Spanish Cooking Together

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Spanish Cooking Together

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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. 

We Cooked:

Gambas al Ajillo – Starter

Ingredients – Serves 4 as a small starter:

A classic Spanish starter, simple, but delicious.  The flavours work with a whole range of proteins, so although it is titled prawns, you can use other fish, chicken, mushrooms or tofu.

  • – 4 tablespoons olive oil
  • – 2 cloves garlic finely sliced
  • – ½ teaspoon chilli flakes
  • – 200g raw peeled king prawns
  • – Salt and pepper to taste
  • – Juice of half a lemon (plus 2 lemon quarters for garnish)
  • – 1 teaspoon paprika
  • – 1 handful parsley chopped

Method:

  1. Put the olive oil into a cold frying pan and add the sliced garlic and chilli flakes. Place the pan over a medium heat and allow the oil to gently heat up until it’s sizzling. Once the oil is sizzling, cook the garlic for 1 more minute. (Take care, as garlic can easily burn if cooked too long!)
  2. Add the prawns, bring back to sizzling and cook for about 3 minutes, stirring a few times, until the prawns are pink all over and starting to curl.
  3. Season with salt and pepper and squeeze over the juice of half a lemon. Stir the prawns one last time and then turn the heat off.
  4. Sprinkle with the paprika and parsley and serve immediately, while still sizzling.

Pan Con Tomate – Starter 

Conjuring memories of pavement bars in Barcelona, Panne Con Tomate also works as a great use up of ripe tomatoes and day-old bread.
 

Ingredients: Serves 2

  • Bread
  • One large ripe tomato
  • Garlic cloves
  • Salt
  • Splash of lemon juice
  • Olive Oil

If you have a decent loaf to use up, cut it thick so that it can be a good, sturdy base for your grated tomatoes. One large tomato will make enough puree for 2 people. If you haven’t got a leftover loaf – the par-baked ciabatta loaves work well.

Method

  • Slice the bread loaf in half length-wise then in 2-inch slices, you want 2 slices per person max. Brush the bread generously with good olive oil and arrange on a sheet pan. Toast under the grill until the bread is lightly golden brown.
  • Grate the tomatoes over the large holes of your grater – the peel is naturally left in your hand – discard.  Season the tomato puree with salt and a splash of lemon juice
  • When the bread is ready, rub the garlic cloves over the hot bread, then spread the grated tomatoes over the bread. 
  • Serve soon after you prepare it. Do not wait too long where the bread can get soggy. 

Padron Peppers – Starter

Ingredients: 

  •  4-5 peppers per person.
  • A good splash of olive oil, enough to just coat the bottom of the pan
  • Flaky sea salt

Method:

  1. Rinse and dry the peppers.
  2. Heat the olive oil in a pan at high heat until it is very hot (but not yet smoking).
  3. Add the peppers and cook, tossing occasionally, until the skin starts to blister and soften. Don’t let them burn, but do leave them enough time to completely soften.
  4. Remove the peppers and place them on a plate.
  5. Sprinkle generously with sea salt and enjoy!

Spanish Pork Piccata – Main

For a pescatarian option use two Sea Bass fillets per person or for a vegetarian/vegan option use cauliflower slices and increase the amount of butter beans to 4 tbsp.
 

Ingredients; Serves 2

  • 300g of trimmed pork fillet, sliced into medallions
  • 2 cloves of garlic
  • 2tbsp of plain flour
  • 1tbsp of butter
  • A splash of olive oil
  • 1 lemon
  • 1tbsp of capers
  • 2tbsp of drained butter beans
  • A handful of chopped parsley
  • Salt and pepper

Method

  1. Crush and chop the garlic and sprinkle it with a bit of salt and use the flat of knife and turn the garlic into a puree.
  2. Heat a frying pan over high heat. Drizzle the pork with a bit of oil, and rub the garlic paste in it…
  3. Dunk the pork medallions in flour and pan-fry on both sides until golden.
  4. Remove from the pan and set aside. Using the same pan, melt the butter, add capers and butter beans, and cook for a minute before adding lemon juice and parsley…Add pork to the caper sauce toss it around and cook until the pork is cooked medium well and the sauce has turned into a thicker glaze.
  5. Serve with patatas bravas.
Method for Cauliflower
  1. Follow step 1 above
  2. Slice a cauliflower into ‘steaks’ or smaller slices as desired. Drizzle evenly with olive oil and sprinkle with about ½ teaspoon of salt. Dust with flour on both sides.
  3. Heat a pan with oil, place the cauliflower pieces and cook for 4-5 mins until browned, flip and cook the other side for a further 3-4 mins.

Follow step 4 above

Method for Sea Bass

  1. Follow step 1 above
  2. Rub the fish fillets with oil and sprinkle with flour
  3. Heat a pan to smoking hot, add the fillet skin-side down. Turn the heat down to medium-high. Apply pressure to the fillet to ensure that the fish stays flat. Cook for 2-4 mins
  4. Once the skin is crisp and golden, turn the fillet over and remove the pan from the heat. Leave the fish in the pan to cook through in the residual heat, then serve up immediately.

Follow step 4 above.

Cheesy Patatas Bravas – Main

Ingredients; Serves 2

  • 300g of peeled and chunky-diced potatoes
  • 2tsp of olive oil
  • 2 cloves of garlic, chopped
  • 1 sprig of rosemary
  • A handful of chopped parsley
  • 200g of chopped tomatoes
  • 1 small onion, sliced
  • 1tsp of smoked paprika
  • ¼ tsp of cayenne pepper
  • A handful of grated mozzarella
  • Salt and pepper

Method

  1. Preheat the oven to 190C with a roasting tray. Toss the potatoes with some oil, salt and pepper. Pop them onto the tray with rosemary sprig and roast for 35 minutes.
  2. Preheat a saucepan on medium heat, and add a splash of oil.
  3. Cook the onion and garlic for a few minutes before adding paprika and cayenne.
  4. Add chopped tomatoes and cook for about 5 minutes until the sauce has thickened.

To serve: Toss the crispy potatoes with sauce and chopped parsley, sprinkle with cheese and bake for a couple of minutes longer.

Olive Oil Poached Fish with Sauce ‘Noisette’, Canary Island Potatoes with Red Mojo Sauce – Click Here

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We Hope You Enjoyed The Class

If you have any feedback about the class or questions for chef please do get in touch. Email: lovetocook@foodsorcery.co.uk

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