Squid Rings Sautéed with Garlic and parsley

I used squid rings for this dish, it will work with squid steaks.
INGREDIENTS
1 lb. squid
1/2 cup extra virgin olive oil
2 tsp. Kosher salt
5 cloves of garlic
2 Tbs. chopped parsley

DIRECTIONS
1. Clean, rinse and dry the squid
2. Heat oil in a sauté pan and add the salt
3. Heat briefly
4. Add the squid and sauté for about 30 seconds
5. Add the garlic and parsley
6. Cook long enough that the squid turns white.

Shrimp in Caper and Pickle Vinaigrette

Prepare two hours in Advance/

INGREDIENTS

1 LB. Large shrimp unshelled Shrimp in Caper and Pickle Vinaigrette
1/2 cup olive oil
1/4 red wine vinegar
1 small onion minced
4 tbs. minced dill or cornichon pickle
4 tsp. tiny whole capers
1 hard boiled egg, finely chopped
1 tbs. minced parsley
Salt and ground pepper

Directions

1. Cook the shrimp for two minutes.
2. Shell the shrimp and cut in halves crosswise.
3. In a bowl whisk the oil and vinegar.
4. Stir in the onion, pickle; capers, egg and parsley
5. Season with salt and pepper
6. Add shrimp and marinate at room temperature for two hours before serving.

Spanish Bread

I have my gas oven lined with fire brick in a 15″X 15″ inch square, if you do this be sure never to cover the vents. If you have a gas oven, I generally turn it on about 45 minutes before the actual baking occurs. I would hazard a guess that using a loaf pan or a cookie sheet the times would be quite close.Another alternative is to experiment.

Ingredients

1 1/2 tbs. of yeast
3 cups warm water
7 cups white flour
2 tsp. salt
1/4 cup extra virgin olive oil (ideally from Spain) Costco presently carries a very delicate tasting Spanish oil.

Directions

1. Mix yeast with water and let set for 10 minutes in a warm place
2. Mix salt with flour and run through a mesh into a large bowl
3. Add oil and blend with your fingers
4. Slowly add the yeast mixture while working the dough to produce a firm dough
5. Turn out onto a floured surface and continue to knead until dough is firm and elastic.
6. Grease clean bowl and put dough into the bowl and cover with a moist towel and set in a
warm place to rise to double the volume
7. Turn out once more and knead until all the air pockets are release
8. Return to the bowl and let rest for 15 minutes.
9. Shape the dough as desired on greased pan unless using firebrick Spanish Bread
10. Cut slits into the top
11. Let bread rise once more for 30 minutes
12. Liberally sprinkle corn meals on a peel or loaf pan and cookie sheet place the dough on the cornmeal.
12. Place in a very hot oven 450° and bake for 30 -50 minutes or until the tops are golden

I checked the bread at 30 minutes, by color and rapping the bottom to hear a hollow thumping sound. My bread was done in 33 minutes. the finished loaf was ideal for Tapas dishes, the breads was soft enough to absorb the liquids from the various dishes.

Paella Valenciana Sort of

The sort of is I never followed the recipe exactly. If you would like the original recipe let me know and I’ll send you the recipe.
This is for six people for dinner.

Ingredients

4 chicken tenders, marinated in olive oil, fresh sage a dash of cumin salt and pepper to taste.
1/2 cup white wine
12 Fresh Mussels, scrubbed and debearded
12 Fresh clams, check for any beards if remove
2 freshly cooked Dungeness Crabs, cleaned and cracked in many placesmussels-389411_150
1 large tomato skinned and seeded and chopped
3 cloves of garlic peeled and chopped
2/3 tsp. of sweet paprika
6 cups of boiling water
2 1/2 cups short round rice. The Spanish rice for this dish is Bomba, it can be found at Amazon, the other option which used successfully is the Italian rice called Arborio
8-10 threads of saffron
6 -12 prepared artichoke hearts
3 roasted various colored sweet peppers
2 Links of chorizo with the casings removed
You could also add other vegetables, I didn’t go ahead and add maybe some peas or green beans.

Directions

1. After marinating the chicken cut into bit sized pieces and sauté along with the Chorizo in the paella pan or other large flat pan with some olive oil
2. In another flat pan place the mussels and clams, turn the heat on as soon as the shells start to open add the wine and crab. Cook and stir until all the shells are opened if any aren’t open throw away.
3. Add garlic, tomato and paprika and stir on medium heat for 2 minutes
4. Add the other vegetables and rice cook briefly
5. Add half the boiling water to the pan and cook until the liquid partially is absorbed
6. Crush the Saffron threads in two tbs. of boiling water and stir into the rice along with salt and pepper to taste
7. Seven the seafood to the top of the rice and cook until the rice is very tender, adding the boiling water as needed.
8. When done the rice should still be quite moist and be chewy and tender
9. To serve, stir the seafood into the paella and leave in the pan place on the table with a lemon cut in half and sprinkled with a dash of paprika.

Dessert: Spanish Chocolate Mousse

INGREDIENTS

6 eggs separated Chocolate Mousse
6 oz. sugar
1 tbs. corn starch
6 oz. milk
1/2 tsp. vanilla extract
2 large sweet oranges
1 1/2 lb. semisweet chocolate
3 tbs. unsalted butter
Whipped cream

DIRECTIONS

1. Finely grate the orange rind from one orange.
2. Beat egg yolks with sugar until fluffy.
3. Add corn starch, milk and vanilla and heat gently in a double boiler until slightly thickened stirring constantly.
4. Add the grated orange and chocolate to the pot and continue to heat gently, stirring until the chocolate is completely melted.
5. Remove from the heat and stir in the butter and let cool to room temperature.
6. Whisk the egg whites until stiff and glossy and fold into the custard.
7. Spoon the mousse into the dessert glasses and chill.
8. With a vegetable peeler remove the rind from the other orange and cut into very fine shreds.
9. Boil with 2 tbs. of sugar and 2 tbs. of water until the rinds crystalized about five minutes.
10. Remove and separate with a fork and dry on a rack.
11. Top each mousse with a swirl of whipped cream and garnish with the crystalized orange