Recipes

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

Salt

3 eggs

• 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 apples

6 cloves garlic

2 lemons

1 litre Sidra Asturiana or any dry alcoholic cider

S&P

Olive Oil

• 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

16 scallops

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

4 eggs-separated

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.

Sangria

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!