Calamares Fritos or Calamares a la Romana - Fried Squid

Fried squid or in Spanish calamares fritos is a very popular appetizer or tapa in Spain and here in the USA. You might know this dish by the name Calamares a la Romana. Fresh or frozen squid can be purchased in most grocery stores, in the frozen food section, a dozen to a box. If your market does not carry it, ask at the fish counter or the butcher to order it for you. We are lucky enough to live near a number of Asian supermarkets, where we head straight to the fresh fish counter. If there are Asian supermarkets in your area, visit them to see their fresh fish and seafood selection. It is probably spectacular!
Prep Time: 10 minutes
Cook Time: 10 minutes
Ingredients:
· 2 lbs cleaned squid
· 1/4 + lb flour
· 24 – 32 oz Spanish olive oil for frying
· salt to taste
· 1 lemon
Preparation:
This fried squid recipes makes 8 servings as an appetizer.
Wherever and however you buy the squid, they need to be cleaned before cooking. The spines, ink sacks and heads should be discarded. If you are cleaning the squid yourself, don’t throw away the tentacles because those are good to eat, too! Cleaned, frozen squid bodies may also be available and are good to make large calamar rings.
Once the squid is cleaned, dry them thoroughly. Cut the squid bodies into rings.
Pour a half-inch of olive oil into a large open frying pan and put on high heat for frying, but be careful that the oil does not smoke.
Place a couple handfuls of flour and a bit of salt into a large plastic bag. Place a few pieces into the bag and shake to cover with flour. Remove the rings one at a time with your hands and carefully place in the hot oil. Continue to cover pieces in flour and add to the pan. Leave enough room in the pan to turn over pieces if necessary. Fry until the rings turn golden. When done, remove from pan and allow to drain on a paper towel. Serve hot with lemon!

GREATEST-EVER -SPANISH-FOODS-AND - TAPAS

My name is chef Francisco and I want to bring you some thing great and delicious.

This is easy
Many people think that cooking Spanish food must take a lot of time because they've been to Spain and had delicious three, four or five course meals. The truth is that most Spanish dishes are simple, not complicated - and do not take long to prepare. Rice, soups, stews and beans are eaten daily and may need to be simmered. That's not a problem because you can prepare a salad and side dish while your stew or soup simmers. Many Spanish cooks use pressure cookers to reduce the cooking time of the lovely traditional Spanish dishes.

POLLO ALA RIOJIANAT

his chicken recipe comes from the region of La Rioja, in the North of Spain, hence the name "Pollo a la Riojana" or Rioja-Style Chicken. It is a region well-known for its wine production. The winters in Northern Spain are cold, like the climate in much of Europe, so soups and stews are very popular. This stew includes chicken and chorizo with sautéed peppers and garlic. It is a hearty main course for winter, but is light enough for any time of the year.

Prep Time: 10 minutes

Cook Time: 50 minutes

Ingredients:

1 chicken, cut in 8 pieces, OR 8 pieces of legs and breasts

1 yellow onion,

peeled2 cloves garlic

2 red peppers

1 spanish chorizo sausage

3-4 Tbsp olive oil

2-3 sprigs parsley

1 cup white wine

1 cup chicken broth1-

15 oz can peas, drained (or 8 oz frozen peas)salt and pepper to taste

Preparation:

This Rioja-style chicken recipe makes 4-5 servings.Important Note:

If you are unable to find Spanish chorizo sausage, you may substitute Portuguese Linguica sausage, which is very similar. Mexican or Caribbean varieties cannot be used as substitutes for Spanish chorizo in Spanish recipes, due to the difference in consistency and flavor.Peel and chop the onion. Peel the garlic and cut into thin slices. Remove the stems and seeds and cut the red peppers into strips. Slice the chorizo into rounds. Chop the parsley.Heat a large, heavy-bottomed pot with a couple tablespoons of olive oil. Brown the chicken in the pot on both sides. Remove pot from heat and set aside.While the chicken is browning in the pot, heat 2 tablespoons of olive oil in a large heavy-bottomed frying pan or skillet over medium heat. Add onion and garlic and sauté until onion is translucent. Add parsley, peppers, chorizo. Cook, stirring often for about 10 minutes.Add vegetables to the large pot of chicken and mix. Add white wine and chicken broth. Stir. Cover and simmer for 30-40 minutes. About 5 minutes before removing chicken from stove, add peas.