FRENCH TOASTS "TORRIJAS"

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The most typical Easter dessert. Be carefull no one is arround while you are cooking  "torrijas" because it is possible they will eat them before you reach the table...

(for 4 people):


- Bread (french type, better from yesterday)
- Half a litre of Milk
- Sugar
- Cinnamon stick
- Cinnamon powder
- 1 Egg
- Sunflower oil

- Cut 8 slices of bread (approx. 15 mm thick)

-  Boil the milk with two tablespoons of sugar and 1 stick of cinnamon. Once it starts to boil, remove from heat and allow it to cool.
-  Beat an egg and put it in a bowl
- Prepare a mixture with cinnamon and sugar (two parts of sugar to 1 part of cinnamon).  

First.  Place the slices of bread in a large bowl.

Second. Add the warm milk (that we had cooked) without fully covering the slices of bread. Wait about 15 minutes. They have to be soaked but whole.  Normally, with that time all milk should have been absorbed.

Third. Put the sunflower oil in a pan and heat. There must be approx 1cm of oil covering the pan..

Fouth.  Batter each toast in the beaten egg and fry (both sides) until the colour looks golden Brown (but not burnt).

Fifth.  Take each toast out to a plate covered with paper towel (that will absorb the excess of oil).

Sixth.  Batter each toast in the mixture of sugar and cinnamon that we had prepared.  

And this should be the result! Bon appetit!!

Regards,

Allende

Note:

- In the spanish bakeries, very often, it is sold special bread for "torrijas" but we prefer to use day-old bread.

MUSSELS WITH GARLIC

Para ver esta receta en castellano, pulse aquí: LAS RECETAS DE ANGELINES

This is a totally personal recipe or, if you prefer so, "fully invented" as to the manner of preparation. I have seen other recipes, out there, about "mussels with garlic" but they are quite different. We really love this... What about you?.

(for 4 people):


- 500 gr. of fresh Mussels
- 2 cloves of Garlic
- Olive oil
- Parsley

- Clean the mussels by taking away, as far as possible, the foreign elements of the shelss (algae, ...). Open the mussels (by cooking them to steam) but adding some more wáter because the resulting broth, after we strain it, is to be used. Keep the broth warm.

- Peel and slice the garlic.

First.  In the same pan which we have used to open the mussels (once all water is removed), add the olive oil and the garlic. Saute for about 4 minutes, stirring carefully (so the Shell mussel is not released) with a wooden spoon.  .

Second. Add the broth (the water booked from opening the mussels). The amount of water depends on your choice. Cook for another 3 minutes.

Third. Serve hot. Notice that we have left the two mussel shells because it seems to me that the presentation is prettier.

You will see! It is starting to eat and not to stop!. 

Regards,

Esteban

MUSSELS IN TOMATO SAUCE (SPICY)

Para ver esta receta en castellano, pulse aquí: LAS RECETAS DE ANGELINES

We introduce you today to a really easy and nice dish, that will make a good impression on your guests. 

(for 8 people):


- 1 Kg. of fresh mussels
- Tomate sauce
- 1 onion
- 1 clove of garlic
- 1 dried chilli
- white wine
- Olive Oil
- Salt

- Clean the mussels, taking out the dirt outside like algi. Open them in a pot with a bit of water. When the water starts boiling place them, not all at the same time, and take them out when they open. If they don´t open, it means that they are not good ones. Reserve this liquid (previously drained), because we are going to use it for the sauce. For each mussel take one side of the shell out.

First.  Place 3 tablespoons of Oilve oil and when it´s hot add the finely chopped onion, the clove of garlic and the chilli. The onion hast to feel soft, it´s not necessary to be gold.

Second. Remove the chilli, but keep it. 

Third.  Crush the onion and garlic with a blender (or ricer).

Fourth.  Place the mussels "face up" in a big pot, preferably with a big diameter (looks nicer). Spread the mixture that we blended before on top of the mussels. Add the chilli and a bit of white wine. Let it cooks for three minutes.

Fifth.  Add the broth that we made at the preparation, and tablespoons of tomato sauce (depens how you like it you could add more tablespoons, but i prefer it light red). Let it cook for 7 minutes, on medium heat. Move a bit the pot to distribute the mixture.

And that´s it!!! Now, you also can think it´s really easy to prepare!! 
Let´s try it!

Cheers,

Esteban

Note:
If you also want the sauce a bit darker, you could add the meat of a dried capsicum. You could buy the meat already in a jar, or take the heat of the capsicum and place it in warm water for 10 min. Then with a knife you could take the meat out. 

CLAMS IN GREEN SAUCE

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"Luxury" but not particularly expensive dish. It is prepared in 10 minutes and, placed in the center of the table, it is sure success. 

(for 2 people):


- 300 grs. of Clams (better if they are medium of large size)  
- 2 cloves of Garlic
- Flour
- White wine
- Parsley
- Olive oil
- Water
- Salt

- Wash the clams in salted water, rinse and dry.

- Peel and slice the garlic.

First.  Put olive oil in a pan and heat.  When hot, add the garlic and let Brown (please be carefull it is not burned because can five a bitter taste to the sauce). 

Second. Add a tablespoon of flour and stir with a wooden spoon untill disolved (if necessary lower slightly during the process).

Third. Add the clams and cover the pan. No set very high heat so that the shells of the clams do not burn. Wait untill the clams are open.

Fourth.  Once the clams are open, add a Little (aprox. one tablespoon) of White wine and let it reduce for 1 minute.

Quinto.  Add the water and the parsley. Move the pan ocassionally so the sauce fattening. If the sauce is too light you could add a teaspoong of flour (previously disolved in a glass of cold water) and let it cook a little longer.  3 or 4 minutes will be enough.

And the dish should look like:  

Bon appetit!

Regards,

Esteban

Remark:
If, in addition of the water, you add a copuple of tablespoon of tomato sauce, you will have "clams to sayilor style".  

RICE WITH CLAMS

Para ver esta receta en castellano, pulse aquí: LAS RECETAS DE ANGELINES

I have tried to find a translation of the word "chirlas", that is a shellfish very often used in Spain, without success.  Do not worry, for this purpose you can used "clams". You will see that this recipe is practically the same that for "Rice with mussels" but, curiously, the flavour is completely different.

(for 3 people):

- 3 small cups (100 ml cup aprox.) Rice
- 400 gr. of fresh clams
- 2 cloves Garlic
- 1/2 cub of meat (or better fish) stock
- Olive oil
- White wine
- Parsley
- Salt





For avoidance of doubt, the cup size would be this:  

- Open the clams by cooking them by steam process but, instead of water, put small quantity of olive oil.  In this occasion we have used the clams that we had previosuly frozen.

- Peel and slice the garlic.

First.  Using a sauce pan, place the garlic in olive oil, till its color looks golden-brown (nope, it mustn`t be burned). If, by mistake, they burn a little longer than expected, you must remove and fry the rice without it (later, during cooking, all you add again). 

Second. Add the rice and fry it lightly (with the garlic) for 1 minute.  Stir, with a wooden spoon, to prevent sticking.

Third. Add half a glass of white wine and let it to reduce (1 minute will be enough time).

Fourth. Add 6 small cups of hot water, the cube of meat, the salt and the parsley. Cook it, on "high heat", for aprox. 10 minutes. It is possible that you have to add more water. You can add liquid untill 5 minutes before the end of cooking . Taste and correct for salt, if necessary.

Fifth.  Add the clams by "nailing" in the rice (they mustn´t be just above of rice), low the heat slightly (but do not let it stop boiling) and keep it for another 8 minutes. Do not forget that this is not a paella dish so the rice should be "very slightly soggy." Then, when you serve the liquid will desappear on the plate. This is the aspect it will have on the pan while cooking ... 

and this is the point at the end of cooking ...

In the course would look like ....

And it's over!  Very easy and tasty!.

Regards,

Esteban

RICE WITH MUSSELS

Para ver esta receta en castellano, pulse aquí: LAS RECETAS DE ANGELINES

"Rice with mussels" or, if you prefer so, "Mussels with rice". Another dish, typical, of sailors and fishermen. At home, we cook it very often because we like a lot and is much easier to prepare tan "paella".

(for 4 people):

- 4 small cups (100 ml cup aprox.) of Rice
- 500 gr. of fresh Mussels
- 2 cloves Garlic
- Olive oil
- White wine
- Parsley
- Salt

For avoidance of doubt, the cup size would be this:  

- Clean, carefully, the mussels by taking away the foreign elements of the shells (algae,...). Open the mussels by cooking them in water (by steam process). Add a few more water that usually because the resulting broth will be used, after passed through a sive, for cooking the rice. Remove one of each mussel shells.
- Peel and slice the garlic.

First.  Using a sauce pan, saute garlic, in olive oil, till its color looks golden-brown (nope, it mustn`t be burned). 

Second. Add the rice and saute it (with the garlic) for 1 minute.  Stir, with a wooden spoon, to prevent sticking.

Third. Add half a glass of white wine and let it to reduce (2 or 3 minutes will be enough time).

Fourth. Add 8 small cups of the broth that we have made on the preparation (from cooking the mussels) and the parsley. If required more water, fill it with hot water. Cook it, on "high heat", for aprox. 10 minutes. It is posible you need to add more broth or water. You can add liquid untill 5 minutes before the end of cooking . Taste and correct for salt, if necessary.

Fifth.  Add the mussels by "nailing" in the rice (they mustn´t be just above of rice), low the heat slightly (but do not let stop boiling) and keep another 8 minutes.  

And there is no more to do!  Just enjoy the food!.

Regards,

Esteban

RICE WITH CHICKEN AND SHELLFISH (PAELLA)

Para ver esta receta en castellano, pulse aquí: LAS RECETAS DE ANGELINES

Today we are going to cook a rice dish that you could call paella, even though it is not the typical one. It is an easy and filling lunch if you have lot of people visiting. 

(for 8 people):


- 8 small cups (each cup 100 ml aprox.) of rice.
- 500 grs. of fresh mussels 
- 500 grs. of clams
- 6 chicken wings
- 8 pieces of chorizo
- 1 squid, aprox. 300 grs. (also you could use "rings of calamari")
- 300 grs. of small shrimps
- 1 clove garlic
- 1 head of fish (hake, goosefish,...)
- 3 eggs
- Tomato sauce
- 1 cub of meat stock
- Olive Oil
- food colouring (like Saffron).
- Salt

For avoidance of doubt, the cup size would be this:  

- Clean the mussels, taking out the dirt outside like algi. Open them in a pot with a bit of water. When the water starts boiling place them, not all at the same time, and take them out when they open. If they don´t open, it means that they are not good ones. Reserve this liquid (previously drained), because adding a bit of water to it we are going to have a stock to cook the rice with. For each mussle take one side of the shell out.
- Clean the squid and cut it in rings.
- Open the clams (with a bit of water, like with the mussels and reserve the liquid for the rice too).
- Make a broth with the head of the fish. Drain also this stock, that we will use for the rice as well.
- Mix all the stock that we prepared with the cube of meat stock in a pot and keep it warm.
- Boil water just in case the stock is not enough and we should add some extra liquid. 
- Boiled 3 eggs, peal and chop them finely.

First.  Use a paellera, the typical pans for paella (see the next photo), if you don´t have one, use a big flat pan. 

Second. With olive oil fry the chicken wings until they look like gold. Take them out, but the oil should stay.

Third. Fry the squid´s rings until they feel soft (about 7 or 8 minutes).

Fourth. Add to the squid, the shrimps and cook them for 2 minutes. Move them to avoid them sticking on the bottom.

Fifth.  Add the clams, the chorizo, the garlic and the chicken. Move them a bit to mix all. See the photo below.

Sixth.  Place the rice to the mixture, move for a bit.

Seventh.  Add the colouring and move to share it all over the food.

Eighth. Add the broth that we have prepared until the border of the pan, if it´s not enough we should add some boiling water. Should be like 16-17 cups from the ones that we used for measuring the rice. 

Ninth.  Try the stock and add salt to taste.

Tenth.  Add the mussels.

Eleventh.  Add a tablespoon of tomato sauce.

Twelfth.  Let it boil for 10 min and then to medium heat (but should still boiling) for another 9 or 10 minutes. If you realise that it starts to get dry you could add more liquid, until 5 minutes before finishing the cooking.

Thirteenth.  Take the pan off the heat and cover it with a clean tea towel (it is still cooking with it owns steam). Keep that for 3 minutes.

Fourteenth.  Decorate the paella with the egg. Serve quick so the rice doesn´t cook too much. 

Enjoy it..........

Cheers,

Esteban

Note:
-Don´t be afraid to experiment with other seefood and meat. 
-If you can´t find fish to make the stock, you may find bricks with fish broth already prepared.