tag:blogger.com,1999:blog-79428794830265423342024-02-18T18:17:56.244-08:00Sabrina's Latin Kitchen Enjoy the History, Origin and Folklore of Latin Cuisine, as well as classic yet innovative recipes straight from my kitchen.Anonymoushttp://www.blogger.com/profile/09002989445147633138noreply@blogger.comBlogger27125tag:blogger.com,1999:blog-7942879483026542334.post-46712136752813801472014-11-27T14:28:00.003-08:002014-11-27T15:21:59.527-08:00This Blog has been Moved to Wordpress, Please take Note<i><b><span style="font-family: Georgia, Times New Roman, serif;">Dear Friends of Sabrina's Latin Kitchen,</span></b></i><br />
<span style="font-family: Georgia, Times New Roman, serif;"><i><b><br /></b></i>
<i><b>HAPPY THANKSGIVING !</b></i></span><br />
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<i><b>This blog has been moved to Wordpress. You can find me at <a href="http://www.sabrinaslatinkitchen.wordpress.com/">http://www.sabrinaslatinkitchen.wordpress.com</a></b></i></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><i><b><br /></b></i>
<i><b>Please sign up for more Recipes and my Take on Traditional Latin as well, as the History of Spanish and Latin Cuisine and Folklore.</b></i></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><i><b><br /></b></i></span>
<i><b><span style="font-family: Georgia, Times New Roman, serif;">Thank you !</span></b></i><br />
<i><b><span style="font-family: Georgia, Times New Roman, serif;"><br /></span></b></i>
<i><b><span style="font-family: Georgia, Times New Roman, serif;">Buen Provecho !</span></b></i><br />
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<i><b>Sincerely,</b></i></span><br />
<i><b><span style="font-family: Georgia, Times New Roman, serif;">Sabrina Rongstad de Bravo</span></b></i><br />
<i><b><br /></b></i>
<div class="blogger-post-footer">http://sabrinaslatinkitchen.blogspot.com/feeds/posts/default</div>Anonymoushttp://www.blogger.com/profile/09002989445147633138noreply@blogger.com0tag:blogger.com,1999:blog-7942879483026542334.post-81863813992775310502014-11-27T14:25:00.003-08:002014-11-27T14:25:39.464-08:00Me on Break Thru Radio talking about Spanish and Latin Cuisine<span style="background-color: white; color: #141823; font-family: Helvetica, Arial, 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 14px; line-height: 20px;">Happy Thanksgiving!</span><br />
<span style="background-color: white; color: #141823; font-family: Helvetica, Arial, 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 14px; line-height: 20px;"><br /></span>
<span style="background-color: white; color: #141823; font-family: Helvetica, Arial, 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 14px; line-height: 20px;"> This week it's a special part two segment with last week's guest Sabrina Rongstad de Bravo, who in addition to The London Diaries is also the voice behind Sabrina's Latin Kitchen, the focus for this week's podcast! Sabrina will talk you about the origins of some classic latin dishes like Paella, and focus on the way food connects disparate cultures and beliefs.</span><a href="http://l.facebook.com/l.php?u=http%3A%2F%2Fb-t-r.co%2F1wP6lLS&h=IAQF-W1CV&s=1" rel="nofollow nofollow" style="background-color: white; color: #3b5998; cursor: pointer; font-family: Helvetica, Arial, 'lucida grande', tahoma, verdana, arial, sans-serif; font-size: 14px; line-height: 20px; text-decoration: none;" target="_blank">http://b-t-r.co/1wP6lLS</a><div class="blogger-post-footer">http://sabrinaslatinkitchen.blogspot.com/feeds/posts/default</div>Anonymoushttp://www.blogger.com/profile/09002989445147633138noreply@blogger.com0tag:blogger.com,1999:blog-7942879483026542334.post-15345759887524974532014-11-13T21:18:00.000-08:002014-11-13T21:18:08.205-08:00Chicken Mole <br />
<figure class="hammy-responsive aligncenter size-medium wp-image-14844" data-media="http://thefrugalchef.com/wp-content/uploads/cache//Chicken-Mole-300x225/379565721.jpg" style="-webkit-margin-after: 0px; -webkit-margin-before: 0px; -webkit-margin-end: 0px; -webkit-margin-start: 0px; color: #444444; font-family: Lato, Arial, Verdana, 'Helvetica Neue', Helvetica, sans-serif; font-size: 16px; line-height: 24px; margin: 0px; text-align: center;" title="IF"><img alt="IF" src="http://thefrugalchef.com/wp-content/uploads/cache//Chicken-Mole-300x225/379565721.jpg" data-pinit="registered" height="478" style="border: 0px; color: #cc0000; height: auto !important; max-width: 100%;" width="640" /></figure><br />
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This recipe was made with our <a href="http://thefrugalchef.com/2011/12/recipe-for-mole-sauce/" style="color: black;">homemade mole</a>. However, you can go ahead and make this with store ought if you want. Here is what you need to do for 4 people:</div>
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3 cups <a href="http://thefrugalchef.com/2011/12/recipe-for-mole-sauce/" style="color: black;">mole sauce</a><br />
2 cups shredded chicken or 8 cooked chicken thighs or legs<br />
3 TBS sesame seeds</div>
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Place the chicken and the sauce in a pan. Bring it to a simmer and cook for about 20 minutes. While the chicken is cooking, dry toast the sesame seeds for about 6 minutes.</div>
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Sprinkle the seeds over the cooked chicken and serve with white rice. Enjoy!</div>
<div class="blogger-post-footer">http://sabrinaslatinkitchen.blogspot.com/feeds/posts/default</div>Anonymoushttp://www.blogger.com/profile/09002989445147633138noreply@blogger.com0tag:blogger.com,1999:blog-7942879483026542334.post-22184992236012285152014-06-06T00:26:00.002-07:002014-06-06T00:34:47.178-07:00Spanish Meatballs- Albondigas<div class="module padded summary" id="description" style="background-color: white; line-height: 10px; margin-top: 16px; padding-left: 8px; padding-right: 8px;">
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<span style="font-family: Georgia, Times New Roman, serif;"><br /></span><span style="font-family: Georgia, Times New Roman, serif;">Spanish meatballs, can be eaten with other tapas or as a main course. The meatballs are made with finely julienned carrots on inside. It is served with a delicate saffron Tomato sauce, this is definitely for the more sophisticated palette. </span><span style="font-family: Georgia, Times New Roman, serif;"> </span></div>
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<span style="font-family: Georgia, 'Times New Roman', serif; font-size: x-small;">Ingredients</span></h3>
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<dt class="stage-title" style="background-color: white; font-family: 'Sakkal Majalla'; font-size: medium; font-weight: bold; line-height: 1em; margin: 16px 0px 0px; padding: 0px;"><span style="font-family: Georgia, Times New Roman, serif;">For the meatballs</span></dt>
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<li style="color: #333333; line-height: 1em; margin: 8px 0px 0px; padding: 0px;"><div class="ingredient" style="line-height: 16px; padding: 0px;">
<span style="font-family: Georgia, Times New Roman, serif;">500g/1lb 2oz minced beef or pork (or a</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">mixture of both)</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">½ <a class="name food" href="http://www.bbc.co.uk/food/onion" style="color: #386737; line-height: 1em; text-decoration: none;">onion</a>, finely chopped</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1 <a class="name food" href="http://www.bbc.co.uk/food/garlic" style="color: #386737; line-height: 1em; text-decoration: none;">garlic</a> clove, chopped</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">2 tbsp dried <a class="name food" href="http://www.bbc.co.uk/food/parsley" style="color: #386737; line-height: 1em; text-decoration: none;">parsley</a></span></div>
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<li style="color: #333333; line-height: 1em; margin: 8px 0px 0px; padding: 0px;"><div class="ingredient" style="line-height: 16px; padding: 0px;">
<span style="font-family: Georgia, Times New Roman, serif;">3-4 tbsp fresh white <a class="name food" href="http://www.bbc.co.uk/food/breadcrumbs" style="color: #386737; line-height: 1em; text-decoration: none;">breadcrumbs</a></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1 free-range <a class="name food" href="http://www.bbc.co.uk/food/egg" style="color: #386737; line-height: 1em; text-decoration: none;">egg</a>, beaten</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><a class="name food" href="http://www.bbc.co.uk/food/plain_flour" style="color: #386737; line-height: 1em; text-decoration: none;">plain flour</a>, for coating</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">2-3 tbsp <a class="name food" href="http://www.bbc.co.uk/food/olive_oil" style="color: #386737; line-height: 1em; text-decoration: none;">olive oil</a></span></div>
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<dt class="stage-title" style="background-color: white; font-family: 'Sakkal Majalla'; font-size: medium; font-weight: bold; line-height: 1em; margin: 16px 0px 0px; padding: 0px;"><span style="font-family: Georgia, Times New Roman, serif;">For the sauce</span></dt>
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<span style="font-family: Georgia, Times New Roman, serif;">2 <a class="name food" href="http://www.bbc.co.uk/food/carrot" style="color: #386737; line-height: 1em; text-decoration: none;">carrots</a>, quartered into batons, thinly sliced</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">½ <a class="name food" href="http://www.bbc.co.uk/food/onion" style="color: #386737; line-height: 1em; text-decoration: none;">onion</a>, finely chopped</span></div>
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<li style="color: #333333; line-height: 1em; margin: 8px 0px 0px; padding: 0px;"><div class="ingredient" style="line-height: 16px; padding: 0px;">
<span style="font-family: Georgia, Times New Roman, serif;">3 <a class="name food" href="http://www.bbc.co.uk/food/garlic" style="color: #386737; line-height: 1em; text-decoration: none;">garlic</a> cloves, chopped</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">2 tbsp dried <a class="name food" href="http://www.bbc.co.uk/food/parsley" style="color: #386737; line-height: 1em; text-decoration: none;">parsley</a></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1 tbsp <a class="name food" href="http://www.bbc.co.uk/food/paprika" style="color: #386737; line-height: 1em; text-decoration: none;">paprika</a></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">generous pinch <a class="name food" href="http://www.bbc.co.uk/food/saffron" style="color: #386737; line-height: 1em; text-decoration: none;">saffron</a></span></div>
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<a class="name food" href="http://www.bbc.co.uk/food/salt" style="color: #386737; line-height: 1em; text-decoration: none;"><span style="font-family: Georgia, Times New Roman, serif;">salt</span></a></div>
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<span style="font-family: Georgia, 'Times New Roman', serif; font-size: x-small;">Directions</span></h3>
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<span style="font-family: Georgia, Times New Roman, serif;">For the meatballs, Put the minced meat in a bowl with the onion, garlic, parsley and breadcrumbs. Mix with your hands until well combined, add the beaten egg and mix until well combined. Shape the mixture into small meatballs.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Sprinkle some plain flour onto a plate, and roll the meatballs in the flour to coat lightly.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Heat one tablespoon of the olive oil in a frying pan and add a few meatballs to the pan. Fry gently, turning frequently, until golden-brown on all sides. Remove from the pan and set aside to drain on kitchen paper. Repeat with the remaining meatballs, cooking them in batches until they are all cooked. Top up the oil as needed during the cooking process.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Once the meatballs are cooked, make the sauce. In the same pan as the meatballs were cooked in, fry the carrots, onions and garlic over a medium heat until the onions are soft and lightly coloured. Add the parsley, paprika and saffron, and pour in 300ml/½pt water. Bring to the boil, simmer for 2-3 minutes to thicken, season with salt to taste, and then add the meatballs to the pan. Simmer for 10 minutes to warm through before serving.</span></div>
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<div class="blogger-post-footer">http://sabrinaslatinkitchen.blogspot.com/feeds/posts/default</div>Anonymoushttp://www.blogger.com/profile/09002989445147633138noreply@blogger.com0tag:blogger.com,1999:blog-7942879483026542334.post-57096593412321515342014-04-17T00:30:00.000-07:002014-04-17T01:25:34.181-07:00Papas Rellenas - Stuffed Potatoes <br />
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<span style="font-family: Georgia, Times New Roman, serif; font-size: small;">Ingredients</span></h3>
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<span style="font-family: Georgia, Times New Roman, serif;">2 lbs large potatoes (peeled and cut into quarters)<br />1 lb <a href="http://www.tasteofcuba.com/picadillo.html">picadillo</a> (seasoned ground beef)<br />Vegetable oil for frying<br />1 cup dry bread crumbs<br />4 eggs<br />1 tsp salt</span><br />
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<span style="font-family: Georgia, Times New Roman, serif; font-size: small;">Directions</span></h3>
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<span style="font-family: Georgia, Times New Roman, serif;">Add salt to a pot of cold water, and boil the potatoes until they are soft. Drain the potatoes, and then mash them, then set aside to allow them to cool. Separate the egg yolks from the whites in two bowls. Mix the egg yolks into the mashed potato mixture, whisk the egg whites for a minute. Take a 1/4 of a cup of the mashed potatoes, and form it into a ball. Make a dent in the ball, to give it more of a bowl shape. Fill the indentation with a tablespoon of picadillo, and then reseal it. Reshape the potato as a ball again. Dip the ball in the egg whites, then roll the ball around in bread crumbs until it is coated. For a better coating, or for a crunchier texture, you may dip the ball into the egg whites again and coat it with another layer of bread crumbs. Refrigerate the potato balls for at least four hours before frying.To fry, pour enough oil into a skillet or frying pan to cover half of the balls, the oil should be at least 350°. Place several balls into the frying pan and cook on each side until golden brown, usually 2-3 minutes, taking care not to overcook. Drain the stuffed potatoes on paper <a class="FAAdLink" href="http://www.tasteofcuba.com/cuban-papas-rellenas.html#"><span style="color: #1c7dff;">towels</span></a>, do not stack them. The other cooking method is to deep fry the papas rellenas at 375° until golden brown, they cook best deep-fried when they are frozen.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif; font-size: small;">Ingredients</span></h3>
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<strong><span style="font-family: Georgia, Times New Roman, serif;">To Make the Picadillo:</span></strong><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 lb ground meat</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 large onion, chopped</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">2-3 garlic cloves, chopped</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 small can tomato sauce</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1/4 cup dry white wine</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Pimiento stuffed olives</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Salt and pepper to taste</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">In a large skillet, brown the ground meat, onions and garlic. If meat is not too lean, pour out whatever fat you render.turn heat down to medium low. Add the tomato sauce and wine. While it simmers, chop up the pimiento stuffed olives and add to meat mixture, it is ok to add a little bit of the brine, if you wish. Adjust the seasonings per taste. </span><br />
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<div class="blogger-post-footer">http://sabrinaslatinkitchen.blogspot.com/feeds/posts/default</div>Anonymoushttp://www.blogger.com/profile/09002989445147633138noreply@blogger.com0tag:blogger.com,1999:blog-7942879483026542334.post-42012807175269180622014-04-16T01:36:00.003-07:002014-04-16T01:36:32.306-07:00Turkey Pumpkin Enchiladas <span style="font-family: Georgia, Times New Roman, serif;">This Fall season is all about the pumpkin and foods that bring warmth and cheer. I combined the succulence and heartiness of Turkey with the delicious coziness of pumpkin. You can either use marinated Turkey or not, it's up to you. I have a recipe on how to marinate Turkey later. You may also use <a href="http://sabrinaslatinkitchen.blogspot.com/2013/11/pumpkin-spice-blend.html" target="_blank">Pumpkin Spice </a> in the Pumpkin Puree for more added flavor.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif; font-size: small;">Ingredients</span></h3>
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<span style="font-family: Georgia, Times New Roman, serif;">3- 4 Turkey Legs shredded</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 Can of Pumpkin Puree</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 Tablespoon Pumpkin Spice</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 Can Enchilada Sauce</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">2 Scallion Onions</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">8-10 Tortillas ( Blue Corn from Trader Joe's is Best or Artisanal Tortillas are good too)</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">2 Cups Shredded Cheese ( Cheddar, Jack, and Monterey are best, but anything like that will work too)</span><br />
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1. <span style="font-family: Georgia, Times New Roman, serif;">Preheat oven to 425 degrees. In a medium bowl, combine Turkey and scallions. Season generously with salt and pepper; set aside. Use Mexican Rub for Turkey Drumsticks and cook until well done.</span><br />
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2<span style="font-family: Georgia, Times New Roman, serif;">.In a blender or Mocajete, puree pumpkin, garlic, jalapeno, chili powder, 2 1/2 cups water, 2 teaspoons salt, and 1/4 teaspoon pepper until smooth (hold top firmly as blender will be quite full). Pour 1 cup of sauce in the bottom of an 8-inch square (or other shallow 2-quart) baking dish.</span><br />
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<tr><td class="tr-caption" style="text-align: center;">In Mocajete you can smash up the spices for the Mexican Rub or Pumpkin Spice</td></tr>
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3. <span style="font-family: Georgia, Times New Roman, serif;"> Lay tortillas on work surface; mound chicken mixture on half of each tortilla, dividing evenly. Roll up tortillas; place, seam side down, in baking dish. Bake for 30 minutes.</span><br />
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4<span style="font-family: Georgia, Times New Roman, serif;">.Pour remaining sauce on top; sprinkle with cheese. Place dish on a baking sheet; bake until cheese is golden and sauce is bubbling, 25 to 30 minutes. Let cool 5 minutes before serving.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Instructions: Bake in Oven for 30 minutes on 350 degrees.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">A Nice accompaniment for this dish would be the Coffee Flan topped with Espresso Bean.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Please check out My Coffee Flan recipe with Espresso Beans coming soon</span><div class="blogger-post-footer">http://sabrinaslatinkitchen.blogspot.com/feeds/posts/default</div>Anonymoushttp://www.blogger.com/profile/09002989445147633138noreply@blogger.com0tag:blogger.com,1999:blog-7942879483026542334.post-44691663704124499862014-04-08T22:13:00.000-07:002014-04-08T22:14:55.487-07:00Butternut Squash Soup<br />
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<span style="font-family: Georgia, Times New Roman, serif;">This is delicious on cold winter nights and Butternut Squash is packed with Beta Carotene.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">This is a simple recipe with a few ingredients.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif; font-size: small;">Ingredients</span></h3>
<span style="font-family: Georgia, Times New Roman, serif;">2-3 Butternut Squash or 6 Cups already broken</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1/2- 1- Can of Light Coconut Milk</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1/2 Tblspn of Mild Curry Powder</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">1. Bake Butternut Squash on high heat in the over about 350 degrees for 1 hour</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Adding Sea Salt and Cracked Black Pepper</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">2. Set aside and let cool, when cool scoop out flesh with big spoon, seeds can be used and eaten later. </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">3. Add enough squash to fill a blender 3/4 the way full</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">5. Add Curry to taste </span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">6. When it's a creamy rich consistency put in a pot reheat.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">7. Put in beautiful bowls and Garnish with Coriander or Cilantro leaves</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Note:</b> You may have to do it in batches, since not all the Squash can fit at once in the blender. Keep tasting soup, add more or less Curry as you like. Soup can be freezed and last up to 3 months in Freezer. I like to freeze these soups and have them on hand when I'm hungry it's a nice way to fill up on all these gorgeous vitamins and nutrients. Enjoy with some nice Ciabatta bread !</span></div>
<div class="blogger-post-footer">http://sabrinaslatinkitchen.blogspot.com/feeds/posts/default</div>Anonymoushttp://www.blogger.com/profile/09002989445147633138noreply@blogger.com0tag:blogger.com,1999:blog-7942879483026542334.post-4562718472223575312014-04-06T23:07:00.001-07:002014-04-06T23:10:00.636-07:00Chicken Livers with Sherry Glaze Tapas<span style="background-color: white; color: #646464; font-family: Georgia, Times New Roman, serif; line-height: 17.920000076293945px;"><i style="font-weight: bold;">Chicken Livers With Sherry Glaze </i>is a<b> </b>tapa is eaten all over Andalucia, Spain. Chicken livers are full of B Vitamins You can also make this with onions. Jerez is a nice accompaniment. </span><br />
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<span style="background-color: white; color: #646464; font-family: Georgia, Times New Roman, serif; line-height: 17.920000076293945px;">1 pound chicken livers</span><br />
<span style="background-color: white; color: #646464; font-family: Georgia, Times New Roman, serif; line-height: 17.920000076293945px;">2 tablespoons olive oil</span><br />
<span style="background-color: white; color: #646464; font-family: Georgia, Times New Roman, serif; line-height: 17.920000076293945px;">2 ½ tablespoons sherry vinegar</span><br />
<span style="background-color: white; color: #646464; font-family: Georgia, Times New Roman, serif; line-height: 17.920000076293945px;">2 tablespoons fino sherry wine</span><br />
<span style="background-color: white; color: #646464; font-family: Georgia, Times New Roman, serif; line-height: 17.920000076293945px;">2 shallots, chopped finely</span><br />
<span style="background-color: white; color: #646464; font-family: Georgia, Times New Roman, serif; line-height: 17.920000076293945px;">2 sprigs of fresh thyme</span><br />
<span style="background-color: white; color: #646464; font-family: Georgia, Times New Roman, serif; line-height: 17.920000076293945px;">2 tablespoons honey</span><br />
<span style="background-color: white; color: #646464; font-family: Georgia, Times New Roman, serif; line-height: 17.920000076293945px;">Pinch of cayenne pepper, to taste</span><br />
<span style="background-color: white; color: #646464; font-family: Georgia, Times New Roman, serif; line-height: 17.920000076293945px;">Salt and pepper</span><br />
<span style="background-color: white; color: #646464; font-family: Georgia, Times New Roman, serif; line-height: 17.920000076293945px;">Finely chopped parsley to garnish</span><br />
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<ol class="numbering" style="list-style-image: none; list-style-position: initial; margin: 15px 0px 15px 10px; padding-left: 20px;"><span class="instructions"><span style="font-family: Georgia, Times New Roman, serif;">
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<li class="numbering" style="list-style: none !important; margin-left: 0px !important; margin-top: 15px; padding-left: 0px !important;"><span style="font-family: Georgia, Times New Roman, serif;"><strong></strong>If necessary, trim the chicken livers, cutting away any ducts and gristle, them cut them into small bite size pieces.</span></li>
<li class="numbering" style="list-style: none !important; margin-left: 0px !important; margin-top: 15px; padding-left: 0px !important;"><span style="font-family: Georgia, Times New Roman, serif;">Heat the olive oil in a large heavy bottom skillet. Add the shallots and cook for 2 minutes, or until softened but not browned. Add the garlic and cook for an additional 30 seconds. Add the chicken livers to the skillet and cook for 2 to 3 minutes, stirring all the time. Cook until they are firm and have changed color on the outside but are still pink and soft in the centre. Using a slotted spoon, lift the chicken livers from the pan, transfer them to large, warm serving dish and keep warm.</span></li>
<li class="numbering" style="list-style: none !important; margin-left: 0px !important; margin-top: 15px; padding-left: 0px !important;"><span style="font-family: Georgia, Times New Roman, serif;">Add the sherry to the skillet, increase the heat, and let it bubble for 3 to 4 minutes to evaporate the alcohol and reduce slightly scraping and stirring all the bits on the bottom of the skillet with a wooden spoon. Season the sauce to taste with salt, pepper, vinegar, thyme and honey.</span></li>
<li class="numbering" style="list-style: none !important; margin-left: 0px !important; margin-top: 15px; padding-left: 0px !important;"><span style="font-family: Georgia, Times New Roman, serif;">Pour the sherry sauce over the chicken livers and sprinkle over the parsley. Serve piping hot accompanied by chunks or slices of crusty bread or toast to mop up the sherry sauce.</span><div class="separator" style="clear: both; font-family: arial; font-size: 12px; text-align: center;">
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<div class="blogger-post-footer">http://sabrinaslatinkitchen.blogspot.com/feeds/posts/default</div>Anonymoushttp://www.blogger.com/profile/09002989445147633138noreply@blogger.com0tag:blogger.com,1999:blog-7942879483026542334.post-59655587064376399892014-01-28T00:00:00.000-08:002014-01-29T11:33:15.141-08:00Cuban Arroz con Pollo - Chicken with Rice<div class="posterous_autopost">
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<span style="font-family: Georgia, "Times New Roman", serif;">Arroz con Pollo is one of the most popular Latin American dishes. </span><span style="font-family: Georgia, "Times New Roman", serif;">It's a derivation of Paella, the traditional Spanish dish, </span><span style="font-family: Georgia, "Times New Roman", serif;">it has a lot of the same ingredients: safron, white whine, chicken, red bell pepper and peas. Arroz con pollo recipe can require annato seeds and oil to give it that vibrant yellow color but it's entirely optional. I have cooked Arroz Con Pollo without Annato seeds and still comes out delicious. I cook the rice with a bit of beer instead of water and it gives a nice Cuban touch. This recipe serves about 4-6 people.</span></div>
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<span style="font-family: Georgia, "Times New Roman", serif;">Recipe:</span></div>
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<br /></div>
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<strong><span style="font-family: Georgia, "Times New Roman", serif;">For Chicken:</span></strong></div>
<div style="margin: 0in 0in 0pt;">
<span style="font-family: Georgia, "Times New Roman", serif;">1 large chicken, about 4 pounds, cut into 8 pieces.<br />
1 tsp dried oregano<br />
1 tsp ground cumin<br />
1/2 tsp freshly ground white pepper<br />
1 Tbsp red wine vinegar</span></div>
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Sofrito and broth:</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">2 olive oil<br />
1 small onion, finely chopped<br />
1 small red bell pepper, cored, seeded and finely chopped<br />
3 cloves garlic, minced<br />
1 small tomato, seeded and diced<br />
3 cups water (*)<br />
1 cup dry white wine<br />
1-1/2 cups beer*<br />
1/2 tsp annatto seeds, or 1/4 tsp saffron threads<br />
1 Tbsp tomato paste</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<div style="margin: 0in 0in 0pt;">
<span style="font-family: Georgia, "Times New Roman", serif;">1/4 -1 cup of Raisins to taste<br />
Salt and freshly ground black pepper, to taste</span></div>
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<br /></div>
<span style="font-family: Georgia, "Times New Roman", serif;"><strong>Instructions: </strong><br />
-Wash the chicken and blot dry with paper towels. Mix the oregano, cumin, white pepper and vinegar in a large glass bowl. Add the chicken, turning the pieces to cover with the mixture. Let marinate at least 15 minutes to 1 hour.</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Heat the oil in a large heatproof casserole. Brown the chicken pieces all over, about 2 minutes per side. Transfer the chicken to a platter and pour out all but 2 tablespoons of the fat.</span><br />
<br />
<strong><span style="font-family: Georgia, "Times New Roman", serif;">For sofrito:</span></strong><br />
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"> Add the onion, bell pepper and garlic to the oil in the casserole, cook over medium heat heat until soft but do not brown, about 1 or 2 minutes. Add the tomato and cook for one more minute. Return the chicken to the casserole with the sofrito and cook for about 1 or 2 more minutes.</span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;"><span style="text-decoration: underline;"><strong>Rice:</strong></span></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Add the water, wine and beer(*), saffron (if you use it instead of annatto oil), tomato paste and salt and pepper. Bring to a boil, reduce heat, cover and simmer for about 30 minutes. While the chicken is cooking, place annato seeds in small saucepan with 1/4 cup of the chicken cooking liquid. Simmer for about 5 minutes. Strain mixture back into the chicken. Thoroughly wash rice swishing with your hands, and drain off the water. Continue doing this until water runs clear.</span><br />
<br />
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Bring chicken mixture to a boil, stir in the washed rice, reduce heat, cover and simmer until the rice is tender, about 20 to 25 minutes. If it starts to dry out and rice is still al dente, add more liquid. If it gets too soupy, uncover during the last 10 or 15 minutes of cooking. Just before it is done, stir in half of the peas (petit pois),raisins and pimientos. Garnish with Red Peppers. I usually roast mine first to give it a smoky taste.</span><br />
<br />
<span style="font-family: Georgia, "Times New Roman", serif;"><strong>Nota Bene:</strong> Making it with Beer is a nice Cuban Touch and gives it a nice tangy flavor. I adjust the quantity to the total needed for cooking.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilR9iBZZt6wvE7p0UPLMiZgm-0IuxwAQE_h7ziL9vXe-OnPKWz0xhVRK6TVsW3enMPDvI49SBtTq-8mm74WGh7PJodag2sioTsZYfCF7Lc1IhKEO0HM4FNgKEnQrhHPeBe1vLc670RKUg/s1600/Sopa_garbanzos1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilR9iBZZt6wvE7p0UPLMiZgm-0IuxwAQE_h7ziL9vXe-OnPKWz0xhVRK6TVsW3enMPDvI49SBtTq-8mm74WGh7PJodag2sioTsZYfCF7Lc1IhKEO0HM4FNgKEnQrhHPeBe1vLc670RKUg/s1600/Sopa_garbanzos1.jpg" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Sopa de Garbanzos </span><br />
<span style="font-family: Georgia, Times New Roman, serif;"> <b>Ingredientes: </b> - 1 taza de garbanzos secos</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">- 1 litro de caldo</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">- 1 cebolla picada</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">- 2 dientes de ajo</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">- 5 cdas. de aceite</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">- 1 taza de acelga cruda (picada gruesa)</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">- 3 tomates (pelados y en trozos)</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">- 1 pizca de pimienta</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">- 1 cdita. de pimentón</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">- 1 cda. de albahaca</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">- 1 taza de puerco o beicon frito</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">- 1 hoja de laurel</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">- 2 chorizos colorados</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<b><span style="font-family: Georgia, Times New Roman, serif;">Prodedamiento:</span></b><br />
<span style="font-family: Georgia, Times New Roman, serif;">Colocar en remojo toda la noche los garbanzos. Luego cocinarlos en el caldo. Calentar aceite y rehogar cebolla, ajo hasta que todo quede transparente. Agregar acelga, tomates y los chorizos pelados. Añadir los garbanzos, el caldo, pimienta, pimentón y laurel. Llevar a fuego lento 20 minutos, espolvorear con albahaca y daditos de pan frito.</span><br />
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This article was written by Sabrina Rongstad-Bravo <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghJRunRrQJUxmW7EjZqXQDPUgeHSOrcStnSxr5ZoxZ4I2lqLcIZYt32XRd2D6DaKvpMzitGzlBm8SUK_NQQ7ptIlwaSCpR3zu0OpipwjcjHq2fT68njbm75XqAVh-OahtV-eBDozdsnk4Q/s1600/oxtail-stew-b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghJRunRrQJUxmW7EjZqXQDPUgeHSOrcStnSxr5ZoxZ4I2lqLcIZYt32XRd2D6DaKvpMzitGzlBm8SUK_NQQ7ptIlwaSCpR3zu0OpipwjcjHq2fT68njbm75XqAVh-OahtV-eBDozdsnk4Q/s400/oxtail-stew-b.jpg" t$="true" width="400" /></a></div><br />
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<span style="font-family: Georgia, "Times New Roman", serif; font-size: medium;"><strong>Cuban Oxtail Stew recipe - Receta de Rabo Encendido Cubano</strong></span></div><div style="margin-bottom: 0px; margin-top: 0px;"><span style="font-family: Georgia, "Times New Roman", serif;"><br />
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<strong></strong></span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin-bottom: 0px; margin-top: 0px;"><span style="font-family: inherit; font-size: medium;"> "Rabo Encendido" (literally means Lit Tail) is more of a stew than a soup, at least the Cuban version, and there are as many versions as there are Cuban Chefs. I made this the other day and it actually tastes better the next day. You can make it with or without the chocolate powder. It's delicous hearty stew to be eaten on cold days to warm you up. </span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin-bottom: 0px; margin-top: 0px;"><span style="font-family: inherit;"><br />
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</span></div><div style="margin-bottom: 0px; margin-top: 0px;"><span style="font-family: inherit; font-size: medium;">Recipe:</span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin-bottom: 0px; margin-top: 0px;"><span style="font-family: inherit; font-size: medium;">4 pounds oxtail, cut in chunks<br />
<br />
Flour for dredging meat<br />
<br />
1/4 cup olive oil<br />
<br />
Two onions, chopped<br />
<br />
Two green peppers, chopped<br />
<br />
4 cloves garlic, mashed with 1 teaspoon salt<br />
<br />
1 teaspoon dried thyme<br />
<br />
1/4 teaspoon ground cloves<br />
<br />
1/4 teaspoon ground allspice<br />
<br />
1/2 teaspoon nutmeg<br />
<br />
1/4 cup chopped parsley<br />
<br />
2 bay leaves<br />
<br />
1/4 teaspoon black pepper<br />
<br />
1 tablespoon unsweetened chocolate powder (for a slight mole taste)<br />
<br />
One can (12 ounce) tomato sauce<br />
<br />
One cup red wine<br />
<br />
2 1/2 cups beef broth<br />
<br />
1 cup dice potatoes<br />
<br />
1 cup diced carrots<br />
<br />
1 cup diced celery</span></div><span style="font-family: inherit;"><br />
<br />
</span><br />
<br />
<span style="font-family: inherit;">Dredge the meat with flour. In a large pan or Dutch oven, brown the meat on both sides in the oil, approximately five to six minutes. Remove meat. Sauté the onions and green pepper in the same pan. When the onions start to get translucent, add the mashed garlic and cook for one additional minute.</span><br />
<br />
<br />
<br />
<span style="font-family: inherit;">Add the tomato sauce, wine, beef broth and all spices. Add the potatoes, carrots and celery. Bring to a boil and cover. Simmer for two hours or until meat is tender on low heat, stirring occasionally. Adjust seasonings, if necessary. Add additional beef broth if needed.</span><br />
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<span style="font-family: inherit;">Remove bay leaves, serve. This is delicious by itself or rice as an accompaniment.</span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;"><br />
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<span style="font-family: Georgia, "Times New Roman", serif; font-size: medium;">Bueno Provecho !</span></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="http://posterous.com/getfile/files.posterous.com/temp-2011-07-23/iaDjvyHcmbltauJIwofqAnClutdvmwqGHpwAmbpluutoaxsmCEbBgmqmGsyw/oxtail-stew-b.jpg.scaled500.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a></div><div class="blogger-post-footer">http://sabrinaslatinkitchen.blogspot.com/feeds/posts/default</div>Anonymoushttp://www.blogger.com/profile/09002989445147633138noreply@blogger.com0tag:blogger.com,1999:blog-7942879483026542334.post-62163559666291675112013-11-13T15:15:00.000-08:002013-11-13T15:15:48.563-08:00Mayan Hot Chocolate <div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOppOdCHjU_iglGnyw5DYv_tRS5Pc5MG3OwIxwsVO8z7biNS-GzDJ9gK3uSnTB7udw0g5fAJW_lLGeFjveGtGiecjtt2SuJyl6hK9WJW-DhrTT_dhoRJ24CkwK3tvzYZCLhObTwgr-mitG/s1600/MayanHotChocolate.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" i$="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOppOdCHjU_iglGnyw5DYv_tRS5Pc5MG3OwIxwsVO8z7biNS-GzDJ9gK3uSnTB7udw0g5fAJW_lLGeFjveGtGiecjtt2SuJyl6hK9WJW-DhrTT_dhoRJ24CkwK3tvzYZCLhObTwgr-mitG/s1600/MayanHotChocolate.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><strong><span style="font-size: large;">Mayan Hot Chocolate</span></strong></div><strong><br />
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<span style="font-size: large;"></span></strong><br />
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<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;"><strong></strong></span><br />
<br />
<span style="font-family: Georgia, "Times New Roman", serif;">In Mexican ancient civilizations, before the Spanish conquistadors imported chocolate to Spain and added sugar, the ancient Mayans and Aztecs drank the bitter cacao </span><br />
<br />
<span style="font-family: Georgia, "Times New Roman", serif;">("Ka-Kow") mixing it with wine, and adding spices: vanilla </span><span style="font-family: Georgia;">bean, cinnamon stick, and chile. Remember when Juliet Binoche adds chiles to her chocolate in the movie <a href="http://www.imdb.com/video/screenplay/vi3387425049/">Chocolat</a> ? Well, you don't have to be a movie star or an Aztec Emperor to make your own Mayan Hot Chocolate w</span><span style="font-family: Georgia;">ith this ancient recipe of</span><span style="font-family: Georgia, "Times New Roman", serif;"> chile-infused milk, cinnamon, nuts and vanilla. This is an excellent drink </span><span style="font-family: Georgia;">when the weather is cold or to treat yourself after a long days work, surely, it will warm you up and soothe your soul. </span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;"><br />
<br />
</span><span style="font-family: Georgia, "Times New Roman", serif;"><u><strong>Ingredients</strong></u></span><br />
<br />
<span style="font-family: Georgia, "Times New Roman", serif;">1 chile pepper, cut in half, seeds removed (with gloves)</span><br />
<br />
<span style="font-family: Georgia, "Times New Roman", serif;">5 cups whole or lowfat, or nonfat milk</span><br />
<br />
<span style="font-family: Georgia, "Times New Roman", serif;">1 vanilla bean, split lengthwise</span><br />
<br />
<span style="font-family: Georgia, "Times New Roman", serif;">1 to 2 cinnamon sticks</span><br />
<br />
<span style="font-family: Georgia, "Times New Roman", serif;">8 ounces bittersweet chocolate or 3 tablets Mexican chocolate, cut into 1/4"pieces</span><br />
<br />
<span style="font-family: Georgia, "Times New Roman", serif;">2 tablespoons sugar or honey, or to taste</span><br />
<br />
<span style="font-family: Georgia, "Times New Roman", serif;">l tablespoon almonds or hazelnuts, ground extra fine</span><br />
<br />
<span style="font-family: Georgia, "Times New Roman", serif;">Whipped cream</span><br />
<br />
<br />
<br />
<strong><u><span style="font-family: Georgia, "Times New Roman", serif;">Instructions</span></u></strong><br />
<br />
<span style="font-family: Georgia, "Times New Roman", serif;">In a large saucepan over medium-high heat, heat water to boiling; add chile pepper. Cook until liquid is reduced to 1 cup. Remove chile pepper; strain water and set aside. </span><br />
<br />
<span style="font-family: Georgia, "Times New Roman", serif;">In a medium saucepan over medium heat, combine cream or milk, vanilla bean and cinnamon stick until bubbles appear around the edge. Reduce heat to low; add chocolate and sugar or honey; whisk occasionally until chocolate is melted and sugar dissolves. </span><span style="font-family: Georgia, "Times New Roman", serif;">Turn off heat; remove vanilla bean and cinnamon stick. Add chile-infused* water, a little at a time, tasting to make sure the flavor isn't too strong. If chocolate is too thick, thin with a little more milk. </span><span style="font-family: Georgia, "Times New Roman", serif;">Serve in small cups and offer ground almonds, hazelnuts and sesame seeds and whipped cream. </span><br />
<br />
<br />
<br />
<span style="font-family: Georgia, "Times New Roman", serif;">Serves 4-6</span><br />
<br />
*Chile can be infused in Milk instead of water<br />
<br />
Enjoy ! <br />
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To Learn More Have a Peak at this Blog on Ancient Civilizations and <a href="http://www.blogger.com/goog_1681089285">History of Chocolate</a><br />
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This article was written by Sabrina Rongstad-Bravo <br />
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<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-KCD9-pzdZ_M/UngjFm21DCI/AAAAAAAAJy8/XGun7LYHTuU/s1600/CinnamonSticks.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-KCD9-pzdZ_M/UngjFm21DCI/AAAAAAAAJy8/XGun7LYHTuU/s200/CinnamonSticks.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-OovMtftIDyg/Ungj2I9qEFI/AAAAAAAAJzM/L4NqE2De010/s1600/GINGER-ACID-REFLUX-REMEDY.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://3.bp.blogspot.com/-OovMtftIDyg/Ungj2I9qEFI/AAAAAAAAJzM/L4NqE2De010/s200/GINGER-ACID-REFLUX-REMEDY.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-a95AfI9-Ri8/UngjPLts47I/AAAAAAAAJzE/AS9fdWlKZc0/s1600/cloves-01.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-a95AfI9-Ri8/UngjPLts47I/AAAAAAAAJzE/AS9fdWlKZc0/s200/cloves-01.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-9v-DXZ_tQ7g/UnglKjtQIKI/AAAAAAAAJzU/oOB0u7TzW_I/s1600/nutmeg-new-netherland-3.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="http://1.bp.blogspot.com/-9v-DXZ_tQ7g/UnglKjtQIKI/AAAAAAAAJzU/oOB0u7TzW_I/s200/nutmeg-new-netherland-3.jpg" /></a></div><br />
<br />
<b>Pumpkin Pie Spice Recipe:</b> <br />
2 Tablespoons Ground Cinnamon <br />
1 Tablespoon Ginger <br />
2 Teaspoons Ground Nutmeg <br />
1/2 Teaspoon Allspice <br />
1/2 Teaspoon Clove <br />
<br />
Multiply the amount of Spices depending how much quantity you would like, put in a nice jar and store it in a cool place. Use your imagination, enjoy on cakes, toasts, meat, for a Latin Twist just add a bit of Chile Pepper, Cayenne or Jalapenos. <br />
<br />
More in <b><b></b>Sabrina's Latin Kitchen<a href="http://www.sabrinaslatinkitchen.blogspot.com"></a></b>, coming soon <b>The History of Spices</b> series.<div class="blogger-post-footer">http://sabrinaslatinkitchen.blogspot.com/feeds/posts/default</div>Anonymoushttp://www.blogger.com/profile/09002989445147633138noreply@blogger.com0tag:blogger.com,1999:blog-7942879483026542334.post-48205011647180710692013-06-05T19:07:00.004-07:002014-01-27T02:02:17.902-08:00Gazpacho Andaluz<div class="separator" style="clear: both; text-align: center;">
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<h1>
<span style="font-family: Georgia, "Times New Roman", serif; font-size: x-small;"><br />
</span></h1>
<h1>
<span style="font-family: Georgia, "Times New Roman", serif; font-size: small;">Gazpacho" is cool, refreshing and flavorful start to a meal on a hot summer day. This soup is eaten often in the southern part of Spain called Andalusia, the region from which is originates. Eat gazpacho from a soup bowl, or drink it from a glass. Either way, it is tasty, refreshing and very healthy, since it is made from nothing but fresh vegetables and a bit of oil and vinegar. During the hot weather, do what the Spaniards do - Make a batch of <em>gazpacho</em> and keep it in a glass pitcher in the refrigerator for whenever you need a cool drink.</span></h1>
<h3>
<span style="font-family: Georgia, "Times New Roman", serif; font-size: small;">Prep Time: 30 minutes</span></h3>
<h3>
<span style="font-family: Georgia, "Times New Roman", serif; font-size: small;">Chill: 1 hour</span></h3>
<h3>
<span style="font-family: Georgia, "Times New Roman", serif; font-size: small;">Total Time: <span class="duration">1 hour, 30 minutes<span class="value-title" title="PT1H30M"></span></span></span></h3>
<h3>
<span style="font-family: Georgia, "Times New Roman", serif; font-size: small;">Yield: <span class="yield">6 Servings</span></span></h3>
<h3 id="rI">
<span style="font-family: Georgia, "Times New Roman", serif; font-size: small;">Ingredients:</span></h3>
<h1>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-GDWoGTOa6-I/Ua_u2IAUGeI/AAAAAAAAHy4/y3Qsyf1FSa0/s1600/images-2.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: small;"><img border="0" src="http://1.bp.blogspot.com/-GDWoGTOa6-I/Ua_u2IAUGeI/AAAAAAAAHy4/y3Qsyf1FSa0/s1600/images-2.jpeg" /></span></a></div>
<ul>
<li class="ingredient"><span style="font-family: Georgia, "Times New Roman", serif; font-size: small;">3 lb. ripe tomatoes, peeled, seeded, coarsely chopped</span></li>
<li class="ingredient"><span style="font-family: Georgia, "Times New Roman", serif; font-size: small;">2 slices of white bread, crust removed</span></li>
<li class="ingredient"><span style="font-family: Georgia, "Times New Roman", serif; font-size: small;">2 cucumbers, peeled, seeded, coarsely chopped</span></li>
<li class="ingredient"><span style="font-family: Georgia, "Times New Roman", serif; font-size: small;">1 small red onion, coarsely chopped</span></li>
<li class="ingredient"><span style="font-family: Georgia, "Times New Roman", serif; font-size: small;">3 cloves of garlic, minced</span></li>
<li class="ingredient"><span style="font-family: Georgia, "Times New Roman", serif; font-size: small;">2 green bell peppers (or any sweet green pepper)</span></li>
<li class="ingredient"><span style="font-family: Georgia, "Times New Roman", serif; font-size: small;">6 tablespoons extra virgin olive oil</span></li>
<li class="ingredient"><span style="font-family: Georgia, "Times New Roman", serif; font-size: small;">3 tablespoons red wine vinegar</span></li>
<li class="ingredient"><span style="font-family: Georgia, "Times New Roman", serif; font-size: small;">salt to taste</span></li>
<li class="ingredient"><span style="font-family: Georgia, "Times New Roman", serif; font-size: small;">Garnish:</span></li>
<li class="ingredient"><span style="font-family: Georgia, "Times New Roman", serif; font-size: small;">1 tsp each of cucumber and green pepper, finely chopped</span></li>
<li class="ingredient"><span style="font-family: Georgia, "Times New Roman", serif; font-size: small;">3-4 croutons (optional)</span></li>
</ul>
</h1>
<h3 id="rP">
<span style="font-family: Georgia, "Times New Roman", serif; font-size: small;">Preparation:</span></h3>
<h1>
<div class="instructions">
<span style="font-family: Georgia, "Times New Roman", serif; font-size: small;">Soak the bread in a small amount (few tablespoons) of water. Gently remove and “squeeze” dry.</span><br />
<span style="font-family: Georgia, "Times New Roman", serif; font-size: small;"><br />
</span> <span style="font-family: Georgia, "Times New Roman", serif; font-size: small;">Tip: The easiest way to peel tomatoes is to boil water in a medium saucepan. As soon as water boils, turn off heat and place the tomatoes into the hot water for 1 minute. Carefully remove hot tomatoes. The skin will rub off easily.</span><br />
<span style="font-family: Georgia, "Times New Roman", serif; font-size: small;">Place the tomatoes, bread, cucumbers, onions, garlic and peppers in a blender. Blend until the mixture is smooth. All the ingredients may not fit at one time, so you may have to fill the blender several times.</span><br />
<span style="font-family: Georgia, "Times New Roman", serif; font-size: small;">Once <em>gazpacho</em> is completely blended, pour it into a large <b>non-metallic</b> bowl. Stir in the oil and vinegar. Add salt and pepper to taste. Mix well, cover and refrigerate for at least 1 hour.</span><br />
<span style="font-family: Georgia, "Times New Roman", serif; font-size: small;">Garnish with the chopped vegetables and croutons, if desired. Serve gazpacho chilled.</span><br />
<span style="font-family: Georgia, "Times New Roman", serif; font-size: small;"><strong>Shortcut to Chilling the Soup</strong>: Place ice and water in a large bowl or pot and place in sink. Put the bowl or glass blender containing gazpacho into the ice water. Stir the gazpacho to ensure it cools evenly.</span></div>
</h1>
<div class="blogger-post-footer">http://sabrinaslatinkitchen.blogspot.com/feeds/posts/default</div>Anonymoushttp://www.blogger.com/profile/09002989445147633138noreply@blogger.com3tag:blogger.com,1999:blog-7942879483026542334.post-17161284539962226662013-04-26T06:25:00.000-07:002013-04-26T18:26:57.500-07:00Authentic Paella Valenciana Recipe <!--[if gte mso 9]><xml>
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<u><span style="color: #222222; font-family: Georgia;"><u><span style="color: #222222; font-family: Georgia;"><br />PAELLA VALENCIANA- By Chef Sabrina
Rongstad de Bravo</span></u></span></u></div>
<span style="color: #222222; font-family: Georgia;"><br /></span>
<span style="color: #222222; font-family: Georgia;">Here's an authentic </span><a href="http://es.wikipedia.org/wiki/Paella" style="font-family: Georgia;" target="_blank">Paella Valenciana</a><span style="color: #222222; font-family: Georgia;"> recipe that I developed through time by practicing</span></div>
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<span style="color: #222222; font-family: Georgia;">and using other people's recipe, and then practicing some more, experimenting here, experimenting there. Through time, I developed my own style and just learned to make my own version based on my own intuition and taste. There are also </span><span style="color: #222222; font-family: Georgia;">simpler versions of Paella on this blog if your new to making Paella, go there first.</span></div>
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<span style="background-color: white; color: #222222; font-family: Georgia; line-height: 17.25pt;">This is the Paella Recipe I used when I taught the Paella Valenciana class on March 28th at </span><br />
<span style="background-color: white; color: #222222; font-family: Georgia; line-height: 17.25pt;"><a href="http://wholefoodsmarket.com/events?store=6538" target="_blank">Whole Foods, Third and Fairfax location</a> it is the first class in three part series for Taste of Spain classes this Spring 2013.</span><br />
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<!--[if gte mso 10]>
<style>
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table.MsoNormalTable
{mso-style-name:"Table Normal";
mso-tstyle-rowband-size:0;
mso-tstyle-colband-size:0;
mso-style-noshow:yes;
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<!--StartFragment-->
<br />
<div class="MsoNormal" style="background: white; line-height: 17.25pt; margin-bottom: 7.5pt; mso-margin-top-alt: auto; mso-outline-level: 2; vertical-align: baseline;">
<u><span style="color: #222222; font-family: Georgia; font-size: 15.0pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";"><br /></span></u></div>
<div class="MsoNormal" style="background: white; line-height: 17.25pt; margin-bottom: 7.5pt; mso-margin-top-alt: auto; mso-outline-level: 2; vertical-align: baseline;">
<u><span style="color: #222222; font-family: Georgia; font-size: 15.0pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";">PAELLA VALENCIANA </span></u></div>
<div class="MsoNormal" style="background: white; line-height: 17.25pt; margin-bottom: .0001pt; margin-bottom: 0in; mso-outline-level: 2; vertical-align: baseline;">
<u><span style="color: #222222; font-family: Georgia; font-size: 15.0pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";">Serving: 4-6 People ; Time: 2 hrs and
3o minutes<o:p></o:p></span></u></div>
<div class="MsoNormal" style="background: white; line-height: 17.25pt; margin-bottom: 7.5pt; mso-margin-top-alt: auto; mso-outline-level: 2; vertical-align: baseline;">
<u><span style="color: #222222; font-family: Georgia; font-size: 15.0pt; mso-bidi-font-family: Arial; mso-fareast-font-family: "Times New Roman";">Ingredients<o:p></o:p></span></u></div>
<div class="MsoNormal" style="background: white; line-height: 12.0pt; margin-bottom: 4.5pt; vertical-align: baseline;">
<b><u><span style="color: #5e5a57; font-family: Georgia;">GRAIN<o:p></o:p></span></u></b></div>
<div class="MsoNormal" style="background: white; line-height: 12.0pt; margin-bottom: 4.5pt; margin-left: 0in; margin-right: 0in; margin-top: 0in; mso-list: l0 level1 lfo1; tab-stops: list .5in; text-indent: -.25in; vertical-align: baseline;">
<!--[if !supportLists]--><span style="color: #5e5a57; font-family: Symbol;">·<span style="font-family: 'Times New Roman'; line-height: normal;"> </span></span><!--[endif]--><span style="color: #5e5a57; font-family: Georgia;">4 Cups of Bomba Rice. Calasparra or
Short Grain Rice<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; line-height: 12.0pt; margin-bottom: 4.5pt; vertical-align: baseline;">
<br /></div>
<div class="MsoNormal" style="background: white; line-height: 12.0pt; margin-bottom: 4.5pt; vertical-align: baseline;">
<b><u><span style="color: #5e5a57; font-family: Georgia;">SEAFOOD<o:p></o:p></span></u></b></div>
<div class="MsoNormal" style="background: white; line-height: 12.0pt; margin-bottom: 4.5pt; margin-left: 0in; margin-right: 0in; margin-top: 0in; mso-list: l0 level1 lfo1; tab-stops: list .5in; text-indent: -.25in; vertical-align: baseline;">
<!--[if !supportLists]--><span style="color: #5e5a57; font-family: Symbol;">·<span style="font-family: 'Times New Roman'; line-height: normal;"> </span></span><!--[endif]--><span style="color: #5e5a57; font-family: Georgia;">1 pounds of Medium Frozen Shrimps<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; line-height: 12.0pt; margin-bottom: 4.5pt; margin-left: 0in; margin-right: 0in; margin-top: 0in; mso-list: l0 level1 lfo1; tab-stops: list .5in; text-indent: -.25in; vertical-align: baseline;">
<!--[if !supportLists]--><span style="color: #5e5a57; font-family: Symbol;">·<span style="font-family: 'Times New Roman'; line-height: normal;"> </span></span><!--[endif]--><span style="color: #5e5a57; font-family: Georgia;">1
Dozen littleneck clams, scrubbed<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; line-height: 12.0pt; margin-bottom: 4.5pt; margin-left: 0in; margin-right: 0in; margin-top: 0in; mso-list: l0 level1 lfo1; tab-stops: list .5in; text-indent: -.25in; vertical-align: baseline;">
<!--[if !supportLists]--><span style="color: #5e5a57; font-family: Symbol;">·<span style="font-family: 'Times New Roman'; line-height: normal;"> </span></span><!--[endif]--><span style="color: #5e5a57; font-family: Georgia;">1 Dozen mussels, scrubbed<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; line-height: 12.0pt; margin-bottom: 4.5pt; vertical-align: baseline;">
<br /></div>
<div class="MsoNormal" style="background: white; line-height: 12.0pt; margin-bottom: 4.5pt; vertical-align: baseline;">
<b><u><span style="color: #5e5a57; font-family: Georgia;">MEAT<o:p></o:p></span></u></b></div>
<div class="MsoNormal" style="background: white; line-height: 12.0pt; margin-bottom: 4.5pt; margin-left: 0in; margin-right: 0in; margin-top: 0in; mso-list: l0 level1 lfo1; tab-stops: list .5in; text-indent: -.25in; vertical-align: baseline;">
<!--[if !supportLists]--><span style="color: #5e5a57; font-family: Symbol;">·<span style="font-family: 'Times New Roman'; line-height: normal;"> </span></span><!--[endif]--><span style="color: #5e5a57; font-family: Georgia;">1- 3
pound Frying Chicken – cut into pieces<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; line-height: 12.0pt; margin-bottom: 4.5pt; margin-left: 0in; margin-right: 0in; margin-top: 0in; mso-list: l0 level1 lfo1; tab-stops: list .5in; text-indent: -.25in; vertical-align: baseline;">
<!--[if !supportLists]--><span style="color: #5e5a57; font-family: Symbol;">·<span style="font-family: 'Times New Roman'; line-height: normal;"> </span></span><!--[endif]--><span style="color: #5e5a57; font-family: Georgia;">2 Spanish Chorizos, casings removed.<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; line-height: 12.0pt; margin-bottom: 4.5pt; vertical-align: baseline;">
<br /></div>
<div class="MsoNormal" style="background: white; line-height: 12.0pt; margin-bottom: 4.5pt; vertical-align: baseline;">
<b><u><span style="color: #5e5a57; font-family: Georgia;">VEGETABLES<o:p></o:p></span></u></b></div>
<div class="MsoNormal" style="background: white; line-height: 12.0pt; margin-bottom: 4.5pt; margin-left: 0in; margin-right: 0in; margin-top: 0in; mso-list: l0 level1 lfo1; tab-stops: list .5in; text-indent: -.25in; vertical-align: baseline;">
<!--[if !supportLists]--><span style="color: #5e5a57; font-family: Symbol;">·<span style="font-family: 'Times New Roman'; line-height: normal;"> </span></span><!--[endif]--><span style="color: #5e5a57; font-family: Georgia;">½
cups frozen peas<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; line-height: 12.0pt; margin-bottom: 4.5pt; margin-left: 0in; margin-right: 0in; margin-top: 0in; mso-list: l0 level1 lfo1; tab-stops: list .5in; text-indent: -.25in; vertical-align: baseline;">
<!--[if !supportLists]--><span style="color: #5e5a57; font-family: Symbol;">·<span style="font-family: 'Times New Roman'; line-height: normal;"> </span></span><!--[endif]--><span style="color: #5e5a57; font-family: Georgia;">½
pound French Green Beans; trimmed and cut into 1 1/2-inch pieces<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; line-height: 12.0pt; margin-bottom: 4.5pt; margin-left: 0in; margin-right: 0in; margin-top: 0in; mso-list: l0 level1 lfo1; tab-stops: list .5in; text-indent: -.25in; vertical-align: baseline;">
<!--[if !supportLists]--><span style="color: #5e5a57; font-family: Symbol;">·<span style="font-family: 'Times New Roman'; line-height: normal;"> </span></span><!--[endif]--><span style="color: #5e5a57; font-family: Georgia;">1 onion, chopped<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; line-height: 12.0pt; margin-bottom: 4.5pt; margin-left: 0in; margin-right: 0in; margin-top: 0in; mso-list: l0 level1 lfo1; tab-stops: list .5in; text-indent: -.25in; vertical-align: baseline;">
<!--[if !supportLists]--><span style="color: #5e5a57; font-family: Symbol;">·<span style="font-family: 'Times New Roman'; line-height: normal;"> </span></span><!--[endif]--><span style="color: #5e5a57; font-family: Georgia;">4 Garlic Cloves- crushed<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; line-height: 12.0pt; margin-bottom: 4.5pt; margin-left: 0in; margin-right: 0in; margin-top: 0in; mso-list: l0 level1 lfo1; tab-stops: list .5in; text-indent: -.25in; vertical-align: baseline;">
<!--[if !supportLists]--><span style="color: #5e5a57; font-family: Symbol;">·<span style="font-family: 'Times New Roman'; line-height: normal;"> </span></span><!--[endif]--><span style="color: #5e5a57; font-family: Georgia;"> 2 large tomatoes- 1- (150z) Can of Whole
tomatoes, drained and crushed.<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; line-height: 12.0pt; margin-bottom: 4.5pt; margin-left: 0in; margin-right: 0in; margin-top: 0in; mso-list: l0 level1 lfo1; tab-stops: list .5in; text-indent: -.25in; vertical-align: baseline;">
<!--[if !supportLists]--><span style="color: #5e5a57; font-family: Symbol;">·<span style="font-family: 'Times New Roman'; line-height: normal;"> </span></span><!--[endif]--><span style="color: #5e5a57; font-family: Georgia;">1/2 Jar of Piquillio Peppers or 1 Red
Peppers julienned <o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; line-height: 12.0pt; margin-bottom: 4.5pt; vertical-align: baseline;">
<br /></div>
<div class="MsoNormal" style="background: white; line-height: 12.0pt; margin-bottom: 4.5pt; vertical-align: baseline;">
<b><u><span style="color: #5e5a57; font-family: Georgia;">SPICES:<o:p></o:p></span></u></b></div>
<div class="MsoNormal" style="background: white; line-height: 12.0pt; margin-bottom: 4.5pt; margin-left: 0in; margin-right: 0in; margin-top: 0in; mso-list: l0 level1 lfo1; tab-stops: list .5in; text-indent: -.25in; vertical-align: baseline;">
<!--[if !supportLists]--><span style="color: #5e5a57; font-family: Symbol;">·<span style="font-family: 'Times New Roman'; line-height: normal;"> </span></span><!--[endif]--><span style="color: #5e5a57; font-family: Georgia;">1 tablespoons saffron or generous
pinch<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; line-height: 12.0pt; margin-bottom: 4.5pt; margin-left: 0in; margin-right: 0in; margin-top: 0in; mso-list: l0 level1 lfo1; tab-stops: list .5in; text-indent: -.25in; vertical-align: baseline;">
<!--[if !supportLists]--><span style="color: #5e5a57; font-family: Symbol;">·<span style="font-family: 'Times New Roman'; line-height: normal;"> </span></span><!--[endif]--><span style="color: #5e5a57; font-family: Georgia;">3 tablespoons of</span><span style="font-family: Georgia;"> pimentón</span><span style="color: #5e5a57; font-family: Georgia;"> paprika (Smoked Paprika) <o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; line-height: 12.0pt; margin-bottom: 4.5pt; margin-left: 0in; margin-right: 0in; margin-top: 0in; mso-list: l0 level1 lfo1; tab-stops: list .5in; text-indent: -.25in; vertical-align: baseline;">
<!--[if !supportLists]--><span style="color: #5e5a57; font-family: Symbol;">·<span style="font-family: 'Times New Roman'; line-height: normal;"> </span></span><!--[endif]--><span style="color: #5e5a57; font-family: Georgia;">1/2 Teaspoon Oregano<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; line-height: 12.0pt; margin-bottom: 4.5pt; margin-left: 0in; margin-right: 0in; margin-top: 0in; mso-list: l0 level1 lfo1; tab-stops: list .5in; text-indent: -.25in; vertical-align: baseline;">
<!--[if !supportLists]--><span style="color: #5e5a57; font-family: Symbol;">·<span style="font-family: 'Times New Roman'; line-height: normal;"> </span></span><!--[endif]--><span style="color: #5e5a57; font-family: Georgia;">½ Teaspoon Rosemary<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; line-height: 12.0pt; margin-bottom: 4.5pt; margin-left: 0in; margin-right: 0in; margin-top: 0in; mso-list: l0 level1 lfo1; tab-stops: list .5in; text-indent: -.25in; vertical-align: baseline;">
<!--[if !supportLists]--><span style="color: #5e5a57; font-family: Symbol;">·<span style="font-family: 'Times New Roman'; line-height: normal;"> </span></span><!--[endif]--><span style="color: #5e5a57; font-family: Georgia;">1 Teaspoon Thyme<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; line-height: 12.0pt; margin-bottom: 4.5pt; margin-left: 0in; margin-right: 0in; margin-top: 0in; mso-list: l0 level1 lfo1; tab-stops: list .5in; text-indent: -.25in; vertical-align: baseline;">
<!--[if !supportLists]--><span style="color: #5e5a57; font-family: Symbol;">·<span style="font-family: 'Times New Roman'; line-height: normal;"> </span></span><!--[endif]--><span style="color: #5e5a57; font-family: Georgia;">Sea salt and freshly ground black
pepper<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; line-height: 12.0pt; margin-bottom: 4.5pt; margin-left: 0in; margin-right: 0in; margin-top: 0in; mso-list: l0 level1 lfo1; tab-stops: list .5in; text-indent: -.25in; vertical-align: baseline;">
<!--[if !supportLists]--><span style="color: #5e5a57; font-family: Symbol;">·<span style="font-family: 'Times New Roman'; line-height: normal;"> </span></span><!--[endif]--><span style="color: #5e5a57; font-family: Georgia;">1 sprig of Fresh Parsley <o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; line-height: 12.0pt; margin-bottom: 4.5pt; vertical-align: baseline;">
<br /></div>
<div class="MsoNormal" style="background: white; line-height: 12.0pt; margin-bottom: 4.5pt; vertical-align: baseline;">
<b><u><span style="color: #5e5a57; font-family: Georgia;">CONDIMENTS:<o:p></o:p></span></u></b></div>
<div class="MsoNormal" style="background: white; line-height: 12.0pt; margin-bottom: 4.5pt; margin-left: 0in; margin-right: 0in; margin-top: 0in; mso-list: l0 level1 lfo1; tab-stops: list .5in; text-indent: -.25in; vertical-align: baseline;">
<!--[if !supportLists]--><span style="color: #5e5a57; font-family: Symbol;">·<span style="font-family: 'Times New Roman'; line-height: normal;"> </span></span><!--[endif]--><span style="color: #5e5a57; font-family: Georgia;">¼ cup olive oil<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; line-height: 12.0pt; margin-bottom: 4.5pt; margin-left: 0in; margin-right: 0in; margin-top: 0in; mso-list: l0 level1 lfo1; tab-stops: list .5in; text-indent: -.25in; vertical-align: baseline;">
<!--[if !supportLists]--><span style="color: #5e5a57; font-family: Symbol;">·<span style="font-family: 'Times New Roman'; line-height: normal;"> </span></span><!--[endif]--><span style="color: #5e5a57; font-family: Georgia;">* Bomba Rice <b>NEEDS
MORE STOCK</b>- 12 cups ( 3 Quarts) of homemade
or store-bought chicken stock<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; line-height: 12.0pt; margin-bottom: 4.5pt; margin-left: 0in; margin-right: 0in; margin-top: 0in; mso-list: l0 level1 lfo1; tab-stops: list .5in; text-indent: -.25in; vertical-align: baseline;">
<!--[if !supportLists]--><span style="color: #5e5a57; font-family: Symbol;">·<span style="font-family: 'Times New Roman'; line-height: normal;"> </span></span><!--[endif]--><span style="color: #5e5a57; font-family: Georgia;">* If using Short Grain Rice = 8 Cups
( 2 Quarts ) of homemade or store bought chicken stock.<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; line-height: 12.0pt; margin-bottom: 4.5pt; margin-left: 0in; margin-right: 0in; margin-top: 0in; mso-list: l0 level1 lfo1; tab-stops: list .5in; text-indent: -.25in; vertical-align: baseline;">
<!--[if !supportLists]--><span style="color: #5e5a57; font-family: Symbol;">·<span style="font-family: 'Times New Roman'; line-height: normal;"> </span></span><!--[endif]--><span style="color: #5e5a57; font-family: Georgia;">¼
cup white wine<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; line-height: 12.0pt; margin-bottom: 4.5pt; margin-left: 0in; margin-right: 0in; margin-top: 0in; mso-list: l0 level1 lfo1; tab-stops: list .5in; text-indent: -.25in; vertical-align: baseline;">
<!--[if !supportLists]--><span style="color: #5e5a57; font-family: Symbol;">·<span style="font-family: 'Times New Roman'; line-height: normal;"> </span></span><!--[endif]--><span style="color: #5e5a57; font-family: Georgia;">1 lemon – cut in wedges<o:p></o:p></span></div>
<div class="MsoNormal" style="background: white; line-height: 12.0pt; margin-bottom: 4.5pt; margin-left: 0in; margin-right: 0in; margin-top: 0in; mso-list: l0 level1 lfo1; tab-stops: list .5in; text-indent: -.25in; vertical-align: baseline;">
<span style="color: #5e5a57; font-family: Georgia;"><br /></span></div>
<div class="MsoNormal" style="background: white; line-height: 12.0pt; margin-bottom: 4.5pt; margin-left: 0in; margin-right: 0in; margin-top: 0in; mso-list: l0 level1 lfo1; tab-stops: list .5in; text-indent: -.25in; vertical-align: baseline;">
<span style="color: #5e5a57; font-family: Georgia;"><br /></span></div>
<div class="MsoNormal" style="background: white; margin-bottom: 4.5pt; mso-line-height-alt: 12.0pt; vertical-align: baseline;">
<span style="font-family: Georgia;"><u>Preparation:</u></span><span style="color: #5e5a57; font-family: Georgia;"><o:p></o:p></span></div>
<div class="MsoListParagraphCxSpFirst" style="margin-left: 1.0in; mso-add-space: auto; mso-list: l0 level2 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: Georgia; line-height: 115%;">1.<span style="font-family: 'Times New Roman'; line-height: normal;"> </span></span><!--[endif]--><span style="background-color: white; background-position: initial initial; background-repeat: initial initial; color: #5e5a57; font-family: Georgia; line-height: 115%;">Place cut up chicken chunks in a large
bowl and add 4 tablespoons olive oil. Sprinkle chicken with Paprika, Rosemary,
Oregano and Thyme and 1 teaspoon salt; turn chicken to coat. Cover chicken and
let marinate, refrigerated, at least 1 hour and up to overnight. </span><span style="font-family: Georgia; line-height: 115%;"><o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="margin-left: 1.0in; mso-add-space: auto; mso-list: l0 level2 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: Georgia; line-height: 115%;">2.<span style="font-family: 'Times New Roman'; line-height: normal;"> </span></span><!--[endif]--><span style="font-family: Georgia; line-height: 115%;">Pour Chicken Broth in a bowl, crush saffron between your fingers and add
to broth. Doing this allows the broth to be infused with the saffron giving the
paella a very fragrant flavor.<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="margin-left: 1.0in; mso-add-space: auto; mso-list: l0 level2 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: Georgia; line-height: 115%;">3.<span style="font-family: 'Times New Roman'; line-height: normal;"> </span></span><!--[endif]--><span style="background-color: white; background-position: initial initial; background-repeat: initial initial; color: #5e5a57; font-family: Georgia; line-height: 115%;">Place a 20-inch paella pan with 3-inch
sides over desired heat source. </span><span style="background-color: #efebdf; font-family: Georgia; line-height: 115%;">Once the oil is hot sear the chorizo . Remove and Reserve. </span><span style="font-family: Georgia; line-height: 115%;"><o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="margin-left: 1.0in; mso-add-space: auto; mso-list: l0 level2 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: Georgia; line-height: 115%;">4.<span style="font-family: 'Times New Roman'; line-height: normal;"> </span></span><!--[endif]--><span style="background-color: white; background-position: initial initial; background-repeat: initial initial; color: #5e5a57; font-family: Georgia; line-height: 115%;">Sear Chicken </span><span style="background-color: #efebdf; font-family: Georgia; line-height: 115%;">until well caramelized, about 4 minutes
per side. Remove the chicken from the pan and reserve.</span><span style="font-family: Georgia; line-height: 115%;"><o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="margin-left: 1.0in; mso-add-space: auto; mso-list: l0 level2 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: Georgia; line-height: 115%;">5.<span style="font-family: 'Times New Roman'; line-height: normal;"> </span></span><!--[endif]--><span style="font-family: Georgia; line-height: 115%;">Take out the Chicken and Chorizo and place aside, leaving the <i>frond</i> of the Chicken and chorizo in the
pan.<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="margin-left: 1.0in; mso-add-space: auto; mso-list: l0 level2 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: Georgia; line-height: 115%;">6.<span style="font-family: 'Times New Roman'; line-height: normal;"> </span></span><!--[endif]--><span style="font-family: Georgia; line-height: 115%;">In the same pan, leaving the frond of the chicken and chorizo, sauté the
sofrito. Making a sofrito- Spanish <i>mire
poix ( onions, tomato and garlic) </i>, add onions sauté until they are
translucent, then, add half of the garlic and then the tomatoes sweat until
they are caramelized. Sweat the sofrito for 5- 10 minutes, until the flavors
meld together in a jelly like consistency.<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: Georgia; line-height: 115%;">7.<span style="font-family: 'Times New Roman'; line-height: normal;"> </span></span><!--[endif]--><span style="font-family: Georgia; line-height: 115%;"> Add the rice making a cross in
the Paella pan, fold in the rice with
the sofrito making sure that the sofrito coats the rice and the flavors of the
sofrito meld together.<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="margin-left: 1.0in; mso-add-space: auto; mso-list: l0 level2 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: Georgia; line-height: 115%;">8.<span style="font-family: 'Times New Roman'; line-height: normal;"> </span></span><!--[endif]--><span style="font-family: Georgia; line-height: 115%;">Add the stock along with the
white wine to rice mixture. </span><span style="font-family: Georgia; line-height: 115%;">T</span><span style="font-family: Georgia; line-height: 115%;">urn up the
heat until it boils, </span><span style="background-color: white; font-family: Georgia; line-height: 115%;">rotating the pan for even
cooking, without stirring, as the stock begins to simmer and the rice begins to
absorb the stock. Continue cooking, rotating the pan often, as the rice swells
and absorbs the stock. Cook until the rice is almost tender</span><span style="font-family: Georgia; line-height: 115%;">. </span><span style="font-family: Georgia; line-height: 115%;">Do not mix the rice too much. *If using Bomba rice or Short Grain Rice
add the stock to the mixture gradually as you would if you were making a
risotto.<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: Georgia; line-height: 115%;">9.<span style="font-family: 'Times New Roman'; line-height: normal;"> </span></span><!--[endif]--><span style="font-family: Georgia; line-height: 115%;">Add haricort verts or French Green Beans cut in half<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="margin-left: 1.0in; mso-add-space: auto; mso-list: l0 level2 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: Georgia; line-height: 115%;">10.<span style="font-family: 'Times New Roman'; line-height: normal;"> </span></span><!--[endif]--><span style="font-family: Georgia; line-height: 115%;">Give the Paella a good shake, do not stir rice. When you see that the
rice is cooked al dente, put the chicken and chorizo back in the pan, tucking
the chicken pieces and chorizo neatly inside the rice, give it a bit of swirl
with a spoon, but not too much.<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="margin-left: 1.0in; mso-add-space: auto; mso-list: l0 level2 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: Georgia; line-height: 115%;">11.<span style="font-family: 'Times New Roman'; line-height: normal;"> </span></span><!--[endif]--><span style="font-family: Georgia; line-height: 115%;">When the rice starts to fill up the pan, Add the clams and Mussels. Fold
into Paella.</span><span style="background-color: white; background-position: initial initial; background-repeat: initial initial; color: #333333; font-family: Georgia; line-height: 115%;"> Arrange mussels around outside edge of
pan, pointing up. </span><span style="font-family: Georgia; line-height: 115%;">Mussels are done with they
open. If they don’t open discard. <o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: Georgia; line-height: 115%;">12.<span style="font-family: 'Times New Roman'; line-height: normal;"> </span></span><!--[endif]--><span style="font-family: Georgia; line-height: 115%;">Add the shrimps, fold into the Paella, they will cook in 8 minutes, they
are done when they are pink. <o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: Georgia; line-height: 115%;">13.<span style="font-family: 'Times New Roman'; line-height: normal;"> </span></span><!--[endif]--><span style="font-family: Georgia; line-height: 115%;">Add the frozen peas for about 5 minutes more fold in as Garnish.</span><span style="background-color: white; font-family: Georgia; line-height: 115%;"> Scatter peas on top of paella. (If the liquid evaporates
before the rice is tender, add more hot stock.) Cook without stirring, allowing
rice to absorb all of the liquid</span><span style="font-family: Georgia; line-height: 115%;"><o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: Georgia; line-height: 115%;">14.<span style="font-family: 'Times New Roman'; line-height: normal;"> </span></span><!--[endif]--><span style="background-color: white; font-family: Georgia; line-height: 115%;"> Remove pan from fire
and let it sit. </span><span style="font-family: Georgia; line-height: 115%;">Put aluminum foil or tea towels
on the Paella, let it sit for 5 minutes. <o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: Georgia; line-height: 115%;">15.<span style="font-family: 'Times New Roman'; line-height: normal;"> </span></span><!--[endif]--><span style="font-family: Georgia; line-height: 115%;"> Unfold aluminum; add piquillo
peppers as a garnish. If you can’t find piquillio peppers, use julienne strips
of red pepper is a nice substitute. Smoke red peppers on a grill with a high
flame, when they have black on them they are smoky, take them off put them on a
plate or directly put onto Paella like a wheel. <o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: Georgia; line-height: 115%;">16.<span style="font-family: 'Times New Roman'; line-height: normal;"> </span></span><!--[endif]--><span style="font-family: Georgia; line-height: 115%;">Garnish with parsley and lemon
wedges.<o:p></o:p></span></div>
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<span style="font-family: Georgia; line-height: 115%;">Voila you have yourself a wonderful Paella
that will taste better the next day ! <o:p></o:p></span></div>
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<span style="font-family: Georgia; line-height: 115%;">Bueno Provecho !</span></div>
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<b><span style="font-family: Georgia; line-height: 115%;">Chefs Note:</span></b><span style="font-family: Georgia; line-height: 115%;"> </span></div>
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<span style="font-family: Georgia; line-height: 115%;">Turn up the flame for the last
15 minutes to have a nice socarrat, a nice crustiness on the bottom of the
paella. </span><span style="font-family: Georgia; line-height: 115%;">Try not to stir rice too much, because it
will get funky.</span></div>
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<span style="font-family: Georgia; line-height: 115%;">You can find Bomba Rice or Piquillo peppers
at Spanish stores or specialty cooking Shops. Bomba rice is best, but if you
can’t find it, use short grain rice. It’s best to use Bomba as it absorbs the
stock the best, making a flavorful rice. Also, it expands to three times the
size. <o:p></o:p></span></div>
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<span style="font-family: Georgia; line-height: 115%;">PLEASE NOTE – IF YOU USE BOMBA RICE, You
will need 3 times the liquid.<o:p></o:p></span></div>
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<span style="font-family: Georgia; line-height: 115%;">You can also use artichoke hearts and white
beans. <o:p></o:p></span></div>
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<span style="font-family: Georgia; line-height: 115%;">Optional: you may de-seed tomatoes by
grating them and then straining them, but it’s not necessary. Being careful not
to burn the garlic. You may add green peppers to your sofrito.<o:p></o:p></span></div>
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<span style="font-family: Georgia; font-size: small; line-height: 14.25pt;">Special equipment:</span></h3>
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<span style="font-family: Georgia; font-weight: normal; line-height: 14.25pt;"><span style="font-size: small;">You'll need a 26" paella pan and a long
spoon. If you can’t find a paella pan, a large skillet will do.</span></span></h3>
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<span style="font-family: Georgia; line-height: 14.25pt;">Ingredient info: </span><span style="font-family: Georgia; line-height: 14.25pt;">Spanish chorizo, pimentón, and calasparra,
Valencia, or bomba rice can be ordered from<span class="apple-converted-space"> <a href="http://www.latienda.com/" target="_blank">La Tienda</a></span></span><span style="font-family: Georgia; line-height: 14.25pt;"> or at the Grove at <a href="http://www.littlespainla.com/" target="_blank">Little Spain</a></span></div>
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<o:p>Recipe Created by Chef Sabrina Rongstad de Bravo</o:p></div>
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<!--EndFragment--><div class="blogger-post-footer">http://sabrinaslatinkitchen.blogspot.com/feeds/posts/default</div>Anonymoushttp://www.blogger.com/profile/09002989445147633138noreply@blogger.com58tag:blogger.com,1999:blog-7942879483026542334.post-12654076654207972922013-04-10T13:30:00.001-07:002013-04-10T13:30:38.361-07:00Taste of Spain Class at Whole Foods-- Paella Valenciana !<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBUQDQynRXGzehfWML027MH14H3mgxzvnm7WAB4IEdGXUyqt9EnfXm4N3jGT8bYBvPtwvG3pqnimgLO_iAv61NvKoHaypvBWf5kGpv0Qld1zHC-m6PNRiFdpt8OTvEcdDx_ZKFTUd15n8/s1600/575858_10151602579648420_61504759_n-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="256" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBUQDQynRXGzehfWML027MH14H3mgxzvnm7WAB4IEdGXUyqt9EnfXm4N3jGT8bYBvPtwvG3pqnimgLO_iAv61NvKoHaypvBWf5kGpv0Qld1zHC-m6PNRiFdpt8OTvEcdDx_ZKFTUd15n8/s320/575858_10151602579648420_61504759_n-1.jpg" width="320" /></a></div>
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<u><span style="color: #222222; font-family: Georgia;"><br /></span></u><u><span style="color: #222222; font-family: Georgia;">PAELLA VALENCIANA- By Chef Sabrina Rongstad de Bravo<o:p></o:p></span></u><br />
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<span style="background-color: white; color: #222222; font-family: Georgia; line-height: 17.25pt;">I am very happy to announce that I am getting myself out there with Sabrina's Latin Kitchen. I taught <a href="http://sabrinaslatinkitchen.blogspot.com/2013/04/authentic-paella-valenciana-recipe.html" target="_blank">Authentic Paella Valenciana</a> class on March 28th at </span><a href="http://wholefoodsmarket.com/events?store=6538" style="font-family: Georgia; line-height: 17.25pt;" target="_blank">Whole Foods, Third and Fairfax location</a><span style="background-color: white; color: #222222; font-family: Georgia; line-height: 17.25pt;"> . This was the first class in a Culinary Series, Taste of Spain, there will be more classes to follow. So Watch this space ! </span><br />
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<span style="background-color: white; color: #222222; font-family: Georgia; line-height: 17.25pt;">Here are some of the highlights of that class, it was a lot of fun with a lot of student interaction and many people asking a lot of questions. I gave everyone a chance to look at saffron and to smell it. I called in for class participation and we had a few enthusiastic volunteers.</span><br />
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Cathy Quien, pitching in and giving everyone an aromatic whiff of the sea food smelling saffron.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9sO1Eh-pmSEAh9C8KKQsHdDJxqv4csHGsALBXNmZTTZWzB0NdRFB8hXVFoqFKpGWwxSR4bfCXvtlYacJkHRVb5oSHb5xJBymVzjRWIN89ibl3b2xvmpgWhkH1ZqdColPkhR2qHRo2Xyc/s1600/130328_0002.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9sO1Eh-pmSEAh9C8KKQsHdDJxqv4csHGsALBXNmZTTZWzB0NdRFB8hXVFoqFKpGWwxSR4bfCXvtlYacJkHRVb5oSHb5xJBymVzjRWIN89ibl3b2xvmpgWhkH1ZqdColPkhR2qHRo2Xyc/s400/130328_0002.jpg" width="400" /></a></div>
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The Taste of Spain Class watching the Paella simmering slowly.</div>
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<span style="color: #222222; font-family: Georgia;">I highly recommend using Bomba rice as this is rice dish, <a href="http://www.tienda.com/food/products/rc-03.html" target="_blank">Bomba Rice</a> </span><span style="color: #222222; font-family: Georgia;">or Short Grain rice absorbs the flavor of the liquid better than most </span><span style="color: #222222; font-family: Georgia;">rices since it absorbs three times the amount of liquid. Paella has a long history </span><span style="color: #222222; font-family: Georgia;">that originated in the country side in Spain with the peasant people of Spain, just </span><span style="color: #222222; font-family: Georgia;">like Flamenco dance, later both of these iconic art forms became modernized and popularized by the masses, but if you look deeper they started with the common ordinary </span><span style="color: #222222; font-family: Georgia;">people. <a href="http://www.learning-spanish-is-fun.blogspot.com/2010/09/part-1-history-of-flamenco.html" target="_blank">Flamenco</a> with the outcast gypsies and Paella with the peasants.</span></div>
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<span style="color: #222222; font-family: Georgia;">For me, I was introduced to Paella from my Cuban boyfriend's Mother. Later, at celebrations and family get togethers we would often dine at <a href="http://www.elcidla.com/" target="_blank">El Cid</a> in Los Angeles,</span></div>
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<span style="color: #222222; font-family: Georgia;">there Paella isn't the best, but it was my Mother's attempt to introduce us to Spanish culture, the Flamenco there is phenomenal, and I highly recommed going there with your friends. I often taking my Spanish students there. Here is an authentic Paella Valenciana dish, it's really fun to make but you will need some patience because there are a lot of steps, but once you do it 2-3 times, you should be able to do</span><span style="font-family: Georgia, Times New Roman, serif;"><span style="color: #222222;"> it with your eyes closed and then make your own Paella. After all, Paella is made with whatever is in your house, and it's common Arabic-myth that Paella was made with</span><span style="color: #222222;"> </span><span style="background-color: white; line-height: 19px;"><i><b>baqiyah</b>, ( </i><a href="http://en.wikipedia.org/wiki/Arabic_script%20that's%20Arabic%20for%20leftovers." target="_blank">Arabic Script</a> ) which means left overs. </span></span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><span style="background-color: white; line-height: 19px;"> </span></span><span style="color: #222222; font-family: Georgia; line-height: 17.25pt;">Whatever you do, don't skimp on the </span><span style="line-height: 23px;"><span style="color: #222222; font-family: Georgia;">saffron or the rice. If you can't afford Bomba rice, use Short grain rice ( also highly absorbent), and if you can't find Short Grain Rice, use Long Grain. Remember to add salt to the saffron infusion but do it in 1/4 teaspoon increments.</span></span></div>
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<span style="line-height: 23px;"><br /></span><span style="font-family: Georgia, Times New Roman, serif; line-height: 23px;">An Authentic Paella Recipe made in about 1 and half hours. The process of making Paella is enjoyable : Rice, Saffron, Chicken, Pork, Shrimp, Mussels, Haricort Verts and Peas, garnished with Piquillo peppers and lemon. A delight to the senses and the spirit ! Ole ! </span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><span style="line-height: 23px;"><br /></span><span style="line-height: 23px;">Paella is a great dish for parties, big or small and it's fun to make with a group of people. <a href="http://www.blogger.com/blogger.g?blogID=7942879483026542334#editor/target=post;postID=5175919700116977006" target="_blank">Sangria </a>makes a great accompaniment. Both taste better the next day ! See for yourself !</span></span><br />
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<span style="color: #222222; font-family: Georgia, Times New Roman, serif;">Ole and Buen Provecho ! :)</span><br />
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<span style="color: #222222; font-family: Georgia;">To Read More about <a href="http://www.learning-spanish-is-fun.blogspot.com/2010/09/part-1-history-of-flamenco.html" target="_blank">The History of Flamenco !</a></span>
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<div class="blogger-post-footer">http://sabrinaslatinkitchen.blogspot.com/feeds/posts/default</div>Anonymoushttp://www.blogger.com/profile/09002989445147633138noreply@blogger.com0tag:blogger.com,1999:blog-7942879483026542334.post-51759197001169770062013-03-20T21:32:00.001-07:002013-03-20T21:32:22.281-07:00Simply Sangria Recipe<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-MooxNJp5Km0/UUqLsvSOYMI/AAAAAAAAHgM/xKc7k2om-ek/s1600/tm1b11_sunset_sangria_lg.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="http://4.bp.blogspot.com/-MooxNJp5Km0/UUqLsvSOYMI/AAAAAAAAHgM/xKc7k2om-ek/s320/tm1b11_sunset_sangria_lg.jpg" width="320" /></a></div>
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<h1 align="left">
<span style="font-family: Georgia, "Times New Roman", serif; font-size: small;"></span> </h1>
<span style="font-family: Georgia, "Times New Roman", serif;">To me, I have always thougth of sangria as nectar of the gods, something about the combination of wine and fruit gets me all tingly and happy inside. Here is a traditional Sangria recipe that leaves room for variation and improvisation.</span><br />
<span style="font-family: Georgia;"></span><br />
<ul><div style="text-align: left;">
<span style="font-family: Georgia, "Times New Roman", serif; font-size: small;"><u><strong>Ingredients</strong></u></span><span style="font-family: Georgia, "Times New Roman", serif;">
</span></div>
<div style="text-align: left;">
<span style="font-family: Georgia;"></span> </div>
<li><span style="font-family: Georgia, "Times New Roman", serif;">3 1/4 cups ( 26 fl. oz) dry red wine </span></li>
<span style="font-family: Georgia, "Times New Roman", serif;">
</span>
<li><span style="font-family: Georgia, "Times New Roman", serif;">1 tablespoon sugar</span></li>
<span style="font-family: Georgia, "Times New Roman", serif;">
</span>
<li><span style="font-family: Georgia, "Times New Roman", serif;">Juice of 1 large orange</span></li>
<span style="font-family: Georgia, "Times New Roman", serif;">
</span>
<li><span style="font-family: Georgia, "Times New Roman", serif;">Juice of 1 large lemon</span></li>
<span style="font-family: Georgia, "Times New Roman", serif;">
</span>
<li><span style="font-family: Georgia, "Times New Roman", serif;">1 large orange, sliced thin crosswise</span></li>
<span style="font-family: Georgia, "Times New Roman", serif;">
</span>
<li><span style="font-family: Georgia, "Times New Roman", serif;">1 large lemon, sliced thin crosswise</span></li>
<span style="font-family: Georgia, "Times New Roman", serif;">
</span>
<li><span style="font-family: Georgia, "Times New Roman", serif;">2 medium peaches, peeled, pitted and cut into chunks</span></li>
<span style="font-family: Georgia, "Times New Roman", serif;">
</span>
<li><span style="font-family: Georgia, "Times New Roman", serif;">1 cup (8 fl. oz) club soda</span></li>
<span style="font-family: Georgia, "Times New Roman", serif;">
</span></ul>
<h2 align="left">
<span style="font-family: Georgia, "Times New Roman", serif; font-size: small;">
Preparation</span></h2>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br /></div>
<span style="font-family: Georgia, "Times New Roman", serif;">Combine all the ingredients except for the club soda in a large punch bowl or serving pitcher, mixing well. Refrigerate overnight. Immediately before serving, mix in the club soda for added fizz. Ladle into nice wine goblets !</span><br />
<span style="font-family: Georgia;"></span><br />
<span style="font-family: Georgia;">Buen Provecho ! Bon Apetit ! Here's to Your Health ! Salut !</span><br />
<span style="font-family: Georgia;"></span><br />
<span style="font-family: Georgia;"> </span><br />
<span style="font-family: Georgia;"></span><br />
<span style="font-family: Georgia;">All Recipes courtesy of Sabrina Rongstad de Bravo</span><br />
<span style="font-family: Georgia;"></span><div class="blogger-post-footer">http://sabrinaslatinkitchen.blogspot.com/feeds/posts/default</div>Anonymoushttp://www.blogger.com/profile/09002989445147633138noreply@blogger.com2tag:blogger.com,1999:blog-7942879483026542334.post-70463894577927508682013-03-12T16:35:00.001-07:002013-03-12T16:38:50.415-07:00Gambas al Ajillio - Sizzling Garlic Shrimp <br />
<br />
<div style="text-align: center;">
</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi35HIVIcnrUFZ8NXv6isJHxhL0nH2v_F-UlvpH1Nz5a99LscrQy_IM9bN15-DCZcBFJEM5UAe6ksIjvRaKKChsjxU2UPKrf_vm5HMcvGMFXtNRdMHEBXZOxpkX64j58yiyMYT7SPipCq0/s1600/gambasyumo_2097.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi35HIVIcnrUFZ8NXv6isJHxhL0nH2v_F-UlvpH1Nz5a99LscrQy_IM9bN15-DCZcBFJEM5UAe6ksIjvRaKKChsjxU2UPKrf_vm5HMcvGMFXtNRdMHEBXZOxpkX64j58yiyMYT7SPipCq0/s320/gambasyumo_2097.JPG" width="320" /></a></div>
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<div style="text-align: left;">
A truly classica tapa, <strong>Gambas al Ajillio</strong>, a splash of brandy or sherry gives it a nice aromatic flavor. Top with crush pepper flakes gives a nice bite at the end. This is a quick and easy dish to make that will have your guests begging for more. What more can you ask for !</div>
<div style="text-align: center;">
<br /></div>
<br />
<div data-currentservings="4" data-originalservings="4" id="zoneIngredients" style="background-color: white; border: 0px currentColor; clear: both; color: #666666; margin: 0px; outline: 0px; padding: 0px; text-align: left;">
<div class="ingred-left" style="border: 0px currentColor; float: left; margin: 0px; outline: 0px; padding: 0px; width: 415px;">
<ul class="ingredient-wrap" style="border: 0px currentColor; float: left; list-style: none; margin: 0px 10px 10px 0px; outline: 0px; overflow: hidden; padding: 0px; width: 200px;" tabindex="-1">
<li data-grams="54" data-ingredientid="6307" id="liIngredient" style="border: 0px currentColor; line-height: 15px; margin: 0px 0px 5px; outline: 0px; overflow: hidden; padding: 0px; width: 200px;"><label style="border: 0px currentColor; display: inline; margin: 0px; outline: 0px; padding: 0px;"><span class="checkbox-formatted" style="border: 0px currentColor; display: inline-block; float: left; font-family: Verdana, Arial, sans-serif; font-size: 11px; height: 23px; margin: 0px; outline: 0px; padding: 0px; width: 25px;"><input id="cbxIngredient" name="ctl00$CenterColumnPlaceHolder$recipeTest$recipe$ingredients$rptIngredientsCol1$ctl01$cbxIngredient" type="checkbox" /></span><div class="fl-ing" itemprop="ingredients" style="border: 0px currentColor; color: black; float: left; margin-bottom: 4px; outline: 0px; padding: 0px; width: 175px;">
<span style="font-family: Georgia, Times New Roman, serif;"><span class="ingredient-amount" id="lblIngAmount" style="border: 0px currentColor; margin: 0px; outline: 0px; padding: 0px;">1/4 cup</span> <span class="ingredient-name" id="lblIngName" style="border: 0px currentColor; margin: 0px; outline: 0px; padding: 0px;">olive oil</span></span></div>
</label></li>
<li data-grams="12" data-ingredientid="4342" id="liIngredient" style="border: 0px currentColor; line-height: 15px; margin: 0px 0px 5px; outline: 0px; overflow: hidden; padding: 0px; width: 200px;"><label style="border: 0px currentColor; display: inline; margin: 0px; outline: 0px; padding: 0px;"><span style="font-family: Georgia, Times New Roman, serif;"><span class="checkbox-formatted" style="border: 0px currentColor; display: inline-block; float: left; height: 23px; margin: 0px; outline: 0px; padding: 0px; width: 25px;"><input id="cbxIngredient" name="ctl00$CenterColumnPlaceHolder$recipeTest$recipe$ingredients$rptIngredientsCol1$ctl02$cbxIngredient" type="checkbox" /></span><div class="fl-ing" itemprop="ingredients" style="border: 0px currentColor; color: black; float: left; margin-bottom: 4px; outline: 0px; padding: 0px; width: 175px;">
<span class="ingredient-amount" id="lblIngAmount" style="border: 0px currentColor; margin: 0px; outline: 0px; padding: 0px;">4 cloves</span> <span class="ingredient-name" id="lblIngName" style="border: 0px currentColor; margin: 0px; outline: 0px; padding: 0px;">garlic, minced</span></div>
</span></label></li>
<li data-grams="3" data-ingredientid="20244" id="liIngredient" style="border: 0px currentColor; line-height: 15px; margin: 0px 0px 5px; outline: 0px; overflow: hidden; padding: 0px; width: 200px;"><label style="border: 0px currentColor; display: inline; margin: 0px; outline: 0px; padding: 0px;"><span style="font-family: Georgia, Times New Roman, serif;"><span class="checkbox-formatted" style="border: 0px currentColor; display: inline-block; float: left; height: 23px; margin: 0px; outline: 0px; padding: 0px; width: 25px;"><input id="cbxIngredient" name="ctl00$CenterColumnPlaceHolder$recipeTest$recipe$ingredients$rptIngredientsCol1$ctl03$cbxIngredient" type="checkbox" /></span><div class="fl-ing" itemprop="ingredients" style="border: 0px currentColor; color: black; float: left; margin-bottom: 4px; outline: 0px; padding: 0px; width: 175px;">
<span class="ingredient-amount" id="lblIngAmount" style="border: 0px currentColor; margin: 0px; outline: 0px; padding: 0px;">1 teaspoon</span> <span class="ingredient-name" id="lblIngName" style="border: 0px currentColor; margin: 0px; outline: 0px; padding: 0px;">crushed red pepper flakes</span></div>
</span></label></li>
<li data-grams="2.280833" data-ingredientid="16404" id="liIngredient" style="border: 0px currentColor; line-height: 15px; margin: 0px 0px 5px; outline: 0px; overflow: hidden; padding: 0px; width: 200px;"><label style="border: 0px currentColor; display: inline; margin: 0px; outline: 0px; padding: 0px;"><span style="font-family: Georgia, Times New Roman, serif;"><span class="checkbox-formatted" style="border: 0px currentColor; display: inline-block; float: left; height: 23px; margin: 0px; outline: 0px; padding: 0px; width: 25px;"><input id="cbxIngredient" name="ctl00$CenterColumnPlaceHolder$recipeTest$recipe$ingredients$rptIngredientsCol1$ctl04$cbxIngredient" type="checkbox" /></span><div class="fl-ing" itemprop="ingredients" style="border: 0px currentColor; color: black; float: left; margin-bottom: 4px; outline: 0px; padding: 0px; width: 175px;">
<span class="ingredient-amount" id="lblIngAmount" style="border: 0px currentColor; margin: 0px; outline: 0px; padding: 0px;">1 teaspoon</span> <span class="ingredient-name" id="lblIngName" style="border: 0px currentColor; margin: 0px; outline: 0px; padding: 0px;">paprika</span></div>
</span></label></li>
</ul>
<ul class="ingredient-wrap secondColumn" style="border: 0px currentColor; float: left; list-style: none; margin: 0px 0px 10px; outline: 0px; overflow: hidden; padding: 0px; width: 200px;" tabindex="-1">
<li data-grams="454" data-ingredientid="22005" id="liIngredient" style="border: 0px currentColor; line-height: 15px; margin: 0px 0px 5px; outline: 0px; overflow: hidden; padding: 0px; width: 200px;"><label style="border: 0px currentColor; display: inline; margin: 0px; outline: 0px; padding: 0px;"><span style="font-family: Georgia, Times New Roman, serif;"><span class="checkbox-formatted" style="border: 0px currentColor; display: inline-block; float: left; height: 23px; margin: 0px; outline: 0px; padding: 0px; width: 25px;"><input id="cbxIngredient" name="ctl00$CenterColumnPlaceHolder$recipeTest$recipe$ingredients$rptIngredientsCol2$ctl01$cbxIngredient" type="checkbox" /></span><div class="fl-ing" itemprop="ingredients" style="border: 0px currentColor; color: black; float: left; margin-bottom: 4px; outline: 0px; padding: 0px; width: 175px;">
<span class="ingredient-amount" id="lblIngAmount" style="border: 0px currentColor; margin: 0px; outline: 0px; padding: 0px;">1 pound</span> <span class="ingredient-name" id="lblIngName" style="border: 0px currentColor; margin: 0px; outline: 0px; padding: 0px;">medium shrimp, peeled and deveined</span></div>
</span></label></li>
<li data-grams="29.90105" data-ingredientid="15720" id="liIngredient" style="border: 0px currentColor; line-height: 15px; margin: 0px 0px 5px; outline: 0px; overflow: hidden; padding: 0px; width: 200px;"><label style="border: 0px currentColor; display: inline; margin: 0px; outline: 0px; padding: 0px;"><span style="font-family: Georgia, Times New Roman, serif;"><span class="checkbox-formatted" style="border: 0px currentColor; display: inline-block; float: left; height: 23px; margin: 0px; outline: 0px; padding: 0px; width: 25px;"><input id="cbxIngredient" name="ctl00$CenterColumnPlaceHolder$recipeTest$recipe$ingredients$rptIngredientsCol2$ctl02$cbxIngredient" type="checkbox" /></span><div class="fl-ing" itemprop="ingredients" style="border: 0px currentColor; color: black; float: left; margin-bottom: 4px; outline: 0px; padding: 0px; width: 175px;">
<span class="ingredient-amount" id="lblIngAmount" style="border: 0px currentColor; margin: 0px; outline: 0px; padding: 0px;">2 tablespoons</span> <span class="ingredient-name" id="lblIngName" style="border: 0px currentColor; margin: 0px; outline: 0px; padding: 0px;">dry sherry or lemon juice</span></div>
</span></label></li>
<li data-grams="1" data-ingredientid="16421" id="liIngredient" style="border: 0px currentColor; line-height: 15px; margin: 0px 0px 5px; outline: 0px; overflow: hidden; padding: 0px; width: 200px;"><label style="border: 0px currentColor; display: inline; margin: 0px; outline: 0px; padding: 0px;"><span style="font-family: Georgia, Times New Roman, serif;"><span class="checkbox-formatted" style="border: 0px currentColor; display: inline-block; float: left; height: 23px; margin: 0px; outline: 0px; padding: 0px; width: 25px;"><input id="cbxIngredient" name="ctl00$CenterColumnPlaceHolder$recipeTest$recipe$ingredients$rptIngredientsCol2$ctl03$cbxIngredient" type="checkbox" /></span><div class="fl-ing" itemprop="ingredients" style="border: 0px currentColor; color: black; float: left; margin-bottom: 4px; outline: 0px; padding: 0px; width: 175px;">
<span class="ingredient-name" id="lblIngName" style="border: 0px currentColor; margin: 0px; outline: 0px; padding: 0px;">salt and freshly ground black pepper to taste</span></div>
</span></label></li>
<li data-grams="7.6" data-ingredientid="20699" id="liIngredient" style="border: 0px currentColor; line-height: 15px; margin: 0px 0px 5px; outline: 0px; overflow: hidden; padding: 0px; width: 200px;"><label style="border: 0px currentColor; display: inline; margin: 0px; outline: 0px; padding: 0px;"><span style="font-family: Georgia, Times New Roman, serif;"><span class="checkbox-formatted" style="border: 0px currentColor; display: inline-block; float: left; height: 23px; margin: 0px; outline: 0px; padding: 0px; width: 25px;"><input id="cbxIngredient" name="ctl00$CenterColumnPlaceHolder$recipeTest$recipe$ingredients$rptIngredientsCol2$ctl04$cbxIngredient" type="checkbox" /></span><div class="fl-ing" itemprop="ingredients" style="border: 0px currentColor; color: black; float: left; margin-bottom: 4px; outline: 0px; padding: 0px; width: 175px;">
<span class="ingredient-amount" id="lblIngAmount" style="border: 0px currentColor; margin: 0px; outline: 0px; padding: 0px;">2 tablespoons</span> <span class="ingredient-name" id="lblIngName" style="border: 0px currentColor; margin: 0px; outline: 0px; padding: 0px;">chopped Italian flat leaf parsley</span></div>
<div class="fl-ing" itemprop="ingredients" style="border: 0px currentColor; color: black; float: left; margin-bottom: 4px; outline: 0px; padding: 0px; width: 175px;">
<br /></div>
<div class="fl-ing" itemprop="ingredients" style="border: 0px currentColor; color: black; float: left; margin-bottom: 4px; outline: 0px; padding: 0px; width: 175px;">
</div>
<h3 style="border: 0px currentColor; color: #4e4e4f; letter-spacing: 1px; line-height: normal; margin: 23px 0px 13px; outline: 0px; padding: 0px;">
Directions</h3>
</span></label></li>
</ul>
</div>
<div class="clearfix" style="border: 0px currentColor; margin: 0px; outline: 0px; padding: 0px;">
</div>
</div>
<div class="directions" style="background-color: white; border: 0px currentColor; margin: 10px 0px 0px; outline: 0px; padding: 0px; text-align: left; width: 652px;">
<h3 style="border: 0px currentColor; color: #4e4e4f; letter-spacing: 1px; margin: 23px 0px 13px; outline: 0px; padding: 0px;">
</h3>
<div class="directLeft" style="border: 0px currentColor; float: left; margin: 0px; outline: 0px; padding: 0px; width: 478px;">
<ol style="border: 0px; color: #666666; float: left; list-style-image: initial; list-style-position: initial; margin: 0px 0px 0px -5px; outline: 0px; padding: 0px 35px 0px 25px;">
<li style="border: 0px currentColor; font-weight: bold; line-height: 16px; list-style-type: decimal; margin: 0px 0px 14px; outline: 0px; padding: 0px;"><span class="plaincharacterwrap break" style="border: 0px currentColor; color: #4e4e4f; font-family: Georgia, Times New Roman, serif; font-weight: normal; line-height: 17px; margin: 0px; outline: 0px; overflow: hidden; padding: 0px; word-wrap: break-word;">Heat olive oil, garlic, red pepper flakes, and paprika in a large skillet over medium-high heat. Once the oil is hot and the garlic has turned golden brown, increase heat to high and add the shrimp. Cook until the shrimp turn pink and opaque, about 3 minutes.</span></li>
<li style="border: 0px currentColor; font-weight: bold; line-height: 16px; list-style-type: decimal; margin: 0px 0px 14px; outline: 0px; padding: 0px;"><span class="plaincharacterwrap break" style="border: 0px currentColor; color: #4e4e4f; font-family: Georgia, Times New Roman, serif; font-weight: normal; line-height: 17px; margin: 0px; outline: 0px; overflow: hidden; padding: 0px; word-wrap: break-word;">Deglaze the pan with sherry or lemon juice and season to taste with salt and pepper. Serve garnished with chopped parsley</span></li>
</ol>
<div style="font-family: Verdana, Arial, sans-serif; font-size: 11px;">
<span style="color: #4e4e4f;"><span style="line-height: 17px;"><br /></span></span></div>
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<span style="font-family: Times; font-size: xx-small; text-align: -webkit-auto;"><br /></span></div>
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<span style="font-family: Times; font-size: xx-small; text-align: -webkit-auto;">This article was written by Sabrina Rongstad-Bravo</span></div>
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</script><div class="blogger-post-footer">http://sabrinaslatinkitchen.blogspot.com/feeds/posts/default</div>Anonymoushttp://www.blogger.com/profile/09002989445147633138noreply@blogger.com1tag:blogger.com,1999:blog-7942879483026542334.post-61823048788557551572013-03-10T16:54:00.000-07:002013-03-11T20:01:15.172-07:00Traditional Aioli - Garlic Mayonnaise<b> Traditional Aioli</b><br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-CagBcGAO50Q/UPDjelj2VNI/AAAAAAAAHbg/f8Ktudbq9tQ/s1600/garlicmayo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" eea="true" height="240" src="http://3.bp.blogspot.com/-CagBcGAO50Q/UPDjelj2VNI/AAAAAAAAHbg/f8Ktudbq9tQ/s320/garlicmayo.jpg" width="320" /></a></div>
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<span style="font-family: Georgia, "Times New Roman", serif;"><u>Ingredients</u></span><br />
<br />
<span style="font-family: Georgia, "Times New Roman", serif;">2 garlic cloves, pressed</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"><br /></span>
<span style="font-family: Georgia, "Times New Roman", serif;">1/4 teaspoon (or more) coarse kosher salt</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"><br /></span>
<span style="font-family: Georgia, "Times New Roman", serif;">1/2 cup mayonnaise</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"><br /></span>
<span style="font-family: Georgia, "Times New Roman", serif;">2 tablespoons olive oil</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"><br /></span>
<span style="font-family: Georgia, "Times New Roman", serif;">1 tablespoon fresh lemon juice</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"><br /></span>
<span style="font-family: Georgia, "Times New Roman", serif;">Preparation: Mash garlic and 1/4 teaspoon salt in small bowl until paste forms. Whisk in mayonnaise, olive oil, and lemon juice. Season to taste with coarse salt and pepper. DO AHEAD: Can be made 1 day ahead. Cover and chill. </span><br />
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This article was written by Sabrina Rongstad-Bravo
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<div class="blogger-post-footer">http://sabrinaslatinkitchen.blogspot.com/feeds/posts/default</div>Anonymoushttp://www.blogger.com/profile/09002989445147633138noreply@blogger.com0tag:blogger.com,1999:blog-7942879483026542334.post-58454338055921358002013-03-10T06:00:00.000-07:002013-03-10T16:48:46.085-07:00Tapas: Patatas Brava- Spicy ( Feisty) Potatoes <div style="font-family: Georgia,"Times New Roman",serif;">
<br /></div>
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<br />
Patatas Bravas" or Bravas Potatoes is
one of the classic Spanish tapas dishes and is served in bars all over
Spain. The sauce is a bit spicy from the Tabasco, hence the name <i>bravas</i>, which means "fierce." This is a quick and simple <i>tapa</i> recipe.</div>
<br />
<ul class="inlst" style="font-family: Georgia,"Times New Roman",serif;">
<li class="ingredient">4 medium potatoes</li>
<li class="ingredient">salt to taste*</li>
<li class="ingredient">1 1/2 - 2 cups Spanish olive oil for frying</li>
<li class="ingredient">1 - 16 oz can of tomato sauce</li>
<li class="ingredient">2 tspns. sweet Spanish paprika ( Pimenton)</li>
<li class="ingredient">1 small onion ( chopped)</li>
<li class="ingredient">2 garlic cloves ( chopped)</li>
<li class="ingredient">1 can chopped tomatoes</li>
<li class="ingredient">1 tbsp tomato puree </li>
<li class="ingredient">a pinch of chilli powder</li>
<li class="ingredient">a pinch of sugar</li>
<li class="ingredient">chopped fresh parsley for garnish</li>
</ul>
<u><b></b></u><br />
<ul class="inlst" style="font-family: Georgia,"Times New Roman",serif;"></ul>
<div class="h3" id="rP" style="font-family: Georgia,"Times New Roman",serif;">
<u>Preparation:</u></div>
<div style="font-family: Georgia,"Times New Roman",serif;">
This bravas potato recipe makes 4 servings as an appetizer.</div>
<div style="font-family: Georgia,"Times New Roman",serif;">
<br />
Peel the potatoes. Cut potatoes into 1/3" to 1/2" chunks as follows:
Cut the potato lengthwise, then cut it lengthwise again. You should
have four long pieces. Now, cut each of those pieces into 3-4 pieces,
cutting crosswise. This should give you nice bit-sized pieces, small
enough to use a toothpick to skewer. Sprinkle with salt*. Bake in the oven for 30-40 minutes or fry in a pan.<br />
<br /></div>
<div style="font-family: Georgia,"Times New Roman",serif;">
Pour olive oil in a wide, deep frying pan, with a heavy bottom. Heat
the oil on medium high until hot. To test the oil, carefully place one
piece of potato in the oil. It is hot enough if the potato immediately
fries. If there is no bubbling/frying, the oil is not hot enough and
the potato will absorb too much oil. Once the potatoes are fried(about
10 minutes), use a slotted spoon or spatula to remove and set them aside
to drain.</div>
<div style="font-family: Georgia,"Times New Roman",serif;">
<u><b><br /></b></u></div>
<div style="font-family: Georgia,"Times New Roman",serif;">
<u>For Sauce: </u><br />
Prepare ahead by heating the oil in a pan,Using a small 8-inch frying pan, put 1-2 tablespoons of the olive oil
in the pan. Heat over medium heat.<br />
Pour tomato sauce into the pan and
"saute" the tomato sauce for 5 minutes.<br />
Add the onion and fry for
about 5 minutes until softened. Add the garlic, tomatoes, tomato purée,
paprika, chilli powder, sugar and salt and bring to the boil, stirring.
Simmer for 10 minutes until pulpy. Set aside for up to 24 hours.</div>
<div style="font-family: Georgia,"Times New Roman",serif;">
Place the potatoes on a plate or in a wide open dish. Pour the sauce over the potatoes and serve warm, with toothpicks. You can eat the Patatas Bravas with a garlicky Alioli sauce.<br />
<br />
Aioli Sauce is coming up next in Learning Spanish is Fun.<br />
<br />
*Tips from Sabrina's Kitchen, Use Sea Salt always, Baelene from the South of France happens to be my favorite. <br />
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</script><div class="blogger-post-footer">http://sabrinaslatinkitchen.blogspot.com/feeds/posts/default</div>Anonymoushttp://www.blogger.com/profile/09002989445147633138noreply@blogger.com11tag:blogger.com,1999:blog-7942879483026542334.post-77854801479063535492013-03-09T06:00:00.000-08:002013-03-10T16:40:13.223-07:00Tapas: Champiñones al Ajillo- Mushrooms in Sherry<br />
<div>
</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
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<br /></div>
<span style="font-family: Georgia, "Times New Roman", serif;">Few tapas taste more Spanish than Champiñones al Ajillo, dripping with olive oil, garlic and dry Spanish Sherry. </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<div>
</div>
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<div>
</div>
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<div>
</div>
<span style="font-family: Georgia, "Times New Roman", serif;">To make this tapa even more authentic, be sure to serve the mushrooms with plenty of fresh, crusty bread to mop up the delicious juices.</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<div>
</div>
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<div>
</div>
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<div>
</div>
<u><span style="font-family: Georgia, "Times New Roman", serif;">Ingredients</span></u><br />
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<div>
</div>
<span style="font-family: Georgia, "Times New Roman", serif;">•1/4 cup (2 fl. oz) olive oil</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<div>
</div>
<span style="font-family: Georgia, "Times New Roman", serif;">•4 cups (8 oz) mushrooms, wiped clean and quartered</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<div>
</div>
<span style="font-family: Georgia, "Times New Roman", serif;">•6 cloves garlic, minced</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<div>
</div>
<span style="font-family: Georgia, "Times New Roman", serif;">•3 tablespoons dry sherry</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<div>
</div>
<span style="font-family: Georgia, "Times New Roman", serif;">•2 tablespoons lemon juice</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<div>
</div>
<span style="font-family: Georgia, "Times New Roman", serif;">•1/2 teaspoon dried red chile, seeded and crumbled</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<div>
</div>
<span style="font-family: Georgia, "Times New Roman", serif;">•1/4 teaspoon Spanish paprika</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<div>
</div>
<span style="font-family: Georgia, "Times New Roman", serif;">•Salt and pepper, to taste</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<div>
</div>
<span style="font-family: Georgia, "Times New Roman", serif;">•2 tablespoons chopped parsley</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<div>
</div>
<u><span style="font-family: Georgia, "Times New Roman", serif;">Preparation</span></u><br />
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<div>
</div>
<span style="font-family: Georgia, "Times New Roman", serif;">Heat the oil in a skillet and sauté the mushrooms over high heat for about 2 minutes, stirring constantly. Lower the heat to medium and add the garlic, sherry, lemon juice, dried chile, paprika, and salt and pepper.</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Cook for about 5 minutes or until the garlic and mushrooms have softened.</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Remove from the heat, sprinkle with chopped parsley, and serve on small earthenware platters. </span><br />
<br />
<br />
<span style="font-family: Georgia, "Times New Roman", serif;">Serves 4</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<div>
</div>
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<div>
<span style="font-family: Georgia, "Times New Roman", serif;"> 10 minutes preparation + 12 minutes cooking</span></div>
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<div>
</div>
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<div>
<span style="font-family: Georgia, "Times New Roman", serif;"> Difficulty: Medium</span></div>
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<div>
</div>
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<div>
<span style="font-family: Georgia, "Times New Roman", serif;"> </span></div>
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
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This article was written by Sabrina Rongstad-Bravo <!-- AddThis Button BEGIN --><br />
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<div class="blogger-post-footer">http://sabrinaslatinkitchen.blogspot.com/feeds/posts/default</div>Anonymoushttp://www.blogger.com/profile/09002989445147633138noreply@blogger.com2tag:blogger.com,1999:blog-7942879483026542334.post-91645935269356067832013-03-08T06:30:00.000-08:002013-03-09T17:08:18.394-08:00Tapas: Tortilla Española - Spanish Omelette<div class="posterous_autopost"><br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div style="margin-left: 1em; margin-right: 1em;"><img alt="Spanish-tortilla-xl-55194958" height="400" src="http://posterous.com/getfile/files.posterous.com/temp-2011-07-13/tiueweacbDqxnorEbkhotHplajFIrigfkAFfDbIEnwoHkCfwoBHuxlJxvsuq/spanish-tortilla-xl-55194958.jpg.scaled500.jpg" width="400" /> </div><br />
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<div style="margin-left: 1em; margin-right: 1em;"></div><span style="font-family: Georgia, "Times New Roman", serif;">This is a Classic Spanish Tapas Dish eaten everywhere in Spain, in all the Tapas Bars, plain, cold, with a bit of aioli sauce or ( garlic sauce). Some recipes call for chorizo or red peppers. I like the simple version with just eggs, potatoes and onions. It's delicious just in it's simplicity and can be eaten for breakfast or as a snack or in between two baguette slices. </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<div style="margin: 0in 0in 0pt;"><br />
</div><table border="0" class="MsoNormalTable"><tbody>
<tr style="height: 44.25pt;"><td style="background: #ffffcc; border-bottom: #e0dfe3; border-left: #e0dfe3; border-right: #e0dfe3; border-top: #e0dfe3; height: 44.25pt; padding-bottom: 0.75pt; padding-left: 0.75pt; padding-right: 0.75pt; padding-top: 0.75pt;" width="50%"><ul type="disc"><li style="color: black; margin: 0in 0in 0pt;"><span style="display: none; font-family: Verdana;">4 huevos</span><span style="font-family: Verdana;"> 4-6 eggs </span></li>
<li style="color: black; margin: 0in 0in 0pt;"><span style="display: none; font-family: Verdana;">1/2 kilo de <a href="http://translate.googleusercontent.com/translate_c?hl=en&prev=/search%3Fq%3Dtortilla%2Bespanola%2Breceta%26hl%3Den%26biw%3D914%26bih%3D523%26prmd%3Divnse&rurl=translate.google.com&sl=es&twu=1&u=http://www.euroresidentes.com/Alimentos/patata.htm&usg=ALkJrhg8cpRp6fizDFz2XBFcVt3Lrtb45g"><b><span style="color: #003a6b; text-decoration: none;">patatas</span></b></a></span><span style="font-family: Verdana;"> 1/ 2 kilo of <a href="http://translate.googleusercontent.com/translate_c?hl=en&prev=/search%3Fq%3Dtortilla%2Bespanola%2Breceta%26hl%3Den%26biw%3D914%26bih%3D523%26prmd%3Divnse&rurl=translate.google.com&sl=es&twu=1&u=http://www.euroresidentes.com/Alimentos/patata.htm&usg=ALkJrhg8cpRp6fizDFz2XBFcVt3Lrtb45g"><b><span style="color: #003a6b; text-decoration: none;">potatoes</span></b></a></span></li>
<li style="color: black; margin: 0in 0in 0pt;"><span style="font-family: Verdana;"><span style="color: #003a6b; text-decoration: none;"><span style="color: black;">1</span></span><b><span style="color: #003a6b; text-decoration: none;"> brown onion </span></b> </span></li>
</ul></td><td style="background: #ffffcc; border-bottom: #e0dfe3; border-left: #e0dfe3; border-right: #e0dfe3; border-top: #e0dfe3; height: 44.25pt; padding-bottom: 0.75pt; padding-left: 0.75pt; padding-right: 0.75pt; padding-top: 0.75pt;"><ul type="disc"><li style="color: black; margin: 0in 0in 0pt;"><span style="display: none; font-family: Verdana;"><a href="http://translate.googleusercontent.com/translate_c?hl=en&prev=/search%3Fq%3Dtortilla%2Bespanola%2Breceta%26hl%3Den%26biw%3D914%26bih%3D523%26prmd%3Divnse&rurl=translate.google.com&sl=es&twu=1&u=http://www.euroresidentes.com/Alimentos/exquisiteces/aceites.de-oliva.htm&usg=ALkJrhgPYUmzk8N9ElZfKfqjFaH96r9rJw"><b><span style="color: #003a6b; text-decoration: none;">Aceite de oliva</span></b></a> (un vaso, 1/4 de litro)</span><span style="font-family: Verdana;"> <a href="http://translate.googleusercontent.com/translate_c?hl=en&prev=/search%3Fq%3Dtortilla%2Bespanola%2Breceta%26hl%3Den%26biw%3D914%26bih%3D523%26prmd%3Divnse&rurl=translate.google.com&sl=es&twu=1&u=http://www.euroresidentes.com/Alimentos/exquisiteces/aceites.de-oliva.htm&usg=ALkJrhgPYUmzk8N9ElZfKfqjFaH96r9rJw"><b><span style="color: #003a6b; text-decoration: none;">Olive oil</span></b></a> (one glass, 1 / 4 liter) </span></li>
<li style="color: black; margin: 0in 0in 0pt;"><span style="display: none; font-family: Verdana;"><a href="http://translate.googleusercontent.com/translate_c?hl=en&prev=/search%3Fq%3Dtortilla%2Bespanola%2Breceta%26hl%3Den%26biw%3D914%26bih%3D523%26prmd%3Divnse&rurl=translate.google.com&sl=es&twu=1&u=http://www.euroresidentes.com/Alimentos/sal.htm&usg=ALkJrhh4WmjqV7xeyKtux_3vuobtKqO9YQ"><b><span style="color: #003a6b; text-decoration: none;">Sal</span></b></a></span><span style="font-family: Verdana;"> <a href="http://translate.googleusercontent.com/translate_c?hl=en&prev=/search%3Fq%3Dtortilla%2Bespanola%2Breceta%26hl%3Den%26biw%3D914%26bih%3D523%26prmd%3Divnse&rurl=translate.google.com&sl=es&twu=1&u=http://www.euroresidentes.com/Alimentos/sal.htm&usg=ALkJrhh4WmjqV7xeyKtux_3vuobtKqO9YQ"><b><span style="color: #003a6b; text-decoration: none;">Salt</span></b></a> </span></li>
</ul></td></tr>
<tr style="height: 181.5pt;"><td colspan="2" style="background-color: transparent; border-bottom: #e0dfe3; border-left: #e0dfe3; border-right: #e0dfe3; border-top: #e0dfe3; height: 181.5pt; padding-bottom: 0.75pt; padding-left: 0.75pt; padding-right: 0.75pt; padding-top: 0.75pt;"><div style="margin: 0in 0in 0pt;"><br />
<span style="font-family: Georgia, "Times New Roman", serif;"><b><span style="color: black; display: none;"><u>Pasos Receta:</u></span></b><span style="color: black;"> <b style="font-family: Georgia, "Times New Roman", serif;"> </b></span><span style="color: black;"> </span></span></div><div style="font-family: Georgia, "Times New Roman", serif; margin: 0in 0in 0pt;"><span style="font-family: Georgia, "Times New Roman", serif;"><br />
</span></div><div style="font-family: Georgia, "Times New Roman", serif; margin: 0in 0in 0pt;"><span style="font-family: Georgia, "Times New Roman", serif;"><b><span style="color: black; display: none;">Paso 1</span></b><span style="color: black; display: none;"> : Lavar y cortar las patatas en laminas finas.</span><span style="color: black;"> <b> </b></span></span></div><div style="font-family: Georgia, "Times New Roman", serif; margin: 0in 0in 0pt;"><span style="font-family: Georgia, "Times New Roman", serif;"><br />
</span></div><div style="font-family: Georgia, "Times New Roman", serif; margin: 0in 0in 0pt;"><span style="font-family: Georgia, "Times New Roman", serif;"><strong>Paso 2 :</strong> Se baten los huevos con un poco de sal y una vez batidos se añaden las patatas, mezclándolas bien con el huevo batido. Una vez puesto el aceite a calentar se echan las patatas, añadiendo un poco de sal y se fríen. Truco: Si la tortilla gusta con las patatas más desechas puede ir desaciéndose la patata con la rasera mientras se muev Cuando se vean doradas se apartan y es importante que escurran el aceite en un colador o en un plato con papel absorbente.</span></div><div style="font-family: Georgia, "Times New Roman", serif; margin: 0in 0in 0pt;"><span style="font-family: Georgia, "Times New Roman", serif;"><br />
</span></div><div style="font-family: Georgia, "Times New Roman", serif; margin: 0in 0in 0pt;"><span style="font-family: Georgia, "Times New Roman", serif;"><strong>Paso 3:</strong> Se prepara de nuevo la sartén en el fuego con dos cucharadas pequeñas de aceite que cubran una lamina del fondo de la sartén. Se echa la mezcla del huevo y las patatas. Truco: mover agitando la sartén con habilidad para que no se pegue la tortilla. </span></div><div style="font-family: Georgia, "Times New Roman", serif; margin: 0in 0in 0pt;"><span style="font-family: Georgia, "Times New Roman", serif;"></span></div><div style="font-family: Georgia, "Times New Roman", serif; margin: 0in 0in 0pt;"><span style="font-family: Georgia, "Times New Roman", serif;"><br />
</span></div><div style="font-family: Georgia, "Times New Roman", serif; margin: 0in 0in 0pt;"><span style="font-family: Georgia, "Times New Roman", serif;"><strong>Paso 4:</strong> Se le puede dar vueltas hasta que quede dorada por ambos lados según el gusto... </span></div><div style="font-family: Georgia, "Times New Roman", serif; margin: 0in 0in 0pt;"><span style="font-family: Georgia, "Times New Roman", serif;">Y ya está nuestra tortilla de patatas. </span></div><div style="font-family: Georgia, "Times New Roman", serif; margin: 0in 0in 0pt;"><span style="font-family: Georgia, "Times New Roman", serif;"><br />
</span></div><div style="font-family: Georgia, "Times New Roman", serif; margin: 0in 0in 0pt;"><span style="font-family: Georgia, "Times New Roman", serif;"></span></div><div style="font-family: Georgia, "Times New Roman", serif; margin: 0in 0in 0pt;"><strong><u><span style="font-family: Georgia, "Times New Roman", serif;">Recipe Steps:</span></u></strong></div><div style="font-family: Georgia, "Times New Roman", serif; margin: 0in 0in 0pt;"><span style="font-family: Georgia, "Times New Roman", serif;"></span></div><div style="font-family: Georgia, "Times New Roman", serif; margin: 0in 0in 0pt;"><span style="color: black;"><span style="font-family: Georgia, "Times New Roman", serif;"><strong>Step 1:</strong> Mince onions and cook until they are translucent. Take them out of the pan and put aside in bowl.</span></span></div><div style="font-family: Georgia, "Times New Roman", serif; margin: 0in 0in 0pt;"><span style="color: black;"><br />
<span style="font-family: Georgia, "Times New Roman", serif;"></span></span></div><div style="font-family: Georgia, "Times New Roman", serif; margin: 0in 0in 0pt;"><span style="color: black;"><span style="font-family: Georgia, "Times New Roman", serif;"><b>Step 2:</b> Wash and cut the potatoes into thin slices. Heat the oil, add the potatoes, adding a little salt and fry. When potatoes are golden brown, take them out of the pan, and drain oil a colander, and place potatoes on a plate with paper towels. </span></span></div><div style="font-family: Georgia, "Times New Roman", serif; margin: 0in 0in 0pt;"><span style="font-family: Georgia, "Times New Roman", serif;"></span></div><div style="font-family: Georgia, "Times New Roman", serif; margin: 0in 0in 0pt;"><span style="font-family: Georgia, "Times New Roman", serif;"><br />
</span><br />
<span style="color: black;"><span style="font-family: Georgia, "Times New Roman", serif;"><b>Step 2:</b> Beat the eggs with some salt and pepper and once beaten add the potatoes, mixing thoroughly with beaten egg. </span></span></div><div style="font-family: Georgia, "Times New Roman", serif; margin: 0in 0in 0pt;"><span style="font-family: Georgia, "Times New Roman", serif;"><br />
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<span style="color: black;"><span style="font-family: Georgia, "Times New Roman", serif;"><b>Step 3: </b>Put pan back on stove, covering the bottom of the pan with a sheet of oil. Put onions and the egg mixture and potatoes. </span></span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;"><strong>Step 4: </strong>Shake the Pan a bit as if when you are making an omelet like Julia Child.When you perceive that the egg mixture is like a curd and a bit hard, put a plate on top and turns the tables (it's easy, just have to do it safely). Cook until both sides are golden brown according to the taste, put a parsley in middle for presentation ... <span style="display: none;">.</span> And Voila there's your omelet! </span><br />
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This is delicious with a cup of really thick Spanish hot chocolate and it's easy to pack in your lunch box.<br />
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<strong>Nota Bene</strong>: Patatas is the Spanish ( from Spain) word for Papas or Potatoes<span style="font-family: Georgia, "Times New Roman", serif;"> </span></span></div></td></tr>
</tbody></table><span style="font-family: Georgia, "Times New Roman", serif;"><br />
</span><br />
<strong><span style="font-family: "Courier New", Courier, monospace; font-size: large;">More Cuban and Spanish Recipes Coming Soon in </span></strong><a href="http://www.learning-spanish-is-fun.blogspot.com/"><strong><span style="font-family: "Courier New", Courier, monospace; font-size: large;">Learning Spanish is Fun ! </span></strong></a></div><div class="blogger-post-footer">http://sabrinaslatinkitchen.blogspot.com/feeds/posts/default</div>Anonymoushttp://www.blogger.com/profile/09002989445147633138noreply@blogger.com0tag:blogger.com,1999:blog-7942879483026542334.post-36615557625084869272013-03-07T06:00:00.000-08:002013-03-07T20:18:39.982-08:00History of Tapas: from King Alfonso to Modern Madrid<div class="separator" style="clear: both; text-align: center;"><a href="https://lh6.googleusercontent.com/-m7QxaFMhiR4/TXbuq1d8evI/AAAAAAAAGPw/ZIJhJNRaBCA/s1600/spanish-tapas.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="182" q6="true" src="https://lh6.googleusercontent.com/-m7QxaFMhiR4/TXbuq1d8evI/AAAAAAAAGPw/ZIJhJNRaBCA/s400/spanish-tapas.jpg" width="400" /></a></div><br />
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<strong><u><span style="font-family: Georgia, "Times New Roman", serif;">What are Tapas</span></u></strong><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Tapas are to Spain what Dim Sum is to China, Hors d'oerves to France, Meze to the Middle East., Chaat to Pakistan and India, Antojitos and Bar Food to the Americas, Izakaya to Japan. The word "tapas" is derived from the Spanish verb tapar, "to cover". In <a href="http://www.spain.info/">Spain</a>, the main meals of the day is a late lunch around 2 pm and then a late dinner around 10pm, supplemented by smaller meals. In Spain, people go to bars afterwork to have a copa and typically small finger foods or " tapas" to tie them over until their late dinner. </span><span style="font-family: Georgia, "Times New Roman", serif;"><br />
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</span></div><strong><u><span style="font-family: Georgia, "Times New Roman", serif;">History of Tapas</span></u></strong><br />
<span style="font-family: Georgia, "Times New Roman", serif;">According to legend, the tapas tradition began when <a href="http://en.wikipedia.org/wiki/Alfonso_X">King Alfonso</a> of Castile recovered from an illness by drinking wine with small dishes between meals. After regaining his health, the king ordered that taverns would not be allowed to serve wine to customers unless it was accompanied by a small snack or "tapa." He issued a royal decree that insisted that everyone should take food with their drinks. A slight variation of this one is that the benevolent king simply insisted that food should be taken with any drink out of concerns for the health issues associated with drinking on an empty stomach</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim6qhGDACfT5UwmhA3jFCkcOAvSHNr8tMyUKKp658U4PApf3SLY-LU8rhxwa1HJjlVLKmzSmHLJ9d2mlKFvahcZLqZ5vlmXu-77Oj6m6I1vOsxGz-yrhZ6RxBRLTGL19yl3LbFhtJK1pYe/s1600/Portrait-of-King-Alfonso-XIII-of-Spain%252C-and-his-mother%252C-Queen-Maria-Christina-large.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" q6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim6qhGDACfT5UwmhA3jFCkcOAvSHNr8tMyUKKp658U4PApf3SLY-LU8rhxwa1HJjlVLKmzSmHLJ9d2mlKFvahcZLqZ5vlmXu-77Oj6m6I1vOsxGz-yrhZ6RxBRLTGL19yl3LbFhtJK1pYe/s320/Portrait-of-King-Alfonso-XIII-of-Spain%252C-and-his-mother%252C-Queen-Maria-Christina-large.jpg" width="251" /></a></div><br />
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<span style="font-family: Georgia, "Times New Roman", serif;"><a href="http://www.arrakis.es/~jols/tapas/index2.html">Tapas</a>, like Flamenco dance has evolved through Spanish history by incorporating traditions </span><span style="font-family: Georgia, "Times New Roman", serif;">influences from many different cultures and countries. The Iberian Penisula was invaded by the <a href="http://en.wikipedia.org/wiki/Ancient_Rome">Romans</a>who introduced the of the irrigation methods. The invasion of the North African <a href="http://en.wikipedia.org/wiki/Moors">Moors</a> in the 8th century brought almonds, citrus fruits and fragrant spices.The influence of their 700-year presence remains today, especially Andalusia.The discovery of the New World brought the introduction of <a href="http://en.wikipedia.org/wiki/Tomato">tomatoes</a>, maize(corn),<a href="http://en.wikipedia.org/wiki/Capsicum">Chili Peppers</a>, beans,and <a href="http://en.wikipedia.org/wiki/Potato">potatoes</a>. These were readily accepted and easily grown in Spain's varying climates.</span><br />
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<strong><u><span style="font-family: Georgia, "Times New Roman", serif;">Classic Spanish-Style Tapas</span></u></strong><br />
<span style="font-family: Georgia, "Times New Roman", serif;">As Spain is located on the Iberian peninsula and therefore very nearly surrounded by water, seafood and shellfish naturally play a huge part in Spanish gastronomy. A few delicacies of the sea to try are calamares frito(fried squid), cod fritters, <a href="http://www.tienda.com/recipes/sizzledshrimp.html">Gambas al Ajillio</a> (prawns in hot, garlic oil), and boquerones (anchovies). Moving away from seafood, other typical tapas include chorizo (sausage), <a href="http://www.arrakis.es/~jols/tapas/index2.html">Patatas Brava</a> (" Brave" Potatoes), a variety of casserole stews, callos (tripe with chickpeas), jamón serrano (cured ham), <a href="http://www.proper-spanish-tapas.com/tapas-recipes-meat.htmlalbond">albondigas</a> (meatballs) and <a href="http://www.arrakis.es/~jols/tapas/index2.html">Tortilla Espanola</a> (Spanish potato omelette).</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzxWg40BwlLuQ3aBYnoMMyNftLXqJ8gBfUWppJ7cLQhB5gkGcfsjGEVdvu2SD4vINgwVXWTeQcmAkdqz_LVSaKKF04-mnCqZ9wl-Dpxglqwej7Jyw7DJvv6frwyT8LKHljrpkgi7paA663/s1600/TapasBar.bmp" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" q6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzxWg40BwlLuQ3aBYnoMMyNftLXqJ8gBfUWppJ7cLQhB5gkGcfsjGEVdvu2SD4vINgwVXWTeQcmAkdqz_LVSaKKF04-mnCqZ9wl-Dpxglqwej7Jyw7DJvv6frwyT8LKHljrpkgi7paA663/s400/TapasBar.bmp" width="400" /></a></div><br />
<strong><u><span style="font-family: Georgia, "Times New Roman", serif;">Modern Spain-Tapas Hopping</span></u></strong><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Don't be shy about asking what order as most bars will suggest that you try their specialties, which usually happen to be the region's specialties as well. Tapas menus undeniably vary as you move through Spain; the best tapas in central Madrid, for example, are sure to be different from the choice tapas along the northern Galician shores. However, regardless of whether you're relaxing along the Mediterranean or channelling your inner <a href="http://el%20ingenioso%20hidalgo%20don%20quijote%20de%20la%20mancha%20--%20don%20quixote,%20in%20spanish,%20improved%209/28/2010%20(Spanish%20Edition)">Don Quixote de La Mancha</a> , you are sure to find some common tapas "classics." Unfortunately the days of free tapas are over in much of Spain. Read more about where you can still get free tapas in Spain. If the tapas is given to you without you having asked for it, it will be free. </span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicrP4nnN-PI6obzAoK95K9sxzOxZWmPr4tORSKw3nxuee2Fl4Knztn70uZNffQvzRsBeSqEACqshFzCe9YeqhgDL8SqWlnO30Z43iTkHUxGhszCfLKuysDsN45UBFOywxad2KBr1AzKqNT/s1600/10-02-Tapas.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" q6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicrP4nnN-PI6obzAoK95K9sxzOxZWmPr4tORSKw3nxuee2Fl4Knztn70uZNffQvzRsBeSqEACqshFzCe9YeqhgDL8SqWlnO30Z43iTkHUxGhszCfLKuysDsN45UBFOywxad2KBr1AzKqNT/s400/10-02-Tapas.jpg" width="400" /></a></div><br />
<span style="font-family: Georgia, "Times New Roman", serif;">In conclusion, eating tapas is a sumptuous gastronomical experience that will be different from region to region in Spain. Tapas can be simple finger foods like olives or almonds, canapés or Spanish omelets, cut into squares and served on toothpicks, or deep-fried croquettes. They can also be more elaborate hot, saucy foods served in small earthenware casseroles. Whip up a pitcher of sangria and try a few of these tapas recipes at your next party.</span><br />
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<u><span style="font-family: Georgia, "Times New Roman", serif;">Classic Tapas Recipes</span><span style="font-family: Georgia, "Times New Roman", serif;"></span></u><span style="font-family: Georgia, "Times New Roman", serif;"><br />
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<span style="font-family: Georgia, "Times New Roman", serif;"><a href="http://www.proper-spanish-tapas.com/tapas-recipes-meat.htmlalbond">Albondigas ( Meatballs)</a></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"><a href="http://www.tienda.com/recipes/sizzledshrimp.html">Gambas al Ajillio ( Sizzing Garlic Shrimp)</a></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"><a href="http://www.foodnetwork.com/recipes/emeril-lagasse/tortilla-espanola-with-aioli-recipe/index.html">Tortilla Espanola con Aioli ( Spanish Torta with Aioli) </a></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"><a href="http://www.spain-recipes.com/ajillo-mushrooms.html">Champiniones al Ajillio ( Mushrooms in Garlic)</a></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"><a href="http://spanishfood.about.com/od/tapas/r/mejillonescabe.htm">Mejillioines Escabechado ( Marinated Mussels)</a></span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">For <a href="http://www.escuela-espanol.com/">Tapas Parties</a> contact me, at <a href="mailto:sabrina@escuela-espanol.com">sabrina@escuela-espanol.com</a></span><span style="font-family: Times New Roman;"><br />
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<strong><u><span style="font-family: Georgia, "Times New Roman", serif;">Ingredients</span></u></strong></div>
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">10 pieces of varying Split Chicken Wings, Thighs, Drummetes</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">½ Lb Shrimp (with shells)</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">3 large Scallops cut in half (or 6 small)</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1 Lb Assorted Mussels and Clams</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">½ to 1 cup Tomate Frito, tomato sauce, or tomato puree.</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">4 Cloves Garlic (minced or chopped)</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">3-6 Piquillo Peppers (sliced into strips) plus a few strips reserved to use as garnish</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">½ cup Peas</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1 cup Green Beans (cut into 1" sections)</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1 tsp. Saffron Threads or ¼ to ½ tsp. Powdered</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">½ cup Extra Virgin Olive Oil</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">2 cups Paella Rice</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">4-6 cups Shellfish Broth (recipe below) or substitute Chicken Broth or bouillon.</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Salt to taste</span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">* Pork Ribs, Rabbit, and Escargot are optional ingredients.</span><br />
<br />
<span style="font-family: Georgia, "Times New Roman", serif;">Prep Time/ Cook Time</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">30 minutes preparation, 35 minutes cooking (cooking time may vary depending on the type of burner/stove/oven you are using) </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"><br />
</span><br />
<strong><span style="font-family: Georgia, "Times New Roman", serif;"><u>Instructions</u></span></strong><br />
<span style="font-family: Georgia, "Times New Roman", serif;">To make the shellfish broth: Boil the mussels and clams in 6 cups of water until the shells start to open. Drain, reserve the liquid, and discard any unopened shells. </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"><br />
</span><br />
<strong><span style="font-family: Georgia, "Times New Roman", serif;"><u>For the sofrito: </u></span></strong><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Add the Olive Oil to the Paella Pan and Sauté the Chicken Wings and Pork for 5-10 minutes under medium-high heat. </span><span style="font-family: Georgia, "Times New Roman", serif;">Add the Tomate Frito, Piquillo Peppers, and Garlic. Cook for 2-3 minutes more. </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"><br />
</span><br />
<strong><span style="font-family: Georgia, "Times New Roman", serif;"><u>Build the Paella: </u></span></strong><br />
<ul>
<li><span style="font-family: Georgia, "Times New Roman", serif;">Add the Rice and stir the mixture to coat, about 1 minute.</span></li>
<li><span style="font-family: Georgia, "Times New Roman", serif;">Stir under medium heat for 1 minute to incorporate the mixture.</span></li>
<li><span style="font-family: Georgia, "Times New Roman", serif;">Tip From Sabrina's Kitchen: Be sure to crush the saffron threads to release the flavor before adding. Also keep in mind that saffron releases it's flavor with heat, so be sure to add it while the paella is cooking.</span></li>
<li><span style="font-family: Georgia, "Times New Roman", serif;">Add the hot Shellfish Broth (recipe is listed above) to the Rice Mixture (add 6 cups if using Bomba Rice, otherwise add 4 cups.) </span></li>
<li><span style="font-family: Georgia, "Times New Roman", serif;">Tip From Sabrina's Kitchen: From the point of adding the Hot Shellfish Broth and the liquid coming to a boil, the total cooking time to completion of the recipe will be about 15-18 minutes (it may take a few minutes longer for deep pans, if using a small burner/stove, or if using a slow-cooking rice such as Bomba.) Do not stir after this point, and control the heat so the bottom is not scorched.</span></li>
<li><span style="font-family: Georgia, "Times New Roman", serif;">Add Salt to taste (it is best to add less at first, as the seafood releases salt while cooking.) </span></li>
<li><span style="font-family: Georgia, "Times New Roman", serif;">Arrange the Mussels, Clams, and the Piquillo Peppers reserved as garnish onto the surface of the paella. </span><span style="font-family: Georgia, "Times New Roman", serif;">Continue cooking until rice is almost done, but still firm in the center (Al Dente.) </span></li>
</ul>
<span style="font-family: Georgia, "Times New Roman", serif;">Garnish with lemon wedges and enjoy the best Paella of your life! </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"><br />
</span><br />
<strong><span style="font-family: Georgia, "Times New Roman", serif;"><u>Tips for Beginners</u></span></strong><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Paella is more of an art than a science, so it may take a little practice to be able to make it quickly. These tips may help: Have your ingredients cleaned, chopped, and measured in individual bowls so that you may add them quickly when the recipe is cooking. Be sure to use a big enough burner or stove for your pan. Ideally, you wand a medium-low flame that is dispersed over the entire bottom of the pan. </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"><br />
</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Cooking times are approximate; lower heat = longer cooking time, higher heat = faster cooking time (but at the risk of burning.) </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"><br />
</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">The amount of liquid to add to the rice varies depending on the rice variety and the other ingredients you have added to the paella. When the cooking is half way done, feel free to add a little more liquid to the pan if the rice seems too dry. </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"><br />
</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">If the rice doesn't seem to be cooking properly around the edges because the burner/stove you are using is just a little too small, you may partially cover the edges of the pan to help retain heat and ensure even cooking. </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"><br />
</span><br />
<strong><span style="font-family: Georgia, "Times New Roman", serif;"><u>Regional Variations</u></span></strong><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Each region of Spain has their own unique variation of Paella, so feel free to experiment. Journey to the mountainous regions by adding chorizo, rabbit, or judion beans; journey to the coast by adding squid or langostino (lobster); or discover your own favorite by experimenting with smoked paprika, onions, or even vegetarian.</span><br />
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This article was written by Sabrina Rongstad-Bravo <br />
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<b><u><span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span></u></b><br />
<u><b><span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span></b></u><br />
<u><b><span style="font-family: Georgia, 'Times New Roman', serif;">Vegetarian Paella</span></b></u></div>
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<i><span style="font-family: inherit;">Ingredients</span></i></div>
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<span style="font-family: inherit;"><br /></span></div>
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<span style="font-family: inherit;">1 quart vegetable stock or garlic broth </span><br />
<span style="font-family: inherit;">Generous pinch (about 1/2 teaspoon) saffron threads </span><br />
<span style="font-family: inherit;">2 tablespoons extra virgin olive oil </span><br />
<span style="font-family: inherit;">1 medium onion, finely chopped </span><br />
<span style="font-family: inherit;">4 large garlic cloves, minced </span><br />
<span style="font-family: inherit;">1 red pepper, cut into strips </span><br />
<span style="font-family: inherit;">1 green pepper, cut into strips </span><br />
<span style="font-family: inherit;">2 cups medium-grain rice</span><br />
<span style="font-family: inherit;">1 tablespoon tomato paste </span><br />
<span style="font-family: inherit;">1 teaspoon sweet paprika </span><br />
<span style="font-family: inherit;">1 pound ripe tomatoes ( seeded and grated on the large holes of a box
grater; or peeled, seeded and chopped;) or 1 14-ounce can chopped
tomatoes with juice </span><br />
<span style="font-family: inherit;">1/4 pound green beans, ( 1-inch lengths)</span><br />
<span style="font-family: inherit;">2 or 3 baby artichokes, trimmed and sliced (may also use frozen artichoke hearts, sliced or jar bought artichokes) </span><br />
<span style="font-family: inherit;">1 can chickpeas, drained and rinsed</span><br />
<span style="font-family: inherit;">1 cup shelled fresh or thawed frozen peas </span><br />
<span style="font-family: inherit;">Salt and freshly ground pepper </span><br />
<strong><span style="font-family: inherit;"><br /></span></strong><br />
<b><span style="font-family: inherit;"><u>For The Saffron:</u></span></b><br />
<span style="font-family: inherit;"><strong> </strong>Bring the stock to a simmer in a medium saucepan.
Crush the saffron threads between your fingertips, and place in a small
bowl. Add 1 tablespoon warm water, and set aside.</span><br />
<span style="font-family: inherit;"><br /></span><br />
<strong><span style="font-family: inherit;"><u>For the Sofrito:</u></span></strong><br />
<span style="font-family: inherit;"><strong> </strong>Heat the oil over medium heat in a large, heavy
frying pan, an earthenware casserole (cazuela) set over a flame tamer,
or a paella pan. Add the onion. Cook, stirring, until the onion is
tender, about five minutes. Add the garlic, peppers and a generous pinch
of salt. Cook, stirring, until the peppers begin to soften, about three
minutes. </span><br />
<span style="font-family: inherit;"><br /></span><br />
<span style="font-family: inherit;">Add the tomato paste, paprika and rice. Cook, stirring, for
one minute until the grains begin to crackle. Add the tomatoes and cook,
stirring, until they cook down slightly and smell fragrant, about five
minutes. Stir in the saffron with its soaking water, scraping in every
last bit with a rubber spatula. Season generously with salt and pepper.</span><br />
<span style="font-family: inherit;"><br /></span><br />
<span style="font-family: inherit;"><u><b>For the Vegetables:</b></u></span><br />
<span style="font-family: inherit;">Add the stock, green beans, artichokes and chickpeas
or lima beans. Bring to a boil. Stir once, reduce the heat to
medium-low, and simmer without stirring until the liquid has just about
evaporated, about 10 to 15 minutes. Add the peas. Continue to simmer
until the rice is dry, another 5 to 10 minutes. Remove from the heat and
serve. </span><br />
<span style="font-family: inherit;"><u><br /></u></span><br />
<span style="font-family: inherit;"><b><u>For the Socarrat:</u></b></span><br />
<span style="font-family: inherit;">Traditional Paella has a crispy, caramelized, toasted bottom called<b> <i>socarrat</i> </b>that is considered a delicacy. To achieve a <i><b>socarrat</b></i>, one either needs to time the evaporation of the water properly with the completion of the rice being cooked or turn up the heat to high (for 5 to 10 minutes) and listen to the bottom of the rice toast. Once you smell the aroma of toasted rice, remove the pan before it burns. The paella should cool for several minutes.</span><br />
<span style="font-family: inherit;"><br /></span><br />
<span style="font-family: inherit;"><b><u>For Garnish:</u></b></span><br />
<span style="font-family: inherit;">Garnish with Smoked Red Peppers cut in julienne strips. You can roast the peppers in the oven at 400 Degrees for ten minutes or carmelize them in a pan ( using a pinch of sugar) on a very high flame. Neatly place them all over the Paella like a wheel. Add nice lemon slices all over the Paella and some parsley, voila, your Paella is Ready! </span><br />
<span style="font-family: inherit;"><br /></span><br />
<b><span style="font-family: inherit;"><u>Tip From Sabrina's Kitchen:</u></span></b><br />
<ul>
<li><span style="font-family: inherit;"> Be sure to crush the saffron threads to release the flavor before adding. Also keep in mind that saffron releases it's flavor with heat, so be sure to add it while the paella is cooking.</span></li>
<li><span style="font-family: inherit;">When adding broth to the Rice Mixture (add 6 cups if using Bomba Rice, otherwise add 4 cups.)</span></li>
<li><span style="font-family: inherit;">Paella tastes best with Bomba rice, Arborio rice or short grained rice.</span></li>
</ul>
<span style="font-family: inherit;"><strong>Yield: </strong>Serves six to eight. </span><br />
<strong><span style="font-family: inherit;">Advance preparation:</span></strong><br />
<span style="font-family: inherit;">This does not have to be piping
hot, so it can be made an hour before you wish to serve. If you make it
further ahead than that, you can reheat it in the pan.</span><br />
<br />
<a href="http://delicious.com/save">You don’t have to make this vegetable-rich dish in a paella pan, though
if you do, you’ll get a nice layer of crusty rice on the bottom. Serve
it as a main dish or as a side. </a><br />
<br />
<a name='more'></a><a href="http://learning-spanish-is-fun.blogspot.com/2011/09/recipe-paella-valenciana.html" target="_blank">For Traditional Paella Valenciana with Chicken and Seafood</a><br />
<br />
This article was written by Sabrina Rongstad de Bravo
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