HOME > Chowhound > Home Cooking >

Discussion

I've got these Spanish specialties; now what?

My husband spent the last week in Barcelona (lucky him). On his last day I realized I hadn't made any "special requests" so I quickly searched and pointed him at this thread:

http://chowhound.chow.com/topics/414248

I am now the proud owner of some smoked paprika (both hot and sweet), some jarred white asparagus and some angulas (which I'm frankly a little intimidated by). The asparagus and angulas were wildly expensive, so I want to treat these with respect.

Suggestions? We are pretty adventurous eaters, so pretty much anything goes.

  1. Click to Upload a photo (10 MB limit)
Delete
  1. I posted this link just this week. José Andrés, star of PBS's Made in Spain, is very generous with recipes. You can also just google his name + recipes and there are even more out there.

    http://www.josemadeinspain.com/recipe...

    1. the angulas do not require much work as it's best to keep it simple... that is the Basque way. look up their much loved dish called 'angulas a la Bilbaina' [Bilbao style angulas]. iirc it involves plunging the creatures into warm olive oil in which garlic and dried chili have been briefly sauteed.

      endless possibilities for paprika and asparagus. i do sprinkle it on scrambled eegs. not sure about the jarred asparagus... i've only used the fresh kind.

      2 Replies
      1. re: Pata_Negra

        Angulas Bilbaína: 400 g of eels 5 cloves of garlic 1 chili pepper olive oil. "Place a little olive oil in an earthenware dish and when it is hot, add the garlic, cut in thin slices. Fry and when it begins to brown, add the eels and the chili pepper cut in rings. Stir with a wooden spoon and leave to cook for a minute."

        http://www.spain.info/TourSpain/Gastr...

        1. re: Pata_Negra

          Made some simple scrambled eggs this morning and sprinkled some of the dulce paprika on it. Really terrific! Turns scrambled eggs into something special.

        2. Angulas have been on my profile since day 1. It is a little painful that a 4-5 ounce tin is fifty bucks. I was taught to sautee them briefly in a little olive oil with a bit of red pepper flakes, and serve on melba toast as a tapa.
          The smoked spanish paprika will make your deviled eggs sing! I use it also with braised goat and roasted Lincoln log chickens. (Credit to Sam for the carrot corral).

          9 Replies
          1. re: Veggo

            Going back to DC on Wednesday. Will again be doing carrot Lincoln log roast chicken.

            1. re: Sam Fujisaka

              All right you two. "Carrot Lincoln Log Roast Chicken" ?
              Recipe please. You cannot mention it and expect to keep it a secret.....

              1. re: Gio

                In DC I don't have a roasting rack but do have Pyrex roasting dishes. I get eight relatively long and straight and cylindrical carrots, slice a bit to get the fat end a bit more even and to get some flat sides. Then, based on the size of the chicken, cut notches in the carrots just like Lincoln logs / logs for a log cabin at 1:1000 scale; fit together and place in baking dish. Place chicken on top and roast. The carrots are great to eat as well.

                1. re: Gio

                  It's a chicken roaster sitting on a square platform of carrots assembled like Lincoln logs, maybe 4 courses tall. It allows for better air flow around the chicken, better crisping, better chicken oysters, and space for some veggies in the "corral" to get some chicken drippings at the finish. I usually surround it with rosemary red potatoes and quartered vidalias, and a quartered beet in the corral.
                  Sam teases me because I use rulers and calipers to notch my carrots so they fit like Lincoln logs and could withstand a 5.5 richter earthquake while baking.
                  It makes a nice presentation, also.

                  1. re: Veggo

                    I think you win the prize.... whatever it may be. That's brilliant!!
                    Actually.....It may be a tie. Happy Father's Day.

                    1. re: Gio

                      It is the wellspring of Sam's creativity. I over-engineer it because he has a job and I have too much time on my hands.

                      1. re: Veggo

                        Okay, guys.. that one for sure calls for PICTURES. A flickerstream to show each shave of the carrot.

                        Is a bubble level required?

                        As you prepare for your competition (end of week, right?) here are few fun tricks to translate to the carrot log:
                        http://images.google.com/images?hl=en...

                      2. re: Gio

                        I will join in with a congratulations! This is the stuff of which true Chowhounders are made!

                      3. re: Veggo

                        This is just BRILLIANT! And yes, pictures are requested (required?) please!!!

                2. I agree with the recommendations regarding how to eat the angulas (Bilbaína). Simple and delicious! What a treat! As for the other ingredients, in Spain it is quite common to enjoy the white asparagus as a simple appetizer with quality mayonaise or in an ensalada mixta (Spanish style mixed salad) or in an ensaladilla rusa (Spanish syle potato salad). The paprika has many uses, but one of my favorities is pulpo a la gallega (octopus dusted with paprika, garlic and olive oil). Buen provecho!

                  1. Smoked paprika goes into lots of things, paella/fidueà seasoning, barbecue rub, chorizo, stews. Let creativity be your guide, but be aware also that a little goes a long way.