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Friday 3rd July 2020

Posted: Jul 2, 2020 by: Mrs Parker (NHemingway) on: Class 6

Buenos días año 6, señorita H aquí!

You should be able to guess where are we travelling today, to sunny Spain! Personally, I really enjoy both making and eating Spanish food as it is packed full of flavour. Whether you're on a city break in Barcelona or Madrid, or visiting a countryside or coastal retreat, Spanish food is full of flavour and character.

I am going to give you a couple of different Spanish dishes to try to make but I have found it so hard to choose just a few! Here is a recipe for a paella. Traditionally, a paella is made with seafood like this recipe but you can add meat or make it vegan or vegetarian friendly as well!

Ingredients

1 tbsp olive oil

1 onion, chopped

1 tsp each hot smoked paprika and dried thyme

300g paella or risotto rice

3 tbsp dry sherry or white wine (optional)

400g can chopped tomatoes with garlic

900ml chicken stock

400g bag frozen seafood mix

juice ½ lemon, other half cut into wedges

handful flat-leaf parsley, roughly chopped

Method

1. Heat 1 tbsp olive oil in a large frying pan or wok. Add 1 chopped onion and soften for 5 mins.
2. Stir in 1 tsp hot smoked paprika, 1 tsp dried thyme and 300g paella or risotto rice, stir for 1 min, then splash in 3 tbsp sherry or white wine, if using.
3. Once it has evaporated, stir in a 400g can of chopped tomatoes with garlic and 900ml chicken stock. 
4. Season and cook, uncovered, for about 15 mins, stirring now and again until rice is almost tender and still surrounded with some liquid.
5. Stir 400g frozen seafood mix into the pan and cover with a lid. Simmer for 5 mins, or until the seafood is cooked through and the rice is tender.
6. Squeeze over the juice of ½ lemon, scatter with a handful of flat-leaf parsley and serve with wedges from the remaining ½ lemon.

Here is a recipe for patatas bravas, a great tapas dish:

Ingredients

For the sauce

3 tbsp olive oil

1 small onion, chopped

2 garlic cloves, chopped

227g can chopped tomatoes

1 tbsp tomato purée

2 tsp sweet paprika (pimenton)

good pinch chilli powder

pinch sugar

chopped fresh parsley, to garnish

For the potatoes

900g potatoes, cut into small cubes

2 tbsp olive oil

Method

1. Heat the oil in a pan and fry the onion for about 5 mins until softened. 
2. Add the garlic, chopped tomatoes, tomato purée, sweet paprika, chilli powder, sugar and a pinch of salt, then bring to the boil, stirring occasionally.
3. Lower to a simmer and cook for 10 mins until pulpy. Can be kept chilled for up to 24 hrs.
4. Heat oven to 200C/180C fan/gas 6.
5. Pat the potatoes dry with kitchen paper, then tip into a roasting tin and toss in the olive oil and some seasoning. 
6. Roast for 40-50 mins until crisp and golden. 
7. Tip the potatoes into serving dishes and spoon over the tomato sauce. Sprinkle with some fresh parsley to serve.

Enjoy your day, adiós por ahora!

Miss H xx

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