Rick Stein Recipes from his new cookbook 'SPAIN'
Pure Spain is very proud to be recommended in Rick's new cookery book as a supplier of 'all things Spanish'. To celebrate we are featuring 5 recipes from the new book in our recipe section. To have access to 140 mouthwatering recipes click here to buy the Rick's book.
Mussels in Tomato Vinaigrette - click here
Mejillones con Vinagreta de Tomate
Small, Spicy Moorish Kebabs - click here
Pinchitos Morunus
Hake with Clams, Asparagus, Peas and Parsley - click here
Merluza a la Koxkera
White Gazpacho with Garlic sprinkled with Grapes - click here
Ajo Blanco de Malaga
Apple Tarts with a Cheese Pastry Cream - click here
Tarta de Manzana
Pure Spain Recipes
We have created a page with our favourite recipes. All of these are relatively easy to make and, where possible, we have obviously sourced products from Pure Spain. Most of these are family favourites and we hope that you find that they give you a true sense of the Spain's intense passion for food and the many influences that there have been throughout the country's gastronomic history.
Pinchos and Tapas
Check out our Friday Pinchos!
Pinchos are similar to tapas but normally served on or with bread - a great aperitif for a Friday evening!
Tortilla Primavera
Ingredients: Bread, omelette, sliced manchego, sliced jamon, boiled egg, smoked salmon and mayonnaise
Method: Cut each of the ingredients into small matching sized circles and pile the ingredients one on top of the other in the order listed above for a great Spring 'stack'.
Tuna Yonca
Ingredients: Tuna in olive oil, chillies, onions, mayonnaise and anchovies
Method: Finely chop the onions and chillies and mix into the crumbled tuna witha fork. Mix in the mayonnaise and spread onto bread, finishing it off with some ground black pepper and an anchovy. How about trying this with a glass of manzanilla sherry as an aperitivo?
Revuelto with Prawns
Ingredients: Spring onions, fresh prawns, beaten eggs, garlic, salt
Method: Peel the fresh prawns (if necessary) and fry them in a pan with the oil and finely diced garlic. When slightly golden add in the beaten egg and sliced spring onion and stir. Do not let it dry out. Serve immediately with bread. Why not serve this in a typical earthenware tapas dish?
Pimientos Stuffed with Seafood
Ingredients: Piquillo peppers, crab meat or prawns, flour & salt, oil
Method: Put a little oil in a shallow pan and fry the crab meat or prawns until cooked through. Season with salt and add a tablespoon of flour to thicken the juices. Allow to cool and then stuff into the piquillo peppers. Serve on slices of rustic-style bread. Delicious with a glass of wine!
Jamón and Manchego Salad
Ingredients: Red and green peppers, jamón, manchego, mayonnaise, pimentón
Method: Finely chop the peppers, jamón and manchego. Mix with mayonnaise and season. Once well mixed together heap generously onto slices of rustic-style bread or crackers and sprinkle with a little pimentón. Excellent served with a chilled glass of lager¡
Breadsticks with Jamon and Honey
A simple tapa, great with a glass of red wine
Gambas al ajillo
One of our favourite prawn dishes - straight from the hob to the table.
Paella
An iconic Spanish dish that is very easy to make. This recipe is for a paella made with chicken and chorizo, but you can subsitute seafood if you prefer or make a Paella Mixta with both chicken and seafood!
Lentils
A nutritious dish full of iron that can be totally vegetarian or add some spicy chorizo for a meatier option. This is a real winter warmer that can be made 24 hours in advance.
Rice Pudding
Arroz con leche is a favourite dessert across Spain. This recipe is from the north of Spain and is traditionally served cold. Why not try it with some Orujo de Hierbas to balance the sweetness of the rice pudding?
Torrijas
Very simply this is a type of Spanish bread pudding that makes a very impressive but easy to make dessert. Originally from Andalucia this family friendly sweet can be drizzled with honey or with Anis, Orujo or sweet Sherry for the adult version!