Authentic Spanish Recipes

Spanish food is very diverse in flavor. The great variety found in the recipes in Spanish is laregly because of geographical differences in the country. Most dishes are based on what is available in the region, which is why most recipes seafood and vegetables, available throughout the country. In this article I'm including three of my favorite authentic Spanish recipes that are likely to be found in many Spanish homes!

Lamb Casserole

Ingredients
2 pounds lamb chops (chopped)
6 1 / 2 tsp tablespoon olive oil
6 potatoes (peeled, sliced)
3 large tomatoes (sliced)
1 onion (chopped)
1 tablespoon chopped parsley
4 cloves garlic (whole and unpeeled)
2 bay leaves
1 tsp teaspoon paprika
1 1 / 4 cup white wine
1 green pepper (seeded and cut into thin strips)
Salt and pepper to taste

Directions:
Pour oil into a roasting pan. Create a layer of potatoes in the bottom of the pan, followed by a layer of onions and a layer of tomatoes. Place lamb on top of layers and arrange the strips of green pepper, garlic, parsley and bay leaves on top of lamb chops. High season with another layer of onions and tomatoes, then with paprika, salt and pepper. Pour the white wine over all and place the pot in an oven preheated to 355 degrees F. Cook for about 2 hours or until meat is thoroughly cooked.

Spanish Omelette

Ingredients
4 eggs
1 lb. potatoes (peeled and sliced)
Olive oil for frying
Salt to taste

Heat the oil in a skillet and add potatoes and a little salt. Fry until potatoes are browned, then remove from pan to paper towels excess fat. In a bowl, whisk together the eggs with a pinch of salt. When the eggs are beaten, add the potatoes. Put two tablespoons of oil in the pan to cover bottom and heat oil until hot. Add the egg mixture and potatoes in the pan, gently stirring the pot as you do. When the bottom of the omelet appears cooked, place a plate on top of the stove and turn it over. When the blades omelet, add little more oil in the pan, then place the less-cooked side of the omelet face down on the stove. Cook until bottom is cooked, then flip the omelet on a serving platter. Can be eaten hot or cold. Is delicious with ketchup or salsa for dipping!

Chocolate Churros

Ingredients
1 cup water
sunflower oil 3 1 / 4 c. soup
1 / 2 c. salt
3 / 4 cup flour
8 c. chopped dark chocolate
4 1 / 4 cups milk
1 tsp tablespoon cornstarch
4 c. tablespoons sugar
powdered sugar
Oil for frying

Directions:
Add water, oil and salt in a saucepan and bring to a boil. A mixture is boiling, reduce heat to low and add flour. Beat the mixture until it forms a ball, then remove from heat. Heat the oil in a saucepan or deep fryer. Use a syringe icing (or a plastic bag with the corner cut off) to pipe thick strips about 4 inches long in the oil. Let them fry until they are golden brown. When you remove the churros from oil, place them on paper towels to drain excess fat. Sprinkle with powdered sugar. For the chocolate, place chocolate and 2 1 / 8 cups milk in a saucepan over low heat. Dissolve the cornstarch in the remaining milk, then pour into the saucepan with the sugar. Stir constantly until the mixture has thickened. Whisk the chocolate until smooth, then serve in a bowl for dipping.