• featherbooks on April 19, 2013

  Notable Recipes according to 101 Classic Cookbooks (2012): Arroz a Banda, Arroz con Pollo, p. 457, Catalan-Style Salad, Chorizo, p. 558, Gambas al Ajillo "Rincon de Espana, p. 490, Gazpacho, Empanadillas de Carne, p. 327, Paella a la Valenciana, Pollo en Pepitoria, Sangria, p. 313, Tortilla Espanola, p. 466, Veal Extremena.

• crjoburke on December 26, 2009

  Truly authentic traditional Spanish recipes

Notes about Recipes in this book

• Baked stuffed clams (Almejas al horno)

  • thekitchenchronicles on November 04, 2014

    http://www.thekitchenchronicles.com/2014/07/28/baked-stuffed-clams/

• Octopus in paprika and oil (Pulpo a la gallega)

  • Shelmar on September 03, 2019

    good; made four versions with two evoo and four paprika; smoke picante was the best.

• Miniature kabobs, Moorish style (Pincho Moruno)

  • twoyolks on April 20, 2015

    The only flavor from the marinade that was present in the kabobs was the red pepper flakes. All the olive oil in the marinade also caused significant flame ups on the grill.

• Tuna turnovers (Empanadillas de atùn)

  • thekitchenchronicles on September 10, 2015

    I could not love this recipe more. I made these little empanadas and then ate them hot, room temperature and straight out of the fridge for a week. One of the best things I've made in awhile. A bit time consuming, as any stuffed dough can be, but super straightforward, not fussy and totally delicious. Posted them on my blog here: http://www.thekitchenchronicles.com/2015/09/09/tuna-turnovers-empanadillas-de-atun/

• Asturian chorizo pie (Empanada Asturiana)

  • thekitchenchronicles on September 29, 2015

    This is a real show-stopper. Definitely not for the faint of heart, it's porky, spicy and super rich. Wrote up a review on my blog here: http://www.thekitchenchronicles.com/2015/09/24/asturian-chorizo-pie-empanada-asturiana/

• Green beans and cured ham (Judías verdes "Bárcena")

  • mirage on May 20, 2012

    I used prosciutto and it was one of the best string bean dishes we've ever had. (We are not terribly fond of string beans, I must add.)

• Eggplant with shrimp and ham (Berenjenas "Rincón de Pepe")

  • rmardel on November 09, 2020

    This has long been a favorite. We eat it as a light supper, perhaps adding extra slivers of serrano ham. I use Manchego instead of swiss cheese.

• Cauliflower in garic and paprika sauce (Coliflor al ajo arriero)

  • twoyolks on September 23, 2014

    The paprika completely overpowered all the other flavors.

• Green beans and potatoes, Galician style (Judías verdes a la Gallega)

  • Avocet on August 06, 2018

    Uses Romano beans. p. 95

• Catalán-style salad (Ensalada Catalana)

  • mirage on June 26, 2010

    And pretty.

• Soft-set eggs and scallions (Revuelto de ajetes)

  • Sally on April 29, 2012

    Ajetes are green garlic. This made a lovely breakfast. The green garlic adds a gentle, garlicky flavor to the eggs. I did not put the skillet over simmering water. I just took the eggs off of the heat now and then to make sure the eggs did not overcook.

• Rice with zucchini (Arroz con calabacín)

  • thekitchenchronicles on November 04, 2014

    http://www.thekitchenchronicles.com/2014/05/05/baked-rice-with-zucchini/

• Stewed octopus with diced potatoes (Pulpo con patatines)

  • MissQuin on November 04, 2014

    The octopus was really tender however I found the flavour a bit ho hum; no bad, just nothing to get excited about.

• Beef roast in garlic sauce (Solomillo all-I pebre)

  • mirage on June 26, 2010

    Quite good!

• Seasoned pork loin (Lomo de cerdo adobado)

  • robin_h_p on May 07, 2012

    This needs to be started the day before, or earlier, so the pork is refrigerated with the spices.

• Candied almonds (Almendras garrapiñadas)

  • twoyolks on December 25, 2012

    This shouldn't be made in a larger batch as it's hard to work through all the almonds before the sugar cools. Also, it's not clear in the instructions, but any additional sugar should not be poured from the pan onto the cooling sheet. If you do, you will end up with almond brittle.