Cooking from Spain

Cooking from Spain I teach you how to cook authentic Spanish food Traditional recipes & pro chef tips 🇪🇸
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13/04/2025

Who's team "tortilla poco hecha"?

I really would like to hear your opinion. We all know how dangerous it is to eat not fully cooked eggs. But how is it possible that I see and eat juicy tortillas so many times and never had or heard about a problem with it?
(Of course, there are some famous cases, but the amount is ridiculous compared to how many juicy tortillas have been eaten PER MINUTE in this country fml hahah).

I'll tell you, from my perspective, what the keys are to not get intoxicated with juicy tortillas:

1. Trust your eggs. They must be fresh af.

2. Manipulate them wisely. Salmonella is actually only on the shell, so open them carefully to not drop some shell pieces inside the egg.

3. The most important: Eat the tortilla "a la minute".
Freshly made. If there is any salmonella in that tortilla but you eat it at the moment, the bacteria had no time to breed properly. If that tortilla is waiting on the bar, room temperature, for 2 hours... hell nah, I also wouldn't eat that.

For the recipe:

I used 500g of potato chips, mixed with 16 eggs. A pinch of salt to taste... and that's all.
Now, for the making... I'm using a non-stick pan this time to get a smooth result on the outside. For more rustic results, I also like to use iron.
Heat it properly. A pinch of oil, and drop the mix in. If the pan is hot enough, it will coagulate as you do those round moves. Lower the heat and wait for 5 minutes, more or less.
For the GIRO!! Use a big plate (or a big lid in my case hehe) and put some oil on it. This trick will help the tortilla to slide back into the pan.
Be careful using your wrists... they may not be strong enough. It's safer to use the movement of the arms, as I do in the video. Now just put some more oil in the pan, and the tortilla goes back in. Fix the shape with a spoon and let it cook for another 5 minutes.
And you are done!! Just, if you plan to try it out that juicy, eat immediately for food safety ;)

05/04/2025

Latte art is sexy but dont you dare to order cappuccino in Italy after 11am 😳😳 (own experience)

19/03/2025

If paella was a human being, sofrito would be the body, the conveyance that takes you anywhere, and with whom you could never really be. So if you want to achieve good results with spanish style rices make sure you understand this concept 🫡🫡

And then, there is the soul… the broth would be the soul of a paella 🫶🫶🫶 will post the recipe of it tomorrow 😘😘

14/03/2025

Customized pipirrana 🫡🤌

As I did, don't be too strict with the ingredients. I prefer to use tradicional recipes to recycle concepts and methods, but also let creativity flow. And plus... leftovers/scratch from your fridge/pantry have to flow too! 😂

Anyway... my customized pipirrana de Jaén:

For the base:
1 fresh cucumber
2 medium sized tomatoes (i took the time to peel them but its not so necessary)
1 italian green sweet pepper (save a bit for the dressing)
The white of two eggs
Around 60g of canned tuna in olive oil

Chop everything into tiny cubes for the traditional way (or not, be creative, just make a base with those lol)

For the dressing:

One garlic glove
A pinch of sea salt
A bunch of coriander (i was just feeling like it, if u dont like use parsley or judt dont put any herb, its fine ke)
The bunch of green pepper u saved from the base
The hardboiled yolk of two eggs A pinch of olive oil from the tuna
The juice of half a lemon
Some more extra virgin olive oil
For those who like umami and spicy, drop some kimchi base right away Jig
And ready to go! I ate it on some toast and was legitt

08/03/2025

🥝🤷‍♂️ just try it, its not even that bad cmonn

06/03/2025

🌱 LENTILS 🌱
Vegan Spanish Lentils 🥗 (with high-quality proteins due to the mixture of cereal and legumes)

Okay, yeah, the real traditional recipe would include some chorizo, at the very least, if not half of the pork in some places, lol. But I was getting a little tired of meat, so I went for the vegan option, which is actually also quite popular and much cheaper. And trust me, if you follow these steps, you won't miss any meat in this plate. 😉🍽

Let's start with the ‘’sofrito’’, which I like to translate as the ‘’soul’’ of stews haha:
1 garlic bulb diced in half 🧄
1 large leek 🧅
3 carrots, diced into cubes 🥕
About 3 tablespoons of good-quality olive oil 🫒
1 pinch of sea salt 🧂
Use aluminum or iron cookware; avoid nonstick pots. Heat the pot properly, without anything in it, until it's very hot. Now, add the oil, let it sit for about 10 seconds, and then add the vegetables all at once. Stir-fry them on high heat for about 5 to 7 minutes until they have that beautiful color you see in the video. 🔥🍳

Now, it's time to add:
Sweet paprika powder, 1 and ½ teaspoons (to taste) 🌶️
Freshly ground black pepper (to taste) 🌶️
Thyme, about 1 teaspoon 🌿
Rosemary, about ¼ of a sprig or so 🌱
I used 1 teaspoon of merken, a Chilean smoked dried chili. If you can't find that, be creative with any chili spice. Actually, be creative with any spice! 🌶️✨

Continue stir-frying the mixture for about another 3-4 minutes so the flavors and aromas develop. 🍳👨‍🍳

Now, let's move on to the stewing:
The mixture needs some moisture to create what's going to be the essence of the stew. Add:
Massa de pimentón (paprika paste) - 3 teaspoons 🫕
2 to 3 canned whole peeled tomatoes 🍅
Mix everything properly, let it sit for 2 minutes, and then add:
350 grams of dried 'pardina' lentils 🌱
Homogenize, and now add:
3 peeled potatoes, 'cascadas,' which means to half-crack them to 'rip the fibers' of the potato and allow the starch to thicken the stew. 💧💕

Cover with water up to the 1-finger mark, add 1 tablespoon of salt 🧂, and cook for 1 to 1.5 hours at low temperature. Start with the lid on and medium heat and remove the lid when the temperature is well distributed. Now, lower the heat and set a timer for 1 hour. Anyway, you want to be around to stir it every 20 minutes or so. ⏳🍲

After 1 hour, taste the texture and the flavor of the lentils. In my case, I decided to cook it for an additional 15 minutes and then let it sit covered for 15 more. It will depend on the hardness of the water you are using. 💦🍽

For the vinaigrette:
The greens of a spring onion 🌱
2 tablespoons of sriracha 🌶️
1 tablespoon of extra virgin olive oil 🫒
1 teaspoon of sea salt 🧂
2 tablespoons of sherry vinegar 🍷
1 tablespoon of roasted sesame seeds 🍽️
Mix everything, taste for salt, sourness, etc. Enjoy it with any stewed legumes, grilled items, sandwiches, tacos, fries, and more... 🥗🍔🍟

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