Squid filled with chorizo
Squid filled with chorizo
4 medium-sized squid
1 onion (finely chopped)
1 large garlic clove (finely chopped)
1 can of chopped Italian tomatoes
1 small chorizo (skin removed and meat chopped)
1 bunch of finely chopped parsley
1 cup breadcrumbs
1 egg yolk
½ cup dry white wine or vegetable stock
4 tablespoons olive oil
1 teaspoon paprika
1 small dried chilli (optional)
Preparation
1. Clean the squid, remove the tentacles and take out the skeleton. Remove the skin. Turn the squid inside out and clean under running cold water and turn back. Set aside.
2. Clean and chop the tentacles. Set aside.
3. Heat the olive oil in a frying pan and fry the onion until soft. Add the chilli, then the garlic, peppers, chorizo and 5 minutes later the chopped squid tentacles.
4. Fry for about 5 minutes, stirring occasionally. Remove the pan from the heat. Then add the bread and egg yolk. Mix all the ingredients well. Season to taste with salt and pepper.
5. Put the mixture into the squid and close the opening with a cocktail stick. Do not put in too much filling or they will burst. If there is any stuffing left over, add it to the tomatoes; it gives a delicious flavour to the sauce.
6. Put the squid in an oven dish with the tomatoes and white wine. Cover with alufoil or baking paper.
7. Place dish in oven for 40-50 minutes at 180° C, until soft, stirring occasionally. If it gets too dry, add some more wine or vegetable stock to keep it moist.
8. Traditionally served with toasted or baked bread.
Inktvis gevuld met chorizo
4 middelgrote inktvis
1 ui (fijngehakt)
1 grote teen knoflook (fijngehakt)
1 blikje Italiaanse gehakte tomaten
1 kleine chorizo (huid verwijdered en vlees fijngehakt)
1 bosje fijngehakte peterselie
1 kop broodkruim
1 eidooier
½ kop droge witte wijn of groenten bouillon
4 eetlepels olijfolie
1 theelepel paprikapoeder
1 kleine gedroogde chilipeper (optioneel)
Bereiding
1. Maak de pijlinktvis schoon, verwijder de tentakels en haal her skelet eruit. Verwijder de huid. Draai de inktvis binnenstebuiten en maak schoon onder stromend koud water en draai weer terug. Zet opzij.
2. Maak de tentakels schoon en hak ze fijn. Zet apart.
3. Verwarm de olijfolie in een koekenpan en bak de ui zachtjes glazig. Voeg de chili toe, daarna de knoflook, paprika, chorizo en 5 minuten later de gehakte inktvis tentakels.
4. Bak ongeveer 5 minuten, blijf af en toe roeren. Haal pan van het vuur af. Voeg vervolgens het brood en de eidooier toe. Meng alle ingredienten goed door elkaar. Breng op smaak met zout en peper.
5. Doe het mengsel in de inktvis en sluit de opening af met een cocktailprikker. Doe er niet te veel vulling in omdat ze anders kunnen barsten. Als wat er vulling over is, voeg dit toe aan de tomaten, geeft een heerlijke smaak aan de saus.
6. Doe de inktvis in een ovenschaal met de tomaten en witte wijn. Dek af met alufolie of bakpapier.
7. Zet schaal in de oven voor 40-50 minuten op 180° C, totdat ze zacht zijn, roer af en toe. Als het te droog wordt, voeg wat meer wijn of groentebouillon toe om het vochtig te houden.
8. Traditioneel geserveerd met geroosterd of gebakken brood.
White Gazpacho
An unusual version of the traditional Gazpacho made using bread, garlic, almonds and grapes. It has an amazing creaminess and sweet and sour flavour. Serve as a small shot before lunch or dinner.
Serves 8 in shot glasses
Ingredients
2 cups cubed stale white bread from a baguette or sliced bread (crusts removed)
375ml cold water, divided
1/3 cup whole, blanched almonds
1 clove garlic
2 tablespoons chopped shallot
2 cups diced, peeled English cucumber (about 1 large cucumber)
3/4 cups green grapes
2 tablespoons extra-virgin olive oil
3 1/2 teaspoons sherry vinegar
1 teaspoon salt
Chives for garnish (optional)
Method
Place the bread cubes in a bowl and pour 1/2 cup water on top to soften them.
Place the almonds and garlic in a blender and purée until finely ground. Add the shallot, cucumber, grapes, oil, vinegar, salt, and softened bread to the blender along with the remaining 1 cup water. Purée until smooth. Taste and adjust salt as needed. Add more water to the soup as needed to achieve desired consistency. Serve at room temperature or chilled. Serve in bowls or glasses and garnish with sliced grapes, almonds, and chives, if desired.
Chorizo, Avocado and Roasted Pepper Bowl
A great use of summer Spanish flavours in a healthy and spicy bowl.
English
Serves 3
Ingredients
3 fresh chorizo sausages
3 red peppers
3 tablespoons sherry vinegar
2 ripe avocado’s
1 lemon
1 ciabatta roll
1 tin chickpeas
125g baby spinach leaves
7 tablespoons olive oil
salt and pepper
Method
Preheat an oven to 200°C. Rinse the peppers and place on an oven tray. Drizzle with 2 tablespoon olive oil and roast in the oven until the skins are black, about 20 minutes. Alternatively, place the peppers over an open gas flame until blackened. Place the peppers in a bowl and cover with plastic wrap. Leave to stand until slightly cooled so the skins peel off easier.
Break the ciabatta into chunky pieces and drain the liquid from the chickpeas. Place both on an oven tray and drizzle with 3 tablespoons olive oil, salt and pepper. Roast in the oven for about 10 minutes.
Heat a frying pan over medium heat with 2 tablespoons olive oil and fry the chorizo sausages until golden brown, about 12 minutes. Peel the peppers, remove the seeds and cut into thin strips.
Add the sherry vinegar to the pan with sausages and allow to reduce slightly. Remove the sausages from the pan and cut into diagonal slices. Halve and peel the avocado’s and cut into thin slices.
In a bowl, mix together 2 tablespoons olive oil, 1 tablespoon lemon juice, 1 teaspoon lemon zest and the reduced vinegar from the pan. Place some baby spinach leaves into a serving bowl and spoon avocado and peppers next to the spinach. Add the chorizo and chickpea-ciabatta crumb to the bowl and spoon over the dressing.
Nederlands
voor 3 personen
Ingrediënten
3 stuks verse chorizo worstjes
3 rode paprika
3 eetlepels sherryazijn
2 rijpe avocado’s
1 citroen
1 ciabatta broodje
1 blikje kikkererwten
125g baby spinazieblaadjes
7 eetlepel olijfolie
zout en peper
Bereiding
Verwarm een oven voor op 220°C. Spoel de paprika’s af en leg ze op een bakplaat. Besprenkel met 2 eetlepels olijfolie en rooster ze in de oven totdat de schil zwart is in ongeveer 20 minuten, of leg ze op een vlam van gasfornuis totdat ze zwart worden. Doe de paprika’s in een kom, dek af met plasticfolie en laat enkele minuten staan.
Breek de ciabbata in grove stukjes en giet het water van de kikkererwten af. Leg beide ingrediënten op een bakblik en besprenkel ze met 3 eetlepels olijfolie, zout en peper. Zet het blik in de oven voor ongeveer 10 minuten.
Verwarm een koekenpan met 2 eetlepels olijfolie en bak de chorizoworstjes hierin goudbruin, ongeveer 12 minuten. Schil de paprika’s, haal de zaadjes eruit en snijd ze in dunne reepjes.
Voeg de sherryazijn toe aan de pan met de worstjes en kook licht in. Haal de worstjes uit de pan en snijd ze in schuine plakjes. Haal de schil van de avocado en snijd in dunne plakjes.
Meng in een kom 2 eetlepels olijfolie, 1 eetlepel citroensap, 1 theelepel citroenrasp en de ingekookte azijn uit de pan. Leg wat bladspinazie in de kom, lepel wat avocado en paprika naast de spinazie, leg daarnaast wat chorizoworstjes en daarnaast wat kikkererwten en ciabatta. Lepel de dressing er overheen.
Spanish Sea Bass
The deep flavours of red wine and citrus pair beautifully with sea bass, one of the most versatile and highly-regarded fish.
English
Serves 2
Ingredients
2 sea bass fillets of 150g each
200g cherry tomatoes
1 lemon
2 cloves garlic
1 sprig thyme
600g roseval potatoes
50g black olives
1 bay leaf
1 red onion
1 orange
5 tablespoon olive oil
100ml red wine
salt and pepper
Method
Finely chop the onion and garlic. Peel the potatoes and cut into chunks. Slice the cherry tomatoes in half.
Using a vegetable peeler, slice 3 pieces of zest from both the lemon and orange.
Heat a frying pan with 2 tablespoons olive oil and sweat the onion, garlic, potatoes and bay leaf, covered with a lid until the potatoes begin to soften. Deglaze with 100 ml red wine and the juice from half the orange. Reduce by half, then add the tomatoes, thyme, lemon and orange zest. Mix well and cook for 1 minute. Season with salt and pepper.
Remove the pin-bones from the sea bass with a fish tweezer and season the fillets with salt and pepper. Heat a frying pan with 2 tablespoons olive oil and fry the sea bass, skin-side down for 3 minutes. Turn the fish over a fry for a further 1 minute.
Divide the potatoes between 2 plates. Lay the fish on top, drizzle with a little extra olive oil and serve.
Nederlands
voor 2 personen
Ingrediënten
2 zeebaarsfilets a 150 gram per stuk
200g cherry tomaatjes
1 citroen
2 teentjes knoflook
1 takje tijm
600g roseval aardappeltjes
50g zwarte olijven
1 laurierblad
1 rode ui
1 sinaasappel
5 eetlepels olijfolie
100ml rode wijn
zout en peper
Bereiding
Snijd de ui en de knoflook fijn. Schil de aardappelen en snijd ze in grove blokjes. Snijd de tomaatjes in tweeen.
Trek 3 schilletjes van de citroen en de sinaasappel met een dunschiller.
Verwarm een koekenpan met 2 eetlepels olijfolie en smoor hierin het laurierblad, de ui , knoflook en de aardappels zachtjes, afgedekt met een deksel totdat de aardappelen gaar zijn. Blus af met de rode wijn en wat sap van ½ sinaasappel, kook voor de helft in. Voeg dan de tomaatjes, tijm, schilletjes van de sinaasappel en citroen toe en schep voorzichtig alles door elkaar, verwarm 1 minuut. Breng op smaak met zout en peper.
Verwijder de graatjes van de zeebaars met een pincet en bestrooi met zout en peper. Verwarm een koekenpan op medium vuur met 2 eetlepels olijfolie en bak de zeebaars, vel kant naar beneden 3 minuten. Draai om en bak nog 1 minuut.
Verdeel de aardappelen over 2 borden. Leg de vis er bovenop, druppel er wat olijfolie overheen en serveer direct.
Basque Chicken
This warming recipe is a great stew to bring summery flavours to the cold days.
Serves 2
Ingredients
5 chicken thighs
1 red pepper
1 yellow pepper
1 onion
1 clove garlic
1 tin peeled tomatoes
1 chicken stock cube
1 small bunch flat leaf parsley
150 g wild rice
pinch cayenne pepper
3 tablespoons olive oil
salt and pepper
100 ml white wine
Method
1
Season the chicken thighs with salt, pepper and the cayenne pepper. Heat a heavy-based pot over medium heat with 3 tablespoons olive oil and fry the chicken until golden on both sides. Bring a small pot with salted water to the boil for the rice.
2
Slice the peppers into strips, finely chop the garlic and thinly slice the onion. Dissolve half the stock cube in 200 ml hot water. Remove the chicken thighs from the pot and set aside. Add all the vegetables, except for the garlic, to the pot and fry for 10 minutes, adding the garlic at the end. Add the tinned tomatoes, bring to the boil and reduce by a quarter.
3
Add 100 ml white wine and reduce slightly. Return the chicken to the pan with the stock and cook gently for about 30 minutes. Add the rice to the pot of boiling water and cook gently for about 35 minutes until tender. Drain the rice through a sieve.
4
Season the stew with salt and pepper. Finely chop the parsley and stir through. Divide the rice between 2 plates. Lay the chicken thighs on top and spoon over the pepper sauce.
membrillo
Ingredients
2kg quince, peeled, cored and roughly chopped
1 lemon juiced and zest pared (use a vegetable peeler)
about 1½ kg sugar
knob of butter
Method
- Put the quinces and lemon zest and juice in a large heavy-based pan. Add enough water to cover the fruit. Bring to the boil, then reduce the heat and simmer for about 1 hr until the quinces are very tender. Strain through a jelly bag or muslin-lined colander. Do not press out the juice – just leave it for at least 4 hrs, or ideally overnight, until the juice has dripped through.
- To make the jelly, put three saucers in the freezer. Measure the juice and return it to the pan (reserve the leftover fruit for the membrillo paste). For each 1 litre juice, add 750g sugar (or for each 100ml juice, add 75g sugar). Bring to the boil, stirring to dissolve the sugar, then boil hard until set. This could take between 5 and 20 mins. To test for set, spoon a little onto a chilled saucer, leave for 1 min, then push your finger through the juice. If it wrinkles, the jelly is set. If not, return to the heat and boil again for a few mins, then test again.
- Remove from the heat and skim off any surface scum with a slotted spoon. Stir in the butter to dissolve any leftover sediment, then stir in the rose water. Pot into sterilised jars, seal and label. Store in a cool, dry place for up to one year.
- To make the membrillo, line a 16 x 24cm shallow oblong tin or tray with baking parchment. Tip the reserved fruit into a food processor and whizz to make a smooth-ish paste. Weigh the paste and for each 1kg paste, add 750g sugar (or for each 100g paste, add 75g sugar).
- Tip the paste and sugar into a large heavy-based pan and heat gently, stirring to dissolve the sugar. Increase the heat and cook, stirring regularly, for 30-45 mins until the paste is thick and golden, and leaves a gap when you run a wooden spoon across the base of the pan. Be careful as the mixture will spit at you and can burn. Spoon into the tin or tray and smooth the top. Leave to cool, then chill overnight until it is very firm.
- Wrap the paste in fresh baking parchment, then over-wrap in foil and store in the fridge for up to 6 weeks.
Featured wine: Enate - Tempranillo Joven - red wine
Origin:
Enate is located in the village of Salas Bajas, in Somontano. despite the relatively young age of this winery, founded in 1991, is already one of the most prestigious wineries in Spain. The purpose of Enate is to produce high-quality and premium wines from the best grapes of Somontano, with respect for the ancient local traditions and using the latest technology. The D.O. Somontano Located in the northeast of Spain, in the province of Huesca. It is also a fairly recent D.O. (1984), but also one of the most dynamic and respected in Spain. The vineyards for this hip tinto are 550-600 meters above sea level, protected through the Pyrenees. The humidity is low, partly due to the drying effect of soft winds. The soil consists of a mixture of sand and clay, poor and water permeable. Due to the height is the difference in temperature between day and night very large, 35 ° C during the day, 17-18 ° C at night. This gives the grapes additional complexity, power and aromatic taste.
Preparation:
The hand-picked grapes are de-stemmed, lightly crushed and fermented in stainless steel tanks at 24 ° C. After malolactic fermentation the young wine is clarified and stabilized to maintain the youthful and fruity character
Taste impression:
Beautiful, inviting color. very aromatic, with hints of red fruit (cherries, currants, strawberries), caramel and licorice. Fresh and lively in turn, round and soft on the tongue, mouth-filling, warm and fruity, with ripe and pleasant tannins and a creamy, mild finale.
Culinary advice:
This exuberantly fruity young wine is an excellent companion for example tapas! Particularly recommended for fish or shrimp croquettes, sausages (chorizo ), Spanish spiced meatballs, (...) but also at the table with pasta, rice dishes and even grilled lamb chops or meat skewers. In short, a versatile food wine for cozy, informal moments of pleasure, alone or - even better - in a group.
Buy or taste this wine? For more information visit Wijnkoperij De Gouden Ton
Every two weeks we will be giving away a bottle of the featured wine. To stand a chance of enjoying a bottle, fill out the contact form including the name of the wine and we will let you know if you have been selected.
La Oliva Pintxos Y Vinos
La Oliva has all the 'ingredients' for a wonderful Spanish night out.
Pintxos and other delicious North Spanish dishes combine to create a unique culinary experience in the heart of the Jordaan, where great hospitality and beautiful Spanish wines make for a memorable evening.
Northern Spanish cuisine is highlighted by Pintxos and other delicious first and main courses.
La Oliva opens its doors every day with great lunch dishes inspired by Spanish:
- Home made tortilla’s
- Salads
- Farm house bread with Pata Negra and much more…
Pintxos are served from 17:00.
But what is Pintxos?
It is a generously topped sandwich, tart, pie or crostini. In short; high-end cuisine in the form of a small bite. What started out as little bites, combined with a drink at the bar, has grown into one of the most exciting culinary concepts of all times. In the south of France and Northern Spain, Pintxos has already over taken the well known tapas in popularity.
Pintxos are best enjoyed in a laid-back, friendly atmosphere.
La Oliva is open daily!
Sunday - Wednesday from 12:00-22:00
Thursday to Saturday from 12:00-23:00
Lunch is served daily from 12:00-16:00
Pintxos are served from 17:00
A la carte service starts at 18:00
For more information please visit La Oliva