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Recipes - Spanish
Recipe #: 001
Roasted Spanish Potatoes
1½ lbs roasting potatoes, peeled and cut into even pieces
3 tbsp Spanish Virgin olive oil
1 tsp Spice Appeal GARLIC, Ground
1 tsp Spice Appeal CUMIN, Ground
1½ tsp Spice Appeal SPANISH HOT SMOKED PAPRIKA
1 tsp Spice Appeal CINNAMON, Ground salt
Preheat an oven to 400°F. Place the potatoes into an oven tray with the oil, spices and a generous pinch of salt. Toss them in the ingredients so that they are well coated. Place the potatoes in the center of the oven and cook them for 60 minutes. Turning them at regular intervals so that all sides are crisp.
They are ready when they are crisp and a dark golden brown and soft inside. Serve.
Recipe #: 002
6 cups good quality chicken broth
½ tsp Spice Appeal KASHMIR SAFFRON
½ tsp Spice Appeal SPANISH HOT SMOKED PAPRIKA
1 small onion, peeled
2 small chickens, about 2 ½ lbs each
½ cup olive oil
¼ lb cooking chorizo sausage, in ¼ inch slices
1 large pork chop, boned and diced
¼ lb piece jamón serrano, diced
1 medium onion, chopped
4 scallions, chopped
4 Tbsp garlic, chopped
1 pound small or medium shrimp, shelled
4 lobsters tails, split lengthwise; or 8 jumbo shrimp, in their shells
3 cups rice
5 Tbsp fresh parsley, chopped
2 Spice Appeal BAY LEAF, Whole , crumbled
½ cup dry white wine
¼ pound fresh or frozen peas
18 calms and/or mussels, scrubbed
lemon wedges for garnish
parsley for garnish
1. Heat the broth with the saffron, paprika and the whole onion. Cover and simmer 15 minutes.
2. Remove the onion and measure the broth – you need exactly 5 ½ cups.
3. Cut the chickens into small serving pieces- the whole breast in 4 parts, each thigh into 2 parts, the bony tip of the leg chopped off, the wing tip discarded, and the rest of the wing separated into 2 parts. Dry the pieces well and sprinkle with salt.
4. In a metal Paella pan, with about a 15-inch base, heat the oil. Add the chicken pieces and fry over high heat until golden. Remove to a warm platter.
5. Add the chorizo, pork, and jamón to the pan and stir fry about 10 minutes.
6. Add the chopped onion, scallions, garlic, and sauté until the onion is wilted.
7. Add the shrimp and the lobster and sauté about 3 minutes more, or until the shrimp and lobster barely turn pink ( the lobster will cook more in the oven). Remove the shrimp and lobster to the platter with the chicken.
8. Add the rice to the pan and stir to coat it well with the oil. Sprinkle in the 5 tablespoon chopped parsley and the crumbled bay leaves. (You can make in advance up to this point.)
9. Stir in the chicken broth, boiling hot, the wine, rice, and peas. Salt to taste.
10. Bring to a boil and cook, uncovered and stirring occasionally, over medium-high heat about 10 minutes.
11. Bury the shrimp and the chicken in the rice. Add the clams and the mussels, pushing them into the rice, with the edge that will open facing up.
12. Decorate the paella with the lobster pieces, then bake at 325º F, uncovered, for 20 minutes.
13. Remove from the oven and let sit on top of the stove, lightly covered with foil, for about 10 minutes.
Recipe #: 003
Seafood Stew in Saffron Broth
1 tsp Spice Appeal Kashmir Saffron
2 cups dry white wine
2 Tbsp extra-virgin olive oil
1 Spanish onion, coarsely chopped
3 carrots, sliced ¼ inch thick
3 celery ribs, sliced ¼ inch thick
8 garlic cloves, coarsely chopped
One 28-ounce can whole tomatoes, drained and coarsely chopped
5 cups fish stock or 2½ cups water plus 2½ cups bottled clam juice
Kosher salt and Spice Appeal Black Ground Pepper
1½ lbs monkfish fillets, cut into 1-inch cubes
1½ lbs tilapia fillets, cut into 1-inch cubes
1 lb sea scallops, quartered
1 lb rock shrimp, shelled and deveined
4 dozen mussels, cleaned and debearded
½ cup heavy cream
1 bunch of flat-leaf parsley, chopped
In a small bowl, let the saffron infuse in ½ cup of the wine for 20 minutes. In a large, wide pot, heat the olive oil. Add the onions, carrots, celery and garlic and cook over moderately high heat, stirring, until softened, 8 minutes. Add the remaining 1½ cups of wine and the tomatoes and cook until reduced by half, about 10 minutes. Add the fish stock and saffron mixture and season with salt and pepper. Bring to a boil, then reduce the heat to moderately low and simmer for 6 minutes.
Add the monkfish, tilapia, scallops and shrimp to the broth and cook over moderate heat, stirring occasionally, for 3 minutes.Add the mussels, cover the pot and cook until the fish and scallops are just cooked through, the shrimp are pink and the mussels open, about 3 minutes; discard any mussels that do not open.
Stir the cream and parsley into the seafood stew and season with salt and pepper. Ladle into bowls and serve.
Recipe #: 004
Smoked Paprika Vinaigrette
¼ cup grape seed oil
4 Tbsp shallots, finely chopped
3 Spice Appeal BAY LEAF, Whole
2 Tbsp finely chopped garlic
1 tsp Spice Appeal SPANISH SWEET PAPRIKA
2 tsp Spice Appeal SPANISH HOT SMOKED PAPRIKA
2 teaspoon kosher salt
¾ tsp Spice Appeal BLACK PEPPER, Ground
¼ cup sherry vinegar
¼ cup plus 2 tablespoons extra-virgin olive oil
2 Tbsp walnut oil
In medium hot sauté pan, add grape seed oil, shallots and bay leaves and slowly sauté for 1 minute. Add garlic and sauté 30 seconds. Add hot and sweet paprika and sauté 30 seconds. Add salt, pepper and vinegar and remove from heat. Add olive oil and walnut oil and reserve refrigerated. Bring to room temperature before using.
Recipe #: 005
Paprika Flavored Crutons
¼ cup extra-virgin olive oil
2 cups day-old crusty bread (Italian, French or Cuban), cut into ½-inch cubes
3 garlic cloves, peeled
2 tsp Spice Appeal SPANISH HOT SMOKED PAPRIKA
Pinch of salt
Make the croutons: Heat the oil in a large skillet over medium heat. Sauté the garlic until barely golden, about 30 seconds. Add the bread cubes and the paprika; cook, stirring, for 5 minutes or until they turn uniformly golden brown. Lift out onto paper towels to drain. Discard the garlic.
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