A TASTE OF SPAIN

A TASTE OF SPAIN

On my recent travels to Spain, I was able to enjoy many new flavors and learn about

their culinary aesthetic. The following dishes are found on almost every menu; they’re

pretty much staples in Spanish cuisine. As always, I put my own twists on these

recipes to make it easy for you to bring the aromas and tastes of Spain to your kitchen.

PATATAS BRAVAS

Patatas Bravas are a classic Spanish appetizer made of large fried potato chunks. They are typically served with spicy red sauce.  My version is a bit healthier since it is baked or air fried, but don’t worry, I assure you, they taste just as delicious!

4 large russet potatoes, peeled and cubed

1/2 tsp. salt

1/2 tsp. garlic powder

1/4 tsp.  black pepper

1/2 tsp. smoked paprika 

2 tbs. olive oil

For the spicy sauce:

1/3 cup ketchup

2 tbs. sriracha 

1. Toss the potatoes with the spices and oil. 
2. Pour an even layer into an air fryer and set to the highest setting. Cook it for 30 – 35 minutes, making sure to toss every 10 minutes. For a bake option: roast on 400 degrees on a parchment paper lined baking tray for the same amount of time. Make sure to toss the potatoes midway through.
3. Serve hot with the spicy sauce on the side.

CHICKEN PAELLA

Paella is one of the most popular Spanish dishes, and in my opinion, the best one to try! The base is rice and spices, and a mixture of protein and veggies of your choice. The options are endless!

1 onion, diced

2 garlic cloves, minced

1 carrot, peeled and diced

1 cup frozen peas

2 tbs. oil 

4 boneless skinless chicken thighs, cut into small cubes

2 cups long grain white rice

2 1/2 cups water

1 1/2 tsp. salt

1/2 tsp. cumin 

1/2 tsp. paprika 

1 1/2 tsp. turmeric 

1/4 tsp. black pepper 

1/2 tsp. garlic powder 

Fresh parsley for garnish

1. In a wide pot, heat the oil on medium-high heat and sauté the onion, carrot, garlic, and peas for five minutes, stirring constantly. 
2. Add in the chicken pieces and sauté for an additional five minutes. Add the spices and salt and stir for one more minute.
3. Pour in the water and stir, then mix in the rice and bring to a boil. 
4. Once boiling, lower the heat to medium-low and cook for 25 – 30 minutes until the rice is fully cooked. Top with fresh minced parsley.

QUICK MARINATED SPANISH OLIVES

12 oz. of your favorite olives, drained well 

4 cloves garlic, sliced

3 tbs. olive oil

2 sprigs of fresh rosemary or oregano

Sprinkle of black pepper

Dry red chili peppers (optional) 

1. Mix all the ingredients together and store in an airtight container in the fridge for at least three hours.  This can last up to two weeks in the fridge.