Tag Archives: spanish food

Perdices a lo Torero (Bull-fighters’ Partridges)

4 servings
You will need
4 partridges or 2 if of good size
3 anchovies
4 oz. bacon
4 large ripe tomatoes, peeled and chopped
3 medium pimentos, peeled and sliced (To peel, burn over flame until black outside, then wash off skin under the cold tap)
parsley, chopped
1 glass white wine
ground pepper
salt

lemon slices for garnish
4 thin slices of first-class Serrano ham

Clean partridges well. Take the bones out of the anchovies and wash well under the tap. Chop anchovies together with the partridge livers and back, to make a finely-chopped stuffing. Season with salt and a little pepper. (A small quantity of white bread crumbs, soaked in milk and compressed, may also be added.)

Stuff the partridges with this mixture and sew up with twine. Sprinkle with salt. Lightly fry partridges in the oil.

Once the partridges are browned on the outside, add the fried tomatoes and pimentos. Lightly fry tomatoes and pimentos in oil and season with salt, pepper and chopped parsley.

Put them in a casserole and cover. Cook slowly for 30 minutes. Add wine and cook for thirty more minutes. The partridges are now ready to serve, but do not forget to take out the twine.

Garnish with lemon slices around the partridges. To accompany, serve in a separate dish fried ham slices.


©Shufunotomo Co., Ltd., Japan 1973

Pollo con Langosta (Chicken with Lobster)

4 servings

You will need
1 chicken weighing 2lb.
powdered cinnamon
½ cup lard
½ cup oil
1 large onion, chopped
1 bunch of herbs, containing bay leaf, thyme, marjoram, a few leek tops, parsley and a piece dry orange peel; all well tied with a strong thread or twine.
3 or 4 medium ripe tomatoes, peeled and chopped
1 glass old wine
1 small glass dry spirits
1 teaspoon flour
1 live lobster, weighing 2lb.
a few pistils dry saffron
1 large clove garlic, peeled
2 tablespoons toasted and peeled almonds and hazel-nuts
2 tablespoons chocolate
8 rather large, triangular-shaped slices of fried bread
ground pepper
parsley
salt
pepper

Cut the chicken into 8 pieces, sprinkle with salt, pepper and a little cinnamon. Brown, together with chicken liver, in equal parts of lard and oil in a shallow earthenware pot or casserole. When golden, add chopped onion and the bunch of herbs. Stir, and once the onion is tender, add the tomatoes. Stir, and once the onion is tender, add the tomatoes. Fry until the tomatoes lose wateriness, then add the wine and spirits.

Cover the casserole until the wine is reduced by half. Sprinkle with flour, simmer a little then pour on stock or hot water until the pieces of chicken are well covered.

Continue cooking slowly. Cut the lobster, while alive, into 8 pieces, keeping its liver and blood aside. Fry lightly in hot oil. When the chicken is half-cooked, add the lobster in the casserole.

In a mortar, pound the saffron, garlic, almonds and hazel-nuts, the fried chicken liver, the lobster’s liver. When the mixture converted into a smooth paste, add the melted or powdered chocolate. Dilute the paste with the lobster’s blood and the chicken sauce. Add to the casserole in which the chicken and the lobster are cooking.

Salt and pepper to taste. There should not be too much sauce, and once the dish is ready, remove the herbs and serve in the casserole, with the freshly-fried bread all around and a little minced parsley on top.

For special occasions, put the piece of chicken and lobster on a large, heated metal bowl. The pieces of lobster can even be taken out of their shell, keeping the head in the centre of the dish. Strain the sauce and pour over everything. Place the dishes of fried bread around the sides, alternating with lobster claws.


© Shufunotomo Co., Ltd., Japan 1973

Greixera de Macarrones (Macaroni Casserole)

4 servings

You will need
1 lb. macaroni
1 cup or more milk
1 ½ cups grated dry Mahón cheese
powdered cinnamon
4 hard-boiled eggs, cut in half
½ cup butter
salt

Cut macaroni into short lengths, and boil in salted water in a wide and shallow casserole.

When it is almost cooked, drain and put to boil in the heated milk to finish cooking.

Add ¾ of the cheese, together with a little cinnamon. Salt to taste. Mix well and put in a casserole, cover with rest of cheese and a little more cinnamon and the hard-boiled eggs. Place a little butter on each of the egg halves and spread the remaining butter over the macaroni. Put in an oven to brown and serve immediately.


© Shufunotomo Co., Ltd., Japan 1973

Bacalao con Patatas (Codfish with Potatoes)

4 servings

You will need
1 lb. dried salt cod (preferably taken from the thickest part of the fish) cut into 8 pieces, which should be soaked for one day before cooking, changing the water 2 or 3 times during that period.
2 teaspoons flour
1 cup or less oil
3 ½ oz. onions, peeled and sliced
3 ½ oz. carrots, peeled and sliced
1 bay leaf
1 twig thyme
3 ½ oz. ripe tomatoes, peeled and chopped
some white fish ones (hake, sole, goosefish)
a few pistils dry saffron
1 clove garlic
8 or 10 toasted, peeled almonds
1 lb. small, whole, new potatoes, peeled
4 hard-boiled eggs, cut in half
parsley, minced
ground pepper

Scale the cod and dry with a cloth. Dredge the cod with flour and fry in oil until lightly golden. Remove from frying pan and place on a dish. Separate the largest bones without breaking the pieces of fish.

Pour the remaining oil in the frying pan into a casserole. Heat and add the onions, carrots, bay leaf and thyme. When tender, add the chopped tomato and then a little flour. Stir the vegetables well then pour on 3 cups hot water. Stir once more with a wooden spoon, add the white fish bones plus the bones removed from the cod, a little pepper and salt. Cook slowly for 25 minutes. 10 minutes before this sauce is cooked, add the following mixture:
Ground together the saffron, garlic and almonds in a mortar, until a fine paste is obtained. Dissolve with a few drops of oil and a little of above sauce. This is the Catalan sauce.

Boil the potatoes in salt water for 5 minutes, drain and toss in a little oil in an earthenware pot. Strain the Catalan sauce and add to the potatoes. Cook slowly in the covered pot, stirring every now and then. When they are half cooked, add the pieces of fried cod. Cook slowly until the potatoes are tender. Salt to taste.

Serve in the same casserole, with the eggs and sprinkle a little parsley on top; or else in a dish, with the cod in the center, the potatoes around and the eggs and parsley on top.


© Shufunotomo Co., Ltd., Japan 1973