Mediterranean Diet Spanish Cookbook: The Best Spanish Recipes for Beginners, Quick and Easy for Eating Healthy at Home

By Giuseppe Sorrentino

Bring the Vibrant Flavors Of the Spanish Mediterranean To Your Kitchen With This Collection of Healthy, Mindblowingly Delicious Recipes and Take a Journey Through Some of Spain's Most Tastiest Dishes!

 

Are you eager to try your hand on some of the most interesting Spanish food recipes, but don't know how to get started and can't seem to find the right cookbook? Do you want to discover a treasure trove of recipes that are easy to replicate and are a pleasure to enjoy?

 

If any of the above sounds like what you need help with, then this cookbook is for you.

 

While Spanish recipes may not be as popular as its French or Italian recipes, it is no less as impressive as its counterpart and you can't afford to write them off if you're a foodie. In this cookbook, you'll discover tons of Spanish recipes that have tremendous, well-balanced flavors that will make your taste buds sing for joy.

 

Here's a snippet of what you're going to find in the pages of the Mediterranean Diet Spanish Cookbook:

• Easy-to-find ingredients: Each recipe in this cookbook can be prepared with ingredients you can easily find at your local supermarket, grocery store, or farmer's market. No exotic or specialty ingredients
• Loads of delicious Spanish favorites: Delight your family, friends, and guests with wonderfully tasty and iconic Spanish meals that are certain to impress
• Step-by-step cooking instructions: This cookbook has detailed preparation instructions that take the guesswork out of whipping up amazing, healthy Spanish meals every time with directions that are easy to follow
• Complete nutritional profile: All the recipes come with complete nutritional value information to help you stay on top of your calorie intake and monitor your macro and micronutrients with ease
• ...and more!

Packed with tons of delicious recipes, this cookbook is perfect for you if you're looking to add some variety to your meals and want to indulge in the flavor-filled dishes of Spain. No matter your taste, there is something in the pages of this cookbook for you.

 

Ready to enjoy the best Spanish meal you've ever had the pleasure of eating? Scroll to the top of the page and click the "Buy Now" button to get started RIGHT AWAY!

• Language: English
• Publisher: BM eCommerce Management
• Release date: Jun 8, 2022
• ISBN: 9798201356668

Book preview

SPANISH RECIPES

Mediterranean-Style Steamed Clams Recipe

Mediterranean-style clams in a white wine broth with onions, garlic, bell peppers, and new herbs.

Before properly frying the clams, make sure they're safe. Clams cook quickly, and you'll know they're done when the others have opened up.

To soak up all the goodness, serve with your favorite crusty pizza.

Time To Prepare 30 Minutes

Time To Cook 20 Minutes

Soaking Time: 1 Hour

Servings: 4

Ingredients

Olive oil (extra virgin)

1 chopped yellow onion

½ green pepper, cored and chopped (approximately ½ cup green pepper chopped)

4 ground garlic cloves

seasoning of salt and pepper

2 sliced ripe tomatoes

½ tbsp. cumin

½ tablespoons smoking paprika

½ tablespoons red pepper flakes I used Aleppo pepper, which I believe is more to your liking.

1 cup white wine (dry)

½ cup of water

Littleneck clams, 3 pounds

1 cut and sliced green onion (both white and green parts) new parsley, chopped

Instructions 

1)  Sort the clams and toss out some that have already opened and won't close.

2)  Fill two of the wide bowls with cold water and a generous amount of salt (about a cup of salt per gallon of water). Fill the third bowl halfway with water but leaving out the salt.

3)  Clams should be washed before feeding. Set aside the clams in the first bowl of cold salted water for about 20 minutes.

4)  Transfer the clams to the second pan, making sure to discard any open clams (and, of course, dump the dirty water from the first bowl). Take the dish from the oven and set it aside for 20 minutes more.

5)  Scrub the clams clean with a small brush and put them in the last bowl of unsalted water.

6)  Allow another 20 minutes or so for them to finish.

7)  Cover the clean clams with a wet towel and set aside. (You can keep the water bowls cold by applying ice to them; instead, you can put them in the fridge) (see notes for a shortcut)

8)  To make the white wine broth, combine all of the ingredients in a large mixing bowl.

9)  ¼ cup extra virgin olive oil, heated in a deep Dutch oven over medium heat until shimmering but not burning.

10) Combine the onions, tomatoes, and garlic in a large mixing cup.

11) Season with kosher salt and pepper and simmer for around 5 minutes, flipping often to avoid burning the garlic. (If you want to add Spanish choriz, see the note.)

12) Add the onions, cumin, paprika, and red pepper flakes, and blend well (or Aleppo pepper). Combine the white wine and water in a mixing dish. Get the liquid to a gentle boil by rising the heat.

13) Cook for a few minutes, until the tomatoes are slightly softened (about 5 to 7 minutes). If necessary, add another pinch of salt.

14) Steam the clams in a white wine sauce. Reduce to medium-low heat and add the clams. Cook until the remainder of the clams have opened, coated (anywhere from 7 to 10 minutes) Immediately discard all clams that have already closed.

15) Switch off the sun. Combine the green onion and parsley in a mixing dish.

16) Serve directly in bowls with your choice crusty bread on the side.

Notes: Shortcut for washing clams: If you don't have time to soak the clams three times, keep an eye on them after the first soak and scrub them well under cool running water. You should start cooking if they feel acceptable to you at this stage.

Cooking Tip: Do not overcook the clams; when the rest of them have opened up, they are cooked.

Variation of Spanish Chorizo: If you want to spice things up a little, Spanish chorizo is a good option (a few ounces, thinly sliced). You can start by browning the chorizo before adding the onions, garlic, and peppers (Step 4) and continuing from there.

Cooked clams can be stored in the fridge for 2 to 4 days in a tight-lid bag. Warm on a lower heat atmosphere.

Nutrition Per Serving

Calories: 141.2 kilocalories

11.8 g carbohydrate

9.2 g protein

0.3 g saturated fat

327.8 mg sodium

349.1 mg potassium

2.3 g fiber

1834.5 IU Vitamin A

49.6 milligrams of vitamin C

52.8 mg calcium

1.9 milligrams of iron

Spanish Padron Peppers Recipe

Padron peppers are one of the most basic and delicious Spanish tapas. Make them at home with this simple and authentic recipe!

Preparation Time: 5 Minutes

Time to cook: 5 minutes

Total time spent: 10 minutes

Servings per recipe: 4

Ingredients

300 g Padron peppers (approximately 2 cups)

(1/4 cup) 50 mL extra virgin olive oil

Sea salt flaky

Instructions

1)  Rinse and pat the peppers dry.

2)  In a pan over high pressure, heat the olive oil until it is very hot (but not yet smoking).

3)  Cook, tossing sometimes, until the skin of the peppers begins to blister and soften. Don't let them smoke, but do give them enough time to chill entirely.

4)  Remove the peppers and set them aside on a tray.

5)  Enjoy with a generous sprinkle of sea salt!

Notes:

Shishito peppers are a decent replacement for padron peppers.

For the perfect flavor, use sea salt. I especially enjoy using sea salt flakes, such as Maldon salt.

For frying, use high-quality olive oil; these peppers are supposed to be oily, so the more the olive oil, the better they'll taste!

Keep an eye out for flying oil bits, and let the peppers cool for a few minutes before eating!

Nutrition Per Serving

Sodium: 74.97 mg

Potassium: 131.29 mg

Fiber: 1.27 g

Sugar: 1.8 g

Vitamin A: 277.5 IU

Vitamin C: 60.3 mg

Calcium: 7.57 mg

Iron: 0.27 mg

Best Traditional Spanish Sangria Recipe

This traditional Spanish sangria recipe is fast and simple to prepare, and it tastes great on a hot summer day!

Preparation Time: 10