Tag Archives: spanish recipes

Gazpacho – Cold Spanish Soup

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gazpacho recipe Gazpacho Cold Spanish Soup

Gazpacho is a classic summer dish in Spain, light and refreshing. The key ingredient in Gazpacho is the tomato, brought to Spain from the “New World” in the 16th century, along with potatoes, peppers, corn and avocados. Gazpacho was for centuries considered to be the typical Andalusian peasant dish. It wasn’t until the mid 20th century, when doctors recognized the health benefits of the Mediterranean Diet that the upper classes of Spanish society began to value this simple but fantastic Spanish dish. With the tourist boom of the 1960’s on the southern Costa del Sol, Gazpacho began to become well known internationally, and today it is considered to be one of the most typical “platos” in Spain. With the first warm days of summer, Gazpacho appears on restaurant menus all over the country. It is one of the most delicious and healthiest Mediterranean recipes and can be served as an appetizer or even on its own. This recipe has been contributed to Cellar Tastings by Javier Francisco Martin Galan, a Madrid based Fashion Designer and Culinary Enthusiast.

Ingredients:

  • 2 pounds Large Red, Ripe (and fragrant) Tomatoes
  • 1 large Cucumber, peeled
  • Half loaf day old French Baguette (bread crumbs also work)
  • 1 large, Green Bell Pepper (Italian green peppers are also perfect)
  • 1 cup Extra Virgin Olive Oil
  • 6 Spring Onions
  • 1 Clove Garlic
  • 3 Tablespoons white wine vinegar
  • 1 teaspoon Paprika (spicy or sweet)
  • Salt and Pepper to taste
  • 1 1/2 Quart Water

To Garnish (optional):

  • Chopped avocado
  • Diced Peppers

Preparation:

Chop up bread into small pieces and soak in 1 cup water. Dice all of the vegetables and place in large bowel. Add bread and then the olive oil, stir. Pour three tablespoons of white wine vinegar into the bowel, the paprika, ½ quart of water and salt to taste. Add all of the contents of the bowel along with one quart of water to the blender, and blend for a few seconds until you reach the desired thickness. For thicker Gazpacho use less water. Place the blended gazapacho back in the bowel and chill for at least one hour before serving (or add ice cubes). You can garnish the bright cold soup with avocado cubes and diced peppers.

Try this dish with: Marques de Riscal Sauvignon Blanc from Rueda

Albondigas – Spain Meatballs

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abondigas Albondigas Spain Meatballs

Abondigas - Spanish Meatballs

Spanish Meatballs are made with a blend of veal and pork, rather than 100% minced beef. They are smaller than Italian meatballs. Albondigas are typically served in Tapas bars all over Spain (in the classic clay dishes) and often as the main course of the “Menu del Dia”, particularly in the colder months. Albondigas are made with various sauces (the most typical is the white wine sauce, and there are almond based and tomato based sauces as well). They are usually served on their own (not with rice or pasta). They are delicious, and pair perfectly with the rich red wines from La Rioja or Ribera del Duero. This recipe for Spanish Meatballs (Avila style) has been contributed to Cellar Tastings by Javier Francisco Martin Galan, a Madrid based Fashion Designer and Culinary Enthusiast. This recipe has been passed down in his family for generations.

Ingredients:

  • 2 pounds of Mince (¾ Beef or veal with ¼ Pork)
  • 1 cup Whole Milk
  • 2 Eggs
  • 4 Cloves Garlic
  • 3 ½ ounces Breadcrumbs
  • Flour to coat meatballs
  • Parsley
  • Salt and Pepper to taste
  • Olive Oil for frying

Sauce:

  • 1 Large Onion
  • 1 cup White Wine
  • Olive Oil for frying
Preparation:
Place the mince in a large bowel. In a separate smaller bowel, soak the breadcrumbs in the milk. Add two eggs to the breadcrumb mix, stirring with a wooden spoon. With a pestle and mortar, smash the garlic. Chop the parsley. Add the parsley and garlic to the breadcrumbs blend, and then place contents into the blender until fully smooth. Place all of the contents of the blender into the larger bowel of mince, stirring with a wooden spoon until fully blended. Now you will begin to form the meatballs. In your hand, take one or two tablespoons of the mince and roll it into a ball. Place the ball in a teacup, cover it with your hand, and shake. This gives the meatballs a good, round finish and makes them denser and more compact which will protect them from breaking apart when frying. Cover the balls in flour.
abondigas preparation Albondigas Spain Meatballs
Once you have formed all of the meatballs, heat a deep pan and fill half way with olive oil. When the olive oil is extremely hot, place the meatballs in the pan and brown them entirely. Be careful not to burn the meatballs, keep turning them until they are browned. They don’t have to be cooked inside at this point. In a separate pot, place a one inch deep layer of olive oil and heat. Finely dice the onions and add the onions to the hot pot. Fry the onions until golden and then add a tablespoon of flour to the pot. Stir in a bit more flour to thicken (before adding any liquid, otherwise the flour will become bumpy), and then add the white wine and 1 cup of water. Keep the pot on high heat and add the browned meatballs to the pot, covering them with a bit more water if necessary. Bring to a boil, and then lower heat to simmer for 30 minutes during which time the meatballs will cook fully inside. Add salt and pepper to taste. Serve the meatballs with a full bodied, Spanish wine.
Try this dish with: Mas Doix , Doix Costers del Vinyes Celles, Priorat region