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      Cocido

      Cocido

      Serves 8 Cocido is a peasant dish, variations of which have developed in all the different Spanish provinces. This is my simple version of the Cocido Madrileno that the ever-smiling Delfina used to prepare for us on cold, wet winter days in Segovia. The broths from...

      Asparagus tortilla

      Asparagus tortilla

      Serves 3 to 4 This one is just a little richer than most tortillas; it’s a bit heavier on egg yolks and uses butter along with the olive oil. • 6 to 8 oz. trimmed fresh asparagus • 1 medium-sized yellow onion, finely chopped • 5 whole eggs • 1 egg yolk • ½ tsp. salt •...

      Tortilla a la paisana

      Tortilla a la paisana

      Serves 3 to 4 • 1 small potato • ½ medium-sized onion • 2½ Tbs. olive oil • 1 medium-sized carrot • ½ cup shelled peas • ½ cup diced (roasted and peeled) pimiento pepper • 1 clove garlic, crushed • salt and pepper • 5 eggs 1. Scrub the potato, peel it if you wish, and...

      Eggplant tortilla

      Eggplant tortilla

      Serves 3 to 4 • 3 Tbs. olive oil • 1 large clove garlic, minced • ½ large onion, chopped • 2½ cups small eggplant, cut in ¼-inch dice • 1 tsp. lemon juice • salt to taste • pepper to taste • 5 eggs 1. Heat the olive oil in a large skillet and add the garlic, onions,...

      Tortilla española

      Tortilla española

      Serves 4 • 1 large russet potato • 1 large yellow onion • 2½ Tbs. olive oil • salt to taste • pepper to taste • 5 eggs 1. Peel the potato and cut it into small dice, about ½ inch. Peel and chop the onion. Heat the olive oil in a large skillet and sauté the potatoes...

      Champiñónes a la plancha

      Champiñónes a la plancha

      This is one of the most popular hot tapas served in bars in Spain. It is served steaming hot in little individual casseroles with slices of crusty bread. I’ve adapted the recipe for six people: Make it in one large casserole and serve it either as part of a “tapa...

      Roasted eggplant and peppers in oil (a tapa)

      Roasted eggplant and peppers in oil (a tapa)

      Serves 4 to 6 (more as a tapa). • 1 lb. eggplants (5 or 6 small) • 2 large green bell peppers • 2 large pimiento peppers • 2 Tbs. olive oil • 2 Tbs. lemon juice • 1 clove garlic, minced or pressed salt to taste • fresh-ground black pepper to taste 1. Roast the...

      Stewed garbanzo beans (a tapa)

      Stewed garbanzo beans (a tapa)

      Serves 6 to 8 • 3 Tbs. olive oil • 3 cloves garlic, chopped or thinly sliced • 1 Tbs. paprika • 2 medium-sized, ripe tomatoes, puréed in blender • 1½ cups cooked garbanzo beans • 1 Tbs. red wine vinegar • salt • pepper 1. In a large, deep skillet, heat the olive oil...

      Barcelona white bean salad with black olives – A tapa

      Barcelona white bean salad with black olives – A tapa

      Serves 6 to 8 • 1 cup dried white beans, washed • 1 large onion • 1 large green bell pepper • 2 ripe tomatoes • 2 hard-boiled eggs • 10 cured black olives • 3 Tbs. olive oil • 5 Tbs. wine vinegar • salt to taste • pepper to taste • minced garlic (optional) 1. Cook the...

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