Recipes

Almejas en Salsa Verde

Rinse clams well to remove any sand or dirt. In a large saucepan, heat olive oil and sauté garlic just until light brown (do not burn). Add El Maestro Sierra Fino and clams and cover tightly. Simmer until clams open, about 5 minutes. Add parsley and toss to coat. Season with pepper and serve immediately. Serves 2-4.

Flan de Jerez

Lay out 6 ovenproof custard cups and preheat oven to 350 degrees.

Caramelize the sugar by heating the 10 tablespoons sugar and 5 teaspoons of water in a small pan over medium heat. Stir until the sugar has melted and turned a golden color, remove it immediately so it does not burn. Pour evenly into the cups and set aside.

In a medium bowl whisk the whole eggs, egg yolks and sugar until smooth but not foamy. Blend in the El Maestro Sierra Pedro Ximénez and milk. Pour into the prepared cups and place them in a large baking pan. Fill the pan 2/3 of the way with water. Bake until a knife inserted into the center comes out clean, approximately an hour to and hour and a half. Remove the cups, cool and refrigerate. When ready to serve, loosen the edges with a knife and invert onto individual serving plates. Garnish with toasted almonds. Serves 6.

Gambas al Ajillo (Garlic Shrimp)

Heat oil in large earthenware casserole or individual ramekins over medium heat. Add garlic, chili pepper and prawn. Sauté, stirring, until prawns are done, about 3 minutes. Sprinkle with salt. Remove casserole from flame and immediately cover with plate. Serve in same dish while still sizzling and uncover at table. Serve with crusty white bread for dunking.

Gazpacho Extremadura

Cut vegetables into large chunks and set aside in a large bowl. Puree vegetables in a food processor (separate into small batches if necessary) until smooth, add a little water if mixture is too thick. Strain mixture through a medium sieve, (leaving peels and seeds behind). Poor half of the strained mixture back into the food processor and add the vinegar and salt, puree. While the food processor is running, slowly add olive oil until the gazpacho turns a bright red-orange. Mix with the other half of mixture and adjust seasoning, adding more salt if necessary. Chill for at least several hours, preferably overnight. Stir before serving and top with desired garnishes.

Mariscos Gallegos (Galician Shellfish)

Galicians love their seafood simply, freshly caught and cooked in salt water. The variety of crustaceans alone is remarkable.

Steam or boil each ingredient separately in salted water with a bay leaf.

Cooking times:
- 500 g of bogavante: 10 minutes
- 800 g of centollo: 15 minutes
- 800 g of buey: 15 minutes
- 10 cigalas: 3 minutes
- 21-30 langostinos: 2 minutes
- percebes: 1 minute

Marmitako (Basque Fish Stew)

The traditional Basque fish stew, prepared in an earthenware casserole. One of the few recipes in Spain that uses fresh tuna.

½ cup extra virgin olive oil
2 onions, chopped
3 garlic cloves, minced
2 lbs. fresh tuna, in large chunks with skin and bones removed
5 tomatoes, peeled and chopped
3 roasted red peppers, cut in strips
1/4 teaspoon cayenne
2 tablespoons parsley, finely chopped
2 bay leaves
1 teaspoon salt
1 cup Ostatu Blanco
2 cups rich fish stock
1 ½ lbs. potatoes, in large chunks

Heat oil in large earthenware casserole and sauté onion and garlic over low heat until onion is tender. Add fresh tuna, tomatoes, pimientos, cayenne, parsley and bay leaves. Season with salt. Turn carefully. Pour over the wine and fish broth. Add the amount of water needed to cover. Simmer, covered, for 40 minutes. Add potatoes and simmer another 20 minutes or until potatoes are tender. Season to taste. Serve in casserole with fresh crusty white bread.

Pollo al Cava (Chicken in Cava)

A great way to use the end of your Cava, if you have some left in the bottle.

Salt and pepper chicken pieces then dredge in flour. Heat olive oil in a frying pan and brown chicken on both sides. Add cava and lemon juice. Simmer 10-12 minutes, turning once to cook evenly until sauce thickens. Serve with boiled potatoes or white rice. Serves 2.

Potago de Garbanzos (Spanish Bean Soup)

Soak beans overnight with salt and sufficient water to cover beans. When ready to cook, drain the salted water from the beans and place them with the meat in 2 quarts water. Cook about 1 1/2 to 2 hours over low heat. Sauté bacon with paprika and onion in olive oil. Add to beans. Also add saffron, salt to taste, potatoes and the meat taken from ham hocks. Shred beef if desired. Cut potatoes into large dice. When potatoes are done remove from heat and add chorizo, cut into slices. Serves 4 to 6.

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