Paella (Updated - v2)

 

Preparation time approx. 1.5 hours

Preparation You'll need: Tefal Astucio, if you have one ;-) - The cooking settings (level 2, 3) are for the Astucio! Alternative: A large frying pan or better a wok, with lid Another large pan (for frying chicken, chorizo and shrimps)
Ingredients (for 2 persons) 2 chicken legs 100 g Chorizo [tʃoˈɾiθo] 4 cloves of garlic 6 to 12 large prawns, depending on size, preferably with shell 2 half bell peppers, red and yellow 125 g plain rice 1 medium sized onion 2 medium tomatoes 100 g peas 250 g seafood (Shrimps, clams, calamaris) A pinch of genuine Saffron Salt, pepper, cayenne pepper, olive oil 200 mL water
First steps If the seafood and/or the Gambas are deep-frozen, take them out of the packages and let them each thaw in sparate plates. Also, if necessary, let the peas thaw in a not too small bowl (you can add the tomatoes a bit later). Fry the chicken legs in regular olive oil on medium to high heat in a large pan until they are nicely brown. This will take some time - in the meantime... Clean the bell-peppers and cut them into not too small pieces. Roughly dice the onion, chop the cloves of garlic. Put everything, together with the rice, into a bowl, set aside. Remove the skin of the Chorizo and cut into not too thin slices (4 to 5 mm). Dice the tomatoes, add to the peas. When the legs are done, set aside in a plate and render the fat from the sausage on medium heat, until the pieces just start to get brown. Add the sausages to the chicken legs, pour the fat away.
Preparation Heat up 3 Tbsp. olive oil (regular) in the Astucio on position 2 (medium heat). Add chicken legs and sausage, then the plate with bell-pepper, rice, onions and garlic, season with salt and pepper, mix well. Let it cook on 3 until the rice starts to get translucent, that doesn't take too much time. Add the tomatoes and peas, the saffron and a good deal of cayenne pepper, plus 200 mL water. Bring to boil on position 3, then cover it, let it cook on position 2 to 2.5. It has to stew for around 30 minutes, with adding the seafood after 10 minutes (at the same time you can stir and season to taste with salt, pepper and more cayenne pepper). Fry the gambas with shell on both sides in the used pan with some oil to activate their taste. 5 Minutes before the half hour of cooking is over, add the fried gambas (you can leave the shell on the large Gambas, but remove the head) - stir again at the same time. This would also be a good time to check, if a little bit more water might be needed. Finally, cover the paella and let it stand for 10 minutes. Tastes better this way :-)

Papas Arrugadas

Preparation time around 45 minutes

Preparation You'll only need: Medium sized pot Kitchen towel
Ingredients (for 2 persons) 300-350 g potatoes (preferably small, same size, rather firm cooking) 60-65 g coarse sea salt
Preparation Clean the potatoes thoroughly. Then put them in a medium pot and pour in enough water to only half cover them. Add 60-65 g coarse sea salt and bring to the boil briefly over a high heat. Now cover with a kitchen towel and simmer over a low to medium heat. Check occasionally to see if the potatoes are starting to soften (this will take 20-25 minutes). As soon as you notice that they are getting soft, pour off the rest of the water and put the pot with the potatoes back on the cooker (without the kitchen towel). Now let the potatoes dry on low/medium heat (4) for another 10-20 minutes. The white salt crust will form and they will become wrinkly as they dry out a little.

Spanish Rabbit

 

 

 

Goes well with farmhouse bread, Baguette or Greek flatbread

Attention! Preparation time a bit more than 1 hour!

Preparation You'll need: A roaster with lid
Ingredients (for 2 persons) 1 whole rabbit 40 g Serrano ham ½ red and ½ green bell-pepper 2 medium-sized onions 1 Tetra-pak chopped tomatoes (500-600 g) 4 cloves of garlic 1½ heaped tsp. pimentón (Spanish smoked sweet paprika) 1½ bay leaves 1 lemon (bio) ½ bunch of parsley Olive oil Salt and pepper
First steps Rinse the rabbit, pat dry with paper towel, remove head if it's the full rabbit, and cut into several pieces with a cleaver. Fry in regular olive oil on medium to high heat (7) on both sides until they are dark brown. This will take some time - in the meantime you can prepare the other ingredients: Coarsly chop the 2 onions, cut the bell-pepper halves into large pieces (2 to 3 cm), put together aside. Rinse and pluck half a bunch of parsley Remove the skin of the 4 cloves of garlic, press and finely chop them. Cut 40 g Serrano ham into small pieces Zest 1 complete lemon, juice one half of it.
Preparation As soon as the rabbit parts are browned, take them out of the roaster. Now sauté the onion and peppers in the olive oil at medium heat for 5 minutes (if olive oil is still needed, you can now add Extra-virgin olive oil). Add garlic and sauté for another 2 minutes. Now add the tomato pieces, Serrano, 1½ heaped teaspoons of pimentón, lemon zest and juice (15-20 ml) of one half, bay leaves and most of the parsley (the rest of the parsley is used at the very end). Stir well and season with salt and pepper. Add the meat pieces, cover and fry over medium heat for 35 to 40 minutes, stirring occasionally and checking the moisture. If necessary, add water.
Serve To serve, first briefly set the meat aside, season the sauce again, then place it on the plates, add the meat and garnish with parsley.

Spanish Chicken

 

Goes well with farmhouse bread, Baguette or Greek flatbread

Attention! Preparation time ca. 1.5 hours!

Preparation You'll need: A Tajine (or a casserole dish with tighly closing lid) A pan with lid
Ingredients (for 2 persons) 2 chicken legs 40 g Serrano ham ½ red and ½ green bell-pepper 2 medium-sized onions 1 Tetra-pak chopped tomatoes (500 g) 4 cloves of garlic 1½ heaped tsp. Pimentón Dulce Ahumado (Spanish smoked sweet paprika) 1½ bay leaves 1 lemon (bio) ½ bunch of parsley Olive oil Salt and pepper
First steps Fry the chicken legs in regular olive oil on medium high heat (6) on both sides until they are dark brown. This will take some time - in the meantime you can prepare the other ingredients: Coarsly chop the 2 onions, cut the bell-pepper halves into large pieces (2 to 3 cm), put together aside. Rinse and pluck half a bunch of parsley Remove the skin of the 4 cloves of garlic, press and finely chop them. Cut 40 g Serrano ham into small pieces Zest 1 complete lemon, juice one half of it.
Preparation Pre-heat the oven at 180℃. As soon as the chicken legs are brown, set them in Tajine aside. Now sauté the onions and bell-pepper in that oil for 5 minutes, also on medium heat. Then add the garlic and sauté for another 2 minutes. Add the tomatoes, Serrano ham, 1½ heaped tsp. pimentón, lemon zest and juice (20 mL), bay leaves and most of the parsley (the rest of the parsley will be used at the end). Mix well, season with salt and pepper, pour into the Tajine next to the chicken legs. Put the chicken legs on top, close with the lid and bake for 40 to 45 minutes (depending on the size of the legs) at 180℃ (convection). After the 40 to 45 minutes, remove the lid, continue to bake for another 15 minutes.
Serve To serve first remove the legs for a moment, season the sauce again if necessary, put the sauce on the plates, garnish with parsley, place the legs on top.

Spanish Garlic Shrimps

 

Recipe originally coming from Shuwen Lisa Wu ☺ 
I just changed a few minor things here and there

 

 

Goes well with white bread, baguette or Flatbread Greek style, and a chilled white wine

Preparation You'll need: A casserole dish
Ingredients (for 2 personens) Around 550 g Gambas without shell (with shell 750 to 800 g, if you don't have any other) 150 mL regular olive oil 10 cloves of garlic ½ or 1 Habanero chilli (or 4 to 5 Thai chilis if no Habanero at hand) 3 Tbsp. parsley if you have some coriander green, that you want to get rid of, it goes well with it, too, but do not drop the parsley. ½ tsp paprika (mild) 1 lime (for the juice) Fleur de Sel, ground black pepper
Preparation Preheat the oven on top/convection grill to 140℃. If the shrimps are frozen and or with shell, unfreeze and remove the shell. Mix the paprika powder with the oil, chop the parsley, garlic and the chilli. Put all ingredients with Fleur de Sel and some pepper into the casserole dish and mix well with your hands. Place in the oven (level 4) and grill at 250℃ for about 5-6 minutes. Afterwards stir well and continue to bake fan-assisted at 180℃ for another 5 to 6 minutes. During that time the heat will slowly go down. Then take it out, add the juice of 1 lime, mix well and serve hot immediately.