Nerja Today

Spanish Recipes

Paella de verduras (vegetable paella)

100 g leek (white part), chopped
100 g onion, chopped
150 g mushroom, washed and finely sliced
1litre water and pinch of salt
150 g cabbage, cut into strips
150 g peas, frozen
150 g green beans, chopped into small squares
150 g baby carrots, frozen
1 vegetable stock cube
30 strands of saffron
2 tablespoons tomato sauce 
475 g (two large cups) calasparra rice
4 large cups of stock and a few drops of lemon
1 1/2 dl olive oil, maximum acidity 0.4º
1 large sweet red pepper and 1 hard-boiled egg

Pour 1/2 dl oil into the paellera (special large frying pan for preparing paella) with leek, onion and mushrooms. Lightly fry until all the liquid evaporates. Cook the remaining vegetables in a pan then add to the mushroom sauté. Add the rice and the remaining oil to the paellera and sauté until the rice turns opaque. Drizzle with lemon juice and season generously. Add 4 large cups of hot water and when it water beings to boil, place in an oven at 180º for 20 minutes. taste the rice to check whether it's cooked. If it's still hard, cover for 5 minutes.

Serve the rice in the paellera itself or in 6 individual dishes garnished with the sweet red pepper and 1 slice of hard-boiled egg.

Pisto (Ratatouille)

500g marrows, peeled and diced
300g green peppers, finely chopped
100g onion, chopped
150g tomatoes, poached and peeled
1 red pepper
olive oil
Salt, pepper and sugar
2 hard-boiled eggs, for garnish

Wrap the red pepper in tinfoil and roast for 1 hour. Cover and leave to cool, then peel and dice. Sauté the onion in 2dl oil. After 5 minutes, add the green peppers, 15 minutes later, add the marrows and red pepper. Season and simmer gently.
After 1/2 hour, add the tomatoes and cook everything together over a low heat for another 10 minutes. Finally, leave to settle and remove any fat floating on the surface. If there is still too much liquid, leave to cook a little longer and add salt and pepper.
Serve in 6 individual dishes garnished with hard-boiled eggs sliced diagonally.

Migas

¼ glass of oil
5 cloves of garlic
a glass of water
a glass of sémola (semolina) flour
salt

Cook the garlic in the oil.. Add the water and salt, and when it starts to boil add the flour. Cook until nice and loose.