Spanish Cuisine

More recipes from SBS Food

tips

Tortilla de Patatas

When frying the potatoes for Tortilla de Patatas just cook them until soft not crisp.

Saffron thread

Grind the saffron thread with some salt in a mortar and pestle until it is like a fine powder. It will be distributed through the paella evenly giving a better colour and flavour to the finished dish.

Cooking artichokes

Remove several layers of the bitter exterior leaves and trim remaining leaves before submerging and cooking artichokes in salted water for around 15 minutes (use a dinner plate on top of the artichokes to keep them under water). A thin skewer should meet little resistance when they are cooked.

Rescuing burnt chocolate

To melt chocolate break it into small pieces and place in a large heatproof bowl suspended over a small saucepan of just simmering water. Make sure the bottom of the bowl is not touching the water. Stir constantly and remove as soon as all the chocolate is melted.

Segmenting an orange

To segment an orange slice the peel off the oranges, removing every trace of white pith. With a sharp serrated knife cut out each segment from between the membranes, dropping the segments into a bowl as you go, and turning the membranes over like the pages in a book.

De-bearding mussels

To de-beard a mussel grab the beard (the byssal threads that connect the mussel to the rocks in the sea) with your fingers, and pull them out, tugging toward the hinged point of the shell.

Chopping an onion

Cut the onion it in half across the base (leaving a portion of root on each half - this will help keep the onion together while slicing), peel the onion and place cut side down. Make multiple cuts long ways from top to bottom but not through the root at the end. The more cuts, the finer the dice.

Chopping garlic

Squash the unpeeled garlic using the flat side of a large knife to loosen the skin and help release the flavour and oils. Peel the garlic and then roughly chop. All of the pieces need to be about the same size to ensure consistency while cooking.

Salting an eggplant

Salting an eggplant is only necessary if the eggplant is over-mature and is to be fried (salting the eggplant stops it absorbing too much oil). If this is the case sprinkle the eggplant with salt and leave to drain in a colander for 20 minutes. Rinse quickly to remove salt before cooking.

Toasting spices

Toasting whole spices in a dry pan can help to bring out the essential oils and the flavour in the spice, however be careful to taste as you add the spice to your dish as the flavour will have changed and you may need less. Toasting pre-ground spices is a little trickier and it can ruin the flavour of the spice altogether.

Different paprikas

When using paprika make sure you are using the right variety for the dish you are cooking. The Spanish smoked paprika is ideal for paella, while the Hungarian sweet paprika is quite different in flavour and is ideal for their goulash.

Toasting spices

Toasting whole spices in a dry pan can help to bring out the essential oils and the flavour in the spice, however be careful to taste as you add the spice to your dish as the flavour will have changed and you may need less. Toasting pre-ground spices is a little trickier and it can ruin the flavour of the spice altogether.

Different paprikas

When using paprika make sure you are using the right variety for the dish you are cooking. The Spanish smoked paprika is ideal for paella, while the Hungarian sweet paprika is quite different in flavour and is ideal for their goulash.

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