SPANISH COOKING CLASS

SPINACH WITH CHICKPEAS

SALMOREJO
Ingredients (serves 6): 900 g fresh spinach, 150 g cooked chickpeas, 1
Ingredients (serves 6): 1 kilo ripe red tomatoes, 120 g dense stale white
medium size onion, 4 garlic cloves, 1 slice of stale white bread, 5-6
bread, 120 ml extra virgin olive oil, 1 small garlic clove (green sprout
tablespoons tomato puree, cumin, sherry vinegar, extra virgin olive oil and
removed), 1 leveled dessert spoon of salt and 1 of sherry vinegar. For
salt.
garnish: hardboiled egg and chopped Iberian ham.
Boil the spinach for about 5 or 6 minutes and set aside, a bit soggy is
Cut the tomato top off and then cut them into quarters. Put them in the
better.
blender. Add the bread (if too dry, soak with water first). Next, add the
Heat 4-5 table spoons of extra virgin olive oil in a large frying pan. Fry the
garlic, salt and vinegar. Blend all ingredients until smooth. Blend again and
garlic on low heat until golden brown, fish it out and put it into a pestle.
add the extra virgin olive oil to the mix in a slow steady stream in order to
Dice and fry the bread in the same oil and then take to the pestle too when
create a creamy and salmon orange emulsion. Even out the flavor by
is nice and crunchy. Crush together and add a tablespoon of the spinach
adding more salt and vinegar if necessary, but remember that garlic and
water to form a paste.
vinegar will taste stronger after resting in the fridge.
In the same pan, fry the chopped onion with a pinch of salt until it is
Refrigerate salmorejo for at least 2 hours.
completely caramelized. Then, add 5-6 tablespoons of crushed
Before serving, garnish soup with chopped boiled egg, diced ham and a
tomatoes/tomato puree and cook it for 2 minutes, until the oil separates a
drizzle of extra virgin olive oil.
bit. Next, add the boiled spinach with some of the spinach water, the
Tip for avoiding grey yolks in hard-boiled eggs: boil water and add a pinch
bread paste, a teaspoon of salt or a little more if you like, another
of salt and a few drops of vinegar. Add the egg and boil it for exactly 10
teaspoon of cumin and a teaspoon of sherry vinegar to the pan. Finally stir
minutes.
in the chickpeas, mix well and cook until the liquid reduces, so you get a
creamy stew.
Let it seat for 10 minutes before serving.
 PAELLA VALENCIANA
Ingredients (serves 6): 450 g round grain rice or bomba rice (approx. 70 g
per person), the legs and wings of one chicken, 10 runner beans, half a cup
of "garrofó" or any kind of butter beans, 2 whole fresh artichokes (if in
season), 50 g tomato puree/grated tomatoes, 2 garlic cloves, saffron,
sweet smoked paprika, bundle of rosemary, salt and extra virgin olive oil.
Optionally, for the real Paella Valenciana, rabbit meat can be added.
For the chicken stock: approx. 3 liters of cold water, 1 chicken carcass and
additional bones and 1 leek (the green part of the leaves is best). Add the
bones and the leek into a stock-pot with the water and bring to a boil.
Cook it all, skimming periodically for an hour and a half ideally, or 45
minutes at least.
You will need also 1 bowl of cold water with half a lemon squeezed in, to
avoid the artichokes getting brown.
Before you start, make sure the paella pan is leveled, so the rice can be
uniformly spread and the water can simmer evenly throughout the pan. To
test this, all you have to do is to pour a drop of olive oil in the middle of the
paella pan and check that it stays exactly in the center.
Then pour enough olive oil to coat the pan.
Salt the meat and fry it on high heat. Notice that when the pan is hot, the
chicken will stick to it. Leave it until unstick itself and fry the other side. If
you stir often at this point, the meat dries out. It is better not disturbed it
too much.
Meanwhile, prepare the artichokes (peel them, cut the top off, cut in half,
remove the choke and cut in six pieces and keep them in lemon water.
Snap the runner beans, and chop the garlic very finely.
When the chicken is ready and it is nice and brown, if you are using a
paella burner, turn the outside ring off, and the inner ring down, and push
the chicken to the outside of the pan, so it stops cooking. If you don´t have
a paella burner, reserve the chicken on a separate plate.
Add the snapped runner beans and the chopped artichokes with a small
pinch of salt and fry for a few minutes until they look caramelized. When
ready, push them to the outside again (second layer). Add the minced
garlic to the center of the pan and fry on really low heat until golden
brown. Add 1/2 of a teaspoon of sweet paprika, mix it all in for 4 or 5
seconds, and then add the tomato puree on top. Bring it all together
(chicken and veggies), and then pour in the chicken stock so that it reaches
the top of the rivets on the pan. Turn the heat up, and boil it down until
the broth is right below the rivets.
If you are using the butter beans, add them now, always after the stock.
While you wait, wrap a pinch of saffron in some aluminium foil, and place
it close to the heat for 3 or 4 minutes or until is a bit crunchy. Then put it in
a bowl, and break it down with your fingers. Now, add a ladle of the stock
from the paella pan to the saffron so that it infuses for a few seconds.
Then, put the saffron water back in the pan and stir.
Add salt (more or less a leveled tablespoon), try and add more if necessary
(stock should always be rich).
Next, pour the rice across the pan in an even line from handle to handle,
precisely between the rivets and immediately set an alarm for 18 minutes.
Mix until the rice is evenly distributed in the pan and let it cook for those
18 minutes in the following way: the first 5 minutes on high heat, then 5 on
medium heat and then 8 minutes on low heat.
For the very last 30 seconds, turn the heat up again, drizzle olive oil, place
some rosemary on top, and when the time is up, turn the heat off, cover
the pan with a clean tea towel and let it sit for 5 to 10 minutes before
serving.
NOTES
LEMON SORBET WITH CAVA
Ingredients (6 people): 1 liter lemon ice cream or sorbet, 300 ml of cava
and 3-4 mint leaves.
Mix all the ingredients together in a blender. Serve in a champagne glass
with a straw and a mint leaf for decoration.
SANGRÍA
Ingredients (1.5 l jug): ½ apple, ½ peach or orange, ½ cinnamon stick, ½ a
bottle of red wine, 1 litter of lemon and orange soda mixed according to
taste.

In a jug, add the cut fruits and ½ cinnamon stick. Add the red wine and let
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sit one hour allowing the fruit to macerate. Add the lemon and orange
soda.
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Serve with ice cubes.
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