OUR MOST POPULAR CAMINO & FUENTES DE LUCIA RECIPES
Sopa de Ajo – Garlic Soup
2 thick slices of day old country bread
2 TBLS olive oil
4 cloves garlic, finely chopped
1 tsp paprika
3 C water or chicken stock
- Fry the bread in oil in the bottom of soup pot, with garlic in corner, taking care not to burn. Turn bread over and sprinkle with paprika.
- Remove bread and garlic to blender and puree with a little stock or water.
- Return to soup pot and add remaining liquid. Add salt to taste. Bring to boil.
- Beat eggs in separate bowl and slowly beat in soup.
Caldo Gallego- Hearty Galician Cabbage Soup
1/2 lb. dried white beans
12 oz pork belly ribs or 5 oz salt pork
1 1 lb. ham hock
1 lb. potatoes, peeled and halved
8 oz kale salt and pepper
- Soak beans for one hour in boiling water. Place ribs, ham hock, and drained beans in soup pot and cover with 12 cups of water.
- Simmer, skimming off any scum, then cook gently, covered for 1 1/2 hour.
- Add potatoes and simmer for another 20 minutes.
- Prepare the cabbage greens or kale, removing thicker stems.
- Remove any bones from pot and check the flavor for salt and pepper.
- Add the greens to pot and simmer for another 5-10 minutes.
- Meanwhile, remove all edible meat from the bones and return it to the pan.
- To thicken liquid, mash a couple of the boiled potatoes and return to pot.
Tortilla Espanola- potato frittata (omelette).
1 lb. potatoes, peeled and sliced
6 large eggs
6 oz. olive oil salt and pepper
- Using a deep sauté pan, 9″ in diameter, heat a generous amount of olive oil until hot, add potatoes and stir to coat with oil.
- Reduce heat and let potatoes cook through, turning them over frequently so not to burn.
- When soft, remove with slotted spoon to colander to drain reserving the oils to return to pan.
- In mixing bowl, beat eggs till frothy and blend the cooled potatoes with egg.
- In the same (cleaned)) sauté pan, add the reserved oil, heat over a low flame. Add the potato/egg mixture and slowly cook with a lid over the pan to retain as much heat as possible.
- When bottom side is golden, invert on a plate and return to pan to cook the second side.
- Continue cooking for another 15-20 until golden.
- Let the tortilla cool for 30 to 60 minutes before serving.
Migas de Pastor-Shepherd Fried Breadcrumbs
4 thick slice of stale country bread
3 cloves garlic, bruised
1 C sliced yellow onion Olive Oil
1/2 lb. of Jamon Serrano (dried) ham) or salami diced fine Salt and Pepper
- Remove crusts from bread and shred into small pieces. Place in paper bag and sprinkle with water.
- Seal bag and let sit over night.
- Half hour before serving, heat oil in large pan.
- Add garlic, onion and ham, sauté gently.
- Add breadcrumbs and continue to sauté until the breadcrumbs are browned taking care not to burn the garlic.
- Serve very hot with a tomato stew or fried eggs.
Pollo Asturiano – Pollo Con Sidra (by Juan Carlos Fuentes)
3 lbs. Chicken (with skin intact)
6 cloves garlic
1 litre Sidra Asturiana or any dry alcoholic cider
- Section chicken into pieces and place in a baking dish. Coat with olive oil.
- Cut the apples into wedges and place in pan with chicken.
- Slice the lemons and place in pan.
- Add the peeled garlic cloves plus salt and pepper to taste.
- Then pour the cider over the chicken.
- Roast in oven at 325 (or 170) for 45 minutes.
- Reduce the juices and spoon over chicken when serving.
Vieiras de Santiago-Scallops With Jamon Serrano
1/3 cup olive oil
1 medium onion, minced
1 red pepper, diced
4 oz. Jamon Serrano (dried ham)
1/2 C minced parsley
1 tsp sweet paprika
1/2 C dry white wine Salt
3 tsp. dry bread crumbs
- Preheat oven to 375.
- Heat oil in large skillet over medium-low heat. Add onions and red peppers and cook, stirring occasionally until the onions are soft – 25 minutes.
- Add ham, parsley, paprika and wine.
- Season to taste with salt and simmer until most liquid has been absorbed (approx 2 minutes).
- Place scallops in center of 8 large scallop shells and lightly brush scallops with remaining olive oil.
- Season to taste with salt and place shells on a baking sheet.
- Spoon about 3 Tbsp. of onion-pepper mixture over each serving of scallops, then sprinkle with bread crumbs and bake until scallops are cooked and tops are golden – approx 15 minutes.
Tarta de Santiago-Almond Cake of Santiago
1 C sugar
2 1/4 C finely ground almonds
- Preheat oven to 375.
- Separate the 4 eggs into 2 large glass mixing bowls.
- Beat yolks, gradually adding 3/4 C sugar, then fold in the 2 1/4 C of ground almonds. Whisk egg whites until foamy, then gradually beat in 1/4 c sugar until stiff peaks form. Stir one-third of egg whites into almond mixture, then carefully fold in remaining egg whites in 2 batches.
- Pour batter into a buttered 9″ cake pan and bake.
- Test with a toothpick after about 35 minutes.
- Allow tart to cool. Dust with powdered sugar.
Gambas Al Ajillo–Garlic Shrimp
2 cloves garlic, peeled and sliced
1/2 dried red chili pepper, broken into 3 pieces, seeds removed
1 bay leaf
5 tablespoons olive oil
5 ounces small shrimp, shelled
- In a medium size sauté pan, place the garlic, chili pepper, bay leaf, and oil. Heat over a
- medium-high flame until the garlic begins to sizzle and turn golden.
- Add the shrimp all at once. Cook, stirring, until the shrimp are done, about 3 minutes. Sprinkle with coarse salt if necessary.
- Serve with a good crusty bread. Serves 2.
Prepare several hours in advance
1 bottle (24 ounces) dry, full-bodied red Spanish wine
2 tablespoons orange juice
2 tablespoons orange liqueur such as Gran Marnier
1 tablespoon sugar Orange and lemon slices
2 cups of grapes-halved
1 cup of sparkling water
- Mix all ingredients except sparkling water in a large pitcher.
- Cover and place in refrigerator for several hours.
- Add all sparkling water and ice before serving.
- Serves 6 or 2 really thirsty hikers!!
Quemeida Gallego – Fire Water
2 liters de aguardiente blanca/grape brandy – OR GRAPA
300 g sugar
Zest of 2 lemons
Zest of 1 orange
About 10 coffee beans
- Place all ingredients in a clay pot.
- Ignite with a lighter and step back…..
- Let it burn for 15 minutes stirring to dissolve the sugar.
- Let cool slightly and serve in small clay cups or in small espresso cups whilst chanting the Pagan incantaction!