Sunday, November 29, 2009

Yummm! Sizzlin' Spanish Dishes

I love Spanish Cuisine, but I really only enjoy it in restaurants. In my quest for delicious recipes, I stumbled across this treasure trove of Spanish dishes to drool over! Enjoy!!!

Meat Stuffed Red Peppers Recipe - Pimientos Rellenos de Carne

Recipe Courtesy of

Prep Time: 15 minutes

Cook Time: 20 minutes


4 roasted red bell peppers (see note below)
2 cloves garlic
2-3 sprigs Italian Paisley
1 lb. lean ground beef
3/4 cup milk
4 eggs
1/2 tsp Spanish smoked paprika
1/4 tsp salt
1/2 – 1 cup bread crumbs
1 cup olive oil for frying
1 large yellow onion
2 tbsp unbleached wheat flour
1 cup white wine
1 cup beef broth

This meat stuffed red pepper recipe makes 4 servings

If you will roast and peel the peppers yourself, do that first. (Add 20 minutes to the cooking time.)

Note on Peppers: You will need 4 whole roasted red bell peppers, stem removed, so you may stuff at top. (Many canned or bottled peppers are slit open lengthwise and therefore are not suitable for stuffing.) If whole roasted peppers are not available in your area, or you prefer freshly roasted peppers, roast the red bell peppers, peel and de-seed them before preparing filling.’s Guide to Southern Food has simple instructions on How to Roast Bell Peppers in the oven. Or, roast them over a BBQ grill.

Peel the garlic and place in a mortar with the parsley sprigs. Mash together with a pestle.

Place ground beef in a medium mixing bowl with garlic, parsley, milk, eggs and salt. Mix thoroughly. Stuff each of the roasted peppers, being careful not to tear the peppers. Close top with a toothpick.

Heat the olive oil in a frying pan. While oil is heating, beat the remaining two eggs in a small mixing bowl. Place 1/2 cup bread crumbs in a separate small mixing bowl.

When oil is hot, dip red peppers into beaten egg and carefully roll to cover all sides. Remove and carefully roll in the bread crumbs. Place in hot oil to fry for 8-10 minutes, turning as the crumbs brown. Keep pan on medium heat so as not to burn.

As the peppers are cooked, remove them from the pan with a slotted spoon or spatula and set aside on a plate.

Peel and chop onion. In a clean frying pan on medium heat, heat a few tablespoons of olive oil. When hot, sauté onions until they are thoroughly browned. Add flour and stir. Pour in wine and broth, mix well and cook for 5-10 minutes. Sauce should begin to thicken.

Carefully place peppers into frying pan with onion sauce and reduce heat to medium low. Continue to cook 5-8 minutes. If sauce begins to stick, add a bit of water and stir.

Serve on plates surrounded by onion sauce.

Garbanzos with Chorizo and Peppers Recipe - Titos de Gamonal

Recipe Courtesy of

Prep Time: 10 minutes

Cook Time: 15 minutes


1/2 large yellow onion
1.5 lb Spanish chorizo sausage
2 red peppers
4 Tbsp olive oil
24-32 oz beef broth
5 cans (15 oz each) garbanzos
2 medium potatoes (optional)
1 bay leaf
1 Tbsp smoked Spanish paprika
salt to taste

This garbanzo recipe makes 4 servings.

Peel and finely chop the onion. Cut the chorizo sausage lengthwise. Rinse and dry peppers.

Heat olive oil in a large heavy-bottom frying pan. When hot, sauté the onions. When onions are translucent, add the peppers and chorizo and brown on all sides.

Heat 24 oz of beef stock in a large stock pot. Open cans of garbanzos and drain. Once drained, add garbanzos, bay leaf and paprika to pot. Add onions, chorizo and peppers and stir. Simmer on low. To thicken, peel and cut potatoes into fourths and add to pot. Add salt to taste. Pour in more stock if needed.

Simmer until peppers and potatoes are soft and liquid is slightly reduced. Remove bay leaf and serve in bowls with rustic bread.

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