Questions tagged [spanish-cuisine]
Questions with this tag should be about traditional ingredients, preparations or dishes from Spain - such as paella, gazpacho or migas. Questions about ingredients common to Spanish-style cooking, but which aren't about a specific Spanish dish, should not use this tag.
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Is there an olive oil brand named "Orci" in Spain?
Is there an olive oil brand named "Orci" in Spain? How is its extra virgin olive oil? I can't find anything related on the "Internet" in China. Some products near their bbds or ...
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1
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Figuring out Spanish/Basque savory flan
I'm trying to recreate a dish I had in the Orio restaurant in Valencia, Spain.
For lunch, Orio serves a vast buffet of Basque-style open sandwiches (pinchos), including our favorite, which was topped ...
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Could overfrying and/or undersimmering the Spanish rice have caused it to develop a cardboard-like taste and a pungent odour?
Growing up, my mother always made me one of my favourite treats, which was arroz Guizado, or Spanish fried rice. It was the only kind I had ever tasted up until I was around eleven or twelve. When I ...
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What is this crustacean on my plate?
In Spain, I had this crustacean on my plate in a fidea dish. It was about 1.5 cm wide, around 10 cm long and did not really contain any meat worth eating. I’m wondering what this crustacean is called.
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What is this Spanish dessert?
I recently ate one of these in a restaurant in Gran Canaria - they didn't have a menu, you just pointed at things on a trolley. I loved it and asked what the name was but we couldn't quite communicate....
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Quantity of rice per diameter of paella pan?
In an effort to limit leftovers, I recently bought a 26cm steel paella pan to supplement my 40cm pan. Because such things do not always scale linearly, I looked for a guide on how much rice to use in ...
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How to fix Spanish-Style Milkfish that became Too Salty [duplicate]
My wife made spanish-style milkfish, when I tasted it during the night it was alright, but when I tasted it next day for breakfast it has become too salty! I searched for recipes and saw that you're ...
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Is there an English word for the Spanish pepper called Ñora?
Is there an English word for the Spanish pepper called Ñora?
I have translated the following from Wikipedia
The ñora is a cultivated variety of Capsicum annuum or pepper, called
"bola" in ...
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1
answer
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What type of chorizo is this?
I have been given a gourmet hamper which includes a chorizo sausage. There are no instructions on the packet to say what it is. I have had cooking chorizo before and know what it looks like. This ...
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Gas Grill vs. Burner for Paella
I'll soon be making paella outdoors, in a 15" stainless steel paella pan. I have two choices of how to heat this pan:
Weber Genesis II 3-burner gas grill
Iwatani 35FW portable butane stove
Which ...
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Is Calrose rice a decent choice for paella?
I'm making paella.
Most of the recipes I've looked at call for specialty rice varieties that are expensive and/or difficult to find. I have a large amount of Calrose rice (this stuff) in my cupboard ...
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Plain vs flavored Crema Catalana
I have in front of me two recipes for Crema Catalana, one plain and one coffee and cardamom flavored.
The amount of milk in the former is equal to the amount of milk plus coffee of the latter. The ...
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1
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Is Torta de Santiago supposed to be very moist?
Is a Torta de Santiago supposed to be moist? I cook it on convection for full time but the cake is still moist, so much so that my 95 year old mother-in-law cooks pieces I give her again! A couple ...
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Choricitos a la sidra -- raw or cured?
I was shown this recipe for choricitos a la sidra -- small chorizo sausages cooked in cider. From the pictures it's not obvious if the sausage used is fresh (raw) or cured (ready to eat).
(Image ...
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Tortilla de patatas: Flip and slide, or slide and flip?
Most recipes I've found suggest flipping the half-done tortilla from the pan onto a plate, and then sliding it back onto the pan. However, that would leave egg residue on the plate. Why not slide it ...
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Polenta instead of breadcrumbs?
I'm making flamenquin this evening and don't have any breadcrumbs available (apart from under the toaster, but some are suspicious). Has anyone ever used polenta instead of breadcrumbs to coat meat?
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Where to look for Vintage Cookbooks in Spanish?
I'm trying to find some vintage Cookbooks printed in Spanish from the 30's, 40's and 50's for a present. After many google searches I can only seem to find vintage Cookbook sites in English only. ...
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American Potatoes vs. Spanish Potatoes
I just watched a commercial for Idaho potatoes that said they're special because they're especially 'dense'. When I was in Spain my señora told me that when she came to American she couldn't make ...
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1
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Cooking a tender pork sirloin (Solomillo al Whisky)
A popular dish in Andalusia consists of pork sirloin chops in a whiskey sauce.
I've tried to recreate this at home by marinading for a short time and then frying, but the meat ends up rather tough, ...
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Tortilla Espinoza — what is it and how do I make it?
It's been requested that I make a traditional Spanish dish named tortilla espinoza. I have no idea what this is, and Google has failed me in finding something remotely close to it.
Does anyone ...
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Would smoked chicken work well in paella?
I am not a chef, I just like to cook.
Tomorrow I am making paella for a bunch of people, and I am leaning towards following this recipe.
I was wondering, however, if it would be okay to swap the two ...
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Why does oil change the color of salmorejo?
We did a few experiments last year with salmorejo, a cold soup made of very ripe tomatoes and bread, very similar to gazpacho.
We noticed that while blending, the salmorejo would turn pink. This is ...
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What's the difference between Prosciutto, Jamon Serrano and Speck?
Jamon Serrano and Prosciutto appear to be pretty much the same thing. Both are dried cured (and pressed) pig legs. Speck appears to be the same thing, but made with different cuts of pork.
Is there ...
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Is there a difference between coca, focaccia and pizza?
I've made a number of pizza's and coca's lately and I thought about making a focaccia... When reading about coca, focaccia was mentioned, and when reading about focaccia, pizza was mentioned.
I have ...
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How can you pre-bake coca (pizza)?
The Spanish coca is related to the pizza, so I guess the question can apply for both.
Normally I bake it in about 20 minute, should I take it out after 10 minute or later or sooner?
If I freeze it, ...
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3
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2
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Properties of a good paella pan
I was bought a paella pan for my birthday. It had a small label on it with only the brand name on, which I've since washed off. It is steel (I think), with rubberised handles and dozens of concentric ...
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Cracked Mexican/Spanish style rice
I've been trying to reproduce my favorite kind of Mexican or Spanish style rice that I find in some restaurants. It is dry and fluffy and seems to be cracked or split open. I've gone through many ...
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Can I include carrots in Tortilla de Patatas and can I use a casserole dish to make it taller?
I want to make Tortilla de Patatas but I have extra carrots that I would like to use somewhere. Can I include them in the frying phase? And can the dish be cooked in a casserole dish in the oven to ...
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What's the difference between gazpacho and normal soups?
Gazpacho is (afaik) a tomato-based soup, eaten very cold. I was wondering if there is a difference between gazpacho and other soups, apart from the temperature eaten at.
Could you heat gazpacho and ...
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How to prepare Spanish Migas?
Spanish Migas is a stale bread based regional dish. It's prepared with different ingredients all over the peninsula. The Portuguese have their own variant.
How can the bread be cut with the least ...
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What type of Paprika is the generic stuff one buys at a grocery store chain?
I have read this very good link on the differences in paprika, but I did not learn all that I need to learn as far as buying these different varieties. When I go to my grocery chain to do my weekly ...
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What's in a 'Paella'?
Answering this question, I made an ass of myself claiming that
Onions are not used in a real Paella.
Tomatoes neither.
Paprika / Pimentón neither as this will overpower the saffron flavor.
I've ...
- 13.2k
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Why do you need to fry onions and garlic before adding other ingredients to a dish?
I've been using an online Paella recipe that instructs you to sweat some onions for 5 minutes, then add garlic for a few minutes, followed by the vegetables, tomatoes, rice and stock.
Is there a ...
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Pimientos de Padron equivalent
In Spain I had a wonderful tapa called Pimiento de Padron. Green chiles fried in olive oil and salted. What type of chile could I find in the US to replicate this dish? The chiles should be mild, with ...
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How much Saffron to use?
I'm a bit confused with how much saffron to use in a paella recipe. I've seen numerous recipes that state to use 1gram. However I have a 1gram jar and that seems like a lot of saffron to me. I've ...
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Can I use boiled potatoes in Spanish omelette?
I have some leftover microwaved potatoes. Can I use these potatoes in Spanish omelette? Also, I read that tomatoes are not part of "authentic" Spanish omelette. Is that true?
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Why do gazpacho recipes have you put garlic and salt together, then mash with an egg?
Why do gazpacho recipes have you put garlic and salt together, then mash with an egg?
What is the purpose?
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How does gelatin interact with grease (fat)?
I made an escalivada (eggplant, red pepper and onion in the oven, peel, cool) yesterday, and today I've added gelatin to make a nice presentation.
I used about 5gr of gelatin for 150ml heated '...
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A great book with recipes for Tapas
Spanish Tapas is some of the best food I know. I've been to a lot of great restaurants all over Europe. I've bought some books, and tried different recipes for making this food. It should not be very ...
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Why does salted cod turn chewy?
We recently bought half a salted codfish. I did a Spanish recipe (and asked a question about it). The fish had a very nice texture (although it was way too salty).
This weekend, my wife did the same ...
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Basque cod with sous-vide
I recently cooked bacalao al pil pil, a Basque recipe. The trick is to render the gelatin from the fish at a low temperature, reserve the fish meat and then mount the gelatin with oil. The whole ...
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Pimenton ahumado vs. Pimenton de la vera
Besides the noticeable cost difference between these two, what is the difference between pimenton ahumado and pimenton de la vera? Both are purported to be Spanish smoked paprika.
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What is 'Cooking Chorizo'?
I have a recipe that calls for "Cooking Chorizo" (in the UK). What is this? Would normal cured chorizo be an acceptable substitute?
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What is the ingredient that makes a Spanish paella so particular?
I have eaten paella in Spain; I then ate it in Italy, but it didn't taste like the one in Spain.
What is the ingredient that makes the Spanish paella so particular?
I remember they used a particular ...
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What type of sherry is typically used when cooking?
Not having used sherry before, what is the type used when a recipe just calls for "sherry"? I see cream sherry, dry sherry, and very dry sherry at my local grocery store. Does brand matter much?
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