Spanish Cuisine

Classic Spanish rice dish with chicken, rabbit, vegetables, and saffron. Ingredients (Serves 4–6) 400 g paella rice (Bomba or Calasparra) 600 g chicken, cut into pieces 400 g rabbit, cut into pieces 200 g green beans (flat beans), trimmed 100 g garrofó beans or large white beans 2 ripe tomatoes, grated 3 tbsp extra virgin olive oil 1 tsp sweet paprika 1/2 tsp saffron threads 1.5–2 liters water or light chicken broth Salt, to taste Optional: rosemary sprig Preparation Brown th

Thick cold tomato soup from Córdoba, garnished with hard-boiled egg and jamón. Ingredients (Serves 4–6) 1 kg ripe tomatoes, peeled and chopped 150 g stale white bread, crusts removed 1–2 garlic cloves, minced 100 ml extra virgin olive oil 20 ml sherry vinegar or red wine vinegar Salt, to taste Optional garnishes: Hard-boiled eggs, chopped Jamón serrano, diced Olive oil drizzle Preparation Prepare bread and tomatoes: Soak bread in a little water if very dry. Combine tomatoes,

Oven-roasted chicken with herbs, garlic, and olive oil. Ingredients (Serves 4–6) 1 whole chicken (about 1.5–2 kg) 4 tbsp extra virgin olive oil 4 garlic cloves, minced 2 tsp fresh rosemary, chopped 2 tsp fresh thyme, chopped 1 tsp paprika (optional) Salt and freshly ground black pepper, to taste 1 lemon, halved 1 onion, quartered (optional, for roasting) Preparation Prepare the chicken: Preheat oven to 200°C (390°F). Pat the chicken dry with paper towels. Rub olive oil all ov

Rabbit sautéed with garlic, olive oil, and white wine. Ingredients (Serves 4) 1 rabbit (about 1.2–1.5 kg), cut into pieces 6–8 garlic cloves, lightly crushed 4 tbsp extra virgin olive oil 150 ml dry white wine 1 bay leaf 1 sprig fresh thyme or rosemary Salt and freshly ground black pepper, to taste Fresh parsley, chopped (for garnish) Preparation Season the rabbit: Season rabbit pieces generously with salt and pepper. Brown the rabbit: Heat olive oil in a large pan over mediu