Spanish/Hispanic/Caribbean (not Mexican) recipes

[karina]

Spanish Paella (with Chicken and Seafood)

1/4 cup olive oil
3 chicken breasts, cut into 2 inch cubes
1/2 teaspoon salt
1/4 teaspoon pepper
1 large Spanish onion, chopped
1 green pepper, diced into ½ inch pieces
4 cloves garlic, chopped
2 teaspoons spanish paprika
1 tablespoon fresh thyme or 1 teaspoon dried thyme
1 lb shrimp, shelled and deveined
2 cups arborio rice
1 cup finely chopped tomatoes
5 cups chicken broth
1/2 teaspoon saffron threads
1 cup lima beans
1/2 cup roasted red peppers, cut into strips
1/4 cup chopped parsley
12 clams in shell (optional)
lemon wedges
green onions

6 servings

Heat 3 tbsp oil in large skillet on medium high heat.
Add chicken pieces and fry 3 to 4 minutes per side until golden.
Remove from skillet and season with salt and pepper.
Add onions and peppers to skillet.
Sauté 2 minutes.
Stir in garlic, paprika and thyme.
Sauté 1 minute and add shrimp.
Sauté until shrimp turn pink.
Add 1 Tbsp oil if needed.
Sprinkle rice into pan.
Sauté, stirring frequently 2 to 3 minutes or until coated with oil.
Stir in tomatoes.
Season well.
Combine stock and saffron and stir into rice mixture.
Bring to boil.
Boil for about 2 minutes, reduce heat to medium.
Return chicken and push down into rice.
Cook uncovered for 15 minutes.
Stock should be bubbling.
Stir rice around and add shrimp, lima beans, red peppers and clams.
Cook for 10 minutes longer.
Remove from heat and cover for 10 minutes.
To serve, sprinkle with parsley and garnish with lemon wedges and green onions

[moderngal]

Cuban Empanadas

Ingredients:
8 large biscuits (large refrigerated ones are good)
1/2 lb ground meat (can use beef, chicken or turkey)
1/2 cup tomato sauce
1/2 cup whole kernel corn
1 cup cheddar cheese, grated
1 tbsp sugar
1 egg, lightly beaten

Instructions:
1. Brown ground meat. Drain off any fat.
2. Add next four ingredients to meat.
3. Pat out biscuits 1/2" thick and put a large spoonful of meat mixture on each biscuit. Brush biscuit edges with egg, fold biscuit in half like you would a turnover, and crimp the edges sealed with a fork.
4. Bake at 375 degrees f for 15 minutes on cookie sheet.

[lml41981]

I can't vouch for this particular version of the recipe, but my grandmother makes a dish that the family calls Pastel. It is, I believe, a Chilean dish. Here is a recipe for it (Granny doesn't write down recipes and I've never had the privilege of being in the kitchen while she makes this). This sounds about right, thought. I remember corn, egg, chicken, beef and olives.

Pastel de choclo
serves 8 people

Ingredients:

12 big corn ear units (the best ones are the conical juicy c.e.) Alternative: frozen corn
8 portions chicken (whichever you like best)
2 boiled eggs
1/2 kg ground meat or very finely chopped meat
4 finely chopped onions
2 cups milk
4 garlic cloves
16 black olives
1 tablespoon raisins
oil
some paprika
some cummin
salt and pepper
finely chopped basil
sugar

Instructions:

Pino: use a big pan to fry the meat you have previously mixed with the salt, pepper, ground garlic, paprika and cummin in hot oil. Add the chopped onions and the raisins, mix well and leave it frying on low fire for some 10 minutes (I always add a tiny bit sugar to the 'pino'). BTW, this is the same 'pino' we use for Empanadas.

In a separate pan, fry the seasoned chicken portions in hot oil for some 20 minutes.

Separate the grains from the chunk(?) and process the grains through a meat grinder (or food processor). Mix the corn-puree with the milk and then add some salt, basil and oil.

Use previously greased individual clay pans (or a big one) and cover the bottom with a layer of corn puree, than a layer of 'pino', over this layer place a portion chicken, 1/4th egg (sliced length-wise) and two olives, and finally cover with the remnant corn-puree. Finally scatter some sugar on top of this, which will give the dish a lovely flavour and a beautiful golden colour.
Place in the pre-heated oven at high temperature for some 25 minutes, after which temperature is increased to the maximum for another 15 minutes.

Ideally, each portion should be baked in individual clay-pans or a big one, but if you do not have them you can use Pyrex. Clay pans and clay pots are very popular in Chilean cuisine - they add a special touch to the flavour!

The ideal company for Pastel de Choclo is Ensalada Chilena (Chilean Style Salad): tomato, juliana(?) sliced onion, some finely chopped cilantro (or parsley), some finely chopped hot pepper, seasoned with salt and olive oil.

I suggest a red (Merlot) wine!

[Amaye]

So happy to see this thread - l love spanish/carribean dishes!

Here is one of my very favorite dishes.

Curried Red Snapper Recipe

Cook Time: 30 minutes
Yield: 4 to 6 servings

2 pounds red snapper fillets
2 teaspoons salt
1 teaspoon black pepper
2 scallions, chopped
2 tablespoons curry powder
2 tablespoons butter
1/4 cup olive oil
1 to 2 Scotch bonnet peppers, seeded and chopped
1 clove garlic, crushed
2 cups coconut milk
1 cup water
2 tomatoes, roughly chopped
2 onions, sliced 1/4-inch thick
10 cilantro sprigs


1. Cut the red snapper into small pieces and place in a bowl. Season with the salt, black pepper, scallion, and curry powder.

2. Allow the fish to marinate in the refrigerator for at least 1 hour.

3. When you are ready to proceed, heat the butter and oil in a large saute pan.

4. Add the fish and saute until it is lightly browned on both sides.

5. Add the peppers, garlic, coconut milk, water, tomatoes, and onions.

6. Cover the fish and bring to a boil.

7. Reduce the heat, cover the pan, and simmer until the fish is tender, about 20 to 25 minutes, adding more water if necessary.

8. Also, add a touch more curry, if necessary, for your taste.

9. Finish with fresh cilantro leaves.

Serve this splendid dish with white rice and fried plantains.