A Trio of Entrees From Espana 🌞

[justaprogressive]

CACHELADA LEONESA
SAUSAGE AND POTATO CASSEROLE

SERVES 4


4 large potatoes, peeled and thickly sliced
8 oz/ 250 g chorizo sausage
1 teaspoon salt
1 cup/250 ml/8 fl oz water

Combine all ingredients in a pot, cover and cook gently for about 25
minutes.

Variation: Garlic enthusiasts will relish this flavorful innovation, which we
have borrowed from the Galician dish Merluza a la Gallega. Heat 1/4 cup
/60 ml/2 fl oz olive oil to the smoking point. Add 3 cloves garlic, very finely
chopped, and 1 teaspoon sweet paprika and remove fromheat. Drain the
potato mixture, transfer to a serving bowl and pour on the flavored oil.


From "The Complete Spanish Cookbook"
https://www.goodreads.com/book/show/12879162-the-complete-spanish-cookbook

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PIMIENTOS A LA CHILINDRON
PEPPER (CAPSICUM) CASSEROLE

SERVES 6

6 large red bell peppers (capsicums) seeded
1 medium onion, thinly sliced
8 oz salted | tocino / bacon or / jamon serrano /, thinly sliced
1/2 cup olive oil
6 large sun-ripened tomatos peeled, seeded and chopped
1 1/2 - 2 teaspoons hot paprika
salt and pepper
1/2 teaspoon sugar

Drop the peppers into a pan of boiling water and blanch
for about 4 minutes, then drain and peel off the skins.
Cut flesh into narrow strips. Sauté the onion with bacon
in the oil until the onion has turned a light golden color,
then add the peppers and fry for 3 to 4 minutes. Add
tomatoes and cook for about 10 minutes. Add paprika,
salt, pepper and sugar and continue to cook, stirring
frequently, until the liquid is thickened and the vegetables
are tender

From (The Other) "The Complete Spanish Cookbook" by Jacki Passmore
https://www.goodreads.com/book/show/9115770


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MARMITAKO
TUNA HOTPOT

SERVES 4

1 1/2 lb/750 g tuna steaks
3/4 cup/180 ml/6 fl oz olive oil
1 medium onion, finely chopped
2 cloves garlic, minced
4 medium potatoes) peeled and thinly sliced
2 large tomatoes, peeled, seeded and chopped
1 dried hot red chili pepper, seeded and aliced
1 red bell pepper (capsicum), seedeed and chopped
1 cup/250 ml/8 fl oz dry white wine (optional)
2 teaspoons chopped parsley
2 slices white bread, crusts trimmed

Fry the steaks in the oil for 30 seconds on each side to seal
the surface. Remove fish, pour off half the oil and reserve.
Fry the onion in the remaining oil until softened. Add the
garlic, potatoes, tomatoes, chili and bell pepper and cook,
stirring occasionally, for 6 to 7 minutes. Arrange the tuna
on top and add water to almost cover. Add wine if desired
(the dish can be thick or soupy as preferred). Simmer gently
on top of the stove or cover and bake in a preheated 350°F/
170°C/Gas 4 oven for about 1 hour or until the fish is tender
and vegetables are soft, basting the fish frequently. Sprinkle
with par- sley. Cut the bread in halves and fry in the reserved
oil until golden, or if preferred, toast in the oven. Serve with
the fish.


From (The Other) "The Complete Spanish Cookbook" by Jacki Passmore
https://www.goodreads.com/book/show/9115770


MMmm Warms the body and the soul.