Huevos a la flamenco (Andalusian flamenco eggs)

This traditional Andalusian meal is bursting full of healthy tomatoes and peppers and only takes a few minutes to prepare. It's a winner on a cold winters night and needs only a few ingredients to create this wonderful taste of Spain.

Ingredients

2 tablespoons olive oil
1 onion finely chopped
2 red peppers finely chopped
2 garlic cloves finely chopped
500g fresh tomatoes grated on a cheese grater (or a carton of tomato pasada)
1 teaspoon smoked paprika
8 eggs
8 slices of serrano ham
8 thin slices of chorizo
1 Cup of frozen peas (defrosted and drained)
Chopped parsley to taste
Salt and pepper

Method

Prep: 15 mins | Cook: 10 mins

Preheat oven to 200 C / Gas 6.

Make a ‘sofrito’ by frying the onion and peppers slowly in the olive oil, when they’re soft add the garlic. Continue to fry briefly until the garlic releases its aroma then add the tomatoes and smoked paprika and fry the sofrito gently for 15 minutes.
Season to taste.
Divide the sofrito into 4 ramekins, break 2 eggs on top of each and place 2 slices of ham, 2 slices of chorizo and a handful of peas on top.

Bake the ramekins for about 10 minutes or until the eggs are set but still runny.

Garnish with parsley and serve with crusty bread.

Recipe from 'Come dine with me'

Spanish chorizo, chickpea and spinach soup

Chorizo is a pork sausage that has many different varieties and is eaten all over Spain. Most chorizo that you would buy in stores has been cured, but “fresh” chorizo, which is softer is also available. Chorizo is made by chopping or grinding the pork and “marinating” it in spices. Spanish paprika (sweet or spicey) is the spice which is gives chorizo its characteristic flavor and distinguishes it from other sausages.

Chorizo may be sliced and eaten alone or with crusty French-style bread or can be fried. It is very common to use it as an ingredient in other dishes, such as stews and soups.

Serves six
 

Ingredients

Half a ring of chorizo sausage, sliced

1 onion peeled and chopped

2 cloves of garlic, peeled and finely chopped

1 large bag of washed, baby spinach

1 tin chopped tomatoes

1 tin of chickpeas

1 litre of chicken stock

1 tablespoon turmeric

extra virgin olive oil

2 hard boiled eggs

salt and pepper

Method

Place 2 tablespoons of olive oil into a pan and add the sliced chorizo. Fry for 2 mins.

Add the garlic and onion and fry until golden.

Then add the drained chickpeas, tomatoes and chicken stock.

Season with salt, black pepper and turmeric.

Bring to the boil and simmer for 40 mins.

Mix in the baby spinach and cook for a further 5 mins.

Remove a third of the mixture and blend.

Add the blended soup back into the pan and stir well.

Before serving sprinkle a good helping of chopped, hard boiled egg onto of the soup.

Recipe of the day by Lorraine Rimmer

Paprika pork wth sweet red peppers

and chorizo

 

This recipe was given to me in Valencia by an

old Spanish Abuela. It was passed down from generation to generation. It's a typical Spanish onepot meal - rustic and authentic.

Serves four

Ingredients

1lb diced pork
1 jar red cooked peppers
I ring of Spanish chorizo (can be bought from larger supermarkets)
1 tin of Heinz tomato soup
1 tin chopped tomatoes
4 cloves of garlic (chopped)
2 red onions (diced)
1lb of potatoes peeled and diced
Pkt of fresh green beans
Tablespoon of paprika
Salt and pepper
2 Tablespoons olive oil
A knob of butter

Method
Peel and slice the chorizo and add to a cooking pot with the oil. Stir on a low heat for 2 mins than add the pork. Cook for a further 5 mins before adding the onions and garlic. Cook on a low heat until the onions are transparent. Place tinned tomatoes and soup into the pot and season with the paprika, salt and pepper. Let simmer for 45 mins before adding the potatoes, red peppers (sliced) and green beans. Cook for a further 45 mins on a low heat. Add the butter just before serving. Serve in a soup bowl with salt and pepper crusty bread.
For best results
This can be cooked in a slow cooker by placing all the ingredients at the same into the slow cooker and cooking on high for 3 hours and low for 2.