Spanish recipes

let’s eat! Spanish Picnic Recipes

Written by Vanesa, ACL Spanish Tutor

The sun is out, lockdown is slowly lifting and we’re all looking forward to brighter times ahead. How about trying some healthy but delicious Spanish recipes that you could enjoy at your next picnic. This is a brilliant recipe for those who grow their own vegetables, which has been a very popular past-time over the past year. We hope you enjoy!

Gazpacho Andaluz

(Spanish cold tomato soup)

When enjoying a picnic, a cold soup makes a great starter. When carrying the soup, we recommend to use a plastic container that seals tightly or an insulated thermos, serving in glasses.

Ingredients

3 pounds very ripe tomatoes (peeled, seeded and coarsely chopped) Optional: the insides (not the crusts) of a large, day-old white baguette 2 cucumbers (peeled, seeded, coarsely chopped) 1 small sweet onion (coarsely chopped) 3 cloves garlic (minced)

1 red bell pepper 1 to 2 tablespoons sherry vinegar (or red-wine vinegar) 1/2 cup extra-virgin olive oil Dash of salt or and pepper (or to taste)

method

Prep: 30 mins | Cook: 0 mins | Ready in: 30 mins 1. The easiest way to peel tomatoes is to boil water in a medium saucepan. As soon as the water boils, turn off heat and place the tomatoes in the hot water for 1 minute. Carefully remove hot tomatoes. The skin will rub off easily.

2. Soak the bread in a few tablespoons of water.

Gently remove and squeeze dry.

3. Place the tomatoes, bread, cucumbers, onions, garlic, and pepper in a blender. Blend until the mixture is smooth. All the ingredients may not fit at one time, so you may have to fill the blender several times.

4. Add the vinegar and pulse until it is completely incorporated. Optionally, you can strain the gazpacho at this step. This will give it a smoother texture. Some people prefer their gazpacho slightly chunky—it’s a matter of personal taste.

5. Add the extra virgin olive oil little by little, while the blender is running until completely incorporated.

6. Once the gazpacho is completely blended, pour it into a large non-metallic bowl.

7. Season with additional vinegar and add salt and pepper to taste.

8. Mix well, cover and refrigerate for at least 1 hour.

9. Garnish each serving with the chopped vegetables, croutons and egg if desired.

10.Serve the gazpacho chilled. Enjoy!

Tortilla de patatas

(Spanish omelette)

This recipe may be slightly more challenging, however the end result is definitely worth it. You could get your whole family involved and cook together, cooking can be a great way of spending quality time together, whilst picking up essential skills.

Ingredients

Oil for deep frying 4 tablespoons olive oil 2 large onions, thinly sliced 2 large potatoes, thinly sliced

3 eggs Salt and pepper to taste

method

Prep: 15 mins | Cook: 15 mins | Ready in: 30 mins 1. Turn deep fat fryer on to 150 degrees C.

2. Put 4 tablespoons of olive oil in the frying pan and onions over a medium heat until they soften.

3. Place potatoes in the basket of deep fat fryer and gently lower basket into hot oil. Allow potatoes to cook for around 8 minutes (until sliced potatoes are soft but not crispy).

4. Empty onions and potatoes into a large bowl. Whisk the 3 eggs and add a good pinch of salt and pepper.

Pour eggs into bowl and mix with a fork to ensure both onions and potatoes are well coated with egg.

It doesn’t matter if potatoes break up at all. 5. Empty the bowl into the frying pan (no need to add oil). Pat down potatoes and egg mixture and allow to fry over a medium heat for around 7 minutes.

6. Take dinner plate and place over frying pan. Flip onto plate and place the uncooked side face down back in to frying pan. Again, cook for 5 -7 minutes over medium heat

7. For a vegan version, substitute the eggs by chickpea flour mixed with water.

8. Serve and enjoy!

Trying out these Spanish dishes?

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If you want to learn more about Spanish cuisine or all about Spanish culture, why not to enrol on a Spanish course! www.aclessex.com/languages