Equipment:

Before you start preparing any kind of paella, it's important to check the ingredients and cooking equipment that you'll need. So, gather the following equipment:

• 17-inch (144 cm) steel paella pan
• Kettle charcoal BBQ or a large gas burner with tripod
• Medium sauce pan
• Sharp knife

Barbecue Tip: If using charcoal, be sure to allow approximately 20-30 minutes for the coals to get hot, and covered in white ash.

Ingredients:

• 1 yellow onion, diced
• 2 medium tomatoes, diced
• 1 whole chicken or 8 chicken drumsticks or thighs
• 1 1/2 lbs (680 gr) trimmed pork loin, cut into 3/4-inch pieces
• 1/2 lb (226 gr) calamari (squid) rings
• 3-4 cups medium grain or "pearl" rice*
• 4-6 cups (1-1.4 liters) chicken broth
• 1 large pinch Spanish saffron threads
• 1 1/2 lbs (680 gr) raw mussels in shell (frozen or fresh)
• 1 lb (500 gr) small clams (frozen or fresh)
• 1 1/2 lbs (680 gr) raw shrimp, (20-25 count/lb) with shell on
• 1 red pepper seeded and sliced
• 1 10 oz (283 gr) pkg frozen peas
• extra virgin olive oil, Salt to Taste

* The exact quantity of rice will depend on the size of the pan, so have at least 1 lb of rice on hand.

This recipe makes 8-10 servings.

















You'll need one whole chicken, cut into serving-size pieces or 8 chicken drumsticks.

If you use a whole chicken, use a large, sharp knife or a meat cleaver to cut the chicken into pieces small enough to easily stir while cooking in the large, shallow paella pan.

With a sharp knife, cut the pork into 3/4" pieces.

Clean the squid and remove the tentacles. Make sure to remove the innards and the "spine" and discard. Then, cut the squid into rings.
Shopping Tip: Buy fresh squid whenever possible. If it is not available in your area, look for cleaned, whole squid in the frozen section, or frozen squid already cut into "rings." The squid should NOT have batter or coating on them, since that type is used to make the popular tapa called ''calamares a la romana'', or fried squid rings.
If you will be cooking over a charcoal barbecue, light the coals now. Allow 20 minutes for the coals to become red hot, and covered with white ash.

Once the ingredients are cleaned and chopped, it's time to begin cooking. When the coals on the BBQ are covered in white ash, cooking can begin. This generally takes 20 minutes after lighting.
After all the preparation is done, assemble all the ingredients near the BBQ, so that you can remain next to the BBQ and monitor the cooking.
Place the paella pan on the grate and add enough olive oil to coat the bottom. Allow the pan to heat up. When hot enough, saute the onions and tomatoes in the olive oil. Add olive oil as needed to prevent sticking. Once the onions are translucent, add the chicken and brown on all sides, stirring constantly - about 15 minutes. Add pork cubes, squid rings and cook.
 

 Rather than sprinkling the rice all around the pan, use the "cross method." Add the rice in the form of a cross, as shown in the photograph. (You should have at least 1 lb of rice on hand, depending on the size of the paella pan.) Stir to thoroughly coat the rice with oil and mix with the other ingredients.

Crush the saffron between your fingers and stir into the chicken broth. Slowly pour broth into pan until pan contents are covered. Spread ingredients evenly over bottom of pan.
Arrange mussel halves around outside edge of pan. Sprinkle clams and shrimp evenly around pan. Add the strips of pepper on top.
Simmer, cooking rice. Add more broth if needed. When rice is almost cooked, sprinkle the peas over the top.
 
When rice is cooked, remove from BBQ and cover with aluminum foil, allowing paella to "rest" for 5 to 10 minutes before serving.

Before serving, step back and admire the beautiful dish in front of you!
Serve the paella mixta with Lemon Wedges - Enjoy!

Cocido Madrileño

Cocido Madrileño - or simply cocido - is probably one of Spain's national dishes. Cocido is based on a vast cauldron, which simmers away all day, hardly bubbling. In the old days households made it every day, for poached meat used to be the hallmark of the middle-class kitchen. From this pot comes a series of magnificient things.
 
First there is the caldo. This is clear stock, rich with many meat juices. Famous as clear soup with sherry in it, it is drunk world-wide. Caldo is also used in many Spanish dishes. It may be saved, but is often served as the first course before cocido, with a couple of spoonfuls of rice cooked in it.
The most important constituents of the pot are the meats, which are chosen for their diversity. Salt meat, fresh meat and sausage (preferably smoked) must all be there, for this is a dish for tough meats, full of flavour, which are made tender only by long cooking. A roasting chicken is less good than the cheaper boiling hen. Meat bones and trotters add richness to the stock.
The pot also contains vegetables, the first being chickpeas, which are traditdional unifying element in all spanish ollas (stewpots) and have an ancient history in Spain. With them come pot herbs - onion, garlic, and leek - each with their appointed time for being added and function. There are also fresh vegetables, to make colourful, cheerful platters to serve as an entrée to the meats, or as an accompaniment.

• Serves 8
• Difficulty: intermediate
• Preparation time: more than one day. Chickpeas must be soaked overnight, and cooking takes several hours.

Ingredients

• 9 oz dried chickpeas soaked overnight
• 1 lb cured brisket of beef or silverside in one piece
• 9 oz salt pork belly, streaky bacon in one piece or fresh pork belly.
• 1 lb 4 oz knuckle gammon bone, with some meat attached
• 1 1/2 lb beef marrow bone, sawn accross
• 1/2 boiling chicken
• 1 pig's trotter, split
• 1 whole garlic bulb
• 2 bay leaves
• 8 black peppercorns, crushed
• 1 small onion, studded with 2 cloves
• 1 1/2 lb Savoy cabbage, quartered
• 2 carrots, in big pieces
• 2 leeks, short lengths
• 1 lb new potatoes
• 2 chorizos, or other smoked sausage
• 1 morcilla or 7 oz black pudding.

                                           Preparation

Several hours before cooking, cover the salted meat (brisket or silverside, salt pork belly or bacon and gammon knuckle) with cold water and leave to soak.
Choose a large stockpot - at least 10 pints (6 liter). Pack in all the meat, skin side down, with the beef bone. Fit the chicken and trotter on top. Add the garlic bulb, bay leaves and peppercorns and cover with water. Bring to a simmer, sikimming off any scum that rises.
Drain the chickpeas, add to the pot, cover and simmer on the lowest possible heat for 1 1/2 hours, checking occasionally. Halvfway through add the onion stuck with the cloves. No other vegetables go in.
In a second casserole, put the quartered cabbage, all the vegetables and all the sausages. If the black pudding has a plastic skin, remove it. Add water to cover the ingredients and a little salt and bring to a simmer. Cover and cook until the potatoes are ready.
Drain the vegetables and sausages and slice the sausages. Arrange the vegetables decoratively on a platter and put the sausage slices on top. This can be served before the meat or alongside it.
Remove the meats from the main pot, collecting the chickpeas together. Remove the marrow from the bone and slice it into the chickpeas. Slice all the meats. Arrange the meats and chickpeas on a platter, moistening them with a little broth.

                                      Instructions

1. • To make the churro dough, bring the water, butter and salt to a boil in a saucepan. Stir in the flour with a wooden spoon. Mix until well combined. Remove from the stove.
     
     
   •  In a bowl, beat the eggs with a whisk or fork; add the eggs to the dough mixture in the saucepan and stir well with the wooden spoon.
     
     
   • Fill a heavy frying pan or cast-iron skillet with vegetable or canola oil 1 inch deep; heat the oil over medium heat. Spoon the dough mixture into a pastry bag fitted with a large star tip. Line a plate with paper towels.
     
     
   • Squeeze dough strips, about 4 inches long, into the hot oil. Fry each strip until golden brown. Carefully lift the churros from the oil and place on the paper towels.
     
     
   • Combine the sugar and cinnamon in a bowl or on a plate. Roll each churro in the sugar mixture.

                                                           THE ''CHURRO''

The churro is a traditional Spanish dessert that is now popular around the world. Sometimes called a Spanish doughnut, the churro can be enjoyed as a dessert after a hearty Spanish or Mexican feast or as a snack dipped in hot chocolate or coffee.

 

 

 

 

 

 

 

 

 

 

 

You  can  combine churros with chocolate or milk.

            

                                                                     ENJOY THIS!!

                                    

how to do torrijas

 

                                                Ingredients

•  4-6 Slices of Stale White Bread 
• 3/4 cup Milk
• 1 Egg
• Vegetable oil for frying, such as canola or corn oil, not olive oil
• 1/8 tsp vanilla extract (optional)
• Honey 

 -Prepairing time: 10 minutes


Pour the milk into a medium-size mixing bowl. Add the egg and beat together. Add vanilla extract, if desired. Pour enough oil into a large frying pan to cover the bottom and heat on medium. Be careful that the oil does not burn.

If you are using stale white bread, place one slice in the milk-egg mixture and quickly flip it over with a fork. Make sure that the bowl is next to the frying pan, so you can quickly transfer it from the bowl to the heated pan.
If you use a stale baguette, slices should be at least 1/2 inch thick. If the bread is more than a day old, you may need to soak the bread for 2-3 minutes or more, so that it softens up. Be careful that the bread does not soften so much that it crumbles when you lift it out of the bowl.

 Carefully lift the bread out of the mixture and let the excess milk drain before placing the bread in the frying pan. Repeat for each of the other slices.
After 2-3 minutes, check the bottom of the bread. As the slices turn golden, turn each one. You may wish to use a nylon spatula or tongs to turn the slices over. Make sure that you have enough room in the pan to turn the slices.

Remove each piece from the pan and place on a plate. Sprinkle the top with sugar and cinnamon. If you prefer, drizzle honey over the top. Serve immediately.

Note: If the torrijas cool down and you wish to heat them up, place them back in the frying pan on low heat or in a toaster oven at a low temperature. Do not place them in a microwave because this will cause the bread to become rubbery.

HONEY

Honey is a sweet food made by bees using nectar from flowers. The variety produced by honey bees. Honey is the one most commonly referenced is tremendously varied, as its flavor, color, appearance and nutritional value can vary from one hive to another.

Honey is originaded in la Alcarria is the places where they usually produce more honey. Anothers places are Granada, Galicia, Asturias, Madrid...

Spanish people usually drink honey with milk when they are sick. They usually warm the milk and then they  put the honey in it. 

This is for people who didn´t like/watch the video, I recomended you but, both are very good.

INGREDIENTS:

- 4 medium-sized potatoes, peeled and thinly sliced
- 6 eggs
- 1 onion, chopped
- 1 green pepper, chopped
- ¼ litre olive oil
- Salt

RECIPE:

First, heat the oil in a large frying pan and then gently fry the sliced potatoes until almost soft, stirring from time to time so that they don't burn on the bottom of the pan. Add the onion and the green pepper and continue frying until all the vegetables are soft. Drain the vegetables in a colander to get rid of the excess oil.
Beat the eggs in a bowl and season with salt and pepper. Add the potatoes, etc. and mix well and check seasoning.
Heat a little oil in a frying pan on a moderate heat. Pour in the potatoes and eggs and shake the frying pan from time to time so that the omelette doesn't stick to the bottom. Once the bottom of the omelette has set, turn the heat down low and cover the pan. After about ten minutes, turn the omelette by placing either a flat plate or saucepan lid on the frying pan and quickly turning over. Gently slide the omelette back into the frying pan and continue frying, once again shaking the pan from time to time so that it doesn't stick to the bottom, until it has set all the way through.