Spanish cuisine often gets short shrift. Say the words “European cuisine” and one’s thoughts usually turn to French and Italian fare, or perhaps Greek. We’re all familiar with some Spanish dishes, of course—gazpacho, paella, Serrano ham, plus the concept of tapas, which is not exclusive to Spain. It wasn’t until I started this diary, however, that I realized that I do more Spanish dishes than I thought, although I don’t do paella, and I’m not a fan of gazpacho. In addition to the three below, I’ve also made Spanish breakfast skillets, arroz con pollo (which could be a diary on its own), Basque red bean soup, Basque cheesecake, albondigas (Spanish meatballs), and I’m probably missing a few more. I’m also a fan of Spanish cerveza Estrella Damm, which is made with rice, in addition to the usual ingredients.
The first two recipes I found through our old friend Chef John; the third I actively searched out some time back in order to go with the first two, in order to create an all-Spanish meal. And while all three are delicious, and do go well together, it was a lot of paprika for one meal! (I’ve since taken to just making the first two and then making something else non-Spanish for vegies.)
I present the first recipe with an awkward cough, because after talking up Spanish cuisine, this recipe isn’t technically Spanish. It is, however, inspired and influenced by Spanish cuisine, as Chef John explains, specifically through the inclusion of smoked paprika and sherry vinegar, which are common ingredients in Spanish cuisine, and far less common elsewhere. (Adapting recipes is something I’ve mentioned frequently in my diaries and comments, so it’s gratifying to see a professional chef back me up!) Also, sherry vinegar is different from ‘regular’ vinegar—doesn’t mean you can’t substitute, but using the ‘regular’ will result in a different flavor. I don’t really use sherry vinegar for anything else, either.
GRILLED SPANISH MUSTARD BEEF
2 pounds very thin flank steak (or other beef, sliced thin; strips is fine)
1/4 c sherry vinegar
1/4 c olive oil
2 T Dijon
2 T smoked paprika
4 cloves garlic, minced
Salt and pepper, to taste
Preheat outdoor grill for high heat, and lightly oil the grate.
Whisk sherry vinegar, olive oil, mustard, paprika, garlic, salt, pepper in large bowl; place steak in marinade and turn to coat; marinate at room temperature 30 minutes.
Grill steak, turning once, until each side is browned, steak is beginning to firm, and is hot and slightly pink in the center, about 2 minutes per side; an instant-read thermometer inserted into center should read 140 degrees; transfer steak to a plate and let rest 5-10 minutes before slicing.
This recipe, also by Chef John, is genuinely Spanish, and freaking delicious! If it didn’t require more than a little bit of prep work, I would make it just for snacks.
PATATAS BRAVAS
Dipping sauce:
1 clove garlic, minced
1/4 t smoked paprika
Pinch salt
1/2 c mayonnaise or yogurt (or 1/4 c of each)
1/2 T sherry vinegar
1/2 t tomato paste
1/8 t ground chipotle
Pinch cayenne
Spice blend:
1/2 T salt
1/2 t pepper
1/2 t paprika
1/2 t ground chipotle
2 pounds potatoes, peeled and cut into 1-inch cubes
2 quarts water
1/2 T salt
1 t smoked paprika
1 t cumin
2 bay leaves
2 c vegetable oil
For dipping sauce, combine garlic, paprika, salt in a mortar (or food processor0; grind/process until smooth; combine all ingredients in serving bowl and blend; cover and refrigerate.
Mix spice blend in small bowl; set aside.
Boil water and spices in large saucepan; cover and simmer for 10 minutes; add potatoes; bring to a boil, then simmer for 4-5 minutes, until potatoes are tender but not fully cooked; drain potatoes and cool completely, about 45 minutes.
Heat oil in cast iron skillet; add potatoes and cook, stirring and turning frequently, until golden brown, about 5-6 minutes; drain on paper towels to cool slightly; toss in a bowl with spice blend; serve with dipping sauce.
Don’t remember where I got this final recipe, which is fairly easy. And please don’t be misled by my statement above—the paprika in this dish isn’t overpowering (5 cloves of garlic takes care of that). It’s just that three dishes featuring smoked paprika is a bit much. I’ve done this one with other, non-Spanish entrees.
SPANISH GREEN BEANS
1/2 pound fresh green beans
1/4 c cold water
5 cloves garlic, sliced thin
1/4 c cold water
1+ T olive oil
1 t smoked paprika
Pinch sea salt
Pinch black pepper
Heat frying pan over medium heat; add water and bring to a light boil; add green beans and cover; cook 3-4 minutes, or until water is almost gone.
Remove cover; add olive oil and garlic; stir and cook until garlic is fragrant but not browned, about 2-3 minutes.
Remove from heat; add smoked paprika, sea salt, pepper; stir until well combined.
And now all I want for dinner is patatas bravas and Basque cheesecake…. nothing else, just cake and potatoes, and maybe an Estrella Damm to go with.
What’s for Dinner(?) at your place tonight?