Iberian Peninsula
Ingredients
● 3 oz salt cod, soaked
● 6.5 oz potatoes
● 1 Tbsp olive oil
● 2 oz onions, miced
● 1 small garlic clove, minced
● 1 egg, beaten
● Cayenne pepper
● 1 tsp cilantro, minced
● 1 tsp parsley, minced
● 1⁄2 cup bread crumbs
● 1 Tbsp olive oil
● 1 lb chicken, seasoned w/salt & pepper
● 12 oz onions, thinly sliced
● 1 small clove garlic, minced
● 8 oz tomatoes, concassee
● 1 tsp paprika
● 1⁄3 tsp saffron
● 6 oz rice
● 12 oz stock
● Salt to taste
● 3 oz beans
The recipes turned out well, though the Bolinhos were very fishy, which was not to my particular taste. The Paella did not have anything go wrong, except for that the chicken started to break apart which made presentation much more difficult, and there was no contrasting color making the dish very monochromatic but still delicious to eat.
Bolinhos de Bacalhau
1. In a small pot that is large enough to hold the potatoes, bring salted water to a boil and add potatoes to cook until tender. Once they are tender, drain well and set aside
2. In a small saucepot, simmer the salt cod in water (just enough to cover the cod) until the cod becomes flaky. Drain and set the cod aside.
3. Mash the potatoes, preerably passing through a mill.
4. Pick through the salt cod to remove any bones, and then add the salt cod to the potatoes.
5. Saute onions and garlic in olive oil until they are soft, then add to the potato-cod mixture.
6. Add the beaten egg, cayenne pepper, cilantro, parsley, and incorporate well.
7. Use 2 spoons to make bolinhos, or roll mixture into 1 to 1.5 oz balls and roll the fritters in bread crumbs and then deep-fry until golden brown.
Paella
1. Heat oil in a skillet over medium heat. Add chicken pieces and brown them on all sides.
2. Once the chicken has colored well, add onions and garlic and cook until softened.
3. Add the tomato concassee and continue to cook until most of the released liquid has evaporated.
4. Add paprika, saffron, rice, stock, and salt.
5. Let the mixture come to a simmer without stirring.
6. After about 10 min, add the beans and cook for another 5 to 7 min making sure to add a little more stock to the pan if it becomes completely dry.