spanish cuisine 🥘

paella

a comforting rice dish with saffron, protein, and veggies.

empanadas

a pastry turnover filled with savory ingredients, usually baked or fried.

churro

a textured, fried dough dessert, known for its simplicity and deliciousness.

ingredient list:
- 1/4 cup extra virgin olive oil
- 1 onion, diced
- 1 bell pepper, diced
- 4 cloves garlic
- 3 roma tomatoes, finely diced
- 1 bay leaf
- 1 tsp paprika
- 1 pinch saffron threads
- salt and pepper
- 1/4 cup white wine
- 4 boneless, skinless chicken thighs, diced
- 1/4 cup fresh parsley, divided
- 2 cups spanish rice
- 5 cups chicken broth
- 1/2 cup frozen peas
- 1/2 lb mussels, beards off
- 8 oz calamari rings
- lemons, to garnish

recipe:

1. add olive oil into a skillet over med heat. add the onion, bell peppers, and garlic, cooking until onion is translucent. add the tomato, bay leaf, paprika, saffron, salt, and pepper. stir and cook for 5 mins. add the white wine, cooking for another 10 mins. adjust seasoning if needed.

2. add the chicken pieces, 2 tbsp of the parsley, and rice to the pot. cook for 1 min.

3. pour the broth slowly all around the pan, jiggling the plan to get the rice into an even layer (don't stir the mixture from this point on).

4. bring mixture to a boil. reduce heat to med-low. gently shake the pan back and forth once or twice when coming.

5. cook uncovered for 15-18 mins. nestle the shrimp, mussels, and calamari into the mixture. sprinkle peas on top. continue to cook for 5 more mins. watch for the liquid to be absorbed, the rice at the top almost tender.

6. remove pan from heat, covering with a lid or foil. place a kitchen towel over the lid, and let rest for 10 mins.

7. garnish with the lemon slices and remaining parsley. serve warm.

enjoy!

ingredient list:

dough:
- 1/2 cup extra virgin olive oil
- 1/2 cup warm water
- 1/2 tsp salt
- 3 cups all-purpose flour

filling:
- 2 tbsp extra virgin olive oil
- 1/2 onion, diced
- 1 red bell pepper, diced
- 1 bay leaf
- 1/2 lb ground beef
- 3/4 tsp salt
- black pepper
- 1 tsp sweet paprika
- 2 med tomatoes, diced
- 1 garlic clove, minced
- 2 tbsp parsley, minced
- 1 hard boiled egg, diced
- 1/4 cup pitted green olives, chopped

egg wash:
- 1 egg
- 1 tbsp water

recipe:

dough:
1. in a large bowl, whisk the olive oil, water, and salt together. gradually add in the flour, 1 cup at a time. stir in between each addition. ensuring the flour is almost fully mixed in.

2. the mixture should seem clumpy at this point. scrape the dough onto a clean surface, and knead until the dough comes together. the dough should be relatively smooth after 2 mins, not sticking to your hands.

3. transfer the dough back into the bowl, cover, and set aside while preparing the filling.

filling:
4. in a pan over med heat, add the olive oil. once heated, add the onion, bell pepper, and bay leaf. cook for 6 to 7 mins, stirring occasionally until softened, and the veggies carmelize.

5. add the ground beef, salt, black pepper, and sweet paprika. cook for 4 mins, breaking up the beef until it browns.

6. add the tomatoes, scraping the bottom of the pan to loosen the flavorful browned bits. reduce heat to low, cooking for 8-10mins, until the liquid evaporates.

7. add the garlic and parsley, cooking for 1 min until fragrant. remove the pan from heat, stirring in the hard-boiled egg and olives. set aside until cool enough to handle.

assembly:
8. arrange oven racks so that they're upper and lower thirds of the oven. preheat to 400°F (200°). line two baking sheets with parchment paper.

9. divide dough into 16 equal pieces, rolling each into a sphere.

10. use palms to press each dough ball into a 5in circles. add 2 tbsp of filling to the center of the dough.

11. fold the dough over the filling, gently sealing the edges with your fingers. use fingers to form the crimp by twisting and folding the edges together (or use a fork, pressig and sealing the edges).

bake:
12. arrange the empanadas on the lined baking sheets, placing 8 on each one. in a small bowl, whisk the egg wash together. brush the mixture over each empanada.

13. bake for 20 mins, or until the empanadas are golden brown. rotate the pans and switch shelves halfway through. serve warm.

enjoy!

ingredient list:
- 1 cup all-purpose flour
- 1/2 cup whole milk
- 1/2 cup water
- 1 pinch salt
- 1 egg white
- sugar, to coat - oil, to frying

hot chocolate (optional):
- 2 cups whole milk
- 1 tbsp cornstarch
- 6 oz bittersweet dark chocolate, grated
- 1 tbsp sugar
- pinch of cinnamon

recipe:

chocolate sauce:
1. in a saucepan, add the 2 cups milk, heating it over med-low. whisk in the cornstarch, until is dissolves.

2. add in the chocolate, stirring, until chocolate melts completely.

3. add in the tbsp of sugar, stirring until the hot chocolate thickens, about 5 mins. remove from heat and set aside.

churros:
1. in a saucepan, add the 1/2 cup milk, water, and salt. heat over med, until it starts boiling.

2. sift the flour into a small bowl. add the flour to the saucepan with the milk and water. cook the flour in the saucepan for 1 1/2 mins over med heat.

3. remove saucepan from heat. place dough in a bowl, adding an egg white to the mixture. stir until combined (or knead, but be careful not to burn yourself). let rest for 10 mins.

4. pour plently of olive oil in a frying pan. heat over med for 8 mins, until it reaches around 356°F (180°C).

5. while waiting for oil to heat, add the dough into a piping bag with a large, closed-star tip.

6. pipe the dough into the hot oil, making them 4in long. fry the churros for 3 mins on each side, or until golden brown.

7. remove churros from the pan, placing them on a plate lined with paper towels. serve with dipping sauce. enjoy!