top of page
This site was designed with the
.com
website builder. Create your website today.Start Now

Spanish granny's recipes

   Catalan  Spinach    

   Ingredients   

 

 

  • 800 grams of Spinach, roughly chopped

  • 4 tablespoons of pine nuts, lightly toasted

  • 50 grams of raisins

  • 2 tablespoons of olive oil

  • 2 garlic cloves, finely chopped

  • 1 onion, finely chopped

  • Salt and ground black pepper

 

       Preparation     

 

  • Soak the raisins in a bowl of hot water for 20 minutes. Drain and then set aside.

  • Soak the spinach, drain it. Pour it into a pot with boiled water for twenty minutes. Then drain it.

  • Heat the oil in a large non-stick frying pan, then add the garlic and onion and cook over a medium heat, stirring for 4-5 minutes.

  • Add the drained spinach, raisins and pine nuts to the pan, season with salt and cook, stirring for 2-3 minutes. Serve immediately.

   Paella    

   Ingredients   

 

 

  • 4 cups fish stock

  • 1 teaspoon saffron threads

  • 2 tablespoons olive oil

  • 250g firm fish fillets (such as blue eye), cut into 2cm pieces

  • 1 onion, finely chopped

  • 2 garlic cloves, crushed

  • 4 cups rice

  • 2 tomatoes, peeled, diced

  • 2 teaspoons smoked paprika

  • 500g medium green king prawns, peeled, deveined

  • 150g baby squid, cleaned, cut into 1cm-thick rings

  • 12 mussels, scrubbed

  • 2/3 cup frozen peas

 

       Preparation     

 

  • Combine stock, 1 cup of cold water and saffron in a medium saucepan over medium heat until it boils. Cover and reduce heat to medium-low. Keep at a simmer.

  • Meanwhile, heat 1 tablespoon of oil in a frying pan over medium-high heat. Add fish and cook until light golden. Set aside. Add the remaining 1 tablespoon of oil to the pan. Add onion and garlic. Cook for 5 minutes or until soft. Add rice, tomatoes and paprika. Stir it. Spread the mixture.

  • Add half the stock mixture to the frying pan until it boils. Reduce heat to medium. Cook without stirring, for 10 minutes or until stock is absorbed.

  • Add prawns, squid and mussels, pressing into rice mixture. Add 1/2 cup stock mixture and cook until all liquid is absorbed. Repeat with remaining stock mixture, 1/2 cup at a time, adding fish and peas with the last 1/2 cup stock (this will take 15 to 20 minutes). Remove from heat. Rest for 5 minutes. Season with pepper.

  • Serve. Enjoy it with a good white wine and a green salad.

Seafood Paella is probably the most famous and popular Spanish dish. It is from the Valencia region on the Mediterranean coast of Spain, south of Catalonia.

   Sausages with haricot beans (butifarra amb seques)    

   Ingredients   

 

 

  • As many sausages as you want

  • Haricot beans

  • Some garlic cloves

  • Parsley( if you want)

  • Oil and salt.

 

       Preparation     

 

Put the beans in cold water until they boil. Add bay leaves, salt and 2 or 3 garlic cloves. Cook for about 45 minutes. Grill the sausages. Drain the beans, stir-fry the sliced garlic in olive oil, and add the beans.Have this dish with a good wine and bread with tomato.

   Salted cod with samfaina sauce    

   Ingredients   

 

 

  • 800 g dried salted cod fillets

  • 1 eggplant, cut into 3 cm pieces

  • 100 ml (¼ cup) olive oil

  • 2 onions, chopped

  • 2 garlic cloves, chopped

  • 2 red capsicums, chopped

  • 1 green capsicum, chopped

  • 400 g can chopped tomatoes

  • ½ tsp. saffron threads

 

       Preparation     

 

  • Cut cod into 4 pieces. Soak them in a large bowl and cover it with water for 2 days, changing the water every few hours. Drain it and set aside.

  • Put eggplant in a colander, rinse and drain well. Heat 60ml oil (¼ cup) in a large frying pan over medium heat. Add onions and cook, stirring occasionally, for 15 minutes or until golden. Add garlic and cook for 2 minutes or until softened. Add capsicums, and cook for 5 minutes or until slightly softened. Add eggplant and cook for 10 minutes or until browned. Stir in tomatoes and saffron. Cover and cook for 15 minutes or until vegetables are very soft. Season with salt and pepper, and set aside.

  • Heat 2 tbsp. oil in a large frying pan over medium heat. Add cod and cook, turning halfway, for 10 minutes or until golden. Drain on paper towel.

  • Serve salted cod with samfaina.

Samfaina is a vegetable sauce that is similar to ratatouille.

   Potato omelette and bread with tomato    

   Ingredients   

 

 

  • Eggs

  • Potatoes

  • Onions

  • Salt and pepper

  • tomatoes

  • ½ tsp. saffron threads

 

       Preparation     

 

  • Peel some potatoes and slice them in little pieces. Fry them with onions. Then, whisk the eggs and add them to the fried potatoes and onions. When you see that it's done, turn the omelette over. After 5 minutes, it should be ready. Add salt and pepper to taste.

  • It is eaten with bread and tomato. It consists of a slice of bread, traditionally toasted, and rubbed with ripe tomato. Add a ray of olive oil and salt. Sometimes garlic is also rubbed on the bread before the tomato.

   Veal Fricandó   

 

       Preparation     

 

  • Put a great amount of olive oil in a saucepan and fry all the ingredients of the picada (except the saffron and parsley) for 2-3 minutes until golden brown. Remove from the pan and add saffron and parsley. Using a mortar and pestle, mash the ingredients together until obtaining a soft paste.

  • Flour the veal. Fry the meat in a saucepan. Put the meat aside, add olive oil, onion and finely chopped garlic to the saucepan. When onion is soft and poached, add the wine and let reduce for a few minutes. Add the tomatoes and the bay leaf.

  • When the tomatoes have changed colour, add the meat and the stock. Let it simmer until meat is tender.

  • Peel the potatoes and cut them in slices. Fry them in a saucepan with very hot olive oil.

  • When the meat is half-cooked, add the mushrooms (called the moixernós or moixerós). When meat is almost ready, add the picada.

  • Serve two or three pieces of veal per dish, cover them with sauce and use the potatoes for garnish.

   Ingredients   

(4 people)

 

 

  • 1 kg veal rump (finely cut)

  • ½ ld. beef stock

  • ½ kg tomatoes

  • onion

  • 4 small potatoes

  • ½ kg mushrooms (Moixernos)

  • glass red wine

  • bay leaf

  • garlic cloves

  • flour

  • salt

  • pepper

  • olive Oil

 

Picada

 

 

  • 100 gr toasted almonds

  • slice of bread

  • 1 tsp. parsley

  • garlic clove

  • saffron

  • salt

  • olive Oil

   Catalan Cream    

   Ingredients   

 

 

  • 1 cup sugar

  • 4 egg yolks

  • 1 tbsp. corn starch

  • 1 stick cinnamon

  • 1 grated rind of lemon

  • 2 cups milk

 

       Preparation     

 

  • In a pot, beat together the egg yolks and 3/4 cup sugar until thoroughly blended and the mixture turns frothy. Add the cinnamon stick and grated lemon rind. Pour it in the milk and corn starch. Slowly heat the mixture, stirring constantly, until it has thickened. Remove the pot from heat immediately.

  • Make the cream the day before and leave it in the refrigerator until you are ready to serve. Finally, heat the broiler, caramelize the sugar and serve!

Crema Catalana or Catalan Cream is the Catalan name of the French dessert, crème brulée. It is also called St. Joseph’s cream, traditionally prepared on March 19th, St. Joseph’s Day, the Father’s Day.Cook Time: 10 minutes

   Catalan Cream    

   Ingredients   

 

 

  • Some fruits(apple, peach, orange, pear)

  • Sugar

  • Whisky or rum

  • Red wine

 

       Preparation     

 

  • Cut the fruit into small pieces. Then, put the fruit into a jug. After, add whisky or any other liquor you want with some sugar. Finally, add the red wine. Serve it with ice cubes, so it's cold and fresh.

   Burnt Rum (Rom cremat)    

   Ingredients   

 

 

  • 0.75 litres cheap dark rum

  • 2 to 3 tablespoons sugar

  • 1 fresh cinnamon stick

  • 1 tablespoon whole coffee beans

  • 1/2 lemon rind

 

       Preparation     

 

  • Put all ingredients into a shallow terracotta pot. Set it on fire using matches, but be careful not to drop the matches into it. Once it is lit, stir the beverage slowly with a long metal spoon until 2/3 to 1/2 of the liquid remains and then serve it.

bottom of page