Spanish cuisine is known worldwide for the variety and exquisiteness of its dishes. The thing is that the Mediterranean diet, together with the long culinary tradition of our kitchens, turns any of the Spanish recipes into an authentic delicacy. No matter what or who you are cooking for, or what the situation is. In Spanish cuisine you will always find gastronomic proposals that will be a success for any occasion. A family dinner, a meal with friends, an informal aperitif or a gourmet marathon. There will always be a Spanish cuisine menu that will delight even the most demanding palates.
At Sazón The Folk Cook we are aware of it! And that’s why we have brought a few Spanish recipes from our local cooks, especially for you to enjoy an authentic gourmet evening that you and your diners will hardly forget! But of course, if you are more a foodie than a good cook, you just need to join our Sazón community and enjoy our fabulous local cooks’ delicacies.
Spanish recipes for a gourmet experience
1. Tepid asparagus cream with cockles
One of our favourite Spanish recipes, this cream is perfect as a starter for a summer evening. It can be eaten cold or tepid, whichever you prefer. And it’s as light as it is tasty.
Ingredients
- Vegetable stock
- Canned white asparagus
- Canned cockles in brine
- Olive oil
- Salt
- Turmeric
- Parsley
- Lemon
Method
The first thing to do is to prepare a good vegetable stock. You can use whatever vegetables you like, although our cook, Cheli, usually uses onion, carrot, leek, tomato, spinach, parsley and celery. Once cold, put the asparagus in the blender with a little stock, a splash of lemon juice, olive oil and salt. You can thicken the cream with mayonnaise or as Cheli does. But she will tell you that once you try her delicious dish.
Then, you only have to drain the cockles and serve them with the cream. Garnish with a little olive oil, a squeeze of lemon, ground pepper and some parsley leaves.
2. Chicken and vegetables paella
Paella, one of the most typical Spanish recipes but also, one with more different versions, all of them simply delicious. We usually eat this dish for lunch, but this chicken and vegetable paella can be a good option for early and leisurely dinners, a real treat for foodies. Well, we bring you the recipe so you can start preparing it, but keep in mind that Liti, one of our local cooks, has kept a secret ingredient plus her special touch!
Ingredients
- A paella pan;)
- Bomba rice
- Boneless chicken
- Green beans
- Red pepper
- Garlic
- Saffron
- Olive oil
- Water
- Salt
Method
Cut the beans into pieces after removing the ends. Chop the garlic, and cut the pepper into strips. Buy the chicken already cut up and unboned and in small dices, add salt (and pepper if you like) and fry it in the olive oil. Then add the beans and the pepper and stir-fry for a few minutes as well.
Now add the rice, bearing in mind that one cup of coffee is a normal portion for one person, and that you will have to add exactly twice as many cups of water afterwards. Saute the rice for a few minutes and then add some saffron strands to the oil. You should add the water immediately so that the saffron does not burn. Add a little salt (remember that the chicken was already salted) and cook for 25 minutes from boiling. Then turn off the heat and let the rice settle for five minutes. If you can resist!
3. Roast Suckling Lamb with baked potatoes
Let’s go now to the meat, roasted suckling lamb, one of the most delicious Spanish recipes that you can also try in one of our Sazón cooks’ houses. Please note that this is a generous dish, so we suggest that you enjoy it as a main course with a good red wine, after a small starter, and followed by a delicious dessert. It will be the perfect menu. Marta’s menu proposal, one of our local cooks in Madrid, is also irresistible! Here is her recipe for the lamb! You’ll love it!
Ingredients
- Tender lamb shoulder
- Water
- White wine
- Black pepper
- Vinegar
- Garlic
- Parsley
- Rosemary
- Potatoes
- Salt
If you have time, we advise you to put the dressed lamb in the oven tray in the fridge at least the night before. This will allow the meat to absorb the dressing better. To do this, season with salt and pepper, pour a dash of olive oil, a dash of vinegar, add half a glass of white wine, a sprig of rosemary, parsley and chopped garlic. If you like, you can also add oregano and thyme; it’s up to you.
The next day, take the meat out of the fridge and leave it to temper. Peel the potatoes and cut them into thick slices. Place them under the meat in the tray. Do not salt them, as they will absorb all the salt from the meat. Add a glass of water and preheat the oven to about 200º. Bake the meat for about 45 minutes on each side (depending on the thickness of the meat and the power of the oven). Make sure the tray does not dry out. You may need to correct the salt when turning the lamb. At the end, you can grill it for a few minutes to give it a crunchy touch.
4. Catalan custard
In our selection of delicious Spanish recipes we could not forget one of our most typical desserts: the Catalan custard or Crema Catalana. If you wish to try the best, do not miss Edu’s family recipe for this sweet delicacy. Our local cook will offer you a special menu and to top it all off, the best crema catalana you’ve ever tasted. Meanwhile, you can try to improve your cooking skills with this typical Spanish recipe.
Ingredients
- 1/2 litre of whole milk
- 4 egg yolks
- 50g sugar
- 10g cornflour
- Lemon peel
- Cinnamon
Method
Heat the milk with the lemon rind and cinnamon (in a stick). In another bowl, mix the previously beaten egg yolks with the flour, the cornflour and the sugar, and mix well. When the milk starts to boil, pour the mixture into the milk and lower the heat, stirring constantly so that the flour melts and there are no lumps. When it boils again, turn off the heat and serve in small casseroles.
Let it cool and sprinkle a little sugar on top. You can caramelise the sugar with a kitchen blowtorch. Put the casseroles in the fridge and serve it cool. Lovely!
