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Cooking For Fun
Spanish Main Dishes



Basil Chicken Medley
Courtesy of Iara <>

1 tbl olive oil
3 cloves garlic -- minced
2 whole boneless skinless chicken breasts -- 1" chunks
1 med zucchini -- chunks
2 med tomatoes -- chunks
1 tbl dried basil
2 tbl vinegar
1/4 tsp pepper
cooked rice or pasta

Heat oil in a skillet; saute garlic. Add chicken and cook until no longer pink; remove and
keep warm. Combin zucchini, tomato, basil, and vinegar; toss to coat vegetables well. Add
to skillet and stir-fry about 3-5 minutes. Return chicken to skillet and heat through. Serve
over rice or pasta.

Baked Fish, Spanish Style
Courtesy of Iara <>

2 2/4 pound whole fish (porgy, scup or sheephead)
3 medium tomatoes
1/2 small cucumber, sliced
1 medium onion, finely chopped
3 cloves garlic, minced
1 bay leaf, finely crumbled
2 tablespoons chopped fresh parsley
1 green pepper, seeded, deribbed, -- finely chopped
salt and pepper to taste
2 tablespoons fresh lemon juice
2 tablespoons oil

Put fish in an oiled baking dish. Place slices of tomato and cucumber on the fish. Mix the
rest of the ingredients together and sprinkle on top of the fish. Bake the fish in a
preheated 375*F. oven, for about 30 minutes or until the fish flakes easily when tested
with a fork.

Linguine with Seafood
Courtesy of Iara <>

4 oz. dry Linguine Pasta
3/4 Tbsp. Olive Oil
4 oz. fresh Calamari, cleaned, and bodies sliced into rings
1/2 C. small Shrimp, cooked, peeled, and cut into 1/2 inch pieces
1-2 cloves Garlic, minced
4 Roma tomatoes, peeled, seeded, and diced (1 1/2 Cups)
1 Tbsp. chopped Basil
Salt and Pepper to Taste

Cook Linguine pasta according to instructions on back or side of the box. Strain pasta
reserving the hot water to reheat the pasta later. Cool pasta under cold running water.
Toss cooked pasta with1/4 Tbsp. olive oil, and reserve to the side. Heat the remaining 3/4
Tbsp. of olive oil in pan over medium-high heat. When the oil is hot, add thecalamari and
shrimp and saute for 1 minute or until the calamari is almost cooked. Add garlic, and saute
an additional 20 to 30 seconds. Add tomatoes and basil and season with salt and pepper.
Cook until all ingredients are cooked through. Reheat Pasta in reseved hot water. Strain
pasta and water through a colonder and replace the pasta into an empty pot. Pour 1 to 1
tbsp. of juice from the seafood over the pasta and toss. Spoon pasta into bowl and then
top with seafood mix. Serve immediately.

Garlic Lamb
Courtesy of Iara <>

1 tb Olive oil
1 Shoulder of lamb
20 Cloves garlic, peeled
300 ml Stock
1 tb Tomato puree

This recipe from northern Spain takes only minute of the cook's time but produces melting
lamb in a lush sauce, thick with sweet (and innocuous) cloves of garlic.

In a wide casserole which can be used on top of the stove, heat a tablespoon of olive oil
and brown a shoulder of lamb on both sides. remove the meat and add to the saucepan 20
peeled whole cloves of garlic. Cook gently for a few minutes and sprinkle in a few
tablespoons of flour, stir well, then continuing to stir, add 300 ml stock mixed with a
tablespoon of tomato puree. Return the meat to the casserole, turn it over in the stock
mixture, cover tightly and simmer very gently until the meat is cooked. Turn the meat over
halfway through cooking and check at intervals, adding more stock if the sauce is getting

Courtesy of Iara <>

1 lb "honeycomb" tripe
1/2 c Dry white wine
1 sm Tomato, chopped
1 Pig's foot or veal knuckle, -split in half
2 Sprigs parsley
10 Peppercorns, lightly crushed
2 Cloves, crushed
1 ds Of nutmeg
2 Bay leaves
1/2 ts Dried thyme, or equivalent amount of fresh
1 sm Onion, coarsely chopped
6 Cloves garlic, peeled
2 tb Olive oil
1 sm Onion, finely chopped
1/4 lb Chorizo (or Italian sausage), in 1/4-inch slices
1/4 c Diced cured (unsmoked) ham
1 tb Flour
1 tb Sweet red (Spanish) paprika
1/2 Dried red chili pepper, crumbled (remove seeds if you wish)

Tripe is especially favored in Spain and, in fact, most countries where there is still a strong
Spanish influence. This isn't surprising, because it makes a number of very different, but
extremely tasty dishes. It requires long cooking times (less here because it is almost always
cleaned and partially precooked when you buy it), but it keeps very well for days, in the
refrigerator, and is even better when reheated than when first prepared. Since it's
difficult to buy half a pig's foot or half a veal knuckle, this recipe makes enough for 4 -
6 servings as a main course. Make a full recipe a day or two ahead of time, serve as many
tapas as needed, then enjoy the rest as a main course or snacks. This can be reheated
very nicely in the microwave, by the way.

Rinse the tripe well, then put it into a rather large kettle and add cold water to cover.
Bring to a boil, then drain immediately. Cut the tripe into 1 1/2-inch squares and return it
to the empty kettle. Add 3 cups cold water and the wine, tomato, pig's foot or veal
knuckle, parsley, peppercorns, cloves, nutmeg, bay leaves, thyme, salt to taste, coarsely
chopped onion and the garlic. Cover and simmer over low heat for 4 to 5 hours, until the
tripe is almost tender. Heat the oil in a skillet and saute the finely chopped onion until it is
wilted. Add the chorizo and ham and cook for 5 minutes. Stir in the flour and paprika and
cook 1 minute more. Add 1/2 cup of the liquid from the tripe kettle, a little at a time,
and cook-stir until the mixture thickens. Add this and the chile to the tripe. Cover and
cook 1 - 2 hours more. Remove the cover and continue cooking until the tripe is very
tender. Remove the pig's foot or veal knuckle from the tripe. Remove and discard all skin,
bone and fat. Cut the meat into pieces and stir into the tripe. Serve in warmed bowls or
shallow individual tapa-size dishes. Serve with good crusty bread for sopping up the sauce. To serve 4 - 6 as a main course, or make 12 - 18 tapas.

Paella a la Alicantina
Courtesy of Keri

7 tb Good olive oil
3 md Green peppers, chopped
3 Cloves garlic, peeled and -minced
3 Tomatoes, peeled and chopped
8 Young, tender artichokes, -chopped
1 lb Rice
Sweet (Spanish) paprika
1 Qt. water
1 lb Pork, diced

Heat the oil in a large skillet and fry the peppers lightly and quickly to avoid burning them.
Set them aside. In the same oil, fry the rice. Continue cooking, without stirring, until the
rice is half done, then reduce the heat and cook slowly until finished. This rice should be
cooked, dry and have the grains separate (rather than stuck together). Yield: 6 servings

Stuffed Peppers
Courtesy of Iara <>

3 cups cooked and ground chicken
2 large green peppers, cut in half, cleaned and seeded
1/2 teaspoon salt
1/2 teaspoon black pepper
2 teaspoon bread crumbs
2 tablespoon milk melted butter

Mix chicken with bread crumbs, milk, salt and pepper. Stuff chicken in pepper halves.
Brush tops with melted butter. Cook in 350 oven until tender and brown. Serves: 4

Spanish Fish
A Fish and Potato dish from the Canary Islands
(Viejas con Papas Arrugadas)
Courtesy of Iara <>

1 kg parrot fish
1 kg potatoes
1/2 kg salt
Seasoning: parsley, olive oil, vinegar, chili pepper

La vieja is a very popular white fish in the Canary Islands. Fill a pan with water and bring
it to the boil. Add then fish with a little bit of salt and parsley and cook until it is done.
Take it out of the pan and put it on a plate to be served. Prepare the potatoes at the
same time, wash them well, but do not remove the skin. Put them in another pan and add
water to cover them, together with half a kilo of salt. Cook until the skin is wrinkled (ie,
arrugada). Drain the potatoes and place them on the plate with the fish. A salad dressing
is added individually to suit each taste. Usually a little chili pepper is added as well.

Chicken and Seafood Paella
Courtesy of Iara <>

The whole world has learned to love this paella, made with a mixture of fish, seafood, and
chicken. There as many paella recipes as there are chefs. This prize-winning recipe comes
from a friend in Galicia, who received the top award for her paella in a local contest.The
broths can be made the day before, but must be boiling hot when added to the paella.

2 garlic cloves, minced
8 tablespoons fresh parsley, chopped
1 g saffron strands or 1/2 teaspoon powdered saffron
Coarse salt
1/4 liter (1 cup, 8 ounces) olive oil
50 g (3/4 cup, 6 ounces) cured ham, chopped
100 g (4 ounces) chorizo sausage, sliced
1 kg (2 1/2 pounds) chicken, cut into small pieces (about 14)
1/4 kg (1/2 pound) squid, cut into small pieces
1/4 kg (1/2 pound) halibut, cut into small pieces
1/4 kg (1/2 pound) swordfish, cut into small pieces
1/2 kg (1 pound) small or medium shrimp, shelled
1 medium onion, chopped
2 tomatoes, peeled and chopped
1 green pepper, chopped
1 red pepper, chopped
1/4 kg (1/2 pound) cooked small clams, in their shells
1/2 kg (1 pound) cooked mussels, reserve few shells for decoration
675 g (3 cups, 1 1/2 pounds) short-grain rice
1 lemon
1 liter (4 cups, 1 3/4 pints) hot chicken broth
3/4 liter (3 cups, 24 ounces) hot fish broth
1/2 kg (1 pound) large crayfish
Parsley sprigs and lemon wedges for garnish

In small bowl or mortar, mash garlic, parsley, saffron and salt. Set aside. Heat olive oil in
paella pan with a 15-inch (40 cm) base. Add chopped ham and chorizo. Fry, stirring a few
minutes. Remove to warm platter. Add chicken pieces, sprinkled with salt, and fry over
high heat until golden on all sides. Remove to warm platter. Add squid, halibut and
swordfish. Sprinkle with dash of salt and fry. Remove to warm platter. Add shrimp and
sauté about 3 minutes, or until barely pink. Remove to warm platter. Add chopped onion,
tomato and peppers. Sauté until soft. Return the cooked ham, chorizo, chicken, fish and
shrimp to the paella pan. Add parsley-garlic mixture. Add cooked clams and mussels.
discard any that have not opened. Stir in rice, and juice of 1 lemon. Fry for 2 or 3
minutes. Pour over the hot chicken and fish broth, while stirring. Bring to fast boil.
Decorate with large crayfish around the edge of paella pan. Simmer for 20 minutes,
without stirring. Turn off heat and shake pan lightly to prevent rice from sticking. Cover
with dry towel for 10 minutes. This allows rice to absorb any excess broth. Garnish with
lemon wedges and parsley sprigs before serving.

Stuffed Mushrooms
Courtesy of Iara <>

1/2 pound fresh big mushrooms
1/2 cup chives, finely chopped
1/2 cup sour cream
2 tablespoons butter
ground black pepper

Wash the mushrooms and carefuly remove the stems. Finely chop the stems and fry them
in the butter with the chives and the pepper until they are golden brown. When they reach
this point, add the sour cream and mix well. Stuff the mushrooms and put them in a
greased pyrex dish, separated half inch from each other. Bake for about 20 minutes on a
preheated oven at 350º.

(serves 6)
Another one from Memories of Frieda Furer

1/3 cup of Olive Oil
1 Small Onion, minced
2-3 cloves of garlic, crushed
3-5 tbsp. minced fresh parsley
1 generous pinch of saffron
2 tbsp. of chicken bullion
3 skinless Chicken Breasts, cut in large chunks
2 green peppers, sliced
1 red pepper, sliced
1 tsp. of yellow food coloring (optional -- saffron is very expensive, a pinch of it is all you need for taste but a richer color is desired)
8 oz tomato sauce
1 tsp. sugar
4 cups of rice
7 cups of water
1/2 lb. - 1 lb. shrimp, leave shell on
1 lb. scallops

Saute onion, parsley, and garlic in olive oil until the onion begins to become transparent. Add saffron, chicken bullion, chicken, peppers and sauté until chicken has become white. Add tomato sauce, sugar, food coloring. Stir. Add rice & water and bring to boil. Salt to taste. Boil 5 minutes, stirring occasionally. Add shrimp & scallops, boil an additional 5 minutes, stirring occasionally. Simmer 10 minutes covered, stirring occasionally. If the rice appears to be getting too dry during the last 10 minutes, add more water. If the rice is too wet at the end of the 10 minutes, uncover and evaporate unwanted liquid.

A Galician Recipe for Hake
(Merluza a la gallega)
On Memory of Fania Lewin

1 pound hake
2 tablespoon olive oil
1 large onion
1 1/2 pound potatoes
1 tbsp. flour

Seasoning: salt, garlic, parsley, bay leaf, thyme, and paprika

Use the central part of the fish. Clean it well and cut it into thick slices. Heat the oil in a saucepan. Chop the onion into small pieces and fry; stir continuously until the onion turns golden brown. Then add two cloves of crushed garlic, a tablespoon of chopped parsley and another not very full one of paprika. Cut the potatoes into not very large slices of about 6 mm and mix well, sprinkling the tablespoon of flour over everything. When the potatoes are fried, just enough eater is added to cover them. Then the right amount of salt is added as well as six peppercorns and a clove, both ground, and bay leaf, thyme and parsley. Cook the stew for a quarter of an hour and when the potatoes are done, put them into a clay dish. The slightly salted hake slices are arranged on top of the potatoes. Put the dish into the oven for another ten or twelve minutes. it is served in the clay dish.

Chicken with a Tomato and Pepper Accompaniment
(Pollos al chilindrón)
More from memories of Fania Lewin

2 pounds chicken
4 large tomatoes
4 small green peppers
1 large onion
2 tablespoons oil
1/2 pound fresh ham
1 glass of wine

Seasoning: garlic, chili pepper, salt

The chicken joints are sautéed until they turn golden brown and then put aside. Prepare a fried mixture of tomato, green pepper, onion, chili pepper and plenty of chopped garlic. Put the chicken and the fried mixture together and cook for five minutes. Then add thinly sliced semi-cured ham and cook for another five minutes. With the ham a small glass of white wine may be added.



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