Healthy, easy and delicious flavour….all together in the same plate, “Aubergine Tapas” and “Spanish Tortilla with Spinach”, enjoy…DIRETO DA CULINÁRIA ESPANHOLA, “TAPAS DE BERINJELA” E “TORTILLA DE ESPINAFRE”(cocina ligera), muy sencillo y sano, ” Tapas de Berenjena” e Tortilla de Espinafre”…

Aubergine tapas by katyarichkitchen

serves 4

ingredients

  • 1 large aubergine, thick sliced ( I made 8 tapas)
  • 2 tomatoes, thick sliced
  • 8 small fresh basil leaves
  • 8 sliced of dry-cured Spanish ham
  • tomato purée to brush de aubergine, ( 1//2 tsp for each piece)
  • cheese of your choice, (little square) ( I used blue cheese and low-fat cheese)
  • olive oil
  • salt and fresh ground black pepper

Preheat the oven to 200 ˚ C, 400˚ F.

  1. Brush the olive oil in a roast tin, place the aubergine sliced and brush them with olive oil. Cook 15 minutes, turn over and cook for further 15 minutes or until cooked and light golden.
  2. Remove from the oven, brush each piece with tomato purée, place 1 slice of tomato and 1 basil leave on each aubergine, season to taste, place a small piece of cheese on the top and return to the oven to melt the cheese, 5 minutes more.

Remove from the oven and arrange the sliced ham on the top of each aubergine.

Spanish Tortilla by katyarichkitchen

Spanish Tortilla with Spinach

Ingredients

  • 300 g bag of pre-washed spinach
  • 1 garlic clove, crushed
  • 1/2 onion, sliced
  • 4 – 5 eggs white ( I used the egg white, but if you prefer you can use the yolk also)
  • 1 tsp hot chilli powder
  • 1 tsp vegetable powder
  • parsley, finely chopped
  • olive oil
  • salt and fresh ground black pepper

Pre heat the oven to 200 ˚ C, 400 ˚ F.

  1. Heat 1 tbsp of olive oil in a large fry pan, sauté the onion for 3 minutes, add the garlic and cook for further 2 minutes.
  2. Brush a little bit of olive oil in a small oven proof dish and place the onion and garlic on it.
  3. In the same pan, toss the spinach for few minutes, until wilted, season with chilli, vegetable powder, salt and pepper and mix into the onion and garlic.
  4. Whisk the eggs white, add parsley, season with salt and pepper. Pour over the spinach and bake for 15 minutes or until set

    Aubergine tapas and Spanish tortilla with spinach

    .

 

 

 

………………………………..RECEITA EM PORTUGUÊS………………………………………………………………………………………………………………………………..

TAPAS COM BERINJELA E TORTILHA ESPANHOLA COM ESPINAFRE

Ingredientes para 4 pessoas

  • 1 berinjela grande cortada em rodelas grossas ( eu fiz 8 tapas)
  • 2 tomates cortados em rodelas grossas
  • 8 folhas pequenas de manjericão
  • 8 fatias de presunto curado
  • 8 pedaços pequenos de queijo da sua preferência ( eu usei queijo azul e queijo fresco), com ricota ficará uma delicia.
  • azeite de oliva
  • molho de tomate concentrado, vai utilizar 1/2 colher (café) para cada berinjela
  • sal e pimenta negra em grão moída

Aquecer o forno a 200 ˚C.

  1. Untar uma forma com um pouquinho de azeite, colocar as rodelas de berinjela, pincelar azeite em cada rodela e assar por 15 minutos, virar e assar por 15minutos mais, até estar levemente dourada.
  2. Retirar do forno, pincelar a massa de tomate nas rodelas de berinjela, colocar uma fatia de tomate sobre cada uma, salpimentar, colocar uma follha de manjericão e um pedaço pequeno de queijo, voltar ao forno por mais 5 minutos, ou até o queijo derreter, retirar e colocar uma fatia de presunto enrolada em cima de cada berinjela.

TORTILHA ESPANHOLA COM ESPINAFRE 

Ingredientes

  • 300 g de espinafre fresco e lavado
  • 1 dente de alho amassado
  • 1/2 cebola grande ou uma pequena, cortada em fatias
  • 1 colher de café de pimenta calabresa
  • 4-5 claras de ovo ( se quiser pode utilizar as gemas também)
  • 1 sazon amarelo
  • salsinha
  • azeite de oliva
  • sal e pimenta negra em grão moída

Aquecer o forno a 200 ˚ C.

  1. Aquecer uma colher de azeite em uma frigideira grande ou uma panela grande e refogar a cebola por 3 minutos, adicionar o alho e continuar refogando por mais 2 minutos.
  2. Untar com um pouquinho de azeite uma forma redonda de vidro pequena que possa ir ao forno e colocar a cebola e o alho dentro.
  3. Na mesma panela, colocar as folhas de espinafre e refogar por alguns minutos, até reduzir o tamanho. Temperar com a pimenta calabresa, sazon, sal e pimenta negra e misturar bem com a cebola e o alho.
  4. Bater os ovos com a salsinha, sal e pimenta e colocar sobre o espinafre.
  5. Assar por 15 minutos ou até estar ligeiramente dourado.

………………………………………………RECETA EN ESPAÑOL……………………………………………………………………………………………………………………………………..

Tapas de Berenjena

Ingredientes para 4 personas

  • 8 rodajas gruesas de berenjena
  • 8 rodajas de tomate maduro
  • 8 lonchas de jamón ibérico
  • 8 lonchas pequeñas de quejo ( yo utilice queso azul y queso de Burgos, bajo en grasa)
  • salsa de tomate concentrada para untar
  • 8 hojas pequeñas de albahaca
  • aceite de oliva
  • sal
  • pimienta negra en grano molida

Precalentar el horno a 200 ˚C.

  1. Untar con aceite una bandeja que pueda ir al horno, colocar as rodajas de berinjena, pincelar aceite en las rodajas y hornear por 15 minutos, dar a vuelta e hornear por 15 minutos mas, hasta que se quede ligeramente dorada.
  2. Retirar del horno, pincelar con la salsa de tomate, salpimentar, disponer una hoja de albahaca en las rodajas, una loncha de tomate y el trocito de queso, volver al horno y hornear por otros 5 minutos, disponer el jamón enrollado encima. Servir caliente.

Tortilla de espinacas ( cocina ligera)

Ingredientes

  • 300 g de espinacas frescas limpias
  • 1 diente de ajo
  • 1/2 cebolla en rodajas
  • 1 pizca de pimentón picante
  • 1 cucharadita de caldo granulado vegetal
  • 4-5 claras de huevo
  • aceite de oliva
  • perejil
  • sal y pimienta negra en grano

Precalentar el horno a 200 ˚C.

  1. Calentar una cuchara de aceite en un sartén y pochar la cebolla por 3 minutos, añadir el ajo picadito y rehogar por un par de minutos mas.
  2. Untar con aceite una fuente apta para el horno y colocar la cella y el ajo.
  3. En la misma sartén, rehogar las espinacas por un par de minutos, salpimentar e añadir el caldo granulado y el pimentón picante, mezclar bien y verter sobre las cebollas.
  4. Aparte batir las claras de huevo junto con el perejil, salpimentar y agregar a la preparación anterior.
  5. Hornear po 15 minutos o hasta que esté ligeramente dorado.

Buen provecho!!!!!

 

 

 

 

A very good away to finish the week with a delicious “Mediterranean sea food soup” is one of my favourites. SABOROSA SOPA DA CULINÁRIA MEDITERRÂNEA DE FRUTOS DO MAR

This soup is so easy to make and the plate speaks for itself….mouth watering….

Spanish soup by katyarichkitchen

serves 4

Ingredients

  • 1 tbsp olive oil
  • 1 large carrot, chopped
  • 1 large celery, finely sliced
  • 1/2 red pepper (medium size)
  • 1/2 green pepper (medium size)
  • 2 tsp Spanish paprika
  • 2 tsp hot paprika
  • a pinch of saffron threads
  • 200 ml dry white wine
  • 500 ml light fish stock
  • 2 Hake filets, diced
  • 10 prawns, shelled and deveined
  • 200 g baby calamari our squid, diced
  • 1 tbsp fresh coriander (cilantro), chopped
  • salt
  • fresh ground black pepper
  • lemon wedges to garnish

Method

  1. Heat the olive oil in a large saucepan and add the carrots, celery and peppers and sauté for 10 minutes, or until softened.
  2. Add the paprika and saffron, and cook for further few minutes.
  3. Add the white wine and fish stock, bring the soup to the boil, simmering for 10 minutes.
  4. Add diced fish, shelled prawns and squid and simmer for a further five minutes. Add the coriander (cilantro).
  5. Serve in warmed plates with lemon wedges.

deliciosa Sopa Espanhola – katyarichkitchen

INGREDIENTES PARA 4 PESSOAS

  • 1 colher de azeite de oliva
  • 1 cenoura grande, picada
  • 1 aipo grande, cortado em cubos
  • 1/2 pimentão vermelho em cubos
  • 1/2 pimentão verde em cubos
  • 1 colher de sobremesa de paprika Espanhola (pimenta vermelha doce em pó)
  • 2 colheres de café de paprika picante ou pimenta cayena em pó
  • i colher de sobremesa (rasa) de açafrão
  • 200 ml de vinho branco seco
  • 500 ml de caldo de peixe suave
  • 2 files de merluza, em cubos
  • 200 g de lula, em cubos
  • 10 camarões grandes, limpos e sem a casca
  • 2 colheres de coentro fresco, bem picado
  • sal e pimenta negra fresca moída
  • 1 limão cortado em quatro para servir.

COMO PREPARAR

  1. Aquecer o azeite em uma panela grande, colocar a cenoura, os pimentões, o aipo e refogar por 10 minutes.
  2. Adicionar a paprika Espanhola e a pimenta cayena e o açafrão e continuar refogando por mais 2 minutos.
  3. Colocar o vinho branco e o caldo de peixe po 10 minutos mais ou menos, até levantar fervura.
  4. Adicionar o peixe, a lula, os camarões e refogar por mais 5 minutos , temperar com sal e pimenta, colocar o cilantro.
  5. Servir em pratos preaquecidos acompanhado com limão.

Buen provecho!!!!!!

The region of Valencia is known for its many rice dishes, like Paella and also Arroz al Horno (Oven-Baked Rice)…

This also traditional dish is very similar to the famous paella, one of the differences is that it can be made with different types of sausage  never with seafood and it’s baked in the oven.

It’s not to difficult to make, and the rice is so tasted and full of flavour……It makes a perfect meal for the whole family.

Oven-Baked Rice – Arroz al Horno

Oven-Baked Rice by katyarichkitchen.com

Serves 6

Ingredients

  • 200 g pancetta, diced
  • 2 blood sausage (optional) or black pudding sausage ( morcilla)
  • 500 g pork ribs, cut in small cubes
  • 400 g lean pork, cut in small cubes
  • 2 Spanish chorizo, cut in a half (optional) – any other sausage can be used
  • 1 medium onion, chopped
  • 2 garlic cloves, crushed
  • 3-4 ripest tomatoes
  • 200 g butter beans ( or potatoes, diced)
  • 200 g runner beans
  • 300 g  Spanish short grain rice (or medium grain rice)
  • 1 level tsp saffron
  • 1 tsp sweet red paprika
  • 900 ml water or stock
  • 3 tbsp olive oil
  • lemon edges

Preheat the oven the oven Gas 7, 425 ˚F, 220˚C, 15 minutes before cooking.

  1. Heat 1 tbsp of olive oil in, large frying pan and fry the pancetta until browned and transfer the meat to a paella pan or large ceramic dish or other large flat dish or casserole that can be used on stove top and in the oven.
  2. Add the pork ribs, fry until browned and transfer to a paella pan.
  3. Add 1 tbsp fo olive oil to the frying pan and fry the lean pork until browned and transfer to a paella pan.
  4. Add the reminded oil and fry the Spanish chorizo for 2 minutes, transfer to the paella pan, add the morcilla (blood sausage) and fry for more 2 minutes and set aside.
  5. Cut the tomatoes in a half across the width ( not stem to bottom). Great the meat side of the tomato using a coarse vegetable greater over a bowl, great close to the skin as possible ( do not great skin). Discard the tomato skin.
  6. Heat the paella pan, add the tomato pulp to the meat and fry for 2 minutes, add the chopped onions and garlic and fry for more few minutes.
  7. Add the rice, saffron and sweet paprika and cook for further 3 minutes.
  8. Pour the water or stock, add the butter beans, season to taste and carefully transfer the pan to the oven and cook uncovered for about 50 minutes or until the liquid is completely drain out.
  9. About 30 minutes before the cook is done, add the runner bean to the pan.
  10. Just before serving, add the blood sausage to the pan and serve the rice with lemon edges.

    Spanish Oven-Baked Rice by katyarichkitchen.com

Noodles in Spanish stile – Catalan Fideuá

katyarichkitchen.com

Serves 4

ingredients

  • 400 g squid, cut in small cubes
  • 400 g fine noodles
  • 4 large shell-on shrimp
  • 3 garlic cloves, crushed
  • 3 tomatoes, grated
  • extra virgin olive oil
  • salt and fresh ground black pepper
  • lemon wedges to garnish

To make the fish stock

  • 600 g ( fish head, skin, bones, etc.)
  • 2 bay leaves
  • 1 onion in quarters
  • 5 fresh black pepper corn
  • 1 celery stick
  • 1 1/2 of cold water
  • salt
  1. To prepare the stock, put the fish head, skin and bones in a large saucepan add the onion, bay leaves, pepper and salt, cover with water and simmer gently in the covered pan for 30 minutes. Strain the liquid and reserve.
To make the garlic mayonnaise (alioli)
  • 1 egg
  • 2 garlic cloves cut in a half and remove their hearts
  • juice of half lemon
  • light olive oil
  • salt
  1. Put the egg into a blender or food processor bowl. Blend or process for about 15 seconds. Leave the machine running and very slowly add the olive oil, a drop time at first, then slightly faster.
  2. Continue to process until the mayonnaise is thick and creamy.
  3. Add the lemon juice, garlic cloves, seasoning and process for 1 minute longer.

To make the noodles

  1. Preheat the oven to gas 6, 400 ˚F, 200 ˚C.
  2. Heat 1 tbsp of olive oil in a paella pan or a skillet grill pan and fry the 3 crushed garlic cloves until slightly brown. Remove from the pan and set aside.
  3. Add the squid, cut in small cubes and fry for 4 minutes, remove from the pan and set aside.
  4. Place 1 more tbsp of olive oil to the pan and toast the noodles for about 10 minutes, stirring constantly, until they have turned uniform tasty brown.
  5. Add the grated tomatoes to the pan, continue fry for more 5 minutes. Combine 1/4 litre of the stock, return the squid and garlic to the pan, seasoning and transfer the dish to the oven, adding the additional liquid slowly as needed, stirring occasionally until the noodles turn to a crusty top, for about 45 minutes.
  6. Meanwhile, heat 1 tbsp of olive oil in a frying pan and fry the shrimp until they change to a  light pink colour, seasoning and decorate with the whole shrimp.
  7. Once the noodles are crusty top, let them rest for 5 minutes before serving, garnish with lemon wedges and garlic mayonnaise.

    katyarichkitchen.com

Buen provecho!!!!!