Spanish Restaurants Meals at Home

What is the Ultimate Spanish Restaurant Meal at Home?

Spanish food is often recognized as one of the top cuisines in the world, and some traditional Spanish dishes and recipes date hundreds of years. Food has become as integral to Spain as its rich and tumultuous history, with each region of Spain – once a collection of numerous, distinct kingdoms – boasting their own unique cuisines and flavors.


Gazpacho Cold soup never tasted so good.

Peel 4 large tomatoes; cut into wedges and place in blender.
Add 1 c. roughly chopped red onion, 2 Tbsp. fresh parsley, 1 c. vegetable stock, 2 Tbsp. olive oil, 2 Tbsp. red wine vinegar, 1 Tbsp. lemon juice, 2 cloves minced garlic, and 1 tsp. salt.
Blend until smooth.
Stir in 1/2 c. diced tomato, 1/2 c. diced cucumber, 1/2 c. diced red pepper, and 1/2 c. diced red onion.
Refrigerate until ready to serve.
Croquetas Potatoes. Cheese. Ham. Um, yes? Can't go wrong with this dish.

Melt butter in a large skillet over medium heat. Stir in onion, green onions, and garlic; cook until tender, about 10 minutes.
Transfer contents of skillet to a large bowl. Stir in ham, Cheddar cheese, and 1 1/2 cups of bread crumbs. Melt butter in a large skillet over medium heat. Stir in onion, green onions, and garlic; cook until tender, about 10 minutes.
Heat vegetable oil in a large skillet over medium heat.
Albondigas Forget Swedish meatballs, Spanish meatballs are where it's at. Albondigas are a traditional tapas snack .

In a large pot, combine chicken broth, carrots, celery, tomatoes, cumin, oregano, and cilantro leaves. Bring to a boil, and reduce heat to a mild simmer for 10 minutes. Drop meatballs and potatoes in the soup and slightly boil so that meatballs cook quickly. Return to simmer and cook another 20 minutes.
Paella Loaded with fresh seafood, rice, spices, and vegetables, Spaniards know how to feed a crowd the right way.

Heat 2 tablespoons olive oil in a large skillet or paella pan over medium heat. Stir in garlic, red pepper flakes, and rice. Cook, stirring, to coat rice with oil, about 3 minutes. Stir in saffron threads, bay leaf, parsley, chicken stock, and lemon zest.
Crema Catalana The supposed predecessor to France’s Creme Brulee (though there are conflicting stories here!) Crema Catalana is often a bit more rustic than a Creme Brulee– not quite as creamy and in traditional restaurants, the homemade versions can be almost scrambled. The burnt sugar on the top is also often more burnt than its French cousin’s — but I love it anyway!

Bring the milk, cream, vanilla, orange rind and cinnamon (if using) to a boil over low heat. Remove from the heat and let it cool down.
Classic Spanish Sangria And homemade red and white sangria to wash it all down.

1 cup strawberries.
1 cup raspberries.
¾ cup simple syrup.
2 bottles (750-ml) red wine (Tempranillo or Tempranillo/Cab blend recommended)
1 cup Cachaça.
¼ cup Cream Sherry.
¼ cup lime juice.
¼ cup lemon juice.

Sacrameto Spanish Restaurants

List Created by Sacramento Top 10

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