Leigh

Tortilla Española

Posted on by Leigh

Tortilla Española

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Course: Supper
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 4 people
Calories: 269kcal

Ingredients

  • 4 potatoes medium-sized
  • 1 onion medium-sized
  • 6 eggs large
  • salt to taste
  • pepper to taste (optional)

Instructions

  • Peel the potatoes and slice them into thin rounds, about 1-2 mm thick. You can use a mandoline slicer to make this task easier.
  • Peel and thinly slice the onion.
  • Heat the olive oil in a large non-stick frying pan over medium heat.
  • Add the sliced potatoes and onions to the hot oil. Season with salt. Cook them gently, stirring occasionally, until the potatoes are tender but not browned. This should take about 10-15 minutes. The potatoes should be soft enough to be easily pierced with a fork.
  • While the potatoes and onions are cooking, crack the eggs into a large mixing bowl. Beat them well with a fork or a whisk. Season with a pinch of salt and pepper if desired.
  • Once the potatoes and onions are tender, use a slotted spoon to remove them from the pan, allowing the excess oil to drain back into the pan.
  • Add the drained potatoes and onions to the beaten eggs in the mixing bowl. Mix them gently to combine and let them sit for a few minutes to absorb the flavors.
  • Wipe the frying pan clean and return it to medium heat. Add a little more olive oil if necessary to coat the bottom of the pan.
  • Pour the potato and egg mixture back into the pan. Spread it evenly with a spatula.
  • Cook the tortilla for about 3-4 minutes on one side until it starts to set and the bottom turns golden brown. To flip the tortilla, place a large plate over the pan, and carefully invert the pan to transfer the tortilla onto the plate.
  • Slide the tortilla back into the pan (uncooked side down) and continue cooking for another 3-4 minutes or until the other side is also golden brown and the center is set. You can slightly lift the edges to check if the center is cooked.
  • Once the tortilla is cooked to your liking, remove it from the pan onto a plate. Let it cool for a few minutes before slicing it into wedges.
  • Serve your Spanish Tortilla warm or at room temperature. Enjoy!
    This classic Spanish dish makes a delicious appetizer, tapa, or even a light meal.
Nutrition Facts
Tortilla Española
Amount per Serving
Calories
269
% Daily Value*
Fat
 
6
g
9
%
Saturated Fat
 
2
g
13
%
Trans Fat
 
0.03
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
2
g
Cholesterol
 
246
mg
82
%
Sodium
 
108
mg
5
%
Potassium
 
1028
mg
29
%
Carbohydrates
 
40
g
13
%
Fiber
 
5
g
21
%
Sugar
 
3
g
3
%
Protein
 
13
g
26
%
Vitamin A
 
361
IU
7
%
Vitamin C
 
44
mg
53
%
Calcium
 
69
mg
7
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Spanish pork skewers

Posted on by Leigh

Spanish pork skewers

Print Pin Rate
Course: Supper
Prep Time: 5 minutes
Cook Time: 10 minutes
Refrigerate: 30 minutes
Total Time: 45 minutes
Servings: 4 people
Calories: 284kcal

Ingredients

Pork

  • 500 g pork loin cut into cubes
  • 2 garlic cloves minced
  • 1 tsp smoked paprika
  • 1 tsp ground cumin
  • 1 tsp dried oregano
  • salt to taste
  • pepper to taste
  • 2 tbsp olive oil
  • 1 red bell pepper cut into 2.5 cm pieces
  • 1 yellow bell pepper cut into 2.5 cm pieces
  • 1 red onion cut into 2.5 cm pieces
  • wooden skewers soaked in water for at least 30 minutes

Dipping Sauce

  • 150 g Greek yogurt
  • 1 garlic clove minced
  • 1 tbsp fresh lemon juice
  • fresh parsley chopped (for garnish)
  • salt to taste
  • pepper to taste

Instructions

  • In a bowl, combine the minced garlic, smoked paprika, ground cumin, dried oregano, salt, pepper, and olive oil to make the marinade.
  • Place the pork cubes in a separate bowl and pour the marinade over them. Toss the pork to ensure it's evenly coated with the marinade. Cover and refrigerate for at least 30 minutes, or longer if possible, to allow the flavors to meld.
  • While the pork is marinating, prepare the dipping sauce. In a small bowl, mix together the Greek yogurt, minced garlic, fresh lemon juice, salt, and pepper. Adjust the seasoning to your taste and refrigerate until serving.
  • Once the pork has marinated, thread the marinated pork cubes, red bell pepper pieces, yellow bell pepper pieces, and red onion pieces alternately onto the wooden skewers.
  • Preheat a grill or grill pan over medium-high heat. Brush the skewers with a little extra olive oil to prevent sticking.
  • Grill the skewers for about 8-10 minutes, turning occasionally, until the pork is cooked through and has nice grill marks.
  • Serve the Spanish pork skewers hot, garnished with chopped fresh parsley and accompanied by the dipping sauce.
    Enjoy your delicious Spanish pork skewers!
Nutrition Facts
Spanish pork skewers
Amount per Serving
Calories
284
% Daily Value*
Fat
 
13
g
20
%
Saturated Fat
 
3
g
19
%
Trans Fat
 
0.003
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
7
g
Cholesterol
 
81
mg
27
%
Sodium
 
79
mg
3
%
Potassium
 
716
mg
20
%
Carbohydrates
 
9
g
3
%
Fiber
 
2
g
8
%
Sugar
 
4
g
4
%
Protein
 
33
g
66
%
Vitamin A
 
1249
IU
25
%
Vitamin C
 
95
mg
115
%
Calcium
 
70
mg
7
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Spanish chickpea stew

Posted on by Leigh

Spanish chickpea stew

Print Pin Rate
Course: Supper
Prep Time: 10 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 20 minutes
Servings: 4 people
Calories: 292kcal

Ingredients

  • 1 cup dried chickpeas (or 2 cans of cooked chickpeas, drained and rinsed)
  • 1-2 chorizo sausages, sliced (you can use spicy or mild, depending on your preference)
  • 1 onion chopped
  • 2 garlic cloves minced
  • 1 red bell peppers diced
  • 1 green bell pepper diced
  • 1 carrot
  • 2 tomatoes chopped
  • 1 bay leaf
  • 1 tsp smoked paprika
  • 1/2 tsp cumin
  • olive oil
  • fresh parsley chopped, for garnish (optional)
  • 4 cups chicken broth
  • salt to taste
  • pepper to taste

Instructions

  • If using dried chickpeas, soak them overnight in plenty of water. Drain and rinse before cooking.
  • In a large pot, heat a couple of tablespoons of olive oil over medium heat. Add the chopped onion and garlic and sauté until they become translucent.
  • Add the sliced chorizo sausage to the pot and cook for a few minutes until it starts to release its flavorful oils.
  • Stir in the diced red and green bell peppers, carrots, and chopped tomatoes. Cook for about 5-7 minutes until the vegetables start to soften.
  • Add the soaked (or canned and rinsed) chickpeas to the pot and mix everything together.
  • Season the stew with smoked paprika, cumin, salt, and pepper. Stir to evenly distribute the spices.
  • Add the bay leaf and pour in the chicken or vegetable broth. Bring the stew to a boil, then reduce the heat to a simmer.
  • Cover the pot and let the stew simmer for about 45 minutes to 1 hour, or until the chickpeas are tender and the flavors have melded together. You may need to add more broth if the stew becomes too thick.
  • Taste and adjust the seasoning if needed.
  • Remove the bay leaf and discard it before serving.
  • Garnish the Spanish chickpea stew with chopped fresh parsley if desired.
    This delicious and comforting Spanish chickpea stew can be served with crusty bread or over rice. It's a satisfying dish that's perfect for a chilly evening or whenever you're craving some Spanish flavors. Enjoy!
Nutrition Facts
Spanish chickpea stew
Amount per Serving
Calories
292
% Daily Value*
Fat
 
7
g
11
%
Saturated Fat
 
2
g
13
%
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
1
g
Cholesterol
 
22
mg
7
%
Sodium
 
952
mg
41
%
Potassium
 
879
mg
25
%
Carbohydrates
 
44
g
15
%
Fiber
 
12
g
50
%
Sugar
 
12
g
13
%
Protein
 
16
g
32
%
Vitamin A
 
4516
IU
90
%
Vitamin C
 
80
mg
97
%
Calcium
 
99
mg
10
%
Iron
 
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Calamares a La Romana

Posted on by Leigh

Calamares a La Romana

Print Pin Rate
Course: Snack
Prep Time: 15 minutes
Cook Time: 5 minutes
Total Time: 20 minutes
Servings: 4 people
Calories: 359kcal

Ingredients

  • 500 g fresh squid (cleaned and cut into rings or strips)
  • 200 g all-purpose flour
  • 2 eggs
  • 150 ml milk
  • 1 lemon (cut into wedges)
  • vegetable oil (for frying)
  • fresh parsley (for garnish)
  • salt to taste
  • pepper to taste

Instructions

  • Start by cleaning the squid. Remove the tentacles and any innards. Rinse them thoroughly under cold water, and then cut the squid into rings or strips, depending on your preference.
  • In a bowl, prepare the batter. Whisk together the flour, eggs, and milk until you have a smooth batter. Season it with salt and pepper to taste.
  • Heat vegetable oil in a deep frying pan or a deep fryer to about 180°C (356°F). You'll need enough oil to submerge the squid rings.
  • Dip the squid rings into the batter, making sure they are well coated. Shake off any excess batter.
  • Carefully place the battered squid rings into the hot oil, a few at a time, to avoid overcrowding. Fry them for about 2-3 minutes, or until they turn golden brown and crispy.
  • Use a slotted spoon or tongs to remove the fried squid from the oil and place them on a plate lined with paper towels to drain any excess oil.
  • Repeat the frying process with the remaining squid rings, ensuring the oil stays hot.
  • Once all the squid rings are fried, arrange them on a serving platter. Garnish with fresh parsley and lemon wedges.
  • Serve your Calamares a la Romana hot, with the lemon wedges for squeezing over the crispy squid.
    Enjoy your delicious Calamares a la Romana!
Nutrition Facts
Calamares a La Romana
Amount per Serving
Calories
359
% Daily Value*
Fat
 
6
g
9
%
Saturated Fat
 
2
g
13
%
Trans Fat
 
0.01
g
Polyunsaturated Fat
 
1
g
Monounsaturated Fat
 
1
g
Cholesterol
 
378
mg
126
%
Sodium
 
102
mg
4
%
Potassium
 
487
mg
14
%
Carbohydrates
 
46
g
15
%
Fiber
 
2
g
8
%
Sugar
 
3
g
3
%
Protein
 
29
g
58
%
Vitamin A
 
229
IU
5
%
Vitamin C
 
20
mg
24
%
Calcium
 
114
mg
11
%
Iron
 
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
Leigh

Arroz Con Pollo

Posted on by Leigh

Arroz Con Pollo

Print Pin Rate
Course: Supper
Prep Time: 5 minutes
Cook Time: 40 minutes
Refrigerate: 30 minutes
Total Time: 1 hour 15 minutes
Servings: 4 people
Calories: 643kcal

Ingredients

Chicken Marinade

  • 4 chicken thighs bone-in and skin-on
  • 2 garlic cloves minced
  • 1 tsp smoked paprika
  • 1 tsp cumin powder
  • 1/2 tsp dried oregano
  • 2 tbsp olive oil
  • salt to taste
  • pepper to taste

Rice

  • 250 g long-grain rice (such as jasmine or basmati)
  • 1 onion finely chopped
  • 1 bell pepper (red or green), diced
  • 2 garlic cloves minced
  • 1 tomato diced
  • 1 cup chicken broth (240 ml)
  • 1 cup water (240 ml)
  • 1/2 tsp saffron threads (optional, for color and flavor)
  • 1/2 cup white wine (120 ml) optional
  • 2 tbsp olive oil
  • fresh parsley or cilantro for garnish (optional)
  • salt to taste
  • pepper to taste

Instructions

  • In a bowl, combine the minced garlic, smoked paprika, cumin powder, dried oregano, salt, pepper, and olive oil to make the marinade. Coat the chicken thighs with the marinade mixture, cover, and refrigerate for at least 30 minutes (or longer if you have time).
  • In a large, deep skillet or paella pan, heat 2 tablespoons of olive oil over medium heat. Add the marinated chicken thighs, skin side down, and cook for about 4-5 minutes on each side until they are nicely browned. Remove the chicken from the pan and set it aside.
  • In the same pan, add the chopped onion, diced bell pepper, and minced garlic. Sauté for about 3-4 minutes until the vegetables become tender.
  • Stir in the diced tomato and cook for an additional 2 minutes until it softens.
  • Add the rice to the pan and stir to coat it with the vegetables and oil. Cook for 2-3 minutes until the rice becomes translucent.
  • Pour in the white wine (if using) and let it simmer for a minute or two until it mostly evaporates.
  • Return the browned chicken thighs to the pan, placing them on top of the rice and vegetables.
  • In a separate pot, warm the chicken broth and water. If you're using saffron, you can steep it in a small amount of hot water for a few minutes, then add it to the broth for extra flavor and color.
  • Pour the saffron-infused broth mixture over the rice and chicken in the pan.
  • Reduce the heat to low, cover the pan, and let it simmer for about 20-25 minutes, or until the rice is cooked and the chicken is fully cooked through (internal temperature of 75°C for the chicken).
  • Remove from heat and let it rest for a few minutes before serving. Garnish with fresh parsley or cilantro, if desired.
    Enjoy your homemade Arroz con Pollo!
Nutrition Facts
Arroz Con Pollo
Amount per Serving
Calories
643
% Daily Value*
Fat
 
34
g
52
%
Saturated Fat
 
7
g
44
%
Trans Fat
 
0.1
g
Polyunsaturated Fat
 
6
g
Monounsaturated Fat
 
18
g
Cholesterol
 
112
mg
37
%
Sodium
 
332
mg
14
%
Potassium
 
536
mg
15
%
Carbohydrates
 
58
g
19
%
Fiber
 
3
g
13
%
Sugar
 
4
g
4
%
Protein
 
24
g
48
%
Vitamin A
 
1534
IU
31
%
Vitamin C
 
45
mg
55
%
Calcium
 
56
mg
6
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.