or the best results, use Spanish (from Spain, Europe) olive oil. Italian could
This is sort of 3 recipes in 1, but it's
aprika, and remove the pan from the heat.
Add the
oasted red pepper.
remove from flame and let sit for
t the top - this is from the meat. When the broth
Wash beans and soak overnight in 8 cups water.
Drain and add 12 to 16 cups water.
Add turnips, ham, saffron, soup base, pepper and bay leaf.
Bring to boil; cook, uncovered, about 2 hours. Stir occasionally.
Then add rest of vegetables and vinegar.
Cook additional 45 minutes to 1 hour.
Serve hot.
Salt to taste.
Add a squeeze of lime juice, if desired.
This is a delicious vegetable soup from Spain.
Boil the clams and mussels until they open. Clean the shrimp and boil to make the broth. Add more water if necessary to make 8 cups.
Wash and break the cauliflower into small florets and simmer in salted boiling water until just tender. Meanwhile, pound four of the garlic cloves, the parsley, and salt in a mortar. Stir in the olive oil and three tablespoonfuls of the cauliflower's cooking wateron.
Separately, saute the final sliced clove of garlic in a little olive oil in a heavy-based frying pan. Turn the heat down to low, add the pimenton and a little wine vinegar, and stir in the mortar's contents. Bring everything briefly to a boil.
Drain the cooked cauliflower ...
t, pressing down and away from you with the heel of
nd garlic. Remove the seeds from the peppers. Mix all ingredients
s to remove the skins from the almonds.
The best
ill not need to stir from this point on. Adjust heat
Cook 1 hour.
Remove from heat. Use quick release method
nd continue(Sofrito is a Spanish tomato and onion sauce which
he stem and remove seeds from dried chipotle pepper, then rehydrate
ide until golden.
Remove from skillet and season with salt
rease. Pour out the grease from the pan.
Shrimp -- Add
Remove the seeds and veins from the pepper and chop. Cut
o 45 minutes.
Remove from heat; transfer octopus to a
Wash garbanzo beans. Soak overnight with 1 tablespoon salt in enough water to cover beans. Drain the salted water from the beans.
Place beans in 4-quart soup kettle; add 2 quarts of water and ham and beef bones. Cook for 45 minutes over low heat, skimming foam from the top.
Fry salt pork slowly in a skillet.
Add chopped onion and saute lightly. Add to beans along with potatoes, paprika, and saffron. Add salt to taste.
When potatoes are tender, remove from heat and add chorizo. Serve hot in deep soup bowls. Serves 4.