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Renee's Spanish-English Dictionary
and Guide to Spanish Culture

Spanish Recipes

Authentic Paella Valenciana | Pollo al Ajillo (Chicken and Garlic) | Spanish Cod

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Authentic Paella Valenciana

Ingredients

• 1 tablespoon olive oil
• 1/2 (4 pound) whole chicken, cut into 6 pieces
• 1/2 (2 pound) rabbit, cleaned and cut into pieces
• 1 head garlic, cloves separated and peeled
• 1 tomato, finely chopped
• 1 (15.5 ounce) can butter beans
• 1/2 (10 ounce) package frozen green peas
• 1/2 (10 ounce) package frozen green beans
• salt to taste
• 1 teaspoon mild paprika, or to taste
• 1 pinch saffron threads
• dried thyme to taste (optional)
• dried rosemary to taste (optional)
• 4 cups uncooked white rice, or as needed

Directions

1. Heat a paella pan over medium-high heat, and coat with olive oil. Add the chicken, rabbit and garlic; cook and stir until nicely browned. Move the browned meat to the sides of the pan, and add the tomato, butter beans, peas, and green beans. Season with paprika, and mix well.
2. Fill the paella pan almost to the top with water, measuring the water as you put it in. This is to help you to determine how much rice to add, as paella pans come in different sizes. Bring to a boil. Simmer for about 1 hour to make a nice broth.
3. Season with a generous amount of salt, and just enough saffron to make a nice yellow color. Season with thyme and rosemary if desired. The goal is to make a rich tasting broth that will soak into the rice to make it delicious. Stir in half as much rice as the amount of water in the pan. Cover, reduce heat to low, and simmer until all of the liquid has been absorbed, about 20 minutes.

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Pollo al Ajillo (Chicken and Garlic)

Ingredients

• 1/4 cup extra virgin olive oil
• 1 (3 pound) whole chicken, cut into pieces
• 1 pound potatoes, peeled and cut into large chunks
• 18 cloves garlic, peeled
• 1 teaspoon freshly ground black pepper
• 3/4 teaspoon salt
• 2 tablespoons chopped fresh parsley
• 1 1/2 cups dry sherry
• 1/2 cup port wine

Directions

1. In a large covered skillet, heat olive oil over medium-high heat. Cook chicken in oil until browned on all sides. Remove chicken from skillet.
2. Arrange potatoes in the skillet to cover the bottom. Scatter garlic cloves over potatoes. Place chicken on top of garlic and potatoes. Sprinkle pepper, salt, and parsley over chicken. Pour sherry and port over all. Cover, and simmer over low heat until potatoes and chicken are cooked through, approximately 45 minutes.

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Spanish Cod

Ingredients

• 1 tablespoon butter
• 1 tablespoon olive oil
• 1/4 cup finely chopped onion
• 2 tablespoons chopped fresh garlic
• 1 cup tomato sauce
• 15 cherry tomatoes, halved
• 1/2 cup chopped green olives
• 1/4 cup deli marinated Italian vegetable salad, drained and coarsely chopped
• 1 dash black pepper
• 1 dash cayenne pepper
• 1 dash paprika
• 6 (4 ounce) fillets cod fillets

Directions

1. Heat butter and olive oil in a large skillet over medium heat. Cook and stir onions and garlic until onions are slightly tender, being careful not to burn the garlic.
2. Add tomato sauce and cherry tomatoes, and bring to a simmer. Stir in green olives and marinated vegetables, and season with black pepper, cayenne pepper, and paprika.
3. Cook fillets in sauce over medium heat for 5 to 8 minutes, or until easily flaked with a fork. Serve immediately.

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