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I've got these Spanish specialties; now what?

d
DGresh Jun 20, 2009 02:57 PM

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.

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    smtucker RE: DGresh Jun 20, 2009 03:29 PM

    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. Pata_Negra RE: DGresh Jun 20, 2009 03:32 PM

      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
        Sam Fujisaka RE: Pata_Negra Jun 20, 2009 05:32 PM

        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
          d
          DGresh RE: Pata_Negra Jun 24, 2009 04:03 AM

          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. Veggo RE: DGresh Jun 20, 2009 06:06 PM

          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
            Sam Fujisaka RE: Veggo Jun 20, 2009 06:09 PM

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

            1. re: Sam Fujisaka
              Gio RE: Sam Fujisaka Jun 20, 2009 06:15 PM

              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
                Sam Fujisaka RE: Gio Jun 20, 2009 06:30 PM

                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
                  Veggo RE: Gio Jun 20, 2009 06:34 PM

                  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
                    Gio RE: Veggo Jun 20, 2009 06:42 PM

                    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
                      Veggo RE: Gio Jun 20, 2009 06:48 PM

                      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
                        FoodFuser RE: Veggo Jun 20, 2009 08:23 PM

                        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
                        erica RE: Gio Jun 21, 2009 03:56 AM

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

                      3. re: Veggo
                        LindaWhit RE: Veggo Jun 21, 2009 11:47 AM

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

                2. BigSal RE: DGresh Jun 21, 2009 06:25 AM

                  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. JungMann RE: DGresh Jun 23, 2009 07:09 AM

                    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.

                    1. n
                      normalheightsfoodie RE: DGresh Jun 23, 2009 11:26 AM

                      When we went to Spain, we brought home cans of the asparagus too. They are so great.

                      They are really good with oil and vinagar and served with a salad. They are a stand alone item.

                      Lucky You!!

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