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Spanish Cooking Recipes for Beginners

Paella Miami: An Authentic Spanish Dish

Miami, Florida is ranked the seventh largest city in the United States with a population of over 5,400,000 people. Located on the Atlantic coast, Miami is an extremely popular city to visit and to live in and it has been dubbed The Gateway to the Americas because of the variety of cultures to which Miami is home. Food is one of the many areas in which this meshing of cultures is apparent. It is possible to find all varieties of food in Miami from fine French cuisine to authentic Italian dishes and more. Rising in popularity in Miami is the category of Spanish foods including paella. Paella Miami can be found in many restaurants all over the city and tourists to the area should not leave without giving it a try.

The name “paella” is derived from the Old French word “paella” which means pan. Valencians refer to all types of pans as paella, including the special, shallow type used for cooking paellas. A paella pan is typically shallow and round, made of polished steel and featuring two handles. The national dish of Spain, paella is a rice dish that comes in three varieties. Valencian paella consists of white rice, green vegetables, snails, beans, seasoning, and meat such as rabbit, chicken, or duck. This type of paella was frequently cooked for special occasions in the 18th century, utilizing the open air of the Valencian orchards. Early paella used marsh rat as a main ingredient, but as living standards rose in the 19th century, paella ingredients began to change in order to include rabbit, chicken, and duck in place of marsh rat and eel. The second type of paella, seafood paella, was developed along the Mediterranean coast. Seafood paella is much the same as Valencian paella but it replaces the snails and meat with seafood.

Throughout the 20th century, the popularity of this dish spread past the borders of Spain and many other cultures began to create paella-like dishes. As a result, paella recipes went from being rather simple to being more complex, including a variety of seafood, sausage, and other meats. The third type of paella is referred to as mixed paella and it consists of a combination of meat, seafood, vegetables, and occasionally beans. Some Spanish restaurants and some in other countries like the United States serve this type of paella under the name Valencian paella, but Valencians claim that only the original Valencian recipe can boast this name.

Paella Miami can be found in any of these three varieties and there are many restaurants which have perfected their recipes to the degree that their paella delivers a near-perfect reflection of the paella you would taste in Spain. For those who enjoy new dining experiences, paella Miami is a great way to experience the cuisine of a different culture. Because it is such a popular dish, many Miami restaurants serve paella so it is even possible to sample a variety of recipes to get an even fuller experience.

Article Source: http://www.articlesbase.com/cooking-tips-articles/paella-miami-an-authentic-spanish-dish-2259812.html

About the Author

El Rey De La Paella is a full service Paella Catering Company with 1 goal in mind, to deliver the best possible service to our clients at the most affordable price. For details visit http://www.elreydelapaella.com

Grill! Quick and Delicious Recipes for Indoor and Outdoor Grilling

The following is an excerpt from the book Grill!
by Pippa Cuthbert & Lindsay Cameron Wilson
Published by Good Books; May 2006;$15.95US; 1-56148-518-7
Copyright © 2006 Pippa Cuthbert & Lindsay Cameron Wilson
Caramelized lamb chops

Grilling meltingly tender, marinated lamb chops is one of life’s simple pleasures.

Serves 4

1 cup (20g) cilantro, roughly chopped
6 Tbsp brown sugar
4 Tbsp dark soy sauce
4 Tbsp mirin, Chinese rice wine or sherry
4 cloves garlic, finely chopped
16 single-rib lamb chops

To serve:
Grilled potatoes, green salad or steamed green beans

Combine the cilantro, brown sugar, soy sauce, mirin and garlic in a shallow baking dish. Add the chops, turning well to coat in the marinade. Cover and refrigerate overnight or for up to 24 hours.

Preheat the grill or grill pan to very hot. Brush with oil. Grill the chops to taste (4-6 minutes on each side for medium) until the edges are browned and caramelized. Transfer the chops to a platter and allow to rest for 2-3 minutes before serving with grilled potatoes and a green salad or steamed green beans.
Blackened halibut
Crispy heat

A hot grill coupled with a crispy, “blackened” crust adds a fiery, Cajun touch to halibut. New Orleans chef Paul Prudhomme is to thank for putting “blackening” on the culinary map.

Serves 4

For the rub:
1 tsp salt
1 tsp dried thyme
½ tsp dried oregano
½ tsp cayenne pepper
¼ tsp hot paprika
½ tsp freshly ground black pepper
½ tsp fennel seeds, toasted and roughly chopped
Salt and pepper, to taste

4 halibut fillets, 7oz (200g) each
Olive oil, for brushing
1 lime, quartered

Combine the ingredients for the rub in a small bowl. Place the halibut fillets in a shallow baking dish and brush with oil. Pat the rub all over the fish. Season with more salt and pepper. Cover and chill for up to 1 hour, in the refrigerator.

Preheat the grill or grill pan to hot. Brush the grill bars well with oil. Grill the fillets for 2-2½ minutes on each side until charred and just cooked through. Serve immediately with a squeeze of lime.
Sirloin with chimichurri marinade

Chimichurri is a fresh herb-and-vinegar mixture used in Argentinean cuisine both for basting grilled meats and as a condiment. It’s incredible with steak, as you will see!

Serves 2

1 cup (250ml) extra virgin olive oil
2 Tbsp chopped thyme
2 Tbsp chopped oregano
2 Tbsp chopped flat-leaf parsley
1 Tbsp chopped rosemary
1 chipotle chilli in adobo sauce, chopped
1 Tbsp sweet Spanish paprika
3 cloves garlic, finely chopped
3 Tbsp red wine vinegar
½ tsp sea salt
Freshly ground black pepper
1lb 50z (600g) top sirloin steak about 1 in (2.5cm) thick

Heat the olive oil in a medium-sized saucepan until hot. Remove from the heat and set aside. Add the remaining ingredients, except for the steak, stir, and leave at room temperature to cool and infuse for 1 hour.

Pour one quarter of this marinade into a dish and add the steak, turning several times to coat. Reserve the remaining marinade to serve with the cooked steak. Cover and refrigerate for 1 hour. Remove and leave at room temperature for 30 minutes.

Preheat the grill or grill pan to very hot and cook the steak for 2 minutes on each side for medium-rare. Transfer the steak to a chopping board and loosely cover with foil. Allow it to rest for 5 minutes before thinly slicing across the grain.

Serve with the reserved marinade.
Shrimp and chorizo skewers

All the juices and oils from the chorizo ooze out while cooking, leaving the shrimp succulent and spicy.

Makes 12

12 large shrimp
1 Tbsp harissa paste (optional)
2 chorizo sausages, about 6oz (150g) each
12 fresh bay leaves
1 Tbsp olive oil
12 short skewers, soaked in wood or bamboo

Peel and devein the shrimp, leaving the small tail ends still attached. Rub over the harissa paste evenly and set aside. Slice the chorizo into ½-in (1½-cm) thick slices. Place 1 chorizo slice into the crook of each shrimp and thread onto a skewer. Add a bay leaf to each skewer and refrigerate until ready to cook.

Preheat the grill or grill pan to medium-hot. Brush the skewers with a little olive oil and cook for 5-6 minutes, turning once, or until the shrimp are translucent and the chorizo cooked through. Serve immediately.
Grilled sweet potato and mango salad

A sweet, succulent and refreshing salad.

Serves 4-6

1 sweet potato, peeled
1 large mango, skin removed

For the dressing:
3 Tbsp olive oil
4 Tbsp fresh mint, chopped
Juice of 1 lime
1 tsp grated lime rind
1 Tbsp rice wine vinegar
½ tsp extra-fine sugar
Sea salt and pepper, to taste

1 head Bibb or Boston (round) lettuce
½ cup (10g) fresh mint

Preheat the grill or grill pan to medium.

Chop both the sweet potato and mango flesh into long wedges, about ¾-in (2cm) wide, ½-in (1 cm) thick. Place in separate dishes.

Combine the dressing ingredients in a small bowl and pour half over the mango and potato.

With tongs in hand, arrange sweet potato wedges directly over the grill and leave for 6-8 minutes, until grill marks appear and the bottom sides begin to soften. Turn and grill the other side for a further 6 minutes. While the other sides are cooking, arrange the mango wedges directly on the grill. Grill for about 2-3 minutes on each side. Transfer all the wedges to a cutting board and cut into cubes. Place them in a bowl and toss with the remaining dressing.

Arrange lettuce leaves on salad plates. Scatter the sweet potato and mango over the lettuce and add a sprinkling of sea salt and finely sliced mint.
Angel food cake with chocolate cream

I’ll never forget the day I first tasted grilled angel food cake with a dollop of chocolate cream. Nothing has really been the same since. Of course you can make your own cake if you prefer, but store-bought is the simple and guaranteed-to-be fluffy option.

Serves 8

For the chocolate cream:
8 Tbsp confectioners sugar
4 Tbsp cocoa powder
2 Tbsp milk
1 cup (250ml) heavy cream
1 pinch cream of tartar

8 fat slices store-bought angel food cake
1-2 Tbsp confectioners sugar, for dusting

To make the chocolate cream, whisk together the confectioners sugar, cocoa powder and milk in a small bowl. Set aside. In a separate bowl, beat the cream with the cream of tartar until soft. Whisk in the chocolate mixture until well blended. Cover and refrigerate.

Preheat the grill or grill pan to hot. Dust the angel food cake slices with confectioners sugar. Grill the slices for 1 minute on each side until golden and grill marks appear on the surface. Transfer
to serving plates and top with chocolate cream.

Reprinted from Grill!. Copyright by Good Books ( www.goodbks.com ). Used by permission. All rights reserved.

Pippa Cuthbert is a New Zealander living and working in London. Ever since childhood she has been passionate about food and cooking. After studying Nutrition and Food Science at Otago University in New Zealand and working in the test kitchen of Nestlé New Zealand, she decided to travel the world in search of new and exciting culinary adventures. Now based in London, Pippa works as a food writer and stylist on books and magazines, and is also involved in advertising and commercials.

Food and writing are Lindsay Cameron Wilson’s passions, so she blended the two at university where she studied History, Journalism, and the Culinary Arts. She has since worked in the test kitchens of Canadian Living Magazine in Toronto and Sunset Magazine in San Francisco. In 2001 she left her job as a food columnist in Halifax, Nova Scotia, and moved to London. That’s when she met Pippa, and the work for their first book, Juice! began. Fuelled by juice, the two moved on to Ice Cream!, Soup! and now Barbecue! Lindsay continues to work as a food journalist in Canada, where she now lives with her husband, James, and son, Luke.

Article Source: http://www.articlesbase.com/nutrition-articles/grill-quick-and-delicious-recipes-for-indoor-and-outdoor-grilling-48333.html

About the Author

Meson La Orza, La Mamola, Costa Tropical, Granada 18750, Andalucia, Southern Spain.

1st night of traditional Spanish music in the newly reformed traditional Spanish tapas bar, on the sea front in La Mamola, on the Costa Tropical In Southern Spain. Video Courtesy of Costa Tropical Properties CB www.costatropicalproperties.com e-mail: costatropical@telefonica.net

Source: YouTube

Paella Pt. 2 of 2

Easy paella recipe. Pretty healthy and definitely flavorful! Enjoy Rissa!

Source: YouTube

Spanish Chicken Paella Recipe From Spain

Paella is Spain’s gift to the world; or to be more precise, Valencia’s legacy. The history of the dish explains how it was first made in open fields by mixing cooked rice with just about anything starting from snails to rabbits. The original Valencian Paella is a mixture of rice with meat, snails, eels, vegetables, beans and seasoning. Saffron is an important ingredient in this dish; the spice gives the rice its lovely color and flavor. Any festival or get-together in Spain is an occasion for a Paella lunch; this is cooked in huge quantities by whole communities. The dish is a part of the culture of the city and there are even Paella competitions.

Another version of the Paella story stems from the Arabic account of workers mixing rice with leftovers from banquets to take home. Whatever the story, the Paella has travelled the world and is now an international dish that has wide appeal and demand. The dish has got many faces; it could be seafood Paella, mixed Paella, Valencian Paella or a simple vegetarian Paella.

Here’s a recipe for Chicken Paella that’s full of flavour and makes for a good gourmet lunch.

You’ll need -

* Olive oil – 2 tbsp

* Bacon – 2 rashers

* Boneless chicken breasts or thighs – 500 gms

* Onions – 1

* Garlic – 2 -4 cloves

* Saffron – ½ tsp

* Short grained rice – 2 cups

* White wine – 1 cup

* Chicken stock – 3 cups

* Chilli powder – ½ tsp

* Smoked paprika – a little more than 2 tsp

* Bay leaves – 2

* Corn kernels – ½ cup

* Green peas – ½ cup

* Olive oil – 2 tbsp

* Pepper and salt

* Chorizo sausage – 1

* Cherry tomatoes – around 20

* Finely chopped parsley

Let’s go on to the recipe -

To prepare the ingredients -

* Dice the chicken to make 2 inch cubes

* Sliver the bacon into strips.

* Julienne the onions and crush the garlic.

* Make thin slivers of the chorizo sausage and keep.

* Prick tomatoes with a skewer.

* Add saffron to chicken stock and heat it.

If you have a paellera pan, use it; else take a big wok. Let the pan heat up; then pour a tablespoon of olive oil and fry the bacon in it. Keep the bacon aside once it turns golden. Sauté the diced chicken in the same oil till they’re fully cooked and the juices come out. Once done, keep the chicken aside too.

Now, pour in the remaining oil and stir fry the onion till it’s pink. Stir in crushed garlic and paella rice. Spread well to cover the rice with oil. Blend in salt, pepper, bay leaves, wine, paprika, chili and a table of the heated chicken stock. Keep adding the stock little by little and stir continuously till there’s no fluid and the rice becomes soft. This would require cooking for about 35 minutes. Now, stir in corn, peas, cooked bacon and chicken. Once this is absorbed, put in Chorizo sausages and tomatoes. Keep stirring continuously. Garnish with chopped parsley and paprika.

Relish the combination of rice with different flavors. This is a dish that’s sure to leave you feeling full. It can be served as a complete meal or with light accompaniments like bread and salads.

If you would like to see the photo of this dish, please check here: http://www.chickenandrice.net/featured-recipes/chicken-paella/.

Article Source: http://www.articlesbase.com/main-course-articles/spanish-chicken-paella-recipe-from-spain-1897269.html

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“Lago Nahuel Huapi” Peacefrog’s photos around Bariloche, Argentina

A TripAdvisor™ TripWow slideshow of a travel blog to Bariloche, Argentina by TravelPod blogger Peacefrog titled “Lago Nahuel Huapi” Peacefrog’s travel blog entry: “We had been trying to make plans to rent a car to go and see the ruta de los 7 lagos, a scenic drive along many lakes between Villa la Angostura and San Martin de los Andes. But it got too complicated and we ended up not doing that. Toto left in the morning to San Martin, and with Xue, Aamit and Cioran, an Irish friend of Xue, we bought a picnic and took a bus to an hour drive away along the lake Nahuel Huapi. We passed through Colonia Suissa, a small village founded by Swiss immigrants, and we got down at the bus terminus, at Bahia Lopez. There we had our picnic. Then we went walking in the forest, along the road first, and then on forest trails. It was full of bamboos, forming alleys, and sometimes even a covered passageway. We came across a roman bridge: a stone bridge built in roman style, totally random in this place, with bamboos all around. We reached diferent lakes and viewpoints, it was a very nice walk during the afternoon. We ended up in Llao Llao, from where we took a bus back to Bariloche. In the evening, after a nap, we cooked bife de chorizo and gnoccis with a blue cheese sauce… it was great. Later we went out witha bunch of people from the hostel. Actually there were 5 americans out of 9 people, it is quite rare to have such a high representationof one nationlity. The others were Xue and two

Source: YouTube

Learn To Make A Paella

Looking for a traditional Spanish recipe? Without doubt, the best-known is going to be the prodigious paella … that tasty, adaptable, gregarious dish famed throughout Spain and the World.

And, what an impressive choice of recipes exist for a pleasurable paella: seafood, chicken, rabbit … or a mixture of all three! Perhaps you are non-meat eating … well, just opt for one of the several vegetarian paella recipes. Bit of a health fanatic? Then substitute white rice for whole-grain rice or wild rice.

Got a large family and not much money to feed them on? Use plenty of rice and imagination along with a tasty stock, plus whatever you can find in the cupboard! I have certainly enjoyed many paellas where there have been more bones/shells than meat/ seafood! And, very tasty they have been too, the richness of the company more than compensating for any paucity in the ingrediants.

So … how do you go about making the perfect paella? First of all, you need to choose your rice. The short-grained rice from Valencia – where most Spanish rice originates – is fine for making paellas. However, the “bomba” rice grown in the neighboring region of Murcia, is the “king” of paella rice: again, short-grained, it has the ability to absorb the stock whilst remaining firm.

Another “must” is to use saffron (“azafrán”) to create the gentle, yellow color for which this delectable dish is renowned. Yes, it is possible to buy cheaper, artificial colorings but … go for the traditional – it will bestow a wonderful aroma and unique flavor.

Many Spaniards swear a perfect paella can only be achieved when using a tasty, home-made stock. Whatever you decide, allow at least double the amount of liquid to rice. If, during cooking, the dish becomes a little dry, just add a dash more water or stock.

Another tip I have been told, on more than one occasion, is to gently fry the rice for a few minutes before adding the stock, ensuring that it is well-coated in oil. I think all Spaniards would agree that, once cooked, it is best to leave your paella to stand for a good five minutes before serving.

Perhaps the most important ingrediant for making that perfect paella, is to use lashings and lashings of love whilst preparing it – for surely, that is something we can all afford – and to enjoy to the full the marvellous company of those who will share it with you.

I shall now have to choose a paella recipe to offer you as an example! I think I will opt for a seafood paella, typical of the region of Valencia, where I live. The ingrediants are for a hearty four servings. If you are not a hefty eater, or on a diet, then reduce the amount of rice/stock slightly.

Paella Valenciana – Paella From Valencia


- 4 cups rice.
- 8 cups fish stock.
- 8 king-sized prawns/langoustines.
- 8 mussels.
- 200 gr shrimps.
- 200 gr peas (fresh or frozen).
- 2 tomatoes, skinned and chopped.
- 2 cloves garlic, thinly sliced.
- 3 strands saffron, crumbled.
- Olive oil for frying.


1. Sauté garlic in a paella-type pan.

2. Add tomatoes, peas, shrimps and saffron.

3. Cook for a few minutes.

4. Add rice and stock.

5. Simmer for approximately 20 minutes.

6. Decorate with prawns and mussels.

7. Cover paella with a lid.

8. Poach the seafood for a few minutes.

9. Decorate paella with lemon quarters.

10. Enjoy!

Article Source: http://www.articlesbase.com/food-and-beverage-articles/learn-to-make-a-paella-881079.html

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Learn about beans protein and lupini beans at the Fruits And Vegetables site.

El toro, local spanish Tapas & restaurant in Stoneleigh,epsom,sutton,kingston,mypostcodeinfo

local community information directory mypostcodeinfo.com proudly like to introduce El Toro at Stoneleigh, Epsom . Lots of promotional offer available please vsit www.mypostcodeinfo.com – sm1 sm2 sm3 kt4

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Lorraine Pascale/BAKING MADE EASY/Tomato basil tarte tatin & Chorizo thyme fougasse

Lorraine Pascale/BAKING MADE EASY/ www.lorrainepascale.com ellasbakehouse.co.uk www.amazon.co.uk

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Spanish tapas party!

OLGSA teachers and friends let loose Spanish style after school hours.

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