Sangria
EN LA COCINA
Paella
Serves 8
If you are making stock for this purpose from the chicken parts , throw in the shrimp shells for additional flavor .
Ingredients : 1 frying chicken , about 3-1 / 2 pounds , or 2-1 / 2 pounds chicken parts 1 / 4 cup olive oil 1 medium onion , finely diced 4 cloves garlic , minced 2 teaspoons salt Freshly ground pepper to taste 1 large red bell pepper , roasted , peeled , seeded , and diced 1 / 2 cup sliced green onions 1 pound squid , cleaned , sacs cut into rings 1 / 2 teaspoon ( about 1 / 4 gram ) saffron threads , or more to taste 1 pound medium or large raw shrimp , peeled and de-veined 3 cups ( 1-1 / 2 pounds ) short-grain rice ( preferably Spanish or Italian ) 6 cups warm chicken stock 1 pound live mussels , scrubbed and debearded , or 1-1 / 2 pounds small live clams 1 cup fresh or frozen peas What to do !
Divide the chicken into parts , with a heavy cleaver , chop each breast half into 3 pieces , each leg into 4 pieces , and each wing in half . Remove the wing tips and reserve along with the back and neck for stock . The giblets can go in the stock or the paella as you like .
By : Tita De ' Cocina
When all the chicken has lost its raw color , add the squid , peppers , green onion , and the remaining salt , and crumble in the saffron . Stir in the rice , cooking for a minute or so to coat it with the oil . Add warm stock to within 1 inch of the rim of the pan ( not all the stock may be needed ). Arrange the shrimp over the top , and the mussels or clams in a ring around the outside , hinged side down . Cook at a lively simmer until the rice is just tender , about 20 minutes ; scatter the peas over the top halfway through the cooking time . The paella may seem a little soupy when it first comes off the fire , but the rice will absorb the excess liquid in a few minutes .
Sangria
1 750 ml bottle of dry red wine 1 lemon , cut into wedges 1 orange , cut into wedges 2 tablespoons sugar 1 shot brandy 2 cups ginger ale , 7-Up or club soda
Combine the oil , onion , and garlic in a 12- to 14-inch cazuela or paella pan and place over low heat . When the onion begins to sizzle , increase the heat to medium . Add the |
Pour the wine , fruit , sugar and brandy into a ceramic or glass pitcher , stir and chill overnight . Before serving , add the soda . Pour over ice . Garnish with a fruit wedge . |
chicken pieces a few at a time and cook until lightly browned , sprinkling them with a little of the salt and pepper as they cook . As they brown , move the chicken pieces to the outside of the pan to make room for more in the center . |
Note : You can add any fruit you like or throw in a shot or two of triple sec . If you don ’ t have time to prepare the drink ahead of time , mix up a pitcher quickly using wine that ’ s already been chilled . |
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Abraza El Calor De Tu Cultura ! |
Flan
If you are looking for something special to make for your sweetheart this Valentine ’ s Day , try preparing Flan it is one of the most popular Latin deserts of all time ! It is simple to make yet very tasty . Flan is baked custard with caramel syrup .
Here is our version of “ Flan de Leche ”.
1 can evaporated milk 6 whole eggs ( If you prefer a more solid flan use one or two more eggs ) 1 cup of sugar 2 tablespoons vanilla 1 teaspoon salt 1 cup sugar ( for the caramel ) 2 tbsp . water
Caramel : In a mold , metal bowl or pot , blend the cup of sugar and 2 tablespoons of water then mix it well . Cook this on medium heat until the sugar turns amber and caramelizes to a soft stage . Swirl the caramel around the mold totally covering the interior .
Flan : Blend all ingredients until completely mixed . Pour the flan mixture into the caramelized pan . Set the mold in a broiling pan ( baño de Maria ). Cook in a 350 ° oven for one hour . At 30 minutes check to see if it ’ s getting too brown on top – if so cover loosely with foil .
Test the Flan to see if it ’ s done , by inserting a knife in the center . If the flan is still soft , let it cook longer , until a knife inserted again comes out clean . When the custard cools , lay a plate on top of the mold then carefully flip it over and slide the mold off . Decorate for a more “ romantic ” setting .
SERVE & ENJOY !