Two Old Fools in Spain Again (28 page)

Smoked Spanish paprika – a vital ingredient in Spanish cooking and a spice no kitchen should be without! This recipe for hot and spicy chicken wings takes on a flavoursome smoky twist with the addition of paprika in the marinade. Enjoy!

For the marinade:
24 chicken wings
200ml (7 fl oz) beer or Spanish lager
150ml (5½ fl oz) chicken stock
4 garlic cloves (crushed)
2 teaspoons hot pepper sauce
Olive oil

To season:
Splash of olive oil
1 teaspoon hot smoked paprika
1 teaspoon black pepper
Pinch fresh oregano / thyme & rosemary
Salt

Method

•
Place the chicken wings in a large bowl or
cazuela
and mix well with the marinade ingredients, chill for two hours.

•
Heat a little olive oil in a pan.

•
Remove wings from marinade and add seasoning.

•
Mix well and cook for 10 minutes on a medium to high heat.

•
Transfer the chicken wings from the pan, place on a tray and bake in a medium oven for 10 – 15 minutes.

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‘Pests’

Barbecued Garlic Bread

Cooking garlic bread on the barbecue is very easy. There is only a small amount of preparation involved and you also have the opportunity to add a range of herbs to produce a variety of flavours and hints of the Mediterranean. Although garlic bread is traditionally Italian, it is cooked regularly in Spain over the grill with the addition of garden herbs, chilli and sometimes paprika for delicious earthy hints.

1 baguette

4 garlic cloves, finely chopped

150g (5oz) butter

1 sprig thyme

(Optional: chilli flakes, ½ teaspoon paprika, ground pepper)

Method

•
Take the bread and make deep cuts at half-inch intervals all the way along, making sure not to slice right through.

•
Place the butter in a saucepan and gradually melt over a low heat.

•
Meanwhile finely chop/dice the garlic cloves.

•
When the butter has melted, add the garlic, stir well and leave for 10 minutes so the butter is left to cool.

•
Using a teaspoon, spoon the garlic butter mixture into each cut in the bread (be generous). Sprinkle over with thyme.

•
Wrap the bread securely in kitchen foil and cook over the barbecue for 15 – 20 minutes turning halfway through.

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‘Creatures Great and Small’

Tomato and Paprika Chutney

This Andalucian recipe for tomato and paprika chutney preserve is usually made in the winter months. Using hot smoked paprika and red chilli, this chutney/salsa has plenty of bite and goes very well with cheeses, serrano ham and other cured meats.

1kg (2.2lb) fresh ripe tomatoes
2 large onions
6 garlic cloves
1 red chilli pepper
250g (9oz) brown sugar
1 tsp hot smoked paprika
175ml (6 fl oz) red wine vinegar

Method

•
Chop the tomatoes, thinly slice the onion and slice the garlic cloves.

•
Add all of the ingredients to a deep pan or Spanish “Olla”.

•
Bring to the boil then turn down the heat and simmer gently for 60 minutes, stirring regularly.

•
Turn up the heat and bring to the boil once more until the mixture becomes dark and sticky.

•
Pour the mixture into jars and leave to cool before sealing.

This chutney will keep for up to 8 weeks.

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‘The Grand Opening’

Roasted Mushrooms with Onions and Herbs

A delicious side dish to chicken or a super tasty tapas dish with a chilled glass of dry white wine.

10 minutes preparation

30 minutes cooking

Serves 3-4

600g (21oz) mushrooms – any kind you like, mixed or just one kind

1 large onion

4 cloves garlic

1 large sprig rosemary, leaves picked

Large bunch of oregano, leaves picked

2 tablespoons extra virgin olive oil

Salt and black pepper to season

Method:

•
Preheat the oven to 200ºC/400ºF/Gas mark 6.

•
Peel the onion and slice thinly, peel the garlic and slice lengthwise.

•
Wash the mushrooms and slice thickly.

•
Chop the leaves of the rosemary and the oregano.

•
Pour the olive oil into a large shallow roasting tin, then add the mushrooms, garlic and onion, mix around in the tin so they are evenly covered with the oil. Sprinkle with the herbs, then season.

•
Cook in the oven for 15 minutes then remove and pour away any juices. Put back into the oven and cook for a further 15 minutes.

•
Place onto a serving dish, sprinkle with some more chopped oregano and serve

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‘Moths and Yeso’

Egg and Anchovy Toast Tapas

French style baguette, cut into rounds and lightly toasted on each side
1 jar anchovies
3 eggs
Splash milk
Salt and pepper
Olive oil

Method

•
Beat the eggs in a pan with a little milk, salt and pepper.

•
Cook over a medium heat stirring all the time until the scrambled eggs are cooked.

•
Drain the liquid from the jar of anchovies, remove the anchovies and cut into small pieces. Then mix with the scrambled eggs.

•
Drizzle a little olive oil over each toasted round of bread, spoon a little of the egg mixture on top.

•
Serve with parsley and tomatoes.

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Babysitting’

Andalucian Beef Wraps

Similar to Mexican fajitas, this simple Andalucian beef wrap dish is ideal for lunch and supper. The beef can be substituted with cold chicken and you can add a variety of other ingredients such as avocado, beetroot, spinach leaves or apple.

Serves 3

6 flour tortillas
Cold cooked beef, cut into thin strips
2 small tomatoes
½ cucumber
1 small tin sweetcorn
2 spring onions
Grated cheese
Aioli (garlic mayonnaise)

Method

•
Chop the tomatoes into small cubes.

•
Roughly peel the cucumber and finely dice.

•
Clean the spring onions and slice thinly.

•
Warm the tortillas according to the packet instructions.

•
Place one tortilla onto a plate and add a little bit of spring onion, cucumber, tomato and sweetcorn.

•
Then add a few strips of beef, a little grated cheese and top with aioli.

•
Roll up the wrap and enjoy!

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‘Golf’‘