Be a Kitchen Picasso with these Spanish recipes

Splendid Kitchen by Chef Glo shares “muy bien” recipes including Spanish Tapas, Sangria, and other dishes that will make you seem like a Picasso in the kitchen.

SPANISH SANGRIA

• 1 bottle of Spanish wine such as Tempranillo or Riola
• 3 oranges
• 1 lemon
• 4 tablespoons sugar
• 1 green apple
• 1 Pear
• 1 red apple
• Carbonated beverage lemon soda, ginger ale, orange soda, or soda water 

Directions:

1. Dissolve the sugar in 4 tablespoons of water over a low flame to create a clear simple syrup. Let cool.
2. Wash the 2 oranges and lemon.  Using a peeler take the rind pieces and juice. 
3. In a large pitcher or bowl, stir together the wine, simple syrup, orange juice, lemon juice, and add in the pieces of lemon and orange rind. 
4. Add sliced orange, apples, and pear. 
5. Let sit for at least an hour to let all the aromas and fruit flavors meld in.
6. For the modern version, you can also top off with a carbonated beverage (lemon soda, orange soda, or soda water) right before serving for some bubbles.  Serve over ice.

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MARINATED OLIVES

• 1 bottle castelvetrano olives, pitted, drained
• ¼ cup olive oil
• 2 teaspoons sherry or apple cider vinegar 
• ¼ cup 1/2-inch-cubed manchego 
• 4 cloves garlic, thinly sliced
• 2 bay leaves
• Zest of 1 lemon or half orange
• ¼ cup black olives pitted
• ¼ cup cubed chorizo
• ¼ t dried thyme

Directions:

1. Over low heat, simmer chorizo, garlic, thyme, and bay leaf for 5-10 mins.  
2. Transfer to a bowl, cool and reserve, add the rest of the ingredients.
3. Cover and let sit for at least an hour.

GARLIC MUSHROOMS

• 1/4 cup olive oil
• 4 garlic cloves – 2 smashed, 2 minced
• 8-10 oz fresh white button mushrooms, cut into quarters
• Finely chopped parsley
• Halve or quarter the mushrooms, depending on size.

Directions:

1. Simmer olive oil and smashed garlic over low heat until garlic is pale golden brown, and oil is intensely aromatic for about 10 minutes. Oil should be gently bubbling the whole time. When ready, remove the garlic and reserve, as it may overcook and turn bitter.  
2. Add minced mushrooms and garlic and cook the mushrooms until they are golden.

CHORIZO AL VINO TINTO

• ½ lb of chorizo
• 2 tablespoons good quality olive oil
• ½ cup of red wine
• 1 clove of garlic
• 2 bay leaves
• 1/2 cup chopped parsley
• Slice the chorizo into 1/2-inch pieces.

Directions:

1. In a large skillet, heat the olive oil over a medium-high flame. Add the chorizo to the skillet and fry for 1-2 minutes on each side.
2. Add the wine, garlic, and bay leaves and bring to a boil. Swirl to dissolve any sediment from the chorizo, and reduce heat to a simmer.
3. Simmer until the wine has reduced to a thick sauce.
4. Garnish with fresh, chopped parsley and serve immediately.

GAMBAS AL AJILLO

• 8-12 cloves garlic
• 1 pound large shrimp, peeled, deveined
• 1 cup extra-virgin olive oil
• Kosher salt to taste
• 1/4 teaspoon baking soda
• Pinch red pepper flakes
• 1 1/2 teaspoons apple cider vinegar
• Pinch of sugar
• 2 tablespoons chopped fresh parsley leaves

Directions:

1. Finely mince 4 garlic cloves and place in a large bowl. Smash 4 cloves, then thinly slice the remaining four garlic cloves and set them aside.
2. Add shrimp to bowl with minced garlic. Add 3 tablespoons olive oil, 3/4 teaspoon kosher salt, and baking soda. Toss to combine thoroughly and set aside at room temperature.
3. Add remaining olive oil, smashed garlic, and pepper flakes in a skillet. Set over low heat and cook, stirring and tossing occasionally, until garlic is pale golden brown, and oil is intensely aromatic for about 10 minutes. Oil should be gently bubbling the whole time. When ready, remove the garlic and reserve, as it may overcook and turn bitter.  Reserve garlic and about ½ cup of oil.
4. Add sliced garlic and cook, stirring constantly, until pale golden brown, about 1 minute. Add shrimp and cook, tossing and stirring constantly until shrimp are barely cooked through, about 2 minutes. Add sugar, sherry vinegar, and parsley and toss to combine. Season to taste with salt. Serve immediately.

GARLIC BREAD

• 1 loaf of crusty rustic bread such as a French baguette or sourdough
• Reserved oil and cooked garlic
• Preheat oven at 400.
• Slice bread into bias and brush with flavored oil
• Toast in the oven until slightly golden.
• Serve with all the tapas items, oil, and roasted garlic.

GROCERY LIST

PROTEIN:

• 1 chorizo (find where all the kielbasa are, I got Johnsonville)
• 1 pound large shrimp, peeled, deveined

PRODUCE:

• 8-10 oz fresh white button mushrooms
• 2 lemons 
• 4 oranges
• 1 green apple
• 1 Pear
• 1 red apple
• 1 bunch of curly or flat parsley, curly preferred 
• 2-3 heads of garlicqq  have  

GROCERIES:

• 1 bottle castelvetrano olives
• black olives pitted
• 3 cups olive oil
• 2-3 tbsp sherry or apple cider vinegar 
• 3-4 oz manchego cheese block 
• 4 Tbsp White Sugar
• 1 loaf of crusty rustic bread such as a French baguette or sourdough boule (round)
• Carbonated beverage lemon soda, ginger ale, orange soda, or soda water 

SPICES:

• 4 bay leaves
• ¼ tsp dried thyme
• Kosher salt to taste
• 1/4 teaspoon baking soda
• red pepper flakes

LIQUOR STORE:

• 1 bottle of tempranillo or riola wine or any preferred low to mid-priced red wine
• ½ cup red wine for cooking from any leftovers or we will just reserve from the bottle for sangria

EQUIPMENT:

• Pitcher
• Wine glass
• Peeler
• skillets/pans
• Small sauce pot
• Small serving dishes/larger ramekin
• Knife
• Cutting Board

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