in the oven.
Remove from the oven and let it stand for one minute and serve.
This Spanish soup is very popular all over Spain but nowhere as famous as in Andalicia. The garnish can be different depending on your taste. If you want to speed up the chilling process just place the soup bowl into another large bowl full of ice.
Makes:
Total Prep Time: 40 minutes
Ingredient List:
- 3 lb. of ripe tomatoes, peeled and cut into quarters
- 1 green pepper, seeded and chopped
- 2 garlic cloves, crushed
- 2 slices of white bread, crusts removed
- 4 Tbsp. of olive oil
- 4 Tbsp. of wine vinegar
- cup of tomato juice
- Pinch of sugar
- Salt and pepper
For the garnishes
- 2 Tbsp. of sunflower oil
- 3 slices of bread, diced
- 1 small cucumber, peeled and diced
- 1 onion, finely chopped
- 1 red pepper, seeded and finely diced
- 1 green pepper, seeded and finely diced
- 2 hardboiled eggs, chopped
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Instructions:
Add the green pepper in a food processor.
Add the ripe tomatoes, garlic, olive oil, and vinegar.
Mix everything well.
Add the tomato juice, sugar, two Tbsp. of water, and season well.
Mix everything well again.
Pour the soup mixture into a large bowl and chill in the fridge for two hours.
Meanwhile, warm up the sunflower oil into a frying pan.
Add the dice bread and cook for 4 to 5 minutes until golden brown.
Drain in kitchen paper and mix with all garnish ingredients and set aside.
Just before serving the soup, add a few ice cubes into the soup.
Serve each bowl with some of the garnishes and enjoy.
This is different from the traditional Spanish chicken you may find and it is very interesting. Serve with slices grilled eggplant and zucchini - it will be perfect. While serving, cover the chicken with the onion and carrot and dont forget to remove the toothpick.
Makes:
Total Prep Time: 55 minutes
Ingredient List:
- 4 chicken breasts, boneless and skinless
- 4 thin slice of ham
- cup of butter
- 1 onion, chopped
- 1 carrot, finely chopped
- 1 Tbsp. of flour
- 1 cups of chicken broth
- 1 cup of apple cider
- tsp. of ground pepper
- tsp. of ground nutmeg
- cup of toasted pine nuts
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Instructions:
Preheat the oven at 350F.
Make a deep incision into the thickest section of the chicken using a sharp knife.
Insert a slice of ham inside and secure with toothpicks.
Wrap with climb film and refrigerate until required.
Heat the butter in a saucepan.
Add the onion and carrot and cook for 4 minutes ion low heat until soft.
Add the flour and mix well until lightly golden.
Add the chicken broth and cider gradually into the pan.
Stir until the mixture is smooth.
Add the ground pepper and nutmeg.
Stir constantly for 3 minutes over medium heat and bring to the boiling stage.
Cook one more minute to thicken the sauce.
Un-wrap the chicken and place into an oven dish.
Pour the sauce over and place in the oven.
Cover and bake for 20 to 25 minutes.
Remove the chicken and sprinkle with the pine nuts and serve.
This traditional fisherman stew is known as Marmitako. Originally it was cooked on the boat at sea and took its name from the cooking pot they were using in those old days. The rich flavor will go perfectly with the robust taste of the tuna.
Makes:
Total Prep Time: 1 hour 25 minutes
Ingredient List:
- 2 Tbsp. of olive oil
- 1 onion, chopped
- 1 garlic clove, finely chopped
- cup of white wine
- cup of fish broth
- 1 small can of chopped tomato, un-drained
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