Paella Iberica

Paella Iberica

3 cups arborio Italian rice
6 chicken thighs, cut in 3 pieces
Salt and pepper
4 tbsp extra virgin olive oil
1 tsp saffron threads
6 cups high quality chicken stock
10 oz fresh green beans, cut into small pieces
10 oz frozen or canned artichoke hearts (not marinated)
2 white onions, finely diced
6 cloves garlic, peeled and finely diced
1 tsp died chili flakes
1 tsp smoked pimentón (dulce)
1 can (28oz)  Italian whole plum tomatoes, drained and chopped
1 large red pepper, roasted, peeled, seeded and sliced into strips
12 medium shrimp, peeled and de-veined
16 fresh manila clams, soaked in salted water to clean out the sand
6 oz spanish chorizo, cut into slices
6 shrimps with the shell on for the top of the paella
2 lemons cut into thick wedges

Method

  1. Season the chicken thighs with salt and pepper.
  2. Heat 2 tbsp of oil over medium heat in a skillet, add the chicken and cook 10-15 minutes. Transfer to a platter and hold.
  3. To bring out the flavour of the saffron toast the threads in a saucepan, remove from heat and crush the threads in a mortar/pestle. Add the chicken stock to the saucepan and add the crushed saffron. Bring the stock to a boil and simmer over medium heat for 10 minutes. Hold stock until needed.
  4. Start building the paella. Place the pan over medium heat, add the olive oil. Add the onions and cook to a light golden brown stirring constantly, about 7 minutes. Add the minced garlic and cook for another 3 minutes.
  5. Add the chicken, chorizo, tomatoes and pimentón, stir and cook for 3 minutes.        
  6. Add the rice and stir for 2 minutes to incorporate all the ingredients. ➜
  7. Pour in the saffron/chicken stock, add the green beans and artichokes and stir thoroughly. Bring to a boil, turn the heat down to a slow simmer and cook for 3 minutes.
  8. Add the peeled shrimp and clams to the top of the paella. Do not stir.
  9. Place in a preheated oven, 375℉. Alternatively place in a BBQ. Cook for 18 minutes.
  10. Grill the shrimp with the shells on…
  11. Top the paella with roasted pepper slices, the grilled shrimp and lemon wedges. Serve

 

Gazpacho Andaluz

First step: Ice Carving lessons to make your bowl.
Second step: Following the recipe under Chef E’s watchful eye; make gazpacho.
Third step: Eat!!

Gazpacho Andaluz

3 pounds ripe flavourful tomatoes, coarsely chopped
3 green frying peppers, coarsely chopped
1 cucumber about 5 inches long, peeled and coarsely chopped
1 medium Spanish onion, coarsely chopped
5 large cloves of garlic, peeled and chopped
1/2 cup mild extra virgin olive oil
3 tbsp white wine vinegar
2 tbsp sherry vinegar
salt
dash Tabasco Sauce

Method

  1. Place the tomatoes, peppers, cucumber, onion and garlic in a large food processor add the olive oil, vinegars, tabasco sauce and salt. Process until smooth, do this in two batches if necessary. Pass through a strainer into a bowl using a wooden spatula to extract as much liquid possible. Taste and add more vinegar and salt as needed. Chill thoroughly.
  2. Serve in chilled bowls and garnish with chopped tomatoes, peppers and cucumber. Serves 8-10

Pastel de Santiago

Pastel de Santiago – St James’s Almond Tart


THE PASTRY
1/2 cup unsalted butter
1/2 cup sugar
1 tsp cinnamon
1 egg 2 cups flour

THE FILLING
8 eggs
2 1/4 cups sugar
4 1/3 cups ground almonds
Juice and zest of 1 lemon

Icing Sugar

The Pastry
1. Beat the butter with the sugar until light and fluffy.
2. Beat in the egg and the cinnamon.
3. Using your hand or a food processor, work in the flour to make a smooth dough, roll into a ball, cover with plastic wrap, place in the refrigerator for 30 minutes.
4. On a floured surface, roll out dough very thin, place in a 9″ tart pan.

The Filling
1. Preheat oven to 400℉.
2. Beat the eggs until light and fluffy, then sprinkle in the sugar, while beating until white and doubled in volume.
3. Gently fold in the ground almonds, lemon juice and zest.
4. Spoon the mixture into the tart base, fill to the top.
5. Bake for 45-50 minutes, until the pastry is crisp and the topping firm and browned.

Gambas Pil Pil

gambas Pil Pil – shrimp with garlic and chili

12oz peeled raw shrimp
4 tablespoons olive oil
1 garlic clove sliced
1 teaspoon small dried chilies, seeded
sea salt

  1. Heat oil in a small skillet, add garlic and chilies
  2. Cook garlic and chili for about one minute
  3. Heat skillet to sizzling, add shrimp and cook until opaque, sprinkle with sea salt
  4. Serve in the skillet or alternatively in individual heated  cazuelas

The shrimp must be sizzling hot when served. Serve

with bread for mopping up the juices.

Serves 4

Semana Cultural de Pozos 2014

Pozos Theatre

 

 

 

August is traditionally the family holiday month in Spain. No different in Pozos, the population swells as families come to the village to rest, visit with family and friends, party, hike, garden, and enjoy Semana

Village Feasts

Outdoor Games

Cultural de Pozos! – a week long cultural event, organized by local residents, it includes music, games, food, crafts and entertainment.