I am preparing a spanish evening. I have the guitarists but I need lots of recipes besides paella and tapas!?

I especially need desserts, fish %26amp; meat dishes. also where can i get spanish breads? thanks so much if you can help!I am preparing a spanish evening. I have the guitarists but I need lots of recipes besides paella and tapas!?
CALDO GALLEGO (Spanish Galician Soup)



Saute 5 minutes:



1/4 c. olive oil

1/4 lb. salt pork

1/4 lb. diced ham



Add and saute 5 minutes:



1 c. diced onions

2 cloves crushed garlic

1 bay leaf



Add:



1 (16 oz.) can white kidney beans

1 (4 oz.) can diced chorizo

1 (10 oz.) box chopped spinach

2 c. diced potatoes

4 c. chicken or beef stock



Season with salt, pepper, Accent, 1/4 teaspoon cumin.

Bring to boil. Simmer 20-25 minutes. Garnish with chopped parsley.



SPANISH TEA CAKES

1 c. plus 2 tbsp. sugar 1/2 lb. butter 1 tbsp. grated lemon peel 1/2 tsp. cinnamon 1/4 tsp. salt 2 c. all-purpose flour, sifted 8 egg whites 1/4 c. melted butter 1 tbsp. cognac Granulated sugar

Beat egg yolks, sugar and butter until very creamy and light. Add lemon peel.



Combine cinnamon and salt with the flour. Gradually add mixture to beaten eggs, beating just enough to mix thoroughly. Beat egg whites until stiff and fold into batter.



Combine melted butter and cognac and stir into mixture. Grease the muffin pans with butter and dust with flour. Half fill each with batter. Bake at 350 degrees for 15 minutes. Sprinkle 1/2 teaspoon granulated sugar over each and bake 15 minutes longer. Test with cake tester before removing from oven. Yields: about 3 dozen.





REGEAN BAKED FISH (SPANISH)



2 tbsp. olive or vegetable oil

1/2 c. dry bread crumbs

2 lbs. fish fillets

1 tsp. salt

1 tsp. dried oregano leaves

1/4 c. lemon juice

1 (8 oz.) can tomato sauce

1/2 c. snipped parsley

2 cloves garlic, finely chopped

2 tbsp. oil

1/2 tsp. salt

1/4 tsp. pepper

1/4 c. dry bread crumbs

Lemon slices

Ripe olives



Pour 2 tablespoons oil evenly into baking dish, sprinkle bread crumbs evenly over oil. Pat fish dry, arrange fish in single layer. Sprinkle with 1 teaspoon salt and oregano. Pour lemon juice over fish. Mix tomato sauce, parsley, garlic, 2 tablespoons oil, 1/2 teaspoon salt and pepper and pour over fish. Sprinkle with 1/2 cup bread crumbs. Cook, uncovered in 350 degree oven until fish flakes with fork, 30 to 40 minutes. Garnish with lemon slices and olives.
Latienda.com has all the ingredients a some recipes also Spain-recipes.com/spanish_tapasI am preparing a spanish evening. I have the guitarists but I need lots of recipes besides paella and tapas!?
For dessert:



Crema Catalana

Ingredients

2 cups (15 fl. oz) milk

1 cinnamon stick

Rind of 1 lemon

1 teaspoon vanilla extract

4 medium egg yolks

1 tablespoon cornstarch

1 cup (7 oz) superfine sugar

Preparation

In a saucepan, bring the milk, the cinnamon stick, lemon rind, and vanilla extract to a boil. Simmer for several minutes the discard the cinnamon stick and lemon rind. Set the flavored milk aside.

In a bowl, whisk the egg yolks together with the cornstarch and 3/4 cup (5 oz) of the sugar until the mixture is creamy. Gradually pour this mixture into the saucepan with the milk, mixing continuously.

Slowly heat the mixture until it begins to thicken, taking care that the mixture does not boil. Pour into four shallow heatproof serving dishes, allow to cool, and refrigerate for several hours.

Immediately before serving, preheat the broiler and scatter the remaining sugar evenly over each serving. Place the dishes under the broiler until the sugar topping begins to caramelize. Remove from the broiler and serve.



***ENJOY!!
Camaron Rebosado

Lengua EstofadaI am preparing a spanish evening. I have the guitarists but I need lots of recipes besides paella and tapas!?
Garlic prawns. These are cooked in oil in shallow dish on top of the stove. Add chopped garlic and a couple of chillies. Serve with bagguette.

Canarian Potatoes(wrinkled potatoes). It is best to use small,new potatoes. They must be washed, placed in a wide cooking pot and covered with water which has a high salt content. Boil the potatoes in the usual manner, then pour off the water and place the pot back onto the stove. The rest of the water is evaporated over a low heat, while the pot is gently shaken until the remaining salt has crystalised on the skin and they wrinkle slightly. Serve with Mojo Verde(green garlic sauce). 1 garlic bulb,1 teaspoon salt, 200ml oil, 100-200ml white wine vinegar, 1 bunch parsley or coriander and half teaspoon of cumin. Peel and seperate the garlic then mix the garlic salt cumin and 100ml vinegar in blender until finely chopped. Remove stalks from parsley or coriander in put in to blender. Add oil slowly mixing all the time. Taste and add more vinegar as required.

Hope this is of some help?
How about starting off with a nice chilled soup? Gazpacho is a Spanish classic cold vegetable soup, I've even had it with a couple of ice cubes floating in the bowl. Very easy to make and really refreshing.



GAZPACHO

One 28oz. can of crushed plum tomatoes

One 32oz can of tomato juice

One large cucumber quartered lengthwise and cut into 1/4" slices

Two stalks celery cut in slices

One green bell pepper chopped

Two to three tablespoons of chopped fresh cilantro

1/4 cup lemon juice

Salt %26amp; pepper to taste



Mix all ingredients together in a large serving bowl and chill for several hours, serve well chilled with an ice cube or two in each bowl. Garnish with a lemon slice.
Sausay onstick? very good to go down... very fast coming up.

Fry plenty of rice with lots of garlic and bits of things mixed in it.

Pork chops - undercooked to give them a true Spanish evening of fun and games.

Start off serving plenty of cheap plonk in large glasses, the partygoers won't bother what they are eating but will praise it next day.................................
Chuletas with Mint Pesto (Lamb Cutlets with Mint Pesto)

Ingredients

100g Walnuts

1 bunch Mint, leaves only

1 bunch Basil, leaves only

50g Parmesan cheese, grated

1 lemon, juice only

2 cloves Garlic, crushed

100-150ml extra virgin olive oil

1-2 French-trimmed racks of lamb, about 7 bones each, cut into cutlets



Method

1. Heat a dry frying pan over a medium heat. When hot, add the walnuts and cook, stirring constantly, until they are fragrant and lightly browned. Transfer to a heatproof bowl to cool.



2. When the nuts are cool, place them in a food processor with the mint, basil, cheese, lemon juice, garlic and some salt and pepper. Process until the herbs are finely chopped.



3. With the machine running, gradually pour in 75ml of the olive oil until the mixture is smooth. Adjust the seasoning to taste and set aside while you cook the lamb.



4. Heat a ridged griddle pan over a high heat until smoking hot. Alternatively, use a preheated grill or frying pan. Lightly oil the lamb cutlets and season them with salt and pepper. Working in batches as necessary, cook for 2 minutes on each side or until they are done to your liking.



5. Serve the cutlets hot, drizzled with the mint pesto.





Salt and Pepper Gambas (Salt and Pepper Prawns, Spanish-style)

Ingredients

500g large green Prawns, peeled and intestinal threads removed

vegetable oil, for deep-frying

1 bunch salad onions, cut into 3cm pieces

6 garlic cloves, thinly sliced

1 fresh root ginger, peeled and finely shredded

20g sea salt, plus extra for soaking

20g ground mixed peppercorns, and chillies, such as black pepper, green pepper, chilli powder, cayenne pepper and szechuan pepper

small bunch Coriander, chopped



Method

1. Soak the prawns in a large bowl of salty cold water for 20 minutes. Rinse thoroughly and pat the prawns dry with paper towels.



2. Heat a generous quantity of vegetable oil in a deep-fryer to 180C then fry the prawns for just 20 seconds, working in batches if necessary. Drain on paper towels.



3. Lightly coat a wok with some oil and stir-fry the salad onions, garlic and ginger.



4. Add the deep-fried shrimp and the salt and pepper. Stir-fry for 20 seconds and serve hot with chopped coriander sprinkled on top.





Spanish Chicken with Capers, Prunes and Morcilla Sausage

Ingredients

Ingredients

4 Chicken thighs, skinless

1 tbsp sunflower oil

2 tbsp light brown sugar

6 tbsp dry white wine

1 bay leaf

1 tbsp chopped flat-leafed parsley

2 morcilla sausages

salt and fresh ground black pepper

boiled new potatoes, to serve

for the marinade

4 tbsp Olive oil

4 tsp red wine vinegar

2 garlic clove, rushed

1 tbsp salted capers, rinsed

16 green olives, toned

8 prunes, stoned and halved

1 tsp dried oregano

2 tsp Paprika

salt and fresh ground black pepper



Method

1. Start the day before. Using a sharp knife, cut 3 slashes in the flesh of each chicken thigh.



2. Make the marinade by mixing together the olive oil, red wine vinegar, garlic, capers, olives, prunes, oregano, paprika, salt and freshly ground pepper in a bowl.



3. Lay the breasts in a shallow glass or stainless steel dish and spoon over the marinade, rubbing it into the cuts. Place the covered dish in the refrigerator and leave to marinate overnight.



4. Preheat the oven to 190掳C/gsa 5.



5. Lift the chicken from the marinade and drain well, reserving the marinade.



6. Heat the sunflower oil in a flameproof casserole. Large enough to take the thighs in a single layer.



7. Fry the chicken until golden brown. Turn the chicken over and remove the casserole from the heat to cool a little.



8. Pour the reserved marinade over the chicken and sprinkle over the brown sugar. Pour the wine around the chicken and tuck in the bay leaf. Add the morcilla sausages, cover the casserole with a lid and place in the oven for about 20 minutes, basting the chicken occasionally.



9. Transfer the chicken, prunes and morcilla sausages to a warm serving dish and place the casserole on the hob over a medium heat.



10. Bring the juices to a simmering boil and add the parsley. Mix well and season with salt and freshly ground pepper.



11. Spoon the contents of the casserole over the hot chicken.



12. Serve at once with boiled new potatoes.







Spanish-style Pimentos with Chillies

ngredients

12 baby red peppers

2 red chillies

2 green chillies

3 tbsp Olive oil

rock salt, to serve



Method

1. Wash and dry the peppers, chillies and green chillies, and pat dry. In a shallow frying pan, warm the olive oil, but don't get it too hot. Add the whole peppers and chillies and fry over a low heat for 2 minutes, until the peppers and chillies begin to lightly colour.



2. Cover the pan and reduce the heat. Continue to cook the chillies over a very low heat for a further 20-30 minutes, until just tender. Give the pan an occasional shake to prevent the peppers catching on the base.



3. Serve warm, with a mound of sea salt for dipping, and crusty bread for mopping-up any juices.







Spanish Lemon Ice

ngredients

1 egg, separated

250ml Milk

140g caster sugar

1 lemon, grated zest and juice



Method



Whisk the egg yolk with the milk until blended before adding the sugar, grated zest and lemon juice. Whisk the egg white until stiff and fold it into the lemon mixture with a metal spoon.



Churn in an ice cream machine until set, or use a deep freezer. It's a good idea to beat the ice when it's semi frozen so that any ice crystals are broken up.