A few dishes in Spain have been influenced from Europe and America.

The midday meal, “la comida” as it is called in Spain is the largest meal of the day and usually includes various courses. “Tortilla Espanola” (sliced potatoes and chopped onions fried in olive oil, then mixed with beaten egg and cooked to form an omelette) is one of the most well known Spanish dishes. In Spain, there is a wide variety of dishes that vary with every region or province. Spanish cooking uses numerous basic sauces. The Spanish have had a very long lasting love affair with chocolate and when in Spain, one can visit “chocolaterias” or cafes that only serve thick, rich, sweet chocolate with “churros” or Spanish fritters. The two most basic and essential ingredients used in Spanish cuisine are olive oil and garlic. Spanish cuisine uses innards and uncommon cuts of meat like tongue or feet for the preparation of elaborate dishes.

In this feature Executive Chef Nader Shaikh and Sous Chef Kuldeep Patil dish up some Spanish dishes for you.

Platanos Fritos (Fried Bananas)

Serves 4.

Preparation Time: 15 minutes.

 Ingredients:

4 large canary bananas

50 gms butter

2 tbsp sugar

1/2 tsp ground cinnamon

200 ml sweet dessert wine

Method:

Peel the bananas and cut into large pieces one-half lengthwise. Heat the butter in a frying pan.

Sprinkle the bananas with sugar and fry in butter over low heat till light brown.

Sprinkle the bananas with cinnamon. Pour over the wine and cook for two minutes.

Arrange the bananas on individual serving plates and pour on top of the remaining liquid in pan.

Garnish with whipped cream.

Almejas Con Salsa Amarilla (Shell Fish with Yellow Sauce)

Serves 4.

Preparation Time: 20 minutes.

Ingredients:

600 gms mussels meat (fresh or canned)

50 ml olive oil

75 gms chopped onion

200 ml white wine

1 tbsp chopped parsley

1/2 tsp turmeric

1 pinch saffron

8 cloves garlic

Salt to taste

Pepper to taste

Method:

Wash the mussels in running water.

Heat olive oil in pan and sauté onion for few minutes. Add mussels and wine. Season with salt and pepper and cook for three minutes.

Remove the mussels from the pan and strain the cooking liquid.

Pound together turmeric, parsley, saffron and garlic to a coarse paste with some cooking liquid.

Stir in the paste to the strained cooking liquid and heat. Add the mussels and heat for two minutes.

Garnish with saffron strands.

Gazpacho (Cold Vegetable Soup)

Serves 4.

Preparation Time: 20 minutes.

 Ingredients:

4 bread slices (crust removed)

1/2 cup diced white onion

2 diced garlic cloves

2 tbsp olive oil

Salt to taste

Freshly ground pepper to taste

600 gm skinned and blanched tomato

2 cup diced sweet red pepper

2 cups peeled, seeded and diced cucumber

2 tbsp sherry vinegar

3 cups chilled vegetable stock

 For Garnish:

12 green olives (pitted and cut into half)

Few bread croutons

Method:

Soak the bread slices in water and squeeze them dry.

Put all the ingredients except vegetable stock in a blender. Blend to obtain a smooth puree.

Refrigerate the puree for 3 hrs, Remove and add chilled vegetable stock to obtain soup consistency.

Pour the chilled soup into bowls and garnish with olives and bread croutons.

Paella De Mariscos

 Serves 4.

Preparation Time: 45 minutes.

Ingredients:

100 gms mussels

100 gms squid (cut into rings)

4 jumbo shrimps

5 cups fish stock

1 tsp saffron threads

4 tbsp olive oil

1 onion (chopped)

3 cloves garlic (chopped)

2 cups short grain Spanish rice

2 whole tomatoes

100 gms green peas

Parsley to garnish

Salt pepper to taste 

Method:

Wash all seafood in running water.

Bring water to boil in a large pan and add all the seafood. Boil until the mussels open.

Heat the fish stock and let the saffron threads soak in it for 10 minutes.

Heat olive oil in the paella pan. Sauté onion and garlic along with the rice for a few minutes.

Pour over the warm stock and cook for 20 minutes on low heat.

Add the seafood, seasoning and diced tomato to the rice. Transfer the paella to the oven and cook for 10 minutes until done.

Garnish with parsley and serve directly from paella pan.

Food and location courtesy: Le Meridien, Pune, India.

Pechuga De Poyo Con Salsa Verde

(Chicken Breast In Green Sauce)

 Serves 4.

Preparation Time: 45 minutes.

Ingredients:

500 gms chicken breast

100 gms green tomato

1/2 tsp cumin

4 sprigs fresh coriander

5 cloves garlic

1 small onion

20 gms butter

Salt pepper to taste

 Method:

Clean the chicken breast, marinate with salt, pepper and cumin.

Grill the chicken till it is cooked (approximately 20 minutes).

For making sauce, make a puree with onion, garlic, coriander and green tomatoes.

Heat the puree in a pan with the butter and cook for 10 minutes on low heat.

Put the grilled chicken on the serving plate and pour the sauce on it.

Garnish with chopped fresh coriander leaves.