While staying in Ceclavín with my host family and their extended family members, I had the opportunity to learn how to make two very traditional dishes. These plates are a mixture of traditional cookery along with an old family spin. Over a few glasses of local Manzanilla sherry and lots of good conversation inside this very old family home, the honor was mine! If you want to see more about my time and adventures in the small pueblo of Ceclavín, check out this post: https://ryannvanderzwiep.wixsite.com/mysite/post/extremadura-a-week-in-the-life-of-a-small-town-pueblo. However, now it’s my chance to share a few recipes and pictures with you!
Note: all recipes and ingredients are not in exact form…in all reality, Spanish cooking truly is an “art”form.
Arroz Española ~ Paella
Serves 10-12 people
Cut into small pieces 1/2 plate of red bell peppers, 1/2 plate chopped onion, and 1 plate diced of small tomatoes (tomatoes best when soft with dark red coloring)
Cut into chunks chicken, pork, and pork ribs (can be with or without bone)
Heat paella pan on Medium/High heat and add some oil to cover bottom of pan
Add meat first to sauté (TIP: the less oil you use, the better — oil affects rice poorly)
Once meat has browned, add onion and bell pepper
Lower head to Medium
Once onions have browned, add tomatoes (TIP: if tomato juice starts to dry, add water)
When vegetables have cooked down, you are ready to add rice and water (NOTE: before adding rice/water, at this point you can turn off heat and leave mixture for later right before serving — allow 30 minutes for rice to cook)
When ready, add white/round rice (NOTE: 5 cups rice + 10 cups water = serves 10 people)
Add water first and allow to come to a boil on High heat
As water is heating, add a dash of Saffron (or yellow coloring), salt, paprika, and garlic powder to taste
When water boils, add rice and squeeze of lemon around. (OPTIONAL: add a splash of red wine!)
From this point of cooking, DO NOT TOUCH DISH
Let water boil on High heat until most of the water evaporates
Lower heat to Low/Medium, add more water is rice is not done (TIP: dish is best when rice is “al dente” — taste from the bottom)
Decorate Pan with lemons and cooked peppers in a cross
When all water/bubbles are gone, turn up heat to high for 1 minute to toast the bottom of the pan, then turn off all heat
Cover pan with paper (TIP: use paper towels, newspaper) so that the top cooks evenly with the bottom until serving
Mix dish before serving, then ¡Disfrute!
Caldereta ~ Spanish Stew
Serves 10 people
Marinate meat in 1 bottle of red wine for 2 or more hours before cooking (NOTE: can make dish with venison, goat, or beef — we served venison for this meal)
Cut into small pieces 3 to 4 red bell peppers, 2 onions, and 2 large leeks
Pour oil generously to cover bottom of large pan
Stir in vegetables over Medium/High heat
Once onions have browned, add marinated meat (NOTE: set aside red wine, will use later)
Add one head of garlic (NOTE: do not mince, leave in cloves)
After 5 to 10 minutes, add 1/2 of red wine used to marinate that was set aside and 1 bottle of white wine
Add spices to taste: nutmeg, white pepper, ground garlic, sweet and spicy paprika, and salt
Add 1-2 glasses of water stirring occasionally
Add 2 large dried peppers into stew to decorate
While cooking, peel 4 to 5 large potatoes and then cut into round slices
Fry potato slices in pan, or bake in oven, on low heat so they cook all the way through
Once potatoes are done, add to stew (NOTE: potatoes will soak up additional water, to make sure dish does dry completely, add water when necessary)
Once potatoes have been added, lower heat and let simmer until serving. (NOTE: dish should not be over liquidly nor dry to the bone, use best judgement!)
Finally, its time to serve and ¡Disfrute!
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