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Hot weather recipes from Spain

Hot weather recipes from Spain

Published: 8/5/2022 16:17:23 PM

Modified: 8/5/2022 16:14:17 PM

Summers in Spain can be scorching, but there are some well-known dishes that will help you beat the heat. I lived in Spain for a year and also directed programs for UMass in Madrid. I learned to love Spanish cuisine and always appreciate the simplicity and good taste of some of my favorite recipes.

I will share some of them with you. They are healthy, some are vegetarian and all are tasty and inexpensive.

Gazpacho Andalusia

I often have this cold soup in my fridge for hot summer lunches. Using canned tomatoes is fine. Preferably in batches in a blender.

2 slices of bread, soaked in about 1 cup of water

1 28 oz can whole tomatoes

Chop the following: 2 garlic cloves, peeled; 1 small onion; 1 small green pepper; 1 small cucumber

c. olive oil

Vinegar, salt and pepper to taste

Mix all the above ingredients and put them in a pitcher. Taste for spices. Add half a cup of ice cubes and put in the fridge to cool. Stir before serving.

Tortilla Espanola for 2

I use an 8 inch non stick skillet.

Peel a large potato and cut into thin slices. Chop a peeled small onion. Put about 1/3 cup of olive oil in the pan and heat over medium heat; add the potato and onion. Cover pot. Poach gently until the vegetables are soft but not brown.

Drain the vegetables through a sieve, collect the oil and let them cool slightly. Put about 3 T of this oil in the pan and heat to medium-high. Meanwhile, beat 3 to 4 eggs and add salt and pepper. Add the vegetables and pour the mixture into the pan. Using a spatula, lift the edges of the tortilla to allow the egg to flow underneath. When the bottom of the tortilla begins to brown, place a large plate on top of the pan, remove from heat and invert the contents onto the plate. Add another 1 T of oil to the skillet, heat and slide the tortilla back into the pan. Bake until the bottom is also browned, but keep the tortilla a little moist. Turn back onto a clean plate and let cool.

Cut into wedges or squares. This can be served as a starter or main course. A green salad is a good accompaniment.

Gambas al ajillo (garlic shrimp)

½ pound small shrimp, peeled, lightly salted

3 T olive oil

Pinch of red pepper

1 chopped garlic clove

1 T chopped parsley

Heat olive oil and garlic over medium heat, taking care not to burn the garlic. Add red pepper and the shrimp; cook for about a minute, then remove from heat and add the parsley. Wait a while before eating so you don’t burn your mouth. Serve with crusty bread to soak up the delicious oil.

A similar recipe for mushrooms is called “Champiñones al ajillo”.

You will do the same preparation as for the shrimp – using about ½ pound mushrooms, quartered, sauté gently in the olive oil with the garlic. When soft, add salt, red pepper and parsley. You can also add a splash of lemon juice or dry sherry. Don’t forget the bread.

Pisto manchego

3 T olive oil

1 green bell pepper, 1 medium onion, 1 or 2 zucchini, all roughly chopped

5 cloves garlic, finely chopped

1 pound tomatoes, peeled and diced

Salt and pepper

Heat oil in a large ovenproof skillet over medium heat and sauté the bell pepper, onion and garlic until the vegetables are soft. Add the tomatoes, zucchini, salt, pepper and parsley and cook uncovered for half an hour.

It can be eaten as is, or, as I had it in Spain, with eggs. Break 1 egg/person into the stew and place the skillet in an oven at 350ᵒ until the whites have set but the yolks are still runny.

May you enjoy all these favorites of mine.

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