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Spanish Cooking Together

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:

Starter

Gambas al Ajillo

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 

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

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!

Main Course

Oil Poached Fish with Sauce ‘Noisette’

Hake is really popular in the Med, less well known in the UK, but a firm favourite with us.  If it’s not available, you can choose cod loin for a similarly thick fillet or ask your fishmonger for a suitable alterative.  This method cooks your fish delicately and once cooked you can use the pan to make your sauce – similar to the French Classic, beurre noisette – the Spanish make with olive oil.

Ingredients – Serves 2

  • 2 Hake fillets, skin on
  • Olive oil – enough to layer your pan about halfway up your fish
  • Spanish Paprika
  • For the Sauce
  • 100g Green Beans, chopped in halves/ thirds
  • Handful Samphire and chopped parsley
  • Tablespoon of Capers
  • Squeeze of lemon juice and zest
  • Method

    Heat oil to between 70 and 80 degrees – this is before it would smoke, then turn the heat down. It should not be bubbling.

    Skin side down, add the fish to the pan, season with pinch of Spanish paprika and spoon olive oil over the fish to make sure it is all covered.
    It should only take about 7 minutes to cook, quicker if your fish is thinner. You know when the fish is cooked as it becomes more opaque and if you are using hake, it will be a beautiful white colour.
    Remove the fish from the olive oil and set aside, remove skin while the fish is hot and prepare your sauce.

  • To make the sauce
  • Turn the heat up a little and add a good squeeze of lemon, and the lemon zest.
  • Add the green beans, and allow to soften, add the samphire and parsley and taste to season.
  • To Serve
  • Add the fish back into the sauce to heat through and serve immediately.  

Canary Island Potatoes

These wrinkled potatoes are cooked in salted water until the water evaporates, leaving the skin with a fine salted crust and a wrinkled appearance. They are served with mojo sauce, which tastes as good as it sounds.

Ingredients – Serves 4:

  • 500g baby new Potatoes
  • 2 Tbsp sea salt

Method

  • Put the potatoes into a pan so they are in a single layer covering the bottom of the pot. Add the sea salt and add just enough water to cover the potatoes.

  • Bring to a boil and cook uncovered, over medium heat, for about 20 minutes, or until the water has evaporated. Leave them over low heat for a few minutes, gently stirring them in the dry pan.

  • They should be slightly wrinkled and covered in a fine powder of salt. Serve hot or warm with both the mojo sauce drizzled over – or use as a dip.

RED MOJO SAUCE, this makes plenty hence we demo, it will last for a few days in the fridge

Ingredients:

  • Red pepper, coarsely chopped
  • 8 garlic cloves, coarsely chopped
  • 1 tsp cayenne pepper
  • (Large pinch) red pepper flakes
  • 1 heaped tablespoon paprika
  • 2 tsp sugar
  • 1/2 tsp ground cumin
  • 100 ml olive oil
  • 50ml red wine vinegar
  • (Small pinch) sea salt

Method

Place all the ingredients except the olive oil into a blender and blend until smooth. Gradually add the olive oil continuing to blend until you have a light creamy consistency.

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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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