Orange Flan

Orange Flan
A Citrus Twist To This Classic Spanish Dessert!
Difficulty: Easy

Ingredients
1 cup granulated sugar
2 tbsp water
Drop of lemon juice
1 (14-ounce) can sweetened condensed milk
1 tsp orange zest
1/2 cup freshly-squeezed orange juice
1/4 cup half and half cream or milk
5 large eggs
2 drops pure orange oil (optional)
1/4 cup orange liqueur

Directions
In a heavy saucepan over low to medium-low heat, combine 1 cup sugar, water, and drop of lemon juice (the lemon juice keeps the mixture from hardening or crystalizing). Cook, stirring constantly, until sugar dissolves and mixture just begins to simmer. After sugar dissolves and syrup is simmering, cook for approximately 8 to 10 minutes, without stirring. Hold handle of pan and gently tilt the pan off the heat to distribute color evenly as sugar caramelizes. When sugar reaches a uniform golden brown (light amber) color, immediately remove from heat and pour into individual ramekins or custard dishes, coating the bottoms evenly (tilt the dishes so that the caramel coats the bottom). Watch it carefully, it can go past the light brown stage quickly and burn. Set aside and cool.
Preheat oven 325 Degrees F.  Whisk together remaining ingredients (or blend in a blender). Pour custard over caramel.
Bake flan ramekins in a water bath.  Cook flan until still wobbly in center, 1 to 1 1/2 hours. Transfer flan in dish to a rack to cool completely, about 40 minutes (flan will continue to set as it cools). Chill until cold, at least 8 hours.
To unmold flan, run a thin knife around edge of dish, then dip dish briefly (about 20 seconds) in a pan of very warm water. Invert a large platter with a rim over baking dish, then quickly invert to turn out flan onto platter (caramel will pour out over and around flan). Let stand at room temperature 15 minutes before serving.
Serves 6

Zarzuela De Mariscos

Zarzuela De Mariscos
The Flavors Of Barcelona, Spain
Difficulty: Moderate

Ingredients
1/2 cup olive oil
2 cups onions, chopped
2 cloves garlic, minced
1 cup tomatoes, chopped
Salt
pepper
1/4 tsp fresh thyme leaves
1/8 tsp ground saffron or threads
1/2 lb. fresh squid, cleaned and cut into 1/4-inch pieces
Spanish brandy
1 tbsp tomato paste
1/2 cup dry white wine
3 cups clam juice or seafood stock
1/2 lb. medium shrimp, deveined
1/2 lb. fresh sea bass fillets, sliced into 1/2-inch slices
1/2 lb. scallops, whole
1/2 lb. prawns or small lobster tails
1 dozen clams, scrubbed
1 tbsp finely chopped fresh parsley leaves
2 tbsp green onions, diced
2 tbsp almond paste/ ground

Directions
In a large Dutch oven, over medium heat, add the oil. When the oil is hot, add the onions and garlic. Season with salt and pepper. Sauté until wilted. Season the squid with salt and pepper. Add to the onions and sauté for 1 minute. Remove the pan from the heat, add the brandy and carefully flame. Shake the pan back and forth several times until the flame dies out. Stir in the tomato paste and saffron, thyme, and cook for 1 minute. Deglaze the pan with the wine. Add the clam juice and bring to a boil. Reduce the heat to a simmer and cook for 20 minutes. Season the shrimp, fish and prawns with salt and pepper. Add the clams, scampi /shrimp and fish fillets, scallops, lobster tails to the pot, cover and cook for about 10 minutes, or until all of the shells have opened and the shrimp/scampi is fully cooked, (they will turn pink and there tails will curl completely in). Stir in chopped tomatoes and almond paste.  Remove from the heat and ladle into serving bowls. Garnish with parsley or green onions and serve with crusty bread.
Serves 4

La Boqueria, Barcelona Spain!

Rich In History, Produce And Fish And Shellfish Straight Out Of The Sea!



Sweet Olive Oil Almond Tortas

Sweet Olive Oil Almond Tortas
The Perfect Combination Of Spanish And Italian!
Difficulty: Easy

Serve With An Espresso Or Café Americana!

Ingredients
1 package INES ROSALES Olive Oil Tortas (can be found in some grocery stores)
2 cups mascarpone cheese
2 cups ricotta cheese
3/4 cup super fine sugar
3/4 cup sliced almonds, divided
1/4 cup sliced dried apricots
1/2 tsp vanilla extract
1/4 tsp nutmeg
honey

Directions
In a mixing bowl, add mascarpone, ricotta cheeses, vanilla extract, nutmeg, sugar and then mix.  Fold in 1/2 cup of almond slices until well mixed.
Refrigerate cheese mixture for a few hours.  To assemble the dessert, unwrap each olive oil tortas, be careful not to break. Place torta on a serving dish and spread cheese mixture on top, sprinkle with additional sliced almond and sliced dried apricots.  Drizzle with honey, you can make it single layer dessert or a double layer.
Serves 4

Spanish Gazpacho

Spanish Gazpacho
A Chilled And Refreshing Soup
Difficulty: Easy

A Refreshing Soup For The Summer!

Ingredients
1 1/2 cups of English cucumbers chopped
1 cup zucchini chopped
1/2 cup red onion chopped
1 cup roasted red peppers chopped
2 large tomatoes, pulp and seeds removed
2 cups V8 tomato juice
1 clove garlic
1/2 tbsp red wine vinegar
salt
pepper
olive oil for drizzle

Directions
In a food processor, mince each ingredient separately and place in a mixing bowl, add the 2 cups of V8 and red wine vinegar, salt and pepper to taste, then mix. Place in refrigerator for a few hours until nice and chilled.  Serve in bowls and drizzle with a little olive oil.  Add some red pepper flakes for some heat.
Serves 4



Arroz Con Pollo

Arroz Con Pollo
Difficulty: Easy

Ingredients
8 chicken thighs (about 1 1/2 pounds), skinned
1 cup smoked sausage (Andouille, chorizo, spicy kielbasa) sliced
1/2 tsp  salt 
1/4 tsp freshly ground black pepper 
1 1/2 tsp dried oregano, divided 
1 tbsp vegetable oil 
2 tbsp fresh lime juice 
1 cup chopped onion 
1/2 cup chopped green bell pepper 
2  garlic cloves, minced 
1 tsp  ground turmeric 
3/4 tsp  ground cumin 
1 1/2 cups  uncooked long grain rice
2 1/4 cups, less-sodium chicken broth 
1   (14.5-ounce) can whole tomatoes, undrained 
1/2 cup  frozen petite green peas, thawed 
3/4 cup pimiento-stuffed green olives

Directions
Sprinkle chicken with salt, black pepper, and 1 teaspoon oregano. Heat oil in Dutch oven over medium-high heat. Add chicken; cook 8 minutes, browning on all sides. Remove chicken from pan; drizzle with lime juice. Cover; keep warm.
Add onion, bell pepper, and garlic to pan. Cover, reduce heat to low, and cook 10 minutes or until tender. Stir in 1/2 teaspoon oregano, turmeric, and cumin, and cook 1 minute, stirring constantly. Stir in rice, cook 1 minute. Increase heat to medium. Add broth and tomatoes; bring to a boil. Add chicken and sausage, nestling into the rice mixture. Cover, reduce heat, and simmer 30 minutes or until liquid is almost absorbed. Stir in peas and olives; cover and cook 3 minutes. Remove from heat; let stand, covered for 10 minutes.
Serves 4