Cooking Together Spanish Recipes – Spanish Meatballs; Paella;

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Cooking Together Spanish Recipes – Spanish Meatballs; Paella;

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Cooking Together Spanish Recipes

Our cooking together cookery classes are as much about learning to cook as they are a sociable experience. We hope you enjoyed your class and are ready to recreate the meals at home. The recipes work really well as delicious dinners and make a great combination for dinner party ideas. 

You Cooked:

  • Starter: Spanish Meatballs; Coka Bread
  • Main Course: Pincho Morunos; Paella Verdura
  • Dessert: Lemon Posset;

Spanish Meatballs

Ingredients – Serves 4:

  • – 450 g ground meat a mixture of beef and pork
  • – 2 garlic cloves
  • – 1 egg
  • – 2 ½ tablespoons dried breadcrumbs
  • – 2 tablespoons chopped parsley
  • – ¾ teaspoon sweet paprika
  • – ¼ teaspoon smoked paprika
  • – ¼ teaspoon hot paprika
  • – 1 teaspoon salt
  • – ¼ teaspoon black pepper
  • – 1 tablespoon olive oil
  • – Tomato sauce:
  • – 1 medium onion
  • – 2 tablespoons olive oil
  • – 3 garlic cloves
  • – 2 cans chopped tomatoes each weighing 400 g/ 14 oz
  • – ½ teaspoon fennel seeds
  • – 1 teaspoon dried oregano
  • – 2 bay leaves
  • – ¼ teaspoon cayenne pepper
  • – 2 tablespoons chopped parsley
  • – salt and pepper

Method:

Meatballs:

  1. Place the ground meat, grated garlic cloves, lightly beaten egg, dried breadcrumbs, parsley, sweet, smoked, hot paprika, salt, and pepper in a bowl. Mix well with your hand. Form between 30 and 35 small meatballs, about the size of a walnut.
  2.  
  3. Heat the oil in a large skillet. Fry the meatballs (in two batches if necessary) until brown on all sides. This will take about 5 minutes. Take the meatballs out of the pan and set them aside.

Tomato sauce:

  1. Chop the onion very finely.
  2.  
  3. Saute: Heat the 2 tablespoons olive oil in the same skillet. Add the onion and cook it until translucent. Add the finely chopped garlic cloves and stir for another minute.
  4.  
  5. Simmer: Add the tomatoes from the can, fennel seeds, oregano, bay leaves, cayenne pepper, and chopped parsley. Add some salt and pepper as well. Stir well and bring to a boil. Simmer on medium-low heat for 20 minutes or until slightly thickened.
  6.  
  7. Add the meatballs to the pan and heat them in the sauce for about 5 minutes or cooked through.
  8.  
  9. Serve as suggested above.

Pincho Morunos

Ingredients – Serves 4:

  • – 4 chicken thighs off the bone 
  • – 1 tablespoon ground cumin
  • – 1 teaspoon ground coriander
  • – 1 tablespoon sweet Spanish paprika
  • – 1 teaspoon ground turmeric
  • – 1 teaspoon oregano
  • – ½ teaspoon freshly ground black pepper
  • – ¼ teaspoon ground cinnamon
  • – 1 teaspoon salt
  • – 5 minced garlic cloves
  • – ¼ cup extra virgin olive oil
  • – Juice of ½ a lemon (for marinade)
  • – Lemon wedges (for serving), herb alioli

Method:

  1. Trim the thighs of excess fat and then cut into 1.5 inch cubes and put into a large bowl.
  2.  
  3. Mix all spices, olive oil and lemon juice in a bowl and then pour over the chicken pieces.
  4.  
  5. Leave marinating ideally overnight.
  6.  
  7. Remove the marinated chicken and place on metal skewers with a little bit of space between each cube.
  8.  
  9. Grill on a high heat until browned on the outside but just cooked through (don’t overcook or they’ll be dry!)
  10.  
  11. Rest the skewers for five minutes and serve with lemon wedges and garlic and herb mayo

 

Spanish Flatbread

Ingredients – Serves 2:

  • – 185g plain or 00 flour – plus extra for dusting
  • – 20 ml of olive oil
  • – 80ml tepid water
  • – 0.5tsp of baking powder
  • – 0/2 tsp of yeast
  • – pinch of salt

Method:

  1. Add the flour, baking powder to a mixing bowl and set aside. Pour olive oil and 80ml of tepid water to a smaller bowl, sprinkle yeast on top and let sit for 5 minutes or until the yeast looks frothy. Mix dry and wet ingredients, stir all together using a wooden spoon…once it all combines, take the dough with your hand until it becomes a springy dough. If your dough is too sticky, add a little more flour. If too crumbly, add a little more water.
  2.  
  3. Set Aside – it doesn’t need to rest for long, 20 minutes will be enough.
  4.  
  5. Split dough into 8 balls, heat frying pan to high heat, while the temperature builds, sprinkle flour on clean work surface or board, and some on your rolling pin.
  6.  
  7. Take a ball of dough, flatten into rough circle with your hand then roll until thin, keep turning and flipping over.
  8.  
  9. Add 2 -3 flatbreads to your pan at a time and cook until you see the flatbreads blister and char.
  10.  
  11. Once both sides cooked, keep wrapped in tea towel – this softens your flatbreads.

Paella Verdura

Ingredients – Serves 3:

  • – 300g of paella rice such as bomba or calaspara
  • – 400g of tinned chopped tomatoes
  • – 1x small onion, diced
  • – 2x clove of garlic, crushed
  • – 1tbsp of olive oil
  • – 1tsp of turmeric
  • – 1 small red pepper, diced
  • – 1 small courgette, diced
  • – 1tsp of paprika
  • – 1tsp of cumin
  • –  1/2 tsp of saffron 
  • – 850ml of vegetable stock
  • – lemon and chopped parsley to garnish
  • – salt and pepper to taste

Method:

  1. Place a large and deep pan over medium heat and add the oil, saute the onion until translucent and continue with garlic, courgette and pepper.
  2.  
  3. Cook for further 3 minutes, then add all the spices, make sure that your pan isn’t completely dry (add more oil if needed).
  4.  
  5. Rice goes in next, fry it without adding any liquid for 2 minutes, this helps to open the grains and helps to absorb the stock easily.
  6.  
  7. Make sure you don’t stir your paella too much as you would release too much of the starches and end up with a risotto-like texture.
  8.  
  9. Add salt and pepper, half the stock and all the tomatoes, mix well once, turn the heat to low and let it cook until most of the liquid has evaporated, add more stock at this stage and repeat.
  10.  
  11. The whole process will take roughly 20 minutes, depending on your rice texture preference.
  12.  
  13. Let it stand for 5 minutes before serving, zest and juice lemon and add chopped parsley as garnish.

Lemon Posset

Ingredients – Serves 3-4:

  • – 300ml of double cream
  • – 60g caster sugar
  • – 1 juicy lemon

Method:

  1. Squeeze the lemon.
  2.  
  3. Bring the cream and sugar to the boil (careful it should just boil but not boil over). Once you see it boil – stay there and boil for exactly 3 minutes.
  4.  
  5. Take the pan off the heat and whisk in the lemon juice.
  6.  
  7. Strain this into a jug and leave to cool for 20minutes.
  8.  
  9. If you wish to put a crumbled biscuit in the bottom of the receptacle – this is the time to do it. If not gently pour the cream into the glasses.
  10.  
  11. Refrigerate for 6 hours minimum.
  12.  
  13. Serve with fruit and edible flowers

We hope you enjoyed the class!

We really hope you enjoyed your class at Food Sorcery. If you have any questions for chef get in touch lovetocook@foodsorcery.co.uk

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