Couldn't
be simpler - just season, maybe marinate, and cook rapidly on a hot hot-plate
or Spanish-style corrugated pan, or a dry frying pan - no oil.
calabacines |
courgettes |
sliced
thin; maybe salt, leave to stand, then dry off excess water first |
berengenas |
aubergines |
as
above |
pimientos
asados |
peppers |
green
or red, as above; very tasty! |
espárragos |
asparagus |
fresh
green ones; cut off any woody stalks, brush with olive oil, marinade
for a while |
pollo
al aire libre |
chicken
breast |
our
camping favourite (our name as well!): chicken (or turkey) breast -
slice in thin strips, brush with oil, leave to marinate; also works
with pork, lamb, steak - but chicken's cheaper |
Even
simpler than above. Needs tin opener.
aceitunas |
olives |
stuffed
with anchovies; and/or whole - marinate in jar with water, garlic, salt,
pepper and a few snips of red chili pepper; or marinate in a little
olive oil plus seasoning |
alcachofas |
artichoke
hearts |
drain
off liquid, maybe coat in mayonnaise |
Things
to do with a potato |
Or
two.
tortilla
española |
Spanish
omelette |
slice
potato very thin to nearly fill pan, add oil to cover, and fry slowly
with onion and garlic until soft, add beaten egg (less than you thought,
just enough to bind potato and add flavour - say 2 eggs in standard
frying pan for 12 tapas portions), salt and pepper; cook on slightly
higher heat until underside firm, turn onto plate then slide back into
pan to cook other side; magnificent cold |
patatas
bravas |
spicy
potatoes |
boil
potatoes, or maybe parboil, then fry or roast; coat (or maybe cook)
in thin sauce of tomato, onion, garlic and warm/hot spice such as paprika
or cayenne |
Your
deli should have it.
jamón
serrano |
cured
ham |
sliced
thin; the best melts in the mouth |
chorizo |
spicy
cold sausage |
thick
one sliced thin, or thin one sliced thick |
queso
manchego |
cheese
from La Mancha |
in
a supermarket near you; accept no substitutes |
and
straight onto the plate.
pescaíto
frito |
fried
mini-fish |
eg
whitebait: coat in egg (maybe) and flour, fry rapidly in hot oil; outdoor
cooking recommended - only to be risked indoors if you don't have to
live in the house afterwards |
gambas
al ajillo |
prawns
in garlic |
heat
sliced garlic in oil until browned, then discard; fry prawns (in shells)
rapidly; there is a knack to shelling them that some of us haven't quite
got, so provide plentiful supply of tissues or - better still - enjoy
licking fingers |
champiñones
al ajillo |
mushrooms
in garlic |
flavour
oil with garlic as above, then fry mushrooms medium to fast for 2 minutes
max. until firm but beginning to soften; definitely sprinkle with parsley,
possibly also lemon |
Wet the appetite.
Whet it as well.
fino |
dry
sherry |
or
manzanilla; nothing else
will do |
tinto |
red
wine |
medium
range Spanish, don't break the bank |
tinto
de verano |
summer
red |
red
wine and lemonade, 50/50 - yes 50/50, this is to drink, not to get drunk
on; ice; use cheaper Spanish - Valencia, La Mancha |
sangría |
sangria,
as we say in English |
as
tinto de verano above with
bits of sliced fresh fruit - peaches (classic - soaks up the wine),
also oranges, maybe grapes, try others to taste; maybe squeeze a lemon;
secret ingredients: small glass of coñac
(Spanish brandy) and teaspoon of cinnamon powder per 2 or 3 litres |
agua
de Valencia |
Valencian
water ...with a difference |
cava
(Catalan bubbly) and fresh orange juice, 50/50; add a dash of coñac
for extra effect |
Sites with
recipes in English. There must be more.
Sitios
con recetas en español. ¿Hay más?