Farro Salad with Squid

Farro Salad with Squid
Serves 4

2 cups farro
8-10oz green beans, blanched and cut
olive oil
1/2 small red onion, finely chopped
4 ounces dry chorizo, skinned and sliced 1/4 inch thick (1/2 cup)
2 pounds cleaned squid, rings
Salt
2 cup cherry tomatoes, halved
4 tablespoons chopped parsley
1 tablespoon chopped marjoram
2.5 tablespoon red wine vinegar
Freshly ground pepper

Bring a large saucepan of water to a boil. Add the farro, cover and simmer over low heat until the farro is al dente, about 45 minutes. Drain and transfer to a serving bowl.
In a large skillet, heat 2 tablespoons of the olive oil. Add the onion and cook over moderately high heat until softened, about 2 minutes. Stir in the chorizo and cook until sizzling, about 2 minutes. Add the squid and cook, stirring, until just white throughout, about 2 minutes. Season with salt.
   
Add the squid to the farro along with the cherry tomatoes, parsley, marjoram, vinegar and the remaining 2 tablespoons of olive oil. Season with salt and pepper, toss well and serve right away.

Cabbage and Chorizo Soup

Cabbage and Chorizo Soup
Serves 8

olive oil
1 large yellow onion, chopped
1 lbs chorizo sliced 1/4 inch thick
4 garlic cloves, finely chopped
1/4 tsp. red pepper flakes
4 cups chicken stock
3 cups water
1.5 lb. Yukon Gold potatoes, peeled and cut into 1-inch pieces
1 lb green or savoy cabbage, cored and thinly sliced
15-oz can navy or great northern beans
salt and pepper black pepper
juice of half a lemon

1. Heat the 2 tablespoons of oil in a large stockpot or cast-iron pot set over medium-low heat. Add the onion and chorizo and let cook, stirring occasionally until the onion softens, about 8 minutes. Add the garlic and red pepper flakes and continue cooking until the mixture turns fragrant, 1-2 minutes.

2. Add the water and potatoes, raise the heat and bring to a boil. Lower the heat and simmer until the potatoes are tender, 10-15 minutes.

3. Add the cabbage and beans and simmer until cabbage wilts, 5-10 minutes. Remove from heat and season with 2 tablespoons salt and pepper to taste. Add lemon juice and taste to adjust seasonings. Divide into bowls and serve with bread.

Chorizo, Mushroom, and Pea Risotto

Chorizo, Mushroom, and Pea Risotto
Serves 4

2 cups/1 lbs Arborio rice
olive oil
1 onion, diced
2 cloves garlic, minced
8oz mushrooms, sliced thick
1 lbs chorizo, sliced
1.5 cups peas
6c hot chicken stock
parmsesan
cilantro

Brown chorizo in a little oil, and reserve.
In the same pan, fry onions and garlic for 2 minutes. Season with salt, pepper, and paprika. Add the rice and cook for a few minutes.

Make risotto.

Once almost done, add in chorizo and peas, and heat through. Finish with a handful of Parmesan, some cilantro, and some olive oil.

Mashed Potatoes with Manchego and Olive Oil

Mashed Potatoes with Manchego and Olive Oil
Serves 12

2 heads of garlic, top third of each cut off
1/4 cup Spanish extra-virgin olive oil, plus more for drizzling
6 pounds baking potatoes, peeled and cut into 2-inch chunks
Water
Salt
1/2 stick butter
3 cups cream/milk/etc, heated
8oz Manchego cheese, cut into 1/4-inch dice

1. Preheat the oven to 350°. Stand the garlic on a large sheet of heavy-duty foil. Drizzle with oil and wrap in the foil. Bake for about 1 hour, until the garlic is very soft. Squeeze the soft cloves from the skins into a small bowl and mash with a fork.
2. Meanwhile, bring the potatoes to a boil in a large pot of water. Salt the water and boil over moderately high heat until tender, about 20 minutes. Drain and return to the pot. Shake the pot over moderately high heat for 1 minute to dry the potatoes.
3. Mash the potatoes and butter with a potato masher, then mash in half of the hot cream. Add the remaining cream and mash again. Stir in the Manchego to melt, then slowly stir in the mashed garlic and 3 tablespoons of the olive oil. Season with salt and transfer to a serving bowl. Drizzle with the remaining 1 tablespoon of olive oil and serve.

Spanish Style Garlic Shimp and Potatoes

Spanish Style Garlic Shimp and Potatoes
Serves 2-3

1 lbs shrimp
4 cloves garlic, minced
1 large shallot, sliced
3 yukon gold potatoes, diced
Olive oil
3 Tbs Mayo
Juice of 1 lemon
Salt, pepper, paprika
Parsley

Potatoes:
Saute potatoes and 3/4 of the shallot in olive oil until crispy and done. Mix 3 cloves of garlic with mayo, salt, pepper, some paprika, and 1 Tbs lemon juice. Dress potatoes with aoili and 1 Tbs chopped parsley and keep warm.

Shrimp:
Season shrimp with salt, pepper, and paprika. Start a very hot pan with olive oil and rest of the shallot and one clove of minced garlic, Once softened and pan is back to high heat, add shrimp. Cook over high heat until shrimp are done. Deglaze pan with a squeeze of lemon juice, add about 1 Tbs parsley.

Serve all together with salad.

Matzo Brei Española

Con la inspiracion de mi novia. Matzo brei, in the style of Tortilla Española.

Matzo Brei Española
Serves 2

5-6 sheets Streit's "Moonstrips" matzo
4 eggs
4 Tbs cream/milk
Salt, pepper
1 scallion, chopped
Olive oil

Beat eggs, cream, scallion, and seasoning until frothy.
Run hot water over each strip of matzo, and break up into bite-size pieces. Add to eggs and mix.

Add a rather generous amount of olive oil to a large (>10inch) omelet pan, heat up, and add the matzo-egg mixture. Spread into a single layer, and let cook, covered, until well browned on the bottom. Tilt pan to redistribute eggs from time to time.
Slid onto a plate, and flip into the pan. Cook until browned.
Serve cut into wedges.

Shrimp and Chorizo Mini Pizzas

Makes a Julia feel good.

Shrimp and Chorizo Mini Pizzas
Serves 4 (Makes 4)

4 larger pita rounds
14oz can petite diced tomatoes, 1/4c of juices reserved
1 shallot, minced
2 Tbs olive oil
1 Tbs honey
1 Tbs vinegar
1 tsp thyme
1 garlic clove, minced
2 Tbs parsley

1/2c (almost a container) garlic hummus
4oz thin sliced chorizo
8oz raw shrimp
4oz grated spanish cheese (mahon/manchego/etc)
paprika

Make a sauce by mixing the first set of ingredients (see note). Heat the oven to maximum temperature.Spread each pita with 1/4 of the hummus, and arrange everything else on top nicely, topped with cheese.
Cook about 5 minutes, until shrimp are done. Cut up, top with sauce, and eat.

Farfalle with Chorizo, Chickpeas and Spinach

Farfalle with Chorizo, Chickpeas and Spinach
Serves 6

Ingredients
1 lbs Farfalle (or other short pasta)
olive oil
1 lbs chorizo cut in thin coins
4 large cloves garlic, thinly sliced
1 tsp red chili pepper flakes
2 tsp sweet smoked paprika
2 cinnamon stick
2 can chickpeas rinsed and drained
4 tbsp red wine vinegar
10oz spinach
2 cup Manchego cheese, shaved (.4 lbs)

1. Cook the pasta
2. In the meantime, heat the olive oil in a large skillet over high heat
and add the chorizo , garlic, chili flakes and cinnamon. Cook until the chorizo is crispy.
3. Add the chickpeas and vinegar and toss well. Lower the heat to medium
low and allow to simmer for 5 minutes.
4. Add the spinach to the chorizo & chickpeas, toss until wilted and
taste for seasoning.
5. Mix everything together and add pasta water to help sauce it up. Add cheese at the end.

Caldo Gallego

Caldo Gallego (Galician Stew). Kale soup is better.
Makes 8 servings.

1 thick slice slab bacon (or 2 slices regular bacon), thinly sliced
1 lbs chorizo, chunked
~10 cups water
2 large russet potatoes, diced into small pieces
1 lg. yellow onion, finely diced
1 lb. turnip greens (or kale etc), coarsely chopped
3 15 oz. cans cannelini beans, drained and rinsed
good olive oil for drizzling
baguette for dipping

Place your biggest pot over medium-high heat. Cook the bacon and chorizo
until the fat renders a bit, then add the ham hock and cover with the
water. Bring to a simmering boil, cover and reduce heat to medium. Simmer
for 1 hour.

Remove the ham hock to a cutting board, but leave the pot on the heat.
Discard the bones and any additional fat, then cut the ham into small,
bite-sized pieces. Return the ham to the pot.
Raise the heat to medium-high, then add the potatoes and onions. Bring to
a slow boil for 20 minutes.

Add the greens and beans to the pot and simmer for an additional 20
minutes. Serve and drizzling with good olive oil. Eat with a big piece of
fresh baguette.

Fideos with Shrimp and Chickpeas

Fideos with Shrimp and Chickpeas
Server 4-6

4 oz. hot chorizo, chopped
1 15 oz. can chickpeas, drained
6 cups chicken stock
1 pint grape/cherry tomatoes, halved
4 cloves garlic, minced
1 package fideos or angel hair pasta, broken in half
pinch of Saffron threads
big pinch of cayenne pepper
Paprika
1 lb. large or jumbo shrimp, peeled
1/4 cup tarragon leaves, loosely packed
1 cup peas
good olive oil for drizzling

Heat a large, heavy-bottom pot on medium-high heat. Once it’s hot, add the chorizo and saute for about 2 minutes until the fat renders out. Add the chickpeas and continue to saute, stirring frequently for 3 more minutes. Add the stock, tomatoes and garlic and bring to a simmer. Once the liquid is hot and bubbly, but not boiling, add the fideos. Cook the fideos until they’re almost al dente, stirring the pot occasionally.

Right before the fideos are tender, add the saffron threads, cayenne pepper, peas and shrimp, stirring to ensure the saffron and cayenne are equally distributed and the shrimp is submerged in liquid. You are poaching the shrimp in the excess liquid so you want to be careful not to overcook them. The shrimp are done after 2 minutes, or once they turn opaque.

Once the shrimp are done, ladle the noodles into a bowl with a healthy dose of sauce. Garnish the dish with a few leaves of tarragon and a drizzle of olive oil.

Chickpea Paella

Chickpea and Chorizo Paella
Serves 4 to 6

Ingredients
8 oz. Spanish chorizo, ½-inch thick half moons
3 Tbsp. extra-virgin olive oil
1 medium red or yellow onion, minced
8 garlic cloves, thinly sliced, plus 2 garlic cloves, minced
4 tsp. paprika
Large pinch saffron, threads crumbled
1½ cups rice
1 Tbsp. chopped fresh thyme
4 cups chicken broth (or up to 2 cups chickpea cooking liquid)
1 can chickpeas
1 can (14 ounces) diced tomatoes, well drained
7oz roasted red peppers thinly sliced
1 cup frozen peas, defrosted
4 scallions, root ends and tops trimmed, thinly sliced on the bias
1 lemon, cut into wedges for serving

Add the chorizo to a 12-inch skillet and cook over medium-high heat,
stirring frequently, until just beginning to brown, about 5 minutes.
Transfer to a paper-towel-lined plate to drain; remove all but one
tablespoon of the rendered fat from the skillet.

Add the olive oil, onion, sliced garlic, and large pinch salt; cook over
medium-high heat, stirring occasionally, until softened and just
beginning to brown, about 5 minutes. Add the remaining garlic, paprika,
and saffron, and cook, stirring constantly, until fragrant and paprika
has darkened, 1 minute. Stir in the rice; add thyme and broth, and bring
to a simmer.

Stirring occasionally with a rubber spatula to redistribute the broth and
rice, cook for 10 minutes. Sprinkle the chickpeas, tomatoes, and red
peppers evenly over the top. Cook uncovered, without stirring, until the
liquid is completely absorbed and the rice is tender, about 10 minutes
longer. Sprinkle peas, cooked chorizo, and scallions over the rice;
cover, and allow to sit for 5 minutes. Serve with lemon wedges on the
side.

Spanish Clam Soup

A nice fall seasonal soup. For some reason I felt the need to cook clams, so:

Littleneck Clam Soup with Beans, Kale, and Saffron

TOTAL TIME: 30 MIN
SERVES: 4

3 dozen littleneck clams—scrubbed
1 cup white wine
Pinch Thyme
Water
Large pinch of saffron threads
3 tablespoons extra-virgin olive oil
1 small onion, finely chopped
1 cup ham, small dice
2 large garlic cloves, finely chopped
1 tablespoon fine dry bread crumbs
Two 15-ounce cans cannelini beans with their liquid
1 small bunch kale, chopped
1 tsp dried thyme
1 bay leaf
Freshly ground pepper
A handful flat-leaf parsley, finely chopped

Note: Don't add salt anywhere except maybe a little with the onions - the ham and clams should be plenty salty.

In a large pot, steam clams until they are done with white wine, water, and a pinch of thyme. Shuck clams and reserve. Separately reserve the cooking liquid.
Bloom saffron in a few Tablespoons of the warm clam liqueur.

In a soup pot, heat the olive oil. Add the onion and cook over moderately high heat until softened, about 3 minutes. Add the ham and garlic and cook for 2 minutes. Stir in the bread crumbs, then add the beans and their liquid along with the thyme and bay leaf and bring to a boil. Add saffron mix and clam liquid to the beans and season with pepper. Add kale and simmer for 15 minutes.

Increase the heat to high, add the clams and their reserved liquor and cook for a minute. Discard the bay leaf.

Sprinkle the soup with the parsley and serve with bread for dipping.