Recipe: Re: Spanish Dishes...

Spicy Garlic Soup (Spain)
1/2 cup olive oil
2 Tbs. finely chopped garlic
3 cups coarsely crumbled French bread, with out crusts
1 tsp. paprika
6 cups water
1/4 tsp. cayenne pepper
1 tsp. salt
2 eggs, lightly beaten
1 Tbs. chopped parsley
1.In large pot, heat olive oil and add garlic. Cook 2 to 3 minutes until soft, but not brown. Stir in bread and cook until bread is golden. Be careful not to let it burn.
2.Stir in paprika, water, cayenne and salt and bring to a boil. Simmer for 30 minutes.
3.With a large wooden spoon, beat the soup until the bread is pulverized. Then slowly pour in the eggs, stirring constantly. Heat for a minute, but do not let soup boil or eggs will curdle. Taste for seasoning. Serve garnished with chopped parsley.
From: Memorex Library, International Recipes
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Spanish Asparagus (Spain)
2 lbs. asparagus
1/4 cup butter
1 small onion, minced
1 small bay leaf
salt and pepper
3 Tbs. flour
2 cups chicken broth
pinch of nutmeg
1 Tbs. lemon juice
1.Cook asparagus until just tender and drain.
2.Heat 3 Tbs. butter, add onion, bay leaf, salt and pepper and saute until onion is tender, but not brown.
3.Stir in flour and gradually add broth, stirring until thickened. Add nutmeg and simmer 5 minutes. Strain.
4.Add lemon juice and remaining butter and heat through. To serve, place asparagus on toast and pour sauce over.
From: Memorex Library, International Recipes
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Spinach with Pine Nuts and Almonds (Spain)
1/4 cup olive oil
1 garlic clove, cut in 1/2
1/4 cup pine nuts
1/4 cup blanched slivered almonds
1 lb. freshly cooked spinach, drained
1/4 cup chopped prosciutto
1 tsp. salt
1.Heat olive oil and add garlic, stirring for 1 to 2 minutes. Remove garlic and discard. Add pine nuts and almonds and cook 2 to 3 minutes until slightly brown.
2.Add spinach, prosciutto and salt and toss well until heated through.
From: Memorex Library, International Recipes
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Spanish Peas (Spain)
2 Tbs. butter
1/2 cup chopped onions
3/4 cup chicken broth
3 cups defrosted frozen peas
1/4 cup chopped parsley
1/4 cup chopped cilantro
1/2 tsp. sugar
salt and pepper
4 oz. chorizo, cut in 1/4" thick slices
4 eggs
1.Cook onions in butter for 8 to 10 minutes. Add broth, peas, parsley, cilantro, sugar, salt and pepper, and overlap sausage slices around edge of skillet. Bring to a boil, reduce to low, cover and simmer for 5 minutes.
2.Break an egg in a saucer and slide into pan. Repeat with remaining eggs, keeping separated in skillet. Cover and cook 3 to 4 minutes.
From: Memorex Library, International Recipes
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Spanish Chicken (Spain)
3 Tbs. butter
1 chicken, cut into pieces
1 Tbs. chopped onion
1 Tbs. flour
1 clove garlic, finely chopped
1/4 cup dry white wine
1/2 cup chicken broth
1/2 cup canned tomatoes, drained
salt and pepper
2 fresh tomatoes, peeled and chopped
chopped parsley
1.Heat butter in a skillet, add chicken and brown on all sides. Remove chicken.
2.Add onion to skillet, and cook 3 minutes. Add flour and garlic and, stirring with a whisk, add wine and broth and cook until mixture is thickened and smooth.
3.Add canned tomatoes, salt and pepper. Return chicken to skillet, cover and simmer until tender, about 30 minutes.
4.Remove chicken to a platter and keep hot. Add fresh tomatoes to skillet and simmer 15 minutes. Pour sauce over chicken and serve sprinkled with chopped parsley.

From: Memorex Library, International Recipes
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Shrimp with Saffron (Spain)
1 lb. shrimp, shelled and deveined
1 cup dry white wine
1 Tbs. olive oil
1 cup tomato juice
2 Tbs. lemon juice
2 sprigs of parsley
1 sprig fresh thyme
1 stalk celery
1/2 bay leaf
2 garlic cloves, crushed
6 peppercorns
1 tsp. powdered saffron
salt to taste
1.Combine all ingredients and cook, covered, over high heat 8 to 10 minutes. Correct seasonings.
2.Chill and serve cold with sauce strained over the top.

From: Memorex Library, International Recipes