Yummiest shrimp rice paella

The other day I made this simple paella that turned out spectacular. 

In a paella pan I poured a little extra virgin olive oil from Estepa, Seville, and heated on medium. Then I stir fried half a bag of veggie blend (carrots, green peas, corn, green beans) and two big cloves of garlic, then I added two shoots of celery previously chopped. And then a little later I added about 17 Texas wild shrimp to the frying mixture. The aromas started to come out nicely. In a separate pan I boiled water and a package of chicken broth and poured it very hot into the paella where I previously poured a cup of Valencia rice. Then I sprinkled the Goya saffron mix, a little sea salt, and later a tiny bit more water. That's it, watching it for a while, about 45 minutes, controlling the temperatures, obtaining the lightly burnt crust at the bottom, and enjoying a flavorful result ;)

Sweet potato and apple rice

https://www.hogarmania.com/cocina/recetas/arroces-cereales/arroz-integral-boniato-manzana-41449.html

 

Chocolate turrón bar

To make it we´ll use a double boiler, putting a pan with water in the heat and then a big glass bowl were we will melt 50 grams of unsalted butter, 25 grams of confectioners sugar and two chocolate bars (1 of 86% chocolate purity and another regular milk chocolate Hershey bar), we make a mixture stirring with a big wooden spoon, set it apart when it’s very well melted and add the rice cereals (Krispies or whatever brand), then we pour it in a half of tetrapak carton container, which we set in the refrigerator wrapped in film for four hours before serving. It tastes delicious and very similar to the classic Suchard brand chocolate turrón. One of the easiest recipes I have cooked recently and the result is nothing short of spectacular. Accompany with a cup of coffee and a shot of Ouzo liquor ; )

 #chocolateturron #turrondechocolate

Alfajores (Alpha Whore)

Alfajores are one of my favorite Christmas sweets ever. They were my grandfather’s favorites too and he facetiously called them mojoncitos, that is, little turds haha because of their shape and color. They were wrapped in beautiful colored transparent paper. This is how you make it: blend in a big glass container 1 cup of toasted almonds, 1 cup of hazelnuts, 3 cloves and 4 tablespoons of aniseed with a couple of tablespoons of olive oil. Then you blend about 12 breadsticks and set them aside, and make a syrup in a pan with 60 grams of sugar and 60 grams of water, setting it aside when it starts boiling. In another pan you boil about a glass of honey until it starts bubbling and add it to the almond and hazelnuts mix, with 1 tablespoon of cinnamon, 2 tablespoons of cilantro seeds and 3 tablespoons of sesame seeds, keep kneading with the breadsticks powder and the syrup and shape then like bullets to your taste. You let it all cool off and make another syrup with 100 grams of water and 100 grams of sugar. When it starts boiling you take it off the heat and let it cool off. Then you bathe the bullets in the syrup and sink them in a big bowl with confectioners sugar. Keep them stored in a pretty box. ideal to eat for merienda afternoon snack with a cup of coffee or tea. Scrumptious!

http://blogs.canalsur.es/cometelocs/2017/11/22/alfajores-y-turron-de-chocolate/ 

#alfajores #alfajor #alphawhores #alphawhore

Gypsy's Arm Cake, BRAZO DE GITANO

One of my fondest memories of cakes my mother made at home when I grew up was this chocolate cake that many call brazo de gitano, gypsy’s arm, which doesn't sound very politically correct these days, but it's the traditional denomination, although the classic recipe is more elaborate, and this is only an easy, simplified version. It is very simple yet quite yummy. I got the recipe from recetin.com. You start with a couple of packages of María cookies, the thicker the better, so they don’t crumble and collapse when moist. You melt the half tub of butter in the microwave, mix it with 6 tablespoons of sugar and 3 beaten eggs until you get a cream., which will be the sweet glue to stick the cookies together. We fill a a bowl with milk and a splash of Greek Ouzo liquor, and we bathe the cookies quickly in it before spreading the buttery cream and forming two rolls or arms by sticking them together one by one, which we set on a tray.  We melt in the microwave a bar of 70% cocoa chocolate with a tiny bit of butter, and pour the mix over the arms of cookies. Then we put the cake tray in the refrigerator for 3 hours covered with tin foil. The mixture of flavours is exquisite for merienda or 5 o’clock tea party Sir, oh yeah! Cold dark choc + liquor + sweet butter is a winner for children of ALL ages :)

https://www.recetin.com/brazo-de-gitano-con-galletas.html 

Curry lentil soup with shoestring potatoes

What a wonderful soiree it was! Our German friend Nik came over and we cooked a special dish I got from here:
https://www.hogarmania.com/cocina/recetas/sopas-cremas/201204/crema-lentejas-curry-patatas-paja-14952.html
I chooped an onion and a leek and fried them in a pan with olive oil from Antequera (Málaga), adding a bay leave for extra flavour and aroma. Then I added a cup of lentils and a spoon of curry, kept frying, added water and cooked for 25 minutes. I took out the bay leave and poued the content of the pan in a blender, prooceeded to blend it all, and then strained it with a colander.
In another pan I fried some potatoes that I peeled and chopped before to the perfect size, until they got brown and I sprinkled them with salt.
In a little bowl I mixed with a spoon some olive oil, salt and a spoon of Spanish paprika from Novelda (Alicante).
I served the dish on deep bowls lentil cream first, planted vertical fries and poured on the red oil and chopped parsley.
Spectacular creamy, smoky and savory mix to enjoy with wonderful wines from Spain.
¡Salud!