Victoria Twead - Mouth-Watering Spanish Recipes

Self-taught, she is an instinctive chef with atalent for the taste and colour of Spanish cooking. Iain is thephotographer, and his pictures are enough to make ones mouthwater. Their knowledge of Spanish cookware, cured meats and customsis breath-taking and I heartily recommend their website, OrceSerannoHams.com. Ive been asked many, many times for a collection ofSpanish recipes, and here it is... I hope you enjoy them as much asJoe and I do. Salud! Victoria Table of Contents (All quantities shown in metric & USmeasures)

They can be prepared in various ways, but here wecooked them on the barbecue in a Spanish earthenwarecazuela. (Read more about .) The rustic, smoky flavours really add anotherdimension. Victoria: These smell delicious when cooking,and taste divine. Ingredients:
1kg (2.2 lbs) white button mushrooms (seems a lot but they willreduce)
5 cloves garlic
150ml (5 US fl.oz) olive oil
Splash of white wine
Salt and freshly cracked black pepper Method:
1) Trim the stalks and clean the mushrooms by wiping with a dampcloth. 2) Peel and crush the garlic. 3) Heat the olive oil in a cazuela over the barbecueand add the garlic.

Cook for a few minutes then add themushrooms. 4) Continue to cook, stirring from time to timeuntil the mushrooms are coloured and tender. 5) Add the wine, salt and pepper and cook for a fewmore minutes. 6) Place the cazuela on the table and serve withfresh bread. Chili GarlicPrawns Gambas al pil-pil ~Tapas~ Seafood ~BBQ~ Serves 2 to 3
~ 15 minutes preparation ~
~ 10 minutes cooking ~ Gayle: This is one of the most deliciousdishes I have ever tasted and is at its best when cooked in acazuela, a typical Spanish earthenware dish. Cazuelaswithstand the heat spectacularly and can be used for cooking on ahob, in an oven, on a barbecue or even over an open fire.

If youdon't have a cazuela, use a heavy-bottomed pan. Victoria: Pil-pil originated from the Basquecountry and is hugely popular all over Spain. Ingredients:
About 10 to 15 large fresh prawns
Chili and garlic (use as much as you like, depending on yourpersonal preference)
400ml (13 US fl.oz) olive oil Method:
1) Finely chop the chili and garlic, place in the cazuela or panand add the olive oil. 2) Peel the prawns, removing the black thread downthe middle, and wash thoroughly. Place in the cazuela or pan. 4) Serve immediately with a basket of freshbread. (Beware! The cazuela will be very hot andwill remain so for quite a while, so it is a good idea to place thedish on a heat-resistant plate for serving.) Devilled Kidney &Wild Mushroom Tostada Riones picantes ~Tapas~Meat~ Serves 2
~5 minutes preparation~
~10 minutes cooking~ Gayle: The tostada is a typicalSpanish breakfast enjoyed in bars all over Spain. (Beware! The cazuela will be very hot andwill remain so for quite a while, so it is a good idea to place thedish on a heat-resistant plate for serving.) Devilled Kidney &Wild Mushroom Tostada Riones picantes ~Tapas~Meat~ Serves 2
~5 minutes preparation~
~10 minutes cooking~ Gayle: The tostada is a typicalSpanish breakfast enjoyed in bars all over Spain.

The humbletostada lends itself well to a whole variety of toppings. Inthis recipe we have used pigs' kidneys (although lambs' kidneyswork equally well). Add mixed wild mushrooms together with a littlesmoked paprika to create a hearty tostada that will keep yougoing until lunchtime! Victoria: I confess I've never tried this forbreakfast, but it makes a very tasty lunch or supper. Ingredients:
Half stick of French bread