Escalivada And Pollo A La Española Recipes

ESCALIVADA AND POLLO A LA ESPAñOLA RECIPE

Steps:

• For the vegetable portion of the dish Escalivada: Bake at 375 for about 40 minutes Before turning on the oven, I suggest steaming the butternut squash. It didn't bake in the time it was supposed to, though all the other veggies were already soft and crisp on top. If I had to do it again, I'd bake it for 20 minutes at 375 or steam it for the same amount of time. Then I'd let it cool so that I could cut it into cubes and remove the skin. All the other vegetables get sliced long-ways; the tomatoes should be chopped, the garlic smashed (the skin stays on). The veggies need to be placed in a large-enough platter so that they're all level and not piled up too high. Basically, everything gets baked together, except for the tomatoes (those don't get added in until the rest of the veggies bake). The olive oil and lemon juice serve as a dressing for the veggies. The veggies get drizzled with olive oil/lemon juice right before the cumin gets sprinkled between the thyme sprigs and veggies. All these aromatic ingredient bake for 25 minutes. After these 25 minutes are over, remove the veggies from the oven and mix-in the chopped tomatoes, then bake all the veggies for another 15 minutes. For the Chicken Dish Pollo A La Española: This dish could be a meal in itself and tastes great with something as simple as white rice. Even if you use chicken breast, they'll still come out moist if you simmer them over a low flame with the pancetta/veggie sauce for a good amount of time. As for the instructions: lightly lather the chicken pieces with paprika, then fry the chicken in 2 TBSP olive oil - cook covered. In another pan, cook the diced pancetta in 1 TBSP olive oil until it starts to get slightly crispy, then add the onion and garlic - mix and cook covered until the onions are soft. Add the green and red bell pepper to the chicken, continue cooking until the chicken is no longer pink. Add the tomatoes and chopped parsley to the pancetta and simmer for 5 minutes, then sprinkle with salt and pepper. Add the tomato/pancetta sauce to the chicken; then simmer the ingredients for at least 30 minutes.

AUTHENTIC PAELLA VALENCIANA

Steps:

• Heat a paella pan over medium-high heat, and coat with olive oil. Add the chicken, rabbit and garlic; cook and stir until nicely browned. Move the browned meat to the sides of the pan, and add the tomato, butter beans, peas, and green beans. Season with paprika, and mix well.
• Fill the paella pan almost to the top with water, measuring the water as you put it in. This is to help you to determine how much rice to add, as paella pans come in different sizes. Bring to a boil. Simmer for about 1 hour to make a nice broth.
• Season with a generous amount of salt, and just enough saffron to make a nice yellow color. Season with thyme and rosemary if desired. The goal is to make a rich tasting broth that will soak into the rice to make it delicious. Stir in half as much rice as the amount of water in the pan. Cover, reduce heat to low, and simmer until all of the liquid has been absorbed, about 20 minutes.

POLLO ESPANOL (SPANISH CHICKEN)

Steps:

• Preheat oven to 400°F Cover a large, half-sheet baking pan with foil. Except for the 1 cup of wine and lemon wedges, mix all of the ingredients in a large bowl. Add 3 tbsps of the wine and the salt and pepper. Toss everything together again and spread out on the pan, scraping all the seasonings out of the bowl.
• Roast for 20 minutes, then pour half the remaining wine over the chicken and vegetables. Reduce the oven to 325 F and roast 20 minutes and pour the rest of the wine over the ingredients.
• Roast another 30 minutes, occasionally turning pieces and basting them with pan juices, or until a thermometer inserted into a thigh reads 165 degrees. Fire up the broiler and brown the chicken and vegetables a few minutes on each side.
• Take the pan out of the oven, lightly cover with foil and allow to rest 10-15 minutes. Pile the chicken on a warm platter, decorate with lemon wedges and serve with white or brown rice.

ESCALIVADA

Steps:

• Prepare a hot fire in a charcoal grill, or preheat the oven to 500ºF.
• Brush the eggplants, onions, bell peppers, and tomatoes with olive oil.
• If using a grill, place the vegetables directly over the fire and grill, turning frequently, for 15 to 30 minutes, or until the skins blacken and the vegetables are tender.
• The variation in timing depends on the heat of the fire, and some vegetables, such as the tomatoes, may be ready before the others.
• If using an oven, arrange the vegetables on a rimmed baking sheet or in a roasting pan and roast, turning every 10 minutes, for 30 minutes, or until the skins blacken and the vegetables are tender.
• Remove the vegetables from the grill or oven, wrap in newspapers, slip into one or more plastic bags, and let cool for about 1 hour.
• Unwrap the vegetables. Peel the eggplants, peppers, and tomatoes, and peel away the outer layer of the onions. Split the bell peppers in half, discard the seeds and stems, and cut lengthwise into strips about 1 1/2 inches wide. Transfer to a bowl.
• Trim the stems from the eggplants and core the tomatoes, and then cut them into strips of the same size as the pepper strips and add to the bowl. Trim the onions, cut into rings, and add to the bowl along with the garlic.
• Add the 1/3 cup olive oil, season with salt, and toss to mix well. Serve at room temperature.

TORTILLA ESPANOLA (SPANISH TORTILLA)

Steps:

• Heat 1/2 cup olive oil in a large skillet over medium-low heat. Add half of the potato slices, and cook, stirring occasionally, until just tender, 15 to 20 minutes. When done, remove potatoes to a large bowl, leaving oil in the skillet. Cook the remaining potatoes in the oil until tender, then add to the bowl, leaving oil in the skillet. Gently toss potatoes with salt and pepper to taste.
• Meanwhile, heat 2 tablespoons olive oil in a skillet over medium heat. Stir in onion rings, and gently cook until soft and golden brown, about 15 minutes. Spoon onions onto a plate, and allow to cool while the potatoes finish cooking.
• Whisk eggs in a large bowl until smooth. Stir in cooled onions, roasted peppers, and serrano ham. Gently fold in cooked potatoes.
• Heat the skillet with the reserved oil over low heat. Pour in the egg mixture, and gently cook until the sides have started to set and the bottom has turned golden brown, 8 to 10 minutes. Loosen the tortilla with a spatula if needed, then carefully slide onto a large plate. Turn the skillet upside down and place onto the uncooked side of the tortilla. Turn the skillet right-side-up, and remove the plate. Return the skillet to the stove, and continue cooking until the tortilla has set in the center, about 4 minutes.
• Slide the tortilla onto a serving plate and allow to cool to room temperature. Cut into six wedges and sprinkle with parsley to serve.