Flavours of Latin America (II)
CHICKEN EMPANADAS Chicken empanadas are popular across Latin America, with each country offering its own variation. These baked empanadas are filled with a savoury chicken sofrito...
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Spanish Cooking Master Class
Publish on: 18 January, 2018 | In:m | Author by: Otao kitchen
Spanish Cooking Master Class
SAMPLE MENU: (MENUS SUBJECT TO SEASONAL CHANGE)
Croquetas De Jamon/ De Bacalao- Ham and Cheese Croquettes, or Salt Cod Croquettes
Paella Valenciana - Rice with Seasonal Seafood and Chicken
Romesco- Capsicum Sauce
Pintxos- Jamon y Manchengo - ham and manchego toast
🥘 Jamon, manchego pintxo- Ham and cheese toast
Pinxtos are a specialty of Basque country. Little slices of bread are topped with a variety of different toppings. Try to buy a good-quality white sourdough with a nice crust. For this variation, tangy romesco sauce pairs with rich and salty slices of Spanish ham and Manchego cheese.
Preparation time: 5 minutes
Execution time: 10 minutes
Serves: 2
INGREDIENTS
2 thick slices of good-quality, white sourdough bread
4 tbsp romesco sauce
30g manchego grated
2 (35g) slices of jamon serrano (or better yet, jamon iberico -cured Spanish ham)
2 caper berries
2 skewers
METHOD
To assemble the pinxtos, smear each slice of bread with a generous 2 tablespoons of the romesco sauce. Sprinkle the grated manchego on top, and layer on the slices of jamon. Garnish each piece of bread with a caper berry and a skewer. Optionally, use a butane torch to melt the manchego cheese.
🥘 ‘Cojonuda’
Cojonuda is derived from the word cojones, meaning balls or testicles. And with the feminine ‘a’ conjugation at the end, this dish could roughly be translated as the ‘girl with a big pair of balls’. It’s important to note that cojonudo also means great, or amazing. Cojonuda is also the name of a similar tapa that uses chorizo rather than morcilla (blood sausage) as the meat.
Preparation time: 5 minutes
Execution time: 10 minutes
Serves: 2
INGREDIENTS
2 thick slices of good-quality, white sourdough bread
1 link of morcilla sausage, OR substitute chorizo sausage, sliced thickly
2 quail eggs
3 piquillo peppers
METHOD
To cook the morcilla, heat a heavy bottomed skillet over medium-low heat. Add in the morcilla sausage and cook on both sides of for 1-2 minutes or until browned and warmed through. Set aside.
To fry the quail egg, use scissors or a very sharp knife to cut the lid of the quail egg open.
To assemble the pinxtos, drizzle a little olive oil on each slide of bread. Place the piquillo peppers on top. Place slices of the warm morcilla on the piquillo peppers, then top that with the fried quail egg.
Salsa Romesco - Roast Capsicum Sauce
Romesco is a sauce that is said to have traditionally been made by fisherman using a mortar and pestle in the Tarragona region of Spain, although it is seen frequently around the country. It pairs well with just about anything: poultry, seafood, roasted vegetables, or slathered liberally on bread.
Preparation time: 15 minutes
Execution time: 10 minutes
Serves: makes 300ml
INGREDIENTS
1 red capsicums, charred over an open flame, skins and seeds removed
1 tomato, charred over an open flame, skin removed
2 tbsp vinagre de Jerez (Spanish sherry vinegar)
2 tbsp (20g) whole blanched almonds, toasted in a pa
3 tbsp (30g) panko bread crumbs
1 tbsp (20g) hazelnuts
1 tsp pimenton (Spanish paprika)
1 cloves of garlic
½ tsp salt
50ml cup extra virgin olive oil
METHOD
Place the garlic in the mortar and pestle and grind it until it is very smooth.
Go Add in the breadcrumbs and nuts and grind into a coarse powder.
Add in the diced tomatoes and capsicum and grind.
Add in the remaining ingredients except for the olive oil and mix.
Finally, whisk in the olive to emulsify the sauce. Season to taste with salt and/or more vinegar, if necessary.
🍘Croquetas De Jamon (de bacalao) - Ham and Cheese or Salt Cod Croquettes
This creamy and comforting snack is a staple menu item in tapas restaurants all across Spaing.
Prep time: 1 hour 30 minutes
Execution time: 20 minutes
Serves: 2
INGREDIENTS
Salsa bechamel:
190ml milk
30g butter
30g flour
½ tsp salt
1 pinch white pepper
1 pinch nutmeg
For frying:
400ml vegetable oil
For the ham and cheese:
40g jamon (2 slices), minced
40g manchego, grated
20g chives
For the bacalao:
50g bacalao (salt cod), soaked in water for 3 hours, shredded
20g chives
For the breading:
2 large eggs
4 tbsp plain flour
100g panko bread crumbs
METHOD
To make the salsa bechamel, warm the butter in a sauce pot over low heat. Turn the heat up to medium-low add in the flour and whisk continuously for 4-5 minutes or until the flour smells no longer raw. It should smell like baked bread rather than raw flour.
Slowly whisk in the milk. Season the sauce with salt, nutmeg and white pepper.
Continue cooking the sauce for 4-5 minutes until it begins to thicken up. Switch to a wooden spatula and continue cooking it until it’s so thick that ripples in the sauce don’t sink back into a liquid. Add in the chives and either the jamon and manchego OR the bacalao.
Line a baking dish with parchment paper. Pour the salsa bechamel into the baking dish, cover it, and refrigerate it for 2-3 hours or overnight until it has set.
To make the croqueta, dived the flour, egg and breadcrumbs into separate trays.
To form the croquetas, dived the mixture into 8 equal pieces (60g each). Shape the croquetas into balls or thick log shapes.
To crumb the croquetas, dip the shapes into the flour and make sure they are evenly and generously coated. Transfer the shapes into the egg, and coat them evenly. Finally, coat them evenly in the bread crumbs.
Preheat a the vegetable oil in a pot to 180C. Fry the croquetas in batches, for 2-3 minutes. They’re read if the sauce begins to seap out of the croquetas and into the oil. Drain the croquetas on paper towel, and season them with a pinch of salt.
Serve them with salsa romesco.
Chicken & Seafood Paella
A vibrant and hearty Spanish paella combining chicken, prawns, and chorizo for bold flavor. Perfect for a hands-on cooking class or home feast.
Serves: 2
Preparation Time: 20 minutes
Execution Time: 35–40 minutes
INGREDIENTS
140g Bomba rice
700ml chicken stock
1 chicken thigh (approx. 150g), bone-in, chopped into large pieces
4 prawns, peeled and deveined
50g chorizo, sliced into 0.5cm rounds
2–3 tomatoes, grated
2tbsp tomato paste
1 tsp pimentón (smoked Spanish paprika)
2 garlic cloves, diced
40g broad beans or runner beans
40g green beans, halved
20 threads saffron, soaked in 100ml warm water
1 sprig rosemary
½ tsp salt
1 tbsp extra virgin olive oil
½ lemon, cut into wedges for serving
2 Piquillo peppers, halved (optional)
METHOS
Prepare the Pan: Heat a paella pan or heavy skillet over medium-low heat. Add olive oil and a pinch of salt.
Cook the Chicken and Chorizo: Add chicken pieces and brown on all sides (5–6 minutes). Add chorizo slices and cook 2–3 minutes until slightly crisp and fragrant.
Cook the Vegetables: Add broad beans, green beans, and garlic to the pan. Sauté 2–3 minutes until fragrant.
Add Tomato and Spices: Stir in grated tomato & tomato paste, cook 1–2 minutes until slightly reduced. Add saffron (with soaking water) and pimentón, stirring to combine.
Add Rice and Stock: Pour in Bomba rice and chicken stock. Stir briefly to distribute evenly.
Simmer: Simmer gently for 15 minutes, without stirring, allowing rice to absorb liquid.
Add Prawns and Rosemary: Arrange prawns on top and add rosemary. Cook an additional 5–7 minutes until prawns are cooked through and rice is tender. Avoid stirring to let a light crust (“socarrat”) form at the bottom.
Check Seasoning: Taste and adjust salt if necessary.
Garnish and Serve: Remove from heat. Garnish with lemon wedges and optional piquillo peppers. Serve immediately.
Ver 10Apr26 PM
Spanish Cooking Master Class
Ingredients
Directions
Spanish Cooking Masterclass
Join Otao Kitchen's guest chef for this unique hands-on cooking class and discover the secrets of our Spanish...
Duration 3 Hours
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