All About Foods Court

This recipe originates in Valencia which is located on the eastern coast of Spain. It is simple, colorful and flavorful. Prawns and mussels are simply sauteed with onion and garlic, then cooked in a white wine-tomato sauce. It is a good summer main course and can be served with rice.
Prep Time: 10 minutes
Cook Time: 20 minutes

Ingredients:
1 1/4 lb. prawns or large shrimp
1 dozen mussels in the shell (or 1/2 shell)
1/2 onion
2 cloves garlic
1 cup tomato sauce
1/2 cup white wine
4-5 sprigs parsley, finely chopped
3 Tbsp Spanish virin olive oil
salt and pepper to taste
Preparation:

Serves 4.

Peel and chop the onion and mince the garlic.

Rinse the prawns and sprinkle with salt and pepper. Pour olive oil into a heavy-bottomed frying pan and heat. When pan is hot, cook prawns on medium heat for 3-5 minutes, stirring often. Remove prawns from pan and set aside.

In same oil, sauté the onion and garlic on low heat. Add the tomato sauce and cook for about 5 minutes, or until the sauce is reduced. Return prawns to the pan. Add the white wine and mussels. Stir. Cook another 2-3 minutes on medium heat.

Note: If you used whole, raw mussels, as the mussels cook, the shells will open. At this point, remove one half of the shell from each mussel.

Adjust salt. Sprinkle parsley over the top just before serving. Serve with white rice.
By Lisa & Tony Sierra

"Chuletas de cerdo a la Madrilena," as the name implies is from Madrid, Spain. It is an easy recipe to prepare and is quick, too. Served with mashed potatoes, it is a delicious Spanish dish, especially in fall or winter.
Prep Time: 15 minutes
Cook Time: 20 minutes

Ingredients:
2 cloves garlic
4 sprigs parsley
1 medium onion
1 tbsp Spanish sweet paprika
5 tbsp olive oil
4 pork loin chops (5-6 oz each)
salt and pepper to taste
Preparation:

This recipe serves 4.

Note: If you do not have pork chops or wish to use a boneless cut, try cutting a large pork loin into slices about 1/2 inch thick.

Preheat oven to 425 degrees.

Finely chop the garlic, parley and onion. Mix Together in a medium mixing bowl. Season with the paprika, pepper and salt. Moisten the mixture with 3 tablespoons of olive oil. Don't add too much oil - it should be a fairly thick consistency.

Grease the roasting pan with oil or line it with aluminum foil. Season the chops, covering them with the herb mixture and place in roasting pan.

Roast in a hot oven at 425 degrees for 10 minutes. Turn chops over and roast another 10 minutes.

Serve chuletas de cerdo a la madrilena, spooning the herb sauce on top. Try mashed potatoes on the side for a wonderful Spanish dinner.

Pork or cerdo is eaten often in Spain in many different ways. One of the favorite Spanish foods is Spanish chorizo or sausage. Learn more about chorizo
By Lisa & Tony Sierra

This roast lamb recipe serves 8-10 people with one half of a suckling lamb or "lechazo", weighing 9-11 pounds. Lamb in the USA is generally very large, since the most popular cut is leg of lamb. Lambs in the USA are slaughtered much older than it is customary to do in Europe. So, if you are unable to buy a suckling lamb through your local butcher, purchase a leg of lamb (bone-in).
Prep Time: 10 minutes
Cook Time: 2 hours

Ingredients:
1/2 suckling Lamb approximately 9-11 lbs.
6 oz. lard or vegetable shortening, melted
salt to taste
Preparation:

This roast lamb recipe makes 8-10 servings.

In a small sauce pan, heat the lard or vegetable shortening until it melts. If you prefer, use a small bowl and heat in microwave oven. Heat oven to 400F.

Rinse the lamb and pat dry. Trim off excess fat and discard. Place lamb in roasting pan or other oven proof dish. (Traditionally, the Spanish use large, open clay dishes.) Rub the lamb with salt and baste with the melted lard. Place in oven to roast. Occasionally baste with large and turn until lamb is golden brown on the outside and meat is tender.

Roast potatoes are a great accompaniment to this dish. To roast potatoes, peel 8-10 small potatoes and cut in half. Place in the roasting pan around the lamb. Baste with large when you baste the lamb.

The amount of time that the lamb spends in the oven will depend on how thick the piece(s) of meat are. A good rule of thumb for a bone-in leg of lamb at 400F is to allow about 30 minutes roasting time per pound of lamb.
By Lisa & Tony Sierra

This recipe for Catalan Beef Stew or "Estofado de Rez a la Catalana" is easy and has a unique flavor, due to a surprise ingredient - chocolate! While the stew simmers, prepare a pot of white rice to accompany it.
Prep Time: 10 minutes
Cook Time: 1 hour, 30 minutes

Ingredients:
1/4 cup Spanish olive oil
2 lbs. stew Beef, cut into cubes
1 tbsp. flour
8 oz. glass red wine
4 cloves garlic, cut into halves
2 onions, chopped
2 tomatoes, chopped
1 carrot, sliced
1 stick celery, chopped
1 leek, chopped
1 oz. baking chocolate (unsweetened)
pinch of cinnamon - about 1/4 tsp.
salt and pepper to taste
1 1/2 cups beef stock
Preparation:

This Catalan Beef Stew recipe makes 4 servings.

This recipe can be made in either a large stock pot or a pressure cooker. If using a pressure cooker, cooking time will be reduced to about 30 minutes.

Chop the garlic, onions, tomatoes, carrot, celery and leak.

Pour the olive oil into a large pot with a heavy bottom, or the pressure cooker. Heat the oil and add the cubed stew meat. Brown the meat for 3-4 minutes. Add the flour and stir. Add the wine and stir. Cook for 1 minute.

Add the garlic, onions, tomatoes, carrot, celery and leak to the pot and stir ingredients. Cut the square of baking chocolate in half and add to the pot. Add beef stock to the pot, stir and bring to a boil.

If you are using a standard pot, partially cover and lower to a simmer. Then allow to simmer for an hour to an hour and a half - or until the meat is tender.

If you are using a pressure cooker, put on lid and lock. Cook on high pressure for 15 minutes. Remove from heat and allow pressure to drop naturally. This may take 10 minutes. Remove lid and simmer uncovered for another 10 minutes to thicken stock.

Serve with French-style bread on a bed of white rice.
By Lisa & Tony Sierra

The region of Castilla is famous for their lamb dishes and this is traditional and delicious. Hot, juicy lamb chops rubbed with garlic and salt. In the central and north of Spain, there is nothing to equal this taste sensation. This is such an easy recipe and is quick to prepare. Serve simply with homemade fried potatoes and a green salad.
Prep Time: 2 minutes
Cook Time: 20 minutes
Ingredients:
6-8 lamb chops (shoulder cut is recommended)
2-3 cloves garlic, finely chopped
salt to taste
Preparation:

This lamb chop recipe makes 4 servings.

Remove the lamb chops from the butcher’s packaging and gently rinse and pat dry. Rub each side of the four chops with garlic. Rub on salt.

Place lamb chops on pre-heated BBQ grill. Grill chops over medium heat for about 5-10 minutes on each side. The fat drippings may cause flare ups on the grill, so make sure to keep a close eye on the meat. If a flare-up occurs, move the chop away from the flames, so it does not burn on the outside.

Once you remove the chops from the grill, serve the lamb immediat
By Lisa & Tony Sierra