Easter Sunday

My cousins, Corey, Nina and Lucy love Paella. This recipe is from The Food and Wines of Spain by Penelope Casas.


TAPA

CLAMS IN SPICY TOMATO SAUCE

Serves 4-6.

Clams in Spicy Tomato Sauce

1                        Onion
2 clove              Garlic, minced
2 tablespoons    Olive oil
2                        Tomatoes, peeled and chopped
1 tablespoon      Tomato paste
1 teaspoon         Paprika
1/2 cup              Dry white wine
                          Salt
                          Ground pepper
2 tablespoon      Minced parsley
1 teaspoon         Dried red pepper
18                      Small clams

1. In a shallow casserole, preferably Spanish earthenware, saute the onion and garlic in the oil the onion is wilted.  Add the tomatoes, tomato paste, paprika, wine, salt, pepper, parsley and red pepper. Cover and cook 10 minutes. Add the clams, cover tightly, and cook over a high flame until the clams open. Serve in the same dis

POTATO AND VEGETABLE SALAD

Start preparation 24 hour in advance.

Serves 6-8.

Potato and Vegetable Salad

4 medium              Potatoes, red waxy, boiled, peeled and diced
1/4 cup                  Cooked carrots, diced
1/4 cup                  Cooked peas
2 tablespoons        Olive oil
1 tablespoons        Vinegar
                              Salt
                              Freshly ground pepper
Pinch                     Sugar
3/4 cup                  Homemade mayonnaise
1 clove                  Garlic, crushed
                             Pimiento strips for garnish

1. Gently mix together the potatoes, carrots and peas. In a small bowl, mix the oil, vinegar, salt, pepper and sugar. Fold into the potato mixture with a rubber spatula and let over night.
2. Mix together the mayonnaise and garlic and fold into the potatoes. Refrigerate until ready to use, then leave at room temperature for a while a while before serving. Decorate with pimiento strips.

MAYONNAISE

There is absolutely no excuse for making homemade mayonnaise.

Makes about 1-1/2 cups.

1                       Whole egg
1                       Egg yolk
1/2 teaspoon     Dijon-style mustard
1 teaspoon        Salt
2 tablespoon     Lemon juice
1 cup                Olive oil

1. Place in the bowl of a processor the whole egg, egg yolk, mustard, salt and lemon juice. Blend a few seconds. With the motor running, very gradually pour in the oil and continue until thickened and silky.

PIMIENTO

1                      Whole red pepper

1. Hot on. No pot. Put on black pepper. Turn on.
2. Bag.

CHORIZO WITH WINE AND PIMIENTOS

Serves 6.

Chorizo with Wine and Pimientos

1 pound             Chorizo sausage, in 1/4-inch slices

4 tablespoons     Dry red wine

2 medium           Pimientos

2 tablespoons     Chopped parsley
2 cloves              Garlic, minced

1. Place the chorizo slices in a large skillet and saute until lightly browned.
2. Deglaze the pan with the wine, then add the pimiento, parsley and garlic about 20 minute. 
3. Serving

HOME OF PAELLA

The cookbook has many, many different recipe for paella.

PORK, SAUSAGE, CHICKEN AND SEAFOOD PAELLA

Paella-Unfinished

8 tablespoons         Olive oil
2 to 2-1/2 pound    Chicken, whole
1/2 pound              Chorizo, sweet, cup in 1/4 inch slices

1                            Onion, finely chopped

1                            Red bell pepper, finely chopped

6 cloves                 Garlic, minced
2 tablespoons         Minced parsley
1/2 teaspoon          Crumbled thread saffron, 1/4 cup in water

28 oz.                    San Marzano tomato, chopped

3 teaspoons           Paprika, Spanish smoked

                              Kosher salt
1/2 pound              Boneless pork loin, cut in 1/2 inch cubes
1 pound                 Squid, cleaned, cut in 1/2 inch rings and tentacles halved
1 pound                 Flounder, other firm-fleshed fish and cut 1/2 inch cubes
3 cups                   Arborio rice
5 cups                   Chicken broth
2 dozen                 Mussels, cleansed
1/2 cup                  Frozen or fresh peas
                              Lemon wedges

1. Cut the chicken wings in 2 parts, discarding the tip. Cut the backbone off the twice. Set off back. Cut the rest of the chicken into quarters; then with kitchen shears cut into 1-1/2 inch pieces.
2. Heat 6 tablespoons of the oil in a paella pan measuring 17-18 inches at its widest point, over 2 burners if necessary. Cook the chicken, on heat. Remove.
3. Add to chorizo, onion and red bell pepper, on medium. Cook 5 minute.
4. Add to garlic, parsley and saffron. Cook 2 minute.
5. Add to tomato, paprika and salt. Cook 3 minute. 
6. Add to rice. Cook 3 minute.
7. Add to pork, squid and flounders. Add rice. Add to chicken. Cook 15 minute.
8. Add to mussels and pea. Cook 10 minute.
9. Take off heat. Garnish with lemon wedges. Enjoy

Paella-Finished

CHICKEN BROTH

8 cups                    Water
1 pound                  Chicken parts; wing, backbone and intestines
1                             Carrot, peeled and
1                             Bay leaf
2 teaspoons             Thyme leaves
1                              Onion, peeled and
                                Salt to taste
                                Several sprigs parsley
1                              Leek, well washed and
12                            Peppercorns
1                              Celery stalk and

1. Combine all the ingredients in a large pot and bring to a boil. Skim off the surface scum and fat, cover and simmer about 1-1/2 to 2 hours.
2.  Scoop out the solid ingredients in the garbage. 
3. Use now or put in refrigerator. 

DRINK


SANGRIA

Start preparation 24 hours in advance.

Sangria

1 bottle                Dry, full-bodied red wine. I use a Rioja.
2 tablespoons      Orange val juice
3 tablespoons      Orange liqueur. I use a Caravella, imported from Italy.
1 tablespoon        Sugar
1/2 weg               Orange, apple and peach
1 cup                   Sparking water. I use a S. Pellecrino.

1. Mix together in a large pitcher all ingredients except the sparkling water. Cover and refrigerate overnight.
2. Add the sparkling water and ice cubes. Serve very cold in balloon-shaped wineglasses.

WHITE WINE SANGIA

Start preparation 24 hours in advance.

White Sangria

1 bottle                Dry white wine. I use a Rioja, white wine.

3 tablespoons      Orange liqueur. I use a Caravella, imported from Italy.

2 tablespoon        Sugar

1/2 weg               Orange, lemon, peach wedges

1 cup                   Sparking water. I use a S. Pellecrino.

1. Mix together in a large pitcher all ingredients except the sparkling water. Cover and refrigerate overnight.
2. Add the sparkling water and ice cubes. Serve very cold in balloon-shaped wineglasses.

I USE ONLY MY LEFT HAND!!!