Have you ever been following the CNN sequence, Trying to find Spain,” offered by actress Eva Longoria? In response to the community, the packages take you “throughout Spain’s sun-drenched plains, rugged mountains and dramatic seascapes to discover its unimaginable wealth of cultures, climates and cuisines.” The award-winning actress explores “firsthand how the nation went from culinary obscurity to extraordinary new heights.”
With Chef Dani García, Longoria learns methods to make espetones, skewered sardines wood-fire roasted at a Marbella seaside, and with Chef Ferran Adrià she samples suquet, a country Catalan seafood stew.
As a follow-up, CNN posted a listing of 14 Spanish dishes everybody ought to attempt. I’ve received the record lined! Listed below are my recipes for many of them.
1. Paella Valenciana. Two varieties are on the CNN record, paella with rabbit and rooster; and seafood paella. No sausage in both one!
This is my recipe for genuine paella (no snails, although). Actual saffron offers the rice its colour, and, sure, I’ve directions for the socarrat, the crust on the underside of the rice as nicely. I let you know concerning the completely different styles of rice and the care of a paella pan.
4. Pimientos de Padrón (Padrón inexperienced peppers). These peppers, grown in Galicia in northwest Spain, are picked whereas nonetheless inexperienced and really small. Though they considerably resemble jalapeños, they’re bittersweet in flavor–with the exception of an occasional one that’s spicy-hot. Discover out to arrange them on this publish, Fried Padrón Peppers.
14. Leche Frita (“fried” milk). Ooops. Apparently I’ve by no means blogged this recipe, neither is it in my photograph file.
Leche Frita (“Fried Milk”)
Makes 16 (2-inch) squares, serving 4-8
How do you fry milk? First flip it right into a thick custard. Served heat, the custard squares are crisp on the skin, creamy on the within. They might even be served chilly, wherein case the custard units up pretty strong. It is often served merely sprinkled with sugar and cinnamon however may also be offered with caramel sauce.
For the custard
2 ¾ cups milk
1 strip lemon or orange peel
1-inch cinnamon stick
2 eggs
1/3 cup flour
¼ cup cornstarch
1/3 cup sugar
To fry the custard
1 egg
1 cup fantastic dry bread crumbs
Olive oil for frying
1 ½ tablespoons sugar (non-obligatory)
1 teaspoon cinnamon
To make the custard
Oil an 8-inch sq. cake pan or plastic container.
Place 1 ¼ cups of the milk, lemon peel, and cinnamon stick in a saucepan. Carry to a boil. Take away from the warmth and let infuse for five minutes. Pressure the milk right into a heatproof pitcher.
Mix the remaining ½ cup milk, eggs, flour, cornstarch, and sugar in a blender and mix till easy. With the blender operating pour within the scorching milk.
Return the custard combination to the saucepan and place over boiling water. Cook dinner, stirring consistently, till the custard barely begins to thicken. Take away it from the warmth and beat it onerous to forestall lumps from forming. Place the pan over boiling water once more and prepare dinner, stirring consistently, for five minutes. Take away from the warmth and beat the custard till easy.
Instantly unfold the custard evenly within the cake pan. Cowl with plastic wrap and refrigerate for at the least 4 and as much as 24 hours.
To fry
Lower the custard into 16 (2-inch) squares. Beat the egg with 2 teaspoons water in a shallow bowl. Unfold half the bread crumbs in a shallow tray.
Dip every custard sq. into crushed egg, carry it out and place it within the bread crumbs. Sprinkle the remaining bread crumbs over the custard squares. Shake the tray gently to coat the sides of the custard squares. Place the breaded custard squares on a sheet pan and refrigerate for at the least half-hour.
Warmth the oil on medium in a big, heavy skillet till scorching however not smoking. Fry the custard squares in batches till browned on either side, 1 to 2 minutes per facet. Switch them to a tray lined with paper towels to empty.
Sprinkle the squares with sugar and cinnamon whereas nonetheless heat. Serve the squares of fried milk heat or chilled.
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This cookbook explores the fascinating story of the deep and lasting influences that Islamic tradition has left on fashionable Spanish cooking.
Writer and Spanish cooking skilled Janet Mendel tells the story of the Moorish affect on Spanish cooking by 120 recipes and images for modern-day dishes, from salads and greens to fish, poultry and meat to sweets and pastries, that hint their heritage to meals served in medieval occasions. Dishes from this period embrace unique spices resembling saffron, using fruits and almonds with savory dishes, and honeyed sweets and pastries. The flavors of al-Andalus dwell on in fashionable Spanish cooking and are what makes Spain’s delicacies distinctive from the remainder of Europe. (Hippocrene Books)
$39.95 hardcover: Accessible in print and e-book in August 2025
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